Effect of Mating Disruption in Leather Beetle, Dermestes maculatus on Biological Activities and Nutritional Quality of Infested Smoked Catfish, Clarias gariepinus

2020 ◽  
Vol 36 (1) ◽  
pp. 129-138
Author(s):  
U. G Nduka
Keyword(s):  
Nutritional Quality ◽  
Mating Disruption ◽  
Biological Activities ◽  
Clarias Gariepinus ◽  
Ash Content ◽  
Nutrient Quality ◽  
Dermestes Maculatus ◽  
Pest Infestation ◽  
Human Use

Mating between male and female leather beetle, Dermestes maculatus infesting smoked catfish, Clarias gariepinus was disrupted in this study. The effects of disruption on pest biological activities and nutritional quality of fish after pest infestation were determined using standard methods. Mating disruption technique of 2:1 (♂: ♀); where the males were removed after 24 h of mating had the highest number of survived adults. Number of developed larvae (156.80 and 167.50) was significantly higher on treatments 1:2 and 2:1 (♂: ♀) in which males were removed after 48 h and 24 h, respectively. Frass weight generated by the beetle was higher in the mating disruption treatment 2:1 (♂: ♀) in which the male insects were removed at 24 h. Mating disruption technique 1:1 (♂ : ♀) in which male was removed after 144 h of mating, had higher ash content (5.307%) whereas, the least ash content (3.622%) was recorded in mating disruption treatment 1:1 (♂ : ♀) and the male was removed after 120 h. Moisture content (29.05%) was significantly higher on mating disruption technique 1:1 (♂: ♀) where the male was removed after 144 h. Mating disruption resulted into different number of offspring of D. maculatus and different degree of loss of minerals. These give unequivocal signal that mating disruption can affect biological activities and nutrient quality. Therefore, the use of physical mating disruption technique can be applied to D. maculatus control to reduce their (adults and larvae) biological impact on smoked fish and ensure quality and sufficient fish for human use.

scholarly journals Quality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage

2021 ◽  
pp. 76-87
Author(s):  
H. E. Abdel-Mobdy ◽  
H. A. Abdel - Aal ◽  
S. L. Souzan ◽  
A. G. Nassar
Keyword(s):  
Nutritional Quality ◽  
Room Temperature ◽  
Quality Evaluation ◽  
Clarias Gariepinus ◽  
Lemon Juice ◽  
Ash Content ◽  
Tomato Juice ◽  
African Catfish ◽  
Lipid Contents

Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The  moisture  content  of  the  pickle  products  ranged  from    67.32  to 67.58%  (Treatment 1 = with  vinegar),  66.60  to  67.03%  (Treatment 2= with  tomato  juice  ),  and  67.18  to  67.55  % (Treatment 3= with lemon juice) up to 90 day storage at ambient temperature. The protein and lipid contents  of  pickle  with  vinegar,  tomato  juice  and  lemon  juice    were  ranged  from  (16.91-16.38  and  13.46-13.78),  (18.01-17.68  and  13.46-13.85)  and  (16.72-16.43  and 13.62-13.97%), respectively; ash content in all sample pickling was ranged from (0.98 to 1.30%). The quality of catfish pickles stored at room temperature was found to be acceptable for consumption after 90 days.

scholarly journals Comparative studies on nutritional composition of captive and wild southern hake Merluccius australis broodstocks

2021 ◽  
Vol 55 (3) ◽  
pp. 177
Author(s):  
Edison Serrano ◽  
Robert Simpfendorfer ◽  
Jaime Paillaman ◽  
Juan Carlos Sánchez
Keyword(s):  
Amino Acids ◽  
Body Composition ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Nutritional Composition ◽  
Ash Content ◽  
Whole Body ◽  
Taurine Concentration ◽  
In Captivity

The proximal composition, amino acids and fatty acid profile were determined in whole body of wild and captive southern hake (Merluccius australis) in order to evaluate the differences in nutrients content due to the nutritional quality of the feed consumed during broodstock conditioning of this species. Body composition of southern hake did not show significant differences in dry matter, protein or ash content between both studied groups. Conversely, lipid content was significantly higher in the whole body of captive fish compared to the wild fish. In addition, the concentration of linoleic, docosahexaenoic and eicosapentaenoic acids, showed significantly higher level in captive hake than the wild hake. Amino acids concentrations did not vary between fish, except threonine and taurine. Threonine concentration was higher in wild hake whereas taurine concentration was higher in captive hake. The results of this comparative study provide a better understanding of the effects of supplemented feed currently used to acclimate and maintain in captivity southern hake broodstock.

scholarly journals Comparative studies on nutritional quality of commercial wheat flour in Bangladesh

2015 ◽  
Vol 50 (3) ◽  
pp. 181-188 ◽  
Author(s):  
A Saeid ◽  
S Hoque ◽  
U Kumar ◽  
M Das ◽  
N Muhammad ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Calcium Content ◽  
Ash Content ◽  
Absorption Index ◽  
Moisture Contents ◽  
Baked Products ◽  
Social Importance ◽  
Cereal Industry

Cereal industry and its derived products have a large economic and social importance worldwide. Baking industries are extensively using wheat flour to produce various baked products. Therefore, in this investigation it is intended to study and determine proximate, physicochemical, functional properties of six brand of wheat flour in Bangladesh. The entire brand had moisture contents: 9.90-12.48%, protein: 8.67-12.47%, fat: 0.893-1.387% and ash content: 0.387-0.707%. The ACI brand had the highest amount of protein of 12.47% whereas Romoni brand had highest fat of 1.387%, fiber: 0.26%, gluten content: 15.34% and water absorption index of 1.9 g/g as compared to other brands. In addition, sodium and calcium content were higher in ACI brand whereas potassium content was higher in Romoni brand. Results showed that wheat flour from all brand could be used to make various type of baked products.Bangladesh J. Sci. Ind. Res. 50(3), 181-188, 2015

scholarly journals Effects of salt stress levels on nutritional quality and microorganisms of alfalfa-influenced soil

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e11729
Author(s):  
Qiang Lu ◽  
GenTu Ge ◽  
DuoWen Sa ◽  
ZhiJun Wang ◽  
MeiLing Hou ◽  
...  
Keyword(s):  
Salt Stress ◽  
Community Structure ◽  
Microbial Community ◽  
Microbial Communities ◽  
Microbial Community Structure ◽  
Nutritional Quality ◽  
Fatty Acid Content ◽  
Sustainable Use ◽  
Nutrient Quality

Background Globally, there is a large amount of salinized land. These soils have varying degrees of salt stress, causing ionic toxicity and osmotic stress on plants. However, it is not clear how different degrees of salt stress affect plant nutrients and microbial communities. Thus, a comprehensive understanding of plant major nutrients and microbial communities response to salt stress is desirable. Results We analyzed the main nutrients of the salt-tolerant ZhongMu No. 3 alfalfa variety planted in a salt stress environment. In mild and moderate group, the protein content and fatty acid content of alfalfa were the highest, indicating the best nutritional value. The severe group of salt stress affected the growth and development of alfalfa, as manifested by a decrease in the nutritional quality of alfalfa. Pseudomonas and Sphingobacterium that from alfalfa stem and leaf endophytes also increased with an increase in salt stress. In contrast, Sphingomonas, Methylobacterium, and Rhizobium decrease with increasing salt stress. Methylobacterium and Rhizobium have extremely significant differences in response to salt stress, and Exiquobacterium also shows significant differences. Conclusions Soil salinity would be an important factor beyond which alfalfa nutrient quality and microbial community structure change. This study identified key levels of salt stress that may affect the nutrient quality and microbial community structure. These findings enhance our understanding of the effects of salt stress on the nutritional quality of alfalfa and provide a reference for the sustainable use of salinized soil in the future.

scholarly journals Comparative effects of Lime and Garlic extracts on the Bacterial Load and Nutritional Quality of processed Shrimps (Penaeus notialis) from Sombreiro River, River State

2021 ◽  
pp. 33-44
Author(s):  
K. C. Nwaogwugwu ◽  
B. J. O. Efiuvwevwere ◽  
O. K. Agwa ◽  
N. U. Nwogwugwu
Keyword(s):  
Protein Content ◽  
Nutritional Quality ◽  
Bacterial Load ◽  
Storage Period ◽  
Ash Content ◽  
Garlic Extract ◽  
Lime Juice ◽  
Significant Difference ◽  
And Control

Shrimps are highly valued worldwide. They deteriorate rapidly after harvest except preserved. This study was undertaken to determine the bacterial load and nutritional quality of shrimps subjected to 20% lime juice, 50% garlic extract and distilled water followed by smoking and storage at ambient (room) temperature for 28 days. Fresh shrimp samples from Sombreiro River in Degema Local Government Area of Rivers State were used for this study. The Shrimps were analyzed for total viable counts (TVCs), Coliform, Staphylococcal, Vibrio, Salmonella, and Shigella counts. The control samples had highest protein content of 21.2±0.018 immediately after treatment while after smoking, samples treated with lime and garlic had higher protein content; highest in samples treated with lime juice with protein content of 63.27±1.20, garlic-treated samples and control sample had protein content of 60.5±2.49 and 51.27±10.76 respectively at end of storage. Garlic-treated samples had highest ash content of 15.46±0.11, lime-treated samples and control had ash content of 13.29±0.11 and 11.75±0.11 at the end of storage period. There were slight increases in nutrient level with storage. Samples treated with lime juice had lowest bacterial count throughout the four weeks of storage. At day 0, samples treated with lime, garlic- treated samples and control had total viable count of 1.7×103, 2.11×103 and 4.5×104 respectively, at the end of storage period. Lime-treated samples, garlic-treated samples and control had coliform count of 2.3×102, 5.89×102 and 5.27×104 respectively at the end of storage period. Total Staphylococcal count for lime-treated samples, garlic-treated samples and control at the end storage period were 4.9×102, 4.8×102 and3.5×103 respectively. Samples treated with lime and garlic had no Vibrio, Salmonella and Shigella after smoking till end of storage. In this study 20% lime juice proved more effective against bacteria though with no significant difference (p>0.05) and increased the nutritional value of smoked shrimps more than 50% garlic extract.

scholarly journals Influence of Wavelength of Light on Growth, Yield and Nutritional Quality of Greenhouse Vegetables

2019 ◽  
Vol 73 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Margit Olle ◽  
Ina Alsiņa
Keyword(s):  
Nutritional Quality ◽  
Developmental Stages ◽  
Red Light ◽  
Growth Yield ◽  
Pigment Concentration ◽  
Light Spectrum ◽  
Nutrient Quality ◽  
Plant Yield ◽  
Uva Light

Abstract All previous reviews of research on light-emitting diodes (LEDs) have been focused on how different light spectra generally influence plant yield and quality. There are no or almost no reviews on the effect of spectra on sugars or pigment concentration, or yield and growth etc. The role of visible light in food production, as in agriculture and horticulture, is obvious, as light drives photosynthesis, which is crucial for plant growth and development. Solid state lighting using LEDs represents a fundamentally different technology from gaseous discharge-type lamps currently in use. LEDs are important lamp types because the concentration of the light spectrum they emit can be changed to provide plants at various developmental stages with the light spectrum needed. A great deal of studies have been done on the effect of wavelengths of light on growth, yield and nutritional quality of greenhouse vegetables. However, little is known about the mechanisms by which the spectra affect sugar and pigment concentration, and yield, and growth. This article provides a list of how spectra influence the yield, growth, and nutritional quality of greenhouse-grown vegetables. Based on the given information we can conclude that blue, green, and red light are the main light colours that influence positively plant yield, growth and nutrient quality. Sometimes in specific situations, some other light colours are also beneficial, like far red light, orange light and UVA light. Future work on light colour manipulation has potential for producing lamps and greenhouse covers that better support plant yield, growth, and nutrition.

scholarly journals Mass and nutritional quality of upper and lower strata of tropical forages

2016 ◽  
Vol 37 (4Supl1) ◽  
pp. 2725
Author(s):  
Mailson Poczynek ◽  
Mikael Neumann ◽  
Egon Henrique Horst ◽  
Bruno José Venancio ◽  
Danúbia Nogueira Figueira ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Block Design ◽  
Growth Dynamics ◽  
Ash Content ◽  
Perennial Grasses ◽  
Chemical Characteristics ◽  
High Productivity ◽  
Randomized Block Design ◽  
Dry Biomass

The goal of this work was to evaluate the growth dynamics and chemical characteristics of the upper and lower strata of summer perennial grasses under a four cuts system. The experiment was conducted in a randomized block design, composed of 28 treatments in a factorial arrangement of 7x4, with four repetitions. The cultivars evaluated were Star Grass, Coast-cross, Tifton 68, Tifton 85, Jiggs, Roxinha and Quicuio. Each cultivar was cut when it reached 95% light interception. The cultivars Jiggs and Tifton 68 had the highest (P < 0.05) accumulation of dry biomass ha-1 during the four cuts, with productions of 21,348 and 21,016 kg ha-1, respectively. The ash content varied (P < 0.05) among species and times of cutting for both strata. Cellulose contents were significantly different in the upper stratum, with the highest concentrations found in cvs. Quicuio and Tifton 68 (39.12% and 38.07%, respectively). We found the highest levels of lignin (P < 0.05), for both strata, in cv. Quicuio. Cultivars Jiggs and Tifton 68 were the most appropriate for a management system of four cuts, displaying good chemical composition and high productivity.

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