Preservation of fish by freezing and glazing. Pt. 2. Keeping quality of fish with particular reference to yellow discolouration and other allied organoleptic changes on prolonged storage

Organoleptic observations of quick, slow and block frozen, glazed and stored fish were recorded at regular intervals. Glazing was renewed at intervals of four weeks. Development of yellow discolouration in the case of white pomfret was followed. Keeping quality of glazed fish was better than unglazed frozen fish. Yellow discolouration could be controlled by ascorbic acid for 42 months and by a mixture of sodium chloride and glucose for 52 months.

Growth performance and nutrient utilization of catfish Clarias gariepinus fed varying inclusion level of fermented unsieved yellow maize

This study was conducted using 150 fish of Clarias gariepinus to investigate the growth performance and nutrient utilization of Clarias gariepinus fed five treatment diets containing varying inclusion level of fermented unsieved maize. The diets were grouped into CT, T1, T2, T3, and T4 with inclusion levels of 25%, 50%, 75%, and 100% of fermented unsieved maize respectively. Highest weight gain was recorded in T4 with value of 10.24 and lowest weight was recorded in CT with 9.17. High FCR were observed in T2 with value of 0.70 and lower value was observed in T4 with value of 0.62. While, T2, T3, and T4 have highest survival rates with values of 90% in each treatment CT and T1 recorded 80% and 70% respectively. There was a significant (p< 0.05) difference between the food conversion ratios treatment T4 with the best value and other treatments. There was a significant (p< 0.05) difference between the levels of fermented unsieved maize inclusion and the specific growth rate of the experimental fish. The highest value of protein level and feed efficiency were observed in T4 at significant difference level (p< 0.05) than other treatments. It was concluded that fermentation of maize in fish feed has positive effects on the nutritional value of the feed. It is recommend that fermented maize can replace raw maize in fish feed diet for growth performance. KEYWORDS: Fermentation, yellow maize, Clarias gariepinus, Fish, Feed.

Growth performance and nutrient utilization of catfish Clarias gariepinus fed varying inclusion level of fermented unsieved yellow maize

This study was conducted using 150 fish of Clarias gariepinus to investigate the growth performance and nutrient utilization of Clarias gariepinus fed five treatment diets containing varying inclusion level of fermented unsieved maize. The diets were grouped into CT, T1, T2, T3, and T4 with inclusion levels of 25%, 50%, 75%, and 100% of fermented unsieved maize respectively. Highest weight gain was recorded in T4 with value of 10.24 and lowest weight was recorded in CT with 9.17. High FCR were observed in T2 with value of 0.70 and lower value was observed in T4 with value of 0.62. While, T2, T3, and T4 have highest survival rates with values of 90% in each treatment CT and T1 recorded 80% and 70% respectively. There was a significant (p< 0.05) difference between the food conversion ratios treatment T4 with the best value and other treatments. There was a significant (p< 0.05) difference between the levels of fermented unsieved maize inclusion and the specific growth rate of the experimental fish. The highest value of protein level and feed efficiency were observed in T4 at significant difference level (p< 0.05) than other treatments. It was concluded that fermentation of maize in fish feed has positive effects on the nutritional value of the feed. It is recommend that fermented maize can replace raw maize in fish feed diet for growth performance.

Rapid detection of white spot syndrome virus (WSSV) of Penaeus monodon by latex agglutination test using monoclonal antibodies

Latex beads were sensitized with monoclonal antibodies (MAb) rose against VP28 of WSSV. The optimum concentration of MAb required to sensitize the latex beads was 125 µg/ml. The sensitized latex beads were used to detect WSSV from PCR-positive stomach tissue homogenates obtained from infected shrimp. Stomach tissue homogenates from WSSV-infected shrimp agglutinated the sensitized latex beads within 10 minutes, while uninfected samples did not produce any agglutination, although non-specific agglutinations were observed in some samples. The analytical sensitivity, analytical specificity, diagnostic sensitivity and diagnostic specificity of the (LAT) agglutination test were assessed. The analytical sensitivity of the test was 40 ng of purified WSSV (2 µg/ml). The sensitized latex beads did not agglutinate with normal shrimp tissue or MBV-infected tissue homogenate. The test has a diagnostic sensitivity of 70 and 45%, respectively, compared to single-step and nested PCR. The diagnostic specificity of the test was 82%. This test is a simple and rapid on-farm test which can be used to corroborate clinical signs for the detection of WSSV in grow-out ponds.

Immnunomodulatory and cytotoxic effects of aqueous leaf extracts of certain plants on common carp, Cyprinus carpio

Effect of aqueous leaf extracts of Catheranthus roseus, Calotropis gigantium and Datura stromoneum on common carp, Cyprinus carpio were investigated. C. carpio were separately fed with 1 and 2% aqueous extracts of these three plant leaves for a period of seven days. In 1% Catheranthus roseus of leaf extract fed group no significant tissue level changes were recorded. One and 2% of other two species fed treated group showed mild to severe necrotic and cellular changes in liver, kidney and spleen. Immunologically, significant rise in antibody titre and respiratory burst activity was recorded for 1% Catheranthus roseusfed group.

Studies on radiation pasteurisation of medium fatty fish 2. Precursors of yellow discolouration in irradiated white pomfret (Stromateus cinereus)

Triglycerides, phospholipids and sarcoplasmic proteins fractions of white pomfret produced considerable amounts of thiobarbituric acid reactive substances (TBRS) on irradiation. Incubation of malonaldehyde with pomfret skin under aseptic conditions developed yellow pigmentation of the skin tissues, similar in spectral characteristics to those produced on irradiation of the skin.

Antioxidant effect of betel leaf extract on dry-cured fish

The effect of betel leaf (Piper betle Linn.) extract on control of autoxidation of fat in dry fish has been studied. Oil sardine has been selected for experiments since it contains very high amount of fat. The treatments were given with 5% (w/v) betel leaf extract in water at different stages of salt curing. FFA, PV and TVN values of the samples were determined periodically to assess the keeping quality and autoxidation. The sample, prepared by dipping the fish in the extract immediately after salting and then drying as usual, was found to have better keeping qualities.