علوم زیستی دریا
Hakime Fartoosi; Ebrahim Rajabzadeh Ghatrami; Ainaz Khodanazary; Hossein Pasha Zanoosi
Abstract
The acidic and alkaline conditions of marine food products have an effect on the quality of the products and the duration of their storage in the organolyptic state. In this research, the effect of different levels of Iranian lime juice on the biochemical and organoleptic characteristics of Vanami shrimp ...
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The acidic and alkaline conditions of marine food products have an effect on the quality of the products and the duration of their storage in the organolyptic state. In this research, the effect of different levels of Iranian lime juice on the biochemical and organoleptic characteristics of Vanami shrimp for 60 days at freezer temperature was investigated. Biochemical parameters TVB-N, TBA, FFA and pH and organoleptic characteristics in control treatments (without adding lime juice), treatment 1 with one percent, treatment 2 with two percent and treatment 3 with three percent lime juice in 0 days. 16, 32, 48 and 60 were examined. The results showed that the parameters of pH, FFA, TBA and TVB-N showed an increasing trend in all 4 treatments with increasing storage time, but the value of these parameters decreased significantly with the increase in the level of lemon juice, and the lowest in the treatment containing 3% lemon juice. had the amount (P<0.05). At the end of the storage period (60 days of storage) with the increase in the level of lemon juice, the score given to the taste, smell and color of the shrimps was more favorable (P<0.05). On day 60, the treatment with 2% lemon juice had the highest score and the control treatment had the lowest score for taste (P<0.05). There was a difference in the amount of 1, 2 and 3% lemon juice on the 12th day of shrimp shelf life (P<0.05). 0P<) and the treatment containing 3% lemon juice showed the highest quality. Regarding the sensory parameters such as taste and smell, the 2% lemon juice treatment showed the highest quality (P<0.05). According to the results, lemon juice can be used as a suitable additive to increase the shelf life of shrimp and maintain its quality and taste.
علوم زیستی دریا
Amin Ghaedtaheri; Saeed Keyvanshokouh; Seyed Mohammad Mousavi; Hossein Pasha-Zanoosi
Abstract
his study aimed to investigate the effect of selenium and magnesium nanoparticles and their composition on growth performance, nutritional indices, survival rate and hepatic accumulation of nano selenium and nano-magnesium in Asian Sea Bass (Lates calcalifer) with mean weight: 32.78 ± 1.16 g for ...
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his study aimed to investigate the effect of selenium and magnesium nanoparticles and their composition on growth performance, nutritional indices, survival rate and hepatic accumulation of nano selenium and nano-magnesium in Asian Sea Bass (Lates calcalifer) with mean weight: 32.78 ± 1.16 g for 42 days. After four weeks of acclimation to the experimental conditions, 96 fish were randomly distributed in 12 fiberglass 300-liter tanks in equal numbers. Four treatments including nano-selenium and nano-magnesium free as control group, 4 mg nano-selenium treatment, 0.5 g nano-magnesium treatment and combination of 4 mg nano-selenium and 0.5 g nano-magnesium were investigated in this study. The fish were fed daily in two times based on station. Fish biometry was performed in all treatments at the end of the experiment. Samples needed to measure liver accumulation were collected at the end of the period. The results of this study showed that the final weight in the treatment of selenium nanoparticles was significantly different (P <0.05), percentage of body weight gain and specific growth rate in selenium + magnesium nanoparticles treatment was significantly different compared to the control group (P <0.05). Nutritional indices of protein yield coefficient, feed intake and feed conversion ratio were not significantly different among experimental treatments (P> 0.05). The results showed that the survival rate was not significantly different among experimental treatments (P> 0.05). The highest levels of selenium and magnesium accumulation in liver were related to selenium nanoparticles and selenium + magnesium nanoparticles, respectively, which were significantly different from other treatments (P <0.05).
علوم زیستی دریا
Leala Alami-Naysi; Mohammad Ali Salari-Aliabadi
Abstract
In order to investigate the population structure species of sea cucumber Holothuria parva in the two regions Bostaneh Port and Dayer Port, 16S rRNA gene sequencing method was used. In total, 417 nucleotide locus were determined, after investigating in the NCBI database, sequences were consistent with ...
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In order to investigate the population structure species of sea cucumber Holothuria parva in the two regions Bostaneh Port and Dayer Port, 16S rRNA gene sequencing method was used. In total, 417 nucleotide locus were determined, after investigating in the NCBI database, sequences were consistent with 16S rRNA gene and Samples were verified to belong to the species of H. parva. In total four haplotypes were identified, one of which was common in both regions. Bostaneh Port had 3 haplotypes and Dayer Port had 2 haplotypes. Haplotype diversity was estimated to be 83 percent in Bostaneh Port and 50 percent in Dayer Port. Estimated Nucleotide diversity in Bostaneh and Dayer Ports were measured 0.007 and 0.002 respectively. Low genetic differentiation (Fst=0.000), divergences rate (Dxy= 0.0048) and high gene flow (Nm=1874) between the two regions were estimated. Based on this study Bostaneh and Dayer Port samples have probably diverged from an identical population since a high gene flow and low differentiation is observed among them. There is also a common haplotype, suggesting a common ancestor of H. parva in two regions.
s n; a s; s k; v y; h p
Abstract
در این پژوهش تاثیر عملکرد گیاه سرخارگل با نام علمیEchinacea purpurea گیاهی بر شاخص های رشد و ایمنی در ماهی استرلیاد (Acipenserruthenus) نوجوان مورد بررسی قرار گرفت. تعداد180قطعه ماهی استرلیاد ...
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در این پژوهش تاثیر عملکرد گیاه سرخارگل با نام علمیEchinacea purpurea گیاهی بر شاخص های رشد و ایمنی در ماهی استرلیاد (Acipenserruthenus) نوجوان مورد بررسی قرار گرفت. تعداد180قطعه ماهی استرلیاد نوجوان با میانگین وزن اولیه1±75 گرم انتخاب وپس ازسازگاری با محیط بصورت تصادفی در3 تانک که توسط چارچوب که به چهارقسمت مساوی تقسیم بندی شده بودند ذخیره شدند. گیاه سرخارگل (EP) در 3 سطح 5/0 گرم در کیلوگرم (تیمار2)، 1(تیمار3) و 2 گرم در کیلوگرم (تیمار4) به جیره غذایی اضافه گردید و جیره فاقد EP برای تغذیه گروه شاهد (تیمار1) مورد استفاده قرار گرفت. هر تیمار در 3 تکرار انجام گرفت. ماهیان روزانه به میزان3% از وزن بدن موردتغذیه قرارگرفتند. درپایان56 روزتعداد 9عددماهی ازهرتیماربه صورت تصادفی انتخاب شده و پس از بیهوش شدن در محلول 2% 2فنوکسی اتانول خونگیری از ماهیان انجام گرفت. در پایان آزمایش، فاکتورهای رشد و آنزیم های انتی اکسیدان در همه ی تیمارها مورد ارزیابی قرار گرفت. بر اساس نتایج به دست آمده می توان بیان کرد که افزودن عصاره گیاه سرخارگل بر روی پارامترهای رشد و آنزیم های دخیل در دفاع آنتی اکسیدانی فاقد اثر می باشد.