Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 2
Written by Cristian RIMNICEANU, Mirela CRETU, Iulia Rodica GRECU, Marina PIHUROV, Gabriela BAHRIM, Lorena DEDIU
This paper aimed to evaluate the effect of a diet supplemented with fermented products on the meat quality of Siberian sturgeon (Acipenser baerii) reared in a recirculation aquaculture system. The fermented product was made by combining artisanal cultures of Kombucha and milk kefir granules grown up in sucrose, black tea, and bovine colostrum. Four experimental groups were established: V1 - a control group that received a commercial diet with 54% crude protein, and V2 to V4 groups, which received the same diet supplemented with 1 g/kg, 2 g/kg, and 3 g/kg of fermented product, respectively. After 35 days of diet administration, the biochemical composition of fresh meat was analysed. The results showed that the addition of fermented products significantly influenced the water, ash, and lipid content of A. baerii meat (p < 0.05), while the protein content was not influenced (p > 0.05) by the administrated diet. In conclusion, it is evident that adding the fermented product in A. baerii meat has an improving effect on body composition.
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