Showing 3 results for Pazir
M.kh. Pazir, N. Javadzadeh Pourshalkohi, A. Rohani,
Volume 7, Issue 4 (Fall 2018)
Abstract
This study was investigated growth indices, survival, and health parameters of Litopenaeus vannamei of 8.64±0.31gr, fed different diets 0, 0.5, 1, and 2% of powder garlic for 60 days. Results showed that weight, length and specific growth rate (SGR) of shrimp fed diets containing 2% of garlic powder (15.42gr, 16.2cm and 1.27%, respectively) significantly higher than other treatments (p<0.05), however, due to a significant increase feed conversion efficiency (FCE) in this treatment, the feed conversion ratio (FCR) is significantly reduced compared to other treatments (p<0.05). Also, because of stimulation of immune system, total haemocyte count (THC) and total plasma protein (TPP) were significantly increased (p<0.05) compared to other treatment, which leads to significantly increased survival rate of shrimp fed diets containing 2% garlic powder compared to shrimp fed diets containing 0.5 and 0% of garlic powder (p<0.05). According to these results adding 2% garlic powder to the diet of L. vannamei will lead to improving growth indices and increase non-specific immune system efficiency.
Mohammad Khalil Pazir, Seyed Ahmad Ghasemi, Maryam Mirbakhsh,
Volume 10, Issue 2 (Spatial Issue on Persian Gulf 2021)
Abstract
The aim of this study was to identify different population broodstocks of Litopenaeus vannamei and effect of inbreeding and cross-inbreeding on genetic characteristics and inbreeding coefficient of offspring in the next generation. According to origin of broodstocks kept in hatcheries of Bushehr province in the first generation, different populations were identified through microsatellite method from Hybrid, High health and Molokai stocks then, in the next generations genetic characteristics of offspring from their inbreeding and cross-inbreeding were examined. The results showed that the amount of genetic diversity in Molokai and High Health stocks (0.46±0.09 and 0.50±0.07) was more than hybrid stock (0.38±0.06). The inbreeding coefficients of Molokai, High Health and hybrid stocks were 0.14, 0.31 and 0.41, respectively. Due to the low genetic distance between the hybrid and Molokai stocks, after mixing them together Molokai and High Health populations were introduced as the first generation broodstock. In the second generation, despite the high genetic diversity in the offspring of Molokai×High Health (0.47±0.12) and High Health×Molokai (0.39±0.08) than the offspring of Molokai×Molokai (0.19±0.04) and High Health× High Health (0.11±0.03), these values were reduced compared to the first generation. The lowest and highest inbreeding coefficients were related to the offspring of Molokai×High Health (0.268 ±0.18) and Molokai× Molokai (0.853±0.145), respectively. According to the results, it can be said that the lack of knowledge about the genetic characteristics of broodstocks and mating between individual relationships (full and half sib) can reduce genetic characteristics and genetic depression due to increased inbreeding coefficients in next generations.
Volume 22, Issue 1 (1-2020)
Abstract
The aim of this study was to detect the effect of drum-drying parameters on certain physical and chemical properties of apple puree powder. Optimum drying conditions were determined using the Response Surface Methodology (RSM). The qualities of apple puree powder products were investigated in terms of water activity, pH, color, phenolics, antioxidant activity and sensory properties. Apple puree (13 Bx°) and maltodextrin (10 DE) were used as the raw material and carrier agent, respectively. Steam pressure, rotational speed and the puree/maltodextrin ratio were chosen as variable parameters. The effects of three of the parameters mentioned were found to be statistically significant: water activity, pH, and the a* and b* parameters of the powders (P< 0.05). In this study, the results showed that the optimum drying parameters and the highest desirability could be obtained for a treatment using a 60/40 apple puree/malodextrin ratio at 3.5 bar steam pressure and a 1 rpm drum rotation speed.
