International Journal of
Fisheries and Aquaculture

  • Abbreviation: Int. J. Fish. Aquac.
  • Language: English
  • ISSN: 2006-9839
  • DOI: 10.5897/IJFA
  • Start Year: 2010
  • Published Articles: 214

Table of Content: June 2011; 3(6)

June 2011

Fatty acids content and profile of common commercial Nile fishes in Sudan

The muscle tissues of the Nilefishes: Lates niloticus, Bagrus bayad, Oreochromis niloticus, Synodontis schall and Tetraodon lineatus were analyzed for fatty acids compositions and profiles by gas liquid chromatography. Of the thirty-three fatty acids of different saturation levels detected, the predominant fatty acids were palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1ω9),...

Author(s): Elagba Haj Ali Mohamed and Gamal Nasser Al-Sabahi

  • Article Number: AD493F94027

June 2011

Research on in vitro culture and inducing nacre crystal formation of freshwater pearl mussel mantle epithelial cell Sinohyriopsis cumingii

The foundation of natural pearl formation by mussels is calcium carbonate in the form of aragonite crystals, secreted essentially by the epithelial cells of mantle tissue as nacre. The in vitro explant culture of nacre secreting pallial mantle explants of freshwater pearl mussel was a vital step in the approach to the establishment of quality of pearl mussel species, by screening pearl mussel species that are...

Author(s): Pham Van Phuc, Pham Quoc Viet, Nguyen Minh Hoang, Nguyen Thanh Tam and Phan Kim Ngoc

  • Article Number: 7F8D69D4034

June 2011

Growth, survival and proximate body composition of Labeo rohita larvae fed artificial food and natural food organisms under laboratory condition

This investigation was carried out to study the effect of different live feed and dry feed on growth and  survival of Labeo rohita at a stocking density of 20 larvae per trough having 10 L of water. The increase  in weights and lengths were used as measures of growth. The duration of the experiment was 30 days.  Seven dietary treatments were tested viz. Artificial diet with 45% protein (LFr1),...

Author(s): Yahya Bakhtiyar , Seema Langer, S.K. Karlopia and Imtiaz Ahmed

  • Article Number: BCD9A694043