Stunting-Induced Compensatory Growth in Aquaculture: Mechanisms and Implications | Book Publisher International

Compensatory growth (CG) is an elevated growth rate often observed in fish that have previously experienced stress and returned to normal conditions. To induce CG responses, fish must undergo a catabolic phase, where they utilize endogenous energy reserves. In nature, fish encounter catabolic phases due to food limitations, migration and predation. In aquaculture, the catabolic phase is achieved through stunting practices such as feed restrictions, environmental manipulation and crowding stress. When fish experience the catabolic phase in captivity, they undergo various behavioural, physiological and biochemical changes to cope with the altered environmental conditions. Behavioural changes include reduced swimming and locomotion activities. Physiological adjustments involve metabolic changes such as reduced circulation of proteins, antibodies, enzymes and other molecular compounds. In biochemical alterations, fish utilize endogenous energy resources, such as lipids and proteins, which affect their overall nutritional composition. However, when stressed fish return to favourable conditions, they exhibit a CG response and rapidly restore their lost body weight, metabolic compounds and endogenous energy reserves. The effectiveness of the CG response can vary significantly depending on several factors, including the specific fish species, duration and severity of the stunting practice, as well as the conditions during the refeeding phase. This phenomenon has been harnessed in aquaculture to produce stunted fish seed. Extensive research on CG responses in fish over the past few decades has yielded inconsistent results, fostering debate over the practical application of CG response in aquaculture. To better understand and potentially leverage this phenomenon in aquaculture practices, it is crucial to critically examine the physiological changes that occur in fish during both stunting and post-stunting phases. This book aims to provide a comprehensive analysis of the actual changes occurring in fish during the stunting and post-stunting phases and explore the potential applications of CG responses in aquaculture, offering insights for more efficient and sustainable fish farming practices.

 

Author (s) Details

Suresh Babu Padinhate Purayil
ICAR-Central Marine Fisheries Research Institute, Kochi, Kerala, India.

 

Ande P. Muralidhar
ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India.

 

Karthireddy Syamala
ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India.

 

Somu Sunder Lingam R
Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, Tamil Nadu, India.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-49473-12-6

Processing and Quality Aspects of Value Added Indigenous Processed Camel Meat Product (Nyirinyiri) | Chapter 9 | Research Perspectives of Microbiology and Biotechnology Vol. 8

This book chapter discusses the processing and quality aspects of traditionally processed camel meat (Nyirinyiri) among the pastoral communities in Eastern Africa (Kenya). It outlines the principal technology involved in the processing and preservation, providing the generalized aspects of their indigenous knowledge practice. The camel meat product being discussed is one that is sun-dried, deep-fried, and preserved in fat. Nyirinyiri has been proven to confer certain nutritional and therapeutic benefits to consumers. Camel processed meat forms an important food component in the diet of pastoral households because it is a major source of protein containing high biological value as well as micronutrients. It is considered a functional food because it cures and remedies many ailments as discussed under therapeutic benefits. The quality and safety aspect of Nyirinyiri was discussed in a study whose findings indicated that the product was safe for consumption. Safety during processing can be assured by the adoption of strict sanitary guidelines and procedures during processing and preservation.

 

Author (s) Details

 

Stephen W. Kisembe
Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya.

 

Patrick S. Muliro
Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya.

 

Joseph W. Matofari
Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya.

 

Bockline O. Bebe
Department of Animal Sciences, Egerton University, Njoro, Kenya.

 

Please see the book here:- https://doi.org/10.9734/bpi/rpmab/v8/2658 

Plant Diversity of the Yaya Classified Forest in Southeastern Côte d'Ivoire | Chapter 6 | Emerging Issues in Environment, Geography and Earth Science Vol. 2

 The objective concerning this study is to contribute to a better information of the woody floristic difference of the Yaya Classified Forest. The tropics of Cancer and Capricorn roughly delimit tropical woods, that are wooded landscapes in sweltering places that may likewise be influenced by other variables like general winds. Certain types of tropical woods are challenging to classify. While categorization techniques established tree canopy bulk are easily used to temperate forests, they do not function well in lush forests. The Yaya top-secret forest is situated middle from two points latitudes 5°36 and 5°49 in the north and 03°41 and 03°27 in the west. It fills a tract of 23,879 hectares in the south-oriental of Côte d'Ivoire, in the Mé region and in the substitute-prefecture of Oghlawapo.  As a result of this investigation, 167 species disturbed into 134 distinct type and 47 families were identified. The Fabaceae, Euphorbiaceae, Malvaceae, and Rubiaceae were ultimate significant classifications. In degraded forest distinguished to thick jungle, species density was better. On the other hand, thick woods had a larger basal field than sites that had been reforested. In the reforestation district, variety was greater. 21 variety, or 12.42% of the total flora abridge, were red-listed for one IUCN. The thick thicket comprises a huge number of things for each width class. To further understand the vegetation of the Yaya classification forest, stocks of all the flora in this thicket region endure be made as this study only considered the assortment of woody vegetation.

Author(s) Details:

Jean-Marc Gala Bi Zaouri,
Félix Houphouet-Boigny University (Cocody-Abidjan), Laboratoy of Environments and Conservation of Biodiversity, 22 BP 582 Abidjan 22, Côte d'Ivoire.

Olivier N'guessan Yao,
Félix Houphouet-Boigny University (Cocody-Abidjan), Laboratoy of Environments and Conservation of Biodiversity, 22 BP 582 Abidjan 22, Côte d'Ivoire.

Kafana Soro,
Nangui Abrogoua University, Ecology Research Center (CRE), 08 BP 109 Abidjan 08, Côte d'Ivoire.

Dodiomon Soro,
Félix Houphouet-Boigny University (Cocody-Abidjan), Laboratoy of Environments and Conservation of Biodiversity, 22 BP 582 Abidjan 22, Côte d'Ivoire.

Please see the link here: https://stm.bookpi.org/EIEGES-V2/article/view/12193

Hydrolyzed Cane Honey: Quality and Food Safety Alternative | Chapter 8 | Current Perspectives in Agriculture and Food Science Vol. 3

 The study was proposed to apply a technological process to acquire hydrolyzed cane dear by acid inversion of sugarcane juice in the panela agro-modern sector, for the purposes of sustainability, quality and foodstuff safety. In Ecuador, sugarcane is used for the result of sugar and added products (panela, natural carbohydrate and scarcely sugarcane honey), accompanying important socioeconomic, pertaining to food, environmental and food security effects in rural extents. Documentary scientific information concerning the subject of study was reviewed and growth improvements were proposed for the process of hydrolyzed rod honey with effective and responsible administration of resources for a dynamic and tenable agroindustry. Results showed a higher yield in the result of hydrolyzed cane honey concerning panela and natural carbohydrate. Aspects of nutritional quality, security and yield of the product, influenced for one effect of natural explanation, concentration and packaging hotness were observed. Qualities such as sweet aroma, flavor and color were important and definite to promote the result of this product, promising food safety, exceptionally in rural and marginal city areas of the country. It should to make decisions concerning the immediate application of the device to stimulate allure development.

Author(s) Details:

Walter Quezada Moreno,
Facultad de Ciencias Agrarias, Universidad de Guayaquil, Ecuador.

Sandra Recalde Luna,
Facultad de Ciencias Agrarias, Universidad de Guayaquil, Ecuador.

Marcia Proaño Molina,
Facultad de Ciencias de la Industria y Producción, Universidad Técnica Estatal de Quevedo, Ecuador.

Edwin Cevallos Carvajal,
Facultad de Ciencias Agropecuarias y Recursos Naturales, Universidad Técnica de Cotopaxi, Ecuador.

Elsa Quilumbaquin Toaquiza,
Facultad de Ciencias Agropecuarias y Recursos Naturales, Universidad Técnica de Cotopaxi, Ecuador.

Walter D. Quezada Torres,
Facultad de Estudios de Postgrado e Investigación, Universidad Tecnológica Empresarial de Guayaquil, Ecuador.

Please see the link here: https://stm.bookpi.org/CPAFS-V3/article/view/10239

Development of Brahmi Leaves (Centella asiatica) Incorporated Health Mix for Improving Undernutrition and Intelligence among Children | Chapter 03 | Emerging Trends in Disease and Health Research Vol. 2

 In India, children suffer from a high rate of malnutrition. Growth failure, higher morbidity rates, decreased life expectancy, decreased cognitive function and development, decreased learning capacity, poor academic performance, inadequate adult efficiency, and diminished economic growth are all consequences of undernutrition in children. For kids, the health mix is the most popular, practical, easy-to-prepare, and healthy cuisine. This chapter focuses on the development of a less expensive and more nutritious health mix for children in order to improve their nutritional status and cognitive function. The basic materials were obtained, processed, powdered, and blended into five different health mixes. The nutritional and sensory properties of the created health mixtures were evaluated. According to the findings, the health mix III with a combination of multi grain such as redrice (25 g), bajra (25 g), greengram (20 g), soyabean (10 g), riceflakes (10 g), jaggery (8 g), and brahmi leaves (2 g) received significantly higher scores and was also chosen as the best in having high amounts of essential nutrients such as protein (14.9 g), fat (1.68 g), iron (6.52 g), zinc Furthermore, the prepared health mix variation III received the highest rating in several sensory attributes, with results equivalent to the control sample. As a result, thehealth mix, which is made up of a variety of multigrains and brahmi leaves, is one of the most practical food formulae for supplementing undernourished infants. Future research into the use of such supplements to improve the nutritional status and cognitive function of malnourished children is encouraged.

Author(S) Details

Anitha R.
Department of Foods and Nutrition, Muthurangam Government Arts College, Vellore, Tamilnadu, India.

View Book:- https://stm.bookpi.org/ETDHR-V2/article/view/5566

Effect of Conservation Methods on the Mineral Contents and the Nutritional Quality of the Oil of Some Maize Varieties (Zea mays L.) Produced in Côte d’Ivoire | Chapter 10 | Current Research Trends in Biological Science Vol. 3

Objective: The aim of this study was to evaluate the effect of conservation methods on the mineral
content of some maize varieties during post-harvest storage. To meet the needs for the human and
animal consumption, it is necessary to determine the mineral contents of raw materials.
Methodology: Eight maize varieties, including two local varieties used as controls (“Violet de Katiola”
and AC176) and six improved varieties (Obatanpa, MDJ, EV8728, GMRP18, Acr97TZLcomp-1w and
Acr97TZLcomp-1wsynth), produced by the Centre National de Recherché Agronomique (CNRA),
were stored according to three preservation methods (granary, attic and jute bag) during 120 days.
Sampling was performed every 30 days, followed by chemical analyses.
Results: The ash contents of local varieties were better preserved in the granary than in the attic or
the jute bag because no significant variation was observed at the end of the preservation time. In
improved varieties, all the ash contents varied. Concerning constitutive minerals, magnesium and
calcium contents were preserved in all varieties respectively during 30 and 120 days of storage in the
granary, the attic and the jute bag. On the other hand, some variations were observed for potassium
and phosphorus contents. For example, “Violet de Katiola” potassium content was best preserved in
the jute bag during 120 days; AC176 and EV8728 potassium contents were best preserved in the attic
respectively during 90 days and 60 days. The three preservation modes were suitable to maintain
ACr97 comp1wsynth potassium content between 60 and 120 days; but in this variety, phosphorus
was best preserved in the attic during 90 days. In level of nutritional quality of oil of the maize
varieties, the tenor of palmitic and linoleic acids of local varieties remained stable for 2 months in the
bag and 4 months in the attic, respectively, whereas the levels of oleic and linolenic acids remained
stable for 4 months in the canary. For improved varieties, palmitic and linoleic acid levels remained
stable for 2 months and 4 months respectively in the bag and oleic acid levels for 4 months in the attic
and canary. For For improved varieties, palmitic and linoleic acid levels remained stable for 2 months
and 4 months respectively in the bag and oleic acid levels for 4 months in the attic and canary.
Ultimately, the impact of duration and the method of conservation on the parameters of the corn grain
oils studied depends on the variety.
Conclusion: The three modes of maize grain storage were suitable to preserve magnesium and
calcium contents of local and improved varieties and Acr97TZLcomp1-wsynth potassium content.
Also, the impact of duration and the method of conservation on the parameters of the corn grain oils
studied depends on the variety

Author(s) Details

Dr. Deffan Kahndo Prudence
Department of Food Science and Technology, University of Nangui-Abrogoua, 02 P.O.Box 801 Abidjan 02, Côte d’Ivoire.

Dr. Nemlin Gnopo Jean
Laboratory of Technological Research Station, National Center of Agronomic Research, 08 BP 881 Abidjan 08, Côte d’Ivoire.

Dr. Akanvou Louise
Laboratory of Technological Research Station, National Center of Agronomic Research, 08 BP 881 Abidjan 08, Côte d’Ivoire.

Dr. Deffan Zranseu Ange Benedicte
Laboratory of Technological Research Station, National Center of Agronomic Research, 08 BP 881 Abidjan 08, Côte d’Ivoire.

Pr. Prof. Kouamé Patrice
Department of Food Science and Technology, University of Nangui-Abrogoua, 02 P.O.Box 801 Abidjan 02, Côte d’Ivoire.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/216