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  • 1
    Electronic Resource
    Electronic Resource
    Slaughtering method and dietary α-tocopheryl acetate supplementation affect rigor mortis and fillet shelf-life of turbot Scophthalmus maximus L. (2002)
    Oxford, UK : Blackwell Science Ltd
    Aquaculture research 33 (2002), S. 0 
    Details
    ISSN: 1365-2109
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The effects of dietary α-tocopheryl acetate supplementation and different slaughtering methods were investigated on the flesh quality of farmed market-size turbot Scophthalmus maximus (L). Turbot were divided into three groups and fed commercial diets, supplemented with different levels of α-tocopheryl acetate at the following dietary inclusion levels: 72 (100), 547 (500), 969 (1000) (mg of α-tocopheryl acetate kg−1 diet, analytical values with diet codes in brackets). After 5 months, fish (mean weight 1056 ± 19.7 g) from each dietary treatment were sampled, applying three different slaughtering methods: (A) bleeding in ice water; (B) thermal shock, no bleeding; (C) percussion followed by bleeding in ice water. The time course of rigor mortis was evaluated, using pH, rigor index and mechanical compression tests. The results showed that the three parameters corresponded very well. Percussive stunning resulted in higher initial post-mortem pH (P 〈 0.01) and a significantly delayed onset of rigor mortis (P 〈 0.05). Diet significantly affected shelf-life, with fillets from fish fed diets 500 and 1000 having lower TBARS (thiobarbituric acid reactive substances) numbers from day 2 (P 〈 0.001) and less colour deterioration from day 7 of storage on ice onwards (P 〈 0.05). These results suggest that an increase in dietary α-tocopheryl acetate before slaughter as well as careful selection of the slaughtering method may greatly enhance the flesh quality of market-size turbot.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2109.2002.00707.x
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  • 2
    Electronic Resource
    Electronic Resource
    Fillet shelf-life of Atlantic halibut Hippoglossus hippoglossus L. fed elevated levels of α-tocopheryl acetate (2002)
    Oxford, UK : Blackwell Science Ltd
    Aquaculture research 33 (2002), S. 0 
    Details
    ISSN: 1365-2109
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Fish fillet quality may be influenced by the antioxidant level in preslaughter diet. Thus, the effects of dietary α-tocopheryl acetate supplementation and feeding time on the flesh quality of farmed Atlantic halibut Hippoglossus hippoglossus L. were investigated. Halibut of mean initial weight of 312 ±  12.3 g were divided into two groups and fed commercial diets, supplemented with different levels of α-tocopheryl acetate at the dietary inclusion levels of 189 and 613 mg kg−1 diet. Fish were sampled after 6,9,12 and 24 weeks. Over the experimental period, they reached a final mean weight of 1320 ± 108.4 g. Tissue α-tocopherol of fillet and liver was significantly affected by the levels of α-tocopheryl acetate given with the diets (P 〈 0.001). In storage on ice, fillets of fish fed the diets high in α-tocopheryl acetate exhibited significantly lower (P 〈 0.001) levels of lipid oxidation. The colour of fillets in all groups deteriorated slightly, but diet did not affect this process. Halibut fed the supplemented diets for longer periods were better protected against lipid oxidation (P 〈 0.001) and colour deterioration (P 〈 0.01) than those fed for shorter periods. However, after 9 days of storage, lipid oxidation levels were still extremely low [〈 0.6 µg malondialdehyde (MDA) g−1 fillet], even in fillets of fish fed the low α-tocopheryl acetate diet for a short period preslaughter. Different slaughtering methods tested at the end of the trial showed that percussive stunning can delay the onset of rigor mortis by 8–12 h compared with bleeding of the fish. These results suggest that halibut fillets have enhanced shelf-life stability even at low doses of dietary α-tocopheryl acetate, and that other factors in the antioxidant defence mechanisms of the species might play a major role in the prevention of lipid oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2109.2002.00770.x
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  • 3
    Electronic Resource
    Electronic Resource
    Calcium carbonate deposits reduce predation pressure on Gammarus fossarum from salamander larvae (2000)
    Oxford, UK : Blackwell Science Ltd
    Freshwater biology 43 (2000), S. 0 
    Details
    ISSN: 1365-2427
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: 〈list style="custom"〉1We studied the lime deposits on Gammarus fossarum from a tufa brook in Southern Germany. Between 20 and 75% of the gammarids collected carried calcium carbonate deposits at the dorsal part of the pleon segments. Average weight of deposits ranged between 0.6 mg on small and 1.7 mg on large specimens and constituted 60–20% of specimens' dry weights.2Predator-prey experiments with salamander larvae and gammarids showed that significantly fewer prey with deposits were eaten than without deposits and that the differences in predation risks between prey with vs. prey without deposits were greatest in small and medium sized specimens.3Lime deposits changed the feel or taste and the activity patterns of gammarids. Gammarids with deposits were rejected significantly more often by the predators than gammarids without deposits. Medium sized specimens with deposits, which suffered a great predation risk, were significantly less active than specimens of the same size category without deposits.4Lime deposits did not increase conspicousness or decrease escape ability of prey. Prey with deposits were attacked by predators with the same frequency and captured with the same success as prey without deposits.5Lime deposits may afford effective protection from salamander predation in some natural habitats. Predation impact on gammarids by salamander larvae may be low, however, because larval density was very low in most places (〈 1 m-2) and because larvae are only present for a limited time until they start metamorphosis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2427.2000.00527.x
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  • 4
    Electronic Resource
    Electronic Resource
    Distribution of α-tocopherol in fillets of turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus), following dietary α-tocopheryl acetate supplementation (2004)
    Oxford, UK : Blackwell Science Ltd
    Aquaculture nutrition 10 (2004), S. 0 
    Details
    ISSN: 1365-2095
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The present study investigated the distribution of α-tocopherol (vitamin E) in fillets of turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus). Turbot and Atlantic halibut were fed commercial diets, supplemented with different levels of α-tocopheryl acetate at the dietary target levels of 100, 500 and 1000 mg α-tocopheryl acetate kg−1 diet. The actual levels were 72, 547 and 969 for turbot, while halibut received 189, 613 and 875 mg α-tocopheryl acetate kg−1 diet. Turbot were fed the diets for 24 weeks, while Atlantic halibut were fed for 20 weeks prior to slaughter. At the end of the feeding periods fish had reached a final weight of around 1 kg. Fish were slaughtered and filleted. From the four fillets obtained per fish, 22 samples were taken from designated areas and analysed for their α-tocopherol content. The average concentrations of α-tocopherol incorporated in turbot and Atlantic halibut increased with increasing levels of α-tocopheryl acetate in the diet. Atlantic halibut had significantly (P 〈 0.05) more α-tocopherol in positions 2/II and 1/I than in position 9/IX. Turbot had significantly (P 〈 0.05) more α-tocopherol in position 2/II than in positions 1/I, 4/IV and 11/XI. By mapping α-tocopherol concentrations in fish fillets, a high degree of quality prediction may be established. Moreover, this study may help scientists in their choice of sampling position, when investigating if α-tocopheryl acetate supplementation resulted in successful α-tocopherol incorporation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2095.2003.00280.x
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  • 5
    Electronic Resource
    Electronic Resource
    The effect of dietary vitamin E and C level on market-size turbot (Scophthalmus maximus) fillet quality (2003)
    Oxford, UK : Blackwell Science Ltd
    Aquaculture nutrition 9 (2003), S. 0 
    Details
    ISSN: 1365-2095
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Fish fillet quality has been shown to be influenced by the level of antioxidants in preslaughter diet. Thus, an experiment was conducted to study the effect of different levels of vitamin E and C on the fillet quality of market-size reared turbot (Scophthalmus maximus). Turbot of a mean initial weight of 347 ± 20 g were divided into four groups and fed commercial turbot diets (60% protein, 12% fat), supplemented with α-tocopheryl acetate (mg kg−1) and ascorbyl-2 monophosphate (mg kg−1) at the following dietary levels: 500/100, 1000/100, 100/1000, 100/100 respectively. Over a dietary supplementation period of 15 weeks, fish were fed to satiation and reached a final mean weight of 916 ± 29 g. α-Tocopherol levels increased significantly (P 〈 0.001) in tissue (i.e. muscle, liver, heart and kidney) of fish fed diets containing elevated levels of α-tocopheryl acetate. In ice storage, fillets of these fish exhibited significantly lower (P 〈 0.001) levels of lipid oxidation, and showed significantly less (P 〈 0.001) colour deterioration (higher hue angle and lower chroma). Elevated dietary α-tocopheryl acetate levels had a negative effect (P ≤ 0.001) on the concentration of ascorbic acid in muscle tissue. An increase in dietary vitamin C did not have any detectable effect on fillet quality. Prolonged feeding times had a negative effect on lipid oxidation (P 〈 0.001) and colour deterioration (P 〈 0.01). These results suggest that increased dietary α-tocopheryl acetate could prevent colour deterioration and lipid oxidation of turbot fillets in retail storage on ice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2095.2003.00230.x
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