ABSTRACT Lingam, S.S.; Sawant, P.B.; Chadha, N.K.; Pani Prasad, K.; Muralidhar, A.P.; Syamala, K.... more ABSTRACT Lingam, S.S.; Sawant, P.B.; Chadha, N.K.; Pani Prasad, K.; Muralidhar, A.P.; Syamala, K., and Martin Xavier, K.A., 2019. Effect of duration of stunting on physiological recovery of stunted Milkfish under field conditions: A relevant farmers' advisory. In: Jithendran, K.P.; Saraswathy, R.; Balasubramanian, C.P.; Kumaraguru Vasagam, K.P.; Jayasankar, V.; Raghavan, R.; Alavandi, S.V., and Vijayan, K.K. (eds.), BRAQCON 2019: World Brackishwater Aquaculture Conference. Journal of Coastal Research, Special Issue No. 86, pp. 32–42. Coconut Creek (Florida), ISSN 0749-0208. A study was performed to explore the effect of duration of stunting on the physiological recovery of milkfish. Wild collected milkfish fry (weight of 1.25±0.03 g and length of 5.53±0.03 cm) were stocked in earthen ponds of 0.02 ha, in triplicate, for different durations of stunting, viz., 4 months (Treatment-1; T4), 8 months (Treatment-2; T8) and 12 months (Treatment-3; T12) and normal seed (Control; C). Post-stunting commenced immediately after completion of respective stunting duration. In post-stunting, fish stocking density was adjusted to 5000 fish/ha and was fed at the optimum level (3-5%). The study found that stunting and duration of stunting had significantly affected the physiological response and recovery of fish. Significant reduction in serum biochemical components were observed in T8 and T12 groups (protein- 2.23±0.05 & 1.55±0.32 g/dl; albumin- 1.32±0.018 & 0.89±0.055 g/dl; globulin-0.91±0.024 & 0.66±0.015 g/dl). At the end of the stunting phase, significant reduction in respiratory burst, myeloperoxidase and lysozyme activities and significant increase of super oxide dismutase (SOD), catalase (CAT), serum glucose and cortisol were recorded in all groups of stunted fish. However, significant improvement in immunological status of the stunted groups in terms of elevated serum protein (4.33±0.17 g/dl), globulin (2.10±0.019 g/dl), respiratory burst activity (1.319±0.050), myeloperoxidase (0.926±0.059) and lysozyme activity (64.26±2.34 U/ml), were recorded in T8 group during post-stunting phase. In contrast, an imbalance in reinstating catalase activity, serum glucose and cortisol levels were evident in fish stunted for a prolonged phase (T12 group), indicating that stunting of milkfish for 8 months can significantly reinstate the physiological recovery in stunted fish which in turn, will prove to be helpful for keeping the fish physiologically healthy during its captive rearing.
Heat transfer characteristics of Tuna ( Katsuwonus pelamis ) in indigenous polyester coated easy ... more Heat transfer characteristics of Tuna ( Katsuwonus pelamis ) in indigenous polyester coated easy open-end tin free steel cans processed in rotary retort were studied at different rotational speeds. Precooked tuna meat was processed in groundnut oil medium to an F0 value of 10 minutes and the effects of rotation were compared with a Stationary retort. Heat penetration data were recorded using Ellab TM 9608 Temperature recorder cum process value integrator. The study reveals that rotation decreases the heating rate index to 25%. Cook value reduced to 11.51-17.46% during rotation. Total process time also reduced when subjected to rotation, but the magnitude of reduction in processing time decreased with increase in speed of rotation. Textural parameters like hardness, cohesiveness, springiness and chewiness are also increased during rotation due to less process time and faster heat penetration.
The effect of different filling media on heat penetration characteristics of Tuna ( Katsuwonus pe... more The effect of different filling media on heat penetration characteristics of Tuna ( Katsuwonus pelamis ) in indigenous polymer coated easy open-end tin free steel cans was studied. 110 g of Tuna meat was packed into 6 oz TFS Cans (302 x 109) and filled with 60 g of different media like brine (2%), oil (double refined ground nut oil), curry and tomato sauce. All these cans were processed at 121.10C to a F0 value of 10. Heat penetration data were recorded using Ellab TM 9608 Temperature recorder cum process value integrator. The process time to achieve F0 10 was 25 minutes in brine, 40 minutes in curry, 41 minutes in sauce, and 43 minutes in oil. The results indicated that heat penetration is faster in brine followed by curry, sauce, and oil. Filling medium was also found to influence the texture properties of the meat.
A feeding trial was conducted to evaluate the effect of inclusion of Sesbania leaf meal in the di... more A feeding trial was conducted to evaluate the effect of inclusion of Sesbania leaf meal in the diet of Cyprinus carpio as a replacer of de‐oiled rice bran (DORB). Bacillus subtilis was used to ferment the Sesbania leaf meal (SLM) to produce FSLM (fermented sesbania leaf meal). Fishes were fed with five isonitrogenous (30% CP) and isocaloric diets for 60 days and treatments were viz., C (30% DORB, 0% SLM), R15 (15% DORB, 15% SLM), R30 (0% DORB, 30% SLM), F15 (15% DORB, 15%FSLM) and F30 (0% DORB, 30% FSLM) by replacing DORB with SLM. A similar growth performance with control was observed in 15% FSLM group while there was a growth reduction in all the raw leaf meal fed groups. Similarly, the expression of insulin‐like growth factor‐1 (IGF‐1) was significantly (p < .05) higher in control and 15% FSLM fed groups. Growth and metabolic enzymes such as protease, amylase, ALT and AST activities were significantly higher in the fermented leaf meal fed groups compared to their non‐fermented counterparts. Antioxidant enzymes, serum transaminase enzymes (SGOT, SGPT) and total bilirubin (TBR) were found to be increased by enhanced level of RSLM, however, reduced by inclusion of FSLM. However, 30% inclusion level of FSLM even after fermentation showed detrimental effect on growth and metabolic response at cellular and molecular level. Thus, the results concluded that fermented Sesbania leaf meal (FSLM) using B. subtilis could replace 50% DORB (15% FSLM group) in the diet of C. carpio without affecting the growth and other physiological responses.
Acetes shrimp is an unexploited tiny shrimp mainly landed as bycatch which is a good source for t... more Acetes shrimp is an unexploited tiny shrimp mainly landed as bycatch which is a good source for the recovery of protein and chitin. In the present study, the residual shell obtained after the hydrolysis of Acetes was used for the extraction of chitin by combining enzymatic and chemical treatments. Enzymatic hydrolysis with Alcalase was performed at different rates. Results showed that the protein removal efficiency increases with the increase in DH and the maximum deproteinzation was achieved at 30 % DH (93.68 %). The FTIR spectra showed two sharp bands for chemically prepared chitin and 30 % DH chitin at 1627-1629 and 1664-1665 cm-1 indicating that its alpha amorphous structure. The degree of N-acetylation was found to be higher in enzymatically prepared chitin in all different hydrolytic treatment rather than chemically prepared. The surface morphologies of chitin revealed the porous and nanofibrous structures for 30 % DH chitin and chemically prepared chitin.
ABSTRACT Lingam, S.S.; Sawant, P.B.; Chadha, N.K.; Pani Prasad, K.; Muralidhar, A.P.; Syamala, K.... more ABSTRACT Lingam, S.S.; Sawant, P.B.; Chadha, N.K.; Pani Prasad, K.; Muralidhar, A.P.; Syamala, K., and Martin Xavier, K.A., 2019. Effect of duration of stunting on physiological recovery of stunted Milkfish under field conditions: A relevant farmers' advisory. In: Jithendran, K.P.; Saraswathy, R.; Balasubramanian, C.P.; Kumaraguru Vasagam, K.P.; Jayasankar, V.; Raghavan, R.; Alavandi, S.V., and Vijayan, K.K. (eds.), BRAQCON 2019: World Brackishwater Aquaculture Conference. Journal of Coastal Research, Special Issue No. 86, pp. 32–42. Coconut Creek (Florida), ISSN 0749-0208. A study was performed to explore the effect of duration of stunting on the physiological recovery of milkfish. Wild collected milkfish fry (weight of 1.25±0.03 g and length of 5.53±0.03 cm) were stocked in earthen ponds of 0.02 ha, in triplicate, for different durations of stunting, viz., 4 months (Treatment-1; T4), 8 months (Treatment-2; T8) and 12 months (Treatment-3; T12) and normal seed (Control; C). Post-stunting commenced immediately after completion of respective stunting duration. In post-stunting, fish stocking density was adjusted to 5000 fish/ha and was fed at the optimum level (3-5%). The study found that stunting and duration of stunting had significantly affected the physiological response and recovery of fish. Significant reduction in serum biochemical components were observed in T8 and T12 groups (protein- 2.23±0.05 & 1.55±0.32 g/dl; albumin- 1.32±0.018 & 0.89±0.055 g/dl; globulin-0.91±0.024 & 0.66±0.015 g/dl). At the end of the stunting phase, significant reduction in respiratory burst, myeloperoxidase and lysozyme activities and significant increase of super oxide dismutase (SOD), catalase (CAT), serum glucose and cortisol were recorded in all groups of stunted fish. However, significant improvement in immunological status of the stunted groups in terms of elevated serum protein (4.33±0.17 g/dl), globulin (2.10±0.019 g/dl), respiratory burst activity (1.319±0.050), myeloperoxidase (0.926±0.059) and lysozyme activity (64.26±2.34 U/ml), were recorded in T8 group during post-stunting phase. In contrast, an imbalance in reinstating catalase activity, serum glucose and cortisol levels were evident in fish stunted for a prolonged phase (T12 group), indicating that stunting of milkfish for 8 months can significantly reinstate the physiological recovery in stunted fish which in turn, will prove to be helpful for keeping the fish physiologically healthy during its captive rearing.
Heat transfer characteristics of Tuna ( Katsuwonus pelamis ) in indigenous polyester coated easy ... more Heat transfer characteristics of Tuna ( Katsuwonus pelamis ) in indigenous polyester coated easy open-end tin free steel cans processed in rotary retort were studied at different rotational speeds. Precooked tuna meat was processed in groundnut oil medium to an F0 value of 10 minutes and the effects of rotation were compared with a Stationary retort. Heat penetration data were recorded using Ellab TM 9608 Temperature recorder cum process value integrator. The study reveals that rotation decreases the heating rate index to 25%. Cook value reduced to 11.51-17.46% during rotation. Total process time also reduced when subjected to rotation, but the magnitude of reduction in processing time decreased with increase in speed of rotation. Textural parameters like hardness, cohesiveness, springiness and chewiness are also increased during rotation due to less process time and faster heat penetration.
The effect of different filling media on heat penetration characteristics of Tuna ( Katsuwonus pe... more The effect of different filling media on heat penetration characteristics of Tuna ( Katsuwonus pelamis ) in indigenous polymer coated easy open-end tin free steel cans was studied. 110 g of Tuna meat was packed into 6 oz TFS Cans (302 x 109) and filled with 60 g of different media like brine (2%), oil (double refined ground nut oil), curry and tomato sauce. All these cans were processed at 121.10C to a F0 value of 10. Heat penetration data were recorded using Ellab TM 9608 Temperature recorder cum process value integrator. The process time to achieve F0 10 was 25 minutes in brine, 40 minutes in curry, 41 minutes in sauce, and 43 minutes in oil. The results indicated that heat penetration is faster in brine followed by curry, sauce, and oil. Filling medium was also found to influence the texture properties of the meat.
A feeding trial was conducted to evaluate the effect of inclusion of Sesbania leaf meal in the di... more A feeding trial was conducted to evaluate the effect of inclusion of Sesbania leaf meal in the diet of Cyprinus carpio as a replacer of de‐oiled rice bran (DORB). Bacillus subtilis was used to ferment the Sesbania leaf meal (SLM) to produce FSLM (fermented sesbania leaf meal). Fishes were fed with five isonitrogenous (30% CP) and isocaloric diets for 60 days and treatments were viz., C (30% DORB, 0% SLM), R15 (15% DORB, 15% SLM), R30 (0% DORB, 30% SLM), F15 (15% DORB, 15%FSLM) and F30 (0% DORB, 30% FSLM) by replacing DORB with SLM. A similar growth performance with control was observed in 15% FSLM group while there was a growth reduction in all the raw leaf meal fed groups. Similarly, the expression of insulin‐like growth factor‐1 (IGF‐1) was significantly (p < .05) higher in control and 15% FSLM fed groups. Growth and metabolic enzymes such as protease, amylase, ALT and AST activities were significantly higher in the fermented leaf meal fed groups compared to their non‐fermented counterparts. Antioxidant enzymes, serum transaminase enzymes (SGOT, SGPT) and total bilirubin (TBR) were found to be increased by enhanced level of RSLM, however, reduced by inclusion of FSLM. However, 30% inclusion level of FSLM even after fermentation showed detrimental effect on growth and metabolic response at cellular and molecular level. Thus, the results concluded that fermented Sesbania leaf meal (FSLM) using B. subtilis could replace 50% DORB (15% FSLM group) in the diet of C. carpio without affecting the growth and other physiological responses.
Acetes shrimp is an unexploited tiny shrimp mainly landed as bycatch which is a good source for t... more Acetes shrimp is an unexploited tiny shrimp mainly landed as bycatch which is a good source for the recovery of protein and chitin. In the present study, the residual shell obtained after the hydrolysis of Acetes was used for the extraction of chitin by combining enzymatic and chemical treatments. Enzymatic hydrolysis with Alcalase was performed at different rates. Results showed that the protein removal efficiency increases with the increase in DH and the maximum deproteinzation was achieved at 30 % DH (93.68 %). The FTIR spectra showed two sharp bands for chemically prepared chitin and 30 % DH chitin at 1627-1629 and 1664-1665 cm-1 indicating that its alpha amorphous structure. The degree of N-acetylation was found to be higher in enzymatically prepared chitin in all different hydrolytic treatment rather than chemically prepared. The surface morphologies of chitin revealed the porous and nanofibrous structures for 30 % DH chitin and chemically prepared chitin.
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