Qualité de la chair des lignées de truite arc-en-ciel après sept générations de sélection sur la teneur en lipides musculaires - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2016

Flesh quality of rainbow trout divergently selected for muscle lipid content after seven generations

Qualité de la chair des lignées de truite arc-en-ciel après sept générations de sélection sur la teneur en lipides musculaires

Abstract

Flesh lipid content is a determinant of fillet quality that could be controlled by selective breeding. Two lines of rainbow trouts divergently selected for lipid content, a lean muscle line (L) and a fat muscle line (F), were assessed for raw, cooked, and smoked fillet quality parameters. Fish from the L line gave consistently lower values than those from the F line for all adiposity parameters (fat-meter value, muscle lipid and dry matter content). Raw fillet from L fish gave lower values of lightness, redness and yellowness. However, cooked fillets differed only for yellowness whereas smoked fillets differed for both redness and yellowness but not for lightness. Mechanical resistance of fillets was also affected by selection. Fillets from L fish were firmer at slaughter time and two days post-mortem, as were the smoked fillets. However, no difference in textural parameters was measured between cooked fillets from the two lines. Histological measurement of white muscle fiber size revealed that M fish had much smaller fiber than G fish.
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Dates and versions

hal-02742966 , version 1 (03-06-2020)

Identifiers

  • HAL Id : hal-02742966 , version 1
  • PRODINRA : 381154

Cite

Florence Lefèvre, Jérôme Bugeon, Lionel Goardon, Thierry Kerneis, Laurent Labbé, et al.. Qualité de la chair des lignées de truite arc-en-ciel après sept générations de sélection sur la teneur en lipides musculaires. 16. Journées Sciences du Muscle et Technologies des Viandes, Nov 2016, Paris, France. 191 p. ⟨hal-02742966⟩
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