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Clams from Tagus Estuary: Microbiological, Physiological And

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Clams from Tagus Estuary: Microbiological, Physiological And Universidade de Lisboa Faculdade de Ciências Departamento de Biologia Animal Clams from Tagus estuary: microbiological, physiological and chemical responses to depuration, transport and environmental stress Patrícia Sofia Laranjeira Anacleto Doutoramento em Biologia Especialidade em Biologia Marinha e Aquacultura 2014 Universidade de Lisboa Faculdade de Ciências Departamento de Biologia Animal Clams from Tagus estuary: microbiological, physiological and chemical responses to depuration, transport and environmental stress Patrícia Sofia Laranjeira Anacleto Tese orientada pelo Investigador Principal Doutor Rui Afonso Bairrão da Rosa e pelo Investigador Auxiliar Doutor António Manuel Barros Marques, especialmente elaborada para a obtenção do grau de Doutor em Biologia Especialidade em Biologia Marinha e Aquacultura 2014 Doctoral dissertation in Biology (specialization scientific area in Marine Biology and Aquaculture) presented to the University of Lisboa Dissertação apresentada à Universidade de Lisboa para obtenção do grau de Doutor (especialidade Biologia Marinha e Aquacultura) _________________________________________________________ Patrícia Sofia Laranjeira Anacleto 2014 AGRADECIMENTOS Durante a realização desta tese de doutoramento, várias pessoas estiveram envolvidas, directa ou indirectamente, no trabalho e a quem quero expressar os meus sinceros e profundos agradecimentos. Em primeiro lugar, agradeço especialmente aos meus orientadores que foram excepcionais e são um exemplo a seguir: ‐ Doutor António Marques, que sempre me incentivou a realizar este doutoramento e me deu suporte para que tal fosse possível. Além de sempre me motivar e apoiar incansavelmente, esteve sempre presente em todas as fases deste trabalho científico, desde os longos embarques no rio Tejo até às noitadas no laboratório com as amêijoas. Além de um grande amigo, ajudou‐me a ultrapassar todos os obstáculos impostos e a conseguir superar todas as dificuldades que encontramos na investigação. Agradeço também todos os conhecimentos científicos e experiência que me transmitiu diariamente e por toda a disponibilidade constante sempre demonstrada. Quero ressaltar também toda a sua paciência em me “aturar” e todo o seu positivismo transmitido que foram uma mais‐ valia e vontade de continuar em frente. ‐ Doutor Rui Rosa, que me aceitou como sua doutoranda e me deu esta oportunidade única de trabalhar também noutra área diferente e tão interessante da habitual (“Food”). É um privilégio tê‐lo como orientador e trabalhar num local tão magnífico como é a “Guia”. A minha profunda gratidão pela amizade, simpatia, motivação, confiança, empenho, entusiasmo e inspiração em todas as etapas deste trabalho científico. Agradeço também todos os conhecimentos científicos transmitidos e financeiros disponibilizados. É extraordinário trabalhar com uma pessoa que tem uma visão científica tão abrangente, com ideias inovadoras constantes e com um espírito incondicional para o mundo científico. Agradeço à Doutora Maria Leonor Nunes pelo seu apoio, orientação e supervisão atenta nas várias fases deste trabalho. Tem sido sempre um privilégio poder contar com a sua dedicação, inspiração, sabedoria, empenho, confiança e motivação. Além disso, agradeço prontamente todas as suas sugestões, críticas e esclarecimento de dúvidas no decorrer deste trabalho científico. Agradeço às instituições de acolhimento, o Instituto Português do Mar e da Atmosfera (IPMA, I.P.) e ao Laboratório Marítimo da Guia (Centro de Oceanografia, Faculdade de Ciências da Universidade de Lisboa; LMG‐CO, FCUL, UL), por terem proporcionado as condições necessárias à realização deste trabalho científico. Agradeço a todas as pessoas da Divisão de Aquacultura e Valorização (DivAV) do IPMA que estiveram envolvidas neste trabalho científico. Em especial à Dra. Ana Luísa Maulvault pela amizade dentro e fora do meio científico, pelo apoio e ajuda sempre demonstrados no trabalho prático, em particular quando incluía fazer noitadas e passar fins‐de‐semana com as amêijoas, muitas vezes com um odor insuportável. Toda a sua boa‐disposição e energia constantes foram uma mais‐valia para que esses momentos fossem menos duros. Agradecimentos Agradeço também o apoio prestado e amizade demonstrada da Doutora Milena Chaguri e da Doutora Paula Martin, durante as suas estadias em Portugal e que certamente levaram boas recordações para o Brasil. Assim como eu trouxe do Brasil e agradeço à Milena pela grande amizade e pelos passeios maravilhosos por Botucatu. Agradeço à Doutora Narcisa Bandarra, Doutor Rogério Mendes e Doutora Sónia Pedro pela colaboração no trabalho desenvolvido nos laboratórios de Nutrição, Bioquímica e Microbiologia. Muitos outros colegas foram fundamentais no apoio dado, entre os quais o Doutor Carlos Cardoso, Doutora Sara Barrento, Júlia Ferreira, Engª Patrícia Oliveira, Doutora Helena Silva, Doutora Helena Lourenço, Doutora Cláudia Afonso e Dra. Vera Barbosa. E agradeçço a todos os restantes colegas… Do Laboratório Marítimo da Guia, agradeço a todos os colegas pelo companheirismo e disponibilidade demonstrados. Em especial à Dra. Vanessa Lopes, Doutor Tiago Repolho, Dr. Miguel Baptista e Dra. Ana Rita Lopes pelo apoio constante que deram durante as experiências, pela vossa amizade e por serem simplesmente espectaculares. Agradeço ao Doutor Mário Diniz por me ter gentilmente recebido na Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa (FCT/UNL) e por todos os seus conhecimentos científicos e colaboração no trabalho aí desenvolvido. Igualmente, quero agradecer à Dra. Diana Madeira e Dra. Vanessa Mendonça pela ajuda e apoio na realização das análises laboratoriais. Quero agradecer ao Doutor Patrick Freire do Instituto Nacional de Investigação Agrária e Veterinária (INIAV, I.P.) pela sua disponibilidade, ensinamentos, apoio e boa‐disposição sempre demonstradas. Quero também agradecer à Dra. Tânia Chança pelo grande apoio e ajuda nas últimas experiências com as amêijoas e desejar boa sorte para a conclusão do seu mestrado. À Doutora Inês Guinote pela simpatia e bons momentos de convívio, principalmente nas horas de almoço. Agradeço à Professora Doutora Maria Luísa Carvalho do laboratório do Centro de Física Atómica da Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa (CFA, FCT/UNL) assim como a todas as meninas da sua equipa de investigação (Sofia, Ana, Diana, Marta) pela colaboração, apoio e ajuda na determinação de elementos químicos no aparelho de EDXRF. Agradeço a todos os pescadores que colaboraram gentilmente e com entusiasmo na recolha de amostras no estuário do Tejo, em particular ao Sr. Jorge Camarão Jerónimo, Sr. Sandro Pinto, Sr. Pedro Patacas e Sr. Daniel. Agradeço ao Aquário Vasco da Gama, e em especial à Dra. Fátima Gil e Dra. Sara Chalante por serem tão amáveis e cederem microalgas sempre que necessário. Agradeço à Fundação para a Ciência e Tecnologia (FCT) pelo financiamento da minha bolsa de doutoramento (Ref: SFRH/BD/69274/2010) que possibilitou a execução desta tese e também aos projectos MUSSELSALIVE “Development of best practice and new technology for grading, handling, transportation, conditioning and storage of mussels for SMEs in the European mussel industry” (Ref: 243452) e SHELLPLANT “Development of a novel production system for intensive and cost effective bivalve farming” (Ref: 232273) que financiaram muitos dos reagentes e material. Agradecimentos Agradeço a todos os meus amigos, pelo seu apoio, amizade, motivação e pelos bons momentos partilhados. Agradeço à minha família, e de um modo muito especial aos meus pais pelo amor incondicional, educação, carinho, apoio e incentivo em todos os momentos da minha vida. Obrigado por sempre me proporcionarem as melhores condições e serem o meu grande suporte. Agradeço especialmente à minha irmã Andreia por todo o apoio incondicional, pela grande ajuda que me deu nos trabalhos com as amêijoas, inclusive quando consistia em “lavar sistemas” e por toda a motivação, amizade e carinho que foram constantes e fundamentais durante estes anos. Agradeço também toda a ajuda e força do João Pedro que foram muito importantes e fundamentais. Por último, mas não menos importante e decerto o primeiro, agradeço ao Nuno, pelo seu amor, amizade, carinho, companheirismo, incentivo, compreensão, paciência, apoio incondicional e motivação constantes, o que sempre me transmitiu segurança e vontade de concluir esta tese. Obrigada por tudo o que fizeste por mim e continuas a fazer. Sei que posso contar sempre contigo. Quero também agradecer ao Lucky, o meu gatinho “mais que tudo”, pelos seus miminhos e carinhos que recebi aquando da escrita da tese. De igual modo, agradecimentos felinos ao Savi, à Sasha e ao Suri. Obrigado a todos aqueles que de alguma forma contribuíram e participaram em mais uma etapa da minha vida. TABLE OF CONTENTS List of abbreviations and units 1 List of figures 9 List of tables 13 Abstract 17 Resumo 19 Resumo alargado 21 List of papers 25 CHAPTER 1 General introduction 27 CHAPTER 2 Portuguese consumers’ attitudes and perceptions of bivalve molluscs 77 CHAPTER 3 Microbiological composition of native and exotic clams from Tagus 89 estuary: Effect of season and environmental parameters CHAPTER 4 Microbiological responses to depuration and transport of native and 101 exotic clams at optimal and stressful temperatures CHAPTER 5 Physiological responses to depuration and transport of native and 113 exotic clams at different temperatures CHAPTER 6 Effects of depuration on metal levels and health status of bivalve
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