Variation of meat color in chum salmon Oncorhynchus keta from Iturup Island
2010
Zhivotovsky, L.A. | Fedorova, L.K. | Shitova, M.V. | Voronova, L.A. | Borzov, S.I. | Pogodin, V.P. | Rubtsova, G.A. | Afanasyev, K.I.
Meat color of chum salmon declines from bright red to slight grey during the spawning run. Among mature fish, the majority were of the lowest category of meat color, but some had reddish, up to bright red color. In the Reidovy hatchery, the latter had frequencies of 3,4% to 4,5%, whereas in the Kurilsky hatchery those were at 12,6% to 13,0%. Such a large difference between the two hatcheries can be explained by selective catch and selective breeding. We analyzed correlation coefficients between scores in meat color, maturity stage, gonad stage, age, etc. The measures for increasing the frequency of fish with meat of good color quality are discussed
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