Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets.

Background: Consumer interest in safeguarding animal welfare and increased demand for fresh aquatic products support the need to understand the effects of stunning methods used in aquaculture on the biochemical process affecting fish fillet quality. The present paper aimed at comparing electrical stunning (ES) and cold shock (ICE) in Salmo carpio, an Italian endemic under-investigated species. Rigor mortis evolution, fillet adenosine 5'-triphosphate (ATP), shape, colour, pH and water holding capacity were assessed by integrating chemical and image analyses.

An affordable and easy-to-use tool for automatic fish length and weight estimation in mariculture.

Common aquaculture practices involve measuring fish biometrics at different growth stages, which is crucial for feeding regime management and for improving farmed fish welfare. Fish measurements are usually carried out manually on individual fish. However, this process is laborious, time-consuming, and stressful to the fish.