A microsatellite linkage map of the European sea bass Dicentrarchus labrax L.

The first comparative study on the growth performance of European seabass (Dicentrarchus labrax, L. 1758) and gilthead seabream (Sparus aurata, L. 1758) commercially farmed in low salinity brackish water and earthen ponds

In this study, 50 000 European seabass and 50 000 gilthead seabream with an average wet weight of 1.6 g were cultivated during 600 days under low water salinity conditions (7‰) of which getting out from underground at fixed 19°C, being produced in earthen ponds under commercial production conditions. From the beginning to the end of the experiment, the same fish feeds were used for both species...

Helminth parasites of sea bass (Dicentrarchus labrax, Linnaeus, 1758), gray mullet (Chelon labrosus, Aisso, 1826) from Bafa Lake, Turkey

In this study, sea bass (Dicentrarchus labrax, Linnaeus, 1758),  gray mullet (Chelon labrosus,  Aisso, 1826), bream  (Spanus aurata, L. 1785) and carp (Cyprinus carpio, L. 1758) supplied from Bafa Lake from October 2013 to February 2014, underwent a parasitological examination for helminth parasites. In total 86 fish were examined and four helminth species (Diplactanum aequans, H...

Effects of multiple freezing and refrigerator thawing cycles on the quality changes of sea bass (Dicentrarchus labrax)

The freezing-thawing effect on the meat quality of whole, gutted and fillets of sea bass (Dicentrarchus labrax) were investigated. It was aimed to investigate the changes in the meat quality of whole, gutted and fillets of sea bass in multiple frozen (-18±2ºC) and thawed cycles in refrigerated conditions (4±2°C). The meat quality assessment of the sea bass groups (whole, gutted and fillets) sub...

Mechanisms of oocyte development in European sea bass ( Dicentrarchus labrax , 1 L . ) :

Impacts of gamma radiation on nutritional components of minimal processed cultured sea bass (Dicentrarchus labrax)

  Eviscerated sea bass, Dicentrarchus labrax were irradiated by Cobalt-60 at commercial irradiation facility at dose of 2.5 and 5 kGy at 2–4°C. The influences of the irradiation on proximate, fatty acid and amino acid composition in cultured sea bass were investigated. Significant differences (P < 0.0.5) were found between non-irradiated and irradiated sea bass in terms of moisture, protein, fa...