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Behavior Of Red Snapper, Lutjanus Campechanus, In Relation To Trawl Modifications To Reduce Shrimp Trawler Bycatch., Donna Reeve Rogers
Behavior Of Red Snapper, Lutjanus Campechanus, In Relation To Trawl Modifications To Reduce Shrimp Trawler Bycatch., Donna Reeve Rogers
LSU Historical Dissertations and Theses
Behavioral responses of young-of-the-year red snapper, Lutjanus campechanus, to alterations in water flow were examined in the laboratory and the field in an effort to facilitate their release from shrimp trawls. Experiments with red snapper, collected by divers, were conducted in a racetrack flume. Four vertical and two horizontal mesh and solid panel types were examined. Four snapper (out of 96) escaped with vertical panels and thirteen fish (out of 48) exited with horizontal panels. Escapes occurred primarily with solid panels containing 0.95-cm holes drilled at 5-cm intervals. However, snapper that escaped with solid horizontal panels frequently went back into …
Quantifying Sustainability In Aquaculture Production., Rex Hall Caffey
Quantifying Sustainability In Aquaculture Production., Rex Hall Caffey
LSU Historical Dissertations and Theses
Despite increasing institutional focus in aquaculture, sustainability remains an amorphous and much debated concept. Little consensus has been identified on the issue beyond the general recognition that the concept should contain environmental, economic, and sociological considerations. This study addressed the specific, relevant question of whether politically diverse aquacuiture interests can collectively develop and agree on production-level goals and indicators of aquaculture sustainability. The research partitioned sustainability into its three subcategories: environmental, economic and social. This division facilitated the use of existing conventions of measurement and expression in each subcategory. Employing a modified Delphi technique, over 100 aquaculture stakeholders in the …
Temporal Variation In Larval Fish Condition Indices., Michael John Burger
Temporal Variation In Larval Fish Condition Indices., Michael John Burger
LSU Historical Dissertations and Theses
A sensitive methodology for the determination of RNA and DNA concentrations was developed which allowed for the quantification of nanogram amounts of both DNA and RNA. The method uses a combination of thiazole orange, a non-specific nucleic acid stain, and the RNA degrading enzyme RNase. Thiazole orange had high fluorescence yield. The fluorescence was additive for combinations of RNA and DNA. The addition of proteinase-K increased the fluorescence of the tissue sample by 100%. Recovery of nucleic acid standards added to tissue extracts yielded $\sim$100% recovery. The method is compatible with assays for protein concentration and electron transport system (ETS) …
Influence Of Diet And Genetic Strain On Desirable Flavors In Farm-Raised Catfish., Carol Ann Kelly
Influence Of Diet And Genetic Strain On Desirable Flavors In Farm-Raised Catfish., Carol Ann Kelly
LSU Historical Dissertations and Theses
This farm-raised catfish quality study measured desirable flavor attributes, Chickeny, Nutty, Fat Complex, Corn, Sweet, with the objective to determine effects of feed ingredients, time-on-diet and genetic strain. Overall flavor impact differences were tested by triangle tests. The diets were Casein-base reference feed by itself or partially substituted with: 10% catfish meal, 10% meat and bone meal, 10% rice bran, or 3% menhaden oil and commercial feed formulation. Fish were grown indoors to minimize environmental flavors for 70, 160, 210 and 318 days. The genetic strains evaluated were channel, albino channel, blue, hybrid channel x blue, and black bullhead catfish. …
Characterization And Utilization Of Flavors From Undersized Crawfish., Feng Chen
Characterization And Utilization Of Flavors From Undersized Crawfish., Feng Chen
LSU Historical Dissertations and Theses
Undersized processed crawfish are proposed to be a resource for effective recovery of crawfish flavors. Tail puree from undersized crawfish was hydrolyzed using protease APL-440 through response surface methodology to enrich flavor production. Optimal hydrolytic conditions were determined to be pH $8{\sim}9,\ 65\sp\circ$C, 0.3% (V/W) enzyme/substrate ratio with the reaction maintained at 33.3% puree concentration over 60 min period. Effects of storage time and extraction method on the crawfish flavor profile were evaluated. Shorter storage time gave superior flavor stocks with less oxidized flavors. The shelf-life of frozen crawfish puree was at least six months. Atmospheric simultaneous distillation-solvent extraction (A-SDE) …
Identification Of Antigens Of Edwardsiella Ictaluri, The Causative Agent Of Enteric Septicemia Of Catfish (Esc)., Michelle Marie Moore
Identification Of Antigens Of Edwardsiella Ictaluri, The Causative Agent Of Enteric Septicemia Of Catfish (Esc)., Michelle Marie Moore
LSU Historical Dissertations and Theses
Edwardsiella ictaluri, causative agent of enteric septicemia of catfish (ESC), is the primary bacterial pathogen of commercially produced channel catfish (Ictalurus punctatus). The purpose of this study was to make progress towards development of a successful ESC vaccine by generating and characterizing a pool of E. ictaluri antigens and determining if they were protective against ESC in catfish. Antigenic protein expression was evaluated in E. ictaluri cells under different conditions of growth using two-dimensional polyacrylamide gel electrophoresis (2D-PAGE) and western blotting with pooled convalescent catfish serum (CCS). Results showed protein bands separated by one-dimensional PAGE may consist of one or …