جستجوی مقالات مرتبط با کلیدواژه « yellowfin seabream » در نشریات گروه « شیلات »

In this study reproductive biology of brood stock and larvae rearing technique of Acanthopagrus latus was investigated. Also, different development stages of the egg and larvae in a period of 42 days are described. The diameters of fertilized eggs were 0.77-0.85 mm. The eggs hatched in 32 h between 19-21◦C. The newly hatched out larvae had mean body weight of 84.6 µg and total length of 1.76-1.87 mm. At the end of this study period, yellowfin seabream larval reached to 5170 µg mean body weight and standard length of 12.1-12.6 mm. Gulping the air and swim bladder inflation occurred during first week of larval life, especially as from the sixth day after hatching. In the current study larvae were able to ingest and digest rotifer, Artemia nauplii and microparticulate diet successfully. High mortality of larvae was observed between days 20 and 30 after hatching. Average survival rate of larvae was around %43, when the study finished at day 42 after hatching. The techniques used in this research to deal with yellowfin seabream brood stock and larvae were found to be suitable and led to successful spawning and larval’s metamorphosis into fry in captive condition.

The aim of this study was to evaluate the effect of cooking on the content of minerals and vitamins yellow fin seabream fillets on the baking process. In this study fillets of yellow fin seabream (Acanthopagrus latus) with three methods include steaming, frying and grilling the (grill a) the amount of vitamins (a and E) and minerals (iron, phosphorus, copper, zinc, calcium, magnesium, potassium, sodium) was conducted with a sample of crude compared Grdyd.bray measured amounts of vitamin and mineral content Vitamins high performance liquid chromatography (HPLC) method for measuring atomic absorption spectrophotometry was used minerals. The comparison of all the minerals in samples cooked with raw samples, showed no significant changes (p˂0 /05).The content of vitamin A in the cooked samples, compared to the raw samples decreased significantly (p˂0 /05).the lowest amount of vitamin A were observed in fried samples (66/0 ± 6/7 mg/100gr wet weight ) (p˂0 /05). The content of vitamin E in all cooked samples, compared to the raw samples decreased significantly (p˂0 /05)and the lowest levels of vitamin E was observed in grilled samples (02/0 ± 293/0 mg/100gr wet weight). The results showed that three cooking methods including steamin and grilling and frying caused a insignificant change in mineral content but effect of these three methods of cooking on the content of vitamin a and E in fish fillets yellowfin seabream (Acanthopagrus latus) was different.

Mercury concentrations in various tissues of Yellowfin seabream (Acanthopagrus latus) were determined in five creeks of Musa Estuary – (1) Zangi، (2) Jafari، (3) Petroshimi، (4) Ghazaleh، and (5) Majidieh. Tissue samples were digested in acid and their Hg concentrations were assayed by atom-absorption method. Generally، the order of Hg concentrations in creeks was: Majidieh ≈ Ghazaleh > Petroshimi ≈ Jafari > Zangi. High concentrations at Majidieh and Ghazaleh is due to the location of the these creeks at the end sections of Musa Estuary، less water exchange with the open sea، transport of pollutants by tidal currents، presences of oil export wharf and oil effusions، and probably appropriate condition for the more Methylation of mercury. Calculation of muscle-liver ratio also indicated that only the condition of Zangi creek is close to environmental static conditions. Finally the order of mercury accumulation in body tissues of Yellowfin seabream was liver > muscle > skin ≈ bone ≥ fin ≈ scale، indicating high accumulation capacity of liver and muscle compared to other tissues، probably due to developed vascularization، high percentage of water content، and biochemical and functional characteristics of these tissues. It is also found that by the increase of mercury pollution the difference between Hg accumulation in liver and muscle increased.

Length- weight relationship and growth pattern, condition factor and length at first maturity of Yellowfin Seabream were investigated in the Persian Gulf by monthly sampling of 30 fish from September 2011 to August 2012. Maximum (31.45± 4.32) and minimum (17.80± 1.85) values of fork length and maximum (720.46 ± 292.58 gr) and minimum (134.01± 45.62) values of body weight were in January and September, respectively. The most frequent length category was of 26-28 cm which included 13% of the total samples. Fork length-weight relation in Acanthopagrus latus was calculated as W=0.0481FL2.7956 with R2= 0.984 that regarding non-significant difference between the estimated b and the number 3 with 0.95% confidence level, the growth pattern of this species was determined to be isometric in the Persian Gulf. Condition factor was calculated to be 2.132 in Acanthopagrus latus in the Persian Gulf waters. Condition factor was decreased from January to March and then increased from April to the end of autumn. Length at first maturity was estimated to be 24.31 cm of fork length in Acanthopagrus latus. 38% of caught fish had a length close or shorter than length at first maturity that this trend if continued would threaten Acanthopagrus latus stocks in future.