Preliminary approach on early post mortem stress and quality indexes changes in large size bluefin tuna (Thunnus thynnus)

Bluefin tuna (Thunnus thynnus) is very appreciated on Japan and USA market for the preparation of sushi and sahimi. The market price of the fresh product can vary from 8 to 33 Euro/kg (gate farm/producers prices) according to size, shape, fat level, meat colour, consistency and freshness (absence of "hyake"), all parameters strictly connected to feeding quality and quantity, rearing and killing stress factors and refrigeration times and conditions after death. Excessive levels of stress during the slaughtering can affect meat quality, contributing to significantly decrease of tuna's price. The present trial was carried out to evaluate the possible harvesting/slaughtering stress effect on reared bluefin tuna meat quality, starting from the examination of the most important stress and quality parameters changes during the early post mortem period

Welfare and quality of farmed trout fed high plant protein diets. 2 innovative killing method effect on stress and quality indicators

AbstractThe fish stunning/slaughtering procedure has an important role both for the ethical aspect related to animal welfare and for the potential quality of the final products. Stressful harvest procedure and killing methods can negatively influence the post mortem biochemical processes with a consequent faster fish freshness loss. In particular, killing procedures causing a long agony are not humane and can shorten fish shelf life; others, more humane, can have risks for the consumers health (anaesthetics or chemical substances) or are not feasible in small/medium size fish industry (spiking and knocking). The aim of this study was to compare the traditional killing method (asphyxia - A) used for rainbow trout (Onchorynchus mykiss) with an innovative stunning/slaughtering method (two-stage electric stun: 2s at a 500Hz electric field of 2.5V/cm and then 58s at a 50Hz electric field of 0.75V/cm - E), through the study of their effects on stress and quality indicators in fish fed with traditional fish meal..

Haematic parameters of Maremmana breed

The haematic pattern of Maremmana cattle of Grosseto area was studied, to investigate the causes of the often found low reproductive efficiency. The provided data are related to some haematic parameters measured in different seasons in Maremmana cattle fed three different diets: Standard diet (pasture + hay in critical periods): diet A; standard diet integrated with mineral salts: diet B; standard diet + mineral salts + concentrated mixed feed): diet C. The season influenced all parameters, while no difference was found among diets. Among the mineral elements, phosphorous showed values always above norm

Preliminary approach on early post mortem stress and quality indexes changes in large size bluefin tuna (Thunnus thynnus)

Bluefin tuna (Thunnus thynnus) is very appreciated on Japan and USA market for the preparation of sushi and sahimi. The market price of the fresh product can vary from 8 to 33 Euro/kg (gate farm/producers prices) according to size, shape, fat level, meat colour, consistency and freshness (absence of “hyake”), all parameters strictly connected to feeding quality and quantity, rearing and killing stress factors and refrigeration times and conditions after death. Excessive levels of stress during the slaughtering can affect meat quality, contributing to significantly decrease of tuna’s price. The present trial was carried out to evaluate the possible harvesting/slaughtering stress effect on reared bluefin tuna meat quality, starting from the examination of the most important stress and quality parameters changes during the early post mortem period