Effects of open- and closed-system temperature changes on blood O2-binding characteristics of Atlantic bluefin tuna (Thunnus thynnus)

We investigated the effects of open- and closed-system temperature changes on the O₂ affinity of Atlantic bluefin tuna (Thunnus thynnus) blood using in vitro methods essentially identical to those previously employed on tropical tuna species. Bluefin tuna blood has a general O₂ affinity (P ₅₀ = 2.6–3.1 kPa or 19–23 mm Hg at 0.5% CO₂) similar to that of skipjack tuna, yellowfin tuna, and kawakawa blood (P ₅₀ = 2.8–3.1 kPa at 0.5% CO₂) but significantly above that of bigeye tuna blood (P ₅₀ = 1.6–2.0 kPa at 0.5% CO₂). We therefore hypothesize that bluefin tuna are less tolerant of hypoxia than bigeye tuna. Further, we found the P ₅₀ of bluefin tuna blood to be slightly reduced by a 10°C open-system temperature increase (e.g., from 4.83 kPa at 15°C to 3.95 kPa at 25°C) and to be completely unaffected by a 10°C closed-system temperature change. Bluefin tuna blood, therefore, had a significantly reduced Bohr effect when subjected to the inevitable changes in P CO ₂ and plasma pH that accompany closed-system temperature shifts (0.04–0.09 Δlog P₅₀ΔpH⁻¹) compared with the effects of changes in plasma pH accomplished by changing P CO ₂ alone (0.81–0.94 Δlog P₅₀ Δ pH⁻¹). This response is similar to that of skipjack tuna blood, but different from yellowfin or bigeye tuna blood. During closed-system temperature changes at oxygen levels above P ₅₀, however, bluefin tuna blood showed a reversed temperature effect (i.e., P O ₂ decreased in response to an increase in temperature). Unlike in other tuna species, temperature effects on O₂ affinity of bluefin tuna whole blood were similar to those previously reported for hemoglobin solutions, suggesting that red cell-mediated ligand changes are not involved.     

Suppressive effect of ATP on autoxidation of tuna oxymyoglobin to metmyoglobin

The discoloration of tuna meat proceeds during frozen storage at around ?20 °C. On the other hand, the discoloration of highly fresh tuna meat could effectively be suppressed even if stored at ?20 °C. However, the suppressive mechanism of the discoloration is not well understood. Here the effects of ATP on the autoxidation rate and molecular structure of tuna myoglobin are reported. The autoxidation rate of southern bluefin tuna Thunnus maccoyii myoglobin at 25 °C was suppressed in the presence of ATP especially in acidic pH range. Mixing ATP with myoglobin induced a spectral perturbation in the soret region of myoglobin. This spectral perturbation was observed as a function of the ATP concentration. Quenching of myoglobin fluorescence was also caused by ATP, saturating at around 0.5 mM ATP. According to dynamic light-scattering measurements, the molecular weights of tuna Mb changed from 15.5 to 11.3 kDa with ATP and zeta-potential measurements gave also a negative surface charge without ATP and a positive one with ATP, respectively. The above results indicate that ATP-induces changes in the conformational structure of myoglobin. The effects of ATP on myoglobin could thus provide a possible mechanism to regulate the autoxidation of myoglobin.     

Degradation of myofibrils in cultured yellowtail <Emphasis Type="Italic">Seriola quinqueradiata</Emphasis> burnt meat: effects of a myofibril-bound EDTA-sensitive protease

“Burnt meat” is a term used to describe the white (pale, grainy, exudative) muscle of yellowtail or tuna. It (with lightness parameter, L* ≥ 55) was observed after 2 h storage in the suffocate in air (SA) 29°C group and after 4 h storage in the spinal cord destruction (SCD) 29°C group. In the SA 17°C group, burnt meat was also observed after 4 h storage. In contrast, the meat in the SCD 17°C group was normal until after 12 h storage. The myosin heavy chain (MHC) was more degraded than the other myofibrillar proteins, and some protein bands increased in the burnt meat. The protease that leads to the degradation of MHC was investigated using myofibrils from the meat. EDTA completely suppressed the degradation, indicating that a myofibril-bound EDTA-sensitive protease (MBESP) may exist in yellowtail muscle and this caused the degradation of MHC. The optimum pH and temperature of MBESP in yellowtail were 5.0 and 50–60°C, respectively.     

Effects of Chilled Storage,Freezing Rates,and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin Tuna Thunnus thynnus

ABSTRACT

The effects of a short chilled storage period before freezing, frozen storage temperature, and freezing rate on lipid oxidation of bluefin tuna (Thunnus thynnus) meat during frozen storage were investigated. After 12-months storage, all samples had increased in peroxide value though they were less at the lower temperatures (?45 and ?60°C). Peroxide values in all samples stored at ?20°C increased after 3 months storage, particularly those processed and stored 51 h after harvest. The lowest increase in peroxide value occurred in the samples frozen rapidly 3 h after harvest. Vitamin E levels decreased faster during frozen storage at ?20°C. There were no apparent differences in levels of triacylglycerides nor in n-3 fatty acid levels between treatments, storage periods, and storage temperatures. After 12-months storage, headspace oxidative volatiles were highest in samples stored at ?20°C and lowest in those stored at ?60°C. Lipid oxidation in tuna meat stored at ?45°C is similar to that at ?60°C, and rapid freezing rather than slow freezing should be used.     

Application of supercooling to long-term storage of fish meat

Fish meat was brought to a supercooled state through slow cooling, and changes in the texture, histology, and protein composition of the meat were investigated. The groups whose storage temperature were lowered by 1.0°C per day (the 1.0°C group) and 0.5°C per day (the 0.5°C group) began to freeze in the vicinity of −3.5 and −5.0°C, respectively. The freezing point depended on the fish species; the lowest freezing point was −8.5°C, for the red sea bream in the 1.0°C group. The breaking strength tended to decrease more slowly in the 1.0°C group, but the collagen fibers collapsed more rapidly in the 1.0°C group. In SDS electrophoresis, a slight change in the banding patterns was observed, but the relationship between this observation and changes in histology and physical properties was unclear. This study shows that it is possible to produce a supercooled state in fish meat, and demonstrates that supercooling is a potential new storage method that lowers the temperature without generating ice crystals.     

Vertical behavior of bigeye tuna (Thunnus obesus) in the northwestern Pacific Ocean based on archival tag data

The behavior of bigeye tuna (Thunnus obesus) in the northwestern Pacific Ocean was investigated using archival tag data for 28 fish [49–72 cm fork length (FL) at release, 3–503 days] released in Japanese waters around the Nansei Islands (24–29°N, 122–132°E) and east of central Honshu (Offshore central Honshu, 32–36°N, 142–148°E). Vertical behavior was classified into three types based on past studies: ‘characteristic’ (non‐associative), ‘associative’ (associated with floating objects) and ‘other’ (behavior not fitting into these two categories). The proportion of fish showing associative behavior decreased and that of characteristic behavior increased as fish grew, and this shift was pronounced at 60–70 cm FL. The fish usually stayed above the 20°C isotherm during the daytime and nighttime when showing associative behavior and below the 20°C isotherm during daytime for characteristic behavior. A higher proportion of characteristic behavior was seen between December and April around the Nansei Islands, and between September and December for offshore central Honshu. Seasonal changes in vertical position were also observed in conjunction with changes in water temperature. In this study, ‘other’ behavior was further classified into five types, of which ‘afternoon dive’ behavior, characterized by deep dives between around noon and evening, was the most frequent. The present study indicated that in the northwestern Pacific Ocean, the vertical behavior of bigeye tuna changes with size, as well as between seasons and regions.     

Effect of gamma-aminobutyric acid and porcine growth hormone on survival of the euryhaline rotifers <Emphasis Type="Italic">Brachionus plicatilis</Emphasis> sp. complex preserved at low temperature

Gamma-aminobutyric acid (GABA) at 50 μg/ml and porcine growth hormone (GH) at 0.025 IU/ml were tested to see whether these chemicals would reduce the stress experienced by euryhaline rotifers Brachionus plicatilis species complex (L-, S- and SS-morphotypes) during low temperature (4–12°C) storage. Rotifers cultured at 25°C were transferred to 4–12°C for 10–30 days and transferred back to 25°C for recovery. GABA or GH were added to the rotifers at three different time points: 6 h before transfer from 25°C to low temperature (6h−), on day 7 after preservation at low temperature (7d+) and on the first day of recovery. For L-type rotifers, the GH treatment before the transfer to 4°C for 30 days was effective for better survival, while the GABA treatment was most effective for the S-type preserved at 10°C for 14 days. For the SS-type, the chemical treatments were not effective when the rotifers were preserved at 12°C for 14 days. After low temperature preservation, GABA treatments with the S- and SS-type rotifers just after their transfer to 25°C induced a relatively faster recovery of the rotifer population.     

Ex situ and in situ measurements of juvenile yellowfin tuna <Emphasis Type="Italic">Thunnus albacares</Emphasis> target strength

To provide target strength (TS) information for estimating the body length of yellowfin tuna Thunnus albacares and its abundance around fish aggregating devices, TS was measured ex situ and in situ. In the ex situ TS measurements, two cameras synchronized with a 200 kHz echosounder were used to obtain the precise orientation of the yellowfin tuna under free swimming conditions. The ex situ TS (dB re 1 m²)–fork length (FL, cm) regression was: TS = 27.06 log (FL) − 85.04. Ex situ TS was found to reach its maximum in the tilt angle range of −15° to −20° after excluding TS samples with insignificant correlation to the tilt angle. The angle between the vertebra and the swim bladder was approximately 25° according to X-ray images, supporting the above tilt range. The relationship between the swim bladder volume (V _SB, ml) and the fork length was: V _SB = 0.000213 FL³. The results from the in situ TS measurements indicated that the tilt angle was highly concentrated between −10° and 15°. The results from a calculation using the ex situ TS–FL equation with the fork length from biological sampling agreed strongly with the average in situ TS.     

Effect of temperature on α-tocopherol, fatty acid profile, and pigments of Diacronema vlkianum (Haptophyceae)

Diacronema vlkianum was grown in polyethylene bags at two different temperatures (18 and 26°C) in the laboratory. The biochemical composition level decreased when the temperature increased from 18 to 26°C. The maximum cell number at 18°C was 11.9 × 10⁶ cells ml⁻¹, while maximum cell number at 26°C was 1.6 × 10⁶ cells ml⁻¹. The maximum level of α-tocopherol was 257.7 ± 21.6 μg g⁻¹ dry weight (DW) at 18°C. The highest total carotenoids and chlorophylls were 6.5 mg g⁻¹ DW and 4.3 mg g⁻¹ DW, respectively, and the main pigments were determined as astaxanthin and lutein. Polyunsaturated fatty acids were found to be the predominant group, reaching 39.5% of the total fatty acids at 18°C. This comprised 20:5(n − 3) as the main polyunsaturated fatty acids (20.4%, at 18°C) followed by 22:6(n − 3) (4.8%, at 18°C). The results suggest that D. vlkianum can be successfully used as feed in shellfish hatcheries or aquaculture hatcheries, either as a substitute or in association with other microalgae, when this algae is cultured at 18°C.     

Effects of temperature and salinity on oxygen consumption and ammonia excretion of juvenile miiuy croaker, <Emphasis Type="Italic">Miichthys miiuy</Emphasis> (Basilewsky)

The metabolic responses of the juvenile Miichthys miiuy in terms of oxygen consumption and ammonia excretion to changes in temperature (6–25°C) and salinity (16–31 ppt) were investigated. At a constant salinity of 26 ppt, the oxygen consumption rate (OCR) of the fish increased with an increase in temperature and ranged between 133.38 and 594.96 μg O₂ h⁻¹ g⁻¹ DW. The effect of temperature on OCR was significant (P < 0.01). Q₁₀ coefficients were 6.80, 1.41, 1.29 and 2.36 at temperatures of 6–10, 10–15, 15–20 and 20–25°C, respectively, suggesting that the juveniles of M. miiuy will be well adapted to the field temperature in the summer, but not in the winter. The ammonium excretion rates (AER) of the fish were also affected significantly by temperature (P < 0.01). The O:N ratio at temperatures of 6, 10, 15 and 20°C ranged from 13.12 to 20.91, which was indicative of a protein-dominated metabolism, whereas the O:N at a temperature of 25°C was 51.37, suggesting that protein-lipids were used as an energy substrate. At a constant temperature of 15°C, the OCRs of the fish ranged between 334.14 (at 31 ppt) and 409.68 (at 16 ppt) μg O₂ h⁻¹ g⁻¹ DW. No significant differences were observed in the OCR and AER of the juveniles between salinities of 26 and 31 ppt (P > 0.05). The OCR and AER at 16 ppt were, however, significantly higher than those at 26 and 31 ppt (P < 0.05), indicating salinity lower than 16 ppt is presumably stressful to M. miiuy juveniles.     

Protein and energy utilization and the requirements for maintenance in juvenile mulloway (<Emphasis Type="Italic">Argyrosomus japonicus</Emphasis>)

This study describes the digestible protein (DP) and digestible energy (DE) utilization in juvenile mulloway, and determined the requirements for maintenance. This was achieved by feeding triplicate groups of fish weighing 40 or 129 g held at two temperatures (20 or 26°C), on a commercial diet (21.4 g DP mJ DE⁻¹) at four different ration levels ranging from 0.25% of its initial body weight to apparent satiation over 8 weeks. Weight gain and protein and energy retention increased linearly with increasing feed intake. However, energy retention efficiency (ERE) and protein retention efficiency (PRE) responses were curvilinear with optimal values, depending on fish size, approaching or occurring at satiated feeding levels. Maximum predicted PRE was affected by body size, but not temperature; PRE values were 0.50 and 0.50 for small mulloway, and 0.41 and 0.43 for large mulloway, at 20 and 26°C respectively. ERE demonstrated a similar response, with values of 0.42 and 0.43 for small, and 0.32 and 0.34 for large mulloway at 20 and 26°C respectively. Utilization efficiencies for growth based on linear regression for DP (0.58) and DE (0.60) were independent of fish size and temperature. The partial utilization efficiencies of DE for protein (k _p) and lipid (k _l) deposition estimated using a factorial multiple regression approach were 0.49 and 0.75 respectively. Maintenance requirements estimated using linear regression were independent of temperature for DP (0.47 g DP kg^−0.7 day⁻¹) while maintenance requirements for DE increased with increasing temperature (44.2–49.6 kJ DE kg^−0.8 day⁻¹). Relative feed intake was greatest for small mulloway fed to satiation at 26°C and this corresponded to a greater increase in growth. Large mulloway fed to satiation ate significantly more at 26°C, but did not perform better than the corresponding satiated group held at 20°C. Mulloway should be fed to satiation to maximize growth potential if diets contain 21.4 g DP mJ DE⁻¹.     

Feasibility study on water solubilization of spawned out salmon meat by conjugation with alginate oligosaccharide

A feasibility study was carried out to determine whether water-soluble salmon meat could be manufactured by conjugating a glycosyl unit using the Maillard reaction. Spawned out salmon meat was washed, mixed with alginate oligosaccharide (AO) and sorbitol, lyophilized, and then heated at 60°C and 5–95% relative humidity (RH) to introduce AO (the mean degree of polymerization was six) into the myofibrillar proteins through the Maillard reaction. The reaction progressed with an increase in the reaction humidity and the amount of AO bound to the protein reached >150 μg/mg at RH 65 and 90%. However, the protein glycosylation under high humidity impaired protein solubility and the meat protein became effectively water-soluble with the conjugation with AO at reaction conditions of 60°C and RH 35%. The improved characteristics of the meat protein were highly stable at room temperature. Further, the water-soluble protein can be prepared from the frozen salmon meat stored at −25°C for 60–90 days. These results indicate that protein glycosylation has strong potential for use with spawned out chum salmon. The suppression of protein denaturation during processing is important to obtain the high water-soluble meat protein.     

Ammonia autointoxication of common carp: case studies

Three case studies of ammonia autointoxication of the common carp (Cyprinus carpio L.) are described. In the first case, carp yearlings with a full digestive tract were transferred during the growing period from pond water (22°C) to tap water (17°C). In the second case, marketable carp were transferred from the fishing ground of a pond (18°C) to a storage pond (10–12°C). Harvest was performed in late September when the fish were still ingesting natural feed. In the third case, marketable carp after storage for 1 month were transferred to storage ponds with markedly lower water temperature. Stress because of harvest and handling also occurred in this case. In all cases, highly increased concentrations of ammonia were found in the blood plasma of the fish (mean ± SD 1760 ± 350 μmol L⁻¹ in the first case, 870 ± 540 μmol L⁻¹ in the second case, and 880 ± 150 μmol L⁻¹ in the third case). Highly congested, dark-red coloured, oedematous gills were observed for all specimens. We can avoid similar cases of ammonia autointoxication by protection of fish from sudden changes of temperature during rearing, harvesting, and handling.     

Association between the interannual variation in the oceanic environment and catch rates of bigeye tuna (Thunnus obesus) in the Atlantic Ocean

The environmental processes associated with variability in the catch rates of bigeye tuna in the Atlantic Ocean are largely unexplored. This study used generalized additive models (GAMs) fitted to Taiwanese longline fishery data from 1990 to 2009 and investigated the association between environmental variables and catch rates to identify the processes influencing bigeye tuna distribution in the Atlantic Ocean. The present findings reveal that the year (temporal factor), latitude and longitude (spatial factors), and major regular longline target species of albacore catches are significant for the standardization of bigeye tuna catch rates in the Atlantic Ocean. The standardized catch rates and distribution of bigeye tuna were found to be related to environmental and climatic variation. The model selection processes showed that the selected GAMs explained 70% of the cumulative deviance in the entire Atlantic Ocean. Regarding environmental factors, the depth of the 20 degree isotherm (D20) substantially contributed to the explained deviance; other important factors were sea surface temperature (SST) and sea surface height deviation (SSHD). The potential fishing grounds were observed with SSTs of 22–28°C, a D20 shallower than 150 m and negative SSHDs in the Atlantic Ocean. The higher predicted catch rates were increased in the positive northern tropical Atlantic and negative North Atlantic Oscillation events with a higher SST and shallow D20, suggesting that climatic oscillations affect the population abundance and distribution of bigeye tuna.     

Effect of the interaction between body weight and temperature on growth and maximum daily food intake in sharpsnout sea bream (<Emphasis Type="Italic">Diplodus puntazzo</Emphasis>)

In experimental culture conditions in tanks, the effect of weight (W: 11–452 g) and temperature (T: 14–29°C) on the growth rate (SGR, % bw day⁻¹) and maximum daily food intake (SFR, % bw day⁻¹) in sharpsnout sea bream (Diplodus puntazzo) was studied. The possible combined effect of both independent variables (W and T) was also analyzed by multiple regression analysis, fitting the data to the equation Ln Y = Ln a + b Ln W + cT + dT ² + eT Ln W. Both SGR and SFR, and therefore feed efficiency (FE = SGR/SFR), were significantly influenced by the interaction between temperature and weight and may be expressed by means of the following equations: Ln SGR = −6.1705 + 0.5809T − 0.0087T ² − 0.0249T Ln W ( R_\textadj² R_{\text{adj}}^{2}  = 0.949; ANOVA P < 0.0001); Ln SFR = −4.8257 + 0.4425T − 0.0063T ² − 0.0163T Ln W ( R_\textadj² R_{\text{adj}}^{2}  = 0.964; ANOVA P < 0.0001).The results suggest that the optimum temperature for SGR and FE (T _SGRopt and T _FEopt), and the temperature at which the maximum SFR (T _SFRmax) is reached, decreases with body weight, in accordance with the equations: T _SGRopt = 33.297 − 1.435 Ln W; T _FEopt = 29.332 − 1.890 Ln W; and T _SFRmax = 34.941 − 1.304 Ln W, respectively. In this way, T _SGRopt is 28.4, 26.7, and 24.7°C; T _SFRmax is 30.5, 28.9, and 27.1°C and T _FEopt is 22.9, 20.6, and 18°C for 30, 100 and 400 g body weight, respectively.     

A comparison of circle hook and J hook performance in a western equatorial Atlantic Ocean pelagic longline fishery

Catch composition, catch rates, hooking location, and status at release at haulback were monitored during 81 experimental sets (launches and hauling fishing per day) in a commercial pelagic longline fishery targeting tuna in the equatorial South Atlantic Ocean. Circle hooks (size 18/0, 0° offset) and J-style hooks (size 9/0, 10° offset) with squid baits were deployed in an alternating fashion. The catch composition was not significantly different for most species between the two types of hooks, except for bigeye tuna, which showed a significantly higher proportion of catches on the circle hook (p ? 0.001) and for sailfish, pelagic stingray, and leatherback sea turtle, which had higher catch rates on the J-style hook (p = 0.018, p ? 0.001, and p = 0.044, respectively). Bigeye and yellowfin tuna showed significantly higher rates of survival at the time of gear retrieval with circle hooks, and circle hooks hooked bigeye tuna, yellowfin tuna, swordfish, and sailfish significantly more often externally than internally. Our results suggest that the use of size 18/0, 0° offset circle hooks in the equatorial pelagic longline fishery may increase the survival of bycatch species at the time of gear retrieval with minimal effects on the catches of target species.     

Myosin denaturation in “Burnt” Bluefin tuna meat

A quantitative conversion of tuna meat into muscle homogenate made it possible to study myosin denaturation in Bluefin tuna meat. Myosin denaturation was accessed by measuring Ca²⁺-ATPase activity, salt-solubility with and without Mg-ATP, monomeric myosin content, and amount of subfragment-1 (S-1) and rod produced by chymotryptic digestion. Commercially available tuna used in this study showed a pH around 5.4–5.7. Myosin in the meat lost the salt-solubility measured in the absence of Mg-ATP; however, such myosin showed full salt-solubility when released from actin in the presence of Mg-ATP. Incubation of tuna meat at 30 °C for up to 90 min caused obvious myosin denaturation. However, the tuna meat dialyzed against neutral pH buffer showed practically no myosin denaturation by the same heating. It was suggested that exposure to lowered pH to around 5.5 and increased temperature of 30 °C led myosin denaturation. Myosin denaturation in the “Burnt” Bluefin tuna sample was analyzed. A significant myosin denaturation was observed with the part showing the “Burning” symptom, the inner part of the tuna meat near the spine. Myosin in that part showed almost no Ca²⁺-ATPase activity, no salt-solubility even with Mg-ATP, no recovery of monomeric myosin, and almost no production of S-1 by chymotryptic digestion. However, myosin denaturation was not detectable for the meat taken from outer parts of the same tuna near the skin with normal appearance. It was demonstrated that “Burning” of tuna meat occurring in the deep part of the body is accompanied by myosin denaturation. The above results suggested that insufficient cooling of the deep part of body would be the reason for “Burning” of tuna meat.     

Pre-spawning water temperature affects sperm respiration and reactivation parameters in male carps

Concentration, ability to motility, motility during the second activation (reactivation), and endogenous respiration were studied in sperm from two experimental groups of carp males. Group 1 was maintained for 7 days at 15°C (cold water (CW) group), whereas the second group was subjected to a temperature of 20°C (warm water (WW) group) before sperm sampling. Reactivation were achieved after incubation of firstly activated sperm in media with osmotic pressure adjusted up to 300 mOsm*kg⁻¹ by increasing K⁺ concentration. Statistically significant reduction of spermatozoa concentration in CW samples versus WW (from 46.0 ± 12.5 (15°C) to 59.3 ± 7 10⁹ (20°C) spermatozoa /ml) have been observed. The sperm of the CW group required a significantly longer incubation time (37 min) under isotonic conditions to achieve a maximum percentage of potent motility at repeated activation than the WW group (23 min). After activation of sperm motility, an increase of respiration rate up to maximum level has been found, this level remained the same under condition of recovering the potential to repeated activation. During the sperm movement respiration rate, in CW group (6.1 nmolO₂/min/10⁹spermatozoa) and WW (3.9 nmolO₂/min/10⁹spermatozoa), was significant higher compared to nonactivated sperm (2.4 nmolO₂/min/10⁹spermatozoa for CW and 1.1 nmolO₂ /min/10⁹spermatozoa for WW). And keeping males for 7 days at 15°C increase the respiration rate of sperm.     

Effects of rested-harvest using the anesthetic AQUI-S™ on channel catfish,Ictalurus punctatus,physiology and fillet quality

Trials were conducted to determine effects of AQUI-S™ sedation during harvest (rested-harvest) on physiological responses and fillet quality of channel catfish, Ictalurus punctatus. Rested-harvest is defined as application of an anesthetic immediately before harvest to reduce fish activity associated with a normal harvest. Doses of 25–35 ppm AQUI-S™ were effective for rested-harvest of catfish (loss of equilibrium in 3 to 10 min and 100% survival following recovery). Time to loss of equilibrium and time to recovery following sedation with 35 ppm AQUI-S™ increased as water temperature decreased from 30 °C to 10 °C. Catfish exposed to 25 ppm AQUI-S™, 35 ppm AQUI-S™, 100 ppm trincaine methanesulfonate, and 8 ppm metomidate had lower blood lactate, cortisol, and glucose and higher blood pH than unsedated fish exposed to a low-water stress. Rested-harvest (RH) catfish had higher muscle and blood pH, lower blood and muscle lactate, and higher muscle ATP levels than catfish exposed to a 45 min low-water stress. Rates of muscle pH decrease, ATP decrease, and lactate increase accelerated as storage temperature decreased from 15 °C to 5 °C in RH fish acclimated to summer temperatures (33 °C), conversely these rates accelerated as storage temperature increased from 5 °C to 15 °C in RH fish acclimated to winter temperatures (7 °C). Based on physiological response (higher muscle pH, lower blood lactate, delayed time to rigor), post-sedation euthanasia by CO₂ was superior to post-sedation euthanasia by AQUI-S™ overdose (150 ppm), nitrogen gas, or electrical stunning. Compared to fillets from fish exposed to simulated industry transport conditions, fillets from RH/CO₂ euthanised fish had higher pH 1 h post-slaughter, and less drip-loss and lower L^⁎ and a^⁎ color values during 7 days of iced storage. RH/CO₂ and control fillets were not different for shelf-life based on bacterial counts. Rested-harvest with AQUI-S™ followed by CO₂ euthanasia has potential to improve catfish fillet quality, but AQUI-S™ approval, development of rested-harvest strategies, and demonstration of economic benefits of rested-harvest will be required for adoption of rested-harvest to commercial catfish production.     

Effect of temperature on excess post-exercise oxygen consumption in juvenile southern catfish (<Emphasis Type="Italic">Silurus meridionalis</Emphasis> Chen) following exhaustive exercise

The effects of temperature on resting oxygen consumption rate (MO_2rest) and excess post-exercise oxygen consumption (EPOC) after exhaustive exercise (chasing) were measured in juvenile southern catfish (Silurus meridionalis) (8.40 ± 0.30 g, n = 40) to test whether temperature has a significant influence on MO_2rest, maximum post-exercise oxygen consumption rate (MO_2peak) and EPOC and to investigate how metabolic scope (MS: MO_2peak − MO_2rest) varies with acclimation temperature. The MO_2rest increased from 64.7 (10°C) to 160.3 mg O₂ h⁻¹ kg⁻¹ (25°C) (P < 0.05) and reached a plateau between 25 and 30°C. The post-exercise MO₂ in all temperature groups increased immediately to the peak values and then decreased slowly to a steady state that was higher than the pre-exercise MO₂. The MO_2peak did not significantly differ among the 20, 25 and 30°C groups, though these values were much higher than those of the lower temperature groups (10 and 15°C) (P < 0.05). The duration of EPOC varied from 32.9 min at 10°C to 345 min at 20°C, depending on the acclimation temperatures. The MS values of the lower temperature groups (10 and 15°C) were significantly smaller than those of the higher temperature groups (20, 25 and 30°C) (P < 0.05). The magnitude of EPOC varied ninefold among all of the temperature groups and was the largest for the 20°C temperature group (about 422.4 mg O₂ kg⁻¹). These results suggested that (1) the acclimation temperature had a significant effect on maintenance metabolism (as indicated by MO_2rest) and the post-exercise metabolic recovery process (as indicated by MO_2peak, duration and magnitude of EPOC), and (2) the change of the MS as a function of acclimation temperature in juvenile southern catfish might be related to their high degree of physiological flexibility, which allows them to adapt to changes in environmental conditions in their habitat in the Yangtze River and the Jialing River.