Fishmeal replacement by periphyton reduces the fish in fish out ratio and alimentation cost in gilthead sea bream Sparus aurata.

Aquaculture threatens natural resources by fishing down the sea to supply fishmeal. Alternative protein sources in aquafeeds can provide a solution, particularly those that are waste from other operations and thereby reduce feed production costs. Toward this goal, we examined the waste biomass of marine periphyton from biofilters of an integrated multi-trophic aquaculture (IMTA) system as a replacement for fishmeal in diets of gilthead seabream (Sparus aurata). Four isoproteic (41%) and isolipidic (16.7%) aquafeeds were formulated with increased content of periphyton and a corresponding decrease in fishmeal from 20 to 15, 10, or 0%. The growth and biochemical content of seabream fingerlings (initial body weight 10 g) were examined over 132 days. Replacing 50% of fishmeal by waste periphyton improved feed conversion ratio (1.2 vs. 1.35 in the control diet) without harming fish growth. The complete replacement of fishmeal with periphyton resulted in 15% slower growth but significantly higher protein content in the fish flesh (59 vs. 52% in the control diet). Halving fishmeal content reduced feed cost by US$ 0.13 kg-1 feed and saved 30% in the cost of conversion of feed to fish biomass (US$ 0.58 kg-1 produced fish vs. $0.83 in the control diet). Finally, the total replacement of fishmeal by waste periphyton in the diet reduced the fish in-fish out ratio to below 1 (0.5-0.9) as compared to 1.36 in the control diet. Replacing fishmeal with on-farm produced periphyton minimizes aquaculture footprint through the removal of excess nutrients in effluents and the use of waste biomass to reduce the 'fish in' content in aquafeeds and fish production costs. The present study demonstrates the great practical potential of this dual use of marine periphyton in enhancing the circular economy concept in sustainable fish production.

The relationship between forests and freshwater fish consumption in rural Nigeria.

Nigerians depend on fish for maintaining diverse and healthy diets. Fish are a key source of protein and micronutrients, both of which are important for healthy diets. Some research has shown that forests provide important ecosystem functions that support the productive capacity and sustainability of inland fisheries. Our study aims to empirically assess the relationship between forest cover around rivers and fish consumption. We use data from the Living Standards Measurement Survey (LSMS) and spatially merge household and village data with forest cover and river maps. We estimate the relationship between forest cover around rivers and average village fresh fish consumption, while also accounting for other socio-economic and geographical determinants. We find that that the density of forest cover around rivers is positively and significantly correlated with village consumption of fresh fish. Our results suggest that forests influence the consumption of fresh fish by improving the productivity of inland fisheries and increasing the availability of fish. Aquatic habitats tend to be overlooked in debates on land use and food production, and yet can be critically important sources of nutrient-rich foods that are limited in rural diets in developing countries, particularly for the poor. Clearing forests for agriculture in order to produce more agricultural crops might have the unintended consequence of reducing another important food source.

Occupational asthma in seafood manufacturing and food allergy to seafood

No disponible

Global fishmeal and fish-oil supply: inputs, outputs and markets.

Recent data on fishmeal and fish-oil supply are presented identifying key producer countries and raw material sources and distinguishing between whole fish and by-products. The conversion of these raw materials into marine ingredients is discussed and global volumes presented. This is followed by a summary of the main countries using these marine ingredients over recent years. Uses of fishmeal and fish-oil by market segment are then presented. From this, a global mass balance of inputs and outputs is derived which allows the calculation of the input-to-output ratios (fish in:fish out; FIFO) for the main aquaculture production types to be made. Current areas of focus by the industry include the need to demonstrate sustainable practice, more strategic use of marine ingredients, greater use of fishery and land-animal by-products as well as vegetable substitutes, and novel sources of essential omega-3 fats, notably the long-chain polyunsaturated fatty acids, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. Implications are drawn for future supply prospects of fishmeal and fish-oil and their future role in aquaculture, agriculture and human health.

Perceived barriers to consumption of fish among Norwegian women.

This study aimed to characterize constraints on consumption of fish perceived by consumers in Norway. A random sample of Norwegian women aged 45-69 years answered a self-administered mail questionnaire in 1996 about eating habits, perceived barriers to fish consumption, socioeconomic status, and questions related to health. Altogether, 9407 women answered the questionnaire (response rate: 52.5%). Data were analyzed by means of logistic regression. Limited supply of fish products that satisfy children's wishes reduce at-home fish consumption. People with health problems and those who wish to lose weight are dissatisfied with the range of products offered in the marketplace. Satisfaction with quality and availability of wild lean codfish, especially in inland regions, is lower than for aqua-cultured fat salmon. Neither income nor education or health factors were significantly associated with consumption levels among those who would like to eat more fish. Higher education and income were associated with increased dissatisfaction about fish consumption, but also with reduced perception of most barriers. It is concluded that improvements in the supply of high-quality fresh and processed fish products that satisfy (a) children's wishes, (b) health-oriented family members, and (c) convenience-oriented consumers, will significantly increase at-home consumption of fish.

Carne de pescado separada mecanicamente da ictiofauna acompanhante da captura do camaräo-sete-barbas: obtençäo e utilizaçäo de bloco congelado / Minced fish flesh from seabob shrimp by catch, preparation and utilization of frozen blocks

Processou-se bloco congelado de carne de pescado separada mecanicamente a partir da ictiofauna acompanhante na captura do camaräo-sete-barbas. Os rendimentos de produçäo variaram de 83,3 por cento a 64 por cento. As composiçöes aproximadas das polpas, das diferentes espécies de peixes, mostraram que o teor de umidade variou de 81,88 por cento a 78,69 por cento; proteína de 193,33 a 15,5 por cento; matéria graxa de 2,30 por cento a 0,69 por cento e cinzas de 1,29 por cento a 0,56 por cento. No preparo de bloco congelado com a mistura de espécies, a polpa assim obtida foi lavada em água gelada durante 10 minutos com agitaçäo (proporçäo água: polpa, 3:1) e combinada com vários ingredientes para produzir tirinhas aceitáveis de peixe. Diferentes formulaçöes foram testadas para se obter um produto acabado pré-cozido com boa aceitaçäo. Amostras de melhor formulaçäo, com e sem a adiçäo de antioxidantes, foram avaliadas sensorialmente durante a estocagem por 9 meses a -20 graus centígrados, notando-se que a incorporaçäo de uma mistura de antioxidante (BHA-BHT) no nível de 0,005 por cento no produto retardou o desenvolvimento de ranço. Esta mistura reduziu o "off-flavor" quando comparado com o controle. Os resultados deste estudo indicam que a carne de pescado separada mecanicamente da ictiofauna acompanhante da captura do camaräo-sete-barbas, processada na forma de tirinhas de peixe, nas condiçöes estudadas, é viável tecnicamente

Edible products from pelagic bissaria (Atherina mochon) fish.

The study was concerned with the utilization of small pelagic bissaria (Atherina mochon) fish in preparing edible, cheap, acceptable and nutritive products. The results confirmed the successful use of the mince of both the whole and beheaded gutted fish either alone or after mixing with different levels of plant sources (e.g. rice, wheat, potato, sesame butter, spices) in producing fresh fish ball, fish flour and spiced salted fish paste. Generally, the panelists preferred the products made from beheaded gutted fish mince above that prepared from whole one. The utilization of plant sources improved the technological properties of the products. The influence of processing on the chemical composition of these products was studied and tabulated.