Safeguarding the welfare of farmed fish at harvest

Lines, J.A.; Spence, Jade

doi:10.1007/s10695-011-9561-5

Cited by 59 publications

(43 citation statements)

References 29 publications

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“…DSI and gastrointestinal content decreased with fasting, and consequently, carcass yield increased. In our study, a fasting time of 135.6°C d was enough to reduce the gastrointestinal content considerably, supporting the theory that gastrointestinal emptying is a highly temperature-dependent process in fish and a fasting period of 1-5 days is required to produce a nearly complete emptying(Bermejo-Poza et al, 2017;Lines & Spence, 2012;López-Luna et al, 2013). HSI also decreased with fasting, possibly due to the use of glycogen reserves, mainly, and other metabolites such as lipids or proteins to maintain homeostasis(Davis & Gaylord, 2011;Torfi Mozanzadeh et al, 2017).…”

supporting

confidence: 86%

“…Bermejo-Poza et al, 2017;Lines & Spence, 2012;López-Luna et al, 2013). HSI also decreased with fasting, possibly due to the use of glycogen reserves, mainly, and other metabolites such as lipids or proteins to maintain homeostasis(Davis & Gaylord, 2011;Torfi Mozanzadeh et al, 2017).…”

mentioning

confidence: 99%

“…bolic rate(Hultmann et al, 2012;Lines & Spence, 2012;Olsen et al, 2008). Another reason for the decrease in plasma cortisol could be adepletion of the hypothalamic-pituitary-interrenal axis after 7 days of fasting (Bermejo-Poza et al, 2017).…”

mentioning

confidence: 99%

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Fasting combined with long catch duration modifies the physio‐metabolic response and flesh quality of rainbow trout

et al. 2019

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Pre‐slaughter handling involves fasting fish and catching them, which can affect fish welfare and flesh quality, but few studies have considered their combined effects. In this study, adult rainbow trout (320 ± 10 g average weight) were fasted for 7 days (135.6 degree days) and subjected to a long catch duration (20 min), compared with controls (no fasting or short catch duration). Condition factor, organ weight indexes and carcass yield decreased with fasting but not catch duration. Plasma concentrations of cortisol, glucose and lactate increased after a long catch, while plasma triglycerides decreased with fasting. Liver glycogen concentration was lower in fasted fish, and liver luminosity and chroma were higher after fasting with a long catch. Regarding flesh quality, rigor mortis resolved more slowly and final muscle pH at 48 hr post‐mortem was higher for fasted fish with a long catch time. Muscle glycogen concentration was higher in fasted fish, where chroma was also lower. Fasted fish had lower lipid oxidation, but there were no differences in fat content in muscle. Fasted fish with a long catch duration also had less monounsaturated and more saturated fatty acids. In conclusion, a long catch triggered a stress response that had negative effects on flesh quality, independently of fasting.

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Fasting combined with long catch duration modifies the physio‐metabolic response and flesh quality of rainbow trout

et al. 2019

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“…In these periods, the fish covers the energy requirements at the expense of body stores of nutrients (Lie & Huse, 1992). Along with the rapid expanding aquaculture production, increasing concerns on fish welfare and ethically acceptable production practices have called for scientific evaluation of biological and behavioural consequences of feeding and starvation practices (Lines & Spence, 2012). …”

Section: Introductionmentioning

confidence: 99%

Short-term starvation at low temperature prior to harvest does not impact the health and acute stress response of adult Atlantic salmon

Waagbø¹,

Jørgensen

Timmerhaus

et al. 2017

PeerJ

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A period of starvation is regarded as a sound practice in aquaculture prior to handling, transportation and harvest, to minimise impacts on welfare and ensure proper hygiene after harvest. However, documentation of welfare issues such as stress following starvation and handling in adult Atlantic salmon are lacking. This study aimed to examine gut emptying and potential stress during a two week starvation period, and whether this starvation period changed the tolerance for physical stress. The study confirmed slower emptying of the gut segments at low temperature. Plasma and bile cortisol, and selected clinical analyses were used to characterize potential stress, as well as the response to acute physical crowding stress during the starvation period. Neither the general stress level nor the ability to cope with handling stress was affected by a 14 day starvation period. Down-regulation of selected nutritional related gene markers in liver indicated classical starvation responses, with reduced metabolism and oxidative pressure, and sparing of nutrients. The response to acute handling stress was not affected by two weeks of starvation. There were minor effects of starvation on stress and health markers, as evaluated by plasma lysozyme activity and gene expression of selected inflammation marker proteins in heart and skin tissues.

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“…With this assumption, researchers started to study how the several stages of aquaculture production can impact and stress the fish (Lines & Spence, 2012). The time of death is one of the most important steps, since the stress during stunning may compromise meat quality during storage (Poli, Parisi, Scappini, & Zampacavallo, 2005).…”

Section: Introductionmentioning

confidence: 99%

How stunning methods affect the quality of Nile tilapia meat

Filho

Oliveira²,

Sobral³

et al. 2014

CyTA - Journal of Food

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Nile tilapia, Oreochromis niloticus, is one of the most cultivated fish species in Brazil. However, few studies evaluate how the stunning methods affect the meat quality of this fish. This study evaluates how both stunning methods, iced water and CO 2 narcosis, affect the quality of tilapia meat that was stored refrigerated in ice (4°C) for up to 26 days. Tilapia stunned by CO 2 narcosis showed less stress compared to iced water, which was evidenced by the higher ATP, and better meat color as well, evidenced by higher lightness (L*) and lower redness (a*) values. After sensorial analysis, fish were classified as extra-fresh during the first 2 days of storage; as fresh from day 3 to day 14, not fresh from day 15 to day 23; and as spoiled from day 23 onwards. Stunning of tilapia by CO 2 narcosis can be an alternative to the traditional method of desensitization (iced water) used in Brazil.La tilapia del Nilo, Oreochromis niloticus, es una de las especies de pescado más cultivados en Brasil. Sin embargo, pocos estudios evalúan la forma en que los métodos de sacrificio afectan a la calidad de la carne de este pescado. Este estudio analiza cómo los métodos de sacrificio, agua helada y narcosis con CO 2 , afectan a la calidad de la carne de tilapia que se almacenó refrigerada en hielo (4°C) durante 26 días. Tilapias sacrificadas por narcosis con CO 2 mostraron menos estrés en comparación a aquellas sacrificadas con agua helada, demostrado por el ATP superior y mejor color de la carne; evidenciado por el aumento de luminosidad (L*) y los valores más bajos de coloración roja (a*). Después de realizar un análisis sensorial de los pescados se obtuvo la siguiente clasificación: pescado extra-fresco durante los dos primeros días de almacenamiento, pescado fresco del 3°al 14°días, pescado no-fresco desde el 15°hasta el día 23°, y pescado putrefacto desde el 23°día. El sacrificio de tilapia por narcosis con CO 2 , puede ser una alternativa al método tradicional de desensibilización (agua helada) utilizado en Brasil.Palabras claves: Métodos de sacrificio; Oreochromis niloticus; narcosis con dióxido de carbono; calidad del pescado

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Safeguarding the welfare of farmed fish at harvest

Cited by 59 publications

References 29 publications

Fasting combined with long catch duration modifies the physio‐metabolic response and flesh quality of rainbow trout

Fasting combined with long catch duration modifies the physio‐metabolic response and flesh quality of rainbow trout

Short-term starvation at low temperature prior to harvest does not impact the health and acute stress response of adult Atlantic salmon

How stunning methods affect the quality of Nile tilapia meat

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