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.     

Incidental catch of the loggerhead turtle Caretta caretta off the Balearic Islands (western Mediterranean)

A survey, which included questionnaires for fishermen and the placement of observers onboard fishing vessels, was conducted to assess turtle catch off the Balearic Islands. The survey focused on those fishing vessels whose base port was in the archipelago and, hence, the catch of South-eastern Spain longliners moving in summer to the archipelago was not considered. The fishermen's perception was that the stock of loggerhead turtles is declining in the archipelago and that fishing activities are at least partially responsible for this trend. The observer reports indicated that the figures produced by the interviewees for catch per unit effort (CPUE) were reliable. Therefore, on the basis of these figures we calculated a total catch of 373 (95% CI: 365-308) loggerheads for 2001. Most turtles were caught in lobster trammel nets (196; 95% CI: 269-123) or drifting longlines (102; 95% CI: 111-93). Although the CPUE was much lower for the former, total catch was greater because of a larger fleet. Moreover, most loggerheads caught in lobster trammel nets were found dead when nets were hauled in, while no immediate mortality was observed in individuals caught in drifting longlines. This observation highlights the threat of trammel nets to loggerhead turtle populations. The estimated impact of the catches on the turtle population depends on the origin of the individuals inhabiting the region, which is yet to be established.     

Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls

This study evaluated various additives or process aids on the industrial production of French fries, based on their acrylamide mitigation potential and other quality parameters. The application of acetic and citric acid, calcium lactate and asparaginase was investigated on the production of frozen par-fried French fries at the beginning and end of the 2008 and 2009 potato storage season. Despite the fact that some of these treatments significantly reduced acrylamide content of the final product in preliminary laboratory experiments, their application on the industrial production of French fries did not result in additional acrylamide reductions compared to the standard product. Asparaginase was additionally tested in a production line of chilled French fries (not par-fried). Since for this product a longer enzyme-substrate contact time is allowed, a total asparagine depletion was observed for the enzyme treated fries after four days of cold storage. French fries upon final frying presented acrylamide contents below the limit of detection (12.5 μg kg?1) with no effects on the sensorial properties of the final product.     

Copigmentation triggers the development of skin burning disorder on peach and nectarine fruit [Prunus persica (L.) Batsch

Skin burning is a new type of skin damage related to exposure to high pH values during the brushing-waxing postharvest operations that has been observed recently on some newly released peach and nectarine [Prunus persica (L.) Batsch] cultivars. In this work, we described this skin disorder for the first time and studied its triggers and biological basis. Different skin burning susceptibility was observed after screening 21 peach and nectarine cultivars. The stability of the skin phenolic extracts to pH in the range 7-10 was studied by UV-visible spectroscopy. This study demonstrated that fruit skin phenolics are not stable at high pH and that the transformations occurring at high pH are reversible and time-dependent. The changes on the UV-visible absorption spectra at different pH values pointed out the copigmentation of anthocyanins as the mechanism beyond the skin burning disorder. Finally, some recommendations to minimize this postharvest damage are also discussed.     

Chemical,physical and micromorphological properties of termite mounds and adjacent soils along a toposequence in Zona da Mata,Minas Gerais State,Brazil

Little is known about the effects of neotropical mound-building termites in soil chemical and physical properties. The influence of soil termite activity on soil characteristics was studied by assessing chemical, physical and micromorphological properties of a toposequence of Latosols (Oxisols). Soil samples were collected from the walls and inner parts of termite mounds and also from adjacent soil. A high diversity of termite genera was found in the mounds along the toposequence, together with the inquiline termites and other soil-dwelling arthropods. Chemical analyses showed that pH and the contents of organic C and N, P, Ca and Mg were significantly higher in termite mounds compared with adjacent areas, with an inverse trend for Al content. Significant differences in pH and exchangeable Al were observed between soil and mound across the slopes. The mound density across the landscape was higher at the upper slope segment, followed by the hill top, middle slope and lower slope segments. Considering a lifespan of 30 years and dimensions of termite mounds found in the toposequence we conclude that the textural and chemical uniformity of Latosols may be increased, following the pedobiological turnover during mound building, with local rates varying from 2.1 to 7.5 m³ ha^− 1.     

Ecosystem service supply and vulnerability to global change in Europe

Global change will alter the supply of ecosystem services that are vital for human well-being. To investigate ecosystem service supply during the 21st century, we used a range of ecosystem models and scenarios of climate and land-use change to conduct a Europe-wide assessment. Large changes in climate and land use typically resulted in large changes in ecosystem service supply. Some of these trends may be positive (for example, increases in forest area and productivity) or offer opportunities (for example, "surplus land" for agricultural extensification and bioenergy production). However, many changes increase vulnerability as a result of a decreasing supply of ecosystem services (for example, declining soil fertility, declining water availability, increasing risk of forest fires), especially in the Mediterranean and mountain regions.