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BACKGROUND: Consumer interest in safeguarding animal welfare and increased demand for fresh aquatic products support the need to understand the effects of stunning methods used in aquaculture on the biochemical process affecting fish fillet quality. The present paper aimed at comparing electrical stunning (ES) and cold shock (ICE) in Salmo carpio, an Italian endemic under‐investigated species. Rigor mortis evolution, fillet adenosine 5′‐triphosphate (ATP), shape, colour, pH and water holding capacity were assessed by integrating chemical and image analyses. RESULTS: Seventy‐two fish (24 fish per treatment) were stunned by ES, ICE or anaesthesia (AN, used as control), then percussively slaughtered. ES and ICE hastened rigor mortis onset and resolution (21 and 28 h post mortem) compared to AN. This was confirmed by the faster ATP degradation in ES and ICE. Fillet shape features varied during rigor mortis, according to the stunning method, with the perimeter showing irreversible variation in ES and ICE groups. Initial circularity was recovered only in AN, while ICE and ES fillets showed significantly different values, between 0 and 192 h. CONCLUSION: ES is a promising stunning technique for S. carpio, but parameters should be optimized, because of the adverse effect on muscle activity which caused a fast pH drop, and the presence of blood spots in the fillets. Further studies are needed to understand whether fillet shape changes can interfere with filleting or fillet processing and consumer appreciation. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

To date, there is no description in literature of osteosarcoma of the jaw in fish, which is a rare occurrence also among mammalian osteosarcomas including humans (Chaudhary & Chaudhary, 2012; Selmic et al., 2014). Keywords: immunohistochemistry; metastases; osteocalcin; osteosarcoma; trout EN immunohistochemistry metastases osteocalcin osteosarcoma trout 483 485 3 03/11/21 20210401 NES 210401 Bone and cartilage neoplasia is uncommon in fish (Groff, 2004; Roberts, 2012). Immunohistochemistry, metastases, osteocalcin, osteosarcoma, trout. [Extracted from the article]

Developing fish farming to meet the demands of food security and sustainability in the 21st century will require new farming systems and improved feeds. Diet and microbe interactions in the gut is an important variable with the potential to make a significant impact on future fish farming diets and production systems. It was monitored the gut microbiota of farmed rainbow trout using 16S rRNA profiling over 51 weeks during standard rearing conditions and feeding diet with supplementation of an essential oils (MixOil) mixture from plants (at a concentration in diet of 200 mg/kg). Gut microbiota 16S rRNA profiling indicated that the fish gut was dominated by Actinobacteria, Proteobacteria, Bacteroidetes and Firmicutes. Although the dietary supplementation with MixOil had no impact on either the composition or architecture of gut microbiota, significant changes in alpha and beta diversity and relative abundance of groups of gut bacteria were evident during growth stages on test feeds, especially upon prolonged growth on finishing feed. Fish fillet quality to guarantee palatability and safety for human consumption was also evaluated. Significant differences within the gut microbiota of juvenile and adult trout under the same rearing conditions were observed, The addition of essential oil blend affected some physicochemical characteristics of trout fillets, including their resistance to oxidative damage and their weight loss (as liquid loss and water holding capacity) during the first period of storage, that are two important parameters related to product shelf life and susceptibility to spoilage. The results highlighted the need for further studies concern dietary microbiome modulation at different life stages and its influence on animal health, growth performance and final product quality. [ABSTRACT FROM AUTHOR]

Fillets and cooking yields, water holding capacity, textural properties, colour, proximate composition, collagen and fatty acids of five strains (IT1, IT2, IT3, USA, UK) of rainbow trout, Oncorhynchus mykiss, reared in three farms (F1, F2, F3), were measured before and after cooking. Physico-chemical parameters of the strains greatly differed both in raw and cooked state. IT2 and USA recorded the highest yields. IT2 distinguished from the other strains, showing lowest values of hardness, chewiness, gumminess and springiness. It also had brighter and less pigmented flesh with low fat, mainly in the raw state. USA strain showed the most valuable traits in terms of texture and colour, and had higher fat and collagen content in flesh. The physico-chemical profile of each strain was differently modified by cooking. USA strain maintained a positive texture and colour profile after cooking and its quality was the best. [ABSTRACT FROM AUTHOR]

In this study, the production of polyhydroxyalkanoated PHA-rich microbial biomass as a novel feed additive in aquaculture was investigated at a lab-scale. Bio-based volatile fatty acids (VFAs), obtained from the acidogenic fermentation of agricultural residues in existing anaerobic digestion plants, were used as carbon and energy to cultivate the PHA-rich microbial biomass. The experimental activities were carried out using Thauera sp. Sel9 as pure strain, which was grown in a continuous stirred-tank reactor (CSTR) operated at three different hydraulic retention times (HRT). The highest productivity obtained of biomass cells was 0.69 g/L day, operating at one day HRT while the observed PHAs production yield was 0.14 gPHA/g soluble COD removed. At these conditions, the PHA concentration in the microbial cells was 41%. Although the sulfur amino acids were available at high concentrations and above the typical concentration found in fishmeal, the amino acids profile of the obtained biomass revealed a lack of histidine and threonine. A preliminary economic analysis showed that the production of a novel source of feed additive from the conversion of agro-residues could give higher benefits in terms of revenues compared to the production of biogas production through anaerobic digestion. [ABSTRACT FROM AUTHOR]