Fishers' behaviour in response to the implementation of a marine protected area

Marine Protected Areas (MPAs) have been widely proposed as a fisheries management tool in addition to their conservation purposes. Despite this, few studies have satisfactorily assessed the dynamics of fishers' adaptations to the loss of fishing grounds. Here we used data from before, during and after the implementation of the management plan of a temperate Atlantic multiple-use MPA to examine the factors affecting the spatial and temporal distribution of different gears used by the artisanal fishing fleet. The position of vessels and gear types were obtained by visual surveys and related to spatial features of the marine park. A hotspot analysis was conducted to identify heavily utilized patches for each fishing gear and time period. The contribution of individual vessels to each significant cluster was assessed to better understand fishers' choices. Different fisheries responded differently to the implementation of protection measures, with preferred habitats of target species driving much of the fishers' choices. Within each fishery, individual fishers showed distinct strategies with some operating in a broader area whereas others kept preferred territories. Our findings are based on reliable methods that can easily be applied in coastal multipurpose MPAs to monitor and assess fisheries and fishers responses to different management rules and protection levels. This paper is the first in-depth empirical study where fishers' choices from artisanal fisheries were analysed before, during and after the implementation of a MPA, thereby allowing a clearer understanding of the dynamics of local fisheries and providing significant lessons for marine conservation and management of coastal systems

Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p<0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p<0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p<0.05) were seen in broiled muscles from carcasses with shorter storage times (A - 11.78 kgf and B - 10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning

Productive traits of broiler chickens fed diets containing different growth promoters

This study evaluated the effect of different probiotics and prebiotics on the performance of broilers. One-day-old male broiler chicks from the Cobb strain (n=1,260) were randomly distributed in a 3 x 3 factorial arrangement, considering 3 probiotics and 3 prebiotics sources. Nine treatments with 4 repetitions and 35 birds per parcel were used. The results showed that there was no influence of treatment on feed intake at the different rearing phases. Better weight gain (p<0.05) was seen when diet was supplemented with the phosphorylated mannanoligosaccharide-based prebiotic (MOS) compared to diets without prebiotics. Feed conversion of birds fed diets with probiotics and prebiotics was better than feed conversion of birds not receiving such additives. Such better results were seen in the initial period (1 to 21 days), but not in the following period (1 to 35 days) or in the total period (1 to 42 days). Better rearing viability was seen when MOS was used together with organic acidifier when compared to the diets without prebiotic. Viability was worst when no prebiotics or probiotics were used. It was concluded that beneficial effects were seen in performance of birds at 21 days when the growth promoters were used, but not at 42 days of age. Nevertheless, there was better growth viability at 42 days of age when growth promoters were added.Unesp Faculdade de Ciências Agrárias e Veterinárias Departamento de TecnologiaUnesp Faculdade de Ciências Agrárias e Veterinárias Departamento de Tecnologi

Chicken meat quality as a function of fasting period and water spray

This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to four pre-slaughter fasting periods (4, 8, 12, and 16 hours) and sprayed with water or not during lairage. Deboned breast meat was submitted to the following analysis: pH, color, drip loss, water retention capacity, cooking loss, and shear force. There was a significant effect (p < 0.05) of fasting period on meat luminosity was significantly different, with the highest value obtained for 4-hour fasting, whereas no difference was found among the other fasting periods. Meat pH values were different among fasting periods when birds received water spray, with birds fasted for 4, 8, and 12 hours of fasting presenting lower meat pH values (5.87, 5.87, and 6.04, respectively). The interaction between fasting period and water spray influenced meat drip loss and cooking loss, with birds fasted for 16h and not receiving water spray presenting higher drip loss (4.88) and higher cooking loss (28.24) as compared to the other birds. Fasting period affects meat quality, and very short periods (4h) impair meat quality

Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p<0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p<0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p<0.05) were seen in broiled muscles from carcasses with shorter storage times (A - 11.78 kgf and B - 10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning.Universidade Estadual Paulista, Departamento de TecnologiaUniversidade Estadual Paulista, Departamento de Tecnologi