Meat quality of Kuruma prawn (Marsupenaeus japonicus): preliminary evaluation

Among the peneids, Marsupenaeus japonicus, a cold-temperate species, carnivorous, is the mostly cultured prawn in Italy and in the Mediterranean Sea basin, thanks to the good adaptability to the temperature and salinity variations, to the good resistance to the manipulations (better resistance out of water), to its appreciate nourishing qualities and to the good growth rate (Lumare, 1998).Whereas the literature on cultured fish fillet is rich (Gjedrem, 1997; Lanari et al., 1999; Parisi et al., 2003), few are the information about the shrimp meat quality traits.Therefore, the present work aimed at typifying the variations of the meat quality characteristics in shrimps from semi-intensive (supplemented with an artificial diet) or extensive rearing systems

Effect of type of suckling and polyunsaturated fatty acid use on lamb production. 1. Productive performances and quanti-qualitative characteristics of the carcass

The aim of the study was to estimate the influence of artificial rearing and of the addition of polyunsaturated fatty acids(PUFA) to an acidified milk replacer on the productive performances and on the quanti-qualitative characteristics of thecarcass. Fifty one twin-born Gentile di Puglia lambs were subdivided into three homogenous groups (9 females and 8males) assigned the following feeding treatments: maternal milk (MM); acidified milk replacer (MR); acidified milk replacer+ 10 ml/l of a mixture of linseed and fish oil rich in PUFA (MR+PUFA).Milk consumptions and live weights were recorded weekly. Seven males from each group were slaughtered at 45 days ofage and the net warm dressing percentage, the composition of the carcass and the colorimetric characteristics of theLongissimus lumborum muscle were estimated. Artificial rearing improved the daily weight gain (0.182-0.172 vs 0.128Kg; PThe addition of omega-3 fatty acids to the diet did not influence the weight gain, the feed conversion index, the net warmdressing percentage and the incidence of the different meat cuts of the half carcass. However, it significantly increasedthe half carcass length (37.86 vs 35.0 cm; Pto the MR group reduced the proportion of lean (63.21 vs 53.98 %; PP<0.01) in the lumbar region