Comparative analysis of morphological characteristics, hematological parameters, body composition and sensory evaluation in olive flounder, Paralichthys olivaceus raised in biofloc and seawater to evaluate marketability

This study evaluated the productivity on the market of olive flounder, Paralichthys olivaceus, raised in biofloc. The marketability evaluation was measured by morphology, body composition, hematological parameters, and sensory evaluation in P. olivaceus (biofloc fish; mean weight 1142 & PLUSMN; 260 g, mean length 43.40 & PLUSMN; 2.9 cm, and control fish; mean weight 1121 & PLUSMN; 173 g, mean length 44.60 & PLUSMN; 1.8 cm) raised in biofloc for 8 months. Morphologically, P. olivaceus raised in biofloc showed a significant decrease in head depth and head depth-head length ratio (P < 0.05). Hematological parameters (hematocrit and hemoglobin) and plasma components (cal-cium, magnesium, glucose, cholesterol, and alanine aminotransferase) were not significantly different between P. olivaceus raised in the biofloc and the control. No significant differences were discovered in the proximate composition (moisture, crude protein, crude fat, crude fiber, and ash) of P. olivaceus raised in the biofloc compared with the control group. In amino acid composition, valine and isoleucine in P. olivaceus raised in biofloc were significantly higher than in the control group (P < 0.05). The saturated fatty acids (capric acid and palmitic acid) in P. olivaceus raised in the biofloc were significantly increased (P < 0.05). The unsaturated fatty acids (linoleic acid and dihomo-& gamma;-linoleic acid) in P. olivaceus raised in the biofloc were significantly decreased (P < 0.05); however, docosahexaenoic acid was significantly increased (P < 0.05). No significant differences were noted in other sensory evaluations, including fishy odor, chewiness, moisture, viscosity, elasticity, hard-ness, meaty gloss, meat-colored transparency, smell, flavor, texture, and appearance. However, the compre-hensive preference of P. olivaceus raised in biofloc was significantly increased (P < 0.05). This study showed that fish products of P. olivaceus raised in a biofloc system had approximately the same nutritional value as com-mercial fish products of P. olivaceus, suggesting a marketability potential as food.