Pub Date : 2023-06-14DOI: 10.9734/ajfar/2023/v23i2595
I. Sugitha, N. Wartini, M. L. R. Y. Sitompul
Aims: This study aims to determine the effect of ethanol concentration and extraction temperature on the characteristics of star fruit extract, that content of bio active, compounds (polyphenol, flavonoid, alkaloids, saponin, and tannin of star fruit) can inhibit bacterial activity as a preservative for tuna. Study Design: This research was carried out in 2 stages, namely: (1) determine the ethanol concentration and temperature to produce the best extract and (2) determine the antibacterial power of the extract against Vibrio cholera - BSFIL Randomized block design (RBD) with two factors, namely 1 (ethanol concentration 96% and 70%) and 2 (temperature extraction 30ºC, 40ºC and 50ºC. and analysis of variance with Tukey’s honestly significant difference was used to analyze the data. Place and Duration of Study: This research was conducted at Food Technology laboratory, Faculty of Agriculture Technology, Udayana University on November – April 2022. Results: The best quality (P=0.05) of star fruit extract by 96% ethanol at 30ºC, such as: yield (77%), total flavonoid (7.10%), total tannin (0.914 mg QE /g), total acids (34.24%). and with a concentration of 80% the extract was able to inhibit the growth of Vibrio cholera (VC-BSFIL) with very strong criteria (inhibition zone diameter: 20.78 mm).
目的:研究乙醇浓度和提取温度对杨桃提取物特性的影响，研究杨桃提取物中生物活性成分(多酚、类黄酮、生物碱、皂苷、单宁)的含量对细菌活性的抑制作用。研究设计:本研究分2个阶段进行，即:(1)确定最佳提取液的乙醇浓度和温度;(2)确定提取液对霍乱弧菌- BSFIL的抑菌能力，采用随机区组设计(RBD)，采用2个因素，即1(乙醇浓度96%和70%)和2(提取温度30ºC、40ºC和50ºC。采用Tukey 's诚实显著性差异方差分析。研究地点和时间:本研究于2022年11月至4月在乌达亚那大学农业技术学院食品技术实验室进行。结果:30℃条件下96%乙醇提取的杨桃提取率为77%，总黄酮为7.10%，总单宁为0.914 mg QE /g，总酸为34.24%，提取率最高(P=0.05)。当浓度为80%时，对霍乱弧菌(VC-BSFIL)的生长有很强的抑制作用(抑制区直径为20.78 mm)。
{"title":"Antibacterial Activity of Star Fruit Extract against Vibrio cholera Isolated from Tuna Fish","authors":"I. Sugitha, N. Wartini, M. L. R. Y. Sitompul","doi":"10.9734/ajfar/2023/v23i2595","DOIUrl":"https://doi.org/10.9734/ajfar/2023/v23i2595","url":null,"abstract":"Aims: This study aims to determine the effect of ethanol concentration and extraction temperature on the characteristics of star fruit extract, that content of bio active, compounds (polyphenol, flavonoid, alkaloids, saponin, and tannin of star fruit) can inhibit bacterial activity as a preservative for tuna. \u0000Study Design: This research was carried out in 2 stages, namely: (1) determine the ethanol concentration and temperature to produce the best extract and (2) determine the antibacterial power of the extract against Vibrio cholera - BSFIL Randomized block design (RBD) with two factors, namely 1 (ethanol concentration 96% and 70%) and 2 (temperature extraction 30ºC, 40ºC and 50ºC. and analysis of variance with Tukey’s honestly significant difference was used to analyze the data. \u0000Place and Duration of Study: This research was conducted at Food Technology laboratory, Faculty of Agriculture Technology, Udayana University on November – April 2022. \u0000Results: The best quality (P=0.05) of star fruit extract by 96% ethanol at 30ºC, such as: yield (77%), total flavonoid (7.10%), total tannin (0.914 mg QE /g), total acids (34.24%). and with a concentration of 80% the extract was able to inhibit the growth of Vibrio cholera (VC-BSFIL) with very strong criteria (inhibition zone diameter: 20.78 mm).","PeriodicalId":168203,"journal":{"name":"Asian Journal of Fisheries and Aquatic Research","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131320439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-12DOI: 10.9734/ajfar/2023/v23i1594
Resvia Annisa Ayuda Fivarani, R. Pratama, A. Nurhayati, E. Liviawaty
This research aims to identify the composition of non-volatile flavor compounds contained in the steamed gourami (Osphronemus gouramy). The research was carried out experimentally with the treatment of steamed gourami samples (at 100℃ for ± 30 minutes). This research was conducted at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor; IPB Integrated Laboratory. A simple product description test was carried out on samples which included the appearance of the meat, aroma, texture, and taste. Identification of non-volatile flavor compounds using tools High Performance Liquid Chromatography (HPLC). The results showed that steamed gourami has 15 identified non-volatile flavor compounds of 15 amino acid compounds. Two umami-flavored amino acids are 4.09% glutamic acid and 2.67% aspartic acid. The four sweet tasting amino acids are 1.53% alanine, 1.19% threonine, 1.13% glycine and 1.01% serine. The nine bitter amino acids are lysine 2.54%, leucine 2.11%, arginine 1.64%, valine 1.30%, isoleucine 1.29%, phenylalanine 1.14%, tyrosine 0.91%, methionine 0, 79% and histidine 0.66%. Steamed gourami has an intact appearance and is pale white in color. The aroma of steamed gourami is fresh and tasty according to the specific gourami. The texture of the meat is dense, soft and very compact. The taste of steamed gourami is savory according to the specific type.
{"title":"Composition of Flavour Non Volatile Compound Steamed Gourami (Osphronemus gouramy)","authors":"Resvia Annisa Ayuda Fivarani, R. Pratama, A. Nurhayati, E. Liviawaty","doi":"10.9734/ajfar/2023/v23i1594","DOIUrl":"https://doi.org/10.9734/ajfar/2023/v23i1594","url":null,"abstract":"This research aims to identify the composition of non-volatile flavor compounds contained in the steamed gourami (Osphronemus gouramy). The research was carried out experimentally with the treatment of steamed gourami samples (at 100℃ for ± 30 minutes). This research was conducted at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor; IPB Integrated Laboratory. A simple product description test was carried out on samples which included the appearance of the meat, aroma, texture, and taste. Identification of non-volatile flavor compounds using tools High Performance Liquid Chromatography (HPLC). The results showed that steamed gourami has 15 identified non-volatile flavor compounds of 15 amino acid compounds. Two umami-flavored amino acids are 4.09% glutamic acid and 2.67% aspartic acid. The four sweet tasting amino acids are 1.53% alanine, 1.19% threonine, 1.13% glycine and 1.01% serine. The nine bitter amino acids are lysine 2.54%, leucine 2.11%, arginine 1.64%, valine 1.30%, isoleucine 1.29%, phenylalanine 1.14%, tyrosine 0.91%, methionine 0, 79% and histidine 0.66%. Steamed gourami has an intact appearance and is pale white in color. The aroma of steamed gourami is fresh and tasty according to the specific gourami. The texture of the meat is dense, soft and very compact. The taste of steamed gourami is savory according to the specific type.","PeriodicalId":168203,"journal":{"name":"Asian Journal of Fisheries and Aquatic Research","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128681829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-12DOI: 10.9734/ajfar/2023/v23i1593
Junianto, Ditidewa Aristia Rakan, Ajid Zaenal, Ratu Farra Haifa Imani, Ijlal Akmal Alphareza, L. Pratama, Deswita Khansa
Fish meal is a dry solid product, produced by removing most of the liquid and some or all of the fat contained in the body of the fish. This research aims to analyze the characteristics of catfish flour that is given preliminary treatment, namely steamed and boiled and control (without heating) before the drying process. This research is divided into 2 stages, namely phase I research on making fish meal from Patin Fish (Pangasius hypopthalmus) with 3 treatments, namely control, boiling, and steaming and phase II research, namely the test characteristics on catfish meal such as yield tests, organoleptic tests, absorption, water content, and pH.Based on the results of research on the characteristics of catfish flour obtained from the first treatment, control on fish meat before drying is as follows: flour yield 21.7 ± 0.54%; moisture content 5.9 %; absorbency 1.28 %; pH 5.93; and very pungent aromatic organoleptic character, coarse powder and brownish color. Thecharacteristics of catfish flour obtained from the second treatment, namely boiling on fish meat before drying, are as follows: flour yield 12.33%; moisture content 1.8%;absorbency 1.6%; pH5.8; and fish-scented organoleptic character in general, semi-fine, yellowish in color. Thecharacteristic of catfish flour obtained from the third treatment, namely steaming on fish meat before drying, is as follows: flour yield 13.37%; moisture content 2.2%; absorbency 1.8%; pH 5.5; and organoleptic character of non-pungent aroma, fine powder, and yellowish-whitecolor.
{"title":"Characteristics (Yield, Moisture Content, Water Absorption, Ph, and Organoleptic) of Catfishflour (Pangasius hypophthalmus)","authors":"Junianto, Ditidewa Aristia Rakan, Ajid Zaenal, Ratu Farra Haifa Imani, Ijlal Akmal Alphareza, L. Pratama, Deswita Khansa","doi":"10.9734/ajfar/2023/v23i1593","DOIUrl":"https://doi.org/10.9734/ajfar/2023/v23i1593","url":null,"abstract":"Fish meal is a dry solid product, produced by removing most of the liquid and some or all of the fat contained in the body of the fish. This research aims to analyze the characteristics of catfish flour that is given preliminary treatment, namely steamed and boiled and control (without heating) before the drying process. This research is divided into 2 stages, namely phase I research on making fish meal from Patin Fish (Pangasius hypopthalmus) with 3 treatments, namely control, boiling, and steaming and phase II research, namely the test characteristics on catfish meal such as yield tests, organoleptic tests, absorption, water content, and pH.Based on the results of research on the characteristics of catfish flour obtained from the first treatment, control on fish meat before drying is as follows: flour yield 21.7 ± 0.54%; moisture content 5.9 %; absorbency 1.28 %; pH 5.93; and very pungent aromatic organoleptic character, coarse powder and brownish color. Thecharacteristics of catfish flour obtained from the second treatment, namely boiling on fish meat before drying, are as follows: flour yield 12.33%; moisture content 1.8%;absorbency 1.6%; pH5.8; and fish-scented organoleptic character in general, semi-fine, yellowish in color. Thecharacteristic of catfish flour obtained from the third treatment, namely steaming on fish meat before drying, is as follows: flour yield 13.37%; moisture content 2.2%; absorbency 1.8%; pH 5.5; and organoleptic character of non-pungent aroma, fine powder, and yellowish-whitecolor.","PeriodicalId":168203,"journal":{"name":"Asian Journal of Fisheries and Aquatic Research","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130591002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-08DOI: 10.9734/ajfar/2023/v23i1592
Niko A. Macaraeg, E. V. Vera Cruz, R. M. C. Templonuevo
This study was conducted to assess the influence of different water temperature ranges and sexes on the stress response of Nile tilapia. Sixteen proactive males and sixteen proactive female fish were used in the study. There were eight combinations of factors, and each combination was replicated four times. Changes in eye color pattern (ECP), ventilation rate (VR), and skin color of the fish were monitored after reaching the treatment temperature of the environment. Mortality of fish was also monitored. Results showed that the ECP of fish was significantly (P<0.01) affected by water temperature and sex of fish. Similarly, VR of fish was also significantly (P<0.01) affected by water temperature and sex of fish. Decreased dissolved oxygen (DO) was observed in increasing water temperature which may have also contributed to the stress response of Nile tilapia besides the increasing water temperature. Two out of four fish in T4M died after 6-12 hours of exposure while in T4F three out of four fish died after 2-4 hours. There was a decrease in the final weight of fish in all combinations of factors. On body color, both male and female fish exposed to increasing water temperatures exhibited an intense body color (presence of vertical stripes). From the results of this study, male fish had significantly lower (P<0.01) ECP scores and VR values than female fish when exposed to different ranges of water temperature. Likewise, male fish exposed to high temperatures (39-40°C) survived longer than female fish. Therefore, it can be concluded that male fish are more tolerant to increasing water temperature up to 37°C than female fish since males can easily cope with stress.
{"title":"Influence of Different Temperatures and Sexes on the Survival and Stress Responses of Nile Tilapia (Oreochromis niloticus L.)","authors":"Niko A. Macaraeg, E. V. Vera Cruz, R. M. C. Templonuevo","doi":"10.9734/ajfar/2023/v23i1592","DOIUrl":"https://doi.org/10.9734/ajfar/2023/v23i1592","url":null,"abstract":"This study was conducted to assess the influence of different water temperature ranges and sexes on the stress response of Nile tilapia. Sixteen proactive males and sixteen proactive female fish were used in the study. There were eight combinations of factors, and each combination was replicated four times. Changes in eye color pattern (ECP), ventilation rate (VR), and skin color of the fish were monitored after reaching the treatment temperature of the environment. Mortality of fish was also monitored. Results showed that the ECP of fish was significantly (P<0.01) affected by water temperature and sex of fish. Similarly, VR of fish was also significantly (P<0.01) affected by water temperature and sex of fish. Decreased dissolved oxygen (DO) was observed in increasing water temperature which may have also contributed to the stress response of Nile tilapia besides the increasing water temperature. Two out of four fish in T4M died after 6-12 hours of exposure while in T4F three out of four fish died after 2-4 hours. There was a decrease in the final weight of fish in all combinations of factors. On body color, both male and female fish exposed to increasing water temperatures exhibited an intense body color (presence of vertical stripes). From the results of this study, male fish had significantly lower (P<0.01) ECP scores and VR values than female fish when exposed to different ranges of water temperature. Likewise, male fish exposed to high temperatures (39-40°C) survived longer than female fish. Therefore, it can be concluded that male fish are more tolerant to increasing water temperature up to 37°C than female fish since males can easily cope with stress.","PeriodicalId":168203,"journal":{"name":"Asian Journal of Fisheries and Aquatic Research","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134016310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-07DOI: 10.9734/ajfar/2023/v23i1590
Haqi Astika Marela, I. Fitriliyani, U. Bijaksana
Termite flour is very promising as a raw material for snakehead feed to substitute fish meals. The good raw material and composition will produce quality artificial feed with a high level of water stability, preferred and safe for fish. The purpose of this study was to evaluate the quality of snakehead feed at various levels of substitution of fish meal with termites based on physical tests. The treatments given were the subtitution 0, 9, 6, 12% of fish meal with termite flour. The feed physical test results include water stability, homogeneity level, bouyancy, attractability, and storability. The results showed that the substitution of fish meal with termite flour was able to maintain water stability for more than 24 hours, the level of feed homogeneity was quite uniform in all treatments, the pungent aroma of feed preferred by snakehead was proven by the results of the feed allureness test which showed that the feed was eaten by snakehead in less than 5 seconds. The test results showed that the level of substitution of fish meal with termite flour with different levels resulted in feed with relatively the same quality in all treatments.
{"title":"Physical Characteristics Content Evaluation of Feed Containing Termite as a Potential Alternative for Fish Feed","authors":"Haqi Astika Marela, I. Fitriliyani, U. Bijaksana","doi":"10.9734/ajfar/2023/v23i1590","DOIUrl":"https://doi.org/10.9734/ajfar/2023/v23i1590","url":null,"abstract":"Termite flour is very promising as a raw material for snakehead feed to substitute fish meals. The good raw material and composition will produce quality artificial feed with a high level of water stability, preferred and safe for fish. The purpose of this study was to evaluate the quality of snakehead feed at various levels of substitution of fish meal with termites based on physical tests. The treatments given were the subtitution 0, 9, 6, 12% of fish meal with termite flour. The feed physical test results include water stability, homogeneity level, bouyancy, attractability, and storability. The results showed that the substitution of fish meal with termite flour was able to maintain water stability for more than 24 hours, the level of feed homogeneity was quite uniform in all treatments, the pungent aroma of feed preferred by snakehead was proven by the results of the feed allureness test which showed that the feed was eaten by snakehead in less than 5 seconds. The test results showed that the level of substitution of fish meal with termite flour with different levels resulted in feed with relatively the same quality in all treatments.","PeriodicalId":168203,"journal":{"name":"Asian Journal of Fisheries and Aquatic Research","volume":"574 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123127364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-07DOI: 10.9734/ajfar/2023/v23i1591
Muhammad Aras, Hasmawati
Squids, when spawning, attach their eggs to the preferred substrate to develop well in the selected conditions. Experimental fishing research was conducted by direct observation of squid activities in the spawning area where squid eggs were attached to different substrates. The adult squid would first conduct an inspection and then attach their eggs to the selected substrate. The results showed that squid egg attachment time was conducted in the morning from 06.00 AM to 07.00 AM for 15 minutes at a duration of about 10-30 seconds. The number of egg capsules found in squid houses and various substrates in nature was 1,698 and 1,568 egg capsules. Squid eggs were found at a depth of 1-7 meters, with the most at a depth of 3 meters with 2,718 egg capsules.
{"title":"Attachment Phenomenon of Thick-shelled Squid Eggs on Selected Substrates: A Case in Barru Regency of South Sulawesi, Indonesia","authors":"Muhammad Aras, Hasmawati","doi":"10.9734/ajfar/2023/v23i1591","DOIUrl":"https://doi.org/10.9734/ajfar/2023/v23i1591","url":null,"abstract":"Squids, when spawning, attach their eggs to the preferred substrate to develop well in the selected conditions. Experimental fishing research was conducted by direct observation of squid activities in the spawning area where squid eggs were attached to different substrates. The adult squid would first conduct an inspection and then attach their eggs to the selected substrate. The results showed that squid egg attachment time was conducted in the morning from 06.00 AM to 07.00 AM for 15 minutes at a duration of about 10-30 seconds. The number of egg capsules found in squid houses and various substrates in nature was 1,698 and 1,568 egg capsules. Squid eggs were found at a depth of 1-7 meters, with the most at a depth of 3 meters with 2,718 egg capsules.","PeriodicalId":168203,"journal":{"name":"Asian Journal of Fisheries and Aquatic Research","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123392251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-07DOI: 10.9734/ajfar/2023/v22i6589
Md. Shemul Mian, M. Rashid, S. Kabir, S. Akter, Md. Afsar Ahmed Sumon, M. Rahman, Mohammad Habibur Rahman Molla, Miral Fareed Alhaddad, K. S. Alsohibany, M. Moulay, M. Gabr, M. Haque, A. D. Teklemariam
A bacteriological study of fish is critical to protecting people from potential hazards and serving as an indicator of water contamination. The study was carried out to investigate microorganisms from the Labeo rohita. A total bacterial load was measured in the skin, gills, and intestine. It had a total bacterial load (TBL) of 1.54×109 CFU/g on average. The intestine had the highest average TBL of 2.09×109 CFU/g, while the gill had the lowest average TBL of 1.08×109 CFU/g. Isolated bacteria were grouped based on colony characteristics and then subjected to morphological, physiological, and biochemical analysis for identification up to the genus or species level. Staphylococcus aureus and Vibrio spp. were identified as the two microorganisms. After a thorough examination and PCR analysis, the two bacteria, S. aureus and Vibrio spp., were isolated. S. aureus was detected in skin samples from R3 and R5 fish. S. aureus was isolated from R3, R4, and R5 in the gills. S. aureus was found in intestinal samples R2, R3, R4, and R5. The presence of Vibrio spp. was found in the intestines of all fish samples tested, as well as the skin of R4 and R5, and the gills of R2, R3, R4, and R5. The 16S rRNA gene was amplified in all S. aureus isolates, while the Tox-R gene was amplified in all Vibrio spp isolates. The isolated S. aureus and Vibrio tested positive for the 16s rRNA and Tox-R genes, respectively. An antibiotic sensitivity test revealed that the majority of S. aureus and Vibrio spp were susceptible to azithromycin, ciprofloxacin, and tetracycline but resistant to amoxicillin and streptomycin.
{"title":"Bacterial Assessment and Isolation of Antibiotic Resistant Bacteria from the Indian Major Carp, Labeo rohita","authors":"Md. Shemul Mian, M. Rashid, S. Kabir, S. Akter, Md. Afsar Ahmed Sumon, M. Rahman, Mohammad Habibur Rahman Molla, Miral Fareed Alhaddad, K. S. Alsohibany, M. Moulay, M. Gabr, M. Haque, A. D. Teklemariam","doi":"10.9734/ajfar/2023/v22i6589","DOIUrl":"https://doi.org/10.9734/ajfar/2023/v22i6589","url":null,"abstract":"A bacteriological study of fish is critical to protecting people from potential hazards and serving as an indicator of water contamination. The study was carried out to investigate microorganisms from the Labeo rohita. A total bacterial load was measured in the skin, gills, and intestine. It had a total bacterial load (TBL) of 1.54×109 CFU/g on average. The intestine had the highest average TBL of 2.09×109 CFU/g, while the gill had the lowest average TBL of 1.08×109 CFU/g. Isolated bacteria were grouped based on colony characteristics and then subjected to morphological, physiological, and biochemical analysis for identification up to the genus or species level. Staphylococcus aureus and Vibrio spp. were identified as the two microorganisms. After a thorough examination and PCR analysis, the two bacteria, S. aureus and Vibrio spp., were isolated. S. aureus was detected in skin samples from R3 and R5 fish. S. aureus was isolated from R3, R4, and R5 in the gills. S. aureus was found in intestinal samples R2, R3, R4, and R5. The presence of Vibrio spp. was found in the intestines of all fish samples tested, as well as the skin of R4 and R5, and the gills of R2, R3, R4, and R5. The 16S rRNA gene was amplified in all S. aureus isolates, while the Tox-R gene was amplified in all Vibrio spp isolates. The isolated S. aureus and Vibrio tested positive for the 16s rRNA and Tox-R genes, respectively. An antibiotic sensitivity test revealed that the majority of S. aureus and Vibrio spp were susceptible to azithromycin, ciprofloxacin, and tetracycline but resistant to amoxicillin and streptomycin.","PeriodicalId":168203,"journal":{"name":"Asian Journal of Fisheries and Aquatic Research","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127856954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-05DOI: 10.9734/ajfar/2023/v22i6587
S. Omeji, U. Jackson, K. Surma
The study was carried out to determine the morphometric indices and parasitic incidence of 160 fresh samples of Synodontis nigrita comprising of 80 samples each of female and male sexes. Fish samples were obtained from the catches of local fishermen along Lower River Benue at Wadata fish landing site of Benue State. Length–weight relationship was analyzed using the equation W=aLb. The condition factor of the fish samples was determined using the equation, K=100W/L3. Samples of Synodontis nigrita were later subjected to parasitological examination using standard parasitological method. The mean total length, body weight, condition factor, regression and correlation coefficients were higher for un-infested female samples of Synodontis nigrita than the infested female. Similarly, the mean total length body weight, condition factor, regression and correlation coefficients of un-infested male samples of Synodontis nigrita were higher than the infested males. A total of three hundred and fifty seven (357) parasites were recovered from 76(47.50%) infested samples. Out of the 357 parasites, 251 were recovered from 49(61.3%) infested female samples, 106 parasites were recovered from 27(33.8%) infested male samples. Among the infested parts of the female samples, the intestine accounted for the highest number/percentage (116/46.4%) parasite load, the least 2(0.8%) was recorded for the skin. Between the external parts (gill and skin) of the female fish samples, while the gill recorded the higher number of parasite load 28(12.8%), skin recorded 2(0.8%). Similarly, among the infested parts of the male samples, the intestine accounted for the highest number/percentage (65/61.3%) parasite load, the least 9(8.5%) was recorded for the gill. Between the external parts (gill and skin), the gill recorded 9(8.5%) number/percentage parasite load, no parasite was recovered from the skin. Prevalence (61.25), number of parasites (251) and intensity (5.10) of parasite infection were higher for female samples compared to the male with the prevalence, and intensity of parasite infection of 33.80, 106 and 3.90, respectively. However, the chi square value showed that there was no significant difference (p>0.05) in the prevalence, number of parasites and intensity of parasite infection between the sexes of Synodontis nigrita. Variation in the prevalence and intensity of parasite infection of female and male Synodontis nigrita based on size groups existed. However, it was generally observed that longer and heavier sized fish of both sexes were more infested with higher number of parasites than the smaller sized samples of both sexes.
{"title":"Morphometric Indices and Parasitic Incidence of Synodontis nigrita from Lower River Benue, Makurdi, Nigeria","authors":"S. Omeji, U. Jackson, K. Surma","doi":"10.9734/ajfar/2023/v22i6587","DOIUrl":"https://doi.org/10.9734/ajfar/2023/v22i6587","url":null,"abstract":"The study was carried out to determine the morphometric indices and parasitic incidence of 160 fresh samples of Synodontis nigrita comprising of 80 samples each of female and male sexes. Fish samples were obtained from the catches of local fishermen along Lower River Benue at Wadata fish landing site of Benue State. Length–weight relationship was analyzed using the equation W=aLb. The condition factor of the fish samples was determined using the equation, K=100W/L3. Samples of Synodontis nigrita were later subjected to parasitological examination using standard parasitological method. The mean total length, body weight, condition factor, regression and correlation coefficients were higher for un-infested female samples of Synodontis nigrita than the infested female. Similarly, the mean total length body weight, condition factor, regression and correlation coefficients of un-infested male samples of Synodontis nigrita were higher than the infested males. A total of three hundred and fifty seven (357) parasites were recovered from 76(47.50%) infested samples. Out of the 357 parasites, 251 were recovered from 49(61.3%) infested female samples, 106 parasites were recovered from 27(33.8%) infested male samples. Among the infested parts of the female samples, the intestine accounted for the highest number/percentage (116/46.4%) parasite load, the least 2(0.8%) was recorded for the skin. Between the external parts (gill and skin) of the female fish samples, while the gill recorded the higher number of parasite load 28(12.8%), skin recorded 2(0.8%). Similarly, among the infested parts of the male samples, the intestine accounted for the highest number/percentage (65/61.3%) parasite load, the least 9(8.5%) was recorded for the gill. Between the external parts (gill and skin), the gill recorded 9(8.5%) number/percentage parasite load, no parasite was recovered from the skin. Prevalence (61.25), number of parasites (251) and intensity (5.10) of parasite infection were higher for female samples compared to the male with the prevalence, and intensity of parasite infection of 33.80, 106 and 3.90, respectively. However, the chi square value showed that there was no significant difference (p>0.05) in the prevalence, number of parasites and intensity of parasite infection between the sexes of Synodontis nigrita. Variation in the prevalence and intensity of parasite infection of female and male Synodontis nigrita based on size groups existed. However, it was generally observed that longer and heavier sized fish of both sexes were more infested with higher number of parasites than the smaller sized samples of both sexes.","PeriodicalId":168203,"journal":{"name":"Asian Journal of Fisheries and Aquatic Research","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123678652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-03DOI: 10.9734/ajfar/2023/v22i6586
C. Nwadike, P. Ilozumba, E. C. Amaechi, O. A. Okeke, I. O. Nnatuanya, P. N. Osaji–Nwafili
Aim: One of the constraints of fish in the wild for sustainable productivity is parasitic infections. The study was carried out to determine the gastrointestinal helminth parasites associated with Malapterurus electricus and their prevalence in relation to sex and size. Study Design: The study was a survey done to establish the type of gastrointestinal helminth parasites found in M. electricus. Place and Duration of Study: The specimens were collected from Anambra River between August and December 2018. Methodology: A total of thirty-two (32) fishes were examined through dissection and observation of the alimentary canal under the objective lens of the microscope. The chi-square test was employed to determine the possible association between parasite prevalence, the sexes, and size. Results: The overall prevalence of parasites was 56.25%. The parasites recovered were, Electrotaenia malapteruri (50.00%) and Tenuisentis niloticus (6.25%). The male specimens (18) recorded a prevalence of 66.67% while the female (14) recorded a prevalence of 42.86%. There was no significant difference in the prevalence of gastrointestinal helminths among gender (P=0.178, P>0.05). The length group, 30 – 39cm had a 100% prevalence. Thus, a significant difference between the fish size and parasite prevalence was observed. The weight groups, 100 -199g, and 400 - 499g also had a 100% prevalence. However, no significant relationship was observed between fish weight and parasite prevalence. The intestine was infected with parasitic worms of the cestode and acanthocephalan species. Conclusion: This study showed that there is high prevalence of gastrointestinal helminth parasites in M. electricus and this may possibly affect the fish quality.
目的:制约野生鱼类可持续生产力的因素之一是寄生虫感染。本研究旨在确定与电麻龙鱼相关的胃肠道蠕虫寄生虫及其与性别和大小的关系。研究设计:本研究是一项调查，目的是确定电鼠胃肠道蠕虫寄生虫的类型。研究地点和时间:2018年8月至12月在阿南布拉河采集标本。方法:在显微镜物镜下解剖观察消化道，对32条鱼进行检查。采用卡方检验确定寄生虫患病率、性别和大小之间可能存在的关联。结果:寄生虫总感染率为56.25%。检出的寄生虫分别为马拉蝶电带绦虫(50.00%)和尼罗特努氏绦虫(6.25%)。其中，雄性18例，患病率66.67%，雌性14例，患病率42.86%。两性间胃肠蠕虫患病率差异无统计学意义(P=0.178, P < 0.05)。长度30 ~ 39cm组患病率100%。因此，观察到鱼的大小和寄生虫患病率之间存在显著差异。体重100 -199g和400 - 499g组也有100%的患病率。然而，鱼类体重与寄生虫患病率之间没有显著的关系。肠道感染的寄生蠕虫为囊绦虫和棘头绦虫。结论:电鳗中存在较高的胃肠道寄生虫，可能影响鱼的品质。
{"title":"Gastrointestinal Helminth Parasites of Malapterurus electricus from Anambra River, Nigeria","authors":"C. Nwadike, P. Ilozumba, E. C. Amaechi, O. A. Okeke, I. O. Nnatuanya, P. N. Osaji–Nwafili","doi":"10.9734/ajfar/2023/v22i6586","DOIUrl":"https://doi.org/10.9734/ajfar/2023/v22i6586","url":null,"abstract":"Aim: One of the constraints of fish in the wild for sustainable productivity is parasitic infections. The study was carried out to determine the gastrointestinal helminth parasites associated with Malapterurus electricus and their prevalence in relation to sex and size. \u0000Study Design: The study was a survey done to establish the type of gastrointestinal helminth parasites found in M. electricus. \u0000Place and Duration of Study: The specimens were collected from Anambra River between August and December 2018. \u0000Methodology: A total of thirty-two (32) fishes were examined through dissection and observation of the alimentary canal under the objective lens of the microscope. The chi-square test was employed to determine the possible association between parasite prevalence, the sexes, and size. Results: The overall prevalence of parasites was 56.25%. The parasites recovered were, Electrotaenia malapteruri (50.00%) and Tenuisentis niloticus (6.25%). The male specimens (18) recorded a prevalence of 66.67% while the female (14) recorded a prevalence of 42.86%. There was no significant difference in the prevalence of gastrointestinal helminths among gender (P=0.178, P>0.05). The length group, 30 – 39cm had a 100% prevalence. Thus, a significant difference between the fish size and parasite prevalence was observed. The weight groups, 100 -199g, and 400 - 499g also had a 100% prevalence. However, no significant relationship was observed between fish weight and parasite prevalence. The intestine was infected with parasitic worms of the cestode and acanthocephalan species. \u0000Conclusion: This study showed that there is high prevalence of gastrointestinal helminth parasites in M. electricus and this may possibly affect the fish quality.","PeriodicalId":168203,"journal":{"name":"Asian Journal of Fisheries and Aquatic Research","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126174894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-03DOI: 10.9734/ajfar/2023/v22i6585
O. B. Kwaghvihi, B. Ikyo, J. T. Iorfa
A study on food and feeding habit of Schilbe mystus in the Lower River Benue at Makurdi, was carried out. Two hundred (200) fish samples were examined for stomach content. The body weight (WT), Total Length (TL) and Standard Length (SL) of each specimen was measured to the nearest gram and centimeters using a weighing balance and tape/ meter rule on a dissection board. The length weight relationship was determined by plotting a graph of Length-Weight. The gut for each fish specimen was cut open using a pair of scissors and scrapped onto a grease-free glass slide and examined for stomach contents and viewed microscopically. Result revealed the following food items; insects (64.42%), fish (20.2%), crustaceans (10.6%), detritus (15.4%) and unidentified materials (50.1%). Insects recorded the highest percentage in the stomach both on frequency of occurrence and gastro-somatic index methods while crustacean recorded the least percentage in both frequency of occurrence and gastro-somatic index. Smaller fish within the length range of 10.1-15.0 cm weighing between 0.1- 50 g were more of empty stomach (65.0% and 67.2%) than those with food (35.0% and 32.8%). Fish within the length range of 25.1- 30.0cm and 35.1- 40.0cm weighing 100.1- 200.0g and 200.1- 350.0g were found to contain stomach with full diet components, particularly insects, fish and crustaceans. Length weight relationship (LWR) and Length- length relationship (LLR) indicated that values of correlation coefficient (r2) are highly correlated, r2 > 0.7 and r2 > 0.8 at p < 0.05. Therefore, Schilbe mystus tropical features in the lower River Benue showed that it is a carnivorous and the pray type is influenced by their availability. This study provides data for the better understanding of the biology and ecology of Schilbe mystus in the Benue River which will also contribute to the development of aquaculture industry.
{"title":"Food and Feeding Habits of Schilbe mystus from the Lower River Benue at Makurdi","authors":"O. B. Kwaghvihi, B. Ikyo, J. T. Iorfa","doi":"10.9734/ajfar/2023/v22i6585","DOIUrl":"https://doi.org/10.9734/ajfar/2023/v22i6585","url":null,"abstract":"A study on food and feeding habit of Schilbe mystus in the Lower River Benue at Makurdi, was carried out. Two hundred (200) fish samples were examined for stomach content. The body weight (WT), Total Length (TL) and Standard Length (SL) of each specimen was measured to the nearest gram and centimeters using a weighing balance and tape/ meter rule on a dissection board. The length weight relationship was determined by plotting a graph of Length-Weight. The gut for each fish specimen was cut open using a pair of scissors and scrapped onto a grease-free glass slide and examined for stomach contents and viewed microscopically. Result revealed the following food items; insects (64.42%), fish (20.2%), crustaceans (10.6%), detritus (15.4%) and unidentified materials (50.1%). Insects recorded the highest percentage in the stomach both on frequency of occurrence and gastro-somatic index methods while crustacean recorded the least percentage in both frequency of occurrence and gastro-somatic index. Smaller fish within the length range of 10.1-15.0 cm weighing between 0.1- 50 g were more of empty stomach (65.0% and 67.2%) than those with food (35.0% and 32.8%). Fish within the length range of 25.1- 30.0cm and 35.1- 40.0cm weighing 100.1- 200.0g and 200.1- 350.0g were found to contain stomach with full diet components, particularly insects, fish and crustaceans. Length weight relationship (LWR) and Length- length relationship (LLR) indicated that values of correlation coefficient (r2) are highly correlated, r2 > 0.7 and r2 > 0.8 at p < 0.05. Therefore, Schilbe mystus tropical features in the lower River Benue showed that it is a carnivorous and the pray type is influenced by their availability. This study provides data for the better understanding of the biology and ecology of Schilbe mystus in the Benue River which will also contribute to the development of aquaculture industry.","PeriodicalId":168203,"journal":{"name":"Asian Journal of Fisheries and Aquatic Research","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125524561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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