Showing 30 results for Common Carp
Fatemeh Ghaderi Ramazi, Abdolreza Jahanbakhshi, Mohammad Soudagar,
Volume 1, Issue 1 (3-2013)
Abstract
This study was carried out to investigate alternative instead of corn gluten meal in diets and the effects of this substitution on blood biochemical and hematological parameters of common carp juvenile. Juvenile's carp with an average 11.5 ± 0.5g, 9 ± 1cm weight and length respectively, were fed with experimental diets for 8 weeks. Diets with 31% crude protein and 3100 kcal kg-1 raw energy alternative levels of 150, 270 and 490 (gr kg-1) and a control diet without corn gluten was made. At the end of the experiment, blood biochemical parameters, including glucose, cholesterol, triglycerides, and hemoglobin, hematocrit, white blood cells (WBC) and red blood cells (RBC) in juveniles fed the experimental diets compared with the control group showed a significant difference (P0.05). Also with replacement value of corn gluten in experimental diets, it was concluded that growth and nutritional factors treatments compared with control group significantly decreased (P
Afshin Ghelichi, Sara Jorjani, Yokabod Salmani,
Volume 2, Issue 2 (9-2013)
Abstract
: The effects of lidocaine on water quality and some hematological parameters in simulated transportation of the fingerling common carp, was investigated. Dissolved oxygen and ammonia of the control group and 0.01, 0.03 and 0.05 ml/lit lidocaine treated groups were tested at 0 h, 1, 2 h, 3 h, 4 h and 5 h simulated transportation. For the hematological assessment, blood samples were collected from the caudal peduncle of fish in all of the treatments at the beginning and termination of the experiment. The results showed decreased oxygen consumption and ammonia excretion by the fish treated with lidocaine during the experiment. No significant differences in the hematological parameters were found in the levels of RBC, Hb, HCT, MCV, MCH, MCHC and WBC in all the groups (p<0.05).
, Seyed Vali Hosseini,
Volume 2, Issue 4 (3-2014)
Abstract
Quality deterioration of fish as the result of disintegration of proteins, even under chill storage, yields peptides and amino acids, which make the quality susceptible to further degradation as the result of bacterial conversion of these amino acids into hazardous biogenic amines (BAs). In this study, six biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine and tyramine) in 16 days ice stored common carp (Cyprinus carpio) were evaluated at 5 intervals (0, 4, 8, 12 and 16 days). Higher levels of putrescine and cadaverine were detected at all intervals, indicating they can be good markers to determine the carp quality. Spermidine and spermine levels fluctuated during the storage and the levels of dangerous histamine and tyramine were too low to raise any concern.
,
Volume 3, Issue 2 (9-2014)
Abstract
Three types of fish fingers prepared from common carp (Cyprinus carpio) meat (chopped fillet, minced, and surimi) were organoleptically compared. After the molding, glazing and coating, fish fingers were fried in oil at 180°C for 8 minutes. Organoleptic indicators in terms of texture, taste, smell, color and general acceptability were assessed by panelists. The fish finger from surimi in terms of organoleptic indicator was significantly different (p<0/05) from other samples. The results of general acceptability showed that the fish fingers from surimi had higher quality than other samples. Therefore, surimi is recommended in preparation of fish finger from common carp.
Nima Shiry, , Alireza Mirvaghefi,
Volume 3, Issue 2 (9-2014)
Abstract
Toxicity and LC50 96-h of Malathion on the Caspian common carp fingerlings, Cyprinuscarpio, and its effects on some blood indices, including hematocrit, glucose, cholesterol and total protein content, were investigated. The median lethal concentration, the lowest effective concentration and the maximum allowable concentration were found to be 1.3, 0.646 and 0.13 mg.L-1, respectively. Based on the LC50 finding, Malathion can be regarded as “moderately toxic” for this fish. Significant differences between the hematocrit, glucose, and cholesterol among treatments were evident, but no significant difference in the total protein of blood plasma was observed. The hematocrit level in the control group was lower than the other groups. The lowest levels of cholesterol and glucose were observed in 0.5 mg/L, and the maximum levels were found in 2.5 and 2 mg/L, respectively. Therefore, malathion which is supposed to be ineffective for non-target species at allowable concentrations, can lead to their blood indicies responses and bio-damages.
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 2 (9-2015)
Abstract
The effect of delayed icing of common carp (Cyprinuscarpio) on the quality of the produced surimiwas investigated.The fish were divided into three groups after trapping; one group was kept in ice immediately, while the second and third groups were kept in ice after 3 and 6 hours delay, respectively. The produced surimi from these fish groups were stored in refrigerator for 15 days, after which were tested chemically (TBA, TVB-N, pH) and microbially (total bacteria count) every 3 days. Results showed that TBA in 6 hours delay treatment was significantly higher than that in control and 3 hours delay. TBA levels in control plots increased until day 12 and then decreased, while in 6 hours delay an increasing trend until the end of the period was recorded. The TVB-N in the ice delayed samples exceeded the allowable level after 3 days storage, while in control treatment itexceeded the limit at the end of the period. PH values in different treatments showed no significant differences. The lowest pH value (7.03) was recorded in 6 hours delay treatment and the highest pH value (8.37) was recorded in the control at the end of the storage period. The total bacterial counts (TVC) increased in all treatments during the period and the maximum of TVC (4.68 log cfu / g) was recorded in 6-hour delay samples. Based on these results, the delayed icing of common carp lead to loss of produced surimi quality.
Seyed Ali Jafarpour,
Volume 4, Issue 3 (12-2015)
Abstract
Chemical and physical properties of mince and surimi prepared from common carp were compared during 3 months of frozen storage. After preparation of minced meat, both unwashed mince and surimi were put in zip-lock bags and stored at -18°C for a period of 3 months. No significant changes (p>0.05) in protein and total fat in both treatments were observed during different periods of storage. Peroxide value (PV) increased in the unwashed mince significantly whereas in surimi it increased only at the end of storage period. TBA and TVB-N values in surimi treatment were lower than the unwashed mince after three months storage. Regarding the TPA results for the unwashed mince, a decreasing trend was recorded in several physical properties such as hardness, cohesiveness, elasticity, chewiness and gumminess, whereas these parameters remained nearly constant for the surimi after three months of storage. In conclusion, surimi from common carp could preserve its quality characteristics during frozen storage.
Abdoljabbar Irani, Abdolmajid Hajimoradlo, Naser Agh, Rasul Ghorbani,
Volume 5, Issue 2 (9-2016)
Abstract
Biofilter is one of key components of recirculating aquaculture system (RAS) that affect initial investment, executing cast and success or unsuccess of system. Hence in this research, performance of barley straw, wood chip, sponge (as cheap and available media) and PVC pure pipe (to compare) based biofilters was surveyed in Common carp recirculating aquaculture system. To conduct this research 12 pilot recirculating aquaculture systems designed and 50 common carp individuals (mean weight: 4/8 g) were stocked in each system. After activation period (about 1 month), waste removal efficiency of biofilters and growth performance of Common carp were surveyed. Results indicated that sponge based biofilters had the best performance. Barley straw and wood chip based biofilters showed acceptable waste removal efficiency, while PVC pure pipe biofilters had poor performance. The highest feeding and growth performance of fish were observed in systems involved barley straw based biofilter. In conclusion barley straw, wood chip and sponge because of having low cast, being available, having relatively high specific surface area and showing acceptable waste removal efficiency, can be used in RAS and semi reuse systems.
Fariba Shafiei, , , , ,
Volume 5, Issue 2 (9-2016)
Abstract
The effects of alcoholic extract from pomegranate (Punica granatum) peel on some hematological and biochemical parameters, including RBC, Hb, Hct, MCV, MCH, MCHC, WBC, TP, CHO, GLU, LDL, HDL, Glb, TG, GOT, GPT, Alb, ALK, LDH, and lysozyme activity of common carp )Cyprinus carpio( fingerlings (11.73 ± 1.81g) were studied for a period of 75 days. Treatments included different concentrations of ethanol extract of pomegranate peel (Zero: control, 50, 150, 300 and 600 mg/kg of diet). At the end of experiment, all fish were sedated for morphometric measurement and blood sampling. Significant increases in Hb, Hct and RBC in groups 300 and 600 mg/kg of diet were observed (P<0.05). Total protein in groups 150, 300 and 600 mg/kg of diet showed a significant difference with other groups (P<0.05). Lysozyme activity was significantly enhanced in all diet containing pomegranate peel extract compared to the control group (P<0.05). In brief, the present study revealed an overall improvement in hematological parameters and lysozyme activities and total protein when 300 mg pomegranate peel extract was used in the diet.
Seyed Ali Jafarpour, , ,
Volume 6, Issue 2 (9-2017)
Abstract
The effect of different extraction methods (soxtec apparatus, ultrasound, solvent and wet rendering) on yield, quality and fatty acids composition of oil extracted from the offal of common carp (Cyprinus carpio) was compared. For determination of the oil quality, PV, TBA, FFA, conjugated diene, non-enzymatic browning indexes and fatty acids composition were measured. Results showed that soxtec apparatus had the highest efficiency compared to other extraction methods. In addition, ultrasound extraction had higher yield in comparison to solvent methods. Moreover, the wet rendering method had lower oil yield. The quality indexes of oil extracted with ultrasound had significantly lower quality compared to other extraction methods. Hence, the oil extracted with wet rendering methods had better quality. Oil extracted with all of the methods contained high amounts of MUFA, also oil extracted by ultrasound method had the highest content of DHA and EPA as compared with other extraction methods.
Volume 6, Issue 20 (4-2009)
Abstract
This study was performed to determine proximate composition and fatty acids in muscle of common carp and grass carp that are commonly consumed in Iran. There is no significant difference in the content of protein, lipid and ash samples of in these two fish species (p>0.05). Grass carp had significantly higher moisture contents than common carp. The fatty acid composition of common carp and grass carp were found to be 32.86 and 34.06% saturated (SFA), 39.43 and 25.02% monounsaturated (MUFAs) and 24.13 and 37.54% polyunsaturated fatty acids (PUFAs), respectively. In both fish, palmitic acid C16:0 and oleic C18:1 n-9 acid were the principal saturated and monounsaturated fatty acids, respectively. The dominant poly unsaturated fatty acid (PUFA) was Docosahexaenoic acid (C22: 6n-3) in grass carp and Linoleic acid (C18: 2n-6) in common carp. The content of n3 PUFAs was 8.6% for common carp and 25/3% for grass carp. Arachidonic acid (20:4n6) content was 2.55% in grass carp and 1.33% in common carp. Muscle fatty acid composition of common and grass carp showed that there are significant difference in among all the fatty acids except for 22:0 and SFA(p<0.05).
Volume 7, Issue 1 (1-2005)
Abstract
Common carp is infected by five Dactylogyrus spp in both pond and natural lake habi-tats in Iran, namely D. extensus D. anchoratus, D. achmerovi, D. vastator and D. sahuensis. Fry and fingerlings are more sensitive to infection and their sensitivity is increased with the higher density of fishes usually found in ponds. General gill lesions in dactylogyrosis are quite similar but there are few differences in local lesions among Dactylogyrus spp infecting common carp. In this paper, the geographical distribution of Dactylogyrus spp of common carp is presented and the gill histopathology caused by D. sahuensis is described and discussed.
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.
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.
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.
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).
Samira Jafaryan, Hojatollah Jafaryan, Mohammadreza Bivareh,
Volume 8, Issue 2 (5-2019)
Abstract
Aims: The aim of this study was to evaluate the hematological parameters in Cyprinus carpio juvenile feeding of Basilli sp. probiotics in the condition of before and after long distance transports.
Materials & Methods: In this experimental research, 180 carp juvenile were stocked in 2 tanks (capacity 400-L) for 45 days. Fish juvenile in one tank was feeding with multi-strain probiotic (Protexin) were used at a concentration of 1×107 CFU/ liter and fish in the other tank was not consumed probiotic. At the end of the feeding trial, the carp juvenile from both treatments randomly were packed in plastic bags (40-L) at the density of 1kg/bag (~20 fish/bag). The juvenile feeding previously from probiotic were packed in 2 treatments with/or without of NaCl in water. Also, the juvenile feed of the control tank was packed in bags as the control. The bags unpacked after 12h and blood samples were taken from 10 fish in each replicate and hematological parameters were compared among the groups.
Findings: Results indicate that WBC, Hematocrit, Hemoglobin, MCV, MCH, MCHC and leukocytes differential count are affected by after transport stress and before the catching (p<0.05). However, there were no significant differences in the amounts of RBC and hemoglobin in experimental treatments (p>0.05).
Conclusion: Based on the results, finding of this study indicated that feeding of common carp juvenile with Basilli sp. probiotics had positive effects on blood parameters after long-distance transportation in plastic baggage, thereby if used in diet, it can be good alternatives to salt.
Volume 8, Issue 2 (6-2020)
Abstract
Aim: The aim of the present study was to investigate the biochemical characterizations of the lysozyme enzyme for evaluation of its importance in the immune system of the common carp, Cyprinus carpio.
Materials & Methods: In the present study, lysozyme was extracted from the spleen of common carp, Cyprinus carpio. Then, partially purified by ammonium sulfate and some properties such as optimum pH and temperature as well as the effects of different salt concentrations of NaCl, MgCl2, KCl, and urea on enzyme activity were evaluated. The enzyme activity was assayed using a suspension of Micrococcus lysodeikticus as a substrate.
Findings: The optimum pH and temperature were found 4 and 50°C, respectively. Furthermore, lysozyme activity was found to be dependent on salt concentration.
Conclusion: Based on the results, it's been concluded that lysozyme extracted from the spleen of the C. carpio has its optimum activity at high temperature and low pH condition and its activity could be continued with the presence of different salt compounds which all these are related to the environmental conditions of natural habitats of the C. carpio and showed that lysozyme could be one of the key factors of the immune system in this species.
Volume 8, Issue 30 (7-2011)
Abstract
The changes on proximate and fatty acids profile during surimi production and also during frying of fish fingers produced from mince and surimi of common carp were investigated. In surimi production process, moisture increased from 70.95% to 75.17% and instead crude protein and fat was reduced from 18.71% to 12.22% and 2.27% to 1.98%, respectively. After frying of fish finger produced from mince and surimi in sunflower oil, crude fat were increased from 2.27% to 5.58% and 1.98% to 4.01%, respectively. Crude protein and moisture was decreased during frying. Totally, sixteen fatty acids were identified of saturated, polyunsaturated and monounsaturated fatty acids in fish fingers. Washing of fish mince reduced myristic acid content from 7.98% to 1.30%. During frying the content of oleic, linoleic and palmitic acid were increased in fish fingers and instead the other fatty acids percent was decreased after frying. PUFA/SFA ratio in fish finger produced from mince and surimi during frying was increased from 0.45 to 0.65 g/100 g fatty acid and 0.61 to 0.62 g/100 g fatty acid, respectively.
