BFT （Biofloc Technology） has been currently applied in Cantho University to a number of targeted species from fresh-to marine and saline water species in the Mekong Delta, e.g. striped catfish （Pangasianodon hypoph...BFT （Biofloc Technology） has been currently applied in Cantho University to a number of targeted species from fresh-to marine and saline water species in the Mekong Delta, e.g. striped catfish （Pangasianodon hypophthalmus）, white leg shrimp （Litopenaeus vannamei）, tiger shrimp （Penaeus monodon） and Artemia Vinhchau strain （Artemia franciscana） for both in the lab-scales or production scales. The best growth and survival rate of striped catfish was obtained in 6%o. For white leg shrimp, the results indicated： （1） C （Carbon） source e.g. rice-flour or molasses supplementary based on the feed provided to promote survival, growth and shrimp biomass harvested; （2） it was fed less than 20% as usual but showed similar to those in the control; （3） combination of rice-flour and molasses at a ratio of 70：30 by weight of C and N （Nitrogen） in a ration of 15：1 enhanced shrimp survival and growth; （4） in intensive culture, shrimp could be against the infection of disease and end up with higher survival, growth in earthen ponds. For tiger shrimp, a set up for larvae till post larvae at different ratios of C and N and C：N of 30 PLI5 displayed with better survival rate （49.73 ± 7.07%） and production （74,596 ± 10.608 PL/m3）. Artemiafranciscana was set up at C：N = 10：1 and salinities from 35, 60, 80 and 100 ppt. After two weeks, there were no significant difference among treatment and the control （without biofloc） in term of survival and growth. Moreover, total embryos per female was not significant different with the control and even the number of embryos as cysts tended to be higher. BFT displayed its advantages when applied on culture system of different targeted species and there is no doubt that it could help to sustain aquaculture and save environment in the Mekong Delta in near future.展开更多
Changes in protein quality during ice storage affects the muscle structure,the textural quality,functional properties and the eating quality.Dynamic viscoelastic behaviour and gelling properties ofmeat proteinsin rela...Changes in protein quality during ice storage affects the muscle structure,the textural quality,functional properties and the eating quality.Dynamic viscoelastic behaviour and gelling properties ofmeat proteinsin relation to histological changes in white leg shrimp muscles were assessed for 14 days in ice storage.Reduction in Ca2+ATPase activity of fresh myofibrillar protein(MFP),fading of myosin banding pattern and increased gapping in myofibrils were clearly observed with progress of storage.The quality indices of the shrimp muscle were well correlated with histological and functional properties as a function of ice storage.Solubility of fresh MFP was 86.76%which decreased to 77.06%on the 14th day of storage period.Emulsion capacity found to increase during storage period.Gel strength of white leg shrimp meat was low(81±14 g cm)and further,reduced nearly 60%compared to fresh sample at the end of storage.The considerable reductions(from 535.77 kPa to 246.56 kPa)in storage modulus values were evident of diminishing elasticity and gelling ability of the meat due to ice storage.Therefore,this study usherd that the histological deterioration in myofibrils may be used as an indication of diminishing biochemical quality and gelling behaviour of the proteins.展开更多
文摘BFT （Biofloc Technology） has been currently applied in Cantho University to a number of targeted species from fresh-to marine and saline water species in the Mekong Delta, e.g. striped catfish （Pangasianodon hypophthalmus）, white leg shrimp （Litopenaeus vannamei）, tiger shrimp （Penaeus monodon） and Artemia Vinhchau strain （Artemia franciscana） for both in the lab-scales or production scales. The best growth and survival rate of striped catfish was obtained in 6%o. For white leg shrimp, the results indicated： （1） C （Carbon） source e.g. rice-flour or molasses supplementary based on the feed provided to promote survival, growth and shrimp biomass harvested; （2） it was fed less than 20% as usual but showed similar to those in the control; （3） combination of rice-flour and molasses at a ratio of 70：30 by weight of C and N （Nitrogen） in a ration of 15：1 enhanced shrimp survival and growth; （4） in intensive culture, shrimp could be against the infection of disease and end up with higher survival, growth in earthen ponds. For tiger shrimp, a set up for larvae till post larvae at different ratios of C and N and C：N of 30 PLI5 displayed with better survival rate （49.73 ± 7.07%） and production （74,596 ± 10.608 PL/m3）. Artemiafranciscana was set up at C：N = 10：1 and salinities from 35, 60, 80 and 100 ppt. After two weeks, there were no significant difference among treatment and the control （without biofloc） in term of survival and growth. Moreover, total embryos per female was not significant different with the control and even the number of embryos as cysts tended to be higher. BFT displayed its advantages when applied on culture system of different targeted species and there is no doubt that it could help to sustain aquaculture and save environment in the Mekong Delta in near future.
文摘Changes in protein quality during ice storage affects the muscle structure,the textural quality,functional properties and the eating quality.Dynamic viscoelastic behaviour and gelling properties ofmeat proteinsin relation to histological changes in white leg shrimp muscles were assessed for 14 days in ice storage.Reduction in Ca2+ATPase activity of fresh myofibrillar protein(MFP),fading of myosin banding pattern and increased gapping in myofibrils were clearly observed with progress of storage.The quality indices of the shrimp muscle were well correlated with histological and functional properties as a function of ice storage.Solubility of fresh MFP was 86.76%which decreased to 77.06%on the 14th day of storage period.Emulsion capacity found to increase during storage period.Gel strength of white leg shrimp meat was low(81±14 g cm)and further,reduced nearly 60%compared to fresh sample at the end of storage.The considerable reductions(from 535.77 kPa to 246.56 kPa)in storage modulus values were evident of diminishing elasticity and gelling ability of the meat due to ice storage.Therefore,this study usherd that the histological deterioration in myofibrils may be used as an indication of diminishing biochemical quality and gelling behaviour of the proteins.
