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Hindi Research Article
Discovery of Golden-Colored Channel Catfish (Ictalurus punctatus), with Preliminary Culture Evaluations
Perschbacher P and Xie L*Aquaculture/Fisheries Center, Mail Slot 4912, University of Arkansas at Pine Bluff 1200 N. University Drive, Pine Bluff, AR 71601, USA
- *Corresponding Author:
- Lin Xie
Aquaculture/Fisheries Center, Mail Slot 4912
University of Arkansas at Pine Bluff
1200 N. University Drive
Pine Bluff, AR 71601, USA
Tel: 870-575-8157
Fax: 870-575-4637
E-mail: xiel@uapb.edu
Received Date: April 04, 2016 Accepted Date: April 13, 2016 Published Date: April 19, 2016
Citation: Perschbacher P, Xie L (2016) Discovery of Golden-Colored Channel Catfish (Ictalurus punctatus), with Preliminary Culture Evaluations. J Fisheries Livest Prod 4:180. doi: 10.4172/2332-2608.1000180
Copyright: © 2016 Perschbacher P, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
Channel catfish (Ictalurus punctatus) with a golden pigment and black spots were discovered during harvest of a University of Arkansas at Pine Bluff (UAPB) experimental channel catfish production pond. Golden catfish were mixed with catfish of normal pigmentation and of similar sizes. Following the observation that differences existed in algal-off flavor, three golden and three normal pigmented harvestable catfish were hand-filleted and proximate and sensory evaluations performed. Golden catfish were significantly lower in percent protein, and total fat, but higher in moisture and ash. Lower lipid levels would account for less off-flavor compounds in golden fish. A lipid profile was performed with both pigmented fishes at a later date from fish cultured separately in the same pond. No significant differences in lipid percentages were found. Taste tests were performed on two occasions with two batches of golden and normal catfish. Six of eight panelists preferred microwaved golden fillet samples for the milder flavor, less toughness, and less greasy/metallic aftertaste. Other golden variant cultured fishes have been evaluated and results are similar. As possible management and willingness to pay benefits appear to exist, further evaluations are recommended.
