Differences between the livers of spawning male and female sea lamprey (Petromyzon marinus)

1970 ◽  
Vol 48 (4) ◽  
pp. 745-750 ◽  
Author(s):  
E. Kott
Keyword(s):  
Protein Content ◽  
Petromyzon Marinus ◽  
Fat Content ◽  
Male And Female ◽  
Three Samples ◽  
Significant Difference ◽  
Sea Lampreys ◽  
Rapid Accumulation ◽  
Spawning Time ◽  
Green Coloration

Migratory sea lampreys (Petromyzon marinus) were collected in spring from rivers flowing into Lakes Ontario, Erie, and Huron. Lengths, weights, liver weights, and liver colors were recorded. Livers were analyzed for fat, water, and protein content. Transmission spectra of chloroform extracts of liver pigments were also obtained. Female livers from Lake Ontario and Lake Huron lamprey were larger than male livers, whereas male livers of Lake Erie lamprey were larger than female livers. In all three samples female livers developed a green coloration more rapidly than did male livers, as a result of a more rapid accumulation of biliverdin. Male livers had a much higher fat content, but by the end of spawning even these livers had a reduced fat content. Initially the water content of male livers was much lower but by spawning time no real difference was found between male and female livers. No significant difference could be detected in the protein content of male and female livers.

Proximate composition of male and female African catfish (Clarias gariepinus) and tilapia (Tilapia zilli) in Jega river, Kebbi state, Nigeria

2020 ◽  
Vol 01 (02) ◽  
pp. 28-35
Author(s):  
W. M. Namaga ◽  
B. Yahaya ◽  
M. A. Salam
Keyword(s):  
Protein Content ◽  
Fish Species ◽  
Lipid Content ◽  
Proximate Composition ◽  
Clarias Gariepinus ◽  
Fibre Content ◽  
African Catfish ◽  
Male And Female ◽  
Juvenile Female ◽  
Significant Difference

Fish is highly nutritious, tasty, and easily digestible. It is much sought after by a broad cross-section of the world’s population, particularly in developing countries as it provides the cheapest protein source. Nigeria is blessed with numerous inland freshwater rivers and lakes scattered all over the country. This freshwater habitat consists of many species of fish that have successfully dominated all niches over time and have for many reasons remained unstudied. The situation concealed a lot of scientific information particularly on food security and safety to the inmates and the country at large. Jega River which transcended many States in the North-Western part of Nigeria to open into the river Niger is one of such rivers largely uncared for, study-wise. African catfish (Clarias gariepinus) and Tilapia (Tilapia zillii) have been wisely selected for the present proximate composition studies. The juveniles of these fishes were purchased from local fishermen in Mariner Waje landing site of the river which flows by Jega town, a local government area in Kebbi State, Nigeria. For the study, the methodology approved by the Association of Official Analytical Chemists (AOAC) was used to determine the proximate composition of the fishes. The highest percentage crude protein content of 49.18 ± 0.30% was observed in juvenile female C. gariepinus; while the lowest protein content of 39.22± 0.50% was observed in juvenile male T. zilli. The highest percentage lipid content of 11.75± 1.50% was observed in juvenile female tilapia; while the lowest percentage lipid content of 6.25± 0.29% was observed in male African catfish. The highest percentage fibre content of 4.00 ± 0.29% was observed in male and female C. gariepinus, while the lowest percentage fibre content of 0.75± 0.29% was observed in male tilapia. There were variations (p< 0.05) when the protein and lipid contents of both the species were compared with each other. There was also a significant difference (p< 0.05) when the carbohydrate contents were compared between the fish species, but there was no significant difference (p > 0.05) when the fibre content was compared within the species. The analyses showed that both the male and female fish species studied had high protein contents.

scholarly journals Influence of the origin on selected determinants of the quality of pork meat products

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 547-552 ◽  
Author(s):  
B. Garbowska ◽  
M. Radzymińska ◽  
D. Jakubowska
Keyword(s):  
Glutamic Acid ◽  
Protein Content ◽  
Acid Content ◽  
Salt Content ◽  
Meat Products ◽  
Fat Content ◽  
Pork Meat ◽  
Significant Difference ◽  
Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 &plusmn; 1.98%). The fat content was significantly higher in traditional ham (16.25 &plusmn; 14.47%), compared with local ham (4.38&nbsp;&plusmn; 2.26%) and the mass (9.29 &plusmn; 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 &plusmn; 0.72 and 2.90 &plusmn; 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 &plusmn; 8.08 mg NaNO(V)/kg and 17.53 &plusmn; 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

scholarly journals PENGARUH KONSENTRASI TEPUNG TEMPE TERHADAP NUTRISI DAN MUTU SENSORI OPAK SINGKONG DARI LOMBOK UTARA

Pro Food ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 459
Author(s):  
Arindra Pemilia ◽  
Dody Handito ◽  
Yeni Sulastri
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Polynomial Method ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
The Right

ABSTRACT The objective of this research was to determine the right concentration of tempeh flour to enhance nutrition and sensory quality of cassava opak from North Lombok. The method used in this research was Randomized Complete Block Design (RCBD) with six treatments which adding 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) tempeh flour from tapioca starch weight. The data obtained were analyzed by analysis of variance (ANOVA) at 5% level using SPSS software. If there was any difference, the data tested further by Orthogonal Polynomial Method (OPM) for the nutrient and by Honestly Significant Difference (HSD) for sensory evaluation at 5% level. The result showed that the tempeh flour concentration gave a significant difference on protein content, fat content, carbohydrate content, total calories, hedonic test (colour and taste) and scoring test ( colour, taste and  aroma). Based on the result of sensory evaluation, the additional of 15% of tempeh flour was slightly liked by the panelis and it had protein content 5.92%; moisture content 4.10%; ash content 2.60%; fat content 10.89%; carbohydrate content 76.6%; total calories 427.63 Cal/100 g; slightly yellow, slightly crunchy; slightly smells tempeh and slightly tastes tempeh.   Keywords: Cassava, opak, protein, tempeh flour   ABSTRAK Tujuan dari penelitian ini adalah untuk menentukan konsentrasi tepung tempe yang tepat untuk meningkatkan nutrisi dan mutu sensori opak singkong dari Lombok Utara. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 6 taraf perlakuan konsentrasi tepung tempe 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) dari berat tepung tapioka. Data hasil pengamatan diuji dengan analisis keragaman (ANOVA) pada taraf 5% menggunakan software SPSS, apabila terdapat perbedaan nyata diuji lanjut dengan menggunakan uji Polinomial Ortogonal untuk uji nutrisi dan Beda Nyata Jujur (BNJ) untuk uji sensoris pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan tepung tempe memberikan pengaruh yang berbeda nyata terhadap kadar protein, kadar lemak, kadar karbohidrat dan total kalori serta uji sensoris hedonik (warna dan rasa) dan uji scoring untuk (warna, rasa dan aroma). Berdasarkan hasil uji sensoris penambahan tepung tempe sebanyak 15% adalah perlakuan yang cita rasanya agak disukai oleh panelis dengan kadar protein 5,92%; kadar air 4,10%; kadar abu 2,60%; kadar lemak 10,89%; kadar karbohidrat 76,46%; total kalori 427,63 Kal/100 g; berwarna putih kekuningan; bertekstur agak renyah; agak beraroma tempe dan agak berasa tempe.   Kata Kunci: Opak, protein, singkong, tepung tempe

scholarly journals Investigating chemical parameters in hot dog sausages from Novi Sad market

2011 ◽  
Vol 65 (5-6) ◽  
pp. 385-397
Author(s):  
Nadezda Prica ◽  
Milan Baltic ◽  
Milica Zivkov-Balos ◽  
Zeljko Cupic ◽  
Zeljko Mihaljev
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Fat Content ◽  
Total Protein Content ◽  
Average Content ◽  
Chemical Parameters ◽  
Significant Difference ◽  
The Difference ◽  
Novi Sad ◽  
Hot Dog

Meat products play an important role in the modern diet. The production of cooked sausages comprises an important segment in the complex meat industry. Hot dogs are prepared according to production specifications and differences in the quality of products can therefore be expected. This paper presents a comparative analysis of chemical parameters in products of five different manufacturers at the Novi Sad market. Water content, fat, protein, sodium chloride, the relative protein content of connective tissue in meat protein (RCP) and ash were analyzed. The difference between the average contents of chemical quality parameters in hot dogs was examined. The average water content ranged from 56.29?3.30% to 61.44?4.08%. The average total fat content ranged from 17.60?3.07% to 20.66?4.65%. No statistically significant difference (p?0.05) was detected in the fat content of the products of manufacturers D and B, as well as C and B. Between the average fat content of the producers E and D the difference in fat content was found to be p?0.01. In all other cases, the difference between the average fat content was p?0.001. The average total protein content in hot dogs ranged from 11.77?1.08% and 15.41?1.82. No statistically significant difference (p?0.05) was detected between the average total protein content in hot dogs of manufacturers A and C. Between the average protein content of D and E meat manufacturers the statistically significant difference had a value of p?0.01, and the average protein content in hot dogs of all other manufacturers had a significant difference (p?0.001). The total protein content in all five manufacturers of hot dogs met the prescribed standard (10%). RCP content in the hot dogs of different producers ranged from 17.34?0.95% to 22.33?2.08%. No statistically significant difference (p?0.05) was detected in the average contents of RCP in hot dogs of manufacturers D and E and A and B. but a statistically significant difference was detected (p?0.001). between the average content of RCP in all other manufacturers of hot dogs. The average chloride content in hot dogs from different manufacturers ranged from 1.30?0.10% to 2.55%?0.16%. The average ash content in different hot dog producers ranged from 1.99?0.18% to 3.46?0.22%. The average content of chloride and ash in all five manufacturers was significantly different.

Origin of iron in sea lamprey, Petromyzon marinus, tissues during embryogenesis and early larval life

1996 ◽  
Vol 74 (12) ◽  
pp. 2206-2210 ◽  
Author(s):  
Kelly K. Tsioros ◽  
John A. Holmes ◽  
John H. Youson
Keyword(s):  
Petromyzon Marinus ◽  
Sea Lamprey ◽  
Maternal Transfer ◽  
Larval Life ◽  
Exogenous Feeding ◽  
Sea Lampreys ◽  
Fe Uptake ◽  
Rapid Accumulation ◽  
Influence Of Substrate

Iron (Fe) concentration was measured in unfertilized eggs, embryos, prolarvae, and young larvae (up to day 56) of sea lampreys (Petromyzon marinus) raised in two substrates to determine (i) the importance of maternal transfer to Fe accumulation in sea lampreys and (ii) the influence of substrate on Fe uptake in young larvae. Unfertilized eggs contained about 35 ng of Fe, supporting the maternal transfer hypothesis. There were no significant changes in Fe concentration in developing embryos and prolarvae after hatching. Young larvae rapidly accumulated Fe from their burrowing substrate and the amount accumulated depended on the amount of Fe in the substrate. Since this rapid accumulation coincides with the beginning of exogenous feeding, as well as burrowing, environmental sources of Fe appear to be important contributors to Fe body burdens in larval sea lampreys.

A Model of Feeding by Parasitic Lampreys

1989 ◽  
Vol 46 (11) ◽  
pp. 1845-1852 ◽  
Author(s):  
Philip A. Cochran ◽  
James F. Kitchell
Keyword(s):  
Energy Intake ◽  
Petromyzon Marinus ◽  
Host Density ◽  
Subsequent Growth ◽  
Previous Theory ◽  
Significant Difference ◽  
Sea Lampreys ◽  
Model Predictions ◽  
The Relationship ◽  
Partial Prey Consumption

We derived a quantitative feeding model to estimate energy intake by parasitic sea lampreys (Petromyzon marinus) as a function of lamprey mass, host mass, and attachment time. Comparison of model predictions with observed growth by lampreys with known feeding histories suggests that the feeding model, used in conjunction with a previous model of lamprey energetics, generates unbiased predictions of energy intake and subsequent growth. On the basis of the relationship between energy intake and attachment time, and in accordance with previous theory on partial prey consumption, we hypothesized that duration of attachment by lampreys to individual hosts should vary inversely with host density. No significant difference in attachment time or latency to attack at two host densities could be detected, although the first attachment by a lamprey tended to be longer than its second, regardless of host density.

scholarly journals Pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kadar protein dan lemak daging itik petelur afkir

2018 ◽  
Vol 6 (01) ◽  
pp. 25-32
Author(s):  
Aju Tjatur Nugroho Krisnaningsih ◽  
Dyah Lestari Yulianti
Keyword(s):  
Protein Content ◽  
Fat Content ◽  
Fruit Extracts ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Post Production

Abstrak  Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kualitas daging itik petelur afkir. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan konsentrasi kombinasi ekstrak nanas (N) dan papaya (P) sebagai perlakuan. Adapun perlakuan penelitiannya yaitu P0 (0%N, 0%P); (P1 25%N, 75%P); P2 (50%N, 50%P), and P3 (75%N, 25%P). Setiap perlakuan diulang 3 kali. Variabel dalam penelitian adalah kadar protein dan kadar lemak daging itik pedaging. Hasil penelitian menunjukkan perbedaan yang signifikan untuk konsentrasi kombinasi ekstrak buah nanas dan Abstract The purpose of this study was to determine the effect of a combination of pineapple and papaya fruit extracts at different concentrations on the quality of the meat of post-production laying ducks. The method used was a Completely Randomized Design (CRD) with a combination of pineapple extract (N) and papaya (P) as a treatment. The research treatment is P0 (0% N, 0% P); (P1 25% N, 75% P); P2 (50% N, 50% P), and P3 (75% N, 25% P). Each treatment was repeated 3 times. The variables in the study were protein content and fat content of broiler duck meat. The results showed a significant difference for the concentration of the combination of pineapple and papaya fruit extracts on protein content (P <0.01) with an average P0 (21.98%), P1 (17.40%), P2 (17.37%), P3 ( 17.62%) and fat content (P <0.01) with an average P0 (2.15%), P1 (3.75%), P2 (3.41%), P3 (3.54%). Based on the results it can be concluded that the best experiment is at 75% N 25% P.  

Research of physical and mechanical properties, chemical composition and safety of melon variety «torpedo»

2021 ◽  
pp. 88-91
Author(s):  
Ауелбек Изтаев ◽  
Галия Куандыковна Искакова ◽  
Мадина Асатуллаевна Якияева ◽  
Бауыржан Ауелбекович Изтаев ◽  
Зайра Сатаевна Уйкасова
Keyword(s):  
Mechanical Properties ◽  
Comparative Analysis ◽  
Chemical Composition ◽  
Protein Content ◽  
Phosphorus Content ◽  
Physical And Mechanical Properties ◽  
Fat Content ◽  
Significant Difference ◽  
Reducing Substances ◽  
High Phosphorus Content

Представлены результаты исследований физико-механических свойств, химического состава и показателей безопасности составных частей (мякоть, кожура, семена) дыни сорта «Торпеда». В результате сопоставительного анализа химического состава мякоти, кожуры и семян дыни показано их существенное различие. Так, содержание жира в мякоти составляет 0,26±0,003 г, в кожуре - 1,24±0,01 г, в семенах - 26,21±0,31, содержание белка составляет 7,56±0,11; 9,92±0,14 и 21,52±0,32 г соответственно. Изучение содержания редуцирующих веществ и сырой клетчатки показало их высокое содержание в кожуре по сравнению с мякотью и семенами. Установлено, что высокое содержание калия (934,88±14,02 г) и натрия (270,54±3,78 г) сосредоточены в мякоти, высокое содержание железа (15,12±0,23) - в кожуре, а высокое содержание фосфора (854,72±0,82 г) - в семенах. По результатам исследований доказано, что показатели безопасности дыни сорта «Торпеда» полностью соответствуют требованиям ТР ТС 021/2011. The results of studies of the physical and mechanical properties, chemical composition and safety indicators of the constituent parts (pulp, peel, seeds) of «Torpedo» melon are presented. As a result of a comparative analysis of the chemical composition of the pulp, peel and seeds of the melon, their significant difference was shown. Thus, the fat content in the pulp is 0.26±0.003 g, in the peel - 1.24±0.01 g, in the seeds - 26.21±0.31, the protein content is, respectively, 7.56±0.11; 9.92±0.14 and 21.52±0.32 g. The study of the content of reducing substances and crude fiber showed their high content in the peel, in comparison with the pulp and seeds. It was found that a high content of potassium (934.88±14.02 g) and sodium (270.54±3.78 g) are concentrated in the pulp, a high content of iron (15.12±0.23) - in the peel, and a high phosphorus content (854.72±0.82 g) - in seeds. According to the research results, it has been proven that the safety indicators of the Torpedo melon fully comply with the requirements of TR CU 021/2011.

scholarly journals The effect of bee pollen as dietary supplement on meat chemical composition for broiler Ross 308

2013 ◽  
Vol 61 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Peter Haščík ◽  
Ibrahim Omer Elamin Elimam ◽  
Jozef Garlík ◽  
Miroslava Kačániová ◽  
Juraj Čuboň ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Fat Content ◽  
Control Group ◽  
Water Contact ◽  
Bee Pollen ◽  
Energy Value ◽  
Thigh Muscles ◽  
Significant Difference ◽  
Positive Effect

The present experiment was aimed to study the effect of bee pollen on the meat chemical composition of broiler’s Ross 308 breast and thigh muscles. In the experimental groups were added bee pollen in an amount (group E1 – 2 500 mg.kg−1, group E2 – 3 500 mg.kg−1 and E3 – 4 500 mg.kg−1) to the feed mixtures for 42 days. At the end of the study the water content was higher in experimental groups than the control group and on breasts there were a significant difference (P ≤ 0.05) between control groups and experimental groups (E1, E2 and E3) also there was a significant difference (P ≤ 0.05) between the experimental E3 and experimental E1, E2 groups. In protein content, the control group was higher than experimental groups and there no significant differences (P ≥ 0.05) among the groups. In fat content, the control group (2.04%, 13.2%) was higher than experimental groups E1 group (1.59%, except thigh 14.11%), E2 group (1.70%, 13.00%) and E3 group (1.51%, 10.96%) and on breast there were significant differences (P ≤ 0.05) between control group and experimental groups E1, E3 and on thigh there were significant differences (P ≤ 0.05) between experimental E3 and experimental E1, E2 groups. In energy value (kJ.100 g−1) of the breast and thigh muscles in control was higher than experimental groups and on the breasts there were a significant differences (P ≤ 0.05) between control group and experimental groups (E1, E3) and on the thigh there were significant differences (P ≤ 0.05) between experimental E1 and experimental E3 groups. From the study we concluded that the bee pollen has a positive effect of the breast’s meat chemical composition of broiler, which led to increase the water contact and reduce the fat content and energy value, but he had a normal effect on thigh, also bee pollen has normal effect on the protein content of the breast and thigh muscles.

scholarly journals Expression of three GnRH receptors in specific tissues in male and female sea lampreys Petromyzon marinus at three distinct life stages

2013 ◽  
Vol 7 ◽  
Author(s):  
Jeffrey A. Hall ◽  
Wayne A. Decatur ◽  
Dana M. Daukss ◽  
Mary K. Hayes ◽  
Timothy J. Marquis ◽  
...  
Keyword(s):  
Petromyzon Marinus ◽  
Life Stages ◽  
Male And Female ◽  
Gnrh Receptors ◽  
Sea Lampreys
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