Resting time before slaughter restores homeostasis, increases rigor mortis time and fillet quality of surubim Pseudoplatystoma spp

Moisture content in diets in the co-feeding phase of Pseudoplatystoma sp. influences performance and digestive process

Live food in the initial life stages of neotropical fish is essential for their development and health; however, it can significantly increase production costs. This study uses complete diets with varying moisture contents (47%, 35%, 24%, and 8%) as a cost-effective alternative in the co-feeding phase of surubim larvae, assessing their influence on development, digestive enzymes, and liver metabolism. In a completely randomized design, 3200 three-day-old Pseudoplatystoma sp. larvae (0.001 g) were distributed evenly among 16 aquariums (20 L), with 200 individuals per aquarium. For the first five days, all larvae were fed Artemia exclusively, after which they were fed experimental diets with varying levels of humidity (47%, 35%, 24%, and 8%) six times a day across four treatments and four replicates. The 21-day feeding trial demonstrated that larvae fed with 24% and 8% moisture diets exhibited increased (p < 0.05) weight gain, final length, and protein efficiency rate. The remaining growth parameters (i.e., specific growth rate and condition factor) did not show significant differences (p > 0.05) among the dietary treatments. Enzymatic analysis revealed that the 47% moisture diet enhanced the amylase and alkaline phosphatase activities, whereas the 24% and 35% moisture diets elevated the lipase and protease activities. The 47% moisture diet also resulted in increased alanine aminotransferase, aspartate aminotransferase, and albumin levels, along with visible hepatic histopathologies in samples, such as visible lipid vacuoles, displacement of the nucleus of the hepatocyte, and increased sinusoid spaces. No significant liver changes were observed in fish fed with other diets. Principal component analysis showed that diets with 8-24% moisture content were the most beneficial during the co-feeding phase of surubim larviculture.

Respiratory and muscular effort during pre-slaughter stress affect Nile tilapia fillet quality

Nile Tilapia (Oreochromis niloticus) management procedures are directly linked to the final quality of the product. The aim of this study was to evaluate the effect of pre-slaughter density and different stunning methods on biochemical, respiratory and muscle injury parameters associated with quality and sensory characteristics of Nile tilapia fillets. Fish with an average weight of 762±105 g were used, first collected called the control group. The experiment was conducted in a 2 × 2 factorial scheme, with two densities (50 and 300 kg of live weight m-3) and two stunning methods thus totaling four treatments, with 15 repetitions per treatment totaling 75 fish sampled. Blood gas analysis, evaluation of biochemical parameters, analysis of meat quality and sensory analysis were carried out. For blood gas, biochemical and enzymatic parameters, the highest values were obtained for the density of 300 kg m-3 and asphyxia method: partial pressures of CO2; glucose and lactate, the highest values presented were 268.98 and 11.33 mg dL-1 respectively. As well as enzymatic activities, Creatinine kinase (CPK); Creatinine kinase isoenzyme (CKMB) showed higher values (768.93 and 1078.98 mg dL-1 respectively) in the higher density and asphyxia method. Conversely, when evaluating the quality parameters, the highest values were observed for lower density and thermonarcosis. High depuration density (300 kg m-3), combined with the asphyxiation stunning method, promotes changes in respiratory dynamics and provides greater stress, less firm fillet texture and greater weight loss due to cooking, as well as changes in creatine kinase (CK) and its CK-MB isoenzyme, demonstrating greater muscle damage. On the other hand, the density of 50 kg m-3 during pre-slaughter, combined with the method of stunning by thermonarcosis, provide a longer period of permanence in pre rigor mortis, which will result in fillets with a better sensory profile.

A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation

Physico-chemical properties of fish flesh are reliable predictors of fillet quality and nutritional value. In our study, the age-related variations of the chemical composition, pH, water activity (aw), water holding capacity (WHC), color and texture analysis, protein thermal stability, myofibrillar fragmentation index (MFI), glycogen content, protein oxidation and protein profiles were investigated in Oncorhynchus mykiss (rainbow trout) fillet. The results revealed that protein denaturation temperatures (Tmax1 and Tmax2) decreased by 2 % and 11.6 % depending on fish age. Tmax1 and Tmax2 values in the same groups were raised 71 % at 11 months' fish and this increase was 58 % at 23 months' fish. An age-related reduction by 66.6 % and 31.25 % was noticed for protein oxidation markers sulfhydryl groups and disulfide bonds. MFI value increased by 86.6 % connected with age. The characteristics of fish meat quality are complex and are influenced by various factors that affect the degree of freshness of the product and its acceptance in the market. Taking into account the different demands of the consumer, this study has shown that age at slaughter has an impact on final product quality and that the recommended age at slaughter, taking into account market weight, positively affects meat quality.