Growth, movement, and attrition of northern bluefin tuna, Thunnus thynnus, in the Pacific Ocean, as determined by tagging

ENGLISH: The growth of northern bluefin tuna is described by a two-stanza model. For fish between 191 and 564 mm in length the Gompertz curve, with values of 581 mm and 4.32 for Loo and K (annual), respectively, is used. The fish between 564 and 1530 mm grow linearly, at the rate of 0.709 mm per day. Age-O fish tagged and released in the western Pacific Ocean have been recaptured in the western, central, and eastern Pacific. The minimum time between release in the western Pacific and recapture in the eastern Pacific is 215 days. Older fish, mostly Land 2-year olds, tagged and released in the eastern Pacific have been recaptured in the eastern and western Pacific. The minimum time between release in eastern Pacific and recapture in the western Pacific is 674 days. The coefficient of natural mortality is estimated from data on growth and ambient temperature to be 0.276 on an annual basis, with 90-percent confidence limits of 0.161 and 0.47L Spawning of northern bluefin takes place only in the western Pacific. Some of the juveniles migrate to the eastern Pacific, where they reside for several months to several years before returning to the western Pacific. The portion of fish which migrate to the eastern Pacific varies among years, and this appears to be an important cause of the annual variation in the catches in the eastern Pacific Ocean. SPANISH: El crecimiento del atún aleta azul del norte es descrito por un modelo de dos estadios. Para los peces de entre 191 y 564 mm de talla se usa la curva de Gompertz, con valores de 581 mm y 4.32 para Loo y K (anual), respectivamente. Los peces de entre 564 y 1530 mm crecen de forma lineal, a 0.709 mm por día. Peces de edad Omarcados y liberados en el Pacífico occidental han sido recapturados en el Pacífico occidental, central, y oriental. La demora mínima entre la liberación en el Pacífico occidental y la recaptura en el Pacífico oriental es de 215 días. Peces mayores, principalmente de 1 ó 2 años de edad, marcados y liberados en el Pacífico oriental han sido re capturados en el Pacífico occidental y oriental. La demora mínima entre la liberación en el Pacífico oriental y la recaptura en el Pacífico occidental es de 674 días. Se estima el coeficiente de mortalidad natural a partir de los datos de crecimiento y temperatura ambiental en un 0.276 anual, con límites de confianza al 90% de 0.161 y 0.471. El aleta azul del norte desova únicamente en el Pacífico occidental. Algunos de los juveniles migran al Pacífico oriental, donde permanecen entre varios meses y varios años antes de regresar al Pacífico occidental. La porción de los peces que migran al Pacífico oriental varía entre años, y ésto parece ser una causa importante de la variación anual en las capturas en el Océano Pacífico oriental. (PDF contains 94 pages.)

Sperm cryopreservation of Indian major carp, Labeo rohita: cryodiluents, sperm: cryodiluent dilution ratio and cryoprotectan t concentration

Cryogenic preservation trials of spermatozoa of Labeo rohita were carried out. Twenty four cryodiluents (extender + cryoprotectant), with the combination of six extenders such as egg-yolk citrate, urea-egg-yolk, 0.9% NaCl, Kurokura-2, Ma and Mb and four cryoprotectants viz. DMSO, glycerol, methanol and ethanol, were used to screen out the suitable cryodiluents. Sperm was preserved in 0.25ml plastic straw in programmable freezer. Two step freezing method was followed. Sperm preserved with egg-yolk citrate and urea-egg-yolk containing 10% DMSO showed best post-thaw motility (80%) followed by 0.9% NaCl (60%) and Kurokura-2(30%) solutions. Sperm with the extenders M" and Mb clotted at the time of equilibration and also after few days of preservation. Egg-yolk citrate mixed with ethanol and methanol also showed good percentage of motility (80%) but egg-yolk citrate with glycerol showed less sperm motility (>60%). To determine suitable dilution ratio of milt and cryodiluent two best extender eggyolk citrate and urea-egg-yolk with four cryoprotectants such as DMSO, glycerol, methanol and ethanol at different ratio viz 1:2,1:4,1:7,1:10,1:15 and 1:20 were used. Highest post-thaw motility (>80%) was observed when milt was preserved with egg-yolk citrate containing 10% DMSO at 1:2, 1:4, 1:7 and 1:10 dilutions. Meanwhile using glycerol as cryoprotectants provided less post thaw motility at lower dilution ratio but with the increase of its dilution showed good sperm motility compared with other cryoprotectants. Finally, evaluation on the effect of cryoprotectant concentration on post-thaw sperm motility was conducted. Egg-yolk citrate and four cryoprotectant i.e. DMSO, glycerol, methanol and ethanol with six different concentrations namely 5%,7%, 10%, 15%, 20% and 30%.were evaluated. Among the cryoprotectants DMSO, methanol and ethanol showed highest post-thaw motility (about 80%) at 7% and 10% concentrations. Although glycerol was not suitable at low concentration but its 20% and 30% concentration levels provided best post-thaw motility. No post-thaw motility was obtained with DMSO at 30% concentration. The overall analysis on cryoprotectant concentration indicated that below 5% and above 20% cryoprotectant concentrations could not be suitable for effective cryopreservation of spermatozoa.

Studies on the suitability of producing value-added products from silver carp, Hypophthalmichthys molitrix

Silver carp, Hypophthalmichthys molitrix is contributing significantly to the total production of fish through aquaculture in Bangladesh. However, its low market price has become a serious concern to the fish farmers. The suitability of silver carp mince for the production of various value-added products (VAPs) - surimi, fish sausage, fish burger and fish stick was studied during April-September 2000 to ensure more appropriate and profitable utilization of silver carp. Surimi/frozen mince block was produced by washing the silver carp mince with 0.1% NaCl for 7-8 min (4-5 min agitation and 3-4 min settling). A two-step heating schedule for incubation at 50°C for 2 h and cooking at 95°C for 30 min gave high textured good quality consumer product. With the addition of cryoprotectants, surimi could be kept frozen for 5 months without loosing [sic] much of its textural and sensory qualities. Mince-mix and a batter with different ingredients and spices were formulated to produce fish burger using potato smash as the binding agent. Fish flake-mix and a batter with different ingredients and spices were formulated to prepare fish stick using both potato starch and potato smash as filler ingredients. Unwashed and washed frozen mince block or fresh flesh of silver carp was used to prepare fish sausage by heating at 100°C for 1 h after incubating at 50°C for 2 h. A spice-mix formulated with various local spices at the rate of 1.0-1.2% gave good texture and flavor to the sausage. A good-appeared sausage-pink color was developed by combining three food-grade colors of asthaxanthin. Products prepared with potato starch, potato smash and rice smash had an acceptable bacterial load in refrigeration (5°C) for up to 8 days and in room temperature (28°C) for up to 3 days. No coliform bacteria were found in the products prepared.

On statistical comparison of efficiencies of fishing gear

The distribution of fish caught by experimental gill nets has been found to be in the Poisson or Negative binomial form. Using this information, application of Chi-square test as suggested by Mood et al. (1974) has been illustrated, for comparing the efficiencies of gill nets. This test provides an alternative to Anova F-test especially in the context of significance of non-additivity for the two-way model. Based on the present work and the findings by Nair (1982) and Nair & Alagaraja (1982, 1984) an outline approach for statistical comparison of the efficiencies of fishing gear is presented.

Organoleptic, biochemical and bacteriological aspects of the low cost tunnel dried fish products

Studies were conducted on the organoleptic, biochemical and bacteriological aspects of three dried fish products produced from two different model of low cost solar tunnel dryer. The overall quality of the products obtained from both dryers was excellent. Sixty minutes soaking showed the maximum water reconstitution of the products with values between 66.82 to 75.28% and 71.98 to 78.09% in dryer 1 & 2 respectively. The highest reconstitution was obtained from Silver Jew fish (75.28-78.09%) and lowest from Bombay duck (66.86-71.98%) from both dryers. The average moisture, protein, lipid and ash content of the dried products were 11.8-15.0%, 57.32-68.49%, 6.08-8.62% and 12.25-14.88% respectively in fish in dryer 1 and dryer 2. The TVB-N values were in the range of 24.3 to 30.9 in dryer 1 and 22.1 to 28.2 mg/100 g samples in dryer 2. The highest values were obtained from Bombay duck and lowest value in Silver Jew fish in both dryers. The peroxide values varied from 14.1 to 16.9% in dryer 1 and 13.3 to 16.4% in dryer 2. The highest peroxide value was obtained from Ribbon fish and lowest from Silver Jew fish. Total bacterial load varied in the range of 6.6x10⁴— 8.6x10⁴ CFU/g in dryer 1 and 2.54x10⁴ to 4.9x10⁴ CFU/g in dryer 2. The highest value was obtained from Ribbon fish and lowest from Silver Jew fish.