نتایج جستجو برای: lates calcarifer

تعداد نتایج: 654  

Journal: :Journal of aquaculture science 2022

Balai besar perikanan budidaya laut (BBPBL) Lampung merupakan salah satu unit pelaksana teknis di bidang pengembangan laut, peranan bbpbl adalah sebagai komoditas budidaya. Guna memenuhi diatas mendatangkan induk ikan kakap putih strain Australia tersebut. Pengamatan ini bertujuan untuk mengetahui performa hasil pemijahan (Lates calcarifer) Lokal dan yang meliputi jumlah telur total, fertilizat...

Bakar , J., Fatimah , A. Bakar, Özogul, F., Rahman, R.A., Yassoralipour, A. ,

Different modified atmosphere conditions with various CO2 concentrations on microbial load (psychrophile, mesophile aerobic and anaerobic bacteria) and physico-chemical properties of barramundi (Lates  calcarifer Bloch) fillets stored at 8°C were compared to determine the best packaging conditions. The gas conditions evaluated were 100% CO2 (M1), 75% CO2/25% N2 (M2), 50% CO2/50% N2 (M3), 25% CO...

2009
A. J. Salama

This study aimed to develop a suitable feeding program for the Asian sea bass, lates calcarifer fingerlings under supersaline condition by testing different feeding rates (FR) and feeding frequencies (FF). Three feeding rates namely; 1%, 2% and 4% and three feeding frequencies 1X, 2X and 4X were used in the study. Results showed that growth after 60 days parameters gave the highest values with ...

2009

The fatty acid composition of farmed Tra catfish (Pangasius hypophthalmus) was determined and compared to farmed Atlantic salmon (Salmo solar) and to wild-caught Asian seabass (Lates calcarifer). Saturated fatty acids (SFA) were most abundant in catfish (42.6%) while salmon (37.2%) and seabass (39.0%) were rich in polyunsaturated fatty acids (PUFA). Tra catfish contains Docosahexaenoic acid (DH...

2017
Jodi Anne Jonns Peter Richard Brooks Paul Exley Sue Poole D. İpek Kurtböke

Off-flavour taint of aquaculture products is a global issue reducing consumer confidence in the farmed produce as they are taken up via the gills of fish, and deposited in the lipids of the animal. If the fish are not purged, resulting undesirable muddy earthy flavour taint can be tasted by consumers. These undesirable flavour and odour is caused by the terpenoid compounds namely geosmin and 2-...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید