Seyed Ali Jafarpour,
Volume 4, Issue 1 (6-2015)
Abstract
The effects of cooking methods on sensory attributes and physical properties (firmness, normal shear, cooking loss and color based on L*, a* and b*) of rainbow trout (Oncorhynchus mykiss) fillet was investigated. The study was based on application of autoclavingat 120 °C for 5 and 10 minutes, deep frying of the flour coated fillet at 180 °C for 2 and 5 minutes and microwaving at 600 watt for 2, 4 and 6 minutes. Cooking loss significantly differed among the cooking methods, the highest of which occurred in 6 minute microwaved treatment. The highest and the least color changes were, respectively, recorded in coated fillet fried for 5 minute and for 2 minute microwaved fillet treatment. In terms of normal shear results, control and 2 minute fried fillet treatment had the hardest tissue, respectively. Also the penetrate tests revealed a significant difference between control and other treatments (p< 0.05) as the hardest tissue was the one that fried for 5 minute and the softest one was the control. However, the highest score was allocated to the fried and 6 minute microwaved treatments by the panelists. Based on the sensory evaluation, fillet fried for 5 minute was found as a preferred cooking method.
Mohammad Hosseinpour, Valiollah Jafari, Abdolmajid Abdolmajid, Abbasali Zendebodi,
Volume 4, Issue 1 (6-2015)
Abstract
The effect of simultaneous application of probiotic and digestive enzyme on the intestinal digestive activity of the whiteleg shrimp, Litopenaeus vannamei, was evaluated. For this purpose, the juvenile shrimps were fed for 30 days with a dietary probio-enzyme (containing a combination of six exogenous enzymes and four probiotic bacterial strains) at four concentrations of 0, 0.25, 0.5, and 1 g kg-1 feed. Shrimps (5.04±0.39 g ind-1) were randomly distributed in 12 aquaria (4 treatments × 3 replications); each aquarium contained 15 individual shrimps. Results indicated significantly (p≤0.05) higher growth performance, amylase and lipase activity at 0.5 g kg-1 treatment as compared to other treatments. Protease activity was, however, significantly (p≤ 0.05) higher at 1.0 g kg-1treatment as compared to other groups. Results also indicated that increase in the concentration of probiotic and enzymes supplementation was not associated with increase in all the digestive enzyme activity. In other words, probiotics and enzymes onlywithin specific range can have positive effect on growth performance and digestive enzyme activity of L. vannamei, above or below.
M. Kazemi, A. Abediankenari, R. Rabiei,
Volume 7, Issue 1 (3-2018)
Abstract
Aims: Sargassum bovianum, Polycladia myrica, and Gracilariopsis persica can be used in aquatic diets due to their significant biomass and mass production capacity for artificial rearing. The aim of this study was to investigate the effect of marine macroalgae on growth performance and immune response in rainbow trout (Oncorhynchus mykiss) fingerlings.
Materials & Methods: The present experimental study was carried out on 210 rainbow trout fingerlings, which were randomly selected and cultured in Aquatic Laboratory, Faculty of Marine Sciences, Tarbiat Modares University, Noor, in 2016. These fingerlings were placed in 7 experimental treatments, including a diet without marine macroalgae (control) and by replacing different marine macroalgae powder levels of 5% and 10% with wheat flour. Lindo 5.3 software was used to analyze food items and SPSS 20 software was used to analyze the data.
Findings: The lowest weight gain, the lowest growth factor, the lowest protein efficiency ratio, and the highest feed conversion ratio were in the treatment containing 10% Sargassum bovianum powder and it had a significant difference with other treatments. Condition factor (CF) was at the highest level in control treatment and no significant difference was observed between treatments. There was no significant difference in survival of different treatments. The highest level of serum lysozyme was in the treatment containing 5% Gracilariopsis persica powder and the highest serum hemolytic complement activity was in the treatment containing 5% Sargassum bovianum.
Conclusion: Gracilariopsis persica, Sargassum bovianum, and Polycladia myrica have no effect on the improvement of growth performance in rainbow trout fingerlings, Gracilariopsis persica and Sargassum bovianum have an impact on their immune response.
M. Naderi Jolodar, A. Roohi, M. Ebrahimzadeh,
Volume 7, Issue 1 (3-2018)
Abstract
Aims: Being important both economically and in terms of protection, Luciobarbus capito is at risk of extinction. There are very few studies about the fish of Shahid Rajaee dam and the Tajan River. A significant number of Luciobarbus capitos is present in the dam and upstream. The present study was conducted with the aim of evaluating the growth characteristics and nutritional strategies of Luciobarbus capito in reservoir behind the Shahid Rajaee dam, Sari.
Materials & Methods: The present experimental study was carried out on 180 Luciobarbus capitos in Shahid Rajaee dam, Sari during 4 seasons of 2014 to 2015. The samples were fixed in formalin 10% and the biological and nutritional factors related to growth were investigated. The data were analyzed with SYSTAT 9 and Excel 2003 software.
Findings: The sex ratio of males to females was 1.14/1. The growth pattern of this allometric species was negative (w=0.015×L2.888; b=2.888). In males, allometric was positive and in females, allometric was negative. The mean length and weight of male and female had a significant difference (p<0.05), and the relationship between length and weight in fish was progressive. This species approaches the maximum predicted length with a growth rate of 0.1; the maximum estimated length for fish was 138.6 cm. Nutritional behavior index for under 4 years group showed a herbal diet (RLG=2.4±0.1) and, after puberty, it was inclining to a whole foods diet (RLG=1.2±0.6).
Conclusion: The allometric growth pattern is a negative for Luciobarbus capito, and in all seasons, it has a whole foods diet.
M. Esmaeili Kharyeki , M. Rezaei, S. Khodabandeh , A. Motamedzadegan,
Volume 7, Issue 1 (3-2018)
Abstract
Aims: Skipjack tuna has the highest level of catch rate among tuna all over the world. Its head contains about 64% protein. Many Protein Hydrolysates and peptides obtained from various marine sources have a high antioxidant power. The aim of this study was to investigate the antioxidant activity of Protein Hydrolysate in Skipjack tuna head.
Materials & Methods: In this experimental study, 30 Skipjack tunas were investigated. At first, the amount of different compounds (protein, fat, ash, and moisture) was evaluated in the raw material; then, the hydrolysis process was performed by Alcalase enzyme and the hydrolysis degree of the protein hydrolysate was evaluated at different times. The antioxidant activity of the protein hydrolysate mixture was measured by DPPH radical scavenging activity, iron revival power, and ABTS radical inhibitory activity. For data analysis, the analytical tests were used.
Findings: The main part of the fish head was protein and it had high levels of ash. The degree of hydrolysis increased with increasing time and was it significant at 15, 60, and 120 minutes (p<0.05), but not significant at 120 and 240 minutes (p<0.05). DPPH radical scavenging activity increased with increasing hydrolysis time and there was a significant difference in all samples obtained from different times (p<0.05). The iron reduction capacity of the protein hydrolysate samples increased with increasing the hydrolysis time, and the highest amount was at 240 minute. The samples obtained from different times had a significant difference in iron reduction capacity (p<0.05). Increasing the concentration of protein hydrolysate increased inhibitory activity (p<0.05).
Conclusion: Protein hydrolysate in Skipjack tuna head has a high antioxidant activity and can be used in food products to increase oxidation stability.
A. Zamani, A. Moafi ,
Volume 7, Issue 1 (3-2018)
Abstract
Aims: Increasing the aquatic consumption, developing aquaculture, and the need for aquatic food production will make unclear the availability to fish oil in the future. The aim of this study was to investigate the effect of replacement of fish oil by grape seed oil on growth indices and protease enzymes activity in Rainbow Trout.
Materials & Methods: This study was conducted on 450 Rainbow Trout during a 60-day period. In this study, control diet (A) containing 100% fish oil and 25% (B), 50% (C), 75% (D), and 100% (E) grape seed oil were used instead of fish oil. The data were analyzed by Graph pad prism and SPSS 20 software, using one-way ANOVA test.
Findings: The highest final weight and weight gain was in diet C and the lowest was in D, having a significant difference. Specific Growth Rate (SGR) and Protein Efficiency Ratio (PER) had no significant difference. The highest and lowest feed conversion ratio (FCR) was observed in diets E and C, respectively, with a significant difference. The highest fat efficiency was in diet C. The highest feed efficiency was in diets C and D and the lowest was in E, and the diets were not significantly different. The most activity of pepsin and trypsin was observed in pyloric additions in diet C and in intestine in C and D. The optimal amount of fish oil replacement was satisfied by grape seed oil 50% (diet C).
Conclusion: The diet containing 50% fish oil and 50% grape seed oil is effective in improving the growth indices and activity of pepsin and trypsin enzymes in Rainbow Trout.
E. Abdollahzadeh, S.m. Ojagh , H. Hosseini , H. Ghaemi , Gh. Irajian ,
Volume 7, Issue 1 (3-2018)
Abstract
Aims: Essential oils are a complex of volatile compounds obtained from different parts of plants. Cinnamon (Cinnamomum zeylanicum) essential oil (EO) is known as a suitable source of antibacterial compounds. The aim of present study was to investigate the antibacterial activity of cinnamon EO and ZnO nanoparticles (NPs) against 2 strains of Listeria monocytogenes.
Materials & Methods: In this experimental study, 2 strains of L. monocytogenes (a standard strain and a fish isolated strain) were used. The antibacterial activity of cinnamon EO and ZnO NPs was assessed by well diffusion test. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of cinnamon EO and ZnO NPs were also determined using broth macrodilution method. Moreover, the antibacterial properties of cinnamon EO and ZnO NPs were investigated in a liquid medium. The data were analyzed by SPSS 19 software, using one-way ANOVA and Tukey's post hoc tests.
Findings: The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of cinnamon EO were 16µl/ml and 64µl/ml, respectively. Furthermore, the MIC and MBC of ZnO NPs were 12.5mg/ml and 25mg/ml, respectively. The bacterial population significantly decreased with increasing the ZnO NPs and the cinnamon EO concentrations (p<0.05) and during cold storage, there were significant differences between the 2 strains.
Conclusion: Cinnamon essential oil and ZnO nanoparticles have strong antimicrobial effects against L. monocytogenes, so that the cinnamon essential oil shows bacteriostatic effects on Listeria, but ZnO nanoparticles show bactericidal effect.
A. Saffar Shargh, E. Zakipour Rahimabadi, E. Alizadeh Doughikollaee , F. Gheybi,
Volume 7, Issue 1 (3-2018)
Abstract
Aims: The functional properties of proteins extracted by Isoelectric Solubilization/Precipitation (ISP) method are influenced by various factors such as the use of acid or base while protein extraction. The aim of this study was to investigate the functional properties of protein extracted from Crucian carp (Carassius carassius), using acidic and basic ISP method.
Materials & Methods: This experimental study was carried out on 56 Crucian carps in Bandar Torkaman City, Iran. The minced meat of fish was randomly divided to 2 homogeneous groups for implementing acidic and basic ISP method. The protein was isolated from meat and its functional properties were evaluated. The data were analyzed by SPSS 21 software, using two-sample t-test.
Findings: The protein extracted from Crucian carp meat had a significant difference in acidic and basic treatments (p<0.05). There was no difference in water holding between two treatments (p>0.05). The emulsion capacity of the extracted protein was significantly higher in basic treatment than the acidic treatment (p<0.05). The emulsion stability index was also significantly higher in basic treatment than acidic treatment. All samples had a flow behavior index (n) less than 1, indicating that these samples had a pseudoplastic behavior.
Conclusion: The protein extracted from Crucian carp meat is higher in the acidic treatment, but the basic treatment has better functional properties. The basic treatment has a higher emulsion capacity than the acidic treatment, and the stability index is high in the basic treatment. Protein solutions as well as acidic and basic emulsions have a pseudoplastic property. The amount of food viscosity is higher in acidic treatments compared to the basic treatment.
S. Jeddi, S.a. Jafarpour, S. Yeganeh, M. Naseri,
Volume 7, Issue 1 (3-2018)
Abstract
Aims: With regard to increasing the consumption of seafood in fresh form, the present study was conducted with the aim of investigating color and tissue of Rainbow Trout fillet by chitosan edible coating incorporated with marjoram essential oil during refrigerated storage.
Materials & Methods: This experimental study was conducted as factorial experiment with completely randomized design. Three fillets without coating were treated with 2% chitosan solution and 2% chitosan solution+0.5% of the essential oil and were examined three times for each treatment. The color and tissue properties were evaluated after 0, 7, 14, and 21 days. The data were analyzed by SPSS 22 software, using two-way ANOVA, and Duncan's Multiple Range Test.
Findings: There was no significant difference in the composition of moisture, ash, protein, and total fat between 0 and 21 days at refrigeration temperature. The amount of cold bacteria increased during the storage time and was significantly different in different treatments (p<0.05). The initial number of bacteria showed no significant difference on day 0 between control fillet and treated fillet (p>0.05), but with time, this difference became significant (p>0.05). Fillets treated with chitosan and essential oil resulted in better elastic state and, consequently, better fillet quality compared to the control. The use of 2% chitosan preserved these indices in the fillet without any significant change compared to the control (p<0.05).
Conclusion: Coating Rainbow Trout fillet with marjoram essential oil increases its antimicrobial and antioxidant properties and significantly improves the quality of the color and tissue of the fillets of this fish during refrigerated storage.
A. Taheri, I. Ibrahimzadeh, M.m. Zahedi,
Volume 7, Issue 1 (3-2018)
Abstract
Aims: Due to the high consumption of Pickhandle Barracuda, it is necessary to prepare its amino acid profile. The aim of this study was to investigate the proximate composition and amino acid profile of Pickhandle Barracuda and Yellowtail Barracuda fillet in autumn and spring.
Materials & Methods: The present experimental study was carried out on Pickhandle Barracuda and Yellowtail Barracuda in autumn and spring. The fish were equivalently divided in 2 groups of male and female in 3 clusters, each containing 7 fish. The total amino acid composition was performed by liquid chromatography. The data were analyzed by GRAPHPAD-PRISM 5 software, using unpaired T test.
Findings: In two species, moisture in autumn was higher than spring, but, compared to autumn, the amount of fat, protein, and total ash had a significant difference in spring. In spring, the essential/nonessential (E/NE) amino acid ratio and aromatic amino acids did not have any significant differences in two species, but other measures had significant differences. In autumn, the E/NE ratio and acidic amino acids did not have any significant differences. Chemical indices were more than 1 based on the needs of the adult human. In two species, Leucine showed depletion in the range of 2 to 5 years in autumn and spring.
Conclusion: Both species have a higher moisture in autumn, but the amount of fat, protein, and total ash in spring is higher than autumn. The most common amino acids in both seasons are Glutamic acid and Aspartic acid. Regarding the essential amino acids, there is no depletion in adult human necessity in two species in two seasons. Based on the needs of children aged 2 to 5 years, Leucine has depletion in both species.
F. Bakhshi, K. Rahmani Farah , E.h. Najdegerami , R. Manaffar, A. Tukmachi ,
Volume 7, Issue 1 (3-2018)
Abstract
Aims: Biofloc system is the usage of microorganisms such as heterotrophic bacteria, algae, dietary zooplanktons, and protists, which disintegrates and consumes reared aquatics propagation and non-eaten foods in ponds and increases the productivity of developed ponds as a modern aquaculture system. The aim of this study was to investigate the quality of common carp meat reared in the biofloc system during the refrigerated storage time (4±1°C).
Materials & Methods: In this experimental study, 300 common carps were fed for 9 weeks by commercial food (control) and 3 experimental treatments were fed, and the quality indices of meat were evaluated. The data were analyzed by SPSS software 21, using Duncan's multiple range, one way ANOVA, and Tukey post hoc tests.
Findings: The lowest meat taste quality was observed in sugar beet molasses treatment and it had a significant difference with other treatments (p<0.05). No significant difference was observed in case of sensorial parameters and cooking loss percentage in fish meat (p>0.05). Control and sugar beet molasses treatments showed the lowest and highest skin redness index values, respectively. Thiobarbituric acid (TCA) value significantly increased and decreased in control and biofloc treatments, respectively, over storage time (p<0.05). Sulfhydryl and TCA soluble peptides values decreased during refrigerated storage time (p<0.05).
Conclusion: The biofluid system has a positive effect on the quality of common carp meat reared during the refrigerated storage time and increases its shelf-life.
M. Yahyavi , L. Parishani Heydarpoor , E. Kamali ,
Volume 7, Issue 1 (3-2018)
Abstract
Aims: The Scomberoides commersonnianus (Talang Queenfish) is in the Persian Gulf waters and constitutes a part of catches in Arab states of the Persian Gulf. Fish food habits are important in understanding food chains. The aim of this study was to evaluate the diet composition of Talang Queenfish in the coastal water of Hormozgan province.
Materials & Methods: In this experimental study, 422 Talang Queenfish were collected from coastal waters of Bandar Abbas. Total length and fork length were calculated. The weight was measured by a digital scale and recorded on a special sampling sheet. Tables and charts were drawn, using Excel 2007 software, and the data were analyzed, using SPSS 20 software by T Paoli tests and Pearson correlation coefficient.
Findings: The minimum and maximum fork length was 18 cm and 86 cm, respectively, and the mean fork length was 54.282cm. With increasing the fork length, fish weight increased with exponential model (r=0.0151; p<0.05). The length and weight of fish showed a high correlation (r=0.98; p<0.05). The highest gastrosomatic index was in November and the lowest was in June. The vacuity index was 62.32. The food preferences were fish, Crustacean, and Molluscs. The main food of Scomberoides commersonnianus was Anchovies, and the subsidiary food included Hairtail Fish, Goldstripe sardinella, Ponyfish, Silver sillago, Catfish, Threadfin Bream, Goatfish and other Clupeidae fishes.
Conclusion: According to the vacuity index, this fish does not eat a lot. The food preferences are fish, Crustacean, and Molluscs and Anchovies is the main food. The subsidiary food included Hairtail Fish, Goldstripe sardinella, Ponyfish, Silver sillago, Catfish, Threadfin Bream, Goatfish and other Clupeidae fishes.
M.m. Taati Keley , B. Shabanppour, S.m. Ojagh ,
Volume 7, Issue 2 (6-2018)
Abstract
Aims: The first step in the purification of omega-3 is to extract oil. The aim of this study was to evaluate the effects of Wet Pressing (WP), Cold Extraction (CE), and Enzyme Extraction (EE) methods on tuna by-products oil and their moisture as well as chemical parameters.
Materials and Methods: The methods used in this experimental study to extract oil from primary raw materials were WP, CE, and EE and the efficiency rate of the methods was calculated. Regarding the qualitative evaluation, moisture content, volatile compounds, neutralized lipid levels, fatty acid profiles, acidity rates, and also levels of mercury, arsenic, cadmium, and lead were measured. Data analysis was performed by SPSS 22, using one way ANOVA and Duncan test.
Findings: The amount of oil extracted by EE method was significantly higher than the other two methods (p<0.05). The amount of oil moisture did not have a significant difference in 3 methods (p>0.05). Cholesterol levels in the samples of oils obtained from these methods were not significantly different. Free fatty acid profile in these treatments did not show significant difference. Acidity value in EE group was significantly higher than 2 other treatments. Also, the amount of toxic metals like Hg and As in oils obtained by EE method was significantly higher than that of WP and CE treatments. On the other hand, Pb level did not have a significant difference in the experimental groups.
Conclusion: Due to the quality of the obtained oil and the fact that EE method does not harm the environment, it can be a good method to extract fish oil.
S. Ghelichi , B. Shabanpour , P. Pourashouri,
Volume 7, Issue 2 (6-2018)
Abstract
Aims: Fish egg has a high nutritional value and is known as an offshore product in the fish processing industry in Asia. Thus, the present study aimed at evaluating proximate and amino acid composition, antioxidant properties, ACE inhibitory effect, and antibacterial power of protein hydrolysates from lyophilized common carp roe by Alcalase.
Materials and Methods: In the present experimental study, the lyophilized roe was subjected to hydrolysis by Alcalase for 30, 60, 90, and 120 minutes at pH 8 and 55˚C. Fat, as well as moisture, ash and protein were measured by AOAC and amino acid composition by high-performance liquid chromatography-mass spectrometry. DPPH scavenging activity, metal ion chelating, ACE inhibitory effect and anti-bacterial power of the samples were analyzed. The data were analyzed by SPSS 21, using ANOVA and LSD tests. Antioxidant property of hydrolysates increased with their concentrations.
Findings: By increasing the hydrolysis time, protein content, protein recovery percentage, and ash content increased, but the amount of fat and moisture decreased. The most abundant amino acids in common carp roe and its protein hydrolysates were valine, lysine, arginine, and leucine. The antioxidant properties of the samples increased with increasing concentration. DPPH scavenging activity of hydrolysates at 20mg/ml was significantly higher than that of BHT solution (p<0.05). All the hydrolysates exhibited antioxidant, ACE inhibitory and antibacterial effects.
Conclusion: Due to the high content of protein, bioactive peptides, and essential and unnecessary amino acids, Common carp roe protein hydrolysates has a high antioxidant property, ACE inhibitory and antibacterial properties.
Sh. Masoudi Asil , A.m. Abedian Kenari , Ghodrat Rahimi Mianji, G. van der Kraak,
Volume 7, Issue 2 (6-2018)
Abstract
Aims: Arachidonic acid is an essential fatty acid that plays an important role in the fish reproduction process by regulating the function of the intravenous system, including the synthesis of steroid hormones. The aim of this study was to evaluate the effect of different levels of dietary arachidonic acid on calcium, thyroid hormone, and cortisol levels in vitellogenesis and maturation stages of female blue gourami (Trichopodus trichopterus).
Materials and Methods: In this applied research, 150 one-month blue gourami were distributed among 15 aquariums (3 replicates for each treatment) and fed with 5 different dietary ARA levels (0.02, 0.53, 1.05, 1.6 and 2.12% of diet) until the completion of maturation over 5 months. After they reached sexual maturity, 12 females from each treatment were selected; calcium level in plasma, cortisol concentrations in serum, and thyroid hormones, triiodothyronine (T3) and thyroxine (T4), were measured in ovary in both vitellogenesis and maturation stages by photometry and ELISA methods, respectively. The data were analyzed by one-way ANOVA after Kolmogorov-Smirnov test. Duncan’s multiple range test was used at 5% level for a meaningful comparison between the means. Pearson correlation coefficient was used to calculate the relationship between arachidonic levels of diet and the measured parameters. All analyses were performed by SPSS 22 software.
Findings: In the vitellogenesis stage, in the treatments with high arachidonic levels, calcium ion had the highest and cortisol hormone had the lowest levels (p<0.05). The level of cortisol in the maturation stage was higher than that of the vitellogenesis and also increased with increasing arachidonic levels. The level of T3 in the ovaries of fish in both stages of vitellogenesis and maturation increased significantly with increasing ARA levels (p<0.05). The level of T4 in the ovaries of the fish did not have a significant relationship with the increase in ARA levels in the vitellogenesis stage, while in the maturation stage, with increasing ARA, the amount of storage of this hormone significantly increased (p<0.05).
Conclusion: Using high levels of arachidonic in the reproduction stage can increase the level of calcium and thyroid hormones and, as a result, improve the vitellogenesis. In the maturation stage, increasing arachidonic levels up to 1.6% increases the levels of cortisol.
S. Meshkini, A.a. Tehrani, F. Farhangpajouh , A.a. Tafi,
Volume 7, Issue 2 (6-2018)
Abstract
Aims: The use of immune stimulants to prevent diseases and increase the resistance of aquatic animals to stress has been rising. The aim of the present study was examining the histopathology and immunology of rainbow trout (Oncorhynchus mykiss) Fed with Levamisole.
Materials and Methods: In this experimental research, 1000 fish were divided in 5 treatments and fed on diet supplemented with levamisole at 0 (control), 100, 250, 500, and 1000mg/kg-1 diet for 45 days. Then, the fish were fed on a diet without levamisole and increased density twice for the following 15 days. Blood samples were collected from all treatments on days 15, 30, 45 and 60 to evaluate the total immunoglobulin and lysozyme activity of serum. At the end of the trial, 15 fish from each treatment (each replicate 5 fish) were randomly selected and tissue samples of gill, kidney, and liver were evaluated. The data were analyzed by SPSS 15 software, using one way ANOVA and Duncan test.
Findings: Treatment fed with 1000mg levamisole on day 30 and 60 had the highest total serum immunoglobulin and had the highest lysozyme activity in comparison to other treatments on 15, 30, and 60 days. The least amount of tissue damage was observed in gills, kidneys, and liver in 1000mg levamisole.
Conclusion: A total of 1000mg/kg-1 levamisole of rainbow trout diet causes the least amount of damage to the gill, kidneys, and liver tissues, as well as the increase of total immunoglobulin and lysozyme activity of serum.
E. Sabzi , H. Mohammadi Azarm , A.p. Salati ,
Volume 7, Issue 2 (6-2018)
Abstract
Aims: Efforts to reduce the feed conversion ratio, increase the rate of growth, and increase resistance to diseases are among the most important purposes of research on carp common carp. The aim of this study was to examine the effect of different levels of L-carnitine on growth factors, body compositions, and some blood biochemical parameters of fingerling carp (Cyprinus carpio).
Materials and Methods: The present experimental research was conducted on 90 fish for 8 weeks. The fish were randomly divided into 9 fiberglass tanks containing 300liters in 3 treatments and 3 replicates. Treatments consisted of 3 levels (0, 500, and 1000mg L-carnitine) and the fish were fed 3 times a day. Growth, morphometric, and nutritional parameters, as well as blood factors of the treatments were compared. The value of moisture, ash, protein, and fat in diet and body composition were determined by AOAC method; the data were analyzed by SPSS 16 software, using one-way ANOVA and Duncan test.
Findings: Different amounts of L-carnitine showed no significant difference in growth, but with increasing the levels of L-carnitine, an increasing trend was observed in improving feed conversion ratio. Value of protein and fat of body composition were increased and decreased, respectively, by 1000mg that was statistically different from the control group (p<0.05). Value of glucose and HDL increased and cholesterol and LDL decreased by 1000mg L-carnitine compared with the control group (p<0.05). L-carnitine had no significant effect on the level of triglyceride and hematocrit.
Conclusion: The addition of 1000mg L- carnitine/kg to common carp fingerlings diet improves the body composition and the function of blood parameters in the treated fish.
F. Tooryan , M. Reihani, M. Azizkhani,
Volume 7, Issue 2 (6-2018)
Abstract
Aims: Today, a part of studies on food science has investigated the effect of cooking methods on the oxidation of various types of meat and the use of natural herbal preservatives instead of synthetic preservatives. The aim of the present study was to evaluate the oxidative stability of pre-cooked rainbow trout (Oncorhynchus mykiss) fillet treated with Dill (Anethum graveolens L.) essential oil (EOs).
Materials and Methods: In the present experimental research, rainbow trout fillet with dill EOs and Butylated hydroxytoluene (BHT) were treated, each at 3 different concentrations, and cooked by 3 methods, including frying, oven baking, and steaming. The cooked samples were stored at -18◦C for 4 months and analyzed at the end of each month. The extracted oil was used to measure the value of free fatty acid (FFA), peroxide value (PV), and thiobarbituric acid (TBARS). The data were analyzed by SPSS 20, using two-way ANOVA, Tukey's post hoc, Kruskal-Wallis, and Mann-Whitney U tests.
Findings: The FFA formation showed increase in all samples, especially oven baked rainbow trout fillets (p<0.05). The highest value of PV was also obtained from the fried fillets treated by BHT. After cooking, TBARS values in treated samples with essential oil showed decrease in all samples cooked with EOs. FFA, PV, and TBARS increased in all samples, but the samples cooked with EOs had lower FFA, PV, and TBARS than the control samples.
Conclusion: In rainbow trout, the lipid oxidation increases with the thermal process, but the essential oil postpones the oxidation during the storage period as frozen. The samples cooked with Dill EOs have lower amount of FFA, PV, and TBARS compared with the control peers.
Y. Keivany, S.s. Mortazavi , O. Farhadian ,
Volume 7, Issue 2 (6-2018)
Abstract
Aims: King Nase fish (Chondrostoma regium) is a benthopelagic species that lives in stagnant and current water with a temperature range of 3-21°C and in the middle and upper parts of the river. The aim of this study was to evaluate the reproductive characteristics of King Nase fish.
Materials and Methods: In this experimental study, 335 fish were randomly caught and transferred to the laboratory after anesthetization and fixation for biometric measurements and dissections. The data were analyzed by one-way analysis of variance (ANOVA), Duncan's multiple range test (MRT), and unpaired T-test and SPSS 19 software.
Findings: The fork length and weight changes in male and female fish in all age groups, except for 1 and 2 year in females, showed a significant difference. There was a significant correlation between fork length, weight, and age of fish with its fecundity (r2=0.6922; r2=0.6852; r2=0.7284). Age groups of the males and females were 1 to 5 and 1 to 6 years, respectively. The sex ratio of male to female was 1:1.3. The oocyte diameter significantly increased from April to June and decreased in July and August. Changes in oocyte diameter corresponded to gonadosomatic index. The highest gonadosomatic index in males and females was in April and June, respectively, and varied with other months (p<0.05). The mean of this index was significantly higher in females than in males. The hepatosomatic index showed a significant difference during the months of the year (p<0.05). The spawning season was from late March to June.
Conclusion: The spawning season of King Nase fish is from late March to June and has a group simultaneous spawning pattern.
M. Fallahi Kapourchali , Sh. Rahbary , M. Shamsaei,
Volume 7, Issue 2 (6-2018)
Abstract
Aims: The aim of this study was to investigate the effect of Diuron in vitro on the growth rate of Anabaena flos-aquae in order to determine the toxicity of diuron by calculating EC10, EC50, EC90, and MAC value for this alga to control flourishing in this phytoplankton.
Materials and Methods: In this experimental research, the growth rate of Anabaena flos-aquae was investigated under the influence of diuron. This experiment was conducted in 96 days with 6 treatments (0.0005, 0.009, 0.016, 0.03, 0.054, and 0.01 mg/l), 1 control group, and 3 repetitions of the treatments in 500cc Erlenmeyer flasks. The growth rate was measured, using cell counting, turbidimetric measurement, and chlorophyll a measurement methods. Then, achieved quantities of EC were used in four 500cc Erlenmeyer flasks and the concentration of algae was evaluated through cell counting in 24-hours periods during 96 hours. Using SPSS 17 software, one-way ANOVA was used to compare the increase percentages between different treatments.
Findings: Quantities of EC10, EC50, EC90, and Mac value of this toxicant for the algae according to chlorophyll a concentration were reported 0.006, 0.01, 0.05, and 0.001 mg/l, respectively. The frequency of Anabaena flos-aquae was significantly different in presence of concentrations obtained from EC indices and decreased sharply in EC90 quantities.
Conclusion: The use of diuron in the proposed concentrations reduces its risk from the perspective of toxicity and contamination of other components of the ecosystem and it is more effective in this group of algae.
