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کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: Iranian Journal of Fisheries Sciences
- نوع مقاله: Journal Article
- کلمات کلیدی: waste water,density,Huso huso,Fatty acid,Nereis diversicolor,Integrated aquaculture
- چکیده:
- چکیده انگلیسی: The growth and survival of the polychaete Nereis diversicolor fed on waste water Huso huso were studied under different densities for creating the equivalence for rearing of N. diversicolor and fish stocking rate in the integrated farming system. This study was conducted to test the effect of feeding the polychaete worm Nereis diversicolor with wastewater derived different densities Huso huso. The worms with an initial mean weight of 0.05 g were fed for 55 days with wastewater of varied densities 2-3, 3-4 and 4-5 kg m-2 fish with 0.2-0.3 kg m-2 worm. Nereis fed with fish feed was as a control. The results of the present study showed that the worms were able to grow using the fish waste water. The resulting biomass and average weight of harvested worms was significantly higher in the density 3-4 kg m-2 fish treatment than in the other two treatments (p<0.05) which was lower than control. The worms from the trial NFF (Nereis fed with fish feed) showed a higher survival rate and biomass production than those from the trials in which they were fed with waste water of different densities. The findings suggest that a suspension of H. huso waste water can be used in the rearing of juvenile N. diversicolor in an integrated farming system. Certain fatty acids were abundant in worms from treatments, specifically 14:0, 16:0, C18:1n9c, 20:1, 22:1n-9, 18:3n-3, 20:2, 20:5n-3 (EPA) and 22:6n-3 (DHA), were equal between Nereis fed with waste water of different densities but significantly lower than in Nereis fed with fish feed. The results demonstrate that production of N. diversicolor using fish wastes is highly efficient. The process would consequently offer a sustainable solution to the existing problem of organic pollution. The use of worm biomass as a waste treatment method and an alternative source of FA and protein for Huso huso production systems could achieve multiple aims, including the retention of valuable lipids from the Huso huso wastes.
- انتشار مقاله: 16-11-1395
- نویسندگان: Zabih Ollah Pajand,Mehdi Soltani,Abolghasem Kamali,Mahmoud Bahmani
- مشاهده
- جایگاه : پژوهشی
- مجله: Iranian Journal of Fisheries Sciences
- نوع مقاله: Journal Article
- کلمات کلیدی: Breaded Kilka,Batter,Tempura,Product quality
- چکیده:
- چکیده انگلیسی: With considering the abundant sources of Kilka fish in Caspian Sea, the aim of this study was to produce a new product from Kilka in industrial scale with two different types of batters (simple and tempura batter) in order to increase human consumption and evaluation of chemical, microbial and sensory properties.The Kilka fish were battered in the simple and tempura batter, then the fish were breaded with conventional breading crumbs and then pre-fried at 170°C for 30 sec in sunflower oil .The fried samples were immediately frozen through continuous method at -40°C in a spiral freezer and they were packaged. The samples were kept at -18°C. Chemical, microbial and sensory properties were performed on the fried breaded Kilka fish a day after freezing. There were no significant difference found in protein, fat and ash contents of raw breaded Kilka prepared from tempura and simple batters (P≥0.05) But there was significant difference in moisture content of raw breaded Kilka prepared from two batters (P<0.05). There was a significant difference in moisture and fat contents between raw and fried breaded Kilka by both tempura and simple batters (P<0.05) with lower moisture content and higher fat content in fried breaded Kilka. For determination of microbiological quality of breaded kilka, Total Bacteria Count (TBC) and Total Colifirms (TC) and E. coli were determined. The produced breaded Kilka with two types of batters were proper from the hygienic view point. Comparing TC and TBC of breaded Kilka products with different batters showed that the breaded Kilka with tempura batter is in a better status. There were significant differences in some sensory properties of breaded Kilka with simple and tempura batters like odor, cohesiveness of batter and general acceptability (P<0.05). Among all determined characteristics, the breaded Kilka with tempura batter had higher scores than the one with simple batter.
- انتشار مقاله: 27-01-1391
- نویسندگان: Sarah Jorjani,Ali Asghar Khanipour,Mehdi Soltani,Abbasali Matalebi,Abolghasem Kamali,Afshin Ghelichi
- مشاهده
- جایگاه : پژوهشی
- مجله: International Aquatic Research
- نوع مقاله: Journal Article
- کلمات کلیدی: Survival,Growth rate,Rainbow trout,Probiotic,carcass quality,Saccharomyces cerevisia
- چکیده:
- چکیده انگلیسی: The effect of Saccharomyces cerevisia var. elipsoidous as probiotic in the diet of rainbow trout Oncorhynchus mykiss fry was studied during 25 days after the first feeding in ratios of 1%, 5% and 10%. After 25 days there was no significant difference in the fry growth performance (P > 0.05). There was also no significant difference (P > 0.05) in the effect of the dietary yeast on mortality, condition factor (CF) and food conversion ratio (FCR). Also an experiment with only fish oil (without yeast) was done and all results were compared with the control group. The specific growth ratio (SGR), body weight increase (%BWG) and protein efficiency ratio (PER) were significantly higher in the 5% yeast diet compared to the control diet (P < 0.05). A significant increase in the lipid content of the carcass was observed with a probiotic in the diet. With increase of the yeast in the diet, the ash content of the carcass increased and the protein content decreased. The results of these experiments showed that the use of yeast as additive in the diet during the early life stage of the rainbow trout fry is suitable and it is probable that a 5% concentration of yeast in the diet will have the best results on the growth performance and the feed efficiency ratio.
- انتشار مقاله: 14-03-1399
- نویسندگان: Molook Pooramini,Abolghasem Kamali,Abdolmajid Hajimoradloo,Morteza Alizadeh,Rasoul Ghorbani
- مشاهده