Size related feeding patterns and electivity indices of silver barb (Barbodes gonionotus Bleeker) from a pond, Bangladesh

The feeding patterns with respect to quality and quantity of food of silver barb, Barbodes gonionotus varied with their size and development. The results indicated that the fish in the size group I (7-25 mm TL) were fairly omnivore with particular liking for rotifera, green and blue-green algae while the size group II (25.1-44 mm TL) and III (44.1-55 mm TL) were omnivore with higher tendency of feeding on debris, aquatic plants, green algae, blue-green algae and rotifera. However, the fish of the size group IV (55.1-80 mm TL) were found to be herbivore with feeding preference for aquatic plants, green and blue-green algae. In all the size groups, debris was the most dominant food item. Feeding preference of the fish showed clear ontogenetic shift. The electivity indices revealed that the fish were selective feeder.

Culture feasibility of silver barb (Barbodes gonionotus Bleeker) and GIFT with shrimp (Penaeus monodon Feb.) in brackishwater pond

An experiment was conducted to understand the culture feasibility of sliver barb (Barbodes gonionotus) and GIFT (Genetically Improved Farmed Tilapia) with shrimp (Penaeus monodon). There were three different treatment (T) combinations: (T1) shrimp (10,000/ha) and silver barb (10,000/ha), (T2) shrimp (10,000/ha) and GIFT (10,000/ha), and (T3) shrimp (10,000/ha). Shrimp, after 120 days of culture, attained an average weight of 23.77g in T1, followed by T3 (23.70g). The highest average weight was recorded in T2 (24.93g). The specific growth rate (SGR) of shrimp was 6.9%, 6.94% and 6.9% for T1 T2 and T3, respectively. The SGR for the B. gonionotus and GIFT was 2.56% and 4.26%, respectively. The final weight of silver barb was 69.75g and that of GIFT was 161.83g. Survival of shrimp was higher (65.50%) in T2, followed by T3 (59.97%) and T1 (57.03%). Survival rate of silver barb (58.10%) was lower compared to that of GIFT (78.43%). Sporadic and scanty mortality of silver barb with a symptom of blind-red-protruded eye, swollen belly and body lesion was observed. Production of shrimp was higher of 284.05 kg/ha in monoculture, followed 162.47 kg/ha in concurrent culture with silver barb and 136.77 kg/ha culture with GIFT. In spite of similar stocking density of B. gonionotus and GIFT in T1 and T2, respectively, the production of GIFT was higher (1272.95 kg/ha) than that of silver barb ( 402.72kg/ha). Survival, final weight and production rates of shrimp among the treatments were found insignificant while total production of shrimp/fish was found to vary significantly (P

Performance of genetically improved farmed tilapia (GIFT) under mono and mixed cui ture with silver barb (Barbodes gonionotus) in south-west Bangladesh

A participatory on-farm trial was carried out to evaluate the production performance of GIFT (genetically improved farmed tilapia) strain of Oreochmis sp., either alone or with silver barb (Barbodes gonionotus), in six rain-fed freshwater ponds of coastal area. There vvere two treatments; (i) GIFT alone at a stocking density of 24,700/ha (T1) and (ii) 1:1 combination of GIFT and silver barb (T1). Each of the treatments had three replications. A significantly (psilver barb. In the 1:1 combination treatment, the production of GIFT (2036.06 kg/ha) was also higher than that of silver barb (1444.32 kg/ha). The results reveal that GIFT monoculture can performe better in rain-fed seasonal freshwater ponds of southwest coastal areas.

Production and economic return in pangasiid catfish (Pangasius hypophthalmus) monoculture and polyculture with silver carp (Hypophthalmichthys molitrix) in farmers' ponds

The production of fish and net economic return in pangasiid catfish (Pangasius hypophthalmus) monoculture and polyculture with silver carp (Hypophthalmichthys molitrix) in farmers' ponds were assessed. The experiment was arranged in three treatments each with three replications. The ponds were stocked with 30,000 fishes per hectare. In treatment 1 (T1) pangasiid catfish only, in treatment 2 (T2) pangasiid catfish and silver carp at the ratio of 1:1, and in treatment 3 (T3) pangasiid catfish and silver carp at the ratio of 2:1 were stocked. At harvest, production of fish was found significantly (p<0.05) different among the treatments, highest in T1 and lowest in T2. Though the total biomass production and total economic return was significantly highest in T1 than in T2 and T3, the net economic return was lowest because of the required highest input costs especially for supplemental feed and fingerlings, resulted the highest cost per unit yield (CPY in Tk/kg) in T1. Highest cost for supplemental feed required in T1 was due to highest quantity of feed required for the highest number of pangasiid catfish stocked in that treatment. The findings of the present study suggest that though monoculture of pangasiid catfish give higher fish biomass production but polyculture with silver carp is environmentally good and economically profitable.

Marketing of value-added products from silver carp and involvement of rural people in the production and marketing chain

Cost-profit analysis and market testing of some value-added products from silver carp such as fish mince block, fish sausage, fish ball, fish stick and fish burger were analyzed during April 2001 to March 2002. The study also explored the possibility to involve rural low-income people in the production and marketing of such products. The production of silver carp was higher in greater Jessore and Mymensingh districts but the price remained low during the peak-harvesting season in October to November. The price varied with size of the fish, season, market characteristics and effective demand of the buyers. Price of about 500 g size fish was found to be Tk. 20-25/kg in the rural markets. The average size of fish in the rural markets was 3S0-550 g while that in the urban markets it was 700-1,200 g. The cost of production of the value added products and profit margin were assessed on the basis of market price of the raw material as well as that of the finished products, transportation, storage and marketing costs. The profit margins of 34%, 39%, 81% and 31% of their sales price were obtained for fish sausage, fish ball, fish stick and fish burger, respectively. Actual production cost could be minimized if the fish is purchased directly from the farmers. Consumer's acceptance and marketability tests showed that both rural and urban people preferred fish ball than fish sausage. However, response towards the taste, flavor and color of fish ball and fish sausage was found to vary with occupations and age of the consumers. A correlation was observed between age group and acceptance of new products. Fish ball, fish stick and fish burger were found to be the most preferable items to the farmers because of easy formulation process with common utensils. Good marketing linkage and requirement of capital had been identified as the prerequisites for operating small-scale business on value-added fish products.

Studies on the suitability of producing value-added products from silver carp, Hypophthalmichthys molitrix

Silver carp, Hypophthalmichthys molitrix is contributing significantly to the total production of fish through aquaculture in Bangladesh. However, its low market price has become a serious concern to the fish farmers. The suitability of silver carp mince for the production of various value-added products (VAPs) - surimi, fish sausage, fish burger and fish stick was studied during April-September 2000 to ensure more appropriate and profitable utilization of silver carp. Surimi/frozen mince block was produced by washing the silver carp mince with 0.1% NaCl for 7-8 min (4-5 min agitation and 3-4 min settling). A two-step heating schedule for incubation at 50°C for 2 h and cooking at 95°C for 30 min gave high textured good quality consumer product. With the addition of cryoprotectants, surimi could be kept frozen for 5 months without loosing [sic] much of its textural and sensory qualities. Mince-mix and a batter with different ingredients and spices were formulated to produce fish burger using potato smash as the binding agent. Fish flake-mix and a batter with different ingredients and spices were formulated to prepare fish stick using both potato starch and potato smash as filler ingredients. Unwashed and washed frozen mince block or fresh flesh of silver carp was used to prepare fish sausage by heating at 100°C for 1 h after incubating at 50°C for 2 h. A spice-mix formulated with various local spices at the rate of 1.0-1.2% gave good texture and flavor to the sausage. A good-appeared sausage-pink color was developed by combining three food-grade colors of asthaxanthin. Products prepared with potato starch, potato smash and rice smash had an acceptable bacterial load in refrigeration (5°C) for up to 8 days and in room temperature (28°C) for up to 3 days. No coliform bacteria were found in the products prepared.

Seasonal variation in the chemical composition of pomfret - 2. Silver Pomfret (Pampus argenteus)

Seasonal variation in the proximate composition of different body regions of Pampus argenteus is reported. The fat content of the fish is high during winter whereas during summer the fish becomes lean. A comparison of average values of proximate composition and energy values of silver pomfret and black pomfret (Parastromateus niger) is given.

Effect of pre-processing iced storage on deteriorative changes in lipids of silver pomfrets stored at -18°C

Silver pomfret (Pampus argenteus) was frozen in the fresh condition as well as after holding in ice for one, two and four days. Evaluation of changes in the quality of these samples during storage at -18°C has shown that shelf-life decreased sharply if the pre-freezing iced storage was more than one day. The shelf-life of one day iced, two day iced and four day iced frozen samples were 32, 20 and 16 weeks respectively. No correlation was observed between the peroxide value and the organoleptic detection of rancid flavour. Levels of free fatty acids were more in the samples frozen after storage in ice for one day than in all the other samples.

Growth performance evaluation of genetically improved silver barb (Barbonymus gonionotus Bleeker) in different agro-ecological zones in Bangladesh

On farm trials of silver barb with other carps were carried out in 40 ponds during May to October 2005 in four agro-ecological zones viz., Trishal, Muktagacha, Parbotipur and Paikgacha in Bangladesh. In Trishal and Muktagacha zones, ponds were stocked with silver barb, silver carp and common carp at the stocking density of 11,500 fish/ha, whereas in Parbotipur and Paikgacha zones, ponds were stocked with silver barb, rohu, catla and mrigal at the stocking density of 10,000/ha. Among the ponds, 50% (20 ponds) were stocked with BFRI improved stock of silver barb (Treatment-1) and rest of the 20 ponds stocked with local silver barb stock (Treatment-2). The harvest weight of BFRI improved silver barb were 149±16.01, 168±18.06, 198±14 and 230±9.25g in Trishal, Muktagacha, Paikgacha and Parbotipur, whereas the data obtained at 113±15.52, 136±20.66, 170±17.0 and 205±12.10g for local stock of silver barb, respectively. In all trials, the harvest weight of BFRI improved stock showed significantly higher growth performance (P<0.05) over the local stocks.

Study on shelf life of fish cake prepared from surimi of silver carp (Hypophthalmichthys molitrix) during frozen storage

Surimi was prepared from silver carp with an aim to put this underutilized fish for profitable use. The mince prepared was washed twice with chilled water (5°C) using mince to water ratio (w/v) of 1:2 for 5-6 minutes each. After final dewatering to moisture content to about 80%; half the quantity of washed minced meat was mixed with cryoprotectants (4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate) to produce surimi. The prepared surimi and the dewatered minced meat were packed in LDPE bags, frozen using a plate freezer and stored at -20°C. Surimi and dewatered minced meat from frozen storage were used as base material for production of fish cakes. These were fried at 160°C for 3 to 4 minutes before serving for organoleptic test. Changes in salt soluble nitrogen, total volatile base nitrogen, non-protein nitrogen, peroxide value and free fatty acid of surimi and dewatered mince were estimated at every ten days interval during the storage period of 3 months. The study has indicated that frozen storage of surimi could be a potential method for effective utilization of silver carp. This surimi when incorporated in fish cakes yielded products which retained the shelf life even up to 90 days of storage.

Effect of alum on the histological changes of silver barb (Barbodes gonionotus)

Studies were conducted to know the effects of alum on the histological changes of silver barb (Barbodes gonionotus) fry in the aquarium. The use of up to 0.5 g/L of alum for 120 hours as means of treatment of fish diseases is safe. At this level, no abnormal behavior and pathological alteration were observed in the organs of experimental fish. As the doses increased to 1.25 g/L and above (1.5 g/L), experimental fishes exhibited abnormal movement and with marked histopathological changes in the various organs. A dose of above 0.5 g/L should be strictly prohibited.

The effect of Rosmarinus officinalis and Zataria multiflora extracts on the stability of poly unsaturated fatty acids in frozen silver carp minced

The purpose of this study, Evaluation the effect of Rosmarinus officinalis and Thymus vulgaris extracts on the stability of poly unsaturated fatty acids in frozen Silver carp minced. Treatments include: Treatment 1 - Control: frozen meat packaged in conventional Treatment 2: Frozen Silver carp minced+Thyme 300 mg/kg in normal packaging Treatment 3: Frozen Silver carp minced+Rosemary 200 mg/kg in normal packaging Treatment 4: Frozen Silver carp minced+Rosemary compound (100 mg/kg) and Thyme (100 mg/kg) in normal packaging After rapid freezing of samples in the spiral freezer by individual quick freezing method, to maintain the cold temperature (-18) °C were transferred. Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days, and 15 days in the second month of the third month after the monthly test. Identifying, defining and measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both saturated and unsaturated fatty acids in three experimental and one control were identified as follows: A: saturated fatty acids: Meristic C14: 0/Palmitic C16: 0/Hepta decaenoic C17: 0/Stearic C18: 0/Arashidic C20: 0/B:Mono unsaturated fatty acids: palmitoleic C16: 1-W7/Oleic C18: 1-W9/Gadoleic C20: 1-W9 C:Poly unsaturated fatty acids: Linoleic C18: 2-W6/α-Linolenic C18: 3-W3 D:High unsaturated fatty acids: Arachidonic C20: 4-W6 Eicosapentaenoic acid C20: 5-EPA/W3 Docosahexaenoic C22: 6-DHA/W3 Results of this study was to determine, Thyme and rosemary extracts containing silver carp minced stored in freezing conditions, Stability of different types of fatty acids, monounsaturated fatty acids, poly-unsaturated fatty acids, omega-3 and omega-6 fatty acids are. So that none of the fatty acids measured were not significant 100% increase or decrease, While changes in the fatty acid oxidation during storage time is minimized. The results obtained from the fatty acid profiles and indicators of their and statistical tests show that treatment with rosemary extract More stable during storage (-18) ° C In comparison with the control and other treatments are shown; And at relatively low compared to other treatments and control samples oleic acid and linoleic acid, palmitic more. According to studies,in Silver carp minced that containing rosemary extract, end of the storage period of six months. Were usable, so even rosemary extract the shelf-life examples to increase more than six months.

Effects of Zataria multiflora Boiss essential oil and nisin on the growth of Staphylococcus aureus in light salted silver carp fillet (Hypophthalmichthys molitrix)

There is an increasing demand in developing newer and safer methods in preserving food products.Among which herbal additives seem to attract evermore attention recently.the major advantage of herbal additives is due to their favorable aroma besides their antimicrobial effects and less expensive than chemical additives. Zataria multiflora Boiss is a native Iranian herb which is used vastly as a food preserver essential oils and also medical usage. Metabolites of harmless bacteria, such as Nisin are also known to be safe preservatives that have antimicrobial activity. However to establish the usefulness of natural antimicrobial preservatives, they must be evaluated alone and in combination with other preservation factors to determine whether there are synergistic effects in rigid media . In this study were evaluated the effects of different concentrations of Zataria multiflora (EO 0, 0.005, 0.015, 0.045, 0.135, 0.405 ,0.810 %) and Nisin(0, 0.15, 0.25, 0.75 μg/ml) and Storage time (up to 21 days) on growth of Staphylococcus aureus ATCC 6538 in a food model system(light salted fish of silver carp, Hypophthalmichthys molitrix). The results on growth of S. aureus were evaluated using SPSS 15.0 statistical software (SPSS 15.0 for windows, SPSS Inc.) and analyzed the logarithm of total count of the bacteria by Tukey Test. Results were considered statistically significant when P≤0.05. The growth of Staphylococcus aureus was affected significantly(P<0.05) by EO and Nisin and also combinations of EO and Nisin. Samples treated with 0.135, 0.405 and 0.810% of thyme essential oil showed a significant decrease on the growth of the bacteria compared with an treated samples(P<0.05). No significant difference was seen on the growth of S.aureus in samples treated with lower concentrations of Z.multiflora(below 0.045%) and untreated group(P>0.05). The most inhibitory effects were seen in samples treated with 0.405% and 0.810% of thyme essential oil until 9 and 12 days after storage,respectively. Also there was significant inhibtory effect(P<0.05) in different concentration of nisin on the organism compared with an treated samples. The synergism effects of the Eo and nisin on the growth rate of the bacteria was significant (P<0.05) compared with untreated samples and samples treated with the Eo or nisin, only. Synergismic effects was observed at concentration of 0.405 and 0.810% of Z. multiflora essential oil with 0.25 μg/ml Nisin, respectively until 15 days after storage. As expected it is preferred to apply the least possible amounts of additives in food preserving that not only are effective and safe but are economically justifiable.