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

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 contamination-induced 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 w...

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,...

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

Hematological changes of silver carp (hypophthalmichthys molitrix) in response to Diazinon pesticide

Diazinon is widely consumed for plague control in the agricultural farms and in domestic and aquaculture aspects. The present research purposed to evaluate the effect of half-lethal concentration (LC50) of diazinon on some biochemical and hematological parameters of silver carp, hypophthalmichthys molitrix, after 0, 24, 48 and 96 h. The results showed that the values of leukocytes (WBC), haemat...

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...