Influence of body constitution on flesh quality of cultured Pacific bluefin tuna <I>Thunnus orientalis</I> in Nagasaki Prefecture

Miyazaki Riho, Ishihara Hikaru, Miyazaki Kimiko, Hamada Yuki, Hirasaka Katsuya, Tachibana Katsuyasu, Taniyama Shigeto

doi:10.11233/aquaculturesci.63.373

In order to obtain high-quality cultured Pacific bluefin tuna Thunnus orientalis, we examined the influence of body constitution on flesh quality, in comparison with wild Pacific bluefin tuna. Although there was no significant difference in the thickness coefficient between wild and cultured specimens, histological fat content in dorsal ordinary muscle of cultured specimens was higher than that of wild specimens. Significant relationship between histological fat content and fork length with growing in dorsal ordinary muscle were found in cultured (r=+0.377, n=29, P<0.05) and wild specimens (r=-0.515, n=18, P<0.01), respectively. The patterns of color L^＊ value and fork length were consistent with the results of histological fat content. While color a^＊ value was increased with growth of fork length in wild specimens (r=+0.837, n=18, P<0.01), but not cultured specimens. Furthermore, total contents of ATP related compounds in dorsal ordinary muscle of cultured specimens were significantly lower than those of wild specimens. These results suggest that histological fat content in muscle may influence on the flesh quality of cultured Pacific bluefin tuna.

Influence of body constitution on flesh quality of cultured Pacific bluefin tuna <I>Thunnus orientalis</I> in Nagasaki Prefecture

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