Effects of shear on eggs and larvae of striped bass, morone saxatilis, and white perch, M. americana

Shear stress, generated by water movement, can kill fish eggs and larvae by causing rotation or deformation. Through the use of an experimental apparatus, a series of shear (as dynes/cm2)-mortality equations for fixed time exposures were generated for striped bass and white perch eggs and larvae. Exposure of striped bass eggs to a shear level of 350 dynes/cm2 kills 36% of the eggs in 1 min; 69% in 2 min, and 88% in 4 min; exposure of larvae to 350 dynes/cm2 kills 9.3% in 1 min, 30.0% in 2 min, and 68.1% in 4 min. A shear level of 350 dynes/cm2 kills 38% of the white perch eggs in 1 min, 41% in 2 min, 89% in 5 min, 96% in 10 min, and 98% in 20 min. A shear level of 350 dynes/cm2 applied to white perch larvae destroys 38% of the larvae in 1 min, 52% in 2 min, and 75% in 4 min. Results are experimentally used in conjunction with the determination of shear levels in the Chesapeake and Delaware Canal and ship movement for the estimation of fish egg and larval mortalities in the field.

White spot syndrome virus (WSSV) transmission risk through infected cooked shrimp products assessed by polymerase chain reaction (PCR) and bio-inoculation studies

The aim of the study was to evaluate the resistance of white spot syndrome virus (WSSV) in shrimps (Penaeus monodon) to the process of cooking. The cooking was carried out at 1000C six different durations 5, 10, 15, 20, 25 and 30 min. The presence of WSSV was tested by single step and nested polymerase chain reaction (PCR). In the single step PCR, the primers 1s5 & 1a16 and IK1 & IK2 were used. While in the nested PCR, primers IK1 &IK2 – IK3 & IK4 were used for the detection of WSSV. WSSV was detected in the single step PCR with the primers 1s5 and 1a16 and the nested PCR with the primers IK1 and IK2 – IK3 & IK4 from the cooked shrimp samples. The cooked shrimps, which gave positive results for WSSV by PCR, were further confirmed for the viability of WSSV by conducting the bio-inoculation studies. Mortality (100%) was observed within 123 h of intra-muscular post injection (P.I) into the live healthy WSSV-free shrimps (P. monodon). These results show that the WSSV survive the cooking process and even infected cooked shrimp products may pose a transmission risk for WSSV to the native shrimp farming systems.

Bioconversion efficiency and growth in the white shrimp Penaeus indicus (Milne Edwards), fed with decomposed mangrove leaves

Food conversion efficiency and growth in the white shrimp Penaeus indicus fed with decomposed mangrove leaves of Avicennia marina and A. officinalis were monitored under laboratory conditions. It was observed that test animals fed with the decomposed leaves of A. marina had higher assimilation efficiency (87.96%), gross growth efficiency (10.82%), net growth efficiency (12.3%) and relative growth rate (0.0603 g/day) than those fed with A. officinalis. The relatively higher growth registered in the animals fed with decomposed leaves of A. marina was attributed to its high calorific and protein content.

Fishery and biology of white sardine, Escualosa thoracata (Valenciennes) at Versova, Bombay

Gill net fishery exclusively for the white sardine, Escualosa thoracata, which started in mid-eighties at Versova, is described. During 1987-88 to 1991-92 periods, the annual average landing of the species was 202.2 tons with year to year fluctuations. The peak fishing season was during April-May. The size range of the species in the gill net was 41-105 mm and the von Bertalanffy growth parameters, L. and K, estimated by the ELEFAN program were 110 mm and 1.8 per year. The length-weight relationship was W=0.000001508 L(super 3.3946) for the males and W=0.000002561 L(super 3.2706) for the females. The food consisted of copepods, cladocerans and crustacean larvae. The size at maturity for the females was 82 mm and spawning took place during October - February period. The sex-ratio showed equal proportion except during January, July and October when females dominated in the catch.

Rapid detection of white spot syndrome virus (WSSV) of Penaeus monodon by latex agglutination test using monoclonal antibodies

Latex beads were sensitized with monoclonal antibodies (MAb) rose against VP28 of WSSV. The optimum concentration of MAb required to sensitize the latex beads was 125 µg/ml. The sensitized latex beads were used to detect WSSV from PCR-positive stomach tissue homogenates obtained from infected shrimp. Stomach tissue homogenates from WSSV-infected shrimp agglutinated the sensitized latex beads within 10 minutes, while uninfected samples did not produce any agglutination, although non-specific agglutinations were observed in some samples. The analytical sensitivity, analytical specificity, diagnostic sensitivity and diagnostic specificity of the (LAT) agglutination test were assessed. The analytical sensitivity of the test was 40 ng of purified WSSV (2 µg/ml). The sensitized latex beads did not agglutinate with normal shrimp tissue or MBV-infected tissue homogenate. The test has a diagnostic sensitivity of 70 and 45%, respectively, compared to single-step and nested PCR. The diagnostic specificity of the test was 82%. This test is a simple and rapid on-farm test which can be used to corroborate clinical signs for the detection of WSSV in grow-out ponds.

Red and white meat of tuna (Euthynnus affinis): their biochemical role and nutritional quality

The biochemical and nutrient compositions of red and white meat of tuna are reported. Based on the data the biochemical role and nutritional quality of red and white meat are discussed. The results show that red meat is adapted for slow and continuous activity and white meat for quick but occasional activity. In spite of comparatively low lysine content the red meat is adjudged more nutritious than white meat.

Studies on radiation pasteurisation of medium fatty fish 3. Storage properties of white pomfret (Stromateus cinereus) fillets

White pomfret fillets packed under aerobic conditions had a limited shelf life of 8 days as against 10 days for samples packed under vacuum and stored at 0-2°C. Irradiation and subsequent storage of the fillets under vacuum at 0-2°C exhibited shelf lives of 30, 50 and 60 days for radiation doses of 0.1, 0.3 and 0.5 Mrad respectively in contrast to aerobically packed fillets which showed only 20, 35 and 50 days of storage life for the same levels of radiation doses and developed yellow discolouration and rancid odours.

Biochemical differences between the red and white meat of tuna and changes in quality during freezing and storage

The differences between the white and red (dark) meat of tuna (Katsuwonus pelamis) in chemical, physical and organoleptic aspects and the rate and pattern of spoilage during freezing and subsequent storage are discussed in this communication. In the indices studied distinct difference is seen between the white and red meat as well as in the head, middle and tail portions of the same fish. The characteristic colour of tuna meat is due to the presence of haemoglobin and myoglobin, the concentrations of which are about 5 times more in red meat than in white meat. The shelf-life of the frozen material varies with the type of the pack, that is, whole fish>chunks>fillets; the fillets being adversely affected during frozen storage.

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.