Black soldier fly larvae (BSFL) meal, produced from the larvae of Hermetia illucens, has shown promise as a fish meal (FM) replacement in diets for rainbow trout, catfish and tilapia, but has not been examined as an alternative protein source in shrimp diets. Six isonitrogenous (35% crude protein, as fed) and isoenergetic (16.7 KJ available energy g-1 of diet) diets containing graded levels of BSFL as replacements for protein from menhaden FM were fed to juvenile (1.24 g ± 0.01; mean ± SE) Pacific white shrimp, Litopenaeus vannamei. Diet 1 (the control) was formulated similar to a commercial shrimp diet containing 25% menhaden FM and 23% soybean meal. Diets 2-6 were formulated as a dose-response series that progressively replaced protein from menhaden FM with BSFL meal at inclusion rates of 7%, 14%, 21%, 28%, and 36% of diet; this equated to progressively replacing 16.5 % of dietary protein provided by menhaden FM. Diets were fed to juvenile shrimp stocked into eighteen 110-L saltwater aquaria (30 ppt) (three replicates per dietary treatment) at a density of 15 shrimp per aquarium (50/m 2) for 63 d. Nonlinear and spline regression analysis of responses indicated that the maximum level of BSFL meal inclusion varied significantly with the response being modeled. Generally, without modification of the ingredient or replacement diet nutrient profiles, 95% to 100% of most growth responses, i.e., shrimp final weight, weight gain, specific growth rate, and food conversion, could be obtained if replacement of FM by BSFL meal was limited to less than 25% of the diet, depending on performance measure. Similarly, 95% or greater of maximum whole-body protein and lipid content could be achieved when BSFL inclusion was restricted to less than 29% and 15%, respectively. Comparison of amino acid profiles in the test diets with recent requirement estimates for limiting amino acids in BSFL meal also suggest future strategies for increasing dietary substitution of FM with BSFL.

RÉSUME Objectif : Cette étude a pour objectif de comparer le comportement aussi bien physiologique que métabolique de trois variétés de piment qui diffèrent par leur goût (doux, piquant et très piquant) et par leur origine et qui sont soumises à des conditions de stress salin. Méthodologie et résultats : Quatre traitements salins ont été appliqués (o, 25, 50, 100 mmol de NaCl). Les résultats obtenus montrent que la salinité a un effet dépressif sur les trois variétés par une réduction de la matière sèche de la plante, de la conductance stomatique et de la teneur en chlorophylle a, b et totale. Toutefois, cette réduction est plus marquée chez la variété douce de Nabeul où l'effet du sel commence à se sentir à partir de 25 mmol de NaCl. Pour les teneurs ioniques (K + , Ca 2+ et Na +).l'analyse statistique n'a pas montré de différence significative pour les teneurs en Ca 2+ et en K + chez la variété très piquante Midass quelque soit le traitement salin appliqué, alors que le taux potassique et calcique des feuilles a diminué sous l'effet de la salure essentiellement pour la variété douce Nabeul. En outre, le stress salin a entraîné une augmentation significative de la teneur en Na + des trois variétés de piment. La teneur la plus faible en Na + est enregistrée chez « Midass », qui n'a présenté un effet significatif qu'à partir du traitement T4 (100 mmol). La variété douce Nabeul a montré une sensibilité plus grande vis-à-vis du sel puisque l'ion Na+ s'accumule rapidement dans les feuilles à partir de 25 mmol de NaCl. Le rapport de sélectivité K +/ Na + a été plus discriminant entre les variétés : Midass a présenté le rapport de sélectivité le plus élevé et Nabeul le rapport de sélectivité le plus faible Conclusion et application : La variété Nabeul qui est de type piment doux est plus sensible au sel que les variétés Beldi et Midass qui sont piquantes. Ceci confirme l'importance des choix des génotypes pour la tolérance à la salinité.

Background Data from the Survey of the Health of Urban Residents (SHUR) identified connections between police brutality and medical mistrust, generating significant media, policy, and research attention. Amidst intersecting crises of COVID-19, racism, and police brutality, this report describes survey development and data collection procedures for the SHUR. Basic Procedures We conducted focus groups with Black men, Latinxs, and immigrants in Allentown, Pennsylvania. Findings were used to develop and refine measures of conditions salient to the health of urban residents across the country. Quota sampling was employed; oversampling people of color and persons whose usual source of care was not a doctor's office. Main Findings Non-Hispanic Whites made up just under two thirds of the sample (63.65%, n = 2793). Black/African American respondents accounted for 14.2% of the sample (n = 623), while 11.62% (n = 510) were Latinx. Only 43.46% of respondents reported a doctor's office as their usual source of care. Novel measures of population-specific stressors include a range of negative encounters with the police, frequency of these encounters, and respondents' assessments of whether the encounters were necessary. SHUR assessed the likelihood of calling the police if there is a problem, worries about incarceration, and cause-specific stressors such as race-related impression management. Principal Conclusions SHUR (n = 4389) is a useful resource for researchers seeking to address the health implications of experiences not frequently measured by national health surveillance surveys. It includes respondents' zip codes, presenting the opportunity to connect these data with zip code-level health system, social and economic characteristics that shape health beyond individual factors.

Aquaponics is an agricultural practice incorporating aquaculture and hydroponic principles. This study assesses the current system design and production practices of the aquaponic industry, compares these metrics by stakeholder group, identifies trends, and provides recommendations for future development. An electronic survey of aquaponic stakeholders was conducted from December 2019 to June 2020 targeting hobbyists, producers, and educators from various aquaponic-focused professional associations, email and social media groups. Of 378 total responses, 84% came from the United States and were clustered in plant hardiness zones five to nine. Aquaponic systems were commonly homemade/do-it-yourself (DIY), many of which incorporated commercially available (turn-key) technology. Most growers used coupled systems that integrated recirculating aquaculture systems and either deep-water culture (DWC) or media bed hydroponic units. Common plant lighting sources were sunlight and light emitting diode (LED). Water sources were typically municipal or wells. Personal labor input was typically less than 20 hrs/wk. Funding sources were primarily personal funds, followed by government grants, and private investor funds. System sizes varied greatly, but the median area was 50 to 500 ft2 for hobbyists and educators and 500 to 3,000 ft2 for producers. Respondents commonly sold vegetable produce, training and education, food fish, and microgreens. Tilapia and ornamental fish were commonly grown, with 16 other species reported. Common crops were lettuce, leafy greens, basil, tomatoes, peppers, and herbs with many additional lesser-grown crops reported, including cannabis. Overall, the industry still growing, with a large portion of stakeholders having less than two years of experience. However, veteran growers have remained in operation, particularly in the producer and educator groups. The survey results suggest a shift away from outdoor systems, media beds, tomatoes, ornamental fish, and perch production, and a shift toward decoupled systems, DWC, drip irrigation, and wicking beds, larger system area, leafy greens, and trout/salmon production compared to previous industry surveys. The reduced diversity of plant species grown suggest some level of crop standardization. Commercial producers tended to sell more types of products than other stakeholders, suggesting that diversification of offerings may be key to profitability. The combined production area specified by respondents indicates the industry has grown substantially in recent years. Finally, the presence of bank loan-funded operations suggests increased knowledge and comfort with aquaponics among lenders.

Listeria monocytogenes presents a serious threat to consumer safety because it is resistant to various food storage techniques, including reduced or modified atmosphere packaging, refrigerated storage, and increased salt concentration. Edible coatings incorporated with natural antimicrobials have been suggested to control pathogenic and spoilage bacteria on a variety of meat products. In this study, edible zein‐based coatings incorporated with nisin and lemongrass essential oil (LGEO; 8%) were evaluated for antibacterial action against L. monocytogenes and spoilage organisms on fresh, cultured hybrid striped bass, Morone saxatilis × Morone chrysops, under two storage conditions (refrigerated or frozen) and two packaging types (polyvinyl chloride [PVC] and vacuum packing) over time. Corn‐zein‐based edible coatings were found to be an effective carrier for nisin and LGEO. Fillets coated with nisin showed the largest decrease in L. monocytogenes cell counts in both PVC and vacuum‐packaged samples in both refrigerated and frozen product, while fillets coated with LGEO showed intermediate inhibition of L. monocytogenes cell counts, with the strongest LGEO antibacterial effect being found in frozen product regardless of packaging. Both nisin and LGEO treatments were most effective in PVC‐packaged fillets compared to vacuum‐packaged fillets, but the difference in bacterial loads between packaging methods was minor. Bacterial loads on refrigerated product tended to increase slightly after 5‐d storage regardless of coating treatment or packaging, whereas bacterial loads on frozen product remained stable or decreased with time up to 60 d regardless of coating treatment or packaging. Data from the present study indicate that application of edible coatings incorporated with essential oils not only promotes food product safety but also may satisfy the preferences of consumers.