University of Guilan Aquatic Animals Nutrition 2980-8499 3 1 2017 03 21 Effect of different levels of feed restriction on growth performance and body composition of rainbow trout (Oncorhynchus mykiss) larvae cultured in two different water circumstances Effect of different levels of feed restriction on growth performance and body composition of rainbow trout (Oncorhynchus mykiss) larvae cultured in two different water circumstances 1 11 2241 FA Hossein Adineh Department of Fisheries, Gonbad Kavous University, Gonbad Kavous, Golestan, Iran Hojatolah Jafaryan Department of Fisheries, Gonbad Kavous University, Gonbad Kavous, Golestan, Iran Mehdi Soltani Department of Aquatic Animal Health, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran Mohammad Farhangi Department of Fisheries, Gonbad Kavous University, Gonbad Kavous, Golestan, Iran Samira Jafaryan Department of Fisheries, Gonbad Kavous University, Gonbad Kavous, Golestan, Iran Journal Article 2016 06 30 The aim of this study was to investigate the effects of short term starvation periods on growth, feed efficiency and chemical composition of rainbow trout (Oncorhynchus mykiss) larvae cultured at two salinity levels; 0.5 ppt (fresh water) and 1.95 ppt (brackish water). Fish larvae averaged 300 ± 10 mg in weight were exposed to three different feeding regimes for 40 days: one group (control) which continuously fed and the two other groups including T1 (5 days feed + 2 days starvation) and T2 (2 days feed + 2 days starvation). The growth performance results indicated that there are significant differences (P<0.05) between the treatments. The maximum body weight (1935.47 mg) was obtained in control group. These results indicate that protein, lipid and energy efficiency ratio in control group were significantly enhanced in comparison with T1 and T2 (P<0.05). The highest PER, LER and EER amounts (1.70, 5.26 and 0.56, respectively) were also obtained in control. Body composition was also analyzed at the end of the experiment. The highest and lowest crude protein levels were obtained in control (74.65%) and T2 (59.72%), respectively. The results showed that food deprivation has a negative impact on the growth performance and body composition in the fish larval stage. The aim of this study was to investigate the effects of short term starvation periods on growth, feed efficiency and chemical composition of rainbow trout (Oncorhynchus mykiss) larvae cultured at two salinity levels; 0.5 ppt (fresh water) and 1.95 ppt (brackish water). Fish larvae averaged 300 ± 10 mg in weight were exposed to three different feeding regimes for 40 days: one group (control) which continuously fed and the two other groups including T1 (5 days feed + 2 days starvation) and T2 (2 days feed + 2 days starvation). The growth performance results indicated that there are significant differences (P<0.05) between the treatments. The maximum body weight (1935.47 mg) was obtained in control group. These results indicate that protein, lipid and energy efficiency ratio in control group were significantly enhanced in comparison with T1 and T2 (P<0.05). The highest PER, LER and EER amounts (1.70, 5.26 and 0.56, respectively) were also obtained in control. Body composition was also analyzed at the end of the experiment. The highest and lowest crude protein levels were obtained in control (74.65%) and T2 (59.72%), respectively. The results showed that food deprivation has a negative impact on the growth performance and body composition in the fish larval stage.

https://janb.guilan.ac.ir/article_2241_8c84b40fac80867b6db2827a992c4ef2.pdf

University of Guilan Aquatic Animals Nutrition 2980-8499 3 1 2017 03 21 Seasonal comparative of blood factors in farmed Beluga (Huso huso) in pen culture Seasonal comparative of blood factors in farmed Beluga (Huso huso) in pen culture 13 24 3152 10.22124/janb.2017.3152 FA Mina Rangraz Department of Biology, Faculty of Science, University of Gonbad Kavoos, Gonbad Kavoos, Golestan, Iran Hojatollah Jafaryan Department of Fisheries, Faculty of Agriculture and Natural Resources, University of Gonbad Kavoos, Gonbad Kavoos, Golestan, Iran Kiavash Golzarian Pour Department of Biology, Faculty of Science, University of Gonbad Kavoos, Gonbad Kavoos, Golestan, Iran Seyyed Mostafa Aghilinejad Sturgeon Management of Golestan Province, Iran Journal Article 2016 10 19 This study designed to evaluate blood parameters of 3-4 years Huso huso on pen in the center of the fishing and processing Ashuradeh (Chalasht) from the Gorgan Bay in different seasons.Blood samples from 10 Huso huso withaverage weight2698.01 ± 757.32 g and length 77.98 ± 5.53 cm were collected in each season (autumn 2014 to summer 2015) and activity of alanine transaminase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP) and variation in hematological parameters such as hemoglobin, erythrocyte count, leucocytes count, hematocrit, mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH) and mean corpuscular hemoglobin concentration (MCHC) in the blood samples of fish were measured in each season. There is significant difference in the enzymes levels were observed. (P<0.05). The lowest activity of aminotransferases and alanine aminotransferase were also observed in autumn. With the exception of mean corpuscular hemoglobin concentration (MCHC) that was the highest in the spring, the other blood parameters mentioned were highest in the autumn. The number of WBC (6.67 ± 0.35×103 mm3), RBC (0.97 ± 0.01×106 mm3) and hemoglobin values (6.96 ± 0.15 g/dl) had its lowest level in winter. But the levels of hematocrit (%21.80 ± 0.62), hemoglobin, MCV and MCH values respectively 187.50 ± 3.87 fL and 63.36 ± 1.45 pg/cell showed the lowest level in spring. The results of this study showed seasonal variations effect on haematological parameters in Huso huso and should be considered when these parameters are utilized to evaluate fish health status. This study designed to evaluate blood parameters of 3-4 years Huso huso on pen in the center of the fishing and processing Ashuradeh (Chalasht) from the Gorgan Bay in different seasons.Blood samples from 10 Huso huso withaverage weight2698.01 ± 757.32 g and length 77.98 ± 5.53 cm were collected in each season (autumn 2014 to summer 2015) and activity of alanine transaminase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP) and variation in hematological parameters such as hemoglobin, erythrocyte count, leucocytes count, hematocrit, mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH) and mean corpuscular hemoglobin concentration (MCHC) in the blood samples of fish were measured in each season. There is significant difference in the enzymes levels were observed. (P<0.05). The lowest activity of aminotransferases and alanine aminotransferase were also observed in autumn. With the exception of mean corpuscular hemoglobin concentration (MCHC) that was the highest in the spring, the other blood parameters mentioned were highest in the autumn. The number of WBC (6.67 ± 0.35×103 mm3), RBC (0.97 ± 0.01×106 mm3) and hemoglobin values (6.96 ± 0.15 g/dl) had its lowest level in winter. But the levels of hematocrit (%21.80 ± 0.62), hemoglobin, MCV and MCH values respectively 187.50 ± 3.87 fL and 63.36 ± 1.45 pg/cell showed the lowest level in spring. The results of this study showed seasonal variations effect on haematological parameters in Huso huso and should be considered when these parameters are utilized to evaluate fish health status.

https://janb.guilan.ac.ir/article_3152_a7cd787278bed0db346e3842f9df0384.pdf

University of Guilan Aquatic Animals Nutrition 2980-8499 3 1 2017 03 21 Effect of deep-frying with plant oil on heavy metal, mineral and vitamins contents of grass carp Ctenopharyngodon idella fillets Effect of deep-frying with plant oil on heavy metal, mineral and vitamins contents of grass carp Ctenopharyngodon idella fillets 25 34 3153 10.22124/janb.2017.3153 FA Sara Gol Golipour Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Khuzestan, Iran Ainaz Khodanazary Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Khuzestan, Iran Kamal Ghanemi Department of Marine Chemistry, Faculty of Marine Science, Khorramshahr University of Marine Science and Technology, Khorramshahr, Khuzestan, Iran Journal Article 2018 12 27 In the present study, the influence of deep-frying with plant oil on the amount of heavy metals, minerals and vitamins grass carp were studied. Different plant oils (corn oil, grape seed oil and olive oil) were used for deep-frying of grass carp fillets. Fried fillets had higher pb content. Cr and Ni contents of fried grass carp fillet decreased significantly. Co and Cd contents in raw and fried treatments were below the limits of detection. Na content of fried fillets with olive oil was higher than the other treatments. K content of fried fillets decreased in comparison with raw fillet. There was no significant difference in the Ca and Fe contents of fillet between raw and fried samples. Mg content in fried fillet with grape seed oil and Mn, Cu and Zn contents in dried fillet with olive oil decreased (P<0.05). Vitamin A content in fried fillets increased. Vitamin D content in different samples of raw and fried in oil did not show significant differences. Vitamin B1 and B3 contents in the fried fillets in plant oil decreased significantly (P<0.05). Considering the quality properties showed that corn oil is the best deep-frying. In the present study, the influence of deep-frying with plant oil on the amount of heavy metals, minerals and vitamins grass carp were studied. Different plant oils (corn oil, grape seed oil and olive oil) were used for deep-frying of grass carp fillets. Fried fillets had higher pb content. Cr and Ni contents of fried grass carp fillet decreased significantly. Co and Cd contents in raw and fried treatments were below the limits of detection. Na content of fried fillets with olive oil was higher than the other treatments. K content of fried fillets decreased in comparison with raw fillet. There was no significant difference in the Ca and Fe contents of fillet between raw and fried samples. Mg content in fried fillet with grape seed oil and Mn, Cu and Zn contents in dried fillet with olive oil decreased (P<0.05). Vitamin A content in fried fillets increased. Vitamin D content in different samples of raw and fried in oil did not show significant differences. Vitamin B1 and B3 contents in the fried fillets in plant oil decreased significantly (P<0.05). Considering the quality properties showed that corn oil is the best deep-frying.

https://janb.guilan.ac.ir/article_3153_c875bcbaaf57cb09809baa90508b245e.pdf

University of Guilan Aquatic Animals Nutrition 2980-8499 3 1 2017 03 21 Evaluation of antimicrobial properties of diethyl ether and methanol extracts of Scenedesmus dimorphus against bacterial Micrococcus lutesus and Aeromonas hydrophila Evaluation of antimicrobial properties of diethyl ether and methanol extracts of Scenedesmus dimorphus against bacterial Micrococcus lutesus and Aeromonas hydrophila 35 45 3154 10.22124/janb.2017.3154 FA Zahra Habibi Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, Guilan, Iran Javid Imanpour Namin Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, Guilan, Iran Zohreh Remazanpour International Sturgeon Research Organization of the Caspian Sea, Agricultural Research, Education and Extension Organization, Rasht, Guilan, Iran Journal Article 2016 10 22 Antimicrobial properties of diethyl ether and methanol extracts of algae Scenedesmus dimorphus against Gram positive bacterium Micrococcus lutesus and Gram negative becterium, Aeromonas hydrophila were evaluated. The algae was pure cultured and once the required volume and number of cells achieved coli using agar well diffusion method diethylether and hexane extracts of the algae cells were extracted. Antibacterial properties of the extracts were evaluated using well diffusion method. The results showed inhibitory activities of methanol and ether extracts of Scenedesmus dimorphus against M. luteus and A. hydrophila with 11-13 mm and 13-21 mm diameters of inhibition zone, respectively. In case of diethyl ether extracts also the inhibitory activity observed with diamaters of inhibition zone in the range of 9-23.7 mm and 21.6-6.3 mm respectively against M. luteus and A. hydrophila. Gas chromatography mass spectrophotometry was used to identify different substances within diethyl ether and methanol extracts with hydrocarbon and ester with highest perentage among other substances. The results confirmed antimicrobial activities of extracts from S. dimorphus against bacteria used in this study. Antimicrobial properties of diethyl ether and methanol extracts of algae Scenedesmus dimorphus against Gram positive bacterium Micrococcus lutesus and Gram negative becterium, Aeromonas hydrophila were evaluated. The algae was pure cultured and once the required volume and number of cells achieved coli using agar well diffusion method diethylether and hexane extracts of the algae cells were extracted. Antibacterial properties of the extracts were evaluated using well diffusion method. The results showed inhibitory activities of methanol and ether extracts of Scenedesmus dimorphus against M. luteus and A. hydrophila with 11-13 mm and 13-21 mm diameters of inhibition zone, respectively. In case of diethyl ether extracts also the inhibitory activity observed with diamaters of inhibition zone in the range of 9-23.7 mm and 21.6-6.3 mm respectively against M. luteus and A. hydrophila. Gas chromatography mass spectrophotometry was used to identify different substances within diethyl ether and methanol extracts with hydrocarbon and ester with highest perentage among other substances. The results confirmed antimicrobial activities of extracts from S. dimorphus against bacteria used in this study.

https://janb.guilan.ac.ir/article_3154_34da8def5f0edf871189b5127c07a487.pdf

University of Guilan Aquatic Animals Nutrition 2980-8499 3 1 2017 03 21 Evaluation of quality and biochemical parameters of produced fish burger of white fin wolf-herring (Chirocentrus nudus Swainson, 1839) during frozen storage (-18 °C) Evaluation of quality and biochemical parameters of produced fish burger of white fin wolf-herring (Chirocentrus nudus Swainson, 1839) during frozen storage (-18 °C) 47 54 3155 10.22124/janb.2017.3155 FA Mehran Yasemi Institute of Applied-Scientific Higher Education of Jahad-e-Agriculture, Agriculture Research, Education and Extension Organization, Tehran, Iran Behrooz Mohammadzadeh Fisheries Department, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran Mehran Parsa Fisheries Department, Faculty of Atmospheric and Marine Sciences and Technologies, Hormozgan University, Bandar Abbas, Hormozgan, Iran Journal Article 2017 01 06 In order to processing white fin wolf-herring (Chirocentrus nudus), fish burger prepared using two formulas; standard (A) and proposed (B). According to the results of sensory assessment of fish burger including physical indexes such as color and appearance, consistency of tissue, taste, flavor and smell, fish burger A obtained higher acceptance than the fish burger B, therefore fish burger A selected to storage in frozen condition. Chemical and microbial experiments were conducted in zero time and after 5, 10, 15, 20, 25 and 30 days of storage at -18 °C. Results showed that peroxide value (PV) increased to 2.4 meq O2 per kg meat until fifteenth day, and then decreased to 2 meq O2 per kg meat in final storage period (30 days). The value of total volatile nitrogen (TVN) was 8.4 mg TVB-N per 100 g flesh in zero time and reached to 21 mg TVB-N per 100 g flesh at the end of the storage period. The total count of bacteria decreased from 6.75 log cfu/g in zero time to 3.85 log cfu/g at the end of the storage period. Investigation of quality parameters showed that this product is consumable with good quality at the end of 30 days of storage in freezing condition (-18 °C). In order to processing white fin wolf-herring (Chirocentrus nudus), fish burger prepared using two formulas; standard (A) and proposed (B). According to the results of sensory assessment of fish burger including physical indexes such as color and appearance, consistency of tissue, taste, flavor and smell, fish burger A obtained higher acceptance than the fish burger B, therefore fish burger A selected to storage in frozen condition. Chemical and microbial experiments were conducted in zero time and after 5, 10, 15, 20, 25 and 30 days of storage at -18 °C. Results showed that peroxide value (PV) increased to 2.4 meq O2 per kg meat until fifteenth day, and then decreased to 2 meq O2 per kg meat in final storage period (30 days). The value of total volatile nitrogen (TVN) was 8.4 mg TVB-N per 100 g flesh in zero time and reached to 21 mg TVB-N per 100 g flesh at the end of the storage period. The total count of bacteria decreased from 6.75 log cfu/g in zero time to 3.85 log cfu/g at the end of the storage period. Investigation of quality parameters showed that this product is consumable with good quality at the end of 30 days of storage in freezing condition (-18 °C).

https://janb.guilan.ac.ir/article_3155_095729fb13cc311612b3863f119ab760.pdf

University of Guilan Aquatic Animals Nutrition 2980-8499 3 1 2017 03 21 The fatty acid profile of Pickhandle barracuda (Sphyraena jello) and Yellowtail barracuda (Sphyraena flavicauda) in autumn and spring The fatty acid profile of Pickhandle barracuda (Sphyraena jello) and Yellowtail barracuda (Sphyraena flavicauda) in autumn and spring 59 70 3156 10.22124/janb.2017.3156 FA Ali Taheri Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Sistan & Baluchistan, Iran Isac Ibrahimzadeh Alahabad Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Sistan & Baluchistan, Iran Mir-Mehdi Zahedi Chemical Oceanography Department, Chabahar Maritime University, Chabahar, Sistan & Baluchistan, Iran Journal Article 2018 12 27 Biochemical composition of seafood is important in order to present some nutrition recommendations. In this study, the fatty acid composition of barracuda was investigated. Pickhandle barracuda (Sphyraena jello) and Yellowtail barracuda (Sphyraena flavicauda) were caught in autumn and spring from the Oman Sea during 2015 Total saturated fatty acids (SFAs) in both species were higher in spring (P<0.05) than in autumn. The most monounsaturated fatty acids (MUFA) were found in autumn (P<0.05). Sum of EPA + DHA was the least in spring, while highest in autumn. The omega 6 content in the Pickhandle barracuda in autumn did not show any significant difference in comparison with that of Yellowtail barracuda in spring (P>0.05). The most omega 3 fatty acid in both species was observed in specimens caught in autumn and had a significant difference with that of the spring (P<0.05). The maximum n-3/n-6 ratio was found in Pickhandle barracuda in spring (9.33 ± 0.53). Thrombogenecity index in Pickhandle barracuda in spring was the highest (0.62 ± 0.24) (P<0.05). Barracuda spawning starts from spring through summer, so, significant differences in the biochemical content may be due to the sexual requirements and also the nutrition conditions as well as the availability of food items. In conclusion, both barracudas are valuable in the human health nutrition especially in adults. Biochemical composition of seafood is important in order to present some nutrition recommendations. In this study, the fatty acid composition of barracuda was investigated. Pickhandle barracuda (Sphyraena jello) and Yellowtail barracuda (Sphyraena flavicauda) were caught in autumn and spring from the Oman Sea during 2015 Total saturated fatty acids (SFAs) in both species were higher in spring (P<0.05) than in autumn. The most monounsaturated fatty acids (MUFA) were found in autumn (P<0.05). Sum of EPA + DHA was the least in spring, while highest in autumn. The omega 6 content in the Pickhandle barracuda in autumn did not show any significant difference in comparison with that of Yellowtail barracuda in spring (P>0.05). The most omega 3 fatty acid in both species was observed in specimens caught in autumn and had a significant difference with that of the spring (P<0.05). The maximum n-3/n-6 ratio was found in Pickhandle barracuda in spring (9.33 ± 0.53). Thrombogenecity index in Pickhandle barracuda in spring was the highest (0.62 ± 0.24) (P<0.05). Barracuda spawning starts from spring through summer, so, significant differences in the biochemical content may be due to the sexual requirements and also the nutrition conditions as well as the availability of food items. In conclusion, both barracudas are valuable in the human health nutrition especially in adults.

https://janb.guilan.ac.ir/article_3156_84ea7a93288ea8a5fb897f3800ecec24.pdf