Showing 11 results for Cyprinus Carpio
Volume 1, Issue 3 (9-2013)
Abstract
Fish larvae have a high requirement of amino acid (AA) for energy production and growth. This study was aimed to increase knowledge of AA profile during feral carp larval ontogeny and estimate larval AA requirements. Larvae were collected randomly at 1, 3, 7, 11, 15, 19, 26 and 33 days post hatch for growth and AA analysis. The composition of total AA changed significantly during ontogeny. The essential AA profile of marine carp showed low correlation with rotifers (R2=0.22). High correlation was found between dry food and early larval ages (R2≥0.7) but was lower in late stage (R2≥0.37). At day 7, when larvae were fed on rotifers, methionine seemed to be the limiting AA and when larvae were fed dry food at day 11, 15, 19, 26 and 33, arginine seemed to be the limiting AA. Larval indispensible AA profile can be used as index of the IAA requirements of carp larvae. Supplementation of larval diet used with limiting AA is one way for compensating the deficient amino acid.
Seyedeh Roya Olyaei, Issa Sharifpour, Alireza Riahi Bakhtiari,
Volume 3, Issue 3 (12-2014)
Abstract
The effects of pyrene on gill, liver and kidney of common carp (Cyprinus carpio) were examined by exposing 30 fish (140 ±10 g to pyrene at sublethal concentrations of 10, 50 and 100 µg/l for 35 days. Samples were taken from the organs and fixed in bouin fixative; then, dehydrated, cleared, parafinated and cut by microtome according to the standard method. Afterwards, all sections were studied by light microscope. In gill tissue, lamella hyperemia, hyperplasia, S shaped, and clubbing were observed, while lamella fusion and necrosis were observed in higher concentration of pyrene. Hepatocytes vacculation, congestion of sinusoids, macrophages loaded with hemosiderin were seen in the liver, while in higher concentrations of pyrene, picnotic and kariolized nuclei, and tissue necrosis were seen. Tubule casts, hyperemia, degenerating tubules were seen in kidney exposed to lower concentrations of pyrene, while hemosiderin-laden macrophages, degenerating tubules with greater intensity as well as necrosis was observed in higher concentrations. The results indicated that pyrene may have negative effects on homeostasis, fish health and vital organs in short time exposure due to histological changes, while it could have greater impacts in long term exposure and higher concentrations.
, , , , ,
Volume 4, Issue 3 (12-2015)
Abstract
The effect of the Primalac probiotic at four levels of 0, 0.05, 0.1 and 0.15% on growth performance, blood biochemical parameters, survival and resistance to salinity stress in common carp fingerlings (2.67±0.117 g) was assessed for a period of 45 days. Primalac enhanced growth performance and significantly decreased the FCR (p<0.05). Primalac also decreased the glucose levels and increased the total protein level, but the differences among treatments were not significant (p>0.05). Primalac significantly decreased the cholesterol levels (p<0.05). Salinity stress test was carried out after 45 days of feeding. Blood samples were taken four times after stress (first, third, fifth and seventh days) to evaluate hematocrit levels. On the first day, the hematocrit levels increased significantly in all groups (p<0.05), but it decreased gradually in all groups after the third day. Before and after the stress, no differences were observed for survival rate among the treatments (p>0.05). These results indicate that addition of Primalac to fish diet exerted positive effects on growth, biochemical indices and reduce stress in common carp.
Volume 6, Issue 23 (12-2009)
Abstract
In this study, effects of different concentrations salt solution were analyzed on the changing of chemical contents and yield of salted carp during different stages of processing. For this purpose, samples of common carp Cyprinus carpio was salted in three brine concentrations (10%, 15% and 20%) and fish to brine ratio (1:1/6) and so brine concentration 20 % and fish to brine ratio (1:1) , which was followed by dry salting and storage. Higher weight yield, protein and moisture and lower fat and salt were obtained by using lower salt concentration (%10-15%) than by using higher brine solution (20%) (P<0/05). Maximum and minimum of weight was found in 10% concentration brining stage and in 20% concentration (1:1/6) storage stage. Higher salt was in storage stage therefore lower moisture content and yield was seen in storage stage in four brine solutions. The protein of fillet increased during salting process (P<0/05) which protein content did not showed difference in dry salting and storage. Maximum fat content concluded in 15 and 20 percent salt solution. Although Salt had a highly significant decreasing effect on the pH during processing, pH content increased during carp storage (P<0/05).
Volume 7, Issue 26 (10-2010)
Abstract
Salting-drying carp is a fish products traditionally consumed in Iran. So, a study was conducted to obtain a better understanding of various physicochemical contents, bacterial and sensory properties salting-drying carp. Samples of fillet and gutted carp were salted at 4° C for 10 days, which was followed by sun drying and storage. The results obtained showed that protein and moisture contents decreased during different stages processing (p<0/05). The loss of moisture was accompanied by an increase in salt. The fat content remained constant during different stages of processing. The pH of raw fish decreased (p<0/05) from 6/86±0/10 to 5/32±0/32 and 5/65±0/41 in fillet and gutted carp respectively during pickled salting and then increased (p<0/05) during the later stages. TVBN decreased after pickle salting and then increased in sun drying and storage stages (p<0/05). The TBA content of raw carp increased during all stages of processing (p<0/05). In gutted samples of salting the protein, moisture, pH, TVBN and TBA contents except salt was more than in fillets. Organoleptic properties in fillet and gutted carp except in taste gutted fish were similar during different stages of processing (p>0/05). Mesophilic and halophile bacterial counts increased significantly during process, but psychrophilic bacteria counts decreased during different stages of processing (p<0/05).
M. Sheykhi , N. Choobkar, A. Aghajani ,
Volume 8, Issue 2 (5-2019)
Abstract
Considering the high nutritional value of fish meat and low consumption of fish in Iran, it is always advisable to consume this meat and its products. Cyprinus carpio is one of the most important and widely used species among fish. In the present study, Cyprinus carpio meat with beef meat (red meat) was used in the production of different samples of non-fermented sausages in ratios of 5, 15, 25, 35, 50, 65, 75, 85, and 95% in combination and on the day after production, physicochemical tests such as moisture, protein, fat, and ash content, and organoleptic evaluation such as color, aroma, flavor, consistency, and overall acceptance carried out on the samples. The results showed that by increasing the proportion of fish meat in the formulation, protein content increased and fat, ash, and moisture content decreased. The proportions of 35 to 65% of fish meat received the highest score, while, the proportions of 5 to 35% and 5 to 50% showed the highest scores of aroma and flavor, respectively. Treatments with a ratio of 65 to 95% of fish meat had the highest score of consistency. The overall acceptance of treatments showed that the ratios of 35 to 65% of fish meat showed the highest scores.
Volume 9, Issue 4 (12-2018)
Abstract
Aims: In nanoecotoxicology science, fish erythrocyte micronucleus assay for the monitoring genotoxic potential of nanoparticles is a powerful biomarker. This study was conducted with the aim of investigating genotoxicity of magnetic iron oxide (Fe3O4) nanoparticles in red blood cells of common carp (Cyprinus carpio) using micronucleus assay under acute and chronic treatment. Materials and Methods: In the current experimental study, the genotoxit toxicology of Fe3O4 nanoparticles was performed during an acute (96 hours; 5 concentrations including 0, 10, 100, 500, and 1000 mg/l) and chronic (14 days; 3 concentrations including 0, 100, and 500 mg/l) of Fe3O4 nanoparticles in three replications. The data were analyzed by IBM SPSS 19, using two-way ANOVA, and Duncan's new multiple range test.
Findings: Acute exposure to Fe3O4 nanoparticles had no acute toxicity effect juvenile carp (C. carpio). By increasing the concentration of nanoparticles in a 96-hour interval, the frequency of micronucleus (‰) and other abnormal forms around the red blood cell nucleus of juvenile carps showed a significant increase compared to the control group (p<0.05). In the chronic treatment at concentrations of 100 and 500 mg/l of Fe3O4 nanoparticles, the rate of increase in the frequency of micronucleus was similar to the acute functional test of concentration.
Conclusion: Although Fe3O4 nanoparticles do not have acute toxicity effects in common carp and are non-toxic, they tend to induce genotoxic effects by increasing the frequency of micronucleus and other abnormalities of the red blood cell core during a concentration-dependent process. So, it seems that the release of FeO4NPs into the environment, it is probable adverse effects on aquatic ecosystems.
Volume 9, Issue 36 (10-2012)
Abstract
In this study carps slaughtered by exsanguination and hypothermia and post mortem flesh quality attributes in order to determine effects of pre mortem activity during slaughtering on fish flesh quality evaluated. Results showed different slaughtering methods significantly affected on flesh quality (P<0.05). Maximal rigor index was observed after 12 hours post mortem in hypothermia group, however rigor index reached maximum at 3 and 9 h post mortem for the asphyxia and exsanguination groups. In overall during experiment period flesh pH in hypothermia group was higher than other groups. Flesh pH in hypothermia, exsanguination and asphyxia was 6.53, 6.34 and 6.32 respectively. In this study refraction index ranged 1.36-4.84. Drip loss had significantly differences in experimental groups (P<0.05). Drip loss (%) in hypothermia, exsanguination and asphyxia groups 72 h post mortem was 1.73, 1.84 and 1.86 respectively. Flesh colorimetric analysis showed no significantly differences among experimental groups (P>0.05). Hypothermia, exsanguination and asphyxia slaughtering procedures significantly affected on colorimetric skin color parameters during time and in experimental groups (P<0.05). During trial period skin L*, b* and Hue* increased and skin a* decreased. Chroma* showed no considerable differences during trial. Results of this work showed slaughtering fish by hypothermia had higher flesh quality in comparison to other groups.
Volume 10, Issue 41 (10-2013)
Abstract
Fermented sausage is a favorite kind of meat-product that has allocated great proportions meat consumption in the world to itself. For the first time in Iran in this study, production of Fermented sausage from muscle tissue of common carp (Cyprinus carpio) was assessed by means of lactic acid bacteria at different incubation temperatures as 15, 25, 35 ˚C To prepare the fish sausage, common carp mince was grounded and mixed with NaCl (3%), glucose (3%) and lactic acid bacteria (5 log CFU/g) and incubated for 48 h. During the incubation of fish sausage, pH, microbiological tests, moisture and protein content, and TVB-N were measured. According to the results, higher temperature stimulated the rapid growth of lactic acid bacteria, resulting in a rapid decline in pH, and consequently suppressed the growth of pseudomonas, Micrococcaceae and Enterobacteriacea. Finally, apart from the TVB-N parameter, the fish sausage in which was fermented at 35 °C showed better results in terms of pH and bacterial load compared to the other incubation temperatures.
Volume 16, Issue 7 (11-2014)
Abstract
The Effect of different levels of Wood Betony (WB), Stachys lavandulifolia extract, as complement in feed, on the performance of common carp, Cyprinus carpio was evaluated. The fish (44±0.62 g) was assigned to four treatments, three replicates each. The fish was fed on normal diet with no WB (control) vs. diet containing 2, 4 and 8% of WB extract. Fish were successively fed on the diet, 2% live body weight, three daily for 70 days. The results revealed that final weight, mean weight gain and specific growth rate were significantly improved by increasing WBlevels in the diet. The highest growth performance and the lowest feed conversion ratio were recorded for 8%WBtreatment. No significant changes were observed in the proximate whole body composition among different groups. Hemoglobin content and hematocrit value increased significantly in the second group in comparison with the others (P< 0.05). The highest serum total protein (5.05±1.4 g dl-1) and globulin (2.47±0.3 g dl-1) were recorded in the fish fed on the highest dose of WB (8%). Inclusion of 2% of WB in the diet reduced serum triglycerides (317.44±89 mg dl-1) and cholesterol (141.51±35 mg dl-1) in comparison with control (P< 0.05). It could be concluded that feeding common carp with the diet enriched with WB extract could enhance growth rate, improve some hematological and biochemical characteristics with no adverse effects on body composition.
Volume 16, Issue 88 (6-2019)
Abstract
In this study, gelatin from common carp scales (Cyprinus carpio) was produced using alkaline, acidic and thermal methods. Then, the physical factors, barrier properties and its appearance characteristics were optimized by changing effective factors in the initial gelatin extraction process. In order to optimize the film, the response surface methodology included a central composite design for extraction process, a series of effective factors in extraction including sodium hydroxide concentration, alkaline pre-treatment, hydrochloric acid concentration and extraction temperature as independent variables were investigated. The dependent variables including tensile properties, water solubility and water vapor permeability were investigated. The results of screening based on mechanical strength and solubility resulted in the selection of 4 factors of 9 factors. In the screening stage, four variables including two factor of the pH of extraction and the duration of the alkaline treatment that had the greatest effect on the tensile strength, and two factor including concentrations of acid treatments and the extraction temperature that had the most effect on the solubility of the films were selected for the the main experiments with gelatin extraction. Other variables that did not have a significant impact on the mechanical properties and film solubility were in their most common form. The main experiments of gelatin extraction included 30 treatments. Solubility showed significant changes (p <0.05). The lowest solubility was 25.08% for treatment No. 9 with alkaline treatment for 195 minutes, acid treatment with 0.3 molar concentration and extraction at 63 ° C. The lowest permeability was for treatment No. 15 with alkaline treatment for 140 minutes, acidic treatment with a concentration of 0.18 molar and extraction at 76 ° C (p <0.05). Finally, it was determined that by changing some of the extraction factors, the properties of gelatin film obtained from common carp scales could be optimized.
