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PostPosted: Jan 16th, '17, 19:04 
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Hi Guys,

I had a gentleman bring me some 'Green Trout' today, i have never personally seen anything like it, so i have come to ask the aquaponic hive mind their thoughts,

Some points:
- Rainbow trout,
- 350g-380g,
- approx 22cm long,
- 4cm deep
- Water numbers are all good,
- 8 in the 1000ltr tank, no over crowding,
- Several have been lost to this,

areas effected:
- inside the gills all look healthy,
- prominent on the head area,
- prominent also along the back to the dorsal fin,
- two shades of green, light and dark.


its not a 'flesh' algae or fungus, this green stuff doesn't scrape off, its the flesh that's turned green, its as if its been dyed so to speak.

Any suggestions or thoughts?

Thanks all,

Jeff


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PostPosted: Jan 16th, '17, 19:06 
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a few more


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PostPosted: Jan 16th, '17, 20:24 
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Fish feed has additives in it to make the flesh a certain level of pink - may be its been effected in that way.

Does it glow in the dark like flouresence?
Its kind of an ugly trout around the head - may be its not 100% trout.

An alien species.....

Pete.

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PostPosted: Jan 16th, '17, 20:31 
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pure speculation..... but it may be a food chemistry thing...
if the fish are otherwise healthy and flesh OK then that may be a possibility.

salmonoid fish (Salmon etc, but includes trout) are chemistry sensitive and will change colour.
ie. sad to say there is a lot of colour control in salmon breeding and aquaculture to get pink flesh.

in natural situations these relate to foods and algae etc.

yellow pigmentation is a sign of low levels of whatever the pink isnt...and these pics seem yellow.
affects the value of product and is covered in publications (see below)

http://www.aces.edu/dept/fisheries/educ ... Norway.pdf
http://www.trjfas.org/uploads/pdf_256.pdf
[courtesy of Google but you get the drift...]

Guess find out what being fed and how much algae... I dont think trout are omnivores but :dontknow:
else maybe environment chemistry has an role as well.

the first reference has this passage...page 75
"Color parameters (CIE [1976] L*a*b*) are also correlated to the fat content of the muscle (Einen and
Skrede, 1998). At the same astaxanthin levels in muscle, fillet fat content contributes to higher values
a* and b*, but a less red and more yellowish hue (hab). The use of tristimulus color parameters (CIE
[1976] L*a*b*) have limited use for prediction of carotenoid concentration when carotenoid
concentrations are high (cf. Fig. 4)."


[edit] pipped by Pete - but those refs provide background to what Pete has basically said.

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PostPosted: Jan 17th, '17, 17:38 
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Diet seems like a good thing to check as mentioned. Are the lighter areas raised? Just thinking these could be some sort of abcess or bacterial infection. They'd probably seem fluid under the skin but use exam gloves to check this. Some bacteria can produce colorations and if these areas are puffy like an infection or cyst it could be a bacterial infection (like pseudomonas).


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