Case Report: Strawberry Disease in Farmed Chilean Rainbow Trout

Strawberry disease is a chronic, nonlethal skin condition that affects Rainbow Trout Oncorhynchus mykiss in the United States and several European countries, where it is also known as red-mark syndrome. We provide the first identification and characterization of three strawberry disease outbreaks occurring at two aquaculture farms in southern Chile. Clinically affected fish weighing an average of 400 g presented multiple bright-red, usually raised, skin lesions on the flank, ventral surface, and dorsal surface. A PCR using Rickettsia-like-organism (RLO)-specific primers was performed on nine affected fish, and all skin samples were positive for the RLO 16S ribosomal RNA sequence. All PCR results for Flavobacterium psychrophilum and other bacterial and viral pathogens were negative. Histopathological examination of the skin lesions revealed extensive dermatitis, with severe lymphocytic infiltration in advanced cases. This report is the first to describe strawberry disease in farmed Chilean Rainbow Trout. Additional studies are needed to evaluate the risk for Rainbow Trout culture; fish challenge experiments should be performed to fulfill Koch’s postulates and to demonstrate that RLO is the cause of this disease.

Received December 27, 2014; accepted October 23, 2015.     

Susceptibility of cork oak (Quercus suber) to canker disease caused by Diplodia corticola: when time is of the essence

New Forests - Cork is a renewable resource mainly produced in Mediterranean countries thanks to sustainable management of cork oak (Quercus suber) stands. The infection caused by the ascomycete...     

Dietary Protein Requirement of Juvenile Cachara Catfish,Pseudoplatystoma reticulatum

Cachara, Pseudoplatystoma reticulatum, is a high commercial value carnivorous catfish in Brazil, but whose dietary protein requirement is still unknown. Aiming to determine this requirement, groups of 15 juveniles (16.08 ± 1.13 g) were fed isoenergetic diets (4600 kcal/kg gross energy) with increasing levels of crude protein (30, 35, 40, 45, 50, and 55%). After 60 d, regression analysis revealed a quadratic effect (P < 0.05) of increasing dietary crude protein concentration on growth variables. The highest weight gain and specific growth rate as well as the best feed conversion were shown by fish fed the 50% crude‐protein diet. Similarly, protease activities were significantly higher (P < 0.05) in fish fed 50% crude protein. However, the highest protein retention was observed in fish fed the 45% crude‐protein diet. Protein and dry matter digestibilities did not differ (P > 0.05) for diets containing 40, 45, or 50% crude protein. Therefore, based on weight gain and at a dietary energy concentration of 4600 kcal/kg, the estimated protein requirement for juvenile cachara between 16 and 85 g is 49.25% crude protein. This is equivalent to 44.79% digestible protein and a gross energy to digestible protein ratio of 10.27 kcal/g.     

Environmental Mercury Rising

Water, Air, & Soil Pollution -     

Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize

Tortillas are made by cooking maize in a lime solution during variable times and temperatures, steeping the grain for up to 12 h, washing and grinding it to a fine dough, and cooking portions as flat cakes for up to 6 min. The effects of the main processing steps on the chemical composition, nutritive value, and functional and physicochemical characteristics have been areas of research. The present work evaluates the effect of lime concentration (0, 1.2, 2.4, and 3.6%) and cooking times (45, 60, and 75 min) on phytic acid retention of whole maize, its endosperm, and germ, as well as on the content of calcium, iron, and zinc on the same samples. The effects of steeping time and temperature and steeping medium on the phytic acid of lime-cooked maize were also studied. Finally, phytic acid changes from raw maize to tortilla were also measured. The results indicated that lime concentration and cooking time reduce phytic acid content in whole grain (17.4%), in endosperm (45.8%), and in germ (17.0%). Statistical analyses suggested higher phytic acid loss with 1.2% lime and 75 min of cooking. Cooking with the lime solution is more effective in reducing phytic acid than cooking with water. Steeping maize in lime solution at 50 degrees C during 8 h reduced phytic acid an additional 8%. The total loss of phytic acid from maize to tortilla was 22%. Calcium content increased in whole maize, endosperm, and germ with lime concentration and cooking and steeping times. The increase was higher in the germ than in the endosperm. The level, however, can be controlled if steeping of the cooked grain is conducted in water. Iron and zinc contents were not affected by nixtamalization processing variables but were affected in steeping.