Feeding habits and trophic levels of some demersal fish species in the Persian Gulf (Bushehr Province) using Ecopath model

A trophic study was carried out in February of 2012 to January 2013 on the ecosystem in the Persian Gulf, Bushehr provience. A total of 2,948 samples of stomach contents were analyzed based on the weight and number of food items and were identified about 40 preys. Crustacean and bony fish were as a main prey in most of the stomach contents . The mean average trophic level was estimated at 3.6 by Ecopath software. In this research, the mean level were studied between eight species varied from 3.47 to 4.61, Saurida tumbil occupy the highest and the Argyrops spinifer was the lowest level. The ranges of total mortality varied from 0.7 to 3.05 per years. The food consumption rate was estimated about 69.82 per year. The overlap index showed that the prey items such as fish, crustacean, bivalve and echinoderm were shared about 65, 15, 15 and 6 percent in all stomach of individual in respectively. Mixed trophic analysis indicates that benthos have a positive effect on most of the fish species. Most species have a negative impact on themselves, interpreted here as reflecting increased with in group competition for resources. This preliminary model can be helpful to determine the gaps in the present knowledge about demersal system of the Persian Gulf.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.

Effects of different levels of energy and protein sources on the growth performance, feeding, survival rate and the chemical body composition of juvenile Pacific white shrimp (Litopenaeus vannamei)

The present study was carried out in order to establish an economical effective diet for the pacific white shrimp in the southern part conditions of Iran. With the consideration of three dietary energy levels (E1=262, E2=312, E3=362 kcal 100 g-1 diet) and six ratios of fish meal (FM) to soybean meal (SBM) [(P1=100%FM+0%SBM, P2=80%FM+20%SBM, P3=60%FM+40%SBM, P4=40%FM+60%SBM, P5=20%FM+80%SBM, P6=0%FM+100%SBM)], 18 experimental diets (with 36% crude protein) were prepared. Completely randomized design was used to assign 54 polyethylene 300 litre round tanks provided by aeration and flow through water system and was stocked by 19 juvenile as 3 replicates to each treatment. Shrimps average weight was about 0.77 grams at the start. After 56 days culture period, maximum growth and nutritional performances were observed in the P6E1 treatment (containing 100% soybean meal and 262 kcal 100 g-1 diet) and P5E1 treatment (containing 80% soybean meal and 262 kcal 100 g-1 diet). Also the highest survival rate of the shrimps was observed in the P1E1, P1E2, P3E3 and P5E3 treatments. Additionally interactive effect of different protein ratios and energy levels had significant difference on body protein, fat, fiber and ash contents (P<0.05). Results of the present study suggest the possibility replacement of at least 80% of dietary fish meal by soybean meal in the diet of pacific white shrimp in the conditions of southern part of Iran.

Effect of diets containing various protein and energy levels on some growth parameters, survival and the production of Astacus leptodactylus in different salinities

A factorial experiment was conducted for 60 days to determine of the response of Narrow clawed crayfish Astacus leptodactylus (average weight of 17±2.3 g) to diets containing various protein and energy levels. Nine diets containing three levels of protein (30, 35 and 40 %) and three levels of energy (300,370 and 450 kcal/100g) were formulated and prepared in this trial. Each diet also was used in two levels of salinity include 0 (fresh water) and 12 ppt(Caspian sea water). So this study was conducted with 18 treatments and triplicates random group of 5 crayfish per each 110-litre tank. Weight Gain, Feed conversion ratio (FCR), Protein Efficiency Ratio (PER), Net Protein Utilization (NPU), Daily Food Consumption (DFC), Survival (SVR) and body composition of tail-muscle meat of animal were determined. Comparing the growth parameters in response to interaction between protein, energy and salinity levels demonstrated that all growth parameters have difference between them significantly (p<0.05). Comparing between survival in fresh and Caspian Sea water showed difference significantly. Compare the body composition results indicate the greatest amount of protein absorption in diet number 2(30/370) on fresh water condition. Results from this study indicate that narrow clawed crayfish can be fed a practical diet containing 30% protein and 370 Kcal/100g on non-salinity water which is the optimize CP percentage for their producer’s profits.

Economic impacts of globalisation at the district, landing site and sub-sector enterprise levels on Lakes Kyoga, Albert and Victoria

The Globalisation and fish utilisation and marketing study is a collaboration between the Fisheries Resources Research Institute (FIRRI) and the Mike Dillon Associates Limited , with funding from the Department for International Development (DFID) of the Government of the United Kingdom. The study is designed to examine the impact of the development of the export fishery on the fish producers, processors, traders and consumers in the artisanal fishery in Uganda. FIRRI 's role is to collect field data relating to the livelihoods of artisanal fish producers, processors, traders and consumers. in particular data relating to income and revenue flow. The initial focus is on the eccnomic structure of fish landing sites. The purpose of this paper is to review the progress in implementation of the project and present the interim findings for discussion. During the first quarter, namely April to June, 2002, work was carried out on Lakes Kyoga and Albert and a report produced. During the second quarter, July to September, 2002, Lake Victoria was covered. In both phases, the focus has been on the economic structure of fish landings.

Relationship between the water levels and the fish catches in lakes Mweru and Mweru wa Ntipa, Zambia

The relationships between water level and catch per effort in two Zambian lakes are compared. In the relatively stable Lake Mweru, a positive correlation exists which can be used, with certain reservations, to predict the state of the fishery two years in advance. The cause of the relationship is probably the effect of water level on the marshy and swampy breeding areas, where at least the most common species in the commercial catch (Tilapia macruchir) has definite limits for the depth of water in which it will breed. For Mweru wa Ntipa, a consistant definite relationship does not exist, probably because the water level and extent of the lake fluctuate widely.

The distribution and concentration levels of trace metals in water and sediments of Lake Victoria, Kenya

The water and bottom sediments of Lake Victoria (Kenya) were analysed for A1, Fe, Mn, Zn, Pb, Cu, Cr and Cd. The total metal concentrations were determined and their mean variations and distributions discussed. The bottom lake waters showed higher concentration levels than the surface waters. The range of values (in mg/l) in the bottom and surface lake waters were as follows: Surface Waters: A1(0.08 - 3.98), Fe(0.09 - 4.01), Mn(0.02 - 0.10). Zn(0.01 -0.07), Pb(0.001- 0.007), Cu(not detected - 0.006), Cr(not detected - 0.004). Bottom Waters: A1(0.1 0 - 6.59), Fe(0.23 - 9.64), Mn(0.04 - 0.39), Zn(0.01- 0.08), Pb(0.002 - 0.009), Cu(not detected - 0.03). Cr(not detected -0.002). River mouths and shallow areas in the lake showed higher total metal concentrations than offshore deeper areas. Apart from natural metal levels, varied urban activities and wastes greatly contribute to the lake metal pollution as shown by high Pb and Zn levels in sediments, around Kisumu and Homa Bay areas. Other comparatively high values and variations could be attributed to the varied geological characteristics of the lake and its sediments. Compared to the established W.H.O (1984) drinking water standards manganese, aluminium and iron levels were above these limits whereas zinc, lead, chromium, copper and cadmium were below.