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Black soldier fly (BSF, Hermetia illucens) larvae is a prominent ingredient in aquafeeds due to its high protein and energy contents. This study evaluated the digestibility of full-fat BSF larvae meal (FF-BSFL) and its inclusion in diets for tambaqui, Colossoma macropomum. The apparent digestibility coefficient of FF-BSFL for protein and energy was around of 88%, corresponding to 33.55% and 21.61 MJ kg-1 of digestible protein and energy, respectively. For the feeding trial, tambaqui juveniles (53.23 ± 1.07 g) were distributed in a completely randomized experimental design (n = 4; 150 L tanks; 10 fish per tank). Fish were fed diets including 0%, 5.25%, 10.50%, and 15.75% FF-BSFL to apparent satiation for 60 days. Fish fed 10.50% FF-BSFL dietary inclusion showed higher weight gain, feed intake, final biomass, and relative growth rate. The 10.50% FF-BSFL diet presented the highest index of economic profitability. Weight gain fitted a third-degree equation and the optimum FF-BSFL inclusion level was estimated at 11.6%. However, FF-BSFL dietary inclusion up to 15.75% did not impair growth fish performance. FF-BSFL seems to be a promising source of protein and energy for omnivorous fish aquafeed.

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BACKGROUND: The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring. RESULTS: The process yield of liquid-smoked fillets was higher (69.8%) compared to hot-smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot-smoked fillets and the liquid-smoked fillets presented 456.2 and 589.7 g kg-1 moisture, 262.3 and 263.7 g kg-1 crude protein, 218 and 85 g kg-1 total lipids, and 26.0 and 20.9 g kg-1 ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids. CONCLUSION: The liquid-smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot-smoked fillets. © 2022 Society of Chemical Industry.

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Recently, many studies regarding consumer perception of cell-based meat have been published. However, the opinion of the professionals involved in animal production also seems relevant. In particular, veterinarians and animal scientists may be important players in the new cell-based meat production, acting as proponents or barriers to this major improvement for farm animal welfare. Therefore, our aim is to analyse the knowledge and perspective of Brazilian veterinarians and animal scientists regarding cell-based meat. Veterinarians (76.8%; 209/272) and animal scientists (23.2%; 63/272) responded to an online survey. Logistic regression, latent class and logit models were used to evaluate objective answers, and the Discourse of the Collective Subject method was used to interpret open-ended answers. Specialists who were women (62.5%; 170/272), veterinarians (76.8%; 209/272), vegetarians (7.0%; 19/272) and vegans (1.1%; 3/272) were more supportive of cell-based meat. Lack of knowledge and the connection with artificiality, the most frequent spontaneous word associated with cell-based meat by all respondents, were the main negative points highlighted. Thus, it seems fundamental to offer higher education to veterinarians and animal scientists regarding cell-based meat, since engaging them with this novel technology may mitigate both the resistance and its negative consequences for the professionals, society, the animals involved and the environment.

RESUMO

The objective of this research was to evaluate the effect of desensitisation by electronarcosis on the changes to the fatty acid profile of cobia (Rachycentron canadum) fillets stored at low sub-zero temperature. For stunning, 50, 100 and 150 V were used for 120 s and then exsanguination was performed, followed by storage at –18 °C for 180 days. A total of 47 fatty acids were detected in cobia fillet samples, and most of the quantified fatty acids differed (p 0.05) among treatments; however, the n6/n3 ratio and Σhypocholesterolaemic fatty acids/Ʃhypercholesterolaemic fatty acids ratio were significantly affected by the storage times and their outcomes. In general, the electronarcosis intensities used to numb cobia did not promote differences during the frozen storage of the fillets for most of the analysed variables but a significant effect of the storage time was noted within the treatments, with meat quality loss observed over time.

O objetivo desta pesquisa foi avaliar o efeito da insensibilização por eletronarcose em bijupirás (Rachycentron canadum) sobre o perfil de ácidos graxos em filés armazenados em congelamento. Foram utilizadas as voltagens de 50, 100 e 150 volts por 120 segundos, e após a insensibilização foi realizada a sangria e o armazenamento a -18 °C durante 180 dias. Foram analisados 47 ácidos graxos em amostras de filé do bijupirá. Ocorreram diferenças significativas (p0,05) entre os tratamentos, no entanto para os tempos de estocagem e seus desdobramentos foram observadas diferenças significativas. Para a razão H/H (Ʃ ácidos graxos hipocolesterolêmicos/Ʃ ácidos graxos hipercolesterolêmicos), ocorreram variações, mas não foram observadas diferenças (p>0,05), mas sim entre os tempos de estocagem e seus desdobramentos. De maneira geral, as intensidades de choque elétrico utilizadas para insensibilização do bijupirá não promoveram diferenças durante a estocagem congelada dos filés, na maioria das variáveis analisadas, no entanto, a avaliação do tempo de estocagem dentro dos tratamentos utilizados foi significativa, notando-se perda de qualidade da carne com o passar do tempo.

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For some fish species, dietary taurine supplementation has been proven necessary in feeds with considerable utilization of vegetable proteins to substitute fishmeal. Pirarucu, Arapaima gigas feeds mainly on taurine-rich animal items in nature, therefore this study aimed to evaluate the effect of dietary taurine supplementation (0, 0.5, 1, 1.5 and 3%) on the growth and blood physiological parameters of juvenile pirarucu. A commercial feed was utilized as the basal diet for the experimental diets. Three hundred fish (20.8 ± 2.3 g) were randomly distributed in 15 tanks and fed for 28 days. At the end of the trial, dietary taurine supplementation did not affect fish growth, feed consumption and feed efficiency. The original amounts of taurine (0.18%) and methionine (1.13%) in the commercial feed (0% taurine diet) apparently sufficed to promote adequate pirarucu growth, with no variation noted in the main blood physiological parameters. Further studies to assess whether taurine is conditionally essential for the pirarucu fed methionine-deficient diets are needed to elucidate the functionality of this nutrient for the studied species.(AU)

Para algumas espécies de peixe, a suplementação de taurina na dieta tem-se mostrado necessária em dietas com grande utilização de proteínas vegetais em substituição à farinha de peixe. Na natureza, o pirarucu, Arapaima gigas se alimenta de itens animais ricos em taurina, portanto este estudo avaliou o efeito da suplementação de taurina (0; 0,5; 1; 1,5 e 3%) sobre o crescimento e parâmetros fisiológicos sanguíneos de juvenis da espécie. Uma ração comercial foi utilizada como dieta basal para as dietas experimentais. Trezentos peixes (20,8 ± 2,3 g) foram aleatoriamente distribuídos em 15 tanques e alimentados durante 28 dias. Ao final do ensaio, a suplementação de taurina nas dietas não afetou crescimento, consumo de alimento e eficiência alimentar dos peixes. As quantidades iniciais de taurina (0,18%) e metionina (1,13%) da ração comercial (dieta 0% taurina) foram aparentemente suficientes para promover o crescimento adequado do pirarucu sem alteração dos principais parâmetros fisiológicos do sangue. Futuros estudos que avaliem se a taurina é condicionalmente essencial para pirarucu alimentado com dietas deficientes em metionina são necessários para elucidar a funcionalidade deste nutriente para a espécie.(AU)

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The objective of this research was to evaluate the effect of desensitisation by electronarcosis on the changes to the fatty acid profile of cobia (Rachycentron canadum) fillets stored at low sub-zero temperature. For stunning, 50, 100 and 150 V were used for 120 s and then exsanguination was performed, followed by storage at –18 °C for 180 days. A total of 47 fatty acids were detected in cobia fillet samples, and most of the quantified fatty acids differed (p < 0.05) between treatments and storage times. The n6/n3 ratio did not differ (p > 0.05) among treatments; however, the n6/n3 ratio and Σhypocholesterolaemic fatty acids/Ʃhypercholesterolaemic fatty acids ratio were significantly affected by the storage times and their outcomes. In general, the electronarcosis intensities used to numb cobia did not promote differences during the frozen storage of the fillets for most of the analysed variables but a significant effect of the storage time was noted within the treatments, with meat quality loss observed over time.(AU)

O objetivo desta pesquisa foi avaliar o efeito da insensibilização por eletronarcose em bijupirás (Rachycentron canadum) sobre o perfil de ácidos graxos em filés armazenados em congelamento. Foram utilizadas as voltagens de 50, 100 e 150 volts por 120 segundos, e após a insensibilização foi realizada a sangria e o armazenamento a -18 °C durante 180 dias. Foram analisados 47 ácidos graxos em amostras de filé do bijupirá. Ocorreram diferenças significativas (p<0,05) entre os tratamentos para os ácidos graxos e foram observadas diferenças no tempo de estocagem para a maioria dos ácidos graxos quantificados. A relação n6/n3 não apresentou diferença (p>0,05) entre os tratamentos, no entanto para os tempos de estocagem e seus desdobramentos foram observadas diferenças significativas. Para a razão H/H (Ʃ ácidos graxos hipocolesterolêmicos/Ʃ ácidos graxos hipercolesterolêmicos), ocorreram variações, mas não foram observadas diferenças (p>0,05), mas sim entre os tempos de estocagem e seus desdobramentos. De maneira geral, as intensidades de choque elétrico utilizadas para insensibilização do bijupirá não promoveram diferenças durante a estocagem congelada dos filés, na maioria das variáveis analisadas, no entanto, a avaliação do tempo de estocagem dentro dos tratamentos utilizados foi significativa, notando-se perda de qualidade da carne com o passar do tempo.(AU)

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Fish quality is conditioned by several factors, among them desensitization methods applied for fish managing and slaughtering. This research used electric shock at different intensities as a desensitization method for cobia (Rachycentron canadum) slaughtering and evaluated its effects over fish quality during refrigerated storage. The experiment was carried out by numbing the fish with electroshock at the intensities of 100, 150 and 200 Volts, and keeping them in refrigerated storage for 21 days. On the cobia, obtained from a commercial fish farm the following physical, chemical and sensorial characteristics as quality variables were evaluated: dielectric properties, rigor index, pH, texture, color, sensorial evaluation of freshness, ATP and degradation catabolites. The experimental design was a 6×3 factorial (6 times of analysis and 3 electroshock intensities). Significant differences (P<0.05) were observed for the analyzed variables, as a consequence of desensitization treatments and of storage time within each treatment. However, the number of variables affected by the treatment was smaller than the number of variables significantly affected by the storage time, and the interaction time×treatment was highly significant within the results reported. The best results for the parameters tested were obtained when the treatment at 150 volts intensity with the majority of analyzed variables held significant differences (P<0.05) among treatments. It was also concluded that cobia can be conserved in refrigerated storage within seven days after slaughtering using electro-narcosis as a method of desensitization.(AU)

A qualidade do pescado está condicionada a diversos fatores, entre eles os métodos de insensibilização. Nesta pesquisa foi utilizado o choque elétrico em diferentes intensidades como método de insensibilização do bijupirá (Rachycentron canadum), e avaliados seus efeitos sobre a qualidade dos peixes resfriados. O experimento foi realizado insensibilizando os peixes com eletrochoque de intensidades de 100, 150 e 200 Volts, e armazenados refrigerados durante 21 dias. Os peixes utilizados foram obtidos de uma piscicultura comercial localizada no litoral norte do estado de São Paulo a cerca de 50km, por via marítima, da cidade de Ubatuba-SP. As variáveis de qualidade dos peixes avaliadas foram características físicas, químicas e sensoriais como medidas dielétricas, índice de Rigor Mortir, pH, textura, cor, avaliação sensorial do frescor, ATP e produtos da degradação. O delineamento experimental utilizado foi um fatorial 6X3, seis tempos de análise e três intensidades de choque elétrico. Foram observadas diferenças significativas (P<0,05) para a maioria das variáveis analisadas, tanto para os tratamentos em relação ao tempo, como também para a influência do tempo de armazenamento dentro de cada tratamento. No entanto, o número de variáveis com significância entre os tratamentos foi menor em relação ao número de variáveis em que houve significância para os tempos de conservação, sendo a interação tempoxtratamento a que obteve significância expressiva dentro dos resultados encontrados. Foram observados os melhores resultados para o tratamento com a intensidade em 150 volts para a maioria das variáveis analisadas em que houve diferenças significativas (p<0,05) entre os tratamentos. Concluiu-se também que o bijupirá pode ser conservado em até sete dias após abate em conservação refrigerada utilizando a eletronarcose como método de insensibilização.(AU)

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ABSTRACT: Fish quality is conditioned by several factors, among them desensitization methods applied for fish managing and slaughtering. This research used electric shock at different intensities as a desensitization method for cobia (Rachycentron canadum) slaughtering and evaluated its effects over fish quality during refrigerated storage. The experiment was carried out by numbing the fish with electroshock at the intensities of 100, 150 and 200 Volts, and keeping them in refrigerated storage for 21 days. On the cobia, obtained from a commercial fish farm the following physical, chemical and sensorial characteristics as quality variables were evaluated: dielectric properties, rigor index, pH, texture, color, sensorial evaluation of freshness, ATP and degradation catabolites. The experimental design was a 6×3 factorial (6 times of analysis and 3 electroshock intensities). Significant differences (P<0.05) were observed for the analyzed variables, as a consequence of desensitization treatments and of storage time within each treatment. However, the number of variables affected by the treatment was smaller than the number of variables significantly affected by the storage time, and the interaction time×treatment was highly significant within the results reported. The best results for the parameters tested were obtained when the treatment at 150 volts intensity with the majority of analyzed variables held significant differences (P<0.05) among treatments. It was also concluded that cobia can be conserved in refrigerated storage within seven days after slaughtering using electro-narcosis as a method of desensitization.

RESUMO: A qualidade do pescado está condicionada a diversos fatores, entre eles os métodos de insensibilização. Nesta pesquisa foi utilizado o choque elétrico em diferentes intensidades como método de insensibilização do bijupirá (Rachycentron canadum), e avaliados seus efeitos sobre a qualidade dos peixes resfriados. O experimento foi realizado insensibilizando os peixes com eletrochoque de intensidades de 100, 150 e 200 Volts, e armazenados refrigerados durante 21 dias. Os peixes utilizados foram obtidos de uma piscicultura comercial localizada no litoral norte do estado de São Paulo a cerca de 50km, por via marítima, da cidade de Ubatuba-SP. As variáveis de qualidade dos peixes avaliadas foram características físicas, químicas e sensoriais como medidas dielétricas, índice de Rigor Mortir, pH, textura, cor, avaliação sensorial do frescor, ATP e produtos da degradação. O delineamento experimental utilizado foi um fatorial 6X3, seis tempos de análise e três intensidades de choque elétrico. Foram observadas diferenças significativas (P<0,05) para a maioria das variáveis analisadas, tanto para os tratamentos em relação ao tempo, como também para a influência do tempo de armazenamento dentro de cada tratamento. No entanto, o número de variáveis com significância entre os tratamentos foi menor em relação ao número de variáveis em que houve significância para os tempos de conservação, sendo a interação tempoxtratamento a que obteve significância expressiva dentro dos resultados encontrados. Foram observados os melhores resultados para o tratamento com a intensidade em 150 volts para a maioria das variáveis analisadas em que houve diferenças significativas (p<0,05) entre os tratamentos. Concluiu-se também que o bijupirá pode ser conservado em até sete dias após abate em conservação refrigerada utilizando a eletronarcose como método de insensibilização.

RESUMO

The objective of this research was to evaluate the growth performance, oxidative stress, and fatty acid profiles of lambari (Astyanax altiparanae) fed diets containing different lipid sources: soybean oil, linseed oil, and freshwater fish residue oil combined or otherwise with sesame oil (SEO). The fish (mean weight 0.95±0.46 g; mean length 4.21±2.77 cm) were distributed into 24 cages (cage capacity: 0.70 m3; fish density: 276 individuals m−3) in six treatments and four replicates. After 80 days of feeding, they were weighed, and samples were collected for assay of catalase, glutathione reductase (GR), and lactate dehydrogenase (LDH) enzyme activities in muscle and analysis of the fatty acid profiles of polar and neutral fractions of whole eviscerated fish. The addition of SEO reduced docosahexaenoic acid (C22:6n-3, DHA) levels but increased the percentage of highly unsaturated n-3 fatty acids and the DHA: eiocosapentaenoic acid ratio, while reduced GR and LDH enzyme activities in muscle. Thus, certain blends of oils added to fish diets can improve the lipid profile of lambari and protect consumers against reactive oxygen species.(AU)

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