The impact of<i>Aeromonas salmonicida</i>infection on behaviour and physiology of Atlantic salmon (<i>Salmo salar</i>L.)

Yi, Ming; Du, Yishuai; Chi, Liang; Sun, Guoxiang; Li, Xian; Liu, Ying

doi:10.1111/are.12681

Cited by 9 publications

(1 citation statement)

References 45 publications

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“…Atlantic salmon were selected for the research, as the species most popular on the European market, consumed both cold and hot-smoked. Because salmon fish and especially Atlantic salmon are rich in protein and essential polyunsaturated fatty acids (PUFAs) such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and arachidonic acid (ARA), demand for these fishes is increasing [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat

Bieńkiewicz

Tokarczyk

Biernacka

2022

International Journal of Food Science

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Smoking is one of the oldest technologies for processing and preserving raw materials of animal origin. To this day, smoked fish is very popular among consumers. The most popular smoked fish is salmon. The research compared the qualitative changes in the fat fractions of hot and cold-smoked salmon during refrigerated storage. Generally accepted physicochemical methods for assessing the quality of fats, such as peroxide, anisidine, and acid number, were used. First, the smoked salmon was stored, and then, the samples were analyzed to find changes in the fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). It was shown that cold smoking significantly inhibited the increase in the level of lipid oxidation compared to hot smoking and raw samples stored in the same way. In the meat of stored and cold- and hot-smoked salmon, the TOTOX values remained at the level indicated by the Codex Alimentarius. Hot smoking limited the degree of lipid hydrolysis during storage as compared to cold smoking. The smoking process had a protective effect on EPA and DHA acids. In the raw samples, the loss of these acids was three times higher. Summarizing the research, it can be concluded that smoked products are a good and safe source of omega-3 fatty acids in the diet.

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Section: Introductionmentioning

confidence: 99%

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat

Bieńkiewicz

Tokarczyk

Biernacka

2022

International Journal of Food Science

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Disease Prevention and Control

Liu

Qiya

2018

Aquaculture in China

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Effect of Pomacea canaliculata on Limnodrilus hoffmeisteri: Behavior, Oxidative Stress, and Microbiota Alterations

Liu,

Sui,

Wang

et al. 2024

Ecology and Evolution

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Pomacea canaliculata is an invasive species which has significantly impacted native ecosystems globally. The benthic worm Limnodrilus hoffmeisteri is essential for the stability of the native aquatic ecosystem, facilitating the nutrient cycle dynamics through bioturbation. Nevertheless, limited information exists regarding the impact of P. canaliculata on those key native benthic species. Present study evaluated the impacts of P. canaliculata on L. hoffmeisteri by exposing L. hoffmeisteri to P. canaliculata (PC group) and the native snail Bellamya aeruginosa (BA group), with a control group consisting of no snails (NS group). The survival rate of L. hoffmeisteri in the PC group persisted diminished over 14 days, with notable declines in the rates of successful food acquisition and aggregation, an increase in migration, and a decrease in swing frequency. Elevated oxidative stress levels were linked to these alterations in L. hoffmeisteri behavior. Additionally, the presence of P. canaliculata increased the abundance of intestinal pathogenic bacteria in L. hoffmeisteri, with Aeromonas being one of the most lethal. Experimental models of Aeromonas‐free P. canaliculata (AFPC), re‐infected AFPC (IPC), and Aeromonas (As) were established to illustrate the role of Aeromonas in the decline of L. hoffmeisteri. Similar patterns in L. hoffmeisteri survival, behavior, and oxidative stress were observed in As, IPC, and PC group; however, these effects were mitigated by the elimination of Aeromonas in the AFPC group. Furthermore, L. hoffmeisteri was fatally affected by the four Aeromonas strains that were obtained from P. canaliculata intestine. These findings indicate that P. canaliculata exerts a deleterious impact on L. hoffmeisteri, and Aeromonas colonizing in intestine plays an important role. This study reveals a novel invasion mechanism of P. canaliculata.

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The impact ofAeromonas salmonicidainfection on behaviour and physiology of Atlantic salmon (Salmo salarL.)

Cited by 9 publications

References 45 publications

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat

Disease Prevention and Control

Effect of Pomacea canaliculata on Limnodrilus hoffmeisteri: Behavior, Oxidative Stress, and Microbiota Alterations

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