Abstract Macro-ionic composition of fish opercula may be an indicator of the fish stock identity. This is especially interesting in river estuaries, where individual sections of the estuary may differ in terms of their hydrochemical regimes. Diversified macro-ionic tissue composition is likely to provide clues not only about the origin of an individual fish, but also about its possible migration routes. The current study researched this aspect of the chemical composition of perch collected from different sections of the Oder River estuary. A total of 60 European perch, Perca fluviatilis L., were obtained from 3 sampling sites located in the river at Widuchowa, Szczecin Lagoon, and Pomeranian Bay, where waters are subject to dynamic macro-ionic transformations. Fish length ranged from 20 to 25 cm. Opercula of the fish were examined for their content of calcium, magnesium, strontium, sodium, and potassium, with the aid of the flame method using a Perkin-Elmer 3100 atomic absorption spectrophotometer. Perch inhabiting the waters of the Oder River between Widuchowa and Szczecin Lagoon had their opercula composed predominantly of calcium. Calcium was also the predominant ion dissolved in the water in this area; Ca represented 83.6% of all cations in the water and 41.6% of those present in the bones of the perch operculum. The increased levels of salinity near the sea were associated with the replacement of calcium in bones by other, more readily available elements (magnesium or strontium). Differences in the observed macro-ion composition of the opercula were sufficient to assign the perch studied to two distinct groups inhabiting fresh and brackish waters.
This study examined the effect- of starvation on the chemical composition (total protein, crude fat, dry matter, ash) and the excretion of nitrogen (N) and phosphorus (P) of the Antarctic fish Notothenia coriiceps and Notothenia rossii. Starvation resulted in a decrease in lipid content in both species. In Notothenia coriiceps the body fat content decreased from 2.3% to 1.88% and in Notothenia rossii from 0.82% to 0.6%. Excretion rates of N and P were highest on the first day of starvation, then gradually decreased. Average excretion rates (in µmol N or P h−1 100 g−1) of ammonium nitrogen, organic nitrogen, reactive phosphorus, and organic phosphorus respectively were higher for N. coriiceps (8.71, 2.93, 1.09, 0.46) than N. rossii (6.28, 4.94, 0.54, 0.13). During starvation, the proportion of TON in the total excreted nitrogen was on average 43.5% for N. rossi and 24.1% for N. coriiceps, and remained at a relatively stable level. The study confirmed the natural adaptation of the studied fish to the long-term lack of food, and that the excreted loads of N and P may be a source of biogens for autotrophs and serve as a chemical signal in trophochemoreception. The inter-species differences in the excretion of N and P could be due to the differences in fish size, gonad stage of maturity, and nutritional preferences.
Variation of hydrochemical conditions, with special reference to adequacy of waters as fish habitats, was traced based on selected hydrochemical parameters obtained during the studies conducted from February 2013 till February 2014 year. The results were compared with earlier studies. The sources of organic pollution were identified, and the effect of biogenic substances on the biomass, as well as the self-purification capability of the river, were assessed. The total suspension exceeded the requirements for waters which are habitats of both salmonid and cyprinid fishes. Compared to the previous years, the load of organic and inorganic matter in the waters of Wiśniowka River increased; this may have resulted from external inflow, neighbourhood of the hatchery but also, to a small extent, from internal supply. The high availability of nitrogen-(N-NH4+; N-NO2-, N-NO3-) and phosphorus-(total phosphorus; P-PO43-) based biogenic (substances favoured the biomass production, thus contributing to the increase in organic matter load in the river.
The aim of this study was to compare the quality characteristics of the meat of two genotypes (Lohmann Brown and Lohmann White) of laying hens after the laying period. Studies were conducted on pectoral and leg muscles from 26 females, 13 of each genotype. Breast and leg muscles were evaluated in terms of their basic chemical composition, acidity (pH24), color attributes (L*, a*, b*), electrical conductivity (EC24) and macro- (K, P, Na, Mg, Ca) and microelements (Fe, Zn, Cu, Mn, Cr). Analysis of the texture of the pectoral muscle major and rheological properties (sum of viscosity modules and sum of elasticity modules) was also performed. Breast and leg meat were also subjected to sensory evaluation. The genotype of the birds significantly affected the percentage of intramuscular fat in the pectoral muscle and the percentage of protein, fat and water in the leg muscle. When analyzing pectoral and leg muscles for color attributes, we found no significant (p > 0.05) differences between genotypes. Differences were shown, however, between genotypes in EC24 and phosphorus content in leg muscle. Breast muscles differed significantly (p < 0.05) in iron and zinc content. Sensory analysis revealed significant differences between genotypes in leg muscle tenderness and juiciness, and breast muscle juiciness and aroma desirability. When analyzing the breast muscle in terms of texture, we did not observe any significant differences, nor did we find any differences in the assessment of rheological properties. Not depending on genotype, however, we noted significant differences between protein, fat, water and collagen content, sodium, magnesium, calcium, iron, zinc, copper, manganese, chromium, acidity, color parameters (L*, a*, b*), EC24 and tastiness desirability between breast meat and leg meat. The results of this study showed that meat from old hens obtained after the laying period is a good material for further technological processing, due to its favorable basic chemical composition and high nutritional value expressed in the content of macro- and microelements, and is also characterized by relatively good sensory characteristics, which can be improved by marinating or adding enzymatic preparations during its processing.
