Allozyme variation in four hatchery populations of Thai pangas, Pangasius hypophthalmus in Bogra, Bangladesh

Genetic variation of four hatchery stocks of Thai pangas, Pangasius hypophthalmu [sic] of Bogra region, Bangladesh was studied from 1 January 2002 to 31 December 2003. Muscle samples were collected for allozyme analysis from four (Bhai-Bhai, Jahangir, Belal and Bhai-Bon) different hatchery populations. For allozyme electrophoresis, eight enzymes were used and 11 loci viz. Adh-1*, Est-1*, GJpdh-1*, Gpi-1*, Gpi-2*, Jdhp-1*, Ldh-1*, Ldh-2*, Mdh-1*, Mdh-2*and Pgm* were identified, of which three loci (Est-1*, Gpi-2*, G3pdh-1 and Pgm*) were polymorphic in all the four populations. The mean proportion of polymorphic loci per population and the mean proportion of heterozygous loci per individual was 36.36% and 13.33, respectively for all the population studied. The highest variability measured by the mean number of alleles per locus was 1.545 in Bhai-Bon hatchery population. Based on Nei's (1972) genetic distance, the dendrogram (UPGMA) shows that four populations have made two clusters by D-value (D=0.043). Bhai-Bhai and Jahangir hatchery populations have made cluster-I, and Belal Uddin and Bhai-Bon hatchery populations formed cluster-II. Among the four populations, BhaiBhai and Jahangir hatchery populations were differentiated from each other by the D-value of 0.013, and Belal Uddin and Bhai-Bon populations were differentiated from each other by the D-value of 0.002, which suggests that the four populations may be fallen into the local population or race.

Studies on the nutritional value of cassava (Manihot utillisima) peels as energy source in the diet of Oreochromis niloticus fry fed in indoor glass aquaria

This study, though, has as its core objective cost reduction in aquaculture nutrition was equally designed to investigate the value of the peels of cassava (Manihot utillisima) as energy source in the diet of Oreochromis niloticus fry. Three levels of cassava peels diet and a control (100% yellow maize in the carbohydrate mixture) was prepared and tested on O. niloticus fry for ten (10) weeks. The fry with mean weight of 0.32g were grouped fifteen (15) in each of the glass aquaria measuring 60x30x30cm with a maximum capacity of 52 litres of water. The fry were fed twice daily at 10% biomass. Weekly, the fry were weighed to determine the weight increment or otherwise and the quality of feed adjusted accordingly. Water quality parameters like temperature, pH and dissolved oxygen (D.0) were monitored and found to be at desirable level. DT 3 (97 % cassava peels and 3% yellow maize) in the carbohydrate mixture gave the best growth performance. The fry fed, this diet gained mean weight of 1.18g for the period of the experiment. However, the poorest performance in terms of growth was from fry fed the control diet (100%yellow maize in the carbohydrate mixture) fry fed this diet gained mean weight of 0.80 for the duration of the experiment. Analysis of the various growth indices like SGR, PER, FCR and NPU shows that DT3 was the overall best diet with an SGR value of2.40 and FCR of 43.83. However, DT 1 (70% cassava peels and 30% yellow maize) gave the poorest SGR of 1.61 and FCR of 67.58. The difference in weight gain among the fry fed the three levels of cassava peels diet and the control was not statically significant (P>0.05)

Bilan des recherches sur la crevette rose Penaeus duorarum notialis de Côte d'Ivoire et conséquences en matière d'aménagement

A summary of results obtained from 1969 to 1977 is given. It concerns the biology of the species (ecology and distribution of the adults, behaviour and diel variation of catch rates, reproduction and larval migration, juveniles migration and recruitment at sea, sexual maturity, growth and mortality by marking experiments) and the history of the fishery (catches, efforts, seasonal variations of catch rates). The combined use of a dynamic pool model of Ricker and a production model of Fox leads to the evaluation of the potential of the stock. The simulation of different and combined fishery strategies on adults at sea and juveniles in lagoons, allows the evaluation of the consequences (in yield, value, biomass and potential fecundity) of the different proposed management procedures (reductions in fishing effort, closed seasons on both fisheries).

Marquages de Penaeus duorarum notialis en Côte d'Ivoire. 2 - Migrations et mortalités

Petersen disc tag marking experiments confirm the influence of animal size and marking time on the recapture rate. Westward migrations occur, probably following the Ivorian undercurrent. Catchability coefficients have been evaluated for the Grand-Bassam fishing ground and tentatively extrapolated to the other fishing areas. The extrapolated non weighted coefficient for the entire fishing areas is q=0.00069/fishing day for an area of 390 miles. The instantaneous coefficient of residual mortality X taken as a first and possibly slightly overestimated value of M the natural mortality, has been estimated at 0.155/month, strongly corroborating Berry's results (1967). This value is however much smaller than that given by earlier authors. It is suggested that q could have a higher value during the very first weeks of exploitation at sea, when the juveniles are concentrated near the lagoon outlets.

The structure and margins of the Lake Chilwa fisheries in Malawi: a value chain analysis

Small freshwater pelagic fisheries in closed lakes are very important to millions of people in sub-Saharan Africa providing livelihoods and nutritional security. However, returns from these fisheries have been shown to �uctuate in response to climatic variability. In order to understand the impact of these fluctuations on the livelihoods of people dependant on these fisheries, there is a need for information on how the fish value chain is organized and how it functions in response to variation in supplies. The results will feed into strategies that build resilience in fishing households against the uncertainties arising from unstable ecosystems. The Lake Chilwa fishery value chain is composed of fishers, processors, traders, fish transporters, boat owners, owners of fish processing shades, fisheries associations, gear owners, gear makers, firewood sellers, and traders of fishing gear and equipment. The value chain employs many people and local authorities can consider using this information in the design of rural development strategies for employment generation in small-scale fishing communities. The findings from this study have a number of implications for the improvement of the livelihood of fishers and enhancing their capacity to mitigate against the effects of climate change.

Chemical composition of Bombay ducks (Harpodon nehereus) and changes occurring in the nutritive value of dried Bombay ducks on storage

Fresh Bombay ducks and Bombay ducks dried (a) without any pre-treatment or (b) after brining with NaCl solutions of 15% and 7.5% concentrations for 18 hours were analyzed for moisture, ash, minerals, vitamins, fat, free fatty acids, peroxide value, thiobarbituric acid value, total protein, total amino nitrogen, soluble proteins and trimethylamine contents. All the dried samples were stored in (a) tightly closed tin containers or (b) polythene bags and analyzed for the above mentioned constituents every 1½ months. It was observed that brining did not exercise any marked influence on keeping properties. Organoleptic observations showed that fish stored in tin containers kept better and longer than those stored in polythene bags.

Effects of different types of drying on the nutritive value of proteins in the fishmeals

A comparative study on the effect of different types of drying on the nutritive value of the proteins in the different fishmeals of known history was made. From the observations, it is clear that the mode of drying has got little or no effect on the nutritive value of the meal as revealed by the chemical indices of available lysine and pepsin digestibility, provided enough precautions were taken to avoid scorching during drying process. Sun dried meals are in no way inferior to the meals prepared by hot-air, steam or vacuum drying.