Effects of Hot-Spring Water Culture on the Nutritional Value of Muscle from Japanese Eel Anguilla japonica

The chemical composition of muscles from Japanese eels cultured in hot-spring water was determined and compared with that of eels cultured in well water. The proximate composition did not differ significantly between the culture conditions, but the hepatosomatic indices of the hot-spring water eels were significantly higher than those of the well water eels. Amino acid levels were higher in the hot-spring water eels, and the carnosine content of the hot-spring eels was lower than that of the controls. Our results suggest that hot-spring water is a promising medium for eel culture, and its use may bring energy cost savings.