Anoxia stress and effect on flesh quality and gene expression of tilapia
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100195 |
Resumo: | Abstract We evaluated the effect of the length of stay out of water on stress, gene expression, pH variation, blood parameters, histological analysis and water holding capacity (WHC) in fillets of the Nile tilapia (Oreochromis niloticus) cultivated in net-tanks. For this purpose, the fishes were maintained out of water under different periods of anoxia. Three and 6 min of anoxia in the pre-slaughter period increased the blood levels and mRNA expression of heat shock protein 70 the Nile tilapia and produced fillets with a less firm texture (greater sarcomere length). The evaluated periods of anoxia did not markedly affect pH and WHC. These results demonstrate that a pre-slaughter period of acute stress of up to 6 min does not considerably affect the quality of meat. The fillets of fish slaughtered in the early evening had a higher WHC and lower plasma glucose level than those slaughtered at the other time periods (morning and afternoon). |
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Food Science and Technology (Campinas) |
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Anoxia stress and effect on flesh quality and gene expression of tilapiaHSP70Oreochromis niloticuspHsarcomere lengthwater holding capacityAbstract We evaluated the effect of the length of stay out of water on stress, gene expression, pH variation, blood parameters, histological analysis and water holding capacity (WHC) in fillets of the Nile tilapia (Oreochromis niloticus) cultivated in net-tanks. For this purpose, the fishes were maintained out of water under different periods of anoxia. Three and 6 min of anoxia in the pre-slaughter period increased the blood levels and mRNA expression of heat shock protein 70 the Nile tilapia and produced fillets with a less firm texture (greater sarcomere length). The evaluated periods of anoxia did not markedly affect pH and WHC. These results demonstrate that a pre-slaughter period of acute stress of up to 6 min does not considerably affect the quality of meat. The fillets of fish slaughtered in the early evening had a higher WHC and lower plasma glucose level than those slaughtered at the other time periods (morning and afternoon).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100195Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.00518info:eu-repo/semantics/openAccessZUANAZZI,Jovana Silva GarbeliniLARA,Jorge Antonio Ferreira deGOES,Elenice Souza dos ReisALMEIDA,Fernanda Losi Alves deOLIVEIRA,Carlos Antonio Lopes deRIBEIRO,Ricardo Pereiraeng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100195Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Anoxia stress and effect on flesh quality and gene expression of tilapia |
title |
Anoxia stress and effect on flesh quality and gene expression of tilapia |
spellingShingle |
Anoxia stress and effect on flesh quality and gene expression of tilapia ZUANAZZI,Jovana Silva Garbelini HSP70 Oreochromis niloticus pH sarcomere length water holding capacity |
title_short |
Anoxia stress and effect on flesh quality and gene expression of tilapia |
title_full |
Anoxia stress and effect on flesh quality and gene expression of tilapia |
title_fullStr |
Anoxia stress and effect on flesh quality and gene expression of tilapia |
title_full_unstemmed |
Anoxia stress and effect on flesh quality and gene expression of tilapia |
title_sort |
Anoxia stress and effect on flesh quality and gene expression of tilapia |
author |
ZUANAZZI,Jovana Silva Garbelini |
author_facet |
ZUANAZZI,Jovana Silva Garbelini LARA,Jorge Antonio Ferreira de GOES,Elenice Souza dos Reis ALMEIDA,Fernanda Losi Alves de OLIVEIRA,Carlos Antonio Lopes de RIBEIRO,Ricardo Pereira |
author_role |
author |
author2 |
LARA,Jorge Antonio Ferreira de GOES,Elenice Souza dos Reis ALMEIDA,Fernanda Losi Alves de OLIVEIRA,Carlos Antonio Lopes de RIBEIRO,Ricardo Pereira |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
ZUANAZZI,Jovana Silva Garbelini LARA,Jorge Antonio Ferreira de GOES,Elenice Souza dos Reis ALMEIDA,Fernanda Losi Alves de OLIVEIRA,Carlos Antonio Lopes de RIBEIRO,Ricardo Pereira |
dc.subject.por.fl_str_mv |
HSP70 Oreochromis niloticus pH sarcomere length water holding capacity |
topic |
HSP70 Oreochromis niloticus pH sarcomere length water holding capacity |
description |
Abstract We evaluated the effect of the length of stay out of water on stress, gene expression, pH variation, blood parameters, histological analysis and water holding capacity (WHC) in fillets of the Nile tilapia (Oreochromis niloticus) cultivated in net-tanks. For this purpose, the fishes were maintained out of water under different periods of anoxia. Three and 6 min of anoxia in the pre-slaughter period increased the blood levels and mRNA expression of heat shock protein 70 the Nile tilapia and produced fillets with a less firm texture (greater sarcomere length). The evaluated periods of anoxia did not markedly affect pH and WHC. These results demonstrate that a pre-slaughter period of acute stress of up to 6 min does not considerably affect the quality of meat. The fillets of fish slaughtered in the early evening had a higher WHC and lower plasma glucose level than those slaughtered at the other time periods (morning and afternoon). |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100195 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100195 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.00518 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 n.1 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126323798573056 |