From the third to the seventh generation of selection for muscle fat content in rainbow trout: Consequences for flesh quality

Muscle lipid content was shown to affect many quality features in salmonids in both raw and processed fillets. The objective of the present work was to assess the consequences of 7 generations of divergent selection for muscle adiposity on some rainbow trout flesh quality and muscle parameters. Fish from Lean (L) and Fat (F) lines had a similar body weight but L fish were longer and had consequently lower condition factor values. Carcass yield was not affected by selective breeding, but L fish had lower hepato- and gonado-somatic indexes, a bigger head, and lower fillet yield than F fish. A difference of more than 15 points in mean fat-meter® values (genetic selection criteria) was measured between the two lines. Mean muscle lipid content was 5.0±1.0% for L line vs 13.5±2.2% for F line. An absolute difference of more than 6% was measured in fillet dry matter content between the two lines, for raw, cooked, and smoked fillets. Raw fillets from F fish were lighter (L*>) and more colorful (a* and b*>), but softer than those from the L line. Quality parameters of cooked fillets were very similar between the two lines, whereas smoked fillets exhibited, between the two lines, similar differences than raw fillets. A large difference in white muscle fiber size was observed, fish from F line having higher fiber mean diameter, a lower proportion of small fibers, and a higher proportion of large fibers. Sex effects were observed on these immature fish, on classically sex-related traits (GSI and head development), but also on muscle fiber size. Moreover, these effects were more marked in F line. Correlation analysis showed that raw fillet color was positively related to muscle adiposity whereas mechanical resistance was negatively related. Raw fillet mechanical resistance was also negatively correlated to white muscle fiber size. Moreover, smoked fillet quality parameters were correlated to raw fillet ones. The relationships between muscle adiposity, but also muscle cellularity, and fillet quality were discussed. Highlights ![Figure][1] Graphical abstract ### Competing Interest Statement The authors have declared no competing interest. [1]: pending:yes