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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.

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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.