Effect of two Selenium sources inclusion in finishing diets on fillet quality of gilthead seabream (Sparus aurata)

Abstract

Selenium is an important element involved in the redox homeostasis. His benefits for fish health have been demonstrated but its effects on flesh quality remain unclear. This study compared the effect of different dietary selenium forms on growth and flesh quality in gilthead seabream (Sparus aurata). Fish were supplemented with organic and inorganic selenium and reared at two different temperatures (22 and 28 oC) for 16 weeks. Diet and temperature influenced some rearing periods, but final weight was not significantly different. However, a positive effect in growth at 28 oC was revealed. Flesh quality was evaluated in terms of Quality Index Method, Texture Profile Analysis and sensory evaluation. Temperature had a stronger effect than the selenium form in the quality index and texture. Sensory evaluation was not significantly different.