Table 8.
Skin and muscle color and muscle texture of European seabass juveniles fed the experimental diets.
Diet | SEM | p- value | ||||
---|---|---|---|---|---|---|
Algae0 | Algae2 | Algae4 | Algae6 | |||
Color | ||||||
Skin | ||||||
L* | 69.1b | 63.4a | 64.7ab | 67.3ab | 1.40 | 0.027 |
a* | −5.76a | −4.66b | −4.59b | −4.55b | 0.144 | <0.001 |
b* | 9.67ab | 9.07a | 10.6b | 10.4b | 0.327 | 0.007 |
C* | 11.3ab | 10.2a | 11.5b | 11.3ab | 0.31 | 0.020 |
h | 121b | 118b | 114a | 114a | 0.9 | <0.001 |
Muscle | ||||||
L* | 51.4 | 52.5 | 51.7 | 50.9 | 0.92 | 0.637 |
a* | −3.26 | −3.60 | −3.57 | −3.29 | 0.161 | 0.308 |
b* | 6.65b | 5.54a | 5.25a | 5.70ab | 0.260 | 0.002 |
C* | 7.51b | 6.72a | 6.43a | 6.67a | 0.203 | 0.002 |
h | 118a | 123ab | 125b | 120ab | 1.9 | 0.038 |
Muscle texture | ||||||
Hardness | 1.46b | 1.26ab | 1.20a | 1.06a | 0.068 | 0.001 |
Adhesiveness | −0.111a | −0.0542b | −0.0645b | −0.0560b | 0.00886 | <0.001 |
Springiness | 1.17 | 1.19 | 1.23 | 1.32 | 0.057 | 0.264 |
Cohesiveness | 0.242 | 0.265 | 0.269 | 0.255 | 0.0148 | 0.573 |
Chewiness | 0.426 | 0.377 | 0.403 | 0.336 | 0.0403 | 0.437 |
Resilience | 0.596 | 0.738 | 0.654 | 0.904 | 0.0885 | 0.087 |
Algae0, commercial-based diet without algae blend inclusion (control diet); Algae2, control diet with 2% algae blend inclusion; Algae4, control diet with 4% algae blend inclusion; Algae6, control diet with 6% algae blend inclusion; SEM, standard error of the mean; L*, lightness degree; a*, redness/greeness degree; b*, yellowness/blueness degree; C*, chroma value; h, hue angle value.
Means in the same line with different superscripts are statistically different (p < 0.05).