Chilled storage of Asian seabass, Lates calcarifer Bloch semen: Effects of ions, extenders and storage periods on sperm quality and fertilization ability

2021 ◽  
Author(s):  
Verapong Vuthiphandchai ◽  
Traimat Boonthai ◽  
Subuntith Nimrat
Keyword(s):  
Sperm Quality ◽  
Lates Calcarifer ◽  
Asian Seabass ◽  
Chilled Storage ◽  
And Storage

Characterization of red-spotted grouper nervous necrosis virus isolated from ovarian fluids of asymptomatic wild Asian seabass, Lates calcarifer

Aquaculture ◽  
2021 ◽  
pp. 736846
Author(s):  
Venkata Satyanarayana Nallala ◽  
M. Makesh ◽  
K. Radhika ◽  
T. Sathish Kumar ◽  
P. Raja ◽  
...  
Keyword(s):  
Nervous Necrosis Virus ◽  
Necrosis Virus ◽  
Lates Calcarifer ◽  
Asian Seabass

scholarly journals First onboard fertilization of Asian seabass, Lates calcarifer: effects of egg stocking density on the fertilization, hatching and survival rate

2021 ◽  
pp. e00841
Author(s):  
Mohammed Ashraful Haque ◽  
Md. Istiaque Hossain ◽  
Sheikh Aftabuddin ◽  
Ahasan Habib ◽  
Mohammad Abdul Momin Siddique
Keyword(s):  
Survival Rate ◽  
Stocking Density ◽  
Lates Calcarifer ◽  
Asian Seabass

scholarly journals A combination of taurine and caffeine maintains sperm quality in equine semen during chilled storage

2021 ◽  
Vol 8 (4) ◽  
pp. 1
Author(s):  
Hermelinda Perez ◽  
Hilda Netro ◽  
Paulina guez ◽  
Maricruz n ◽  
Ana Acosta ◽  
...  
Keyword(s):  
Sperm Quality ◽  
Chilled Storage

scholarly journals Effect of Lactic and Citric Acid Pretreatment on Quality Changes of Green Mussel (Perna Viridis) During Chilled Storage

2018 ◽  
Vol 6 (3) ◽  
pp. 862-872 ◽  
Author(s):  
JULIE ANN ABOGANDA ARCALES ◽  
LODA MONTEDERAMOS NACIONAL
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Storage Life ◽  
Perna Viridis ◽  
Acid Pretreatment ◽  
Untreated Sample ◽  
Green Mussel ◽  
Chilled Storage ◽  
Basic Nitrogen ◽  
And Storage

Limited shelf life of green mussel restricts its accessibility to wider markets. The study assessed the potential of using organic acids (lactic and citric acids) in enhancing the quality and storage life of chilled mussel. Pretreatments included: 2% lactic acid (LA) and 2% citric acid (CA). Results from sensory analysis concluded that lactic acid (LA) pretreatment had 15 days of acceptability compared to the untreated sample. It had also lower the volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), psychrophilic and lactic acid bacteria count of the sample during the storage. The weight loss of the citric acid pretreated sample was higher compared to the lactic acid pretreated mussel. Results from quality assessment indicated that pretreatment using lactic acid can be used to improve the storage life of chilled green mussel for 15 days compared 6 days of untreated samples.

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