Studies on improvement of flesh texture in cultured red sea bream. II. Relationship between thickness coefficient and body fat on cultured red sea bream.

In regard to thickness coefficient [(body weight/body length3)×103] generally used as a physique index of fish, the relationship between thickness coefficient and body fat was studied on cultured red sea bream. Each fish body was divided into three parts; viscera, muscle, and the remainder. Weights of both visceral part and muscle part were significantly and positively correlated with the thickness coefficient. The fat content in the visceral part also was significantly and positively correlated with thickness coefficient, while the fat content in the muscle part showed no correlation. The lean mass weight in the muscle part, however, showed significant and positive correlation. These results suggst that the thickness coefficient on cultured red sea bream is a physique index whicih indicates the quantity of lean mass in muscle part and of fat in visceral part, but is not an index for fat content in the whole fish body.