Effects of starvation and refeeding on the hematological and serum parameters and body proximate composition of Caspian salmon (Salmo trutta caspius) fingerligs

This study was conducted to investigate the effects of periods of starvation and refeeding on some hematological, serum parameters and whole body proximate composition in Caspian salmon (Salmo trutta caspius). 240 samples of the Caspian salmon with an average weight of 13.73 ± 0.63 g were kept in 300 liter polyethylene tanks. Samples were fed twice a day with Rainbow trout commercial feed to the point of satiation. This experiment lasted for 10 weeks with control (without starvation) and 3 starvation treatments including 2, 4 and 6 weeks of starvation followed by 4 weeks of refeeding with 3 replicates. During rearing period, the average of water temperature, pH and dissolved oxygen were 14.15±0.27 ° C, 8.44±0.17 and 6.34±0.24 mgl-1, respectively. At the end of starvation period, the results of blood parameters showed that starvation significantly increased red blood cells and hematocrit in treatment with 2 weeks of starvation (0.893±0.58 × 106/mm3) and 6 weeks of starvation (42.33±3.21 %, P0.05). At the end of the experiment, the lowest value of lipid belonged to starvation treatments while the highest value was observed in control (P<0.05). Generally, this can be inferred that Caspian salmon fish can tolerate starvation for 2 weeks without any negative impact on blood and serum biochemical parameters and for 4 weeks on whole body proximate composition

Lipid quality in benni (Barbus sharpeyi) fillets during ice storage

Abstract This research was conducted to evaluate qualitative changes of Benni Fish (Barbus Sharpeyi) during its maintenance in ice storage for 20 days. To do so, chemical spoilage indicators including peroxide (PV), thiobarbituric acid (TBA), free fatty acids(FFA), total lipid (TL), moisture (M), heme iron (HI), and also organoleptic parameters (tissue, gill appearance, gill smell, general appearance, and eyes) were measured. Fat quality of sample fish (in terms of oxidative and hydrolytic rancidity) showed a significant reduction during the maintenance period (p&lt;0.05). Peroxide index changes from 3.73 to 7.52 (meq/kg) and TBA from 0.5 to 6.6 (mg MDA/kg) was recorded as markers of oxidative spoilage and FFA changes from 2.05 to 6.58 (expressed as % of oleic acid) were recorded as indicator of hydrolytic rancidity. Each one of sensory tests were rated as excellent to good until the fourth day and their quality was acceptable until the tenth day and then organoleptic results dropped significantly. In general, the best time of fish Shelf life in ice storage was determined to be 7 to 10 days