Showing 3 results for Oujifard
, Amin Oujifard1, ,
Volume 4, Issue 2 (9-2015)
Abstract
The effects of dietary nucleotide at 5 levels of 0.0% (Control), 0.15%, 0.25%, 0.35% and 0.5% on the body composition and fatty acids of the grouper, Epinepheluscoioides, with initial weight of 10.70 ± 0.29 g was investigated for a period of 10 weeks. The results indicated improvedgrowth parameters uponadding nucleotide. The best value of growth parameters were observed at nucleotide level of 0.35% that statistically showed higher values for final weight, weight gain andcondition factor than other treatments (P<0.05).There was nosignificant differenceinsurvival(P>0.05). The 0.35% nucleotide level also resulted in a better fatty acids profile, including EPA, EPA+DHA and n-3 than the control. However, 0.5% nucleotide showed significantly higher saturated fatty acids, MUFA and n3/n6 than the control. No significant differences were observed in arachidonic acid and DHA among the treatments (P>0.05). Chemical analysis showed the highest muscle protein in 0.15% and the highest muscle fat in 0.15 and 0.25 treatments, which were significantly higher (P<0.05) than the control group. The results of this study showed that dietary nucleotide has positive effects on growth performance and fatty acid profile of the grouper and the 0.35% level had a better performance.
E. Sotoudeh, I. Naserifard , A. Oujifard, V. Morshedi ,
Volume 7, Issue 2 (Spring 2018)
Abstract
Aims: In recent years, marine fish farming has been one of the most important aquaculture activities in tropical regions, and their cultivation has grown considerably in most parts of the world. Thus, this study aimed at investigating the effects of different water temperatures on growth performance, biochemical body composition, and hematological indices of Asian sea bass (Lates calcarifer).
Materials and Methods: In the present experimental study, 3 temperature treatments, including 20, 27, and 33°C with 3 replications for 6 weeks were run on 8 sea bass fish, which were randomly transported to 500 liter tanks and fish feeding was done, using commercial concentrate food. At the end of the experiment, the growth performance, hematological indices, and biochemical body composition of the fish were measured. The data were analyzed by SPSS 18 software, using one-way ANOVA and Duncan tests.
Findings: The final weight of the fish reared in 27°C was significantly higher than the other 2 treatments. Specific growth rate, weight gain, feed intake, and protein efficiency ratio of 27 and 33°C were significantly higher than 20°C group. Hematological parameters did not show significant differences. Among the hematological biochemical compositions, glucose and cholesterol were significantly affected by temperature. The activity of liver enzymes in the reared fish plasma and the biochemical body composition of the fish (fat, protein, ash, and moisture) were not significantly different.
Conclusion: The temperatures of 27 and 33°C are suitable for Asian sea bass farming in sea water. Hematological indices and chemical body composition of the fish are not affected by different temperatures.
Amin Oujifard,
Volume 9, Issue 4 (11-2020)
Abstract
The main focus for this study was to compare and evaluate the quality changes and to determine the shelf life of frozen Scomberomorus commerson fillet using quick and slow freezing methods. Scomberomorus commerson fillets were frozen by slow and quick freezing methods and kept in the freezer at -18°C for 180 days. Then proximate analysis, chemical test (Total volatile base nitrogen; TVN, Thiobarbituric acid; TBA), drip loss, fatty acids profile and sensory analysis were assessed. Generally, Ash content, TBA, and TVN, drip loss, SFA values were significantly increased during storage time where as the moisture, protein, fat, PUFA and MUFA were significantly decreased (P<0.05). The ratio of TVN, TBA and drip loss was found to be higher in slowly as against quickly frozen fish. The PUFA (19.71), MUFA (23.40) and ω3 (14.69) of the quick samples was higher than that of the slow samples (16.99, 22.64, 12.34%, respectively). Regarding sensory analysis, both samples were in acceptable condition but the quality of quick samples was better than slow frozen samples. The quick freezing method was generally much more influent on quality parameters than slow freezing method.
