福建是全国鲍养殖主产区，近年来，随着鲍产业的发展，福建鲍养殖产业存在的问题逐渐凸显出来。本文总结了福建鲍的陆基工厂化养殖、浅海养殖、“南北接力”养殖和离岸设施养殖等4种模式，并对4种养殖模式进行对比分析，以期改进养殖管理，推动福建鲍养殖产业健康发展。

以鲍内脏为原料，通过碱性蛋白酶酶解，结合超滤方法，制备了鲍内脏蛋白肽样品。经高效液相色谱 检测，分子质量主要分布在192～938 Da，占比76.3%。鲍内脏蛋白肽具有一定的体外自由基清除能力，对1,1-二 苯基-2-三硝基苯肼自由基的最大清除率为32.7%，对羟自由基清除率的半抑制浓度为2.1 mg/mL，对自由基的 清除效果远低于VC。鲍内脏蛋白肽具有较好的体内抗氧化活性，能极显著增强受伤小鼠体内超氧化物歧化酶 （superoxide dismutase，SOD）活力和提高还原型谷胱甘肽（reduced glutathione，GSH）含量，明显降低丙二醛 （malonaldehyde，MDA）和蛋白质羰基含量，鲍内脏蛋白肽中剂量组SOD活力和GSH含量分别提高了33.2%和 1.3 倍，MDA和蛋白质羰基含量分别降低43.9%和40.7%，其效果已接近或超过了阳性对照的水平，且呈现一定的剂 量效应关系。免疫活性实验结果表明，与空白对照组相比，鲍内脏蛋白肽中剂量组小鼠足跖增厚提高了77.1%，抗 体水平提高了28.0%，脾脏指数提高24.9%，胸腺指数提高了1.2 倍，鲍内脏蛋白肽可以从细胞免疫、体液免疫、非 特异性免疫、免疫器官4 个方面增强小鼠免疫功能，且效果优于阳性对照。

棘皮动物因其油脂中含有许多独特的功能和活性物质，而成为开发保健食品和海洋药物的重要资源之一。目前海洋油脂研究主要集中在鱼油上，而对海洋棘皮动物油脂的研究很少。脂肪酸是海洋棘皮动物中重要的生物活性物质，具有降血脂、抗癌、抗炎等功能活性。因此，本文根据国内外的研究进展对海洋棘皮动物脂质的提取、分离纯化、生物活性等方面进行了概述，以期为海洋棘皮动物的综合利用奠定基础，进而为更好地开发新型海洋食品、药品提供科学依据。

The objective of this study was to compare carcass and meat quality between Barbarine lambs raised on rangelands and those reared indoors. A total of 24 weaned male lambs (23.2 kg) were allotted into two groups. The first group (GS) grazed pasture dominated by natural shrubs and was supplemented with 100 g of concentrate. The second group (HS) received oat hay and 200 to 300 g supplement of the same concentrate in order to obtain the same average daily gain (ADG) as the GS group. Six lambs from each group were slaughtered. Lambs to be slaughtered were randomly identified at the beginning of the trial. Carcass traits (offals percentage, dressing percentage, cuts yield, tissue composition, fatness and conformation) were determined; pH and meat and fat color were measured. Samples from longissimus lumborum were collected to analyze fatty acid composition. The GS group was characterized by a higher offals percentage, associated with higher lungs, heart, liver and kidney percentage. Carcass dressing percentage defined as the rate between hot carcass weight and empty BW was lower by 3.4% in the GS group. No differences were observed for carcass meat yield and carcass and leg compactness. Shoulder bone percentage of the GS group was higher, without differences in fat and lean percentages. Fat thickness, kidney and tail fats were lower in the GS lambs. However, intramuscular fat content was not affected. Percentages of saturated fatty acids and polyunsaturated fatty acids (PUFA) were not modified, whereas levels of n-3 and long n-3PUFA (EPA, DPA and DHA) as well as Δ5 desaturase plus Δ6 desaturase index were higher for the GS group. Thrombogenic and atherogenic indexes were not altered. No significant effects were observed for meat pH, meat and fat color. Despite having the same ADG, lambs from the GS group were less fatty, and their meat was richer in beneficial fatty acids.

Traditional techniques of smoking and sun drying were investigated to understand their effects on nutritional qualities of Southern pink shrimp against present human dietary needs. Shrimps subjected to hot smoking at 71 °C and sun drying at ambient temperature of 31 °C treatments were compared to fresh samples. Proximate composition dry weight basis showed that smoked product were highest in protein and carbohydrate (P < 0.05) while fat was raised in sundried products (P < 0.05). The monounsaturated fatty acid (MUFAs) were highest ranging from 35.87 to 40.35 % in all products. Oleic acid (18:1) had highest value of 24.26 % in the smoked. Eicosapentanoic acid (C20:5 n-3) was highest in the sundried while Docosahexaenoic acid (C22:6 n-3) predominated in the fresh. The shrimp protein had Glutamate as the most abundant amino acid in the three forms. Both preservation methods significantly (P < 0.01) raised the values of tyrosine, histidine and leucine. The Ω-3/Ω-6 ratios showed that prawn is rich in omega 3. The highest arginine/lysine ratio (1.54) was obtained in sundried. The EAA/NEAA ratios ranged from 0.72 to 0.80 while index of atherogenicity (IA) and index of thrombogenicity (IT) ranged from 0.71 to 0.82 and 0.21 to 0.30 respectively in all forms. All products forms showed different advantages with respect to quality and nutrition, smoked samples however, offered the best benefits. Information provided is the first detailed study on the impacts of smoking and sun-drying on the nutritional qualities of a shrimp with tremendous economic and nutritional importance.

Dairy products from milk of cows fed diets rich in polyunsaturated fatty acids have a more health-promoting fatty acid composition and are softer but often have oxidized flavors. Dairy products made from cow's milk that has more- or less-unsaturated fatty acid compositions were tested for differences in texture and flavor from those made from bulk-tank milk. The milk was manufactured into butter, vanilla ice cream, yogurt, Provolone cheese, and Cheddar cheese. The products were analyzed for fatty acid composition, physical properties, and flavor. Milk of cows with a more monounsaturated fatty acid composition yielded products with a more monounsaturated fatty acid composition that were softer and had a satisfactory flavor. Thus, selection of cows for milk fatty acid composition can be used to produce dairy products that are probably more healthful and have a softer texture.

Three porcine muscles (Longissimus thoracis, Semitendinosus, Masseter), known to have large differences in biochemical and histological traits, were fully characterized and the link between muscle structure and quality evaluated. The oxidative Masseter had more pigment, higher content of metmyoglobin, haem iron, protein and collagen, and was redder with higher fibre numbers, fibre circularity, pH and water holding capacity than the glycolytic Longissimus. Fibre type distribution showed predominance of type IIB in Longissimus and Semitendinosus white, type I in Semitendinosus red and IIA in Masseter. Type I fibres were larger than type IIB and IIA in Semitendinosus and Masseter, respectively, but not in the Longissimus, indicating that fibre size is muscle dependent. Muscle redness was positively correlated with type I fibre traits, haem iron and metmyoglobin, and negatively associated with type II fibre characteristics, non-haem iron and oxymyoglobin. Expressible juice had positive correlation with fibre size and negative with fibre number and connective tissue.Copyright © 2013 Elsevier Ltd. All rights reserved.