Benvenuti, Doria

Bonelli, Antonio

Dalle Zotte, A.

Martelli, Roberta

Parisi, Giuliana

English

Florence Research

                                            [Ital J Anim Sci vol.10:s1, 2011]                                                              [page 59]C-137Effects of cooking on lipid content and fatty acidprofile of meagre (Argyrosomus regius) fillets duringthe first three days of storageRoberta Martelli1, Antonella Dalle Zotte2, Giulia Tasoniero2,Antonio Bonelli1, Doria Benvenuti1, Giuliana Parisi11Dipartimento di Biotecnologie Agrarie, Università di Firenze,Italy2Dipartimento di Scienze Animali, Università di Padova, ItalyCorresponding author: giuliana.parisi@unifi.itDespite its high qualitative intrinsic traits, farmed meagre(Argyrosomus regius) is still a niche species, very little known toEuropean consumers. Fish fatty acids (FA) profile is character-ized by moderately high C20:5 (EPA) and C22:6 (DHA) ω-3polyunsaturated fatty acid (PUFA) contents, having beneficialeffects on human health. Storage and cooking process can causelipid loss, enough to modify raw fish nutritional content. Aim ofthis study was to describe the effect of cooking on lipid contentand on FA profile of meagre during the first 3 days of storage(1°C). Fish (n. 72) were sampled from cage and tank in the farm“Il Vigneto” (Grosseto, Italy), analyzing 6 fish from cage and tankper day. Left and right fillets were analyzed raw and steamcooked (10 min), respectively. Total lipids content and FA profilewere determined. Data were analysed by PROC GLM procedureincluding fish weight, rearing method, sampling date, storageday and the interaction (rearing method x storage day) in themodel. Fillets showed a low lipid content (2.59%). During storagecooking yields decreased (96.5 to 94.9%; p<0.05) whereas lipidsand FA true retention (%TR) did not show a significant decrease.PUFA %TR ranged from 98.9 to 91.0%, without showing a signif-icant decrease for both ω-6 and ω-3 FA groups, however. Amongω-3 fatty acids, DHA showed the highest average %TR (97.58% atthe 3rd day). Steam cooking did not seem to affect the lipid con-tent and FA profile of meagre in the first 3 days of storage. Sinceany losses of lipid and fatty acid contents can be important for alean fish, as the meagre is, further researches should be directedto individuate conditions of cooking with lower impacts in thenutritional quality of flesh.C-138Dicentracin gene expression in European sea bass(Dicentrarchus labrax) fed with a Bio-Mos® supple-mented dietSimona Rimoldi, Andrea Forchino, Genciana Terova,Fabio Brambilla, Micaela Antonini, Marco SarogliaDipartimento di Biotecnologie e Scienze Molecolari, Universitàdell’Insubria, Varese, ItalyCorresponding author: simona.rimoldi@uninsubria.itConcern over the use of dietary antibiotics in aquaculture hasencouraged the industry to search for alternatives that bothenhance performance and afford protection from disease. Bio-Mos®, derived from the outer cell wall of a specific strain of yeastSaccharomyces cerevisiae (Alltech Inc, USA) is a product that fitsthese criteria. Here, we present data on the impact of a Bio-Mos®supplemented diet on the mRNA copy number of the antimicro-bial peptide dicentracin, whose transcript regulation has not yetbeen explored in fish. We analyzed Bio-Mos®-induced changes inthe expression of sea bass (Dicentrarchus labrax) dicentracin,using real-time RT-PCR technology with which the gene expres-sion can be absolutely quantified using the standard curvemethod. All data were statistically compared using analysis ofvariance (P<0.05). Our results revealed that 30 days of feedingfish with diets containing Bio-Mos® supplemented at either 3‰or 5‰ significantly increased the dicentracin mRNA copy num-ber in the head kidney. Furthermore, the mRNA copy number infish fed at 3‰ was significantly higher than that of the group fedat 5‰ for the same period of feeding Bio-Mos®. A longer feedingperiod (60 days) did not further increase the dicentracin tran-script levels as compared to the values recorded after 30 days.However, the transcript levels in fish fed at 3‰ proved to be sig-nificantly higher than those of the control after 60 days of feed-ing. These findings offer new information about the response ofantimicrobial peptides at the transcriptional level to diets supple-mented with immune response modulators, and support a role ofBio-Mos® in promoting sea bass non specific immune system.                                             19th Congress of Animal Science and Production AssociationAQUACULTURE                                      Italian Journal of Animal Science 2011; volume 10: supplement 1

Effects of cooking on lipid content and fatty acids profile of meagre (Argyrosomus regius) fillets during the first three days storage

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Effects of cooking on lipid content and fatty acids profile of meagre (Argyrosomus regius) fillets during the first three days storage

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