Carp polyculture in Central and Eastern Europe, the Caucasus and Central Asia: a manual

This Technical Paper is a basic guide to carp pond polyculture practicable in the Central and Eastern Europe (CEE) and the Caucasus and Central Asia (CCA) countries. It provides an overview on the guiding principles, aspects and tasks, and presents the most applicable production techniques and patterns of carp polyculture. For further reading and more in-depth information on the suggested techniques and technologies, it also includes a list of relevant FAO publications. It is expected that this publication will help identify resources and contribute to the successful planning and realization of fish production by those fish pond owners and operators who need to strengthen and improve their knowledge on the subject.

Rights first, rights forever: small-scale fisheries and fishing communities from a human-rights perspective. A collection of articles from SAMUDRA report

Small-scale and artisanal fisheries contribute about two-thirds of the global fish production destined for direct human consumption. They also accommodate over 90 per cent of those who make their living from fisheries. Women comprise at least half the workforce in small-scale fisheries. Despite the important contributions made by small-scale fisheries to poverty eradication and food security, small-scale fishers and fishworkers continue to be marginalized at different levels. It is in this context that the Committee on Fisheries (COFI) of the Food and Agriculture Organization of the United Nations (FAO) has developed the Voluntary Guidelines for Securing Sustainable Small-scale Fisheries in the Context of Food Security and Poverty Eradication (SSF Guidelines).

Building climate-resilient food systems for Pacific Islands

The countries and territories of the Pacific Islands face many challenges in building the three main pillars of food security: availability, access and appropriate use of nutritious food. These challenges arise from factors including rapid population growth and urbanization, shortages of arable land for farming and the availability of cheap, low-quality foods. As a result, many are now highly dependent on imported food, and the incidence of non-communicable diseases in the region is among the highest in the world. This report summarizes: 1) the projected effects of climate change on agriculture, fisheries and aquaculture in the Pacific region; 2) adaptations and supporting policies needed to reduce risks to food production; 3) gaps in knowledge that must be filled in order to implement the adaptations effectively; 4) recommendations to fill these knowledge gaps.

Morphometry, length-weight relationship and biology of Sepia aculeata (d'Orbigny, 1848) from Mumbai coast, India

Seventeen morphometric characters of Sepia aculeata of Mumbai coast have been studied and the relationships of morphometric characters with dorsal mantle length (DML) were established. The characters compared showed a fair to high degree of correlation ('r' 0.63-0.99). Number of arm suckers and shell rings were related with DML. The shell rings also showed high degree of correlation with DML ('r' 0.79-0.95). However, the relationship between arm suckers and DML was not so good ('r' 0.1-0.4). The length-weight relationship is described as W=0.1821336 L sub(2.801102). Food and feeding analysis confirm the carnivorous feeding behaviour of the species. Mature females found in all months indicate that it has prolonged spawning season with two peaks, september and march-april. Absolute fecundity ranged from 214 to 4143 eggs.

Population dynamics of a cladoceran zooplankter, Daphnia magna, in two poultry-cum-fish (duck-fish and chicken-fish) integrated ponds

The population dynamics of Daphnia magna was studied in two integrated fish-cum-poultry ponds (duck-fish and chicken-fish). The seasonal changes in the population of D. magna were recorded. Peak population of the zooplankter was recorded in the month of January in both ponds. The birth rate (b), growth rate (r) and death rate {d) of D. magna were studied in field as well as in the laboratory. Three temperatures and three different food concentrations were selected for laboratory study. The maximum values of (b) and (r) were recorded during December-January in field. Under laboratory conditions, highest birth and death rate occurred at lowest temperature (15 °C). Both food and temperature were found to affect the population dynamics of the species; longest life span and maximum population were recorded at lowest temperature and maximum food concentration.

Chemical composition of Sepia orientalis and Loligo vulgaris

The chemical constituents of Sepia orientalis and Loligo vulgaris weighing between 200-300g have been studied. It has been found that these species could be classed as high protein and low fat food and that these are good sources of calcium, phosphorus, iron and moderate amounts of B-group vitamins.

The effect of various salinity levels and stocking density manipulation methods on the survival of milkfish fry (Chanos chanos Forsskal) during storage

Results of the study indicate that the survival rate and increase in body weight did not differ significantly at different salinity levels or at different stocking density manipulation methods. A significant interaction between salinity and stocking density manipulation could not be demonstrated statistically. There apparently is no need to reduce the salinity of the water used in storing milkfish Chanos chanos fry in order to attain higher survival as commonly believed. Sufficient food and maintenance of good water quality are more important than salinity for higher survival of fry during storage.

Polyculture of milkfish (Chanos chanos) and tiger prawn (Penaeus monodon Fab.) with and without supplemental feeding

Twelve 1,000 m super(2) earthen ponds were used to compare the growth rates, survival and production of milkfish (Chanos chanos)) and prawn (Penaeus monodon ) in monoculture and polyculture systems in shallow brackishwater ponds and without supplemental feeding. The low production and survival rates obtained were attributed to the lack of natural food; the high salinity during the first month of culture could be one of the causes of the high mortality of prawn observed in both mono and polyculture systems. Although the results of the trial were not ecouraging, it is possible that high yields may be obtained from the combination of the 2 species given enough natural food and favourable water conditions.

Fish sauce from two species of unexploited deep sea fish Peristedion adeni and Peristedion weberi

Two species of unexploited deep sea fish Peristedion adeni and Peristedion weberi caught from the Exclusive Economic Zone of India were subjected to fermentation at ambient temperature (30 ± 2°C) in the presence of salt in 4:1 ratio. Periodical analysis of the fermented product was carried out up to one year. The sauces had brownish yellow colour and conformed to special grade of the standards prescribed by the Food and Drug Administration. Further solubilization of protein after 9 month's maturation was not appreciable.

Evaluation of some biological indices and population dynamic of "Saurida tumbil" in the northern Persian Gulf and Oman Sea

The Great lizardfish is one of the commercial demersal fishes in the Persian Gulf and Oman Sea. In this study the food preference index (FPI), Fullness index (FI) and stomach contents of Saurida tumbil were evaluated to assess the quantity and kind of food which this species consumes in the study area. The samples were collected monthly from commercial bottom trawl fisheries in main fishing grounds of eastern Strait of Hormuz. A total of 346 specimens were collected during years 2009-2010 of which 269 specimens were female and 77 specimens were male. The minimum and maximum total length were 161 and 590 mm, respectively with the highest frequency in length group of 350-370mm. Results showed that 20.9% of stomachs were full, 18.9% were semi-full and 60.2% were empty. The main stomach contents (FPI=80.2%) were fishes and minor stomach contents (FPI=25.7%) were crustacean (Specially crab and shrimp) and cephalopods were found as random food. The minimum and maximum FIs were 2.5 and 42.5 in December and September respectively; and the overall CV was 60.2. The results indicate that this fish is a relatively frugal species which consumes fishes as main food and there is no difference in feeding of male and female.

A study on the effect of Zataria multiflora Bioss essential oil and Nisin on the growth of Lactococcus garvieae in the rainbow trout fillet (Oncorhynchus mykiss)

The ever-increasing population of the world and the growing need for animal protein has doubled the modern man’s demand for food. Additionally, the improvement in the general public health, and the worsening of environmental/ecological pollution have prompted today’s world to look for ways to procure healthy food. And one such attempt is the use of natural preservatives to decrease the bacterial load in foodstuffs, in other words, to increase their durability. This study evaluates the effects of different concentrations of Zataria multiflora Bioss (EO 0, 0.005, 0.015, 0.045, 0.135, 0.405%) and Nisin (0, 0.25, 0.5, 0.75 μg/ml) and storage time (9 days) on the growth of Lactococcus garvieae Ir-170A(856bp) alone, and their combination in a food model system (fillets of the rainbow trout (Oncorhynchus mykiss). Additionally, the growth of a sample of this bacteria in laboratory conditions was studied. The results of this study showed that different concentrations of Nisin had a significant impact (p<0.05) on Lactococcus garvieae. With the value of t in 0.75 μg/ml, the effectiveness rose to 65.77%; the biggest effect on Lactococcus garvieae. And the effect at 4 0C exceeded 80C. The study has also demonstrated that all concentrations of Zataria multiflora Bioss were effective against Lactococcus garvieae. However, with the value of t at 0.405%, the effectiveness was 71.91%. This value had the biggest effect on Lactococcus garvieae. At 4 0C, the effect surpassed the one at 80C. The synergistic effects of the EO and Nisin showed that with the value of t at 0.405% EO and 0.75 μg/ml Nisin was 14.62% had the greatest effect on Lactococcus garvieae. In this study, multi-factorial effects for different concentrations of Zataria multiflora Bioss (EO 0, 0.005, 0.015, 0.0025%), three different concentrations of 122 Nisin (0, 0.25,0.75 μg/ml) and two different levels of PH (5.5 , 7) at two incubation temperatures (15,37) on logp% of Lactococcus garvieae during 43 days in BHI broth were evaluated. Most of the effects on Lactococcus garvieae occurred in PH 5.5 and at a temperature of 150C.

Study of effect Rosmarinus officinalis oil and nisin on the growth of Streptococcus iniae in lab conditions and fillets of rainbow trout (Oncorhynchus mykiss)

Fish are an important part of a healthy diet since they contain high quality protein, but typically present a low fat percent when compared to other meats. Fish is an extremely perishable food commodity. On the other hand, food borne diseases are still a major problem in the world, even in well-developed countries. The increasing incidence of food borne diseases coupled with the resultant social and economic implications means there is a constant striving to produce safer food and to develop new antimicrobial agents concerns over the safety of some chemical preservatives and negative consumer reactions to preservatives they perceive as chemical and artificial, have prompted on increased interest in more ‘‘naturalgreen’’ alternatives for the maintenance or extension of product shelf-life. Particular interest has focused on the potential applications of plant essential oils. However, to establish the usefulness of natural antimicrobial preservatives, they must be evaluated alone and in combination with other preservation factors to determine whether there are synergistic effects and multiple hurdles can be devised. In this study, were evaluated the effects of different concentrations of Rosmarinus officinalis and nisin and storage time (15 days) on growth of Streptococcus iniae GQ850377 in a lab conditions and a food model system (fillets of rainbow trout) in 4 and 8 °C. In addition, we also studied multi factorial effects of four different concentration of rosemary, three different concentrations of nisin, two different levels of pH in 3 temperature 4,15 and 37 °C on log% of S.iniae during 43 days in BHI broth. The results on growth of S. iniae were evaluated using SPSS 20.0 statistical software and analyzed the logarithm of total count of the bacterial by Tukey Test. Results were considered statistically significant when P<0.05. MIC and MBC values of rosemary and nisin were 0.03, 0.075 % and 5, 40 μg/mL, respectively. The growth of S. iniae was effected significantly (P<0.05) by rosemary and nisin and also combination of rosemary and nisin in 4 and 8 °C. Samples treated with 0.135 and 0.405 % of rosemary showed a significant decrease on the growth of the bacteria compared with control sample(P<0.05). The most ١٤٦ inhibitory effects were seen in samples treated with 0.135 and 0.405% of rosemary until 9 days after storage. Also, the synergism effects of rosemary and nisin on the growth rate of bacteria was significant (P<0.05) compared with untreated samples and samples treated with the rosemary or nisin, only. Synergistic effects was observed at concentration of 0.405% rosemary and 0.75 μg/mL nisin in both temprature. Results of this study showed that different concentration of rosemary a significant inhibitory effect (P<0.05) on log% of S. iniae, in BHI broth in pH 5.5 and 7 in 4,15 and 37 °C during 43 days. In concentration of 0% rosemary (control) in pH 5.5 and 7 and 37°C, log% were 1.099 and 3.15, whereas in concentration of 0.015% rosemary were -4/241 and 1.454, respectively. The use of essential oils may improve food safety and overall microbial quality. If essential oils were to be more widely applied as antibacterials in foods, the organoleptic impact would be important. In addition, it is recommended to apply essential oils or their compounds as part of a hurdle system and to use it as an antimicrobial component along with other preservation techniques. Thus essential of R. officinalis with high antibacterial activity selected in this study could be a potential source for inhibitory substances against some food-borne pathogens and they may be candidates for using in foods or food-processing systems.

Food preference in the cultured species, Penaeus monodon Fabricius (Crustacea: Decapoda)

The study of food preference is necessitated by the need to promote coastal culture of shrimps in Pakistan. The cultured Penaeus monodon was selected for study. Food preferences have been examined through the analysis of the gut contents. The shrimp shows a seasonal variation in its preference to food and feeding.