JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)
Year:2018 | Volume:7 | Issue:1 |Papers Count:10

Aims: Being important both economically and in terms of protection, Luciobarbus capito is at risk of extinction. There are very few studies about the fish of Shahid Rajaee dam and the Tajan River. A significant number of Luciobarbus capitos is present in the dam and upstream. The present study was conducted with the aim of evaluating the growth characteristics and nutritional strategies of Luciobarbus capito in reservoir behind the Shahid Rajaee dam, Sari.Materials & Methods: The present experimental study was carried out on 180 Luciobarbus capitos in Shahid Rajaee dam, Sari during 4 seasons of 2014 to 2015. The samples were fixed in formalin 10% and the biological and nutritional factors related to growth were investigated. The data were analyzed with SYSTAT 9 and Excel 2003 software.Findings: The sex ratio of males to females was 1.14/1. The growth pattern of this allometric species was negative (w=0.015×L2.888; b=2.888). In males, allometric was positive and in females, allometric was negative. The mean length and weight of male and female had a significant difference (p<0.05), and the relationship between length and weight in fish was progressive. This species approaches the maximum predicted length with a growth rate of 0.1; the maximum estimated length for fish was 138.6 cm. Nutritional behavior index for under 4 years group showed a herbal diet (RLG=2.4±0.1) and, after puberty, it was inclining to a whole foods diet (RLG=1.2±0.6).Conclusion: The allometric growth pattern is a negative for Luciobarbus capito, and in all seasons, it has a whole foods diet.

Aims: Sargassum bovianum, Polycladia myrica, and Gracilariopsis persica can be used in aquatic diets due to their significant biomass and mass production capacity for artificial rearing. The aim of this study was to investigate the effect of marine macroalgae on growth performance and immune response in rainbow trout (Oncorhynchus mykiss) fingerlings.Materials & Methods: The present experimental study was carried out on 210 rainbow trout fingerlings, which were randomly selected and cultured in Aquatic Laboratory, Faculty of Marine Sciences, Tarbiat Modares University, Noor, in 2016. These fingerlings were placed in 7 experimental treatments, including a diet without marine macroalgae (control) and by replacing different marine macroalgae powder levels of 5% and 10% with wheat flour. Lindo 5.3 software was used to analyze food items and SPSS 20 software was used to analyze the data. Findings: The lowest weight gain, the lowest growth factor, the lowest protein efficiency ratio, and the highest feed conversion ratio were in the treatment containing 10% Sargassum bovianum powder and it had a significant difference with other treatments. Condition factor (CF) was at the highest level in control treatment and no significant difference was observed between treatments. There was no significant difference in survival of different treatments. The highest level of serum lysozyme was in the treatment containing 5% Gracilariopsis persica powder and the highest serum hemolytic complement activity was in the treatment containing 5% Sargassum bovianum.Conclusion: Gracilariopsis persica, Sargassum bovianum, and Polycladia myrica have no effect on the improvement of growth performance in rainbow trout fingerlings, Gracilariopsis persica and Sargassum bovianum have an impact on their immune response.

Aims: The functional properties of proteins extracted by Isoelectric Solubilization/Precipitation (ISP) method are influenced by various factors such as the use of acid or base while protein extraction. The aim of this study was to investigate the functional properties of protein extracted from Crucian carp (Carassius carassius), using acidic and basic ISP method.Materials & Methods: This experimental study was carried out on 56 Crucian carps in Bandar Torkaman City, Iran. The minced meat of fish was randomly divided to 2 homogeneous groups for implementing acidic and basic ISP method. The protein was isolated from meat and its functional properties were evaluated. The data were analyzed by SPSS 21 software, using twosample t-test.Findings The protein extracted from Crucian carp meat had a significant difference in acidic and basic treatments (p<0.05). There was no difference in water holding between two treatments (p>0.05). The emulsion capacity of the extracted protein was significantly higher in basic treatment than the acidic treatment (p<0.05). The emulsion stability index was also significantly higher in basic treatment than acidic treatment. All samples had a flow behavior index (n) less than 1, indicating that these samples had a pseudoplastic behavior. Conclusion: The protein extracted from Crucian carp meat is higher in the acidic treatment, but the basic treatment has better functional properties. The basic treatment has a higher emulsion capacity than the acidic treatment, and the stability index is high in the basic treatment. Protein solutions as well as acidic and basic emulsions have a pseudoplastic property. The amount of food viscosity is higher in acidic treatments compared to the basic treatment.

Aims: Due to the high consumption of Pickhandle Barracuda, it is necessary to prepare its amino acid profile. The aim of this study was to investigate the proximate composition and amino acid profile of Pickhandle Barracuda and Yellowtail Barracuda fillet in autumn and spring. Materials & Methods: The present experimental study was carried out on Pickhandle Barracuda and Yellowtail Barracuda in autumn and spring. The fish were equivalently divided in 2 groups of male and female in 3 clusters, each containing 7 fish. The total amino acid composition was performed by liquid chromatography. The data were analyzed by GRAPHPADPRISM 5 software, using unpaired T test.Findings: In two species, moisture in autumn was higher than spring, but, compared to autumn, the amount of fat, protein, and total ash had a significant difference in spring. In spring, the essential/nonessential (E/NE) amino acid ratio and aromatic amino acids did not have any significant differences in two species, but other measures had significant differences. In autumn, the E/NE ratio and acidic amino acids did not have any significant differences. Chemical indices were more than 1 based on the needs of the adult human. In two species, Leucine showed depletion in the range of 2 to 5 years in autumn and spring.Conclusion: Both species have a higher moisture in autumn, but the amount of fat, protein, and total ash in spring is higher than autumn. The most common amino acids in both seasons are Glutamic acid and Aspartic acid. Regarding the essential amino acids, there is no depletion in adult human necessity in two species in two seasons. Based on the needs of children aged 2 to 5 years, Leucine has depletion in both species.

Aims: With regard to increasing the consumption of seafood in fresh form, the present study was conducted with the aim of investigating color and tissue of Rainbow Trout fillet by chitosan edible coating incorporated with marjoram essential oil during refrigerated storage.Materials & Methods: This experimental study was conducted as factorial experiment with completely randomized design. Three fillets without coating were treated with 2% chitosan solution and 2% chitosan solution +0.5% of the essential oil and were examined three times for each treatment. The color and tissue properties were evaluated after 0, 7, 14, and 21 days. The data were analyzed by SPSS 22 software, using two-way ANOVA, and Duncan’s Multiple Range Test.Findings: There was no significant difference in the composition of moisture, ash, protein, and total fat between 0 and 21 days at refrigeration temperature. The amount of cold bacteria increased during the storage time and was significantly different in different treatments (p<0.05). The initial number of bacteria showed no significant difference on day 0 between control fillet and treated fillet (p>0.05), but with time, this difference became significant (p>0.05). Fillets treated with chitosan and essential oil resulted in better elastic state and, consequently, better fillet quality compared to the control. The use of 2% chitosan preserved these indices in the fillet without any significant change compared to the control (p<0.05).Conclusion: Coating Rainbow Trout fillet with marjoram essential oil increases its antimicrobial and antioxidant properties and significantly improves the quality of the color and tissue of the fillets of this fish during refrigerated storage.

Aims: Biofloc system is the usage of microorganisms such as heterotrophic bacteria, algae, dietary zooplanktons, and protists, which disintegrates and consumes reared aquatics propagation and non-eaten foods in ponds and increases the productivity of developed ponds as a modern aquaculture system. The aim of this study was to investigate the quality of common carp meat reared in the biofloc system during the refrigerated storage time (4±1°C). Materials & Methods In this experimental study, 300 common carps were fed for 9 weeks by commercial food (control) and 3 experimental treatments were fed, and the quality indices of meat were evaluated. The data were analyzed by SPSS software 21, using Duncan’s multiple range, one way ANOVA, and Tukey post hoc tests.Findings: The lowest meat taste quality was observed in sugar beet molasses treatment and it had a significant difference with other treatments (p<0.05). No significant difference was observed in case of sensorial parameters and cooking loss percentage in fish meat (p>0.05). Control and sugar beet molasses treatments showed the lowest and highest skin redness index values, respectively. Thiobarbituric acid (TCA) value significantly increased and decreased in control and biofloc treatments, respectively, over storage time (p<0.05). Sulfhydryl and TCA soluble peptides values decreased during refrigerated storage time (p<0.05).Conclusion: The biofluid system has a positive effect on the quality of common carp meat reared during the refrigerated storage time and increases its shelf-life.

Aims: Essential oils are a complex of volatile compounds obtained from different parts of plants. Cinnamon (Cinnamomum zeylanicum) essential oil (EO) is known as a suitable source of antibacterial compounds. The aim of present study was to investigate the antibacterial activity of cinnamon EO and ZnO nanoparticles (NPs) against 2 strains of Listeria monocytogenes. Materials & Methods: In this experimental study, 2 strains of L. monocytogenes (a standard strain and a fish isolated strain) were used. The antibacterial activity of cinnamon EO and ZnO NPs was assessed by well diffusion test. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of cinnamon EO and ZnO NPs were also determined using broth macrodilution method. Moreover, the antibacterial properties of cinnamon EO and ZnO NPs were investigated in a liquid medium. The data were analyzed by SPSS 19 software, using one-way ANOVA and Tukey’s post hoc tests.Findings: The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of cinnamon EO were 16μl/ml and 64μl/ml, respectively. Furthermore, the MIC and MBC of ZnO NPs were 12.5mg/ml and 25mg/ml, respectively. The bacterial population significantly decreased with increasing the ZnO NPs and the cinnamon EO concentrations (p<0.05) and during cold storage, there were significant differences between the 2 strains.Conclusion: Cinnamon essential oil and ZnO nanoparticles have strong antimicrobial effects against L. monocytogenes, so that the cinnamon essential oil shows bacteriostatic effects on Listeria, but ZnO nanoparticles show bactericidal effect.

Aims: Skipjack tuna has the highest level of catch rate among tuna all over the world. Its head contains about 64% protein. Many Protein Hydrolysates and peptides obtained from various marine sources have a high antioxidant power. The aim of this study was to investigate the antioxidant activity of Protein Hydrolysate in Skipjack tuna head.Materials & Methods: In this experimental study, 30 Skipjack tunas were investigated. At first, the amount of different compounds (protein, fat, ash, and moisture) was evaluated in the raw material; then, the hydrolysis process was performed by Alcalase enzyme and the hydrolysis degree of the protein hydrolysate was evaluated at different times. The antioxidant activity of the protein hydrolysate mixture was measured by DPPH radical scavenging activity, iron revival power, and ABTS radical inhibitory activity. For data analysis, the analytical tests were used. Findings: The main part of the fish head was protein and it had high levels of ash. The degree of hydrolysis increased with increasing time and was it significant at 15, 60, and 120 minutes (p<0.05), but not significant at 120 and 240 minutes (p<0.05). DPPH radical scavenging activity increased with increasing hydrolysis time and there was a significant difference in all samples obtained from different times (p<0.05). The iron reduction capacity of the protein hydrolysate samples increased with increasing the hydrolysis time, and the highest amount was at 240 minute. The samples obtained from different times had a significant difference in iron reduction capacity (p<0.05). Increasing the concentration of protein hydrolysate increased inhibitory activity (p<0.05).Conclusion Protein hydrolysate in Skipjack tuna head has a high antioxidant activity and can be used in food products to increase oxidation stability.

Aims: The Scomberoides commersonnianus (Talang Queenfish) is in the Persian Gulf waters and constitutes a part of catches in Arab states of the Persian Gulf. Fish food habits are important in understanding food chains. The aim of this study was to evaluate the diet composition of Talang Queenfish in the coastal water of Hormozgan province.Materials & Methods In this experimental study, 422 Talang Queenfish were collected from coastal waters of Bandar Abbas. Total length and fork length were calculated. The weight was measured by a digital scale and recorded on a special sampling sheet. Tables and charts were drawn, using Excel 2007 software, and the data were analyzed, using SPSS 20 software by T Paoli tests and Pearson correlation coefficient.Findings: The minimum and maximum fork length was 18 cm and 86 cm, respectively, and the mean fork length was 54.282cm. With increasing the fork length, fish weight increased with exponential model (r=0.0151; p<0.05). The length and weight of fish showed a high correlation (r=0.98; p<0.05). The highest gastrosomatic index was in November and the lowest was in June. The vacuity index was 62.32. The food preferences were fish, Crustacean, and Molluscs. The main food of Scomberoides commersonnianus was Anchovies, and the subsidiary food included Hairtail Fish, Goldstripe sardinella, Ponyfish, Silver sillago, Catfish, Threadfin Bream, Goatfish and other Clupeidae fishes.Conclusion: According to the vacuity index, this fish does not eat a lot. The food preferences are fish, Crustacean, and Molluscs and Anchovies is the main food. The subsidiary food included Hairtail Fish, Goldstripe sardinella, Ponyfish, Silver sillago, Catfish, Threadfin Bream, Goatfish and other Clupeidae fishes.

Aims: Increasing the aquatic consumption, developing aquaculture, and the need for aquatic food production will make unclear the availability to fish oil in the future. The aim of this study was to investigate the effect of replacement of fish oil by grape seed oil on growth indices and protease enzymes activity in Rainbow Trout.Materials & Methods This study was conducted on 450 Rainbow Trout during a 60-day period. In this study, control diet (A) containing 100% fish oil and 25% (B), 50% (C), 75% (D), and 100% (E) grape seed oil were used instead of fish oil. The data were analyzed by Graph pad prism and SPSS 20 software, using one-way ANOVA test. Findings: The highest final weight and weight gain was in diet C and the lowest was in D, having a significant difference. Specific Growth Rate (SGR) and Protein Efficiency Ratio (PER) had no significant difference. The highest and lowest feed conversion ratio (FCR) was observed in diets E and C, respectively, with a significant difference. The highest fat efficiency was in diet C. The highest feed efficiency was in diets C and D and the lowest was in E, and the diets were not significantly different. The most activity of pepsin and trypsin was observed in pyloric additions in diet C and in intestine in C and D. The optimal amount of fish oil replacement was satisfied by grape seed oil 50% (diet C).Conclusion: The diet containing 50% fish oil and 50% grape seed oil is effective in improving the growth indices and activity of pepsin and trypsin enzymes in Rainbow Trout.