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  • 1
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    The comparison of growth rate, survival and food conversion ratio in Penaeus semisulcatus and Fenneropenaeus indicus in Helleh site, Bushehr province (2018)
    Details
    Publication Date: 2021-05-19
    Description: Growth rate, survival and food conversion ratio were compared for two species of shrimp Penaeus semisulcatus and Fenneropenaeus indicus in Bushehr Province in summer 2002. The research was done with two treatments each in three replications in 0.4 ha ponds. Twenty five post larvae of the shrimps in stage PL sub(12) with a mean weight of 5mg were stocked per square meter of the ponds and cultured for 109 days. We found significant differences during the first 31 days in SGR between P. semisulcatus and F. indicus (P0.05). The mean final harvest rate was 903.33kg and 1025.00kg in each pond for P. semisulcatus and F. indicus, respectively. No significant differences in physical and chemical parameters were observed between the two species.
    Description: Published
    Keywords: Shrimp culture ; Crustacean culture ; Pond culture ; Cultured organisms ; Fenneropenaeus indicus ; Penaeus semisulcatus ; Growth rate ; Juveniles ; Weight ; Length ; Survival ; Marine crustaceans ; Food conversion ; Marine
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.27-34
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  • 2
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    Shelf-life determination of tiger-toothed Croaker (Otolithes ruber) during flake ice storage (2017)
    Details
    Publication Date: 2021-05-19
    Description: Quality of tiger-toothed croaker stored in flake ice was studied for 19 days by sensory, chemical (total volatile basic nitrogen (TVB-N)), (thiobarbituric values (TBA)), pH and microbial (total viable count, TVC) methods. Sensory scheme was modified according to the panelists perception and a specific schema was created for this fish. Sensory analyses showed that: "gills color and odor", "convexity of eyes", "peritoneum" and "elasticity of flesh" are the best sensory parameters. Results of sensory and microbial analyses had high correlation. Total viable count of flesh was 2.86 log cfu g -1 at first day and reached the limiting level of TVC (106 ) after 15 days of storage (P〈0.05). TVB-N levels were 15.31mg/100 g tissue at the first day of storage and reached 36.52mg/100 g at the end of storage day (P〈0.05). Measuring amounts of TVB-N showed that total volatile basic nitrogen is a good quality index for tigertoothed croaker during ice storage. The initial level of TBA was 0.83mg of malondialdehyde per kg flesh (mg MDA/kg) and increased to 3.75mg MDA/kg at the end of storage. TBA levels were less than limiting level (5mg MDA/kg) over the period of storage. According to the results, shelf-life of tiger-toothed croaker was determined 15 days during ice storage.
    Description: Published
    Keywords: Tiger ; Otolithes ruber ; Storage ; Tiger-toothed croaker ; Life ; Determination ; Ice ; Flake ice ; Quality ; Shelf-life
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.87-96
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  • 3
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    The impact of lipid content, cooking and reheating on volatile compounds found in Narrow – barred Spanish mackerel (Scomberomorous commerson) (2018)
    Details
    Publication Date: 2021-05-19
    Description: Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. Total concentrations of volatile had increased from 72.80 to 111.06, 74.25, 112.19 and 92.37 μg/kg, respectively. The concentration and new flavor compounds were increased by chill-reheating, due to the fast oxidation. The concentration of alcohol and aldehydes increased significantly (P〈0.05). The hexanal amount also increased in all samples and indicated a marked development of warmed-over flavor. Quantitative and qualitative (P〈0.05) differences were observed in volatile compounds between raw and cooked samples.
    Description: Published
    Keywords: Scomberomorous commerson ; Fish volatile compounds ; Cooking ; Chill-Reheating ; GC-MS
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.336-345
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  • 4
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    Effect of different levels of dietary Betaine on growth performance, food efficiency and survival rate of pike perch (Sander lucioperca) fingerlings (2018)
    Details
    Publication Date: 2021-05-19
    Description: A 6-week feeding experiments were carried out to determine the effects of different levels of dietary betaine on growth performance, food efficiency and survival rate of pike perch which has a critical period during transition feeding. Fingerlings of pike perch were fed with live food (treatment A), without betaine added to biomar (treatment B), 1% betaine added to biomar (treatment C) and 2% betaine added to biomar (treatment D) in 1000 l concreted tanks. 200 fingerlings (1.50 g, mean weight) were stocked in each tank and fed up to 7 meals per day. Higher increment in body weight (4.99 ± 0.73 g), specific growth rate (3.90 ± 0.06) and food efficiency (104.42 ± 4.27) were obtained with treatment D (2% betaine added to biomar). This treatment also showed significant (P〈0.05) decrease in food conversion ratio (0.93 ± 0.04) in comparison with other treatments. Highest survival rate was observed in treatment B (biomar without betaine) with a 34.5 % rate and greatest cannibalism (1.03 ± 0.01) was found in treatment D, respectively. It was concluded that betaine could increase the palatability and acceptability of food and could be suitable to weaning the pike perch fingerlings to artificial diet.
    Description: Published
    Keywords: Aquaculture ; Food efficiency ; Sander lucioperca ; Betaine ; Food attractants ; Growth ; Fingerlings ; Survival rate ; Performance
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.902-910
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  • 5
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    Study of distribution, abundance and biomass of macro benthic fauna in the northern creeks of Bushehr province (2018)
    Details
    Publication Date: 2021-05-19
    Description: Macro benthic invertebrate distribution and abundance in northern creeks of Boushehr province were analyzed by seasonal sampling from autumn 2000 till summer 2001. Sampling was carried out of sediments from bottom of nine stations which located in creeks and one control station in the sea by using of Van Veen Grab sampler. In additional, eight groups of macro benthos were identified which the most abundant populations among them were Gastropoda (51%), Bivalvia and Polychaeta (17.4%) and Amphipoda (5.3%) respectively. The maximum density of macro benthos was 2378 ind/m2 in spring and the minimum was 1174 ind/m2 in autumn and also maximum and minimum biomass was 79.06g/ m2 in summer and 17.72g/ m2 in winter. The average wet weight of macro fauna biomass was 49.95 ( plus or minus 33.6) g/ m2.
    Description: Published
    Keywords: Invertebrate zoology ; Creek ; Zoobenthos ; Benthos ; Bivalvia ; Polychaeta ; Amphipoda ; Gastropoda ; Marine invertebrates ; Quantitative distribution ; Abundance ; Grabs ; Population density ; Biomass ; Boulder clay ; Distribution ; Marine molluscs ; Marine
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.125-136
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  • 6
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    Shelf-life determination of tiger-toothed Croaker (Otolithes ruber) during flake ice storage (2021)
    In:  http://aquaticcommons.org/id/eprint/21809 | 18721 | 2018-01-08 09:25:21 | 21809 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-02
    Description: Quality of tiger-toothed croaker stored in flake ice was studied for 19 days by sensory, chemical (total volatile basic nitrogen (TVB-N)), (thiobarbituric values (TBA)), pH and microbial (total viable count, TVC) methods. Sensory scheme was modified according to the panelists perception and a specific schema was created for this fish. Sensory analyses showed that: "gills color and odor", "convexity of eyes", "peritoneum" and "elasticity of flesh" are the best sensory parameters. Results of sensory and microbial analyses had high correlation. Total viable count of flesh was 2.86 log cfu g-1 at first day and reached the limiting level of TVC (106) after 15 days of storage (P〈0.05). TVB-N levels were 15.31mg/100 g tissue at the first day of storage and reached 36.52mg/100 g at the end of storage day (P〈0.05). Measuring amounts of TVB-N showed that total volatile basic nitrogen is a good quality index for tiger-toothed croaker during ice storage. The initial level of TBA was 0.83mg of malondialdehyde per kg flesh (mg MDA/kg) and increased to 3.75mg MDA/kg at the end of storage. TBA levels were less than limiting level (5mg MDA/kg) over the period of storage. According to the results, shelf-life of tiger-toothed croaker was determined 15 days during ice storage.
    Keywords: Biology ; Chemistry ; Fisheries ; Shelf-life ; Quality ; Tiger-toothed croaker ; Flake ice ; Otolithes ruber ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 87-96
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  • 7
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    The impact of lipid content, cooking and reheating on volatile compounds found in narrow-barred Spanish mackerel (Scomberomorous commerson) (2021)
    In:  http://aquaticcommons.org/id/eprint/22426 | 18721 | 2018-04-06 22:22:56 | 22426 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-05
    Description: Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. Total concentrations of volatile had increased from 72.80 to 111.06, 74.25, 112.19 and 92.37 μg/kg, respectively. The concentration and new flavor compounds were increased by chill-reheating, due to the fast oxidation. The concentration of alcohol and aldehydes increased significantly (P〈0.05). The hexanal amount also increased in all samples and indicated a marked development of warmed-over flavor. Quantitative and qualitative (P〈0.05) differences were observed in volatile compounds between raw and cooked samples.
    Keywords: Chemistry ; Fisheries ; Scomberomorous commerson ; Fish volatile compounds ; Cooking ; Chill-Reheating ; GC-MS ; Malaysia ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 336-345
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  • 8
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    Study of distribution, abundance and biomass of macro benthic fauna in the northern creeks of Bushehr province (2021)
    In:  http://aquaticcommons.org/id/eprint/23772 | 18721 | 2018-07-25 09:06:06 | 23772 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-15
    Description: Macro benthic invertebrate distribution and abundance in northern creeks of Boushehr province were analyzed by seasonal sampling from autumn 2000 till summer 2001. Sampling was carried out of sediments from bottom of nine stations which located in creeks and one control station in the sea by using of Van Veen Grab sampler. In additional, eight groups of macro benthos were identified which the most abundant populations among them were Gastropoda (51%), Bivalvia and Polychaeta (17.4%) and Amphipoda (5.3%) respectively. The maximum density of macro benthos was 2378 ind/m2 in spring and the minimum was 1174 ind/m^2 in autumn and also maximum and minimum biomass was 79.06g/ m^2 in summer and 17.72g/ m^2 in winter. The average wet weight of macro fauna biomass was 49.95 (± 33.6) g/ m^2.
    Keywords: Biology ; Macro benthos Organism ; Bushehr Province ; Persian Gulf ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 125-136
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  • 9
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    Effect of different levels of dietary betaine on growth performance, food efficiency and survival rate of pike perch (Sander lucioperca) fingerlings (2021)
    In:  http://aquaticcommons.org/id/eprint/22566 | 18721 | 2018-04-26 19:29:56 | 22566 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-07
    Description: A 6-week feeding experiments were carried out to determine the effects of different levels of dietary betaine on growth performance, food efficiency and survival rate of pike perch which has a critical period during transition feeding. Fingerlings of pike perch were fed with live food (treatment A), without betaine added to biomar (treatment B), 1% betaine added to biomar (treatment C) and 2% betaine added to biomar (treatment D) in 1000 l concreted tanks. 200 fingerlings (1.50 g, mean weight) were stocked in each tank and fed up to 7 meals per day. Higher increment in body weight (4.99 ± 0.73 g), specific growth rate (3.90 ± 0.06) and food efficiency (104.42 ± 4.27) were obtained with treatment D (2% betaine added to biomar). This treatment also showed significant (P〈0.05) decrease in food conversion ratio (0.93 ± 0.04) in comparison with other treatments. Highest survival rate was observed in treatment B (biomar without betaine) with a 34.5 % rate and greatest cannibalism (1.03 ± 0.01) was found in treatment D, respectively. It was concluded that betaine could increase the palatability and acceptability of food and could be suitable to weaning the pike perch fingerlings to artificial diet.
    Keywords: Aquaculture ; Biology ; Fisheries ; Sander lucioperca ; Betaine ; Food attractants ; Growth ; Food efficiency ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 902-910
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  • 10
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    The comparison of growth rate, survival and food conversion ratio in Penaeus semisulcatus and Fenneropenaeus indicus in Helleh site, Bushehr province (2021)
    In:  http://aquaticcommons.org/id/eprint/23676 | 18721 | 2018-07-17 03:38:27 | 23676 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-15
    Description: Growth rate, survival and food conversion ratio were compared for two species of shrimp Penaeus semisulcatus and Fenneropenaeus indicus in Bushehr Province in summer 2002. The research was done with two treatments each in three replications in 0.4 ha ponds. Twenty five post larvae of the shrimps in stage PL ^ (12) with a mean weight of 5mg were stocked per square meter of the ponds and cultured for 109 days. We found significant differences during the first 31 days in SGR between P. semisulcatus and F. indicus (P〈0.05). The mean final harvest rate was 903.33kg and 1025.00kg in each pond for P. semisulcatus and F. indicus, respectively. No significant differences in physical and chemical parameters were observed between the two species.
    Keywords: Aquaculture ; Growth rate ; Juveniles ; Weight ; Length ; Survival ; Marine crustaceans ; Food conversion ; Marine ; Shrimp culture ; Crustacean culture ; Pond culture ; Cultured organisms ; Fenneropenaeus indicus ; Penaeus semisulcatus ; Bushehr ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 27-34
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