Anoxia stress and effect on flesh quality and gene expression of tilapia

ZUANAZZI, Jovana Silva Garbelini; LARA, Jorge Antonio Ferreira de; GOES, Elenice Souza dos Reis; ALMEIDA, Fernanda Losi Alves de; OLIVEIRA, Carlos Antonio Lopes de; RIBEIRO, Ricardo Pereira

doi:10.1590/fst.00518

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Original Article • Food Sci. Technol (Campinas) 39 (1) • 2019 • https://doi.org/10.1590/fst.00518 copy

Anoxia stress and effect on flesh quality and gene expression of tilapia

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

We evaluated the effect of the length of stay out of water on stress, gene expression, pH variation, blood parameters, histological analysis and water holding capacity (WHC) in fillets of the Nile tilapia (Oreochromis niloticus) cultivated in net-tanks. For this purpose, the fishes were maintained out of water under different periods of anoxia. Three and 6 min of anoxia in the pre-slaughter period increased the blood levels and mRNA expression of heat shock protein 70 the Nile tilapia and produced fillets with a less firm texture (greater sarcomere length). The evaluated periods of anoxia did not markedly affect pH and WHC. These results demonstrate that a pre-slaughter period of acute stress of up to 6 min does not considerably affect the quality of meat. The fillets of fish slaughtered in the early evening had a higher WHC and lower plasma glucose level than those slaughtered at the other time periods (morning and afternoon).

Keywords:
HSP70; Oreochromis niloticus; pH; sarcomere length; water holding capacity

		Blood parameters
		Cortisol (µg/dL)	Glucose (mg/dL)
Period of anoxia (min)	0	12.31 ± 4.01^B	61.28 ± 4.18^B
	3	28.43 ± 3.71^A	71.96 ± 4.08^B
	6	25.13 ± 3.71^A	91.43 ± 4.40^A
Morning (12°C)		23.65 ± 3.44NS	87.98 ± 3.89^A
Time Afternoon(20°C)		23.31 ± 3.44^NS	72.55 ± 3.87^B
Early evening (24°C)		18.90 ± 4.46^NS	64.13 ± 4.84^B

		WHC (%)		pH
Period of anoxia (min)	0	56.91 ± 0.22NS		6.44 ± 0.02^NS
	3	56.86 ± 0.22^NS		6.44 ± 0.02^NS
	6	56.76 ± 0.22^NS		6.43 ± 0.02^NS
Morning (12 °C)		56.43 ± 0.21^B		6.44 ± 0.02^NS
Time Afternoon (20 °C)		56.70 ± 0.21^AB		6.41 ± 0.02^NS
Early evening (24 °C)		57.40 ± 0.26^A		6.45 ± 0.02^NS
Hours after slaughter		Period of anoxia (min)
Hours after slaughter		pH at 0 min (control)	pH at 3 min		pH at 6 min
0		6.59 ± 0.11^A	6.56 ± 0.10^A		6.54 ± 0.15^A
1		6.54 ± 0.09^AB	6.52 ± 0.08^AB		6.49 ± 0.13^AB
2		6.46 ± 0.12^BC	6.45 ± 0.10^BC		6.45 ± 0.12^AB
3		6.43 ± 0.11^CD	6.44 ± 0.09^C		6.40 ± 0.13^BC
4		6.37 ± 0.08^D	6.36 ± 0.09^D		6.37 ± 0.12^CD
24		6.26 ± 0.07^E	6.27 ± 0.08^E		6.27 ± 0.11^D

Period of anoxia (min)	(μm)	Period	(μm)
0	1.69 ± 0.01^B	Morning (12 °C)	1.70 ± 0.01NS
3	1.72 ± 0.01^A	Afternoon (20 °C)	1.71 ± 0.01^NS
6	1.73 ± 0.01^A	Early evening (24 °C)	1.73 ± 0.01^NS

		mRNA expression
		RyR1	RyR3
Period of anoxia (min)	0	15.08 ± 0.56 NS	11.42 ± 0.43^NS
	3	14.41 ± 0.56 ^NS	11.28 ± 0.48^NS
	6	14.86 ± 0.63 ^NS	11.19 ± 0.48^NS
Time	Morning (12 °C)	14.74 ± 0.49 ^NS	11.15 ± 0.40^NS
Time	Afternoon (20 °C)	14.83 ± 0.46 ^NS	11.44 ± 0.45^NS

Time of the day	Period of anoxia (min)
Time of the day	0	3	6
Morning (12 °C)	7.07±1.33^Ab	11.04±1.09^Ba	11.10±1.09^Ba
Afternoon (20 °C)	11.18±1.33^Aa	8.09±1.33^Aa	8.07±1.09^Aa

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[1] * Corresponding author: jogarbelini@hotmail.com