Fish transplantation as an ecological tool in boosting fish production: Tiga case study

The paper discusses the status of the Tiga Reservoir Fishery pre-and Clupeid transplantation. This was achieved by examining the species diversity, abundance and distribution with mitigating factors. It concludes with a verdict on the achievement of the transplantation exercise

The River Ehen salmonid fishery - current status and a summary of fisheries work 1993-1996

This is the report on the River Ehen salmonid fishery - current status and a summary of fisheries work during the period 1993-1996, produced by the Environment Agency North West in 1997. This report draws together a number of investigations and surveys undertaken following the 1993 Strategic fisheries survey of the River Ehen. It specifically details the historic catch data available for this catchment for both salmon and sea trout and examines the current stock levels based on this data. Concerns over sea trout stock levels are raised and a detailed examination of the possible limiting factors involved is included. Information from surveys on the River Keekle is analysed with reference to its potential for sea trout production both currently and with the proposed clean up on Oatlands tip. Salmon production in the historically acidified River Liza sub catchment is examined along with ways of boosting production further following recent reductions in acidic episodes. Future and current issues and actions required in the catchment are listed along with the responsible party and estimated costs involved.

Illegal fishing of inland water bodies of Nigeria: Kainji experience

It is a common knowledge that illegal fishing which includes use of wrong gears, explosives, excessive exploitation of choice stocks, enhancement and stocking of water body and pollution has devastating effects on the critical biomass of fish biodiversity and livelihood activities associated with fishing. Efforts worldwide to arrest these menace are significant because it has been found that illegal fishing has made fishing non sustainable, resulted in poor fishermen catches, and exacerbated the use of illegal gears in an effort to a must catch. Conflict between fisher folk and policies has continued to generate different strategies in the control of illegal fishing. Some of these strategies at regional and National levels include creation and implementation of fisheries laws, fishing edicts, code of conduct for responsible fisheries, policing of inland water bodies, capacity building and capability through training of fishermen, creating necessary awareness, arrest and punishment of offenders. There are also other initiative on conservation and management of freshwater ecosystems which have interrelation with illegal fishing. This paper examines efforts in promoting and boosting the fisheries of Lake Kainji, through creating necessary awareness, campaign visits, radio programmes, gear control, reward systems, integration and diversification of livelihood activities, community based management and policing. It further analyses what is working, problems, and prospect of fisheries laws, the need to integrate factors of political policies, other global initiative on water management for people and nature. Recommendations on strategies including protection of fishing grounds, establishment of catch data base, integration of other intervention as alternative source of income to enhance livelihood, reduce fishing pressure, and capacity building of fisher folks, development of rules and regulations that is community based are highlighted.

Suitability of commercially available Bacillus probiotics on growth, survival and production of black tiger shrimp (Penaeus monodon Fab.)

Different forms of Bacillus probiotics was assessed in the earthen ponds on tiger shrimp (Penaeus monodon) culture. The experiment was designed with three different treatments depending on the mode of application (T1=oral probiotics; T2=spreading probiotics and T3=oral+ spreading probiotics). The shrimp was cultured for 120 days with the stocking density of 6-PL/m².Oral probiotics in the respective ponds were supplied with feeds. Whereas, spreading probiotics was applied to the pond water during pond preparation at 30, 60 and 90 days of culture period. Results of the experiment revealed that, all forms of Bacillus probiotic had effective role to keep the culture environment friendly in terms of mineralization of organic matter, nitrogen and phosphorus content in bottom sediment; holding of water transparency in a congenial state, increasing the density of planktonic biomass and boosting the THB-Vibrio ratio in water and sediment with insignificance (p>0.05) difference between different treatments. Whilst, spreading form of Bacillus pro biotic showed higher weight gain (27.58±1.18g), survival rate (70.75±8.54%) and production (1167.66±109.62 kg/ha) and expected lower FCR (1.81 ±0.06) values with significant difference (p<0.01) with others methods of application, indicated its superiority in tiger shrimp culture.

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.

Report of the baseline survey undertaken on the Chinese cage site in Napoleon Gulf, Northern Lake Victoria, 12 March 2012

The government of the People's Republic of China through a 2007 agreement with the Government of the Republic of Uganda, has establishment of an Agricultural Technology Demonstration Center (ATDC). The first phase covering the building of aquaculture infrastructure at Kajjansi ARDC is complete and the second operation phase has started in which facilities for cage culture have been set up in the Napoleon gulf, northern Lake Victoria near Jinja. The cage facility is aimed at boosting fish farming within the lake as a diversification to the traditional pond fish culture technology. NaFIRRI scientists as well as Chinese experts undertook a baseline survey in the chosen cage site on 12 March 2012. The survey covered determination of water depth, water transparency, measurement of selected physical-chemical parameters (temperature,dissolved oxygen, conductivity and pH; determination of the nutrient status and study of algae, invertebrate and fish communities at the site. Materials and methodologies used in the survey were based on the Standard Operating Procedures (SOPs) of NaFIRRI. The study area was divided into three study sites. Site 1 (upstream) was at 8.9 metre depth while site 2 (proposed cage site) and site 3 (downstream) were 6 and 4.3 metres deep respectively. Water transparency was lowest at site 1 (1.58 m) and highest at site 3 (1.64 m). Dissolved oxygen at the three sites ranged from 6.0 to 8 mg/I. Water temperature profiles fluctuated within narrow limits between 26.5 and 27.5 DC. Measurements of pH were between 7 (neutral) and 8 (alkaline) while electrical conductivity was between 98 and 101 uS/em. These observed physical-chemical parameters at the study site were considered suitable for cage fish rearing purposes. Nitrite-nitrogen levels varied within narrow limits from 0.043 to 0.0453 mgtl. Similarly, Ammonia-nitrogen varied between 0.015 and 0.0185 mg/1. Soluble reactive phosphorus (SRP) level was highest at site 3 (O.012mgll) compared to that at sites 1 and 2 (0.009mgll). Total suspended solids (TSS) were higher at site 1 (83.3mgll), thereafter decreasing to lower levels at sites 2 (24.8mgtl) and 3 (19.8mgl) respectively. The nutrient level results observed here all fall below the maximum permissible limits by NEMA and therefore the site is recommended for cage culture The algal community was constituted by four major groups: Blue greens,Greens, Cryptophytes, and Diatoms with blue greens as the common and dominant group. High algal biomass (19944961 ugtL) of the dominant blue green algae was observed at site 1 compared site 2 and 3 (58655.2 & 27487. 7 ugtL) respectively. Occurrence of toxicin producing algae: microsytis and cylindrospermopsis in the proposed cage area was considered to be of not much significance as their concentrations were below harmful levels. However, monitoring their presence, biomass and seasonality will be critical in order to follow when and where they occur and at what time of the year for ease of management of the cages