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This study aimed to prepare and characterize Nile tilapia (Oreochromis niloticus) waste meal. The experimental design consisted of three treatments (carcass meal, mechanically separated meat meal - MSM, and head meal) and five replications of each treatment. Yield, microbiological quality, pH, water activity, proximate composition, energy value, mineral composition, fatty acid profile, amino acid composition, color, and particle size fractions and the geometric mean particle diameter (GMD) analyses were performed. Data were subjected to ANOVA, and means were compared by Tukey's test at P < 0.05. Carcass, mechanically separated meat, and head meals had a protein content of 56.45%, 78.60%, and 50.33%, respectively, a lipid content of 7.16%, 13.15%, and 4.58%, respectively, and an ash content of 32.61%, 4.26%, and 38.41%, respectively. The mean yield of fish waste meals was 13%. Oleic, palmitic, and linoleic acids were the major fatty acids in the three fish waste meals, and glutamic acid, leucine, lysine, and glycine were the major amino acids. Color analysis showed that lightness (L*) ranged from 55.32 to 77.19, redness (a*) from 4.44 to 4.88, and yellowness (b*) from 4.13 to 9.51. The GMD ranged from 0.37 to 0.99 mm. The results indicate that Nile tilapia waste meals have high nutritional value and adequate pH, water activity, and microbiological quality for use in human nutrition. [ABSTRACT FROM AUTHOR]

Copyright of Arquivos de Ciências Veterinárias e Zoologia da Unipar is the property of Associacao Paranaense de Ensino e Cultura 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 study aimed to determine the fatty acid profile, omegas and lipid quality indeces in commercial cuts of pirarucu (Arapaima gigas) of the slaughter class 11.1 to 14.0 kg. Sample collections were carried out in two fish processing industries located in Rondônia state, Brazil. The experimental design was completely randomized, with processing performed in triplicate. Data were submitted to ANOVA to assess differences between commercial cuts in chemical compositions. If ANOVA appeared statistically significant (α=0.05), the averages were compared by Tukey's test. In the composition of fatty acids, there was a difference (p <0.05) between cuts. Commercial cuts that expressed the highest percentages of SFAs tail fillet 51.2%, of MUFAs fillet mignon 39.8% and of PUFAs deboned cut 20.7%. The indeces prescribed for lipid quality, ΣPUFAs/ΣSFAs, ΣPUFAs (n-6/Σn-3), AI, TI and HH, indicate that commercial cuts have lipid quality. Deboned is the cut with the highest PUFA fatty acid content, with the highest values of Omega 3, 6, 7 and n-9 being also expressed. Nutritional information is important for the processes of conservation and processing, development of new products on the market, as well as guiding the form of preparation, thus providing commercial security for different market niches. [ABSTRACT FROM AUTHOR]

This study aimed to compare the resistance of the Oryctolagus cuniculus L. (rabbit) and Oreochromis niloticus L. (Nile tilapia) skins, as well as to observe the design of the flower of these skins and the morphology of the dermis. Tilapia and rabbit skins were placed inside the same equipment (tannery machine) for the chromium salt tanning process. The flower design of the fish leather distinguishes it from the rabbit leather, the latter being constituted by the opening of the hair follicles and pores, while the fish leather is constituted by the presence of protective lamellae and insertion of the scales. The dermis of rabbit skin consists of thick bundles of collagen fibers arranged in all directions, which differs from the morphology observed in the dermis of fish skin. However, in the Nile tilapia skin dermis, overlapping and parallel layers of longitudinal collagen fiber bundles are observed, these layers are interspersed with fiber bundles crossing the sking surface (transversely), tying the fibers together and providing greater strength, which can be proven by the strength test. The fish leathers, despite having less thickness (1.0 mm), demonstrated significantly greater tensile strength (13.52 ± 1.86 N mm-2) and tear strength (53.85 ± 6.66 N mm-2) than rabbit leathers, that is, (8.98 ± 2.67 N mm-2) and (24.25 ± 4.34 N mm-2). However, rabbit leather demonstrated higher elasticity (109.97 ± 13.52%) compared to Nile tilapia leather (78.97 ± 8.40%). It can be concluded that although the rabbit leather is thicker due to the histological architecture of the dermis (thick bundles of collagen fibers arranged in all directions with no pattern of organization of collagen fibers), it shows less resistance than Nile tilapia leather, which demonstrates an organization of overlapping and parallel layers and intercalating collagen fiber bundles transversally to the surface, functioning as tendons for the swimming process. It is recommended to use a piece of fabric (lining) together with the fleshy side of the rabbit leather, to increase resistance when used in clothing and footwear, as these products require greater tensile strength. Thus, it minimizes this restriction for the use of rabbit leather in the aforementioned purposes. [ABSTRACT FROM AUTHOR]

Copyright of Acta Veterinaria Brasilica is the property of Acta Veterinaria Brasilica 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.)

Background: Gastropexy is used to correct gastric dilatation volvulus, a disease that usually affects large and giant dogs and leads to death in 23.4 - 43% of patients. This study aimed to evaluate the biomechanical traction of 2 gastropexy techniques, incisional gastropexy and scarified gastropexy, in 10 dog cadavers. Incisional gastropexy comprises a single incision in the abdominal wall and another incision in the stomach wall in the pyloric region followed by simple continuous sutures. The scarification technique creates scarification along the stomach borders of the pexy. Thereby, knowing that both techniques are successful, the biomechanical traction of each technique was compared. Materials, Methods & Results: A total of 10 animals without defined breed weighing from 6.4 - 43.0 kg were allocated into 2 equal groups (GE [scarified gastropexy] and GI [incisional gastropexy]). Incisional gastropexy was performed with a simple continuous suture pattern in the GI group and scarified gastropexy with an interrupted simple suture pattern was performed in the GE group. Absorbable 2-0 monofilament yarn (polygllecaprone 25) was used for sutures in both groups. Rectangular segments of the gastric antrum were collected from the right abdominal wall and from the bottom of the stomach at the left abdominal wall, which were subjected to a traction test. The scarification technique was easier, faster, and used less surgical sutures than the incisional technique. Both techniques were effective regardless of the site applied, with no significant differences. There was a difference in stretching depending on location. Discussion: The pathogenesis of gastric dilatation volvulus (GDV) is unknown. However, gas accumulation inside the gastric chamber may lead to organ dilation and consequently cause torsion of the cardia region and pyloric antrum, resulting in strangulation of blood vessels and nerves. This torsion could cause stomach ischemia followed by organ necrosis if early emergency care is not provided. In addition, vessel strangulation my lead to a systemic syndrome resulting in shock. The disease presents acute and non-specific clinical signs such as weight loss, vomiting, and abdominal intumescence. Patients with risk factors such as reduced gastric motility, delayed stomach replenishment, lower weight, advanced age, or presence of a foreign body may present with poor prognosis. Once GDV becomes an emergency, surgical correction with the most efficient surgical techniques and procedures is necessary to guarantee patient survival. Based on the results obtained, both the scarified and incisional gastropexy techniques are more efficient than other techniques. In addition, the scarified technique with interrupted simple stitches stood out when compared to the incisional technique with a continuous simple suture pattern as it was faster and used less suture thread. The incisional technique, on the other hand, provides good juxtaposition of the edges of the wounds, avoiding the exposure of muscle tissue, as well as adhesions from other organs. The knowledge of those factors promotes positive effects on the effectiveness of an emergency surgical approach for patients with GDV, since it allows less surgical time, as well as less anesthetic time. Based on the results obtained during the biomechanical traction tests of the study, it was concluded that both scarified gastropexy with interrupted single stitches and incisional gastropexy with a continuous single stitch may be efficient. The scarified technique stood out when compared to the incisional technique as it required less time and used less sutures. [ABSTRACT FROM AUTHOR]

Copyright of Acta Veterinaria Brasilica is the property of Acta Veterinaria Brasilica 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.)

Pates were prepared from tilapia shavings and from smoked tilapia flour. Assay comprised three treatments and five replications: pate with tilapia shavings (T 1); pate with shavings and flour from smoked carcass (T 2) and pate with smoked shavings and flour (T 3). Treatments were evaluated for microbiological characteristics, nutritional composition and sensorial aspects. Sensorial aspects showed that the product was accepted by consumers and indicated that flour inclusion did not interfere in the pate's sensorial factors. The inclusion of smoked carcass flour in pates with tilapia shavings increased protein rates and decreased carbohydrate rates. The inclusion of flour in pates reduced calorie rates in the product. The inclusion of smoked carcass flour in pates with fillet shavings of tilapia proved to be the best due to high protein rates and lower carbohydrate rates. Microbiological analyses showed products were good for human intake. [ABSTRACT FROM AUTHOR]

Copyright of Acta Scientiarum: Animal Sciences is the property of Universidade Estadual de Maringa 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 objective of this research was to elaborate and characterize mortadella using fillet residues ('V'-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one with 100% tilapia fillet trimmings, another containing 100% chicken meat and the third with 100% pork meat. Mortadellae were characterized in terms of microbiology, chemical composition, calcium, collagen, pH, Aw, colour, texture and formulation cost. Mortadella was within the recommended microbiological standards. Tilapia mortadella had higher levels of moisture, ash, calcium and collagen, higher pH and lower water activity when compared to other species. The tilapia mortadella had lower brightness, higher chroma a * and intermediate chroma b *, compared with the others. The texture of tilapia mortadella was better in terms of hardness, gumminess and chewability, the values of which were lower. The chicken mortadella had a higher acceptance rate; however, that of tilapia was also high, while all evaluated attributes of pork received the worst grades. Nile tilapia mortadella is a technological innovation that can be introduced into the food sector with good nutritional value and a good acceptance index. [ABSTRACT FROM AUTHOR]

This study aimed to compare the resistance of the Oryctolagus cuniculus L. (rabbit) and Oreochromis niloticus L. (Nile tilapia) skins, as well as to observe the design of the flower of these skins and the morphology of the dermis. Tilapia and rabbit skins were placed inside the same equipment (tannery machine) for the chromium salt tanning process. The flower design of the fish leather distinguishes it from the rabbit leather, the latter being constituted by the opening of the hair follicles and pores, while the fish leather is constituted by the presence of protective lamellae and insertion of the scales. The dermis of rabbit skin consists of thick bundles of collagen fibers arranged in all directions, which differs from the morphology observed in the dermis of fish skin. However, in the Nile tilapia skin dermis, overlapping and parallel layers of longitudinal collagen fiber bundles are observed, these layers are interspersed with fiber bundles crossing the sking surface (transversely), tying the fibers together and providing greater strength, which can be proven by the strength test. The fish leathers, despite having less thickness (1.0 mm), demonstrated significantly greater tensile strength (13.52 ± 1.86 N mm -2 ) and tear strength (53.85 ± 6.66 N mm -2 ) than rabbit leathers, that is, (8.98 ± 2.67 N mm -2 ) and (24.25 ± 4.34 N mm -2 ). However, rabbit leather demonstrated higher elasticity (109.97 ± 13.52%) compared to Nile tilapia leather (78.97 ± 8.40%). It can be concluded that although the rabbit leather is thicker due to the histological architecture of the dermis (thick bundles of collagen fibers arranged in all directions with no pattern of organization of collagen fibers), it shows less resistance than Nile tilapia leather, which demonstrates an organization of overlapping and parallel layers and intercalating collagen fiber bundles transversally to the surface, functioning as tendons for the swimming process. It is recommended to use a piece of fabric (lining) together with the fleshy side of the rabbit leather, to increase resistance when used in clothing and footwear, as these products require greater tensile strength. Thus, it minimizes this restriction for the use of rabbit leather in the aforementioned purposes., Competing Interests: The authors declare that they have no conflicts of interest., (Copyright © 2022 Gislaine Gonçalves Oliveira et al.)