Effects of different stunning methods on blood markers and enzymatic activity of stress responses of tilapia (<i>Oreochromis niloticus</i>)

Baldi, Sheyla Cristina Vargas; Parisi, Giuliana; Costa, Thayssa Duarte; Rucinque, Daniel Santiago; Melo, Mariza Pires de; Viegas, Elisabete Maria Macedo

doi:10.1080/1828051x.2018.1426396

Cited by 16 publications

(16 citation statements)

References 13 publications

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“…Increased antioxidant enzyme activities during postmortem (72 hr) were compatible with Venturini et al () and are associated with an increase in free radical production (Venturini et al, ). In these increases, it is thought that aerobic metabolism is activated and increases the specific antioxidant mechanisms of the cell against the produced ROS.…”

Section: Resultssupporting

confidence: 76%

Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor

Isık

Atamanalp

Alak

2019

Journal of Food Safety

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In this study, the relationship between stunning techniques and protein oxidation which are accepted as the main cause of food spoilage was investigated. For this purpose, the antioxidant status, in vivo myofibrillary protein (MP) oxidation and sensitivity, and postmortem oxidation (inducted with hydroxyl radical system) of rainbow trout (Oncorhynchus mykiss) fillets killed by hitting to head (T1), neck crushing (T2), and convulsion (T3) methods, were investigated. Statistically significant differences (p < .05) were found among all parameters examined and it was observed that the most stressing technique was the convulsion method. It was determined that in protein profiles myosin were influenced too much from stunning technique and in actin observed oxidation-induced reductions. Reductions in S-S and S-H were also found to be increased in carbonyl concentrations, but the most effective values in both processes were determined by the convulsive technique. Our results show that shortterm stunning techniques (hitting to head, neck crushing) give better meat quality results in terms of O. mykiss welfare and low MP oxidation rates. In general, we can say that T3 group fillets are more sensitive to oxidative damage, while T1 and T2 groups give better results in maintaining meat quality with low MP oxidation rates.

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Section: Resultssupporting

confidence: 76%

Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor

Isık

Atamanalp

Alak

2019

Journal of Food Safety

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“…In contrast, no significant differences were observed for the GR activity in the red muscle (p > 0.05) for all stunning methods, with values ranging from 7.53 ± 0.66 to 9.01 ± 0.89 nmol/min mg of protein. As also observed in the results of the CAT, the enzyme (Venturini et al, 2018). In the white muscle of fish, anaerobic glycolysis occurs mainly to supply energy needs, while aerobic pathways predominate in the red muscle, including the high citric acid cycle activity and oxidative phosphorylation (Dalziel et al, 2005).…”

Section: Enzymatic Activity and Plasma Cortisol Levelssupporting

confidence: 53%

Physiological stress and meat quality of pacu (Piaractus mesopotamicus) submitted to CO₂narcosis, hypothermia and electrical stunning

Filho

Oliveira

Viegas

et al. 2021

Aquaculture Research

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One of the most critical steps in fish welfare occurs in the slaughter phase, with hormonal, biochemical, osmoregulatory and energetic alterations. These changes can affect the meat quality, with changes in colour and texture of the fillets, protein degradation, and lipid and metabolic oxidation (Daskalova et al.,2016;Zampacavallo et al., 2015).Various methods for stunning and killing fish have been studied, such as electrical current application, cranial percussion, hypothermia, asphyxiation, CO 2 narcosis, anaesthesia, and spiking. Among these methods, stunning by hypothermia has been one of the most used by the fish industry (Zampacavallo et al., 2015; Oliveira Filho, Oliveira, et al., 2015a; Oliveira Filho, 2015b). However, the rapid decline in the body temperature of fish can result in animal discomfort and delayed loss of consciousness Zampacavallo et al., 2015), increasing the plasma cortisol and catecholamines levels (Seth et al., 2013).CO 2 narcosis has various advantages, including the use of watersoluble gas, ease to apply and safe to handle (Rahmanifarah et al.,

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“…Sabese que a alta produtividade da carne da tilápia está relacionada com os cuidados que se Brazilian Journal of Development, Curitiba, v.7, n.12, p. 110465-110481 dec. 2021 deve ter com os animais. Ocorre uma influência ligada diretamente à alimentação e até mesmo a forma que ocorre o manejo no momento do abate tem consequências para a qualidade do produto final destinado aos consumidores, como por exemplo, o animal sofre por estresse, causando modificação no sabor da carne (VENTURINI et al, 2018).…”

Section: Introductionunclassified

Comparação entre sistemas de cultivo: tanques-rede x tanques escavados / Comparison between cultivation systems: cage tanks x excavated tanks

Rossato¹,

Novack²,

Cerezer³

et al. 2021

BJDV

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RESUMOA piscicultura é uma alternativa de produção, onde o cultivo de peixes em tanque-rede surge como possibilidade para suprir a demanda por alimentos. O objetivo deste estudo foi comparar a produção de tilápias (Oreochromis niloticus) em tanques-rede com a produção em tanques escavados. Os experimentos foram conduzidos no Instituto Federal Farroupilha -Campus São Vicente do Sul. Foram utilizados um tanque-rede medindo 4 m³, com malha 1x1 cm, e um tanque escavado medindo cerca de 65 m³. Para o

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Effects of different stunning methods on blood markers and enzymatic activity of stress responses of tilapia (Oreochromis niloticus)

Cited by 16 publications

References 13 publications

Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor

Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor

Physiological stress and meat quality of pacu (Piaractus mesopotamicus) submitted to CO₂narcosis, hypothermia and electrical stunning

Comparação entre sistemas de cultivo: tanques-rede x tanques escavados / Comparison between cultivation systems: cage tanks x excavated tanks

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Effects of different stunning methods on blood markers and enzymatic activity of stress responses of tilapia (Oreochromis niloticus)

Cited by 16 publications

References 13 publications

Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor

Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor

Physiological stress and meat quality of pacu (Piaractus mesopotamicus) submitted to CO2narcosis, hypothermia and electrical stunning

Comparação entre sistemas de cultivo: tanques-rede x tanques escavados / Comparison between cultivation systems: cage tanks x excavated tanks

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Physiological stress and meat quality of pacu (Piaractus mesopotamicus) submitted to CO₂narcosis, hypothermia and electrical stunning