Erythrocyte Profile of Diploid and Triploid Silver Crucian Carp (Carassius auratus)
نویسندگان
چکیده
منابع مشابه
Complete mitochondrial genome of a natural triploid crucian carp mutant, Carassius auratus var. pingxiangnensis, and phylogenetic analysis of different ploidies in crucian carp.
Carassius auratus var. pingxiangnensis is a natural triploid crucian carp mutant. In order to understand its placement and genetic background at the gene level, the characteristics of mitochondrial DNA sequences and phylogenetic relationship were examined. The results showed that the mitochondrial DNA is a circular double-stranded DNA molecule that is 16,576 bp in length with 13 protein-coding ...
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The question of how the scaling of metabolic rate with body mass (M) is achieved in animals is unresolved. Here, we tested the cell metabolism hypothesis and the organ size hypothesis by assessing the mass scaling of the resting metabolic rate (RMR), maximum metabolic rate (MMR), erythrocyte size, and the masses of metabolically active organs in the crucian carp (Carassius auratus). The M of th...
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We investigated the effects of Cu2+-loaded silicate (CLS) on the growth performance, microflora of skin, gill and intestine, and intestinal morphology of crucian carp Carassius auratus. A total of 225 native wild crucian carp, with an average initial body weight of 20 g, were randomly divided into 5 treatment groups using 3 replicate tanks of 15 fish per group. The dietary treatments were (1) b...
متن کاملInhibition of CYP450 1A and 3A by berberine in crucian carp Carassius auratus gibelio.
Berberine has long been considered as an antibiotic candidate in aquaculture. However, studies regarding its effects on drug-metabolizing enzymes in fish are still limited. In the present study, the effects of berberine on cytochrome P4501A (CYP1A) and CYP3A in crucian carp were investigated. Injection of different concentrations of berberine (0, 5, 25, 50, and 100mg/kg) inhibited the CYP1A mRN...
متن کاملEffect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.
Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had s...
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ژورنال
عنوان ژورنال: Acta Veterinaria Brno
سال: 2006
ISSN: 0001-7213,1801-7576
DOI: 10.2754/avb200675020203