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Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University 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.)

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.

Copyright of Activités is the property of ARPACT 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.)

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.

Copyright of Romanian Review of Private Law / Revista Română de Drept Privat is the property of Universul Juridic Publishing House 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.)

Copyright of Recherches Feministes is the property of Groupe de Recherche et d'Echange Multidisciplinaires Feministes 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.)