RESUMO
Two systems for transporting live salmon (Salmo salar) were compared in terms of their effects on blood variables, muscle pH and rigor index: an 'open system' well-boat with recirculated sea water at 13.5 degrees C and a stocking density of 107 kg/m3 during an eight-hour journey, and a 'closed system' well-boat with water chilled from 16.7 to 2.1 degrees C and a stocking density of 243.7 kg/m3 during a seven-hour journey. Groups of 10 fish were sampled at each of four stages: in cages at the farm, in the well-boat after loading, in the well-boat after the journey and before unloading, and in the processing plant after they were pumped from the resting cages. At each sampling, the fish were stunned and bled by gill cutting. Blood samples were taken to measure lactate, osmolality, chloride, sodium, cortisol and glucose, and their muscle pH and rigor index were measured at death and three hours later. In the open system well-boat, the initial muscle pH of the fish decreased at each successive stage, and at the final stage they had a significantly lower initial muscle pH and more rapid onset of rigor than the fish transported on the closed system well-boat. At the final stage all the blood variables except glucose were significantly affected in the fish transported on both types of well-boat.
Assuntos
Músculo Esquelético/química , Músculo Esquelético/fisiologia , Rigor Mortis/veterinária , Salmo salar/fisiologia , Meios de Transporte/métodos , Animais , Aquicultura , Manipulação de Alimentos/métodos , Manipulação de Alimentos/normas , Conservação de Alimentos/métodos , Conservação de Alimentos/normas , Concentração de Íons de Hidrogênio , Gelo , Densidade Demográfica , Salmo salar/sangue , Alimentos Marinhos/normas , Navios , Estresse Fisiológico , Fatores de TempoRESUMO
During the transport of salmon (Salmo salar), in a well-boat, 10 fish were sampled at each of six stages: in cages after crowding at the farm (stage 1), in the well-boat after loading (stage 2), in the well-boat after eight hours transport and before unloading (stage 3), in the resting cages immediately after finishing unloading (stage 4), after 24 hours resting in cages, (stage 5) and in the processing plant after pumping from the resting cages (stage 6). The water in the well-boat was at ambient temperature with recirculation to the sea. At each stage the fish were stunned percussively and bled by gill cutting. Immediately after death, and then every three hours for 18 hours, the muscle pH and rigor index of the fish were measured. At successive stages the initial muscle pH of the fish decreased, except for a slight gain in stage 5, after they had been rested for 24 hours. The lowest initial muscle pH was observed at stage 6. The fishes' rigor index showed that rigor developed more quickly at each successive stage, except for a slight decrease in rate at stage 5, attributable to the recovery of muscle reserves.