Quality traits of brown trouts (Salmo trutta) cutlets described by automated color image analysis

Twenty-seven-month-old brown trout from two genotypes, i.e., control and lines selected for growth, were reared in seawater cages and fed two diets containing 16% and 26% fat (LFR and HFR) during the last 4 months of growth to maximise heterogeneity at slaughtering at 3.8 kg (n=48). Image segmentation methods were developed and applied to quantify quality traits on cutlets by color image analysis including flesh color (L*a*b), myoseptes (visible fat), myomera, and peripheral surfaces. Results were also compared to lipids evaluated by Soxhlet or by NMR. Color image analysis provided results on the effects of feeding and selection on the development of various tissues representing edible flesh.

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