Effects of 2-phenoxyethanol (2-PE) anesthesia on some haematological and biochemical indices of silver carp (Hypophthalmichthys molitrix)

Effect of 2-phenoxyethanol anesthesia on some haematological and biochemical indices of silver carp (Hypophthalmichthysmolitrix)

In this study, the anesthetic effects of 2-phenoxyethanol (2-PE) on possible primary (cortisol level) and secondary (haematological indices and glucose level) stress responses were studied in silver carp (Hypophthalmichthys molitrix). Fish were first exposed to 0.1, 0.3, 0.5, 0.7 and 0.9 mL/L 2-PE, also the time to induction (deep anesthesia) and recovery were measured. At concentrations of 0.5, ...

Aspects of Embryonic and Larval Development in Bighead Carp Hypophthalmichthys nobilis and Silver Carp Hypophthalmichthys molitrix

As bighead carp Hypophthalmichthysnobilis and silver carp H. molitrix (the bigheaded carps) are poised to enter the Laurentian Great Lakes and potentially damage the region's economically important fishery, information on developmental rates and behaviors of carps is critical to assessing their ability to establish sustainable populations within the Great Lakes basin. In laboratory experiments,...

Evaluation of the Effects of Exposure to Copper Sulfate on some Eco-physiological Parameters in Silver Carp (Hypophthalmichthys molitrix)

Background: Copper is a trace element vital to life, but the toxic effect of water pollution with it on fish is now exhibited. Fish blood is susceptible to contaminationinduced stress and its alternation due to the hematological and immunological parameters can be utilized as toxicity indices of xenobiotics. Methods: In this study, juvenile species of silver carp with average weight of 200gr we...

Pathogen Susceptibility of Silver Carp (Hypophthalmichthys molitrix) and Bighead Carp (Hypophthalmichthys nobilis) in the Wabash River Watershed

Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix)

 The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p<0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflow...

Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix)

 The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp < /font>. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p < 0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunfl...