Incorporating sardine cooking water aromas into plant-based diets for European seabass: Effects on appetite regulation, growth and sensory properties of fish flesh

Abstract

Sardine cooking wastewaters are by-products of the canning industry with great potential for valorisation. We have hypothesized that they can be a source of aromas to enhance appetite when added to plant-based diets. The poor palatability of such diets often described in carnivorous species poses a recurring problem in fish farming, with harsh consequences on fish growth performance and flesh quality. Aromas from sardine cooking wastewaters were collected without processing (CW-A), processed through vacuum distillation (VD-A), or processed through liquid/liquid extraction with soybean oil (LLE-A) into plant-based diets. Each aroma was added to a plant-protein based diet for European seabass, at a concentration of 2 μg of 1-penten-3-ol/g diet, resulting in 3 experimental diets (CW, VD and LLE). A non-supplemented diet was used as a control. Each diet was assigned to triplicate fish groups (initial weight 95.7 g), that were hand-fed twice daily until apparent satiation in a recirculating saltwater system at 21 °C. After 18 weeks, fish growth performance and nutrient utilisation were evaluated. The expression in the brain of neuropeptides involved in feed intake regulation was also analysed. Moreover, flesh colour and texture were assessed instrumentally and by sensory analysis using a consumer panel. Fish fed LLE displayed a significantly higher feed intake than those fed CW which was correlated with an increased neuropeptide Y expression in the hypothalamus. However, LLE slightly hindered lipid metabolism, leading to lower available glucose and resulting in statistically similar final weights among diets. Despite variations in fillet hardness, the sensory panel revealed similar overall liking across all treatments. The findings indicate that aromas from sardine cooking wastewaters can modulate feed intake, but further refinement in processing or incorporation levels is required to potentiate their efficacy.