Preliminary evaluation of the nutritive value of the variegated grasshopper (Zonocerus variegatus L.) for African catfish Clarias gariepinus (Burchell. 1822) fingerlings

This study evaluated the effects of cooking for different hydrothermal-treatment durations (10, 20, 30 and 40 min) on the proximate composition, amino acid profile, fatty acid composition and organoleptic parameters of filets of African catfish Clarias gariepinus (Burchell, 1822). Filets of the fish were prepared from market size African catfish with similar breeding history. Parameters of the processed filet under the different hydrothermal durations were also compared against a raw–unprocessed control group except during organoleptic analysis. The results obtained revealed a significant increase in protein, fat and ash content until the 30th minute of hydrothermal processing (p ≤ 0.05). Beyond this processing time, protein and fat significantly reduced while ash remains unaffected. The same trend was observed for most essential/non-essential amino acids isolated as well as the prominent saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. In all, the raw control group consistently recorded the least values of nutritional components. The perception of assessors was, however, found to be similar (p ≥ 0.05) in terms of organoleptic parameters regardless of the duration of the processing time of the filets. It was concluded that cooking the African catfish filet using the hydrothermal method should not be extended beyond 30 min.

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Nutritive Value of the Carcass of African Catfish (Clarias gariepinus Burchell, 1822) Fingerlings fed at Different Frequencies

IOSR Journal of Agriculture and Veterinary Science ◽

10.9790/2380-1001018387 ◽

2017 ◽

Vol 10 (01) ◽

pp. 83-87

Author(s):

Laurat, T ◽

Maimunatu, A ◽

Vandi, P

Keyword(s):

Nutritive Value ◽

Clarias Gariepinus ◽

African Catfish

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Gender Variations in Nutritive Value of Adult Variegated Grasshopper, Zonocerus variegatus (L) (Orthoptera:Pygomorphidae)

Journal of the Kansas Entomological Society ◽

10.2317/170325.1 ◽

2017 ◽

Vol 90 (2) ◽

pp. 117-121 ◽

Cited By ~ 2

Author(s):

Kehinde O. Ademolu ◽

E. Salami Simbiat ◽

I. Iyeh Concilia ◽

A. Aladesida Adeyinka ◽

O. Joda Abiodun ◽

...

Keyword(s):

Nutritive Value ◽

Zonocerus Variegatus ◽

Gender Variations ◽

Variegated Grasshopper

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EFEKTIVITAS ANTIBAKTERI BAWANG PUTIH (Allium sativum L) SEBAGAI PENGAWET ALAMI PADA IKAN LELE DUMBO (Clarias gariephinus) SEGAR

Surya Medika: Jurnal Ilmiah Ilmu Keperawatan dan Ilmu Kesehatan Masyarakat ◽

10.32504/sm.v14i1.106 ◽

2019 ◽

Vol 14 (1) ◽

pp. 26

Author(s):

Dyah Anggraeni ◽

Nurlela Nurlela

Keyword(s):

Room Temperature ◽

Allium Sativum ◽

Research Result ◽

Clarias Gariepinus ◽

Storage Period ◽

The Body ◽

Garlic Extract ◽

African Catfish ◽

Natural Preservatives ◽

Colony Counter

Background: Natural preservatives are compounds produced by natural ingredients that can suppress bacterial growth and development. Natural preservatives are carried out because most of the preservatives circulating are chemicals and unsafe for the body. One of the natural preservatives is by using garlic extract (Allium sativum L). Objective: This study is aimed to determine the effectiveness of the antibacterial garlic (Allium sativum L) as a natural preservative in fresh African catfish (Clarias gariepinus). Method: This research used the Pour Plate iroculation method. African catfish (Clarias gariepinus) which is soaked with garlic (Allium sativum L) with a concentration of 7%, 14% and 21% for 30 minutes, then the fish will be kept at room temperature with a storage period of 24 hours and 48 hours and calculated growth in bacterial numbers with the Colony counter. Result: Based on the research result, it was found that garlic extract (Allium sativum L) can obstruct the effectiveness of antibacterial in African catfish (Clarias gariepinus) at a concentration of 14%.

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PEMBEKUAN SEMEN LELE DUMBO (Clarias Gariepinus BURCHELL 1822) SEBAGAI MODEL KRIOPRESERVASI SEMEN IKAN

Jurnal Natural ◽

10.30862/jn.v9i1.778 ◽

2010 ◽

Vol 9 (1) ◽

Author(s):

Lutfi Lutfi

Keyword(s):

Liquid Nitrogen ◽

Clarias Gariepinus ◽

African Catfish ◽

Nitrogen Vapor ◽

Dmso Concentration ◽

Freezing Temperatures ◽

Vapor Liquid

Effect of four types of diluentss and four concentration of DMSO (5%, 10%, 15% and 20%) against the motility of African catfish sperm were evaluated after storage at freezing temperatures. The steps in preparation the 16 treatments combination of the diluents are preparation of diluents, mixing diluents with DMSO, packing of semen into 0.3-ml straw, equilibration of semen at 4 °C for 30 minutes, freezing of semen in nitrogen vapor liquid at a height of 6.5 cm for 10 minutes, and subsequently storage of semen in liquid nitrogen (-196 0C) for further analysis of post-thawing motility (PTM). The result showed that the highest level of motility of spermatozoa was in treatment P1D15 (45.7 ± 4.3%) and the lowest was in treatment P2D20 (14.5 ± 13.2%). The best diluent in this observation was diluents containing NaCl, KCl, CaCl2 and NaHCO3. The best concentration was DMSO 15%. While the best interaction between the concentration of DMSO diluents is P1D15 treatments containing NaCl, KCl, CaCl 2 and NaHCO3 with a combination of 15% DMSO concentration. The conclusion of the research is that diluents containing NaCl, KCl, CaCl2 and NaHCO3 with a combination of 15% DMSO concentration can be used in cryopreservation of African catfish semen.

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