Effect of slaughter weight on the quality of Nile tilapia fillets

Detalhes bibliográficos
Autor(a) principal: Morais, Carlos Adriano Rocha Silva
Data de Publicação: 2018
Outros Autores: Santana, Thaís Pacheco, Santos, Camilo Azevedo, Passetti, Rodrigo Augusto Cortêz, Melo, José Fernando Bibiano, Macedo, Francisco de Assis Fonseca de, Vieira, Jodnes Sobreira, Teixeira, Alfredo, Del Vesco, Ana Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/22363
Resumo: The objective of this work was to evaluate the influence of slaughter weight on the expression of calpastatin, mcalpain and the RyR3 gene, and on the chemical composition, morphometric measurements, fillet yield and sensorial characteristics of Nile tilapia fillets. In the experiment, 90 Nile tilapia were divided into three experimental treatments regarding slaughter weight (n = 30): in treatment 1, tilapia aged 140 days were slaughtered with an average body weight of 665 ± 85 g; in treatment 2, the animals were slaughtered at 182 days and weighed 1000 ± 177 g; and in treatment 3, they were slaughtered at 238 days and weighed 1325 ± 167 g. There was no significant difference (P > .05) between the treatments for the chemical composition and fillet yield. Fillets of tilapia slaughtered with a weight of 665 g presented higher expression of mcalpain and lower expression of calpastatin gene, lower pH values of the thawed fillet, lower drip and thawing loss, and lower shear force than animals slaughtered with the highest evaluated weight. Tilapias slaughtered at 665 g also presented higher flavor and general acceptance. These results show that slaughter weight may influence important aspects of the quality of Nile tilapia fillets and that the slaughter of Nile tilapia with a body weight of 665 g allows fillets that serve the consumer market to be obtained.
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spelling Effect of slaughter weight on the quality of Nile tilapia filletsCalpain expressionCalpastatin expressionMeat qualityOreochromis niloticusRyanodine receptorsThe objective of this work was to evaluate the influence of slaughter weight on the expression of calpastatin, mcalpain and the RyR3 gene, and on the chemical composition, morphometric measurements, fillet yield and sensorial characteristics of Nile tilapia fillets. In the experiment, 90 Nile tilapia were divided into three experimental treatments regarding slaughter weight (n = 30): in treatment 1, tilapia aged 140 days were slaughtered with an average body weight of 665 ± 85 g; in treatment 2, the animals were slaughtered at 182 days and weighed 1000 ± 177 g; and in treatment 3, they were slaughtered at 238 days and weighed 1325 ± 167 g. There was no significant difference (P > .05) between the treatments for the chemical composition and fillet yield. Fillets of tilapia slaughtered with a weight of 665 g presented higher expression of mcalpain and lower expression of calpastatin gene, lower pH values of the thawed fillet, lower drip and thawing loss, and lower shear force than animals slaughtered with the highest evaluated weight. Tilapias slaughtered at 665 g also presented higher flavor and general acceptance. These results show that slaughter weight may influence important aspects of the quality of Nile tilapia fillets and that the slaughter of Nile tilapia with a body weight of 665 g allows fillets that serve the consumer market to be obtained.This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq, Brazil. This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brazil (CAPES) – Finance Code 001.Biblioteca Digital do IPBMorais, Carlos Adriano Rocha SilvaSantana, Thaís PachecoSantos, Camilo AzevedoPassetti, Rodrigo Augusto CortêzMelo, José Fernando BibianoMacedo, Francisco de Assis Fonseca deVieira, Jodnes SobreiraTeixeira, AlfredoDel Vesco, Ana Paula2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/22363engMorais, Carlos Adriano Rocha Silva; Santana, Thaís Pacheco; Santos, Camilo Azevedo; Passetti, Rodrigo Augusto Cortez; Melo, José Fernando Bibiano; Macedo, Francisco de Assis Fonseca de; Vieira, Jodnes Sobreira; Teixeira, A.; Del Vesco, Ana Paula (2020). Effect of slaughter weight on the quality of Nile tilapia fillets. Aquaculture. ISSN 0044-8486. 520, p. 1-60044-848610.1016/j.aquaculture.2020.734941info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:50:07Zoai:bibliotecadigital.ipb.pt:10198/22363Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:13:36.122713Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of slaughter weight on the quality of Nile tilapia fillets
title Effect of slaughter weight on the quality of Nile tilapia fillets
spellingShingle Effect of slaughter weight on the quality of Nile tilapia fillets
Morais, Carlos Adriano Rocha Silva
Calpain expression
Calpastatin expression
Meat quality
Oreochromis niloticus
Ryanodine receptors
title_short Effect of slaughter weight on the quality of Nile tilapia fillets
title_full Effect of slaughter weight on the quality of Nile tilapia fillets
title_fullStr Effect of slaughter weight on the quality of Nile tilapia fillets
title_full_unstemmed Effect of slaughter weight on the quality of Nile tilapia fillets
title_sort Effect of slaughter weight on the quality of Nile tilapia fillets
author Morais, Carlos Adriano Rocha Silva
author_facet Morais, Carlos Adriano Rocha Silva
Santana, Thaís Pacheco
Santos, Camilo Azevedo
Passetti, Rodrigo Augusto Cortêz
Melo, José Fernando Bibiano
Macedo, Francisco de Assis Fonseca de
Vieira, Jodnes Sobreira
Teixeira, Alfredo
Del Vesco, Ana Paula
author_role author
author2 Santana, Thaís Pacheco
Santos, Camilo Azevedo
Passetti, Rodrigo Augusto Cortêz
Melo, José Fernando Bibiano
Macedo, Francisco de Assis Fonseca de
Vieira, Jodnes Sobreira
Teixeira, Alfredo
Del Vesco, Ana Paula
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Morais, Carlos Adriano Rocha Silva
Santana, Thaís Pacheco
Santos, Camilo Azevedo
Passetti, Rodrigo Augusto Cortêz
Melo, José Fernando Bibiano
Macedo, Francisco de Assis Fonseca de
Vieira, Jodnes Sobreira
Teixeira, Alfredo
Del Vesco, Ana Paula
dc.subject.por.fl_str_mv Calpain expression
Calpastatin expression
Meat quality
Oreochromis niloticus
Ryanodine receptors
topic Calpain expression
Calpastatin expression
Meat quality
Oreochromis niloticus
Ryanodine receptors
description The objective of this work was to evaluate the influence of slaughter weight on the expression of calpastatin, mcalpain and the RyR3 gene, and on the chemical composition, morphometric measurements, fillet yield and sensorial characteristics of Nile tilapia fillets. In the experiment, 90 Nile tilapia were divided into three experimental treatments regarding slaughter weight (n = 30): in treatment 1, tilapia aged 140 days were slaughtered with an average body weight of 665 ± 85 g; in treatment 2, the animals were slaughtered at 182 days and weighed 1000 ± 177 g; and in treatment 3, they were slaughtered at 238 days and weighed 1325 ± 167 g. There was no significant difference (P > .05) between the treatments for the chemical composition and fillet yield. Fillets of tilapia slaughtered with a weight of 665 g presented higher expression of mcalpain and lower expression of calpastatin gene, lower pH values of the thawed fillet, lower drip and thawing loss, and lower shear force than animals slaughtered with the highest evaluated weight. Tilapias slaughtered at 665 g also presented higher flavor and general acceptance. These results show that slaughter weight may influence important aspects of the quality of Nile tilapia fillets and that the slaughter of Nile tilapia with a body weight of 665 g allows fillets that serve the consumer market to be obtained.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/22363
url http://hdl.handle.net/10198/22363
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Morais, Carlos Adriano Rocha Silva; Santana, Thaís Pacheco; Santos, Camilo Azevedo; Passetti, Rodrigo Augusto Cortez; Melo, José Fernando Bibiano; Macedo, Francisco de Assis Fonseca de; Vieira, Jodnes Sobreira; Teixeira, A.; Del Vesco, Ana Paula (2020). Effect of slaughter weight on the quality of Nile tilapia fillets. Aquaculture. ISSN 0044-8486. 520, p. 1-6
0044-8486
10.1016/j.aquaculture.2020.734941
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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