Changes in body proximate and fatty acid compositions in Pacific bluefin tuna fingerlings induced by ship-transportation
滝井, 健二 ,
朴, 亨燮 ,
Biswas, Amal岡田, 貴彦
近畿大学水産研究所報告 = Bulletin of the Fisheries Laboratory of Kinki University
16 , 2016-03-20 , 近畿大学水産研究所
The ship- and truck-transportations of Pacific bluefin tuna (PBF) fingerlings that place the last stage of their mass artificial production, repeatedly end in fruitless and uncomfortable performance. Technical advance of fingerling transportation would surely promote the aquaculture production of PBF in Japan. In the present study, changes in whole body and muscle proximate composition and fatty acid profile during ship-transportation were investigated to obtain basic knowledge for prompting its technical establishment. The PBF fingerlings with 27g body weight were transported from the net pen in the Kushimoto Bay to that in the Uragami Bay by a ship (14.4 mt), taking about 10 miles and 1.5 h. Water temperature and dissolved oxygen were respectively 21.2°C and 6.98 mg/L at the Kushimoto Bay and 21.7°C and 6.39 mg/L at the Uragami Bay. In whole body, no decreasing was detected in moisture, crude protein and crude ash contents, while crude lipid content a little bit fell during the transpmtation. In ordinaiy muscle under the first dorsal-fin, no changes in moisture and crnde protein were obtained, but crude lipid and glycogen contents were significantly decreased or crude ash content reversely increased immediately after the transpmtation. There were no remarkable difference in whole body fatty acid profile between pre- and pro-transportation. These revealed that the ship-transportation of PBF fingerlings rapidly decreased body, mainly ordinaiy muscle, lipid and glycogen as energy source even shortly transport distance and time.