caa a22 4500 463157486 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070201xx s 000 0 eng 10.1007/s00217-006-0349-2 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0349-2 Slaughter value and flesh characteristics of European catfish ( Silurus glanis ) fed natural and formulated feed under different rearing conditions [Elektronische Daten] [Barbara Jankowska, Zdzisław Zakęś, Tomasz Żmijewski, Dariusz Ulikowski, Agata Kowalska] The experimental material was comprised of European catfish (Silurus glanis) individuals aged 2.5 years that were reared on natural feed in earthen ponds and individuals aged 1.5 years cultivated intensively on formulated feed in recirculating systems. Weight gain and morphometric parameters were measured along with physical and color characteristics and proximate composition of fillets. Despite the different age and diets of the fish, no differences were observed in the linear biometric indices. The total weight of the fish of both groups and their condition coefficients were also similar. In addition, no differences were reported in their body weight or head and gutted (H&G) carcass and fillet yields. Proximate composition analysis demonstrated a lack of differences in the contents of dry matter. Of the dry matter, differences were reported in the fat content, which was higher in the catfish fed formulated feed. The color of the fillets was characterized by high values of lightness, negative values of redness, and positive values of yellowness, and the fish fed formulated feed displayed higher saturation of green. The flesh of both groups of catfish demonstrated similar pH values and water retention capacity, whereas the values of thermal drip appeared to be higher in the fish fed formulated feed. Springer-Verlag, 2006 European catfish nationallicence Feed nationallicence Slaughter value nationallicence Proximate composition nationallicence Hydratation properties nationallicence Jankowska Barbara Department of Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, 10-718 Olsztyn, Pl. Cieszyński 1, Poland aut Zakęś Zdzisław Department of Aquaculture, The Stanisław Sakowicz Inland Fisheries Institute, Olsztyn, Poland aut Żmijewski Tomasz Department of Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, 10-718 Olsztyn, Pl. Cieszyński 1, Poland aut Ulikowski Dariusz Department of Aquaculture, The Stanisław Sakowicz Inland Fisheries Institute, Olsztyn, Poland aut Kowalska Agata Department of Aquaculture, The Stanisław Sakowicz Inland Fisheries Institute, Olsztyn, Poland aut European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 453-459 1438-2377 224:4<453 2007 224 217 https://doi.org/10.1007/s00217-006-0349-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0349-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Jankowska Barbara Department of Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, 10-718 Olsztyn, Pl. Cieszyński 1, Poland aut NATIONALLICENCE 700 1- Zakęś Zdzisław Department of Aquaculture, The Stanisław Sakowicz Inland Fisheries Institute, Olsztyn, Poland aut NATIONALLICENCE 700 1- Żmijewski Tomasz Department of Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, 10-718 Olsztyn, Pl. Cieszyński 1, Poland aut NATIONALLICENCE 700 1- Ulikowski Dariusz Department of Aquaculture, The Stanisław Sakowicz Inland Fisheries Institute, Olsztyn, Poland aut NATIONALLICENCE 700 1- Kowalska Agata Department of Aquaculture, The Stanisław Sakowicz Inland Fisheries Institute, Olsztyn, Poland aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 453-459 1438-2377 224:4<453 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer