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  • 1
    Electronic Resource
    Electronic Resource
    Inhibition of amylases from different origins by albumins from the wheat kernel
    Amsterdam : Elsevier
    BBA - Enzymology 391 (1975), S. 170-178 
    Details
    ISSN: 0005-2744
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0005-2744(75)90163-1
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  • 2
    Electronic Resource
    Electronic Resource
    Voluntary hay intake by Sardinian ewes during last weeks of pregnancy and lactation
    Amsterdam : Elsevier
    Small Ruminant Research 7 (1992), S. 203-213 
    Details
    ISSN: 0921-4488
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0921-4488(92)90225-S
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  • 3
    Electronic Resource
    Electronic Resource
    Fatty acid composition of some coregonid species (Coregonus spp.) from different European lakes (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of applied ichthyology 12 (1996), S. 0 
    Details
    ISSN: 1439-0426
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The muscle tissue of coregonid ‘lavarello’ (Coregonus forma hybrida) from Lake Bolsena (Central Italy), ‘bondella’ (C. macrophthalmus) from Lake Maggiore (Northern Italy) and ‘bondelle’ (C. macrophthalmus) from Lake Neuchǎtel (Switzerland), sampled during the whitefishes' growth season, were analysed to evaluate the fat content and the fatty acid composition. In fact, the lipid profile of the muscle is strongly subjected to environmental influence and, as a consequence, its use as a parameter allowing ‘identification of origin’ of the fish products may be possible. ω3 HUFA (highly unsaturated fatty acids = C 20:5 + C 22:5 + C 22:6) content of fish from Lake Bolsena was lower than in coregonid from Lake Maggiore, while the saturated fraction (SFA) was higher. Fish from Lake Neuchǎtel showed a lower ω3 HUFA proportion than in the two other lakes. These data demonstrate that significant differences in fatty acid composition occur in similar fish species living in different lakes. Further studies are required to identify the role of each environmental variable, with special attention to temperature and food range.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1439-0426.1996.tb00061.x
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  • 4
    Electronic Resource
    Electronic Resource
    Seasonal variations in fat content and fatty acid composition of male and female coregonid‘ bondella’ from Lake Maggiore and landlocked shad from Lake Como (Northern Italy) (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 48 (1996), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The Lake Maggiore bondella Coregonus macrophthalmus use perivisceral adipose tissue for gonadal development (with particular evidence in females), and muscle fat as an energy source. Females use mainly saturated fatty acids (SFA) for energy purposes, while males use monounsaturates (MUFA) also. During vitellogenesis, females can also mobilize fatty acid precursors of gonadal highly unsaturated fatty acids of the ω3 family from muscle tissue, but in both sexes specific retention of docosahexaenoic acid (DHA=22: 6ω3) in muscle is evident. Landlocked shad, unlike several freshwater fishes, can utilize the liver as well as body cavity and muscle as a fat reserve depot. The perivisceral fat stored during the feeding period appears to be utilized mainly for winter energy maintenance requirements. Lipid reserves from liver and muscle are also mobilized to meet the requirements resulting from gonadal development. In particular, females seem to use liver reserves, especially 18: 1ω9, more than males, to meet the demands of ovogenesis. In the muscle, SFA are used mainly for energy purposes. During gonadal development, specific muscular and hepatic ω3 highly unsaturated fatty acids (ω3 HUFA=20: 5 + 22: 5 + 22: 6) and ω6 HUFA (20: 4+22: 4+22: 5) retention is evident in both sexes, while fatty acid precursors of ω3 and ω6 HUFA are mobilized, especially from muscle tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1996.tb01433.x
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  • 5
    Electronic Resource
    Electronic Resource
    Quantification of cholesterol oxidation products in commercial fish meals and their formation during storage (2000)
    Oxford, UK : Blackwell Science Ltd
    Aquaculture research 31 (2000), S. 0 
    Details
    ISSN: 1365-2109
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Twenty-two samples of commercial fish meals from Norway, Chile and Peru were analysed for cholesterol and oxysterols using gas chromatography. Cholesterol content ranged from 25.2 to 64.8 g kg−1 total lipids. Detectable levels of the oxysterols 7β-hydroxycholesterol and 7-ketocholesterol were found and their identity was confirmed by gas chromatography-mass spectrometry. Samples of fish meal exhibited wide variability in oxysterols content, 7β-hydroxycholesterol ranging from 3.9 to 105.6 mg kg−1 total lipids (0.4–9.4 mg kg−1 dry matter) and 7-ketocholesterol from 2.0 to 56.2 mg kg−1 total lipids (0.2–5.0 mg kg−1 dry matter). The formation of 7β-hydroxycholesterol and 7-ketocholesterol in one sample of Norse LT94 fish meal stored at room temperature was also studied. Oxysterol content increased during the first 42 days of storage by about 350% and then decreased with further storage. The low amount of oxysterols measured indicates a limited degree of cholesterol oxidation in commercially available fish meals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2109.2000.00504.x
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  • 6
    Electronic Resource
    Electronic Resource
    Aspartic acid racemization in fish meal as induced by thermal treatment (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Aquaculture nutrition 2 (1996), S. 0 
    Details
    ISSN: 1365-2095
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The effect of heat treatment during fish meal processing on amino acid racemization was studied. The hydrolysis-induced racemization rate (R) and the d-isomer content in the sample before hydrolysis (I) were differentiated by means of deuterium labelling and gas chromatography-mass spectrometry (GC-MS) analysis in selected ion monitoring mode. A preliminary experiment on laboratory-made herring meals cooked at 125°C for different time intervals showed aspartic acid (Asp) as the only amino acid with significant racemization before hydrolysis. Aspartic acid racemization rate appeared to be a nearly linear function of the duration of thermal treatment (R2= 0.93; P 〈 0.01). Analyses were carried out on several samples of commercial fish meals from different origin. Low-temperature-dried fish meals had a d-Asp content, expressed as I= 100 [d-isomer concentration before hydrolysis / (d- +l-isomer concentration before hydrolysis)], at less than 1%, while the d-isomer content of high-temperature dried fish meals exceeded 2%. Differences between the two commercial categories were statistically significant (P 〈 0.001). Further studies are required in order to evaluate the effects of d-Asp in protein of fish feeds and the role of the raw material and processing parameters in inducing amino acid racemization in protein of fish meals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2095.1996.tb00014.x
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  • 7
    Electronic Resource
    Electronic Resource
    Fillet yield and chemical composition of farm-raised sunshine bass (Morone chrysops♀ × Morone saxatilis♂) fed high-energy diets (2002)
    Berlin Germany : Blackwell Verlag GmbH
    Journal of applied ichthyology 18 (2002), S. 0 
    Details
    ISSN: 1439-0426
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Fillet yield and chemical composition were evaluated in small, medium and large (about 150, 350 and 700 g, respectively) size classes of sunshine bass (Morone chrysops♀ × Morone saxatilis♂) fed high-energy diets. Fish size had a major effect on the fillet yield, which was significantly higher (38.8 vs. 33.4–34.6%) in fish belonging to the medium-size class. The lipid contents of both whole and skinned fillets were higher than those reported in the literature, ranging from 7.8 to 10.6% in whole fillets and from 5.9 to 7.6% in skinned fillets, thereby allowing classification of sunshine bass fed high-energy diets as a medium-fat fish. A significant effect of fish size on lipid content was found only for whole fillets, therefore indicating that dietary energy excess in larger fish is mainly stored as subdermal fat. The dietary fatty acid profile was found to be the major determinant of edible muscle lipid composition in all size-classes considered. The cholesterol content of muscle tissue ranged from 23 to 29 mg/100 g tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1439-0426.2002.00319.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet (2004)
    Berlin, Germany : Blackwell Verlag GmbH
    Journal of applied ichthyology 20 (2004), S. 0 
    Details
    ISSN: 1439-0426
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The high cost and unpredictable availability of fish meal and fish oil (FO) forced feed mill companies to look for alternative ingredients for aquafeeds. In this study, the effects of alternative dietary lipid sources [FO as control, canola oil (CO), oleine oil (OO), poultry fat (PF) and pork lard (PL)] in trout feed on flavour volatile compounds occurring in brown trout (Salmo trutta L.) fillet were evaluated after 70 days of feeding (rearing temperature 14.6°C). Total amounts of volatile compounds identified were higher for fillets of fish fed diets containing only FO as lipid sources. Total amount of alcohols and aldehydes of the fillets were linearly directly related to the percentage content of polyunsaturated fatty acids (PUFA) n-3 of brown trout flesh. The use of alternative dietary lipid sources, modifying the fillet fatty acids composition, affect the total amount of volatile compounds and, changing the relative amount of each volatile compound, affect the flavour of the fish flesh.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.0175-8659.2003.00522.x
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  • 9
    Electronic Resource
    Electronic Resource
    Growth and product quality of European eel (Anguilla anguilla) as affected by dietary protein and lipid sources (2003)
    Berlin, Germany : Blackwell Verlag GmbH
    Journal of applied ichthyology 19 (2003), S. 0 
    Details
    ISSN: 1439-0426
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: A 12-week feeding trial was undertaken to evaluate the effects of partial replacement of marine raw materials in the diet with soybean meal and beef tallow on growth and product quality of European eel (Anguilla anguilla). Based on growth, feed efficiency and chemical composition, soybean meal was found to be an unsuitable ingredient for eel diets as a substitute for fishmeal (25% on a protein basis), probably because of the low digestibility of its carbohydrate content. However, beef tallow can be used to replace 50% of fish oil without reduction in growth, provided that digestible carbohydrates are present in the diet. No major effects of protein and lipid sources in the diet were found on fillet chemical composition. Sensory analysis revealed no significant differences between fish fed the control and the experimental diets, with the exception of salty taste which was significantly higher in fish fed combined soybean meal and beef tallow compared with fish fed the control diet.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1439-0426.2003.00441.x
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