1,721,057 research outputs found
Differential scanning calorimetry as a fast method to discriminate cage or free-range rabbit meat
No full textGoing 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
Mechanisms of regulation of the food intake: recent advances
No full textThe mechanisms deputed to energetic control have been selected by ancestral diets resulting from the nutrient disposal during the evolution. Discovery of the leptin and its downstream peptidergic pathways has increased our understanding of the physiological system that regulate food intake in the last decade. Hypothalamus plays a key role in the regulation of the peripheral and central signals of energy requirements. Insulin and leptin, that reflect the adipose status, are able to long term influence these circuits. Gut hormones acutely modulated the pathways, resulting in a stimulation effects by ghreline, or in a inhibition effects by PYY and oxintomoduline. Moreover, brain centres signal energy homeostasis by monoamine release and endocannabinoid system. This review discusses the network of neuronal and hormonal signals, which contribute to the energetic control
Nutritional Quality, Physical Properties and Lipid Stability of Ready-to-cook Fish Products are Preserved during Frozen Storage and Oven-cooking
No full textReady-to-cook clean label products were formulated based on two ratios (50:50 and 30:70, R1 and R2) of mechanically separated European sea bass and rainbow trout. R1 and R2, tested as raw and oven-cooked, were stable during 90 days at −18°C in terms of proximate and fatty acid (FA) composition, shear force, pH, color, and lipid oxidizability. Raw and cooked R1 and R2 were rich in protein (13.76 g/100 g) and unsaturated n3 FA. Shear force and b* of raw R2 were higher than R1 (P < .05). Overall, R2 (more trout) better preserved its characteristics and oxidizability than R1
Use of mirrors into free-range areas: effects on rabbit meat quality and storage stability
Full text linkNowadays, animal welfare is driving consumers’ purchase choice, hence the challenge to recover rabbit sector from many years of downturn is to find a valuable compromise between animal welfare, farmers’ needs, and meat quality. Among the efforts to improve rabbit welfare, mirrors have been proposed as cages or pens enrichment; however, it is unclear if they affect rabbit meat quality. Hence, the present study aimed to evaluate the effect of the use of mirrors into free-range areas on color, weight loss, pH, water holding capacity (WHC), fatty acid profile (FA), conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS) of both fresh and stored rabbit meatballs. Specifically, rabbits were divided in three farming groups: in the open group (OG) the rabbits of three replicates could see and smell each other; in the closed group (CG), plastic sheets isolated each replicate; the replicates of the mirror group (MG) were confined as the CG but animals could mirror themselves thanks to two mirrors (120 × 40 cm each) placed inside the area. After 49 days, nine rabbits from each group were slaughtered, their carcass meat was minced to form 40 meatballs for each group destined to be analyzed (n=10) immediately (T0), and after 20 (T20), 40 (T40), and 80 (T80) days of frozen storage (-10°C). The meatballs physical traits were similar among the farming groups, while the pH value was lower in MG (6.02) than OG (6.07), and CG (6.07) meat (P 0.05). Concerning the oxidative status, both CG and MG groups had higher (P < 0.01) TBARS than the OG, while the CDs were unaffected. The duration of storage modified all the physical traits, for instance the weight loss increased (P < 0.001) and the WHC diminished (-5.86%) during the early 20 days. Only the OG group showed a specific ability to maintain its redness value till the T40. Even though the overall PUFAn-3 fraction did not vary, both C20:5n-3 and C22:5n-3 were halved (P < 0.01) and CD (P < 0.001) doubled during the early 20 days. In conclusion, the OG farming was the best method for improving meat quality; however, mirrors can minimize the negative effects of a confined housing on the quality items, hence representing a valuable environmental enrichment
Rainbow Trout (Oncorhynchus mykiss) Skin as Potential n-3 Fatty Acid Source
No full textPurpose: The rise in the demand and the limited availability of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids claim to obtain these important long chain polyunsaturated fatty acids (LCPUFA) from novel sources. Skin of rainbow trout is a fish industry by-product but still contains valuable LCPUFA amounts with great potential applications in human nutrition and health. This study aimed to explore the nutritional composition of rainbow trout skin for its use as source of n-3 LCPUFA and its composition modification according to fish diet. Methods: Rainbow trout were fed three diets including increasing substitution levels of fishmeal with full-fat black soldier fly (Hermetia illucens) larvae meal (0%, 25%, 50% substitution levels) over 98 days. Results: DHA was the major representative of the n-3 LCPUFA in the skin of all dietary groups, being the H25 group the richest in this fatty acid. Conclusions: The present study shows that the skin of rainbow trout can be a promising source of n-3 LCPUFA. Reusing the skin of farmed fish represents a possible way to decrease food industry by-products, to reduce n-3 LCPUFA shortfall and could lead to the development of functional foods and nutritional supplements including n-3 LCPUFA from fish skin. Graphic Abstract: [Figure not available: see fulltext.
Legacy at abandoned mines: impact of mine wastes on surface waters
No full textIn the Iglesiente district (SW Sardinia, Italy), massive Pb-Zn sulphide deposits, hosted in Lower Cambrian
limestone and dolostone, have been exploited intensively from 1870 to 1995.
The cessation of mining left large quantities of tailings and mine waste dumps. Among the tailings, the “Red
Muds” derive from electrolytic processing to recover zinc. These materials contain high amounts of iron oxides and metals, such as 8.8 % Zn, 1.1 % Pb, and 0.04 % Cd. Seeps from the “Red Muds” show near-neutral pH and
extremely high concentrations of sulphate (8000 mg/l), Mg (1400 mg/l), Zn (580 mg/l), Cd (2.5 mg/l), and Pb (0.4
mg/l). Although the flow rates of tailings drainages are usually very low (< 0.1 l/s), the contribution to dissolved concentrations of SO4, Zn, Cd, and Pb in the Rio San Giorgio, the main stream that drains the mining district, is very high. At present, the weathering of electrolytic and flotation tailings represents a relevant hazard to the
aquatic system in the Iglesias valley
Effect of including a seaweed meal in the diet on slaughter yield and major quality traits of rainbow trout (Oncorhynchus mykiss Walbaum, 1792)
No full textSeaweeds are promising ingredients for aquafeed for improving fish growth and as source of n3
fatty acids. The present study aimed at assessing the effects on marketable and qualitative traits of rainbow
trout (Oncorhynchus mykiss Walbaum, 1792) fillets of a low-level inclusion (5%) of a commercial mix of
seaweed formulation in a soybean-rich diet. The fish were fed for 12 weeks and sampled immediately after
the acclimation period (T0), after 6 weeks (T1) and 12 weeks (end of the trial, T2). Six fish per treatment
were sacrificed at each sampling, individually weighed and submitted to the sectioning to obtain the body
components that, after measurements, were needed to calculate the marketable indexes (condition factor,
dressed and fillet yields, hepatosomatic index and viscerosomatic index). On fillets, physical properties
such as pH, texture and color were measured and the cholesterol content, the proximate and the fatty acid
composition were analyzed. Results revealed that the inclusion of seaweed mixture in a soybean rich diet
significantly affected fillet yield and hepatosomatic index after 12 weeks of administration. The physical
parameters of muscle, such as color, pH, water holding capacity and texture were not modified in
comparison to the vegetable rich diet. Slight modifications in the proximate composition emerged at the end
of the trial, especially concerning the protein content, which increased in parallel to a decrease of lipid
content. However, the fatty acid profile of the muscle was deeply modified by the administered diets in
comparison to the first 6 weeks. The inclusion level of seaweeds utilized in the present study was not
sufficient for improving PUFAn-3 level of a diet rich in vegetable protein and oi
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