Preliminary studies on hypophysation technique of induced breeding of Clarias lazera

Fry supply is still the most serious problem yet to be solved in the culture of Clarias lazera in ponds. The object of the experiment is to compare the effect of fresh pituitary extract with that of the synthetic hormone with a view to determining the dosage. Ten trial runs were made using either the fresh pituitary extract of the human chorionic gonadotropin (HCG) at various concentrations. It was however, noted that the response of a particular set varies with the concentration. The actual result achieved from each set is highlighted under each experiment

Improved utilization and increased availability of fishery products as an effective control of aggravated animal protein deficiency - induced malnutrition in Nigeria

The estimated potential of Nigerian fish resources is 1,830,994 tonnes(t) whereas the demand based on per capita consumption of 12.0kg and a population of 88.5 million is 1.085 million tonnes. Supply is presently less than 500,000 tons. The gap between demand and supply have to be met through improved utilization and increased availability of fish and fishery products. The role of fish in nutrition is recognized, since it supplies a good balance of protein, vitamins and minerals and a relatively low caloric content. This paper appraises the consumption and utilisation pattern of fish in Nigeria, the spoilage of fish and prevention of losses as a means of increasing the availability of fish for human consumption and consequent control of aggravated animal protein deficiency - induced malnutrition. The paper further highlights the point that without increased landings, increased supply of fish can be achieved through reduction of postharvest loss of what is presently caught. The use of newly designed smoke - drying equipment to achieve such goal is highlighted. The paper also emphasises the need to put into human food chain those non-conventional fishery resources and by-catch of shrimp and demersal trawl fishes by conversion into high value protein products like fish cakes, fish pies and salted dried cakes