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To date it is well known that the quality of farmed trout is affected by diet composition, by feeding regime, by husbandrypractices and by rearing conditions and environment. The trout processing industry and the large-scale retail trade, in considerationof the wide variability of trout quality and characteristics, have imposed, or will soon impose, quality criteria forthe end product. Moreover, recent food scares and the malpractices of some food producers have increased public requestsfor traceability. The aim of the present study was to evaluate the main chemical quality and the biometrical characteristicsof rainbow trout produced in three different farms in Italy (two intensive farms, located one on mountain and one onplain, and an extensive farm in which fish fed only on naturally available nutrients) and to establish whether farmed troutorigins could be differentiated by these parameters. Trout farmed in the intensive mountain farm (IMF) showed the highestcrude lipid content in the fillets and the fatty acids of their fillets were characterized by the highest percentage of MUFA.Trout farmed in the intensive plain farm (IPF) were characterized by low dressing percentage, and the lipid of their filletswas rich in n-6 fatty acids. Trout stocked for the last year of their life in the extensive farm (EF) were leaner both in thecarcass and in the fillets. The analysis of flavor volatile compounds showed some differences in the bouquet design, particularlydifferences in the amounts of n-3 and n-6 derivates volatile aldehydes and alcohols. All data significantly different(Pequations generating a strong prediction model for classification of farmed trout respective to their origins.

The objective of the present study was to investigate the fatty acid absorption capabilities of brown trout (Salmo trut- ta) fed commercial extruded diets. Five commercial extruded pellets, different only in the lipid sources used for fat coat- ing, were tested on juvenile brown trout for 45 days. The trout were reared in fresh water at 14.6 ± 0.4° C and 7.7 ± 0.3 mg/l, temperature and dissolved oxygen, respectively. The tested lipid sources were fish oil, canola oil, oleine oil, swine fat and poultry fat. After the adaptation period faeces were collected by gently stripping from anaesthetized fish. Fatty acid analysis was performed on experimental diets and on collected faeces to evaluate the relative absorption capabilities of the trout digestive system with respect to each detected fatty acid. The use of the relative absorption efficiency (rAE) was opted to evaluate the intrinsic capability of each fatty acid to be absorbed. Brown trout showed a specific preferential order of absorption of the fatty acids, preferring shorter over longer chain fatty acids and prefer- ring the more unsaturated to the more saturated fatty acids. The fatty acid that showed the best relative absorbability was the C18:4n-3 (rAE = 5.14 ± 0.72), which has a fairly short carbon chain, but at the same time a high unsatura- tion level, followed by the C18:3n-3 (rAE = 3.38 ± 0.30). The fatty acid that showed the worst relative absorbability (rAE = 0.21 ± 0.02) was C24:1n-9.

Pangasius hypophthalmus is one of the fish consumed in the Italian diet. It is farmed and imported from Mekong delta region of Vietnam. Among several types of Pangasius, Tra (Pangasius hypophthalmus) is permitted for sales by the European Union. Since these fish species are often allegedly substituted with other morphologically similar fish due to commercial benefits, authentication of the products in the international markets become often necessary to prevent fraud and safety issues. In addition, this fish is imported as fillets without skin and bone, thus leaving the consumer’s at the risk of buying a substandard nutritional food. In this article we present the molecular approach we developed to identify Pangasius hypophthalmus from other closely related species based on cytochrome oxidase-I (COI) mitochondrial barcoding gene and further described the variants in the studied population genetic of this species. Fifty-one samples of Pangasius hypophthalmus fillets labelled as Pangasio were obtained from various markets around Milan and their COI mitochondrial barcoding gene was sequenced and studied in our bioinformatics pipeline. All samples were successfully amplified and Basic Local Alignment Search Tool results of the amplified region confirmed that all sequences analysed belonged to Pangasius hypophthalmus. Based on the variations in their barcoding region single nucleotide polymorphisms were identified and delineative statistics was calculated on the sequences. Although Pangasius hypophthalmus is considered as a monophyly, seven polymorphisms were identified. The neighbour-joining tree and the Median-joining network of haplotypes showed for all the identified haplotypes a unique cluster, with the exception of one sample.

Re-authorization of processed animal proteins (PAPs) in EU, derived from by-products of human food production, could increase manufacturing of proteins for feed ingredients and reduce the need of imported proteins mainly of plant origin. The PAPs production is largely done by the rendering process during which authorized animal by-products are heat treated to extract valuable protein and animal fat, ensuring sterilizing conditions of raw incoming materials. Proteins exposure to certain processing conditions induces two important chemical changes, racemization of amino acids and formation of cross-linked amino acid. These changes are associated with appreciable reduction of protein digestibility and nutritional value. The aim of this study was to verify the effect of heat treatment on amino acid racemization in processed animal proteins of poultry origin and related nutritional implications by evaluation of their in vitro digestibility. The results reported confirm the detection of racemized amino acids in processed animal proteins, especially D-aspartic acid, as realistic indicators of thermal treatments during PAP manufacturing. In our results, the severe (115°C) and prolonged heat treatment (180 minutes) revealed a D-Asp content of 28.1%. Prolongation of temperature treatment (20, 30 and 180 min, at 115°C) significantly (Pin vitro protein digestibility, which decrease from 86.0%, in no-treated sample, to 78.3% and 79.1% after 20 and 30 min, respectively, and to 76.3% after 180 min. The processing conditions applied during PAPs preparations and the racemization of proteins amino acids may reasonably be involved in the loss of protein quality.