0000000000362438
AUTHOR
Gianluca Fortino
Water temperature influences growth and gonad differentiation in European sea bass (Dicentrarchus labrax, L. 1758)
The effect of rearing temperature on gonad differentiation and growth was evaluated in sea bass (Dicentrarchus labrax). One control group (CG, n = 60) and two experimental groups (EG1, n = 30; EG2, n = 30) were selected. CG was reared at 15.0 °C during 10 days post-hatch (dph) and at 19.0 °C throughout the remaining larval and post-larval development. EG1 was exposed to 14.5 °C from 1 to 50 dph, followed by an increase to 20 °C until sampling (176 dph). EG2 was exposed to 14.5 °C from 1 to 37 dph, followed by an increase to 20 °C until sampling (226 dph); 30 fish from CG were randomly sampled at 176 dph (CG1, control for EG1) and 30 fish were sampled at 226 dph (CG2, control for EG2). Weigh…
Gonadal sexual differentiation of European sea bass (Dicentrarchus labrax, L. 1758) of fingerlings in different size classes
This report describes a study of the gonad differentiation in fingerlings of European sea bass (Dicentrarchus labrax) belonging to different size groups. Fishes were divided into four groups according to their weight: Group 1 (4.5 ± 0.7 g), Group 2 (9.2 ± 0.8 g), Group 3 (14.8 ± 1.8 g), and Group 4 (21.8 ± 2.3 g). In all groups, low percentages of undifferentiated or early sexually differentiated fish were found. Higher percentages of fully differentiated ovaries were found in Groups 1 and 3. Fully differentiated testes occurred in 90% of Group 4. Ninety percent of fish in Group 2 had gonads with intratesticular oocytes. This highlights the occurrence of intersexual cases and suggests that …
Diversification de la production de l’aquaculture sicilienne à travers la production de filets de maigre (Argyrosmus regius) fumés: de la caractérisation nutritionnelle au consumer test.
Within the Work-package 5 «Valorisation de l'image des produits aquacoles», activity 5.3 «Innovation en vue de valoriser les produits aquacoles», a cold smoking protocol was applied on meagre, Argyrosomus regius fillets, an emerging species for Sicilian aquaculture. Nutritional characterization and consumer tests were conducted on three different scales (laboratory, restaurant, seafood exhibition), in order to record the level of consumers’ satisfaction towards this new product. The results obtained indicate that the applied cold smoking protocol yielded a product with nutritional value comparable to fresh fillets. The low level of lipids and the high content of polyunsaturated fatty acids …