On a New Species of Hysterothylacium (Nematoda: Anisakidae) from Cauque mauleanum (Pisces: Atherinidae) by Brightfield and Scanning Electron Microscopy

Hysterothylacium geschei n. sp. (Nematoda, Anisakidae) is described from the intestine of Cauque mauleanum (Steindachner) (Pisces: Atherinidae) from Lake Panguipulli (39º43'S; 72º13'W), Chile. Eleven (78.6%) out of 14 fish were infected, with a mean intensity (range) of 14.4 (1-55) worms. The new species can be differentiated from the two previously described species of freshwater fishes from South America by the presence of lateral alae, the number of caudal papillae, and the length of the spicules, oesophagus, intestinal caecum, distance vulva-anterior extremity and the length ratio intestinal caecum: ventricular appendix. From the fishes examined in Lake Panguipulli, including the introduced salmonid species Oncorhynchus mykiss (Walbaum) and the authochthonous species Basilichthys australis Eigenmann (Atherinidae) and Percichthys trucha (Valenciennes) (Percichthyidae), only one specimen of P. trucha was found parasitized by a third-stage larva of this species.

Camallanus cotti Fujita, 1927 (Nematoda, Camallanoidea) in ornamental aquarium fishes: pathology and morphology

The pathology induced by the nematode Camallanus cotti in the aquarium fishes Beta splendens (beta fish) and Poecilia reticulata (guppy) consisted of gross and microscopic lesions, the former characterized by abdominal swelling with reddish parasites protruding from the anus in both fish hosts and the latter, similar in the beta fishes and guppies, by hemorrhage, congestion, edema, a few glandular elements, and extensive erosion areas in the rectum mucosa, with a marked thickening of the wall and absence of inflammatory infiltrate. Lesions were associated with the presence of several worms attached to the wall or free in the rectal lumen. This is the second reference of the parasite in Brazil and the first report of pathological findings related to this nematode species that is also briefly redescribed and illustrated for the first time on the basis of Brazilian samples.

Body lipid deposition in Nile tilapia fed on rations containing tannin

The aim of this work was to evaluate the effect of tannin sources and levels in rations, on the productive performance and body lipid deposition of Nile tilapias (Oreochromis niloticus) during the finishing phase. Three hundred and forty-two fishes were distributed in 18 tanks. Rations were prepared using corn, sorghum varieties, with low and high tannin content, and tannic acid at 0.08, 0.34, and 0.60%. Weight gain, apparent feed conversion and protein efficiency rate were not influenced by the treatments. The highest body lipid deposition was observed for the tannic acid treatment (14.39%), while the diet containing sorghum with high tannin content yielded leaner body (12.01%) than that of sorghum with low tannin content (13.31%). Diets containing sorghum provided lower levels of visceral fat. Rations with tannin contents did not harm the productive performance of Nile tilapia.

Effects of grilling on cholesterol oxide formation and fatty acids alterations in fish

Due to the adverse effects of the cholesterol oxidation products for the human health, the search of the occurrence and the quantification of these compounds in foods are considered of great importance. In this paper the effect of grilling in hake and sardine on cholesterol oxides formation and fatty acids alterations was investigated. The main fatty acids determined in both fishes were docosahexaenoic (DHA), oleic, eicosapentaenoic (EPA) and palmitoleic. The total lipids, fatty acids and cholesterol contents were decreased significantly (p < 0.02) after thermal treatment, with simultaneous increase of the cholesterol oxides contents. The cholesterol oxides determined in both species in the present study were: 19-hydroxycholesterol, 24(S)-hydroxycholesterol, 22(S) hydroxycholesterol, 25-hydroxycholesterol, 25(R)-hydroxycholesterol and 7-ketocolesterol. Besides the presence of the cholesterol oxides in raw fishes, there were a greater number of products resulting from the oxidation of cholesterol side chain, a fact rarely observed in foods.

Preliminary studies on nutritive and organoleptic properties in processed fish fillets obtained from Iran

The effects of boiling, frying, and roasting methods on nutrients and properties some of marine fishes were studies. AOAC official methods were used for the analyses of the samples. Frying reduced the protein content of Nemipterus japonicas, while roasting reduced the protein content of Carangoides malabaricus and Saurida undosquamis. Fresh and fried C. malabaricus had 71.2% and 57.05% protein content, respectively, while N. japonicas had 57.39% and 47.51%, respectively. The highest oil content in C.malabaricus was 16.80%, followed by N.japonicus 12.80%; while the lowest oil content in S.undosquamis was 5.88%. N.japonicusis protein content reduced with frying. Some cooking methods used in the processing can have an effect on of fish nutrient composition. The texture of fried and boiled fish fillets significantly differ from that of the roasted fillets (p<0.05).