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Effects of the estensive culture system as finishing production strategy on biometric and chemical parameters in rainbow trout
No full textCharacterization of wild and farmed gilthead seabream (Sparus aurata) by fatty acids profiling
No full textUse of fatty acid profiles to distinguish wild and farmed gilthead seabream from different mediterranean countries
No full textBiometrical characteristics, fillet chemical composition and fillet flavour volatile compounds of rainbow trout farmed in different culture systems in Italy
No full textEffects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet
No full textThe high cost and unpredictable availability of fish meal and fish oil (FO) forced feed mill companies to look for alternative ingredients for aquafeeds. In this study, the effects of alternative dietary lipid sources [FO as control, canola oil (CO), oleine oil (OO), poultry fat (PF) and pork lard (PL)] in trout feed on flavour volatile compounds occurring in brown trout (Salmo trutta L.) fillet were evaluated after 70 days of feeding (rearing temperature 14.6°C). Total amounts of volatile compounds identified were higher for fillets of fish fed diets containing only FO as lipid sources. Total amount of alcohols and aldehydes of the fillets were linearly directly related to the percentage content of polyunsaturated fatty acids (PUFA) n-3 of brown trout flesh. The use of alternative dietary lipid sources, modifying the fillet fatty acids composition, affect the total amount of volatile compounds and, changing the relative amount of each volatile compound, affect the flavour of the fish flesh
Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.)
No full textThe efficiency of five dietary lipid sources (fish oil as control-C; canola oil-CO; poultry fat-PF; pork lard-PL; and oleine oil-OO) were evaluated in juvenile brown trout (58.4 +/- 0.7 g) in an experiment conducted over 70 days at 14.6 +/- 0.4 degreesC. The best growth was observed in fish fed the C diet whereas the PL diet fed fish had the best feed utilization. Significant differences in carcass and muscle proximate composition, but not in liver, were noted among fish fed the different dietary treatments. The fatty acid composition of muscle largely reflected that of the diets, while total cholesterol was not affected. The atherogenicity and the thrombogenicity qualities of the trout flesh were modified by the lipid sources. Sensory analysis did not show any significant differences among the cooked fillets with respect to dietary treatments, while in uncooked products, some significant differences were observed. The carnitine palmitoyltransferase I and II (CPT-I and CPT-II) activities of liver and white muscle were assayed for a better understanding of the potential beta-oxidation capability of the different dietary lipid sources. The hepatic, but not white muscle CPT-I and CPT-II activities were affected by dietary treatments. This study showed that alternative lipid sources could be used effectively for oil coating extruded diets for brown trout
Effects of the estensive culture system as finishing production strategy of biometric and chemical parameters in rainbow trout
No full textThe effect of finishing extensive farming period, to reduce fat content and manipulate the fatty acid profile of fish muscle, was evaluated in rainbow trout. Fish were stocked in an artificial lake, in which fish were fed only on naturally available nutrients with no supply of artificial feed, for different lengths of time from 0 to 120 days. No weight loss was noted during the whole finishing period while total length increased from 228 ± 7 to 269 ± 3 mm and the condition factor decreased from 1.41 ± 0.04 to 0. 89 ± 0.02. The total fat content of the fillets decreased considerably from 4.7 ± 0.6% at the beginning to 2.4 ± 0.4% and 0.7 ± 0.2% after 45 and 120 days respectively. Fillet fatty acid composition was affected by the time of stocking in the extensive farm. In contrast to the reduction in C18:1n-9, C18:2n-6, total monounsaturated fatty acid and total n-6 percent values, an increase in the C20:5n-3, C22:6n-3, total polyunsaturated fatty acid and total n-3 percent values was observed. It was shown that while other finishing strategies for salmonids have some disadvantages, the extensive culture system seems to be a potentially useful tool for increasing the general quality of the end product
Astaxanthin stereoisomers in different dietary ingredients for rainbow trout (Oncorhynchus mykiss)
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Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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