THE EFFECT OF USING DIFFERENT AMINO ACID AS OLFACTORY STIMULATED IN TRIPLOID SALMON FOOD RATIO FOR IMPROVEMENT OF FOOD INTAKE PROCESS

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Naghdi M.; ABTAHI B.; KALBASI M.

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Seminar Paper

Paper Information

Seminar: HAMAYESH MANTAGHEI KESHAVARZI, MEHVARE ROSHD VA TOWSE
Year:2008 | Issue:0

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Title

THE EFFECT OF USING DIFFERENT AMINO ACID AS OLFACTORY STIMULATED IN TRIPLOID SALMON FOOD RATIO FOR IMPROVEMENT OF FOOD INTAKE PROCESS

Author(s)

Naghdi M. | ABTAHI B. | KALBASI M.

Keywords

OLFACTORY RESPONSES

AMINO ACID

CASPIAN TROUT (SALMO TRUTTA CASPIUS)

TRIPLOID

Abstract

WITH REGARD IMPORTANCE OLFACTORY SENSES IN STIMULATING FEEDING BEHAVIOR OF DIFFERENT FISH SPECIES, FEEDING RESPONSES OF ONE YEAR TRIPLOID CASPIAN TROUT WERE ANALYZED IN THIS RESEARCH WHEN OLFACTORY SENSE WAS STIMULATED WITH DIFFERENT AMINO ACIDS SOLUTION. FOR THIS PURPOSE FISH WERE EXPOSED TO 0.001 M OF TWENTY AMINO ACID SOLUTIONS IN 50*45*75 CM3 AQUARIUM FOR 3 MINUTES AND BEHAVIORAL RESPONSES OF THEM WERE INVESTIGATED. RESULTS OF TWENTY DIFFERENT AMINO ACID TESTS ON FISH OLFACTORY SENSE SHOWED FOOD SEARCHING BEHAVIOR WHEN METHIONINE WAS ADDED TO AQUARIUM WATER. REGARDING TO OBTAINED RESULTS, USING THE MOST EFFECTING AMINO ACID IN TRIPLOID CASPIAN TROUT FOOD RATIO AS WAS TESTED IN THIS RESEARCH CAN RESULT IN MORE STIMULATION OF FISH TO FOOD CONSUMPTION AND DECREASING OF CULTURE ENVIRONMENT CONTAMINATION.

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APA: Copy

Naghdi, M., ABTAHI, B., & KALBASI, M.. (2008). THE EFFECT OF USING DIFFERENT AMINO ACID AS OLFACTORY STIMULATED IN TRIPLOID SALMON FOOD RATIO FOR IMPROVEMENT OF FOOD INTAKE PROCESS. HAMAYESH MANTAGHEI KESHAVARZI, MEHVARE ROSHD VA TOWSE. SID. https://sid.ir/paper/905623/en

Vancouver: Copy

Naghdi M., ABTAHI B., KALBASI M.. THE EFFECT OF USING DIFFERENT AMINO ACID AS OLFACTORY STIMULATED IN TRIPLOID SALMON FOOD RATIO FOR IMPROVEMENT OF FOOD INTAKE PROCESS. 2008. Available from: https://sid.ir/paper/905623/en

IEEE: Copy

M. Naghdi, B. ABTAHI, and M. KALBASI, “THE EFFECT OF USING DIFFERENT AMINO ACID AS OLFACTORY STIMULATED IN TRIPLOID SALMON FOOD RATIO FOR IMPROVEMENT OF FOOD INTAKE PROCESS,” presented at the HAMAYESH MANTAGHEI KESHAVARZI, MEHVARE ROSHD VA TOWSE. 2008, [Online]. Available: https://sid.ir/paper/905623/en

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