F. Scappini

Bio: F. Scappini is an academic researcher from University of Florence. The author has contributed to research in topics: Sea bass & Isometric exercise. The author has an hindex of 5, co-authored 6 publications receiving 258 citations.

Fish welfare and quality as affected by pre-slaughter and slaughter management.

Abstract: . A reliable assessment of animal welfare-suffering and of its impact on product quality requires a multidisciplinary approach that takes into account fish behaviour and the different biochemical and physiological processes involved. This might be done by the contemporary study of changes of indicators of brain function, endocrine responses, post mortem tissue biochemical processes and quality changes. This work reviewed some of the most used indices of stress at the time of slaughter, commercial slaughter methods and related stress effects on physical and biochemical parameters of fish quality. The set of the available data seemed to indicate that, although of some results appear contradictory, pre-slaughter and slaughter stressful practices could have an important effect on the flesh quality in fish. A clear effect emerged mostly on the physical properties of flesh, because severe stress at slaughter time exhausted muscular energies, produced more lactic acid, reduced muscular pH, increased the rate of rigor mortis onset. In this way they could have significant negative effects on technological traits, flesh quality and keeping quality of fish. Asphyxia and electrically stunned fish were more stressed than spiked, knocked and live chilled fish. Combining various methods together might be a more satisfactory strategy for both animal welfare and product quality.

Effect of Total Replacement of Dietary Fish Meal by Plant Protein Sources on Early post mortem Changes in the Biochemical and Physical Parameters of Rainbow Trout

Abstract: The replacement of fish meal with plant protein sources is a major issue of interest in the aquaculture of Teleostei (Tacon, 1994). Although several studies have been undertaken over the last two decades, many questions remain about the feasibility of the total substitution of traditional protein sources. Moreover, the effects of the protein source on the quality characteristics of the product obtained have been little investigated (Médale, 2003). The aim of this study was to evaluate the effect of a diet based only on plant protein sources on the behaviour of some biochemical and physical parameters during the first 24 h after death.

Study on methods to decrease the stress at slaughter in farmed sea bass (Dicentrarchus labrax)

Abstract: Fish slaughtering without any avoidable stress is an ethic requirement at consumer and producer level, that also influence product quality. Slaughter methods for marine fish and their impact on fish stress reaction, evolution of post mortem biochemical processes and quality of the final product have been object of few investigations...

Behavioural indicators of welfare in farmed fish.

Abstract: Behaviour represents a reaction to the environment as fish perceive it and is therefore a key element of fish welfare. This review summarises the main findings on how behavioural changes have been used to assess welfare in farmed fish, using both functional and feeling-based approaches. Changes in foraging behaviour, ventilatory activity, aggression, individual and group swimming behaviour, stereotypic and abnormal behaviour have been linked with acute and chronic stressors in aquaculture and can therefore be regarded as likely indicators of poor welfare. On the contrary, measurements of exploratory behaviour, feed anticipatory activity and reward-related operant behaviour are beginning to be considered as indicators of positive emotions and welfare in fish. Despite the lack of scientific agreement about the existence of sentience in fish, the possibility that they are capable of both positive and negative emotions may contribute to the development of new strategies (e.g. environmental enrichment) to promote good welfare. Numerous studies that use behavioural indicators of welfare show that behavioural changes can be interpreted as either good or poor welfare depending on the fish species. It is therefore essential to understand the species-specific biology before drawing any conclusions in relation to welfare. In addition, different individuals within the same species may exhibit divergent coping strategies towards stressors, and what is tolerated by some individuals may be detrimental to others. Therefore, the assessment of welfare in a few individuals may not represent the average welfare of a group and vice versa. This underlines the need to develop on-farm, operational behavioural welfare indicators that can be easily used to assess not only the individual welfare but also the welfare of the whole group (e.g. spatial distribution). With the ongoing development of video technology and image processing, the on-farm surveillance of behaviour may in the near future represent a low-cost, noninvasive tool to assess the welfare of farmed fish.

Fish Processing Wastes as a Potential Source of Proteins, Amino Acidsand Oils: A Critical Review

Abstract: The fish processing industry is a major exporter of seafood and marine products in many countries. About 70% of the fish is processed before final sale. Processing of fish involves stunning, grading, slime removal, deheading, washing, scaling, gutting, cutting of fins, meat bone separation and steaks and fillets. During these steps significant amount of waste (20-80% depending upon the level of processing and type of fish) is generated which can be utilized as fish silage, fishmeal and fish sauce. Fish waste can also be used for production of various value added products such as proteins, oil, amino acids, minerals, enzymes, bioactive peptides, collagen and gelatin. The fish proteins are found in all parts of the fish. There are three types of proteins in fish: structural proteins, sacroplasmic proteins and connective tissue proteins. The fish proteins can be extracted by chemical and enzymatic process. In the chemical method, salts (NaCl and LiCl) and solvents (isopropanol and aezotropic isopropanol) are used, whereas during the enzymatic extraction, enzymes (alcalase, neutrase, protex, protemax and flavorzyme) are used to extract proteins from fish. These fish proteins can be used as a functional ingredient in many food items because of their properties (water holding capacity, oil absorption, gelling activity, foaming capacity and emulsifying properties). They can also be used as milk replacers, bakery substitutes, soups and infant formulas. The amino acids are the building blocks of protein. There are 16-18 amino acids present in fish proteins. The amino acids can be produced from fish protein by enzymatic or chemical processes. The enzymatic hydrolysis involves the use of direct protein substrates and enzymes such as alcalase, neutrase, carboxypeptidase, chymotrypsin, pepsin and trypsin. In the chemical hydrolysis process, acid or alkali is used for the breakdown of protein to extract amino acids. The main disadvantage of this method is the complete destruction of tryptophan and cysteine and partial destruction of tyrosine, serine and threonine. The amino acids present in the fish can be utilized in animal feed in the form of fishmeal and sauce or can be used in the production of various pharmaceuticals. The fish oil contains two important polyunsaturated fatty acids called EPA and DHA or otherwise called as omega-3 fatty acids. These omega-3 fatty acids have beneficial bioactivities including prevention of atherosclerosis, protection against maniac–depressive illness and various other medicinal properties. Fish oil can also be converted to non-toxic, biodegradable, environment friendly biodiesel using chemical or enzymatic transesterification.

Fish welfare and quality as affected by pre-slaughter and slaughter management.

Abstract: . A reliable assessment of animal welfare-suffering and of its impact on product quality requires a multidisciplinary approach that takes into account fish behaviour and the different biochemical and physiological processes involved. This might be done by the contemporary study of changes of indicators of brain function, endocrine responses, post mortem tissue biochemical processes and quality changes. This work reviewed some of the most used indices of stress at the time of slaughter, commercial slaughter methods and related stress effects on physical and biochemical parameters of fish quality. The set of the available data seemed to indicate that, although of some results appear contradictory, pre-slaughter and slaughter stressful practices could have an important effect on the flesh quality in fish. A clear effect emerged mostly on the physical properties of flesh, because severe stress at slaughter time exhausted muscular energies, produced more lactic acid, reduced muscular pH, increased the rate of rigor mortis onset. In this way they could have significant negative effects on technological traits, flesh quality and keeping quality of fish. Asphyxia and electrically stunned fish were more stressed than spiked, knocked and live chilled fish. Combining various methods together might be a more satisfactory strategy for both animal welfare and product quality.