Survey of parasitic fauna of cultured shrimp in Ghofas area of Abadan

This survey was performed in order to investigation of parasites in different tissues of cultured shrimp and survey of intensity and incidence of these parasites in different tissues of shrimp. In this survey 145 shrimp belonged to Penaeus monodon and 97 shrimp belonged to P. indicus were reviewed. Epicommensal protozoa from gills and appendages by wet smear, stomach and hepatopancreas and intestine by stereomicroscope, crashed muscle and digested muscle and also, crashing of intestine for digestive protozoa were reviewed. The most intensity and incidence were belonged to Epistylis, Zoothamnium and Vorticella, respectively. In relation to metazoan parasites, there were no observation of worm parasites, such as trematodes, nematodes, cestodes and digestive protozoa such as gregarine among the cultured shrimp. All shrimp are susceptible to fouling by epicommensal protozoa. These organisms are naturally present on the bodies of cultured shrimp and their intensity and incidence can be related to the environmental condition. According to life cycle of metazoa and digestive protozoa (Johnson, 1989), absence of these parasites among cultured shrimp can be due to lack of intermediate hosts and consequently lack of completion of life cycle of these parasites in the cultured environments and consumption of prepared (inert) food

Survey of epidemiological of parasitic and bacterial infection in cultured fishes of Khouzestan Province

In this study which was carried out in khouzestan province, 1914 Pieces (1160 Pieces silver carp, Hypophthalmychthys molitrix; 498 Pieces common carp, cyprinus carpio; 172 Pieces Grass carp, ctenophryngodon idella and 84 Pieces Big head, Arysthychthys nobilis) from different parts of the province were examined. In three year period, 1378 to 1381, fish samples from four stations were transferred a live to the lab. Water samples also were taken and tested for some of the physicochemical factors. From a total of 1914 fish examined, 1190 showed parasitic infestation and bacterial infections (62.2%). Infestation study, infestation with these parasites have been found: Ichthophthirius, cryptobia, Trichodina, Costia, Hexamita, Dactylogyrus, Gyrodactylus, Lernea, Bothrio cephalus, Diplostomum and Capillaria. Also some species of Aeromonas, staphylococcus, Moraxella, Pectobacterium, Flavobacterium, Citrobacteria, pasteurella, Psedomonas and Alcaligenese were identified in the samples, which normally occur in Water, but in some conditions (High pH, temperature and ammonia) could cause disease and lesions specially in gills. Infestation with dactylogyrus and Gyrodactylus was found in all four kind of fishes with different infestation rate. But the highest infestation rate with dactylogyrus was in silver carp (55.2%) and lowest in common carp (14.6%). The highest infestation rate with gyrodactylus was in grass carp (42.4%) and lowest in common carp (10.6%). Ich, Bothrio cephalus and capillalia were found only in common carp and grass carp. Infestation with adult lernea and copepodid stage of lernea had greater percentage in the gills and derm of grass carp. The data showed infestation with this parasites (especially protozoans and lernea) and bacterial infection had occurred in all seasons especially in C area

Identification of white spot syndrome virus in cultured Penaeus indicus by polymerase chain reaction (PCR) in I.R. IRAN

The WSD is the important viral shrimp disease in past decade. The detection of virus in each country was investigated by polymerase chain reaction for sensitivity and accurate. In this research study we collected 23 samples from shrimp suspected to WSD. The DNA from samples collected and extracted and design two kind of primer from VP24 identified in gene bank by DNAsis software. A primer also designs for Housekeeping gene for positive and negative samples in all examined. The results showed the gene colon for wssv is the similar with others and 97% is consistency. The product of PCR was colon in plasmid and confirmed and this plasmid used for internal control

Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage

In this study, the effect of rosemary extract in two free and encapsulated forms to increase the shelf life of beef meat during a 28-day refrigerated storage period was investigated. For this purpose, rosemary was extracted using different extraction methods including ultrasound, solvent, and supercritical fluid extraction. The amount of phenolic compounds, antioxidant properties (free radical scavenging capacity of DPPH radical, ferric reducing antioxidant power), and antimicrobial activity of rosemary extract against pathogenic bacteria were evaluated. According to the results, the highest amount of phenolic compounds, antioxidant, and antimicrobial activity was observed in rosemary extracted by ultrasound method that used for next study (p < .05). In order to encapsulation of the rosemary extract, basil seed gum and soybean protein isolate separately and in combination form (1:1 w:w ratio) were used as carriers. Based on the particle size, zeta potential, and encapsulation efficiency tests, the best carriers were soybean protein isolate that used as a carrier for encapsulation. Then, to investigate the effect of rosemary extract to increase the shelf life of beef meat, 5 treatments including control, rosemary extract with concentrations of 800 ppm and 1,600 ppm, and nano-capsulation form of it with 800 ppm and 1,600 ppm concentrations were selected and they were periodically evaluated for chemical and microbial analysis (peroxide value, Thiobarbituric acid, color index, pH, and total viable count). The results showed that rosemary extract has an antimicrobial and antioxidant properties which could increasingly delay microbial spoilage and lipid oxidation of beef meat fillets, nano-capsulation form of rosemary could increase these qualities. The best results were observed in nano-capsulation of rosemary extract with 1,600 ppm (p < .05) as well as increased the shelf life of fillets till 21st day. Therefore, it seems that encapsulated rosemary extract could be used as a natural preservative in beef meat and meat products