Occurrence Of Blood Spots Research Articles

Establishing a Method for Electrical Immobilization of Whitefish on Board Fishing Vessels

ABSTRACT A downscaled version of an electrical dry stunner used in aquaculture has been adapted for use on fishing vessels to immobilize the catch (cod, haddock and saithe) shortly after capture to facilitate immediate and easy catch handling, and to minimize downgrading due to poor bleed-out. Possible effects of electrical stimulation of white muscle (blood lactate, initial pH and twitch ability) were determined. Eye roll, respiration, equilibrium, swim ability and noxious stimuli were assessed after stunning and fillets were examined with respect to color shade, possible blood spots and discolorations. Suitable voltages, exposure times to electricity, and rows of electrodes were 40 and 70 V, 4 to 6 s, and 3 to 5 rows of electrodes, respectively. Cod and haddock can be immobilized without skeletal damages and occurrence of blood spots and discolorations. In contrast, 11% of the saithe had fractured spine usually accompanied by a single large blood spot.

Occurrence of Blood Spots in the Carcass of Japanese Black Cattle Slaughtered by the Suspension-bleeding Method

Occurrence of Blood Spots in the Carcass of Japanese Black Cattle Slaughtered by the Suspension-bleeding Method

The on-board live storage of Atlantic cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) caught by trawl: Fish behaviour, stress and fillet quality

The aim of the present study was to assess the effects of the short-term live storage of Atlantic cod and haddock on residual blood in fillets. The fillet colour characteristics of fish sampled after 0, 1.5, 3 and 6h of live storage were compared with fish subjected to current commercial processing procedures. Fish behaviour during live storage was also assessed, along with handling stress, by measuring the blood constituents (cortisol, glucose, lactate, pH and haematocrit), the initial white muscle pH, muscle twitches and length of time to the onset of rigor. The fillet colour in the CIE L*a*b* colour space was determined on fresh fillets (on-board) and the presence of discolouration was quantified by using a modified version of the Fillet Quality Index method. Fish behaviour analysis performed during live storage showed some signs of stress and that the condition of fish caught at greater depths was inferior to fish caught in shallower waters. The survival rate varied between the different trials (48.9–92.5%), and was likely impacted by the fishing depth. The blood chemistry data showed that the captured fish were somewhat stressed, but we were not able to clarify whether the fish were becoming gradually more stressed during the subsequent live storage, or whether the observed increase or lack of recovery were a result of a delayed response for the various stress parameters. The occurrence of blood spots and discolouration was low in fillets cut from both species of fish just after capture. Subsequent live storage did not change this scenario. The colour characteristics of fillets cut from dead fish after 4.5–5.5h were only marginally inferior to fillets from all the other treatments.

Upgrade of egg quality through different heat-combating systems during high environmental temperature.

The aim of the study was to find out the effect of various heat-combating systems (HCS) on the egg quality characteristics of commercial laying hens during high environmental temperature of the year. Three hundred pullets were wing banded and randomly divided into 15 experimental units comprising of 20 pullets each. These units were randomly allotted to five treatment groups, replicated thrice according to four heat-combating systems (desert cooling, water sprinkling, time limit feeding, ascorbic acid supplementation), and the control was maintained under the same housing system. The mean values of egg weight, eggshell thickness, Haugh unit, thick albumen height, yolk height, and yolk diameter were calculated. The layers kept under the influence of desert cooling produced eggs with more weight and thicker shells than those under other systems. Results of the present study did not show any difference in the shell thickness between water sprinkling and ascorbic acid supplementation as compared to the control group. Haugh unit and yolk index values obtained from the layers kept under various HCS did not significantly differ from those of the control group. All HCS significantly reduced the occurrence of blood spots in the eggs as compared to the control. All the treatments in general markedly reduced the incidence of meat spots in the eggs especially with the supplementation of ascorbic acid being the most effective. Among all of the treatments, the desert cooling system proved to be the best for producing better-quality eggs during hot periods of the year with less humidity.

Effect of flame roasting of dietary grains on the performance of leghorn hens

Two experiments examined the effect on the performance of Leghorn hens given diets containing flame-roasted grains from 140 to 490 d of age. In exp. 1, the inclusion of barley, corn and wheat roasted at 121, 119 and 149 °C, respectively, had no significant (P > 0.05) effect on productive performance. Experiment 2 contained a factorial arrangement of treatments that involved two sources of dietary barley (non-roasted or flame-roasted at 154 °C), two methods of milling (hammer or roller) and two dietary protein levels (15 or 18%). Hens given the diets that contained roasted barley had lower (P < 0.01–0.001) 490-d body weights, egg production, early egg weight (196 d) and number of extra large sized eggs, and higher (P < 0.05–0.01) feed conversion, monetary returns, interior egg quality and number of medium sized and grades B and C eggs than those fed the non-roasted barley control diet. Mortality, the number of large-sized eggs and egg weights, feed conversion and the occurrence of blood spots were higher (P < 0.05–0.001) while the number of medium-sized eggs was lower (P < 0.05–0.001) when the hens were fed roller compared with hammer-milled grains. Hens given the 18% protein-containing diets had higher (P < 0.05–0.01) 490 d body weight, egg production, monetary returns and numbers of small sized and grades B and C eggs, but lower (P < 0.05) mortality than those receiving the diets that contained 15% protein. Key words: Flame roasting, dietary grains, Leghorn hens

The Influence of Dicumarol on the Incidence of Blood Spots in Eggs

THE occurrence of blood spots in eggs is a problem which causes great losses in marketable eggs, as well as unfavorable reaction from consumers. It is commonly assumed that from 1/2 to 6 percent of chicken eggs randomly selected contain blood spots.The exact cause of blood spots in eggs has not been determined, however, the occurrence of blood spots has been associated with certain physiological functions. Nalbandov and Card (1944) found that blood spots were due to the rupturing of blood vessels in the follicle wall. It was later reported that blood spots were due to hemorrhages that occur before ovulation (Taylor, 1949).It has recently been suggested that the addition of stabilized vitamin K to a hen feed will greatly reduce the percentage of blood spots occurring in eggs (Berruti and Dedrick, 1961). These workers postulated that the vitamin K was functioning in preventing hemorrhages of blood vessels …

Blood Spot Incidence in Chicken Eggs and Vitamin A Level of the Diet

THE occurrence of blood spots in eggs of the domestic fowl has been considered generally to be caused by genetic and environmental factors. A suggestion that diet might be associated with the incidence of blood spots in chicken eggs was noted at this Station (Bearse and Miller, 1940) when in experiments on vitamin A requirements of laying hens, diets with a low level of this vitamin produced eggs with numerous small blood spots. The occurrence of increased blood spots was attributed to a possible vitamin K deficiency because of low levels of alfalfa in the rations fed.Many nutritional factors have been studied to determine their effect on production of blood spots in eggs [Nalbandov and Card, 1944, 1947; Denton, 1947; Carver and Henderson, 1948; Sauter et al., 1952]. While some of these investigations showed a beneficial effect from grass range, dried cereal grass, and fresh cut and dehydrated alfalfa, …

The Relationship between Egg Shell Color and Incidence of Colored Meat Spots

VAN WAGENEN, Hall, and Wilgus (1937) reported that “eggs from the American breeds studied showed a much greater incidence of meat spots than did those from the Single Comb White Leghorn. No differences in the occurrence of blood spots were observed among the breeds”. Jeffrey (1945) working with Single Comb White Leghorns, Single Comb Rhode Island Reds, Barred Plymouth Rocks, and Legbars confirmed these observations.Nalbandov and Card (1944) proposed a view of meat spot formation which may be summarized as follows: “meat spots result from the transformation of blood clots, under the influence of changes in pH and high environmental temperatures, either prior to ovulation or during egg formation, or even after the egg is laid.” Card and Nalbandov (1944) reported that the average incidence of meat spots for their strains of Single Comb White Leghorns was 12.8 percent and for their heavy breeds 6.1 percent. In these same .

XXI.—A Study of the Incidence, Distribution and Characteristics of Blood Spots and Miniature Eggs

There are two commonly met with types of defective eggs laid by the domestic hen that result in considerable financial loss to the poultry farmer, and are frequent enough in their occurrence to affect perceptibly the potential food supply derived from the poultry industry.The first of these results from the inclusion of blood or meat spots in eggs, and the second is the production of eggs so small as to make the majority of them unsaleable—the so-called “Miniature” eggs.The presence of blood on the yolk of an egg was recorded by Aristotle as early as 300 B.C., and he attributed it to premature ovulation. Later, about A.D. 1600, Fabricius (Adelmann, 1942), during a demonstration of “sanguineous” eggs to his anatomy class, described a livercoloured body included in an egg. The occurrence of blood spots in eggs led both these authors to propound the theory that the yolk was directly formed from blood.

A Study of Interior Egg Quality in Twenty Midwestern Flocks

During the course of studies on the occurrence of blood spots in eggs from commercial flocks we had an opportunity to record interior egg quality on a total of 7,200 eggs consisting of 360-egg samples from each of twenty flocks. There were 10 flocks of Leghorns, 4 from Illinois, 2 each from Indiana and Michigan, and one each from Missouri and Ohio. The remaining 10 flocks were heavy breeds, 3 White Plymouth Rocks, 1 Barred Plymouth Rock, 2 New Hampshires, and 4 Rhode Island Reds, and they were located in Illinois, Indiana, Iowa, Michigan, Minnesota, and Missouri.It was requested that the sample from each flock represent a single day’s collection from pullets hatched in 1943, and be gathered on or about May 15, 1944. Eggs were shipped by express to Urbana, Illinois, and were examined within twenty-four hours after arrival.All eggs were broken individually on a glass plate .