Live-chilling and crowding stress before slaughter of Atlantic salmon ( Salmo salar)
Effects of crowding stress at high fish density and/or live-chilling in cold sea water (1°C for 1 h) before slaughter were studied in Atlantic salmon ( Salmo salar). The experiment was conducted as a 2×2 factorial design of four groups, each with 50 fish. The groups were (1) untreated before slaught...
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| Veröffentlicht in: | Aquaculture 2001-01, Vol.192 (2), p.265-280 |
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| creator | Skjervold, Per Olav Fjæra, Svein Olav Østby, Per Braarød Einen, Olai |
| description | Effects of crowding stress at high fish density and/or live-chilling in cold sea water (1°C for 1 h) before slaughter were studied in Atlantic salmon (
Salmo salar). The experiment was conducted as a 2×2 factorial design of four groups, each with 50 fish. The groups were (1) untreated before slaughter, (2) crowded, (3) live-chilled, and (4) both crowded and live-chilled before slaughter. Both crowding and live-chilling before slaughter resulted in significantly increased levels of cortisol, lactate and osmolality in blood plasma indicating significant pre-slaughter stress. Plasma glucose levels increased about 20% in the live-chilled and the live-chilled/crowded group, and by 70% in the crowding group, indicating that live-chilling decreases stress as measured by plasma glucose. Both crowding and live-chilling before slaughter significantly affected rigor mortis, pH and muscle glycogen indicating that muscle metabolic changes occurred post-slaughter. The two live-chilled groups showed a substantial delay in time to onset of rigor mortis, and had a lower maximum rigor score than untreated and crowded groups. In contrast, crowding led to an earlier onset and resolution of rigor. White muscle analyses at slaughter revealed a significant 65% decrease in glycogen due to crowding, but no significant effect of live-chilling. The crowded groups had higher muscle pH after 5 and 14 days ice-storage compared to the un-crowded groups. All gaping scores were low, but marginally higher due to live-chilling after 5 days ice-storage. Analyses of fillet quality, as measured by texture after 5 days ice storage, showed that the force at breakpoint tended to increase with crowding, and the compression gradient increased significantly due to live-chilling; whereas these differences were not apparent after 14 days ice storage. The 24-h crowding stress led to a firmer texture. This firmness is associated with DFD-meat (Dark, Firm and Dry), being characterized by high ultimate pH due to low initial glycogen. The results indicate that the live-chilling method can prevent some of the negative effects on fillet quality caused by crowding stress. |
| doi_str_mv | 10.1016/S0044-8486(00)00447-6 |
| format | Article |
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Salmo salar). The experiment was conducted as a 2×2 factorial design of four groups, each with 50 fish. The groups were (1) untreated before slaughter, (2) crowded, (3) live-chilled, and (4) both crowded and live-chilled before slaughter. Both crowding and live-chilling before slaughter resulted in significantly increased levels of cortisol, lactate and osmolality in blood plasma indicating significant pre-slaughter stress. Plasma glucose levels increased about 20% in the live-chilled and the live-chilled/crowded group, and by 70% in the crowding group, indicating that live-chilling decreases stress as measured by plasma glucose. Both crowding and live-chilling before slaughter significantly affected rigor mortis, pH and muscle glycogen indicating that muscle metabolic changes occurred post-slaughter. The two live-chilled groups showed a substantial delay in time to onset of rigor mortis, and had a lower maximum rigor score than untreated and crowded groups. In contrast, crowding led to an earlier onset and resolution of rigor. White muscle analyses at slaughter revealed a significant 65% decrease in glycogen due to crowding, but no significant effect of live-chilling. The crowded groups had higher muscle pH after 5 and 14 days ice-storage compared to the un-crowded groups. All gaping scores were low, but marginally higher due to live-chilling after 5 days ice-storage. Analyses of fillet quality, as measured by texture after 5 days ice storage, showed that the force at breakpoint tended to increase with crowding, and the compression gradient increased significantly due to live-chilling; whereas these differences were not apparent after 14 days ice storage. The 24-h crowding stress led to a firmer texture. This firmness is associated with DFD-meat (Dark, Firm and Dry), being characterized by high ultimate pH due to low initial glycogen. The results indicate that the live-chilling method can prevent some of the negative effects on fillet quality caused by crowding stress.</description><identifier>ISSN: 0044-8486</identifier><identifier>EISSN: 1873-5622</identifier><identifier>DOI: 10.1016/S0044-8486(00)00447-6</identifier><identifier>CODEN: AQCLAL</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Animal aquaculture ; Animal productions ; Aquaculture ; Biological and medical sciences ; Crowding ; Death & dying ; DFD-meat ; Fish ; Fundamental and applied biological sciences. Psychology ; Live-chilling ; Pisciculture ; Quality ; Rigor mortis ; Salmo salar ; Stress ; Temperature ; Vertebrate aquaculture</subject><ispartof>Aquaculture, 2001-01, Vol.192 (2), p.265-280</ispartof><rights>2001 Elsevier Science B.V.</rights><rights>2001 INIST-CNRS</rights><rights>Copyright Elsevier Sequoia S.A. Jan 15, 2001</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c393t-6c687e8257119252e4092001c05ef639b81b722d6812cc8a98b5bc4ba0afc353</citedby><cites>FETCH-LOGICAL-c393t-6c687e8257119252e4092001c05ef639b81b722d6812cc8a98b5bc4ba0afc353</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0044-8486(00)00447-6$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27929,27930,46000</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=876159$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Skjervold, Per Olav</creatorcontrib><creatorcontrib>Fjæra, Svein Olav</creatorcontrib><creatorcontrib>Østby, Per Braarød</creatorcontrib><creatorcontrib>Einen, Olai</creatorcontrib><title>Live-chilling and crowding stress before slaughter of Atlantic salmon ( Salmo salar)</title><title>Aquaculture</title><description>Effects of crowding stress at high fish density and/or live-chilling in cold sea water (1°C for 1 h) before slaughter were studied in Atlantic salmon (
Salmo salar). The experiment was conducted as a 2×2 factorial design of four groups, each with 50 fish. The groups were (1) untreated before slaughter, (2) crowded, (3) live-chilled, and (4) both crowded and live-chilled before slaughter. Both crowding and live-chilling before slaughter resulted in significantly increased levels of cortisol, lactate and osmolality in blood plasma indicating significant pre-slaughter stress. Plasma glucose levels increased about 20% in the live-chilled and the live-chilled/crowded group, and by 70% in the crowding group, indicating that live-chilling decreases stress as measured by plasma glucose. Both crowding and live-chilling before slaughter significantly affected rigor mortis, pH and muscle glycogen indicating that muscle metabolic changes occurred post-slaughter. The two live-chilled groups showed a substantial delay in time to onset of rigor mortis, and had a lower maximum rigor score than untreated and crowded groups. In contrast, crowding led to an earlier onset and resolution of rigor. White muscle analyses at slaughter revealed a significant 65% decrease in glycogen due to crowding, but no significant effect of live-chilling. The crowded groups had higher muscle pH after 5 and 14 days ice-storage compared to the un-crowded groups. All gaping scores were low, but marginally higher due to live-chilling after 5 days ice-storage. Analyses of fillet quality, as measured by texture after 5 days ice storage, showed that the force at breakpoint tended to increase with crowding, and the compression gradient increased significantly due to live-chilling; whereas these differences were not apparent after 14 days ice storage. The 24-h crowding stress led to a firmer texture. This firmness is associated with DFD-meat (Dark, Firm and Dry), being characterized by high ultimate pH due to low initial glycogen. The results indicate that the live-chilling method can prevent some of the negative effects on fillet quality caused by crowding stress.</description><subject>Animal aquaculture</subject><subject>Animal productions</subject><subject>Aquaculture</subject><subject>Biological and medical sciences</subject><subject>Crowding</subject><subject>Death & dying</subject><subject>DFD-meat</subject><subject>Fish</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Live-chilling</subject><subject>Pisciculture</subject><subject>Quality</subject><subject>Rigor mortis</subject><subject>Salmo salar</subject><subject>Stress</subject><subject>Temperature</subject><subject>Vertebrate aquaculture</subject><issn>0044-8486</issn><issn>1873-5622</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><recordid>eNqFkMtKxDAUhoMoOF4eQQgKMi6qJ2lz6UqGwRsMuJjZhzQ91Uin1aQd8e1tZ8SFG1fJD1_-nPMRcsbgmgGTN0uALEt0puUU4GoMKpF7ZMK0ShMhOd8nk1_kkBzF-AYAUgo2IauF32DiXn1d--aF2qakLrSf5RhiFzBGWmDVBqSxtv3La4eBthWddbVtOu9otPW6beiULsfLGG24OiEHla0jnv6cx2R1f7eaPyaL54en-WyRuDRPu0Q6qRVqLhRjORccM8g5AHMgsJJpXmhWKM5LqRl3TttcF6JwWWHBVi4V6TG53NW-h_ajx9iZtY8O62E0bPtomJJ5ynI5gOd_wLe2D80wmuGQKSW4ZgMkdtCwf4wBK_Me_NqGL8PAjJ7N1rMZJRoAs_VsxvKLn3Ibna2rYBvn4-9jrSQT-UDd7igcfGw8BhOdx8Zh6QO6zpSt_-efb-KEj4w</recordid><startdate>20010115</startdate><enddate>20010115</enddate><creator>Skjervold, Per Olav</creator><creator>Fjæra, Svein Olav</creator><creator>Østby, Per Braarød</creator><creator>Einen, Olai</creator><general>Elsevier B.V</general><general>Elsevier Science</general><general>Elsevier Sequoia S.A</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QR</scope><scope>7ST</scope><scope>7TN</scope><scope>7U7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H94</scope><scope>H95</scope><scope>H98</scope><scope>H99</scope><scope>L.F</scope><scope>L.G</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>20010115</creationdate><title>Live-chilling and crowding stress before slaughter of Atlantic salmon ( Salmo salar)</title><author>Skjervold, Per Olav ; Fjæra, Svein Olav ; Østby, Per Braarød ; Einen, Olai</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c393t-6c687e8257119252e4092001c05ef639b81b722d6812cc8a98b5bc4ba0afc353</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Animal aquaculture</topic><topic>Animal productions</topic><topic>Aquaculture</topic><topic>Biological and medical sciences</topic><topic>Crowding</topic><topic>Death & dying</topic><topic>DFD-meat</topic><topic>Fish</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Live-chilling</topic><topic>Pisciculture</topic><topic>Quality</topic><topic>Rigor mortis</topic><topic>Salmo salar</topic><topic>Stress</topic><topic>Temperature</topic><topic>Vertebrate aquaculture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Skjervold, Per Olav</creatorcontrib><creatorcontrib>Fjæra, Svein Olav</creatorcontrib><creatorcontrib>Østby, Per Braarød</creatorcontrib><creatorcontrib>Einen, Olai</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>ASFA: Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Aquaculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Skjervold, Per Olav</au><au>Fjæra, Svein Olav</au><au>Østby, Per Braarød</au><au>Einen, Olai</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Live-chilling and crowding stress before slaughter of Atlantic salmon ( Salmo salar)</atitle><jtitle>Aquaculture</jtitle><date>2001-01-15</date><risdate>2001</risdate><volume>192</volume><issue>2</issue><spage>265</spage><epage>280</epage><pages>265-280</pages><issn>0044-8486</issn><eissn>1873-5622</eissn><coden>AQCLAL</coden><abstract>Effects of crowding stress at high fish density and/or live-chilling in cold sea water (1°C for 1 h) before slaughter were studied in Atlantic salmon (
Salmo salar). The experiment was conducted as a 2×2 factorial design of four groups, each with 50 fish. The groups were (1) untreated before slaughter, (2) crowded, (3) live-chilled, and (4) both crowded and live-chilled before slaughter. Both crowding and live-chilling before slaughter resulted in significantly increased levels of cortisol, lactate and osmolality in blood plasma indicating significant pre-slaughter stress. Plasma glucose levels increased about 20% in the live-chilled and the live-chilled/crowded group, and by 70% in the crowding group, indicating that live-chilling decreases stress as measured by plasma glucose. Both crowding and live-chilling before slaughter significantly affected rigor mortis, pH and muscle glycogen indicating that muscle metabolic changes occurred post-slaughter. The two live-chilled groups showed a substantial delay in time to onset of rigor mortis, and had a lower maximum rigor score than untreated and crowded groups. In contrast, crowding led to an earlier onset and resolution of rigor. White muscle analyses at slaughter revealed a significant 65% decrease in glycogen due to crowding, but no significant effect of live-chilling. The crowded groups had higher muscle pH after 5 and 14 days ice-storage compared to the un-crowded groups. All gaping scores were low, but marginally higher due to live-chilling after 5 days ice-storage. Analyses of fillet quality, as measured by texture after 5 days ice storage, showed that the force at breakpoint tended to increase with crowding, and the compression gradient increased significantly due to live-chilling; whereas these differences were not apparent after 14 days ice storage. The 24-h crowding stress led to a firmer texture. This firmness is associated with DFD-meat (Dark, Firm and Dry), being characterized by high ultimate pH due to low initial glycogen. The results indicate that the live-chilling method can prevent some of the negative effects on fillet quality caused by crowding stress.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><doi>10.1016/S0044-8486(00)00447-6</doi><tpages>16</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0044-8486 |
| ispartof | Aquaculture, 2001-01, Vol.192 (2), p.265-280 |
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| language | eng |
| recordid | cdi_proquest_miscellaneous_17693196 |
| source | Elsevier ScienceDirect Journals Complete |
| subjects | Animal aquaculture Animal productions Aquaculture Biological and medical sciences Crowding Death & dying DFD-meat Fish Fundamental and applied biological sciences. Psychology Live-chilling Pisciculture Quality Rigor mortis Salmo salar Stress Temperature Vertebrate aquaculture |
| title | Live-chilling and crowding stress before slaughter of Atlantic salmon ( Salmo salar) |
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