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Precision Livestock Farming (PLF) has the potential to address some of the societal concerns regarding intensive livestock production, such as those with regard to animal health and welfare. However, information on the attitudes of consumers towards PLF is scarce. An online survey with a Discrete Choice Experiment was conducted in Flanders, Belgium to determine whether type of animal health monitoring (visual assessment without PLF, PLF at group level, PLF at individual animal level), animal welfare label (4 levels) and price influence the preference for filet mignon of consumers. In total, 454 respondents participated in the survey, of which 250 purchased filet mignon themselves. The characteristics gender, frequency of buying filet mignon, attitude towards organic and attitude towards welfare labels affected the utility (or “preferences”) of the meat. The utility was highest for female respondents, for respondents who bought filet mignon less than once a month, for those who consciously bought organic meat and those with a positive attitude towards labels guaranteeing animal welfare and health. The utility of filet mignon was not affected by the type of animal health monitoring, whereas animal welfare label and price had a significant effect. Respondents were willing to pay more for filet mignon carrying a welfare label, ranging from 15.2 €/kg (Label 1) up to 18.1 €/kg (Label 3) compared to a reference price of 12 €/kg (No label). For the use of PLF for automated health monitoring, it should be further researched if consumers are neutral towards the use of PLF, or whether the technology might be relatively unknown.

Abstract The aim of this study was to evaluate the body yield and quality of fresh and post-freezing filet of male and female fish of inbred and non-inbred AquaAmérica genetic group and the hybrid between the AquaAmérica and Tilamax varieties. Forty fish (20 males and 20 females) of each genetic group were housed in four 48-m3 hapa net cages, getting 120 fish per cage. The fish were housed at 51 days of age and farmed for 269 days. Pre-slaughter weight was higher (P

Targeted muscle reinnervation after upper-extremity amputation has demonstrated improved outcomes with myoelectric prosthesis function and postoperative neuropathic pain. This technique has been established in the setting of shoulder disarticulation as well as transhumeral and transradial amputations, but a detailed technique of targeted muscle reinnervation with free tissue transfer from the volar forearm after forequarter amputation has not yet been described. Here, we describe a technique using a volar forearm filet flap to achieve simultaneously satisfactory soft tissue coverage after resection of a tumor from the chest wall and targeted muscle reinnervation of the brachial plexus.

The post-mortem rigid of farmed rainbow trout (Oncorhynchus mykiss) affects the texture of the meat and might even be risky for microorganisms, undermining the popularity of frozen filets among consumers. This study investigated the importance of different conditions (0°C, 4°C, and 25°C for 0–4 days) and physicochemical characteristics of rainbow trout filet storage on fish’s characteristics, freshness, quality, and shelf-life. Results showed that the fish easily underwent rigor mortis and resolution of rigor mortis when stored at 25°C. However, rigor mortis was more likely to occur under storage at 0°C than at 4°C [with 100 kV/m high voltage electrostatic fields (HVEF)] due to low-temperature stimulation, but resolution of rigor mortis began to appear after 24 h of storage at either temperature. The protein solubility and gel strength of fish stored at 25°C continued to decrease due to thermal denaturation, and those of fish stored at 4°C and 0°C also showed a decrease owing to rigor mortis and then an increase when rigor mortis disappeared. The K values increased rapidly at 25°C and reached 61% at 14 h. Under storage at 4°C and 0°C, the K values only slightly increased before resolution of rigor mortis. However, the K-values did not exceed 40% for 4 days post-resolution of rigor mortis. Differential Scanning Calorimetry analysis and tissue sectioning showed that protein denaturation and separation between muscle fibers persisted during storage at various temperatures, most notably at 25°C. It is important to note that storing at 0°C for 96 h did not result in any significant changes in the molecular protein composition. Moreover, the muscle tissue remained in excellent condition compared to storage at 25°C and 4°C. Additionally, there was no significant difference in the total viable count (TVC) and psychrophilic bacteria between storage at 0°C and 4°C, considered safe for food consumption. These promising findings are conveyed in a circular economy based on the food industry, particularly adequate raw materials, stable prices, measures to reduce food loss and waste, and contributing to developing efficient, diverse, and sustainable food processing systems.

Rainbow trout (Oncorhynchus mykiss) are currently consumed as live fish, primarily for catering or consumers, as an alternative to salmon in sashimi or dishes. However, Covid-19 has hampered store and restaurant operations. Therefore, developing suitable processing conditions to extend its shelf life, such as online distribution specifications while enhancing the filets’ commercial value, would raise its production value. In this study, we investigated the fish filets salted in a 5% salt solution for 2 days and then smoked at 65°C for 4 h under different storage conditions. As result, the higher rate of salt penetration and water loss in the resolved rigor mortis group was associated with tenderization of the meat compared to the rigor mortis group. Thermal-shrinkage and thermal-induced tissue destruction of the smoked fish filets during processing which affects the appearance, flavor, chewiness and overall acceptability. Nevertheless, according to the results of a consumer-type evaluation, the product characteristics of the fish filets from the resolution of rigor mortis group were consistent with those of the rigor mortis group, except for a weaker aroma. Thus, these results explain the relationship between frozen stored fish and the quality of processed products. The economic concept of regulating and distributing scheduling production between raw materials and finished products in the food industry conveys promising findings that will contribute to developing sustainable food processing systems.

In selective breeding programs for Atlantic salmon, test fish are slaughtered at an average body weight where growth rate and carcass traits as filet fat (FF), filet pigment (FP) and visceral fat index (FF) are recorded. The objective of this study was to obtain estimates of genetic correlations between growth rate (GR), and the three carcass quality traits when fish from the same 206 families (offspring of 120 sires and 206 dams from 2 year-classes) were recorded both at the same age (SA) and about the same body weight (SW). In the SW group, the largest fish were slaughtered at five different slaughter events and the remaining fish at the sixth slaughter event over 6 months. Estimates of genetic parameters for the traits were obtained from a Bayesian multivariate model for (potentially) truncated Gaussian traits through a Gibbs sampler procedure in which phantom GR values were obtained for the unslaughtered, and thus censored SW group fish at each slaughter event. The heritability estimates for the same trait in each group was similar; about 0.2 for FF, 0.15 for FP and 0.35 for VF and GR. The genetic correlation between the same traits in the two groups was high for growth rate (0.91 ± 0.05) visceral index (0.86 ± 0.05), medium for filet fat (0.45 ± 0.17) and low for filet pigment (0.13 ± 0.27). Within the two groups, the genetic correlation between growth rate and filet fat changed from positive (0.59 ± 0.14) for the SA group to negative (−0.45 ± 0.17) for the SW group, while the genetic correlation between growth rate and filet pigment changed from negative (−0.33 ± 0.22) for the SA group to positive (0.62 ± 0.16) for the SW group. The genetic correlation of growth rate with FF and FP is sensitive to whether the latter traits are measured at the same age or the same body weight. The results indicate that selection for increased growth rate is not expected to have a detrimental effect on the quality traits if increased growth potential is realized through a reduced production time.

Aquaculture contributes to global food security but sustainable aquaculture development in terms of biodiversity impacts requires the establishment of viable solutions in replacement of the fisheries-based components in aquafeeds. In the current work, pit-tagged Atlantic salmon individuals were grown, from fresh water (18 g body weight) to salt water in tanks (up to 800 g body weight), on diets with low fish meal (FM) (10%) and 1–1.25% total n-3 LC-PUFA levels balanced across the experimental diets. Dietary n-3 LC-PUFAs were supplemented by (1) fish oil (FO), (2) Schizochytrium limacinum biomass (ScB), or (3) a mix of the two (FO/ScB). Further, the fish from all treatments were mixed and redistributed in sea cages reared to slaughter (ca. 3 kg body weight) on either FO or ScB. As FO was rich in both EPA and DHA and ScB was rich in DHA and nearly devoid of EPA, the experimental diets differed significantly in DHA/EPA ratio (0.8 vs. 10.5 in average for FO and ScB, respectively). ScB treatment fish grew to significantly higher body weight in the end of the experiment (2.8 kg vs. 3.3 kg, for FO and ScB, respectively) but similar FCR, survival rate, and biometric indexes compared to the FO groups. ScB fish contained higher levels of EPA + DHA in the filet but lower in the liver, and better filet pigmentation already from the tank phase of the experiment as determined chemically, by salmonfan and a trained sensory panel, and lower prevalence of melanin spots at slaughter. The trained sensory panel found no differences in flavor or odor in the filets from the different dietary groups; however, filets in the FO group were perceived as softer and juicier compared to ScB. The pre-diets up to 800 g body weight had minor effects on fish performance. Global transcriptomics in liver and intestinal tissues revealed significant dietary effects on the expression of immune modulating, as well as ion, lipid, protein, and xenobiotic metabolism genes.

Precision Livestock Farming (PLF) has the potential to address some of the societal concerns regarding intensive livestock production, such as those with regard to animal health and welfare. However, information on the attitudes of consumers towards PLF is scarce. An online survey with a Discrete Choice Experiment was conducted in Flanders, Belgium to determine whether type of animal health monitoring (visual assessment without PLF, PLF at group level, PLF at individual animal level), animal welfare label (4 levels) and price influence the preference for filet mignon of consumers. In total, 454 respondents participated in the survey, of which 250 purchased filet mignon themselves. The characteristics gender, frequency of buying filet mignon, attitude towards organic and attitude towards welfare labels affected the utility (or "preferences") of the meat. The utility was highest for female respondents, for respondents who bought filet mignon less than once a month, for those who consciously bought organic meat and those with a positive attitude towards labels guaranteeing animal welfare and health. The utility of filet mignon was not affected by the type of animal health monitoring, whereas animal welfare label and price had a significant effect. Respondents were willing to pay more for filet mignon carrying a welfare label, ranging from 15.2 €/kg (Label 1) up to 18.1 €/kg (Label 3) compared to a reference price of 12 €/kg (No label). For the use of PLF for automated health monitoring, it should be further researched if consumers are neutral towards the use of PLF, or whether the technology might be relatively unknown. [ABSTRACT FROM AUTHOR]

Fishing is a risky activity that has been mainly studied in ergonomics in order to optimize safety on board. The current ecological situation has led us to take an interest in a new way of fishing in order, among other things, to design more environmentally friendly fishing gear. Until now, no study has focused on how fishermen use fishing gear. Based on in situ observations on board two fishing boats and on explicitating self-confrontation interviews with four sailors, this study describes the use of fishing nets at different levels of the fishing activity: macro, meso and micro. It highlights the mechanical stress suffered by fishing nets and the patterns of use mobilized by the deckhands during the unmeshing of the catch. The results help to enrich the specifications for the design of biodegradable fishing gear, to enlighten the design teams on real fishing activity, and to build an environment facilitating the transition from current fishing practices to more sustainable ones.

The aim of this study was to evaluate the effects of Latitude™ oil (transgenic canola) fed to rainbow trout, Oncorhynchus mykiss, for 52 weeks on growth performance, non-specific immune responses, histology, and filet omega-3 fatty acid content. Latitude™ oil (LO) has high lipid digestibility (93%), and contains omega-3 fatty acids eicosapentaenoic acid (EPA, C20:5n-3), docosapentaenoic acid (DPA, C22:5n-3), and docosahexaenoic acid (DHA, C22:6n-3). Three isonitrogenous (49%), isolipidic (20%) and isocaloric (24.2 MJ kg−1) diets differing by lipid source (0, 8, or 16% LO, replacing fish oil and poultry fat) were fed over an entire production cycle beginning with 19 g juvenile fish. At the end of the 52-week feeding trial, final body weight, weight gain and specific growth rate of fish fed 8% LO (LO-8) and 16% LO (LO-16) diets were significantly higher than those fed the 0% LO (LO-0) diet (P < 0.05). Phagocytic respiratory burst in fish fed the LO-16 diet was significantly higher than those fish fed the other 2 diets (P < 0.05). There were no differences in superoxide dismutase, catalase and lysozyme. Histological examination of the distal intestine indicated reduced inflammation in fish fed the LO-8 diet but not the LO-0 and LO-16 diets. Filet DHA content of fish fed the LO-8 and LO-16 diets were similar to those of fish fed the LO-0 diet. As these diets had lower DHA content, this suggests dietary EPA and DPA from LO was converted to DHA and deposited in the filet. This is supported by increased expression of genes involved in fatty acid elongation, desaturation and beta oxidation in both liver and muscle of fish fed LO (P < 0.05). Total EPA+DHA content of the edible filet ranged between 1,079–1,241 mg 100 g−1 across treatments, each providing the recommended daily intake for human consumption (500–1,000 mg day−1). Overall, this study demonstrated that LO fed over an entire production period is a highly digestible lipid source suitable and sustainable for meeting the fatty acid requirements of rainbow trout, as well as consumer expectations for filet omega-3 fatty acid content.

Forequarter amputation is a rarely indicated operation that has the potential for delayed wound healing, chronic pain, and dysfunction. Reconstruction in cases of skin and soft tissue loss may be particularly challenging. Here we present a 79-year-old female with recurrent, previously radiated left shoulder chondrosarcoma who underwent forequarter amputation with a 'spare parts' filet of forearm flap and targeted muscle reinnervation to the flap. The patient healed without complication and achieved reinnervation with minimal pain., Competing Interests: Conflicts of Interest and Source of Funding: The authors report no conflicts of interest and no source of funding., (Copyright © 2023 Wolters Kluwer Health, Inc. All rights reserved.)

Analysis of the history of the Risorgimento in the school curricula from 1923 to 2004. The changing space and the different definitions used testify to the different role that the narration of the national history had in the different political and cultural seasons.

Laser welding of lap-filet joints SUS301L austenitic stainless steel plates were carried out with filler wire. Results showed that the weld zone was composed of columnar austenite and a small amount of δ-ferrite. The effect of feed direction, wire distance (H), laser incident position (L) and laser incident angle on the wire melting mechanism, weld pool geometry, metal transfer modes and heat distribution were studied with the assistance of the high speed camera recording the welding process. Better weld quality was obtained under the circumstances of leading direction, wire distance 0.5 mm, laser incident position 0.5 mm, and laser incident angle 0̊. The fracture was always located in the weld where the thickness of it was the smallest. There was a linear relationship between the weld width and the smallest weld thickness. The maximum tensile-shear force was 24.46 kN. The fracture mode was ductile fracture with fracture surface dimples.

Copyright of Avian Conservation & Ecology is the property of Resilience Alliance and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to prepare physically stable nanoemulsions containing three different essential oils (Rosemary, Cuminum, and Zataria Multiflora Boiss) by using two different nanoemulsification methods. Then microbial growth rate, antioxidant, and oxidant content of fresh fish fillet were assessed at 4°C and 10°C temperatures. Essential oils (EOs) were purified from Rosmarinus officinalis L., Zataria multiflora Boiss, and Cuminum cyminum L. and emulsified by two different methods: Ultrasonic Homogenization (USH) and Emulsion Phase Inversion (EPI). Samples of Acipenser stellatus (weight of 10 ± 1 g) were immersed in Nanoemulsified essential oils. Then antibacterial and antioxidant potential of these essential oils was analyzed by culturing in a tube and measuring PV and TBA, respectively, during 1, 3, 7, and 14 days after treatment. Cuminum cyminum L., at 4°C in the USH method reduced the growth of bacteria in the fish sample on all studied bacteria at 5% concentration compared to 3%. Also the results of Cuminum cyminum L. EO made by both methods used to emulsify the oil were better than the other two extracts. As well these results were observed for PV and TBA contents. This study showed that nanoemulsified Cuminum cyminum L. prepared by the USH method has good antioxidant potential and antibacterial effect among other essential oils and it can be used to produce novel natural antioxidants as well as flavoring agents that can be applied in different food products.

Using a circular economy concept, the present study investigated the use of crude glycerol, a primary by-product of biodiesel production, as a low-priced nutrient source for heterotrophic cultivation of the fungus-like protist Schizochytrium limacinum SR21 strain. The whole biomass of this oleaginous microorganism, rich in docosahexaenoic acid (DHA) and high-quality proteins, was then paired with a vegetable oil (VO) source and used to replace fish oil (FO) in European sea bass (Dicentrarchus labrax) feeds. Four nutritionally balanced diets were formulated: diet FO (a FO-based diet), diet VO + 0 (a VO-based diet without S. limacinum), and diets VO + 5 and VO + 10 that were VO-based feeds supplemented with 5 and 10% of S. limacinum, respectively. After a 3-month feeding trial, fish of all dietary groups tripled their initial weight, but growth and feeding efficiencies of D. labrax were not significantly different among treatments. Although the formulated diets were balanced for polyunsaturated fatty acids (PUFAs), fish fed with feeds containing either VO or VO plus 5 and 10% of S. limacinum biomass had significantly higher levels of PUFAs in the flesh than fish fed the FO-based diet. Values of health-related lipid indexes, such as atherogenicity index, thrombogenicity index, and flesh lipid quality as well as n-6/n-3 and PUFAs/SFAs ratios confirmed the high nutritional value of sea bass filet, thus representing a healthy product for human consumption. Although the PUFAs/SFAs ratio showed a significantly higher value in fish fed with VO-based diets supplemented with S. limacinum than in those fed with FO diet, suggesting a better filet quality, the n-6/n-3 ratio clearly indicated that filet quality of dietary group FO was best (value of 0.55) and that of group VO + 10 second best (value of 0.98). We also evaluated the nutritional regulation of Δ6-desaturase (or fads2) gene expression in European sea bass liver. European sea bass fed the VO + 0 diet had the highest number of mRNA copies for Δ6-desaturase (or fads2), fish fed with diet VO + 10 the lowest. Our study adds to the growing body of literature concerning the use of thraustochytrid biomass as a valid alternative to marine-derived raw materials for European sea bass feeds.

The aim of this study was to evaluate the body yield and quality of fresh and post-freezing filet of male and female fish of inbred and non-inbred AquaAmérica genetic group and the hybrid between the AquaAmérica and Tilamax varieties. Forty fish (20 males and 20 females) of each genetic group were housed in four 48-m3 hapa net cages, getting 120 fish per cage. The fish were housed at 51 days of age and farmed for 269 days. Pre-slaughter weight was higher (P<0.05) in the AquaAmérica × Tilamax males (0.805±0.204 kg) than in the inbred AquaAmérica male (0.643±0.115 kg). Filet yield percentage was higher (P<0.05) in the AquaAmérica × Tilamax males (32.14±4.72%) than in the inbred AquaAmérica (28.15±2.67%) and non-inbred AquaAmérica (29.06±2.80%) males. Head and viscera yield percentages, pH, color values (L*, a* and b*), shear force, drip loss and cooking loss did not differ significantly between the genetic groups and sexes. Alterations in meat quality were observed after freezing. In conclusion, inbreeding in the AquaAmérica variety resulted in reduced slaughter weight for males; AquaAmérica × Tilamax males have a higher filet yield; and filet quality is not influenced by crossing, inbreeding, or sex, but is changed after freezing.

The present paper discusses the findings of primary research related to the development of smoked fish filet made of the barramundi into a functional food, including product tasting. The study sought to provide information for the target audience, in our case, for consumers in hypermarkets on (1) about their certain fish consumption habits, (2) their attitudes towards conscious fish consumption, (3) the reputation of the barramundi brought to the domestic market recently and the related considerations of consumers and (4) consumers’ perceptions of the latest product development, smoked barramundi enriched with substances of positive nutritional benefits (e.g. vitamin complex, pumpkin seed oil, Gingko Biloba extract, Sylibum marianum oil, etc.). On the basis of the research, it can be concluded that product development is on the right track, it fulfils all the habits, expectations and demands of the target audience for fish consumption.

Telah dilakukan penelitian rancang bangun alat impregnasi vakum beserta uji performansinya. Tujuan penelitian ini ialah untuk mendapatkan prototipe alat impregnasi vakum serta hasil pengujian pada filet ikan dalam introduksi larutan osmotik yaitu larutan garam dan larutan asap cair. Komponen utama alat adalah tangki vakum, tangki penyimpan, tangki pengaduk, sistem vakum, pompa pendorong manual, sistem pemindahan bahan dan panel kontrol. Prinsip kerja alat impregnasi vakum adalah mengkondisikan tekanan udara dalam tangki vakum menjadi lebih tinggi maupun lebih rendah dari tekanan normal atmosfer sehingga cairan dalam bahan dapat ditarik keluar dan larutan osmotik dapat dimasukkan untuk menggantikannya. Alat tersebut memiliki kekuatan vakum maksimal -76 cmHg dalam waktu rata-rata 9,15 menit dan kekuatan tekan /impregnasi maksimal 8 Bar dalam waktu 38,70 menit. Hasil uji performansi alat terhadap filet ikan menunjukkan bahwa larutan osmotik berupa larutan garam dan asap cair dapat terintroduksi ke dalam filet ikan lebih efisien dibandingkan metode perendaman.

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Objetivou-se com este trabalho avaliar o efeito do peso sobre as relações das medidas de comprimento padrão de tilápias-do-nilo (Oreochromis niloticus). Avaliaram-se as medidas: comprimento da cabeça; altura do corpo, medida à frente do 1° raio das nadadeiras peitoral, dorsal, anal e caudal; largura do corpo, medida à frente da inserção do 1º raio das nadadeiras peitoral, dorsal e anal; perímetro, medido à frente da inserção do 1° raio das nadadeiras peitoral, dorsal e anal; e menor circunferência do pedúnculo; e os rendimentos de carcaça, filé, cabeça, nadadeira, pele, vísceras e resíduos. Foram utilizados 80 tilápias, em delineamento inteiramente casualizado com quatro tratamentos (faixas de peso 250 a 300 g; 350 a 400 g; 450 a 500 g, 550 a 600 g) e 20 repetições, considerando o peixe a unidade experimental. As menores variações nas características morfométricas foram observadas na faixa de peso de 450 a 600 g em comparação à faixa de 250 a 400 g. Nas faixas de peso 250 a 300 g, 350 a 400 g, 450 a 500 g e 550 a 600 g, não houve diferenças nos rendimentos de carcaça e filé e nas porcentagens de cabeça, nadadeira, pele e resíduos. A porcentagem de vísceras na faixa de peso 550 a 600 g (10,98%) foi significativamente inferior à obtida nas faixas de 250 a 300 g (12,77%), 350 a 400 g (13,26%) e 450 a 500 g (12,69%). O peso do filé na faixa de peso 350 a 400 g (260,50 g) foi superior ao da faixa de 250 a 300 g (239,95 g). Não houve diferença no peso do filé entre as faixas de peso 450 a 500 g (284,20 g) e 550 a 600 g (292,80 g). As faixas de peso de 450 a 500 g e 550 a 600 g apresentaram valores superiores de peso do filé em comparação às de 250 a 300 g e 350 a 400 g. Considerando o peso do filé, o peso ideal de abate da tilápia é de 450 a 500 g no intervalo de peso de 250 a 600 g.The objective of this study was to evaluate the effect of weight categories on the relation of the measures of standard length; length of the head; height of the body measured at the front of the 1° ray of pectoral, dorsal, anal and tail fins; width of the body measured at the front of the insertion of 1º ray of pectoral, dorsal and anal fins; perimeter measured at the front of the insertion of the 1° ray of pectoral, dorsal and anal fins and minor circumference of the peduncle and yield of carcass, filet, head, fin, skin, viscera and residues of the Nile tilapia (Oreochromis niloticus). Eighty tilapia were used, in a completely randomized design, with four treatments (weight categories 250 the 300 g; 350 the 400 g; 450 the 500 g and 550 the 600 g) and 20 replications. Each fish was considered an experimental unit. The Nile tilapia presented minors variations in the morphometric characteristics in the weight category 450 to 600 g, when compared with the category 250 to 400 g. The weight category 250 the 300 g, 350 the 400 g, 450 the 500 g and 550 the 600 g provided the same yield of carcass, filet and percentages of head, fin, skin and residues. The percentage of viscera in the 550 the 600 g category (10.98%) was significantly lower when compared to 250 the 300 g (12.77%), 350 the 400 g (13.26%) and 450 the 500 g (12.69%). The weight of filet in the 350 the 400 g category (260.50 g) was higher than the 250 the 300 g category (239.95 g). There was no difference in the weight of fillet between the 450 the 500 g category (284.20 g) and 550 the 600 g (292.80 g). The category 450 the 500 g and 550 the 600 g presented higher values of weight of fillet when compared to 250 the 300 g and 350 the 400 g. According to the weight of fillet found, the ideal weight of slaughter of the tilapia is between 450 and 500 g in a range of 250-600 g.

En el presente artículo presentamos un avance preliminar sobre algunos aspectos de la identidad moral, ideológica y emocional de un universo de trabajadores/as de la industria de procesamiento de pescado de la ciudad puerto de Mar del Plata (provincia de Buenos Aires/Argentina). En primer lugar, interesa conocer la diversidad de juicios morales desde las cuales estos trabajadores/as describen y evalúan la conflictividad laboral en la industria pesquera. Buscamos conocer los juicios involucrados en la reflexión moral sobre la conflictividad laboral del año 2007. En un segundo momento, nos proponemos hacer observable el papel funcional de las emociones en la producción y reproducción del orden social. Retomando a Norbert Elias, entendemos que las emociones refuerzan los comportamientos socialmente aceptados, advienen como reguladoras de las relaciones sociales y reemplazan el castigo físico y a la sanción. Para lograr los objetivos planteados, se utilizaron principalmente fuentes primarias construidas a partir de una entrevista semiestructurada aplicada en terreno a 161 trabajadores y trabajadoras.

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This present study aimed to investigate the effect of training and detraining on the growth, chemical composition, white muscle fibers, and filet texture of the European sea bass (Dicentrarchus labrax L.). Fish were divided into control and training groups, which were subjected to water velocities of 0.2 and 1.0 body length per second (bl s−1), respectively, for 32 days (phase I). Half of the fish in the training group were then randomly selected and detrained at a velocity of 0.2 bl s−1 for another 32 days (detraining group), while the velocity of the remaining fish in the training group (1 bl s−1), and control group (0.2 bl s−1) remained unchanged (phase II). The results showed that the growth, body composition, and white muscle fiber densities of the control and trained fish were not significantly different in either phase. Training significantly altered the muscle fiber distribution (P < 0.05), with the training group having fewer 80–90 μm fibers than the control and detraining group at the end of the experiment (P < 0.05). The training group also had significantly higher values for white fiber muscle textural parameters (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness) in phase I (P < 0.05), and these parameters correlated significantly with pH (P < 0.05). However, these differences in texture and the pH correlation weakened when the fish were detrained in phase II. These results indicated that an increase in muscle pH after training may alter the flesh texture characteristics of sea bass. In addition, sustained swimming could induce a reversible change in the filet texture of sea bass.

Filet quality traits determine consumer satisfaction and affect profitability of the aquaculture industry. Soft flesh is a criterion for fish filet downgrades, resulting in loss of value. Filet firmness is influenced by many factors, including rate of protein turnover. A 50K transcribed gene SNP chip was used to genotype 789 rainbow trout, from two consecutive generations, produced in the USDA/NCCCWA selective breeding program. Weighted single-step GBLUP (WssGBLUP) was used to perform genome-wide association (GWA) analyses to identify quantitative trait loci affecting filet firmness and protein content. Applying genomic sliding windows of 50 adjacent SNPs, 212 and 225 SNPs were associated with genetic variation in filet shear force and protein content, respectively. Four common SNPs in the ryanodine receptor 3 gene (RYR3) affected the aforementioned filet traits; this association suggests common mechanisms underlying filet shear force and protein content. Genes harboring SNPs were mostly involved in calcium homeostasis, proteolytic activities, transcriptional regulation, chromatin remodeling, and apoptotic processes. RYR3 harbored the highest number of SNPs (n = 32) affecting genetic variation in shear force (2.29%) and protein content (4.97%). Additionally, based on single-marker analysis, a SNP in RYR3 ranked at the top of all SNPs associated with variation in shear force. Our data suggest a role for RYR3 in muscle firmness that may be considered for genomic- and marker-assisted selection in breeding programs of rainbow trout.

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Penelitian ini dilakukan untuk mendapatkan data laju penurunan mutu filet ikan nila (Oreochromis niloticus) yang dikemas vakum dengan HDPE. Hasil analisis digunakan untuk menentukan indikator yang paling tepat untuk persamaan prediksi umur simpan menggunakan persamaan regresi. Dalam percobaan yang dilakukan filet ikan nila yang dikemas vakum dengan HDPE disimpan pada suhu 0, 10, 20, dan 30 oC. Parameter yang dianalisis adalah TVB-N, pH, TBA, Organoleptik (hedonik), dan TPC (aerob dan anaerob). Data yang dihasilkan menunjukkan bahwa suhu dan lama penyimpanan berpengaruh nyata terhadap laju penurunan mutu filet ikan nila (P

This study proposes a method to automatically generate numerical control (NC) programs from 3D computer-aided design (CAD) models in STL (Standard Triangulated Language) format. In STL format CAD of models, the three-dimensional shape is represented as a collection of triangular meshes. This format has the advantage of eliminating the need for concern about compatibility issues with data formats of 3D CAD models. On the other hand, there is a challenge in obtaining machining features that represent the characteristics of the three-dimensional shape for extracting the machining removal region. The previous study proposed a method to extract the machining region and obtain geometrical features such as boss or pocket shapes from only a 3D CAD model in STL format. However, that method was limited to product shapes represented only by independent boss shapes or pocket shapes. Those forms could be machined only by contour line machining, also called 2.5-axis machining. For general product shapes, it is necessary to recognize chamfers or filet shapes and free-form surfaces. Furthermore, the ideal machining process should be based on not only the desired shape, but also the extracted machining features to shorten the machining time as much as possible. Therefore, this study proposes a method to extract machining features such as chamfers, filets or free-form surfaces and to calculate the tool path necessary for machining. This study also proposed a method to extract pocket or slot machining features from multiple boss shapes for efficient machining. The machining experiments were conducted to validate the effectiveness of the proposed method. The results demonstrate that the tool path automatically generated using the proposed method from a 3D CAD model in STL format can be machined without any trouble and with the accuracy needed for practical use.

Enhancing the inductance gradient of an electromagnetic railgun (EMRG) directly translates to an improvement in the force on the projectile. Fileting the rails on one side is one of the ways to improve the inductance gradient. This work focuses on the effects of filet arc radius on different parameters of inductance gradient, current density distribution, magnetic flux density, barrel efficiency, breech energy, and critical velocity. The performance of rails with filet arc radius of 2, 4, and 6 mm are compared with the conventional cuboid shape rail geometry. Dynamic field distributions are analyzed by simulating the designed systems in LS-DYNA. A magneto-static analysis is performed using Ansys-Maxwell to determine the magnetic flux density produced behind the armature. It is observed that there is an increase in the flux density and barrel efficiency when filet radius increases. An improvement of 3.81% is observed in the flux density and the barrel efficiency improved from 24% in conventional rails to 27% in rails with a filet radius of 6 mm. [ABSTRACT FROM AUTHOR]

The aim of the research was to determine effect of Padina sp. extract on shelf life of red nile fi llet during storage at low temperature. Red nile fi llet was soaked up into Padina sp. extract solution at various concentration of 0; 0.5%; 1%; 1.5%; and 2% for 30 minutes, then was stored in chilling room for 10 days. The observation was carried out every 2 days. The parameters observed were pH, Total Plate Count (TPC), Total Volatile Base-Nitrogen (TVB-N), and organoleptic still be tests. The results showed that the different concentration of Padina sp. extract yielded the signifi cant effect (P

In selective breeding programs for Atlantic salmon, test fish are slaughtered at an average body weight where growth rate and carcass traits as filet fat ( F ), filet pigment ( F ), filet pigment ( F P ) and visceral fat index ( F F ) are recorded. The objective of this study was to obtain estimates of genetic correlations between growth rate (GR), and the three carcass quality traits when fish from the same 206 families (offspring of 120 sires and 206 dams from 2 year-classes) were recorded both at the same age ( SA ) and about the same body weight ( SW ). In the SW group, the largest fish were slaughtered at five different slaughter events and the remaining fish at the sixth slaughter event over 6 months. Estimates of genetic parameters for the traits were obtained from a Bayesian multivariate model for (potentially) truncated Gaussian traits through a Gibbs sampler procedure in which phantom GR values were obtained for the unslaughtered, and thus censored SW group fish at each slaughter event. The heritability estimates for the same trait in each group was similar; about 0.2 for FF . The genetic correlation between the same traits in the two groups was high for growth rate (0.91 ± 0.05) visceral index (0.86 ± 0.05), medium for filet fat (0.45 ± 0.17) and low for filet pigment (0.13 ± 0.27). Within the two groups, the genetic correlation between growth rate and filet fat changed from positive (0.59 ± 0.14) for the FP and 0.35 for VF group, while the genetic correlation between growth rate and filet pigment changed from negative (-0.33 ± 0.22) for the GR . The genetic correlation between the same traits in the two groups was high for growth rate (0.91 ± 0.05) visceral index (0.86 ± 0.05), medium for filet fat (0.45 ± 0.17) and low for filet pigment (0.13 ± 0.27). Within the two groups, the genetic correlation between growth rate and filet fat changed from positive (0.59 ± 0.14) for the SA group to negative (-0.45 ± 0.17) for the SW group, while the genetic correlation between growth rate and filet pigment changed from negative (-0.33 ± 0.22) for the SA group to positive (0.62 ± 0.16) for the SW group. The genetic correlation of growth rate with FF and FP is sensitive to whether the latter traits are measured at the same age or the same body weight. The results indicate that selection for increased growth rate is not expected to have a detrimental effect on the quality traits if increased growth potential is realized through a reduced production time., Competing Interests: ÓK was employed by the company Stofnfiskur HF. The remaining authors where employed by the offical reaserach institude Nofima. Stofnfiskur pays for the supervision of ÓK at Nofima, but the remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2020 Kristjánsson, Gjerde, Ødegård and Lillehammer.)