Relationship between diet composition and growth rate of the zoeal and mysis stages of Penaeus japonicus Bate

Diets containing Chaetoceros gracilis plus Artemia nauplii artificially prepared diet, Diet-B, and two commercial feeds Tapes and mysid meals, were fed to larvae of P. japonicus. Highest survival rate was obtained when larvae were fed with Diet-B. The results show that the early larval stages of P. japonicus can be reared on artificially prepared diets. Since the chemical composition of the diet is known, it can be used as supplemental data for larval feeding development and nutritional requirement studies for the early larval stages of Penaeus japonicus and/or other penaeids. Information is tabulated on feeds and feeding rates used, composition of the artificial diet, fatty acid composition of lipids of the different diets, and of the sterols of the different diets.

Fishwater and agar as binders in a prawn diet

The objectives of the study were to find out the proportion of water to fish fins, skin and bones that would give a good gel and to determine the effect of a combination of fish water and commercial crude agar on the water stability of the prawn diet. Under the conditions of the experiments it was concluded: (1) Fish water and commercial agar or agar bar gave the most stable pellet, 65% water stability; (2) a strong gel is obtained when one part shark fin is boiled in 1.5 parts water; (3) more fish water can be obtained from guitar fish than from shark fish.

Improvement of diet attractability for Penaeus monodon by supplementing various attractants

An experiment was undertaken to test the effect of supplemental krill meal, earthworm meal, glycine, sucrose or mussel water on diet attractibility of Penaeus monodon. Only glycine or mussel water significantly improved diet attractibility

Fry to fingerling production of Tilapia nilotica in aquaria using phytoplankton as natural feed

Overall results of the study indicate that the availability of high concentrations of phyloplankton in the rearing medium favoured growth of T. nilotica fry to fingerling.

Study of effect Rosmarinus officinalis oil and nisin on the growth of Streptococcus iniae in lab conditions and fillets of rainbow trout (Oncorhynchus mykiss)

Fish are an important part of a healthy diet since they contain high quality protein, but typically present a low fat percent when compared to other meats. Fish is an extremely perishable food commodity. On the other hand, food borne diseases are still a major problem in the world, even in well-developed countries. The increasing incidence of food borne diseases coupled with the resultant social and economic implications means there is a constant striving to produce safer food and to develop new antimicrobial agents concerns over the safety of some chemical preservatives and negative consumer reactions to preservatives they perceive as chemical and artificial, have prompted on increased interest in more ‘‘naturalgreen’’ alternatives for the maintenance or extension of product shelf-life. Particular interest has focused on the potential applications of plant essential oils. 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 and multiple hurdles can be devised. In this study, were evaluated the effects of different concentrations of Rosmarinus officinalis and nisin and storage time (15 days) on growth of Streptococcus iniae GQ850377 in a lab conditions and a food model system (fillets of rainbow trout) in 4 and 8 °C. In addition, we also studied multi factorial effects of four different concentration of rosemary, three different concentrations of nisin, two different levels of pH in 3 temperature 4,15 and 37 °C on log% of S.iniae during 43 days in BHI broth. The results on growth of S. iniae were evaluated using SPSS 20.0 statistical software and analyzed the logarithm of total count of the bacterial by Tukey Test. Results were considered statistically significant when P<0.05. MIC and MBC values of rosemary and nisin were 0.03, 0.075 % and 5, 40 μg/mL, respectively. The growth of S. iniae was effected significantly (P<0.05) by rosemary and nisin and also combination of rosemary and nisin in 4 and 8 °C. Samples treated with 0.135 and 0.405 % of rosemary showed a significant decrease on the growth of the bacteria compared with control sample(P<0.05). The most ١٤٦ inhibitory effects were seen in samples treated with 0.135 and 0.405% of rosemary until 9 days after storage. Also, the synergism effects of rosemary and nisin on the growth rate of bacteria was significant (P<0.05) compared with untreated samples and samples treated with the rosemary or nisin, only. Synergistic effects was observed at concentration of 0.405% rosemary and 0.75 μg/mL nisin in both temprature. Results of this study showed that different concentration of rosemary a significant inhibitory effect (P<0.05) on log% of S. iniae, in BHI broth in pH 5.5 and 7 in 4,15 and 37 °C during 43 days. In concentration of 0% rosemary (control) in pH 5.5 and 7 and 37°C, log% were 1.099 and 3.15, whereas in concentration of 0.015% rosemary were -4/241 and 1.454, respectively. The use of essential oils may improve food safety and overall microbial quality. If essential oils were to be more widely applied as antibacterials in foods, the organoleptic impact would be important. In addition, it is recommended to apply essential oils or their compounds as part of a hurdle system and to use it as an antimicrobial component along with other preservation techniques. Thus essential of R. officinalis with high antibacterial activity selected in this study could be a potential source for inhibitory substances against some food-borne pathogens and they may be candidates for using in foods or food-processing systems.

Study of distribution, growth and reproduction polychaetes Nereidae in intertidal zone of Bandar Abbas and effect dominant species on white Indian shrimp brood stocks (Fenneropenaeus indicus)

Distribution of polychaetes worms Nereidae in intertidal zone of Bandar Abbass indicated that distribution rate of worms from the west to east for the reason status of seabed type, habitat and feeding substrate used to worms increased. Also investigation description that last-mentioned worms are belong to Nereididae family, Perinereis genus and species of Perinereis nuntia. By viewpoint seabed soil types experiments implement indicated Nereididae worms have higher survival with sandy clay loam soil texture. Statistical analysis showed positive relation coefficient correlation of Pearson between substrate type to frequency of worms and too substrate type with soil organic matter value (P<0.05). By viewpoint feeding also experiments with different feed treatment indicated that Nereid worms is Omnivore but in natural condition more utilized algae substrate special Entermorpha and survival rate had the worms last-mentioned in dietary treatments on this algae 93/3% different significant with other treatments (P<0.05). In this project pond-reared white Indian shrimp (Fenneropenaeus indicus) were used in four maturation and spawning trials lasting 60 days. one group of shrimps was fed a formulated pelleted special of broodstock diet only, a second group was fed squid meat diet; a third group of shrimps with mollusca (Solen vagina) meat diet and fourth group was fed polychaete worms Nereidae family, collected in intertidal zone of Bandar Abbass. Four types of dietary treatments (M1, M4) were given to separate batches that were run in three duplicate. Results of experiments demonstrate that more grew rate and maturation and spawning rate and we found that shrimps fed with polychaete worms have the best condition and then shrimps fed with solen. This is demonstrate furthermore environmental circumstance, endocrine hormone, types of feed important of maturation and spawning of shrimps and in polychaete worms used HUFA help to maturation ovarian in shrimp.

The study of different protein in diet and water salinity on growth and survival rate in Pacific white shrimp (Litopenaeus vannamei)

In this research reared white western shrimp (Litopenaeus vannamei ,Boone, 1931) with five diet with five different protein level contain 20%, 25%, 30%, 35% and 40% and three salinity level contain 15-17 ppt, 27-30 ppt,and 40-45 ppt researched protein percent effect and water salinity on growth, survival, feed conversion ratio, hemolymph osmolatity, hemolymph protein and corpse protein contain. In this research was 15 sorrow with 3 repeat and used from 45 tanks with 300 liters capacity. Shrimps first weight average was about 2 grams and after 60 days culture cropped down results: Shrimps biomass growth in 15-17 ppt salinity was higher than anther salinities who had meaning different with growth in 40-45 ppt salinity ( p< 0.05). But hadn’t meaning different with growth 27-30 ppt salinity. survival rate in 15-17 ppt salinity was 97.03 who was lower than another salinities. survival percent in 24-30 ppt salinity and 40-45 ppt salinity was 99.33% Highest biomass growth in different diets was in diet number 5 with 40 percent protein that it had meaning different with another diets (p<0.05) . although with informed to product expense in different diets. One kilogram shrimp product expense in different diets hadn’t meaning different (P<0.05) Survival rate in different diets hadn’t meaning different lowest feed conversion ratio was 1.67 in 15-14 salinity that hadn’t meaning different with another salinities also corpse protein quantity in different salinities and different diets hadn’t meaning different. Hemolymph Osmolality in 15-17 ppt salinity was 573.88 mOsm/kg had meaning different with hemolymph osmolality in 27-30 ppt salinity that was 650. 380 mOsm/kg and in 40-45 ppt salinity was 630.38 mOsm/kg. Hemolymph protein in 15-17 ppt salinity was 124.72 mg/ml had meaning different with hemlymph protein in 27-30 ppt salinity that was 136.52 mg/ml but hadn’t meaning different with hemolymph protein in 40-45 ppt salinity that was 128.84 mg/ml. Hemolymph protein in different diets hadn’t meaning different (p<0.05). Keywords: shrimp, Litopenaeus vannamei, protein , salinity, growth, survival rate, FCR, hemolymph osmolality, hemolymph protein.

Extraction and structure elucidation of natural compounds of some gorgonians of the Persian Gulf and also physiological and pharmacological effects of gorgonian extract on some selected organisms

In the present research, investigations were carried out for structure elucidation of natural compounds and also for studing biological and teratogenical effects of two Genus of soft corals named as " Echinogorgia cf. indica" and "Sinularia erecta" in Persian Gulf. First, 350 gr Echinogorgia was extracted by Acetone, then, the extract was separated by ether from aqueos phase to give 4.5 gr oil. The oil eluted with Petrol - ether Et2 o (9:1) which was recovered Linderazulene and it's derivative as purple Cristals (350 mg/ca 0.1 %). In order to determine molecular structure, the Samples were used for spectroscopic method as: H1- NMR , C13- NMR and 2D NMR. Also, for extraction and structure elucidation of natural compounds, the soft coral " sinularia erecta " were used 1187/37 gr and extracted by Aceton. The extract was concentrated and resulting aqueous suspension and extracted by using ether to give 8.41 gr oil. The oil , was Chromatographed on a column of silica gel and some different fractions were gathered. Initial fraction (1-11) which were nonpolar compounds were seprated by GC/MS. Mass spectrum were prepared and much compounds were recognized.

The natural life history of milkfish

Following brief descriptions of the various phases in the natural life history of the milkfish (Chanos chanos), namely adults, eggs and embryos, larvae, fry and metamorphosis, juveniles and sub-adults, a summary is provided of the life history, providing also a schematic diagram.