A Study on Development of Diets for Improvement of Meat Quality of Cultured Fishes

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The meat of cultured fishes is generally more fatty and less palatable than that of wild ones. The purpose of the present study is to develop algae-supplemented diets which enable the improvemnt of meat quality of cultured fishes without decreasing their growth rate.When sweet smelt were fed diets containing 2% of Chlorella-extract, the accumulation of drpot lipids in the muscle was suppressed without appreciable influence upon growth of the fish.When red sea bream were reared with diets containing Spirulina at the levels of 5, 10, and 15%, the fish in the 5 and 10% groups showed superior growth to those in the control group, whereas the weight gain of the fish in the 15% group was lower than that of the control. These results indicate that the proper amount of supplement of algal materials to a diet is less than 10%. In the Spirulina-fed red sea bream the accumulation of triglycerides in the muscle was suppressed, and glycine, alanine, and trimethylamine in the muscle extract showed tendencies to increase. In this connection, the flavor and fattiness of the meat were proved to be improved by the sensory test. Furthermore, no distinct differences were found between Spirulina-supplemented diets at the levels of 5 and 10% and the control diet as to granulatability and stability.Thus it was shown that a diet containing Spirulina up to 10% was effective in the improvement of meat quality of cultured red sea bream without ill effects on growth of the fish.