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Asian Journal of Fisheries and Aquatic Research
Number of Followers: 0

This is an Open Access Journal

Open Access journal
ISSN (Online) 2582-3760
Published by SCIENCEDOMAIN international

[66 journals]

Probiotic Bacteria in Gastro-Intestinal Tract of Hybrid Catfish Fed Insect
Protein Meal
- Authors: Aliyu-Paiko Mohammed, Kate Isioma Iloba, Aliyat Adetayo Adediran, Yakubu Manbe Mohammed, Maureen Chukwu, Kabir Mohammed Adamu
  Pages: 1 - 13
  Abstract: The evaluations of insects’ protein as viable alternative protein source in fish diets are gaining more attention revealing that the protein has more comparative advantage than other protein sources. Therefore, this study was conducted to isolate and identify (using phylotypic and genotypic methods) bacteria isolates in the gastrointestinal tract (GIT) of African hybrid catfish fed supplemented grasshopper meal. Four feeding diets were adopted in this study; Diet A (conventional feed), Diet B (100% Grasshopper meal), Diet C (50% fishmeal and 50% Grasshopper meal) and Diet D (100% Fish meal). At the end of the 12- week experimental period, the fish were sacrificed for their GIT contents to determine bacteria diversity. In the catfish fed diet A, the bacteria isolates identified were Streptococcus pyogenes, Enterobacter aerogene, Staphylococcus aureus, Shigella flexneri, Escherichia coli, Leuconostoc latis and Klebsella pneumonia. In catfish fed diet B, Bacillus subtilis, Lactococcus bulgaricus, Lysinibacillus macroides, Lysinibacillus capsici, Stenotrophomonas pavanii and Lysinibacillus sp were isolated. Similarly, the fish fed diet C recorded the presence of Bacillus subtilis, Lactococcus bulgaricus, Lysinibacillus sp., Staphylococcus aureus, Lysinibacillus macroides, Stenotrophomonas pavanii and Enterobacter aerogene. The bacteria isolated in the GIT of fish fed diet D were Bacillus cereus, Staphylococcus aureus, Pedicoccus acidilactis, Escherichia coli, Salmonella typhi, Leuconostoc latis and Shigella flexneri. Probiotic bacteria were more in fish fed with diets B and C, an indication that the different ratio of supplemented grasshopper meal is good for the fish, as they have the potentials to boost the fish immune system and improve the microbial balance of its gastro-intestinal tract.
  PubDate: 2023-01-25
  DOI: 10.9734/ajfar/2023/v21i2529
Growth Performance and Survival of Climbing Perch (Anabas testudineus
Bloch) Raised in Conventional and Bioflocs System
- Authors: Agussyarif Hanafie, Danang Biyatmoko, . Fatmawati, Noor Arida Fauzana
  Pages: 14 - 37
  Abstract: The aim of this research is to analyze the performance of growth and survival of climbing perch (Anabas testudineus Bloch) which was raised in bioflocs and conventional systems. It investigated the difference in the initial size of the fry stocked with climbing perch has effect. The experimental design used in this study was a Factorial Completely Randomized Design (CRD) with 2 factors and 3 replications: Factor A: climbing perch aquaculture Systems; A1: climbing perch in conventional system of; A2: the climbing perch in bioflocs system; Factor B: Initial Size of fry Stocking; B1: fry size 3 ± 0.5cm; B2: fry size 5 ± 0.5cm and B3: fry size 7 ± 0.5cm. The research was conducted for 90 days with daily growth parameters (SGR), weight and length growth, survival rate, food conversion, flocsvolume density (FVD), and main water quality parameters (water temperature, pH, dissolved oxygen and dissolved ammonia).The results showed that the bioflocs system was able to increase the average growth in the range of 12-67% with an average of 29.73% when compared to conventional systems. The highest value for the daily growth rate or Specific Growth Rate (%/day) was for fry with a size of 7 cm in the bioflocs system (8,419%). The fry size of 3 ± 0.5cm in the bioflocs system had the highest difference in standard length (4.33 cm) while the highest average length during maintenance was the seed size of 7 ± 0.5 cm in the bioflocs system. The survival results of climbing perch fish during the study were based on the highest score on the seed size of 3 ± 0.5cm in the bioflocs system. The survival range of the bioflocs system is 94.89 - 99.67% and that of the conventional system is 82.00 - 94.26%. Thus the bioflocs system is able to increase survival in the range of 5-14% when compared to conventional systems. The bioflocs system is able to provide better feed efficiency than conventional systems in the range of 34-39%. The average value of floc volume density (FVD) in the bioflocs system is in the range of 5.35 – 8.16 ml/L, which is still ideal but can still be improved. Water temperature during the study period, air and water temperatures ranged from 28.54 to 28.71 (ºC), the degree of acidity in all treatments was in the range 6.34 – 7.27, dissolved oxygen levels were in the range 5.77 – 6.90 mg /L) while the average measurement results for ammonia levels (mg/L) were in the range of 0.49 – 0.57 mg/L. The temperature ranges in the studies on conventional and bioflocs systems are within the acceptable range for fish farming Water temperature during the study period, air and water temperatures ranged from 28.54 to 28.71 (ºC), the degree of acidity in all treatments was in the range 6.34 – 7.27, dissolved oxygen levels were in the range 5.77 – 6.90 mg /L) while the average measurement results for ammonia levels (mg/L) were in the range of 0.49 – 0.57 mg/L.
  PubDate: 2023-01-25
  DOI: 10.9734/ajfar/2023/v21i2530
Composition of Flavour Non Volatile Compound Steamed Milkfish (Chanos
chanos)
- Authors: Ana Muslimah, Rusky Intan Pratama, Rita Rostika, Evi Liviawaty
  Pages: 38 - 47
  Abstract: The purpose of this study is to identify the composition of non-volatile flavor compounds contained in steamed milkfish (Chanos chanos). This study was carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor; IPB Integrated Laboratory. The study was conducted experimentally by treating a sample of 100 grams of steamed milkfish (at 100°C for ± 30 minutes) to identify non-volatile compounds and 1 milkfish to test the description. Product description tests were carried out on samples which included appearance, flesh, aroma, texture, and taste. High Performance Liquid Chromatography (HPLC) was used to identify non-volatile flavour compounds. The findings revealed that steamed milkfish had 15 non-volatile flavor compounds identified from 15 amino acid compounds. The two umami-flavoring amino acids are 3.21% glutamic acid and 2.14% aspartic acid. The four sweet tasting amino acids are 1.31% alanine, 0.96% threonine, 1.13% glycine and 0.72% serine. The nine bitter amino acids are lysine 2.15%, leucine 1.74%, arginine 1.32%, valine 1.26%, isoleucine 1.16%, phenylalanine 0.95%, tyrosine 0.79%, methionine 0. .69% and 0.90% histidine. Steamed milkfish has a whole appearance with a bright yellowish color. The savory aroma of fresh steamed milkfish is in accordance with the characteristics of milkfish that live in brackish water. The texture of the meat is dense and very dense. The taste of savory steamed milkfish is according to its kind.
  PubDate: 2023-01-27
  DOI: 10.9734/ajfar/2023/v21i2536

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