Determination of Clove Extract Anesthetic Dosage in Transport Activities of Carp (Cyprinus carpio) Supply Chain

Abstract This study examines the impact of the clove extract anesthetic dose on carp (Cyprinus carpio) seedlings and provides information on the best dose of anesthesia for carp seed transport. Carp seeds with 3-5 cm length from the Fish Seed Center, alive, healthy, and not defective. Carp fish and 50 x 35 x 30 cm Styrofoam boxes are used as containers during the delivery of carp seeds, and their placement is random. The study was conducted with four treatments of different clove extract levels, treatment A as a control (0 ppm), B (3.3 ppm), C (6.7 ppm), and D (10 ppm), with three replications each. The examination of the anesthetic condition of carp was carried out four times during transportation, at 0, 6, 12, and 24 hours. Analysis of Variance (ANOVA) was conducted to see the impact of the treatments, and then the Tukey test was carried out to see the differences between treatments. The analysis was carried out using SPSS version 21. The results showed that increasing the anesthetic dose of clove extract impacted the health condition and survival of the carp seedlings during transportation. The highest survival rate (85%) was achieved at a concentration of 6.7 ppm. Keywords: anesthesia dosage, clove extract, common carp (C. carpio) seeds, the survival rate

Download Full-text

Determination of the best post-ovulatory stripping time for the common carp (Cyprinus carpio Linnaeus, 1758)

Journal of Applied Ichthyology ◽

10.1111/jai.12855 ◽

2015 ◽

Vol 31 ◽

pp. 51-55 ◽

Cited By ~ 7

Author(s):

A. M. Samarin ◽

D. Gela ◽

D. Bytyutskyy ◽

T. Policar

Keyword(s):

Common Carp ◽

Cyprinus Carpio ◽

Common Carp Cyprinus Carpio ◽

Carp Cyprinus Carpio ◽

The Common

Download Full-text

Evaluation of the effect of probiotic bacteria on growth performance and survival rate of carp, Cyprinus carpio

JURNAL ILMIAH PLATAX ◽

10.35800/jip.7.1.2019.23216 ◽

2019 ◽

Vol 7 (1) ◽

pp. 243

Author(s):

Jeane T Sumaraw ◽

Henky Manoppo ◽

Reiny A. Tumbol ◽

I.F.M Rumengan ◽

Henny A. Dien ◽

...

Keyword(s):

Body Weight ◽

Survival Rate ◽

Growth Performance ◽

Cyprinus Carpio ◽

Probiotic Bacteria ◽

Pathogenicity Test ◽

Feeding Frequency ◽

Biochemical Tests ◽

Growth Performances ◽

Carp Cyprinus Carpio

The objective of this research was to obtain probiotic bacteria isolated from the digestive tract of catfish Clarias batracus, to evaluate its effect on growth performances and survival rate of carp. After purified, the bacteria was identified through biochemical tests and selection was carried out through proteolytic, amylolytic, cellulolytic, tests as well as pathogenicity test. Probiotic candidate was administered orally to fish at different concentrations. The fish were fed for 30 days respectively as much as 3% of body weight per day with feeding frequency of two times a day. The results showed that addition of probiotics into feed significantly increased growth performance but not survival rate.Keywords: Probiotic, Clarias batracus, growth performance, aquaculture. ABSTRAKTujuan dari penelitian ini adalah untuk mendapatkan bakteri probiotik yang diisolasi dari saluran pencernaan ikan lele Clarias batracus, dan mengevaluasi pengaruhnya terhadap kinerja pertumbuhan dan kelangsungan hidup benih ikan mas. Bakteri probiotik diidentifikasi melalui uji biokimia dan seleksi dilakukan melalui proteolitik, amilolitik, tes selulolitik dan patogenisitas. Kandidat probiotik diberikan pada ikan secara oral dengan konsentrasi berbeda Pemberian pakan berprobiotik berlangsung selama 30 hari sebanyak 3% dari berat badan per hari dengan frekuensi pemberian dua kali sehari. Hasil penelitian menunjukkan bahwa penambahan probiotik ke dalam pakan secara signifikan meningkatkan kinerja pertumbuhan namun tidak memengaruhi kelangsungan hidup benih ikan mas.Kata kunci : Probiotik, Clarias batracus, kinerja pertumbuhan, budidaya

Download Full-text

Effect of stunning and freezing on carp (Cyprinus carpio L) survival rate

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/414/1/012025 ◽

2020 ◽

Vol 414 ◽

pp. 012025

Author(s):

R Suwandi ◽

S Nugraha ◽

R Fathihatunnisa ◽

A M Jacoeb ◽

P Suptijah

Keyword(s):

Survival Rate ◽

Cyprinus Carpio ◽

Carp Cyprinus Carpio

Download Full-text

Effect of Microalgae Incorporation on Quality Characteristics and Functional and Antioxidant Capacities of Ready-to-Eat Fish Burgers Made from Common Carp (Cyprinus carpio)

Applied Sciences ◽

10.3390/app9091830 ◽

2019 ◽

Vol 9 (9) ◽

pp. 1830 ◽

Cited By ~ 3

Author(s):

Ali Ben Atitallah ◽

Faiez Hentati ◽

Mouna Dammak ◽

Bilel Hadrich ◽

Imen Fendri ◽

...

Keyword(s):

Cyprinus Carpio ◽

Antioxidant Activities ◽

Isochrysis Galbana ◽

Classification Performance ◽

Quality Characteristics ◽

B Values ◽

Common Carp Cyprinus Carpio ◽

Carp Cyprinus Carpio ◽

Sensory Parameters ◽

The Impact

Microalgae have been used as natural ingredients to produce functional and nutritional food products. The impact of the addition of Chlorella minutissima, Isochrysis galbana, and Picochlorum sp. at concentrations of 0.5, 1, and 1.5% w/v on the texture and sensory attributes of canned burgers were investigated. The results show that carp formulations containing 1% microalgae show significantly better classification performance for many textural and sensory parameters compared to the rest of the formulations. Also, these treatments had higher swelling ability as well as water and oil holding capacities, thanks to the important dietary fiber and polysaccharide contents found in microalgae. Moreover, microalgae-supplemented burgers were characterized as having low a* and b* values, which made the color appear to be pale orange. Additionally, thanks to its richness in pigments and polysaccharides, microalgae considerably ameliorated the antioxidant activities of the new prepared fish burgers. Thus, microalgae could be used as natural and nutritious ingredient to develop new fish-based products.

Download Full-text