Robertsonian translocation in a Chianine cow and in its offspring

International audienc

Use of compositional analysis to distinguish farmed and wild gilthead seabream (Sparus aurata)

Recent food scares have emphasized the need for traceability in the food chain. This is particularly true in the fish sector, where a large difference in the final price between wild and farmed fish and even between farmed fish reared in different countries exists. So for these commercial and hygienic reasons it is very important to find useful tools for the characterization of quality of fish and for the differentiation of fish from different production methods and from different countries, in accordance with EC Regulation No. 2065/2001 and Italian Ministry of Agriculture Decree No. 27.03.02, that allow retail trade of fishery and aquaculture products only against the indication of the official commercial name, the method of production and the geographical origin of fish (Moretti et al., 2003)

The relative absorption of fatty acids in brown trout (Salmo trutta) fed a commercial extruded pellet coated with different lipid sources

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