GIAaquaria service is encharged of aquaria design, maintenance and management, as well as the culture of ornamental marine species, in all the phases of its biological cycle: reproduction, larval culture and ongrowing using a wide variety of culture technologies, routine and specific.
The services offered include:
Seafood constitutes an important source of omega 3 fatty acids, high quality protein, vitamins and minerals in human nutrition. Besides, in Aquaculture production, the nutritional composition of feeds and ingredients is not only critical for aquatic animals growth, but also greatly affects their quality for the consumers. GIAbiochem service offers a wide range of analysis to determine the nutritional quality of these and other alimentary products.
The services offered include:
Giaculture service offers to enterprises and research groups the design and accomplishment of fish culture trials along the whole life cycle, including, larval development, on-growing and reproduction of species with aquaculture interest such as gilthead sea bream (Sparus aurata), European sea Bass (Dicentrarchus labrax), meager (Argyrosomus regius), yellowtail, (Seriola spp.), red porgy (Pagrus pagrus), amberjack (Pseudocaranx dentex), etc. The service evaluates culture methodologies, ingredients, dietary additives, genetic lines, etc. with highly qualified technical assistance and technicians specialized in aquaculture.
Among others the service offers:
Planning and accomplishment of aquaculture training programs for business staff or students of different colleges and technical schools.
This service provides technical support and scientific advice to researchers from the University, and other Research Institutes or Universities, in addition to public or private companies, to incorporate genetic tools and models into their projects and daily work. Thus, the service supports both the experimental design as in the processing and analysis of results.
The GIAhistopath service handles the processing, interpretation and microscopic examination of samples from aquatic animals, offering a wide variety of routine and specific histology techniques to support both companies, for a histopathological diagnosis and research groups, for scientific development.
The services offered are:
• Technical and histopathological reports.
• Technical support to feed companies for immunological and morphological evaluation of new biotech products.
A.May Grumwals-Giemsa technique, B. Immunofluorescence, C. Electron Microscopy, D. Immunohistochemistry
The service GIAMesocosm offers, both for commercial production and experimental studies, high quality eggs, larvae and juveniles from a wide range of marine species of aquaculture interest such as gilthead sea bream (Sparus aurata), European sea bass (Dicentrarchus labrax), meagre (Argyrosomus regius), sole (Solea sp.), red porgy (Pagrus pagrus), striped jack (Pseudocaranx dentex) or yellowtails (Seriola spp.) together with the production of live food (phytoplankton, rotifers, Artemia). Besides, the service offers the posibility to test tecnologies and products in different culture systems under semi-intensive or intensive conditions at a semi-commercial scale.
Tubular photobioreactor (left) and batch system (middle) for microalgae production, large scale rotifers production tanks (right).
Larval rearing tanks for Semi-intensive (mesocosms) with 40 m3 capacity (left), intensive with 2m3 capacity (middle) and pre-growing tanks with 10 m3 capacity (right).
Skretting ARC, Biomar, Clean Algae S.L; Palmitos Park S.A, COC-IEO; Canexmar S.L, ADSA, Acuibag, Tinamenor S.A.
The GIA Quality service GIAqualities offers to both enterprises and research entities different types of quality determinations for aquatic products including organoleptic quality of aquatic products, freshness evolution along shelf life during ice storage, or consumer preferences, etc. The sensory evaluation is carried out by a trained panel of experts or untrained potential consumers in specific facilities designed under standard conditions for the appropriate evaluation of quality. Freshness is studied both instrumental and sensory protocols, as QIM, nucleotic degradation, biogenic amines or texture profile. Besides, consumers tests are design and conducted, including qualitative and quantitative approaches.