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| Effects of Salinity and Alkalinity on Growth Performance and Muscle Quality of Nile Tilapia Oreochromis niloticus |
| CHENG Yamei, ZHAO Jinliang, SONG Lingyuan, WU Hongyan, ZHOU Haotian |
| Shanghai Collaborative Innovation for Aquatic Animal Genetics and Breeding, Key Laboratory of Freshwater Fishery Germplasm Resources, Ministry of Agriculture and Rural Affairs, Center for Research on Environmental Ecology and Fish Nutrition, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China |
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Abstract Nile tilapia (Oreochromis niloticus) with initial body weight of (50.00±4.12) g were reared in a recirculating aquarium of 150 cm×60 cm×40 cm at a stocking density of 15 individuals per aquarium in salinity (SW, 12 g/L), alkalinity (AW, 23.8 mmol/L, NaHCO3), salinity-alkalinity (SAW, 12 g/L, 23.8 mmol/L, NaHCO3) and fresh water (FW as a control) for 56 days with triplication to evaluate the effects of salinity and alkalinity on growth performance and muscle nutrition and flavor quality of Nile tilapia. No significant differences in body weight gain (WG), specific growth rate (SGR) and feed conversion ratio (FCR) were found in the fish in the treated groups compared to the FW group. The tilapia in SAW group had higher muscular ash content and significantly lower muscular crude protein content than the fish in other groups did (P<0.05), without significant difference in muscle moisture and crude fat content among the three groups (P>0.05). The ratio of essential amino acid to total amino acid was varied from 40% to 41% and the ratio of essential amino acid to non-essential amino acid from 66% to 69%, without significant difference among the three groups (P>0.05). The essential amino acid index was found to be ranged from 47.06 to 59.66, significantly lower in the FW group than that in the other groups (P<0.05), significantly higher in the SAW group than those in the SW group and the AW group (P<0.05). The total contents of flavor amino acids in AW group, SAW group, and SW group were 1.78 times, 1.74 times and 1.63 times in FW group, respectively, significantly higher in AW group and SAW group than that in SW group; the total contents of flavor amino acids and free amino acids in SAW group were significantly higher than those in SW and AW groups. The findings indicated that increasing salinity and alkalinity resulted in improvement of the muscular nutrient value and flavor characteristics of Nile tilapia, especially alkalinity.
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Received: 19 March 2019
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