FT Vol.51(3)
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- ItemGrowth Performance and Haematological Parameters of Clarias gariepinus Fingerlings Fed with Bitter Kola (Garcinia kola) Seed Meal(Society of Fisheries Technologists (India)Cochin, 2014)The effect of varied levels of inclusion of Garcinia kola seed meal in diets on growth performance and haematological parameters was investigated in Clarias gariepinus fingerlings. Fish were fed diet supplemented at 0, 50, 100, 150 and 200 g kg-1 inclusion levels of Garcinia kola seed meal for eight weeks. Fish feed supplemented with Garcinia kola meal showed significantly improved growth performance and feed utilization over the control (0 kg-1 Garcinia kola seed meal) treatment. The highest specific growth rate (1.34±0.02% day-1) and best feed conversion ratio (16.28±0.05) were obtained in 100 g kg-1inclusion level of Garcinia kola seed. Protein efficiency ratio and feed conversion efficiency were also higher in fish fed with Garcinia kola seed meal and lowest in the control. Generally growth decreased beyond 100 g kg-1 level of inclusion. Protein and lipid content increased (p<0.05) in fish supplemented with seed meal. Also there was an improvement in blood parameters (WBC, HGB, RBC, and PCV) in fish fed with Garcinia seed meal compared to the control. The result suggests that dietary supplementation with Garcinia kola seed meal improved growth rate and feed utilization was the best at 100 g kg-1 for Clarias gariepinus fingerlings.
- ItemAssessment of Bacterial Contamination and Antibiotic Resistance Patterns among Escherichia coli in Finfishes of Kolkata, India(Society of Fisheries Technologists (India)Cochin, 2014)Bacterial contamination and safety of finfishes of commercial importance and the frequency of antibiotic resistance in Escherichia coli in fishes of Kolkata retail markets were evaluated. Finfishes available in the retail markets recorded high levels of total viable counts (4.30-7.93 log cfu g-1), coliforms (1.60-4.38 log MPN g-1), faecal coliforms (£4.38 log MPN g-1) and E. coli (£4.04 log MPN g-1). Majority of the E. coli was resistant to oxytetracycline (73%) and exhibited multiple antibiotic resistance (52%). Mutation frequencies to oxytetracycline were higher (1.3x10-9– 7.3x10-4) compared to chloramphenicol (4.6x10-8– 6.8x10-8). Seven serotypes were recorded, of which O-type 95 was the most common. Shiga-like toxinproducing E. coli serotypes such as O2, O22 and O114 were recorded. The results revealed that most of the commercially important fishes did not meet the national and international quality standards and were contaminated with antibiotic resistant and shiga-like toxin-producing E. coli, which represent a health risk to the consumers.
- ItemAquaculture Knowledge Dissemination through Information and Communication Technology Projects: e-Learning Module Approach(Society of Fisheries Technologists (India)Cochin, 2014)e-Learning techniques are useful for delivering agriculture and aquaculture related knowledge and information to farmers directly and indirectly through Information and Communication Technology (ICT) projects like e-Choupal, iKisan and Information Village Research Project of M. S. Swaminathan Research Foundation (MSSRF). Identifying information needs of users of ICT projects in coastal areas and aqua farmers at regular intervals followed by disseminating appropriate information in the required electronic format could be a viable strategy for the improvement of knowledge and skills. Information needs assessment of users of Village Resource Centre and Village Knowledge Centres of Pudhucherry and Ramanathapuram, which are the information centers in coastal areas of Tamilnadu, India, initiated by Information Village Research Project of MSSRF was conducted. Based on the overall assessment, the asynchronous e-Learning modules on ‘Handbook of fisheries institutions’ in English, ‘Mud crab fattening (Scylla tranquebarica)’ in Tamil and ‘Soil and water management in brackishwater shrimp aquaculture’ in English were developed.
- ItemResistance of Escherichia coli and Salmonella isolated from marine and freshwater fishes towards Carbapenems(Society of Fisheries Technologists (India), Cochin, India, 2014)The carbapenems are beta-lactam antimicrobial agents with an exceptionally broad spectrum of activity and are active against most Enterobacteriaceae including those that produce ampC b-lactamase. Resistance to carbapenems, especially carbapenems-resistant-Enterobacteriaceae (CRE) is a serious issue worldwide as it is extremely difficult to combat bacteria resistant to carbapenems. Fifty two isolates of Escherichia coli and twelve isolates of Salmonella (invA and stn gene positive) isolated from marine fish and freshwater fish were tested for their susceptibility to carbapenems namely meropenem, imipenem and ertapenem. A low percentage (3.9%) of E.coli showed resistance to meropenem, while 11.5 & 17% of E.coli and 8.3 & 25% of Salmonella showed intermediate sensitivity to meropenem and ertapenem, respectively. However, 100% of E. coli and Salmonella were sensitive to imipenem. Importantly, meropenem resistant E.coli was also found to be resistant to other antibiotics such as ciprofloxacin, gentamicin, nalidixic acid, norfloxacin and tetracycline. The results indicate that carbapenem resistance in E. coli and Salmonella isolated from fish was marginal but nevertheless needs continuous monitoring.
- ItemThermal processing of fishery products in flexible and rigid containers(Society of Fisheries Technologists (India), Cochin, India, 2014)Thermal processing, one of the most widely used methods for fish preservation facilitates long-term stability for a wide range of seafood products. In thermal processing, food is preserved in hermetically sealed containers in cooked form for storage at ambient temperature, without compromising on the quality. Over the years, this technology has led to the evolution of new products and packs which have been readily accepted by consumers. This article reviews the early work on thermal processing in cans, its development through various stages, the concept of retort pouches for food processing, their evolvement as containers for thermal processing, different types of packaging films used, their advantages and disadvantages, different types of fish products that were developed in retort pouches and factors affecting heat penetration rate are elaborated. The changes in nutritional quality in terms of vitamins, colour, texture and microbial quality during thermal processing are also discussed.