Microbiological status based on 454-pyrosequencing and volatilome analysis of gilthead seabream (Sparus aurata) fed on diets with hydrolyzed feather meal and poultry by-product meal as fishmeal replacers

The effect of two experimental diets with different animal protein sources on sensory, microbiological and chemical attributes of Sparus aurata flesh stored at chilling temperatures were explored through sensory evaluation, tag-pyrosequencing of the 16S rRNA gene (V3–V4 region) and SPME–GC/MS. respectively. The 50% replacement of fishmeal by either hydrolyzed feather meal (HFM) or poultry by-product meal (PBM), did not affect the initial microbial composition of seabream. Differences were observed on spoiled fish indicating that the diet with non-ruminant processed animal protein (PAPs) in combination with the applied storage conditions affect the selection of spoilage microbiota. Minor differences were also detected in volatile compounds profile of PAP-fed seabream showing no strong effect on flesh quality of fish. This research constitutes the baseline for further investigation on the use of non-ruminant PAPs in fish diets in order for aquaculture to produce a high quality of farmed fish for the consumer.