The presence of carotenoids in animal tissue reflects their sources along the food chain. Astaxanthin, main carotenoid used for salmonid pigmentation, is usually included feed as a synthetic product. However, other dietary astaxanthin such shrimp or krill wastes, algae meal yeasts are also available on market. Astaxanthin possesses two identical asymmetric atoms at C-3 and C-3' making possible three optical isomers with all-trans configuration chain: 3S,3'S, 3R,3'S, 3R,3'R. distribution...

The high cost and unpredictable availability of fish meal oil (FO) forced feed mill companies to look for alternative ingredients aquafeeds. In this study, the effects dietary lipid sources [FO as control, canola (CO), oleine (OO), poultry fat (PF) pork lard (PL)] in trout on flavour volatile compounds occurring brown (Salmo trutta L.) fillet were evaluated after 70 days feeding (rearing temperature 14.6°C). Total amounts identified higher fillets fed diets containing only FO sources. amount...

Re-authorization of processed animal proteins (PAPs) in EU, derived from by-products human food production, could increase manufacturing for feed ingredients and reduce the need imported mainly plant origin. The PAPs production is largely done by rendering process during which authorized are heat treated to extract valuable protein fat, ensuring sterilizing conditions raw incoming materials. Proteins exposure certain processing induces two important chemical changes, racemization amino acids...

Sturgeon raw eggs, caviar and meat obtained from different species reared in an Italian production plant were evaluated for their chemical composition, order to improve appreciation on the market detect any eventual distinctness related species. Mainly, fatty acid (FA) profile of eggs caviar, determined by Gas-Chromatography coupled Flame Ionization Detection, showed variability interspecific comparison, highlighted chemometric methods (Linear Discriminant Analysis). Generally, all samples a...

The objective of the present study was to investigate fatty acid absorption capabilities brown trout (Salmo trutta) fed commercial extruded diets. Five pellets, different only in lipid sources used for fat coating, were tested on juvenile 45 days. reared fresh water at 14.6 ± 0.4° C and 7.7 0.3 mg/l, temperature dissolved oxygen, respectively. fish oil, canola oleine swine poultry fat. After adaptation period faeces collected by gently stripping from anaesthetized fish. Fatty analysis...

Caviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, multiple headspace-solid phase microextraction (MHS-SPME) followed gas chromatography and mass spectrometry (GC-MS) approach was developed employed identify quantitatively estimate key volatile organic compounds (VOCs) representative in white sturgeon (A. transmontanus) caviar at five different stages of ripening: raw eggs (t0), after 60 days (t1), 120...

The effect of heat treatment during fish meal processing on amino acid racemization was studied. hydrolysis-induced rate (R) and the d-isomer content in sample before hydrolysis (I) were differentiated by means deuterium labelling gas chromatography-mass spectrometry (GC-MS) analysis selected ion monitoring mode. A preliminary experiment laboratory-made herring meals cooked at 125°C for different time intervals showed aspartic (Asp) as only with significant hydrolysis. Aspartic appeared to...

The racemization kinetics of aspartic acid in heat-treated whole herring have been studied under conditions treatment comparable to those that may occur processing fish meal. D-Aspartic content the samples has measured by RP-HPLC with precolumn automatic derivatization. major parameters affecting rate k(Asp) demonstrated be temperature (elevation from 95 120 degrees C resulted an increase 0.46 3.39x10(-3) min(-1)), moisture raw material (reduction 80 15% lowered at 0.06x10(-3) and a lesser...

Twenty-two samples of commercial fish meals from Norway, Chile and Peru were analysed for cholesterol oxysterols using gas chromatography. Cholesterol content ranged 25.2 to 64.8 g kg−1 total lipids. Detectable levels the 7β-hydroxycholesterol 7-ketocholesterol found their identity was confirmed by chromatography-mass spectrometry. Samples meal exhibited wide variability in content, ranging 3.9 105.6 mg lipids (0.4–9.4 dry matter) 2.0 56.2 (0.2–5.0 matter). The formation one sample Norse...

The effect of finishing extensive farming period, to reduce fat content and manipulate the fatty acid profile fish muscle, was evaluated in rainbow trout. Fish were stocked an artificial lake, which fed only on naturally available nutrients with no supply feed, for different lengths time from 0 120 days. No weight loss noted during whole period while total length increased 228±7 269±3 mm condition factor decreased 1.41±0.04 0.89±0.02. fillets considerably 4.7±0.6% at beginning 2.4±0.4%...

RiassuntoOrate selvagge e allevate: differenze chimico-bromatologiche riconoscimento del metodo di produzione. La ricerca ha lo scopo valutare confrontare tra loro le caratteristiche chimico-bromatologi che proprietà nutrizionali lotti orate differenti per il produzione, nell’intento identificare taluni indicatori atti a consentirne riconoscimento. In considerazione dei risultati ottenuti allevate possono essere differenziate dai soggetti pescati in virtù più abbondante contenuto lipidi...