{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/36593"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/36593","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Aquaculture of Pacu (Piaractus mesopotamicus) and a Comparison of its Quality: Microbiological, Sensory, and Proximate Composition","abstract":"(Piaractus mesopotamicus) initially weighing 72.0 g were fed three diets - a) 0.5% vegetable (zucchini), b) commercial 32% (P32) and c) commercial 36% (P36) protein diets for 24 weeks and their growth performance compared. Processing yields and proximate composition were determined following dressing of pacu. The microbiological quality of pond cultured pacu was compared to aquacultured hybrid striped bass, tilapia, and rainbow trout grown in pond and recirculating aquaculture systems. Sensorial analyses for differences in flavor, preference, and color were also determined. Protein concentration significantly influenced the weights, lengths, specific growth rate, feed conversion ratio, and protein efficiency ratio (p < 0.05). Diet insignificantly influenced the processing yields (p > 0.05). The moisture, protein and total lipid contents were significantly affected (p < 0.05) by the dietary protein. The indicative bacterial quality differed significantly for pacu as well as the water used for culturing pacu (p < 0.05) among dietary treatments. Aquaculture production systems significantly influenced the indicative and pathogenic bacterial quality. Listeria monocytogenes, Salmonella spp., Yersinia enterocolitica, and Escherichia coli O157:H7 were not isolated from any of the sampled fish. The qualitative and quantitative results of Clostridium botulinum were influenced by the production system (p < 0.05). Flavor of pacu was comparable to that of hybrid striped bass, tilapia, and rainbow trout, but superior to catfish. Cooking significantly improved the color of the ground fish fillets.","abstract_html":"(Piaractus mesopotamicus) initially weighing 72.0 g were fed three diets - a) 0.5% vegetable (zucchini), b) commercial 32% (P32) and c) commercial 36% (P36) protein diets for 24 weeks and their growth performance compared. Processing yields and proximate composition were determined following dressing of pacu. The microbiological quality of pond cultured pacu was compared to aquacultured hybrid striped bass, tilapia, and rainbow trout grown in pond and recirculating aquaculture systems. Sensorial analyses for differences in flavor, preference, and color were also determined. Protein concentration significantly influenced the weights, lengths, specific growth rate, feed conversion ratio, and protein efficiency ratio (p &lt; 0.05). Diet insignificantly influenced the processing yields (p &gt; 0.05). The moisture, protein and total lipid contents were significantly affected (p &lt; 0.05) by the dietary protein. The indicative bacterial quality differed significantly for pacu as well as the water used for culturing pacu (p &lt; 0.05) among dietary treatments. Aquaculture production systems significantly influenced the indicative and pathogenic bacterial quality. Listeria monocytogenes, Salmonella spp., Yersinia enterocolitica, and Escherichia coli O157:H7 were not isolated from any of the sampled fish. The qualitative and quantitative results of Clostridium botulinum were influenced by the production system (p &lt; 0.05). Flavor of pacu was comparable to that of hybrid striped bass, tilapia, and rainbow trout, but superior to catfish. Cooking significantly improved the color of the ground fish fillets.","abstract_has_math":false,"creators":["Pullela, Sharma V. S."],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["Flick, George J. Jr."],"committee_members":["Fernandes, Custodio F.","Coale, Charles W. Jr.","Smith, Stephen A.","Libey, George S."],"year":1998,"date_issued":"1998-08-21","date_published":"1998-08-21","updated_at":"2026-07-22T22:18:57Z","subjects":["pacu","aquaculture","microbiology","sensory","proximate composition"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-315812142975720"],"render_values":[{"text":"etd-315812142975720","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/36593","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Flick, George J. Jr."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Fernandes, Custodio F.","Coale, Charles W. Jr.","Smith, Stephen A.","Libey, George S."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Pullela, Sharma V. S."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:51:12Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:51:12Z","1998-08-21"]},{"key":"dc:date.issued","label":"Date","values":["1998-08-21"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["pacu","aquaculture","microbiology","sensory","proximate composition"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-315812142975720"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/36593"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["(Piaractus mesopotamicus) initially weighing 72.0 g were fed three diets - a) 0.5% vegetable (zucchini), b) commercial 32% (P32) and c) commercial 36% (P36) protein diets for 24 weeks and their growth performance compared. Processing yields and proximate composition were determined following dressing of pacu. The microbiological quality of pond cultured pacu was compared to aquacultured hybrid striped bass, tilapia, and rainbow trout grown in pond and recirculating aquaculture systems. Sensorial analyses for differences in flavor, preference, and color were also determined. Protein concentration significantly influenced the weights, lengths, specific growth rate, feed conversion ratio, and protein efficiency ratio (p < 0.05). Diet insignificantly influenced the processing yields (p > 0.05). The moisture, protein and total lipid contents were significantly affected (p < 0.05) by the dietary protein. The indicative bacterial quality differed significantly for pacu as well as the water used for culturing pacu (p < 0.05) among dietary treatments. Aquaculture production systems significantly influenced the indicative and pathogenic bacterial quality. Listeria monocytogenes, Salmonella spp., Yersinia enterocolitica, and Escherichia coli O157:H7 were not isolated from any of the sampled fish. The qualitative and quantitative results of Clostridium botulinum were influenced by the production system (p < 0.05). Flavor of pacu was comparable to that of hybrid striped bass, tilapia, and rainbow trout, but superior to catfish. Cooking significantly improved the color of the ground fish fillets."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["Aquaculture of Pacu (Piaractus mesopotamicus) and a Comparison of its Quality: Microbiological, Sensory, and Proximate Composition"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Flick, George J. Jr."],"dc:contributor.committeemember":["Fernandes, Custodio F.","Coale, Charles W. Jr.","Smith, Stephen A.","Libey, George S."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Pullela, Sharma V. S."],"dc:date.accessioned":["2014-03-14T20:51:12Z"],"dc:date.available":["2014-03-14T20:51:12Z","1998-08-21"],"dc:date.issued":["1998-08-21"],"dc:description.abstract":["(Piaractus mesopotamicus) initially weighing 72.0 g were fed three diets - a) 0.5% vegetable (zucchini), b) commercial 32% (P32) and c) commercial 36% (P36) protein diets for 24 weeks and their growth performance compared. Processing yields and proximate composition were determined following dressing of pacu. The microbiological quality of pond cultured pacu was compared to aquacultured hybrid striped bass, tilapia, and rainbow trout grown in pond and recirculating aquaculture systems. Sensorial analyses for differences in flavor, preference, and color were also determined. Protein concentration significantly influenced the weights, lengths, specific growth rate, feed conversion ratio, and protein efficiency ratio (p < 0.05). Diet insignificantly influenced the processing yields (p > 0.05). The moisture, protein and total lipid contents were significantly affected (p < 0.05) by the dietary protein. The indicative bacterial quality differed significantly for pacu as well as the water used for culturing pacu (p < 0.05) among dietary treatments. Aquaculture production systems significantly influenced the indicative and pathogenic bacterial quality. Listeria monocytogenes, Salmonella spp., Yersinia enterocolitica, and Escherichia coli O157:H7 were not isolated from any of the sampled fish. The qualitative and quantitative results of Clostridium botulinum were influenced by the production system (p < 0.05). Flavor of pacu was comparable to that of hybrid striped bass, tilapia, and rainbow trout, but superior to catfish. Cooking significantly improved the color of the ground fish fillets."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-315812142975720"],"dc:identifier.uri":["http://hdl.handle.net/10919/36593"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["pacu","aquaculture","microbiology","sensory","proximate composition"],"dc:title":["Aquaculture of Pacu (Piaractus mesopotamicus) and a Comparison of its Quality: Microbiological, Sensory, and Proximate Composition"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:18:57Z"}