Two trials were conducted comparing GIFT (Genetically Improved Farmed Tilapia) with three sources of Red Tilapia (RT) for fillet yield and flesh quality sensory attributes. The Quantitative Descriptive Analysis method was used to assess the sensory attributes. A simplified scoring system was applied in Trial 2. There were no significant differences (P>0.05) among strains in harvest weight and fillet traits, except for harvest weight in Trial 2. There were significant differences in some sensory attributes between GIFT and the other strains, but these were not consistent between trials and the scores for all strains fell within the range of highly acceptable flesh. We conclude that selection for growth rate in GIFT did not result in a deterioration of flesh quality, and that the strain was as good as RT in this respect.
Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume , , 09.05, 2006
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