scholarly journals Size and age at first copulation and spawning of the apple snail, Pomacea canaliculata(Gastropoda: Ampullariidae).

2002 ◽  
Vol 37 (1) ◽  
pp. 199-205 ◽  
Author(s):  
Gerardo F. Estoy, Jr. ◽  
Yoichi Yusa ◽  
Takashi Wada ◽  
Hironori Sakurai ◽  
Koji Tsuchida
Keyword(s):  
Pomacea Canaliculata ◽  
Apple Snail

scholarly journals Comparison of Invasive Apple Snail (Pomacea canaliculata) Behaviors in Different Water Temperature Gradients

Water ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1149
Author(s):  
Mi-Jung Bae ◽  
Eui-Jin Kim ◽  
Young-Seuk Park
Keyword(s):  
Water Temperature ◽  
Farming Systems ◽  
Freshwater Snail ◽  
Freshwater Ecosystems ◽  
Pomacea Canaliculata ◽  
Activity Levels ◽  
Self Organizing Map ◽  
Apple Snail ◽  
Temperature Changes ◽  
Organic Farming Systems

Pomacea canaliculata (known as invasive apple snail) is a freshwater snail native to South America that was introduced into many countries (including Asia and North America) as a food source or for organic farming systems. However, it has invaded freshwater ecosystems and become a serious agricultural pest in paddy fields. Water temperature is an important factor determining behavior and successful establishment in new areas. We examined the behavioral responses of P. canaliculata with water temperature changes from 25 °C to 30 °C, 20 °C, and 15 °C by quantifying changes in nine behaviors. At the acclimated temperature (25 °C), the mobility of P. canaliculata was low during the day, but high at night. Clinging behavior increased as the water temperature decreased from 25 °C to 20 °C or 15 °C. Conversely, ventilation and food consumption increased when the water temperature increased from 25 °C to 30 °C. A self-organizing map (an unsupervised artificial neural network) was used to classify the behavioral patterns into seven clusters at different water temperatures. These results suggest that the activity levels or certain behaviors of P. canaliculata vary with the water temperature conditions. Understanding the thermal biology of P. canaliculata may be crucial for managing this invasive snail.

Inhibition of egg hatching with apple wax solvent as a novel method for controlling golden apple snail (Pomacea canaliculata)

2005 ◽  
Vol 24 (5) ◽  
pp. 483-486 ◽  
Author(s):  
Der-Chung Wu ◽  
Jih-Zu Yu ◽  
Bing-Huei Chen ◽  
Chien-Yih Lin ◽  
Wen-Hsiung Ko
Keyword(s):  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Egg Hatching ◽  
Golden Apple Snail ◽  
Novel Method

Pomacea maculata.

2021 ◽  
Author(s):  
Rob Cowie ◽  
Romi L. Burks ◽  
Amy E. Miller ◽  
Alexandria L. Hill
Keyword(s):  
Invasive Species ◽  
South America ◽  
Species Identification ◽  
Geographical Area ◽  
Freshwater Snail ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Pomacea Maculata ◽  
Golden Apple Snail ◽  
History Of

Abstract P. maculata is a freshwater snail native to a wide geographical area in South America from the Rio de la Plata in Argentina and Uruguay to the Amazon in Brazil. It is commonly confused with any number of similar large apple snails, including the well-known invasive golden apple snail Pomacea canaliculata (listed among '100 of the world's worst invasive species'). Both species have been introduced to South-East and East Asia, although for many years they were not distinguished and the Asian introductions were widely identified as "golden apple snails" and the name P. canaliculata was applied to them. Due to the confusion in species identification, the history of introduction of P. maculata remains somewhat uncertain as does its invasiveness and pest potential. Much of the literature is confounded, for example, the snails illustrated by Cowie (2002) as P. canaliculata are in fact P. maculata. The majority of invasive populations in Asia appear to be P. canaliculata, often not mixed with P. maculata (Hayes et al., 2008; Tran et al., 2008) and the pest potential of P. canaliculata in such cases is clear. However, much less has been written about the invasiveness and pest potential of 'P. maculata'.

scholarly journals PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Siti Nurhadia ◽  
Hermanto Hermanto ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Wheat Flour ◽  
Chicken Meat ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Chicken Nuggets ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Golden Apple Snail ◽  
Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

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