A. Matsunaga, T. Ooizumi, A. Yamamoto, K. Kawasaki, E. Mizukami
The washing effect of minced fish muscle on the degradation of polyphosphates (PP) in the salted meat paste (SMP) during the setting process was studied. Surimi MWO-MW4 were made from minced Walleye pollack muscle by washing 0-4 times with a buffer solution (pH 7.5). Aliquots of the SMP MWO-MW4, which were mixtures of surimi MWO-MW4, NaCl, and tripolyphosphate (P3), were incubated at 20°C. Degradations of P3 and pyrophosphate (P2) in the SMP during the setting process were determined. In the SMP MWO, P3 was rapidly degraded to P2 and P2 thus formed was also rapidly degraded to orthophosphate. As the number of washing times increased, the degradation rates of both P3 and P2 slowed down and P2 became hard to be degraded in SMP MW2-MW4. In order to determine the mechanism of this phenomenon, the amounts of tripolyphosphatase (P3ase), pyrophosphatase (P2ase) and magnesium (Mg) as an enzyme activator in surimi MWO-MW4 were measured. Along with the washings, P2ase and Mg were washed out from minced muscle, but P3ase was not. The decrease in Mg concentration suppressed P3ase activity in the SMP. Thus, repeated washing of minced muscle seemed to have an effect to degrade P3 and P2 in the SMP during the setting process.
{"title":"Washing effect of minced fish muscle in water on degradation of polyphosphates during manufacturing process of surimi-based products","authors":"A. Matsunaga, T. Ooizumi, A. Yamamoto, K. Kawasaki, E. Mizukami","doi":"10.2331/SUISAN.58.79","DOIUrl":"https://doi.org/10.2331/SUISAN.58.79","url":null,"abstract":"The washing effect of minced fish muscle on the degradation of polyphosphates (PP) in the salted meat paste (SMP) during the setting process was studied. Surimi MWO-MW4 were made from minced Walleye pollack muscle by washing 0-4 times with a buffer solution (pH 7.5). Aliquots of the SMP MWO-MW4, which were mixtures of surimi MWO-MW4, NaCl, and tripolyphosphate (P3), were incubated at 20°C. Degradations of P3 and pyrophosphate (P2) in the SMP during the setting process were determined. In the SMP MWO, P3 was rapidly degraded to P2 and P2 thus formed was also rapidly degraded to orthophosphate. As the number of washing times increased, the degradation rates of both P3 and P2 slowed down and P2 became hard to be degraded in SMP MW2-MW4. In order to determine the mechanism of this phenomenon, the amounts of tripolyphosphatase (P3ase), pyrophosphatase (P2ase) and magnesium (Mg) as an enzyme activator in surimi MWO-MW4 were measured. Along with the washings, P2ase and Mg were washed out from minced muscle, but P3ase was not. The decrease in Mg concentration suppressed P3ase activity in the SMP. Thus, repeated washing of minced muscle seemed to have an effect to degrade P3 and P2 in the SMP during the setting process.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"3 1","pages":"79-83"},"PeriodicalIF":0.0,"publicationDate":"1992-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80285651","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}
For the purpose of the utilization of sarcoplasmic protein of fish (Sp-P) as a food material, the behavior of the Sp-P under a high pressure was examined. Sp-P from sardine, walleye pollack, flatfish, and horse mackerel was observed to be insolubilized and precipitated at a pressure above 1, 500kg/cm2. When the concentration of Sp-P was above 50mg/ml, the protein was texturized. The characteristics of the texturized product were affected by many factors such as fish species, pH, protein concentration, pressure, and treatment time. An observation under a scanning electron microscope and physical measurement revealed that the structure of the texturized material was porous but elastic, and it was quite different from that of the coagulum obtained from Sp-P by heat treatment. It is concluded that pressurization might be an advantageous treatment for the texturization of Sp-P.
{"title":"Factors influencing texturization of sarcoplasmic protein of fish by high pressure treatment","authors":"E. Okazaki, Koji Nakamura","doi":"10.2331/SUISAN.58.2197","DOIUrl":"https://doi.org/10.2331/SUISAN.58.2197","url":null,"abstract":"For the purpose of the utilization of sarcoplasmic protein of fish (Sp-P) as a food material, the behavior of the Sp-P under a high pressure was examined. Sp-P from sardine, walleye pollack, flatfish, and horse mackerel was observed to be insolubilized and precipitated at a pressure above 1, 500kg/cm2. When the concentration of Sp-P was above 50mg/ml, the protein was texturized. The characteristics of the texturized product were affected by many factors such as fish species, pH, protein concentration, pressure, and treatment time. An observation under a scanning electron microscope and physical measurement revealed that the structure of the texturized material was porous but elastic, and it was quite different from that of the coagulum obtained from Sp-P by heat treatment. It is concluded that pressurization might be an advantageous treatment for the texturization of Sp-P.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"30 1","pages":"2197-2206"},"PeriodicalIF":0.0,"publicationDate":"1992-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84165005","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}
Triploidy was induced in the Pacific oyster Crassostrea gigas by treating newly fertifiized eggs with cytochalasin B in July 1987 and 1988. Growth, survival, glycogen content, and moisture content of triploid oysters cultured in the waters of Hiroshima were investigated. In the spawning season (July to September) shell height, total weight and soft body weight of diploids decreased or failed to increase, while those of triploids continued to increase. At the end of September the mean values of shell height, total weight and soft body weight of triploids were 1.0 to 1.2, 1.4 to 1.9, and 1.8 to 2.5 times respectively as much as those of diploids. The difference of soft body weight between diploids and triploids suggests that diploids lost 44 to 60% of wet soft body weight or 56 to 67% of dry soft body weight as gametes spawned. Condition index, which means the ratio of soft body weight against total body weight including shells, decreased sharply in diploids in the spawning season owing to mass spawning, while this sharp decrease was not observed in triploids. In diploids, the moisture content of the soft body, which was around 80% before the spawning season, increased 83 to 84% in the spawning season. But in the case of triploids, moisture content was at a low level of 77 to 82%. The glycogen content of diploids decreased to a low level of 2.7 to 5.4% on a dry basis according to gametogenesis, while that of triploids was at a high level of 8.5 to 16.9%. These results are due to the retardation of gonado- and gametogenesis. Mortality of triploids was about half of diploids from September to November, which suggests that the decrease in physiological activities must be smaller in triploids than in diploids because of the retardation of gonado- and gametogenesis.
{"title":"Growth, survival, and glycogen content of triploid Pacific oyster Crassostrea gigas in the water of Hiroshima, Japan","authors":"S. Akashige, Tooru Fushimi","doi":"10.2331/SUISAN.58.1063","DOIUrl":"https://doi.org/10.2331/SUISAN.58.1063","url":null,"abstract":"Triploidy was induced in the Pacific oyster Crassostrea gigas by treating newly fertifiized eggs with cytochalasin B in July 1987 and 1988. Growth, survival, glycogen content, and moisture content of triploid oysters cultured in the waters of Hiroshima were investigated. In the spawning season (July to September) shell height, total weight and soft body weight of diploids decreased or failed to increase, while those of triploids continued to increase. At the end of September the mean values of shell height, total weight and soft body weight of triploids were 1.0 to 1.2, 1.4 to 1.9, and 1.8 to 2.5 times respectively as much as those of diploids. The difference of soft body weight between diploids and triploids suggests that diploids lost 44 to 60% of wet soft body weight or 56 to 67% of dry soft body weight as gametes spawned. Condition index, which means the ratio of soft body weight against total body weight including shells, decreased sharply in diploids in the spawning season owing to mass spawning, while this sharp decrease was not observed in triploids. In diploids, the moisture content of the soft body, which was around 80% before the spawning season, increased 83 to 84% in the spawning season. But in the case of triploids, moisture content was at a low level of 77 to 82%. The glycogen content of diploids decreased to a low level of 2.7 to 5.4% on a dry basis according to gametogenesis, while that of triploids was at a high level of 8.5 to 16.9%. These results are due to the retardation of gonado- and gametogenesis. Mortality of triploids was about half of diploids from September to November, which suggests that the decrease in physiological activities must be smaller in triploids than in diploids because of the retardation of gonado- and gametogenesis.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"1 1","pages":"1063-1071"},"PeriodicalIF":0.0,"publicationDate":"1992-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88856649","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}
Lipid properties were compared between cultured and wild ayu Plecoglossus altivelis obtained from 9 different producing districts of Japan. The cultured ayu was characterized by high accumulation of triglycerides in intraperitoneal fat body (IPF) and muscle. While the IPF ratio of wild ayu ranged between 0.1 and 8.6% (average 1.8•}1.6%), that of cultured ayu ranged between 1.5 and 15.1% (average 7.5•}3.6%). The muscle lipid level of cultured ayu (8.2•}2.5%) was extremely higher than that of wild ayu (3.4•}1.7%). However, the ranges of both IPF ratio and muscle lipid level of cultured ayu overlapped with those of the wild ayu. Fatty acid composition of muscle triglycerides was compared between cultured and wild ayu. According to muscle lipid level and fatty acid composition, the ayu could be divided into two groups. One group consisted mainly of the samples obtained from cultured ayu, and the other group from wild ayu. However, there were samples in the cultured ayu which could be categorized to the wild fish group. The results show the possibility that technical advancement will enable us to reduce the IPF ratio and muscle lipid level of cultured ayu to•@the values of wild ayu.
{"title":"Comparison of lipid properties between wild and cultured ayu","authors":"H. Nakagawa, Y. Takahara, G. R. Nematipour","doi":"10.2331/SUISAN.57.1965","DOIUrl":"https://doi.org/10.2331/SUISAN.57.1965","url":null,"abstract":"Lipid properties were compared between cultured and wild ayu Plecoglossus altivelis obtained from 9 different producing districts of Japan. The cultured ayu was characterized by high accumulation of triglycerides in intraperitoneal fat body (IPF) and muscle. While the IPF ratio of wild ayu ranged between 0.1 and 8.6% (average 1.8•}1.6%), that of cultured ayu ranged between 1.5 and 15.1% (average 7.5•}3.6%). The muscle lipid level of cultured ayu (8.2•}2.5%) was extremely higher than that of wild ayu (3.4•}1.7%). However, the ranges of both IPF ratio and muscle lipid level of cultured ayu overlapped with those of the wild ayu. Fatty acid composition of muscle triglycerides was compared between cultured and wild ayu. According to muscle lipid level and fatty acid composition, the ayu could be divided into two groups. One group consisted mainly of the samples obtained from cultured ayu, and the other group from wild ayu. However, there were samples in the cultured ayu which could be categorized to the wild fish group. The results show the possibility that technical advancement will enable us to reduce the IPF ratio and muscle lipid level of cultured ayu to•@the values of wild ayu.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"9 1","pages":"1965-1971"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87884884","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}
The amounts of ATP related compounds during storage and some properties of IMP degrading enzyme in the ordinary muscle of the golden snapper Pagrus auratus from waters around New Zealand were examined. When the muscle were stored for five days at 4°C, IMP remarkably decreased and hypoxanthine increased, whereas the amount of inosine was low and scarcely changed during storage. The amounts of IMP in the muscle hardly changed during storage for 43days at-20°C. IMP was degraded optimally at pH6.2 and pH8.4 in dorsal muscle homogenate of golden snapper. The IMP-degrading activity in the minced dorsal muscle decreased by the storage for one day at 4°C, showing 82.5% of initial activity, and since then, the activity decreased rapidly, showing 17.5% after seven days of storage. The IMP-degrading activity of crude enzyme extracted from the golden snapper muscle using the detergent remarkably increased at pH8.0 in the presence of 2mM Mg2+ and stabilized at pH7.0 for 48h (2±1°C).
{"title":"Changes in ATP related compounds and IMP-degrading enzyme activity of New Zealand golden snapper [Pagrus auratus]","authors":"K. Nedachi, N. Hirota","doi":"10.2331/SUISAN.57.329","DOIUrl":"https://doi.org/10.2331/SUISAN.57.329","url":null,"abstract":"The amounts of ATP related compounds during storage and some properties of IMP degrading enzyme in the ordinary muscle of the golden snapper Pagrus auratus from waters around New Zealand were examined. When the muscle were stored for five days at 4°C, IMP remarkably decreased and hypoxanthine increased, whereas the amount of inosine was low and scarcely changed during storage. The amounts of IMP in the muscle hardly changed during storage for 43days at-20°C. IMP was degraded optimally at pH6.2 and pH8.4 in dorsal muscle homogenate of golden snapper. The IMP-degrading activity in the minced dorsal muscle decreased by the storage for one day at 4°C, showing 82.5% of initial activity, and since then, the activity decreased rapidly, showing 17.5% after seven days of storage. The IMP-degrading activity of crude enzyme extracted from the golden snapper muscle using the detergent remarkably increased at pH8.0 in the presence of 2mM Mg2+ and stabilized at pH7.0 for 48h (2±1°C).","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78009434","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}
H. Ueda, O. Hiroi, K. Yamauchi, A. Hara, H. Kagawa, S. Adachi, Y. Nagahama
Following the previous study, serum steroid hormone profiles and in vitro steroid hormone production in the testes of male chum salmon Oncorhynchus keta were examined by adding materials sampled at the North Pacific Ocean. The maximum serum level of 11-ketotestos-terone (11-keto T; 56ng/ml at the coastal sea) preceded that of testosterone (T; 48ng/ml at the pre-spawning period). Levels of both androgens in serum decreased in the spawning period when serum 17α, 20β-dihydroxy-4-pregnen-3-one (17α, 20β-diOHprog) level rapidly in-creased. Incubation of testicular fragments from testes of the coastal sea and the pre-spawning period with 17α-hydroxyprogesterone (17α-OHprog; 0.1μg/ml), T (0.1μg/ml) and chum salmon gonadotropin (SGA; 1μg/ml) resulted in elevated 11-keto T concentration in the incubation medium. 17α, 20β-DiOHprog level in medium was highly increased only in the presence of 17α-OHprog. The conversion of 17α-OHprog to 17α, 20β-diOHprog was enhanced by adding SGA to the incubation medium of testicular fragments of individuals collected from the river (pre-spawning period), but not from the coastal sea. These results indicate that 11-lceto T and 17α, 20β-diOHprog respectively are the major steroids responsible for latter phase of sperma-togenesis and spermiation in male chum salmon.
{"title":"Changes in serum steroid hormone levels and in vitro steroid hormone production in the ovaries of female chum salmon Oncorhynchus keta during spawning migration.","authors":"H. Ueda, O. Hiroi, K. Yamauchi, A. Hara, H. Kagawa, S. Adachi, Y. Nagahama","doi":"10.2331/SUISAN.57.1111","DOIUrl":"https://doi.org/10.2331/SUISAN.57.1111","url":null,"abstract":"Following the previous study, serum steroid hormone profiles and in vitro steroid hormone production in the testes of male chum salmon Oncorhynchus keta were examined by adding materials sampled at the North Pacific Ocean. The maximum serum level of 11-ketotestos-terone (11-keto T; 56ng/ml at the coastal sea) preceded that of testosterone (T; 48ng/ml at the pre-spawning period). Levels of both androgens in serum decreased in the spawning period when serum 17α, 20β-dihydroxy-4-pregnen-3-one (17α, 20β-diOHprog) level rapidly in-creased. Incubation of testicular fragments from testes of the coastal sea and the pre-spawning period with 17α-hydroxyprogesterone (17α-OHprog; 0.1μg/ml), T (0.1μg/ml) and chum salmon gonadotropin (SGA; 1μg/ml) resulted in elevated 11-keto T concentration in the incubation medium. 17α, 20β-DiOHprog level in medium was highly increased only in the presence of 17α-OHprog. The conversion of 17α-OHprog to 17α, 20β-diOHprog was enhanced by adding SGA to the incubation medium of testicular fragments of individuals collected from the river (pre-spawning period), but not from the coastal sea. These results indicate that 11-lceto T and 17α, 20β-diOHprog respectively are the major steroids responsible for latter phase of sperma-togenesis and spermiation in male chum salmon.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"1 1","pages":"1111-1114"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91040324","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}
For the purpose of clarifying the reason why the laminariaceous brown alga Ecklonia stolonifera are not grazed by marine herbivorous animals, such as abalones and sea urchins, feeding-deterrent effect of the methanol extract from this alga was tested on the abalone Haliotis discus hannai by the bioassay with cellulose plate method. Concurrently, another two laminariaceous algae Eisenia bicyclis and Ecklonipopsis radicosa were examined. A large amount of the water-soluble fraction was obtained from the methanol extract of Eck. stolonifera showed potent feeding-deterrent activity when compared with those from the other two species. The active compounds that were isolated from the water-soluble fraction by a combination of column (Sephadex LH-20) and thin-layer (silica gel) chromatography, were characterized as phloroglucinol oligomers and polymers, phlorotannins, on the basis of spectroscopic analysis. The feeding-deterrent activity of phlorotannins depends upon the degree of polymerization of phloroglucinol (the polarity of the polyphenol). We concluded that the algal phlorotannins play an important role in the chemical defense against marine herbivores.
{"title":"Feeding-deterrent effect of phlorotannins from the brown alga Ecklonia stolonifera against the abalone Haliotis discus hannai","authors":"K. Taniguchi, K. Kurata, Minoru Suzuki","doi":"10.2331/SUISAN.57.2065","DOIUrl":"https://doi.org/10.2331/SUISAN.57.2065","url":null,"abstract":"For the purpose of clarifying the reason why the laminariaceous brown alga Ecklonia stolonifera are not grazed by marine herbivorous animals, such as abalones and sea urchins, feeding-deterrent effect of the methanol extract from this alga was tested on the abalone Haliotis discus hannai by the bioassay with cellulose plate method. Concurrently, another two laminariaceous algae Eisenia bicyclis and Ecklonipopsis radicosa were examined. A large amount of the water-soluble fraction was obtained from the methanol extract of Eck. stolonifera showed potent feeding-deterrent activity when compared with those from the other two species. The active compounds that were isolated from the water-soluble fraction by a combination of column (Sephadex LH-20) and thin-layer (silica gel) chromatography, were characterized as phloroglucinol oligomers and polymers, phlorotannins, on the basis of spectroscopic analysis. The feeding-deterrent activity of phlorotannins depends upon the degree of polymerization of phloroglucinol (the polarity of the polyphenol). We concluded that the algal phlorotannins play an important role in the chemical defense against marine herbivores.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"89 1","pages":"2065-2071"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83446459","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}
Takeshi Watanabe, T. Fujimura, Min-Jer Lee, K. Fukusho, S. Satoh, T. Takeuchi
Red seabream broodstock were fed on various diets shortly before spawning to reexamine the effectiveness of phospholipid and astaxanthins for the improvement of egg quality in comparison to frozen raw krill or vitamin E. The rate of buoyant eggs was lowest in the broodstock fed the control diet, and the value was elevated by supplementation of 200mg α-tocopherol, 2.5% krill polar lipids and 2.5% krill non-polar lipids or by feeding frozen raw krill. The rate of hatching was also improved by inclusion of one of these substances into the control diet. These results suggested that the effective components in raw krill for improving the quality of red seabream eggs are both phosphatidyl choline of the polar lipid fraction and astaxanthins of the polar lipid fraction. Therefore, the principal factors aiding the reproduction of red seabream are the common factors between these substances, probably free radical scavengers.
{"title":"Effect of polar and nonpolar lipids from krill on quality of eggs of red seabream Pagrus major","authors":"Takeshi Watanabe, T. Fujimura, Min-Jer Lee, K. Fukusho, S. Satoh, T. Takeuchi","doi":"10.2331/suisan.57.695","DOIUrl":"https://doi.org/10.2331/suisan.57.695","url":null,"abstract":"Red seabream broodstock were fed on various diets shortly before spawning to reexamine the effectiveness of phospholipid and astaxanthins for the improvement of egg quality in comparison to frozen raw krill or vitamin E. The rate of buoyant eggs was lowest in the broodstock fed the control diet, and the value was elevated by supplementation of 200mg α-tocopherol, 2.5% krill polar lipids and 2.5% krill non-polar lipids or by feeding frozen raw krill. The rate of hatching was also improved by inclusion of one of these substances into the control diet. These results suggested that the effective components in raw krill for improving the quality of red seabream eggs are both phosphatidyl choline of the polar lipid fraction and astaxanthins of the polar lipid fraction. Therefore, the principal factors aiding the reproduction of red seabream are the common factors between these substances, probably free radical scavengers.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"20 1","pages":"695-698"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78965970","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}
(DGR) of the prawns was calculated using the formula of Deshimaru and Shigeno.5) DGR of U. pertusa was also calculated using the same formula, but expressed as a weekly average. Results showed that prawns cultured with U. pertusa have better production, survival rate, and feed coefficient than those cultured without the alga (Table 1). The production of prawns cultured with U. pertusa in Exp-1 and Exp-2 were 69% and 54% higher respectively than those cultured without U. pertusa. The survival rate of prawns cultured with U. pertusa in Exp-1 and Exp-2 were 67% and 21% higher respectively than those cultured without U. pertusa. The feed coefficient of prawns cultured with U. pertusa in Exp-1 and Exp-2 were 61% and 43% higher respectively than those cultured without U. pertusa. The plant-animal production ratio was found to be nearly the same in both experiments. The present study suggests that the coexistence of U. pertusa in the prawn culture system increased the production and survival of the prawn. The presence of U. pertusa is able to support a better condition of the culture system.
{"title":"Effects of coexisting Ulva pertusa on the production of kuruma prawn [Penaeus japonicus]","authors":"E. Danakusumah, S. Kadowaki, H. Hirata","doi":"10.2331/SUISAN.57.1597","DOIUrl":"https://doi.org/10.2331/SUISAN.57.1597","url":null,"abstract":"(DGR) of the prawns was calculated using the formula of Deshimaru and Shigeno.5) DGR of U. pertusa was also calculated using the same formula, but expressed as a weekly average. Results showed that prawns cultured with U. pertusa have better production, survival rate, and feed coefficient than those cultured without the alga (Table 1). The production of prawns cultured with U. pertusa in Exp-1 and Exp-2 were 69% and 54% higher respectively than those cultured without U. pertusa. The survival rate of prawns cultured with U. pertusa in Exp-1 and Exp-2 were 67% and 21% higher respectively than those cultured without U. pertusa. The feed coefficient of prawns cultured with U. pertusa in Exp-1 and Exp-2 were 61% and 43% higher respectively than those cultured without U. pertusa. The plant-animal production ratio was found to be nearly the same in both experiments. The present study suggests that the coexistence of U. pertusa in the prawn culture system increased the production and survival of the prawn. The presence of U. pertusa is able to support a better condition of the culture system.","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88803383","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}
{"title":"Triploidization of Haliotis diversicolor diversicolor by cold shock","authors":"M. Kudo, K. Arai, K. Fujino","doi":"10.2331/SUISAN.57.1263","DOIUrl":"https://doi.org/10.2331/SUISAN.57.1263","url":null,"abstract":"","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"78 21","pages":"1263-1267"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91407206","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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