Dissertations / Theses on the topic 'Algal feeding'
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Richardson-Coy, Robin. "Feeding Selectivity of an Algivore (Tropheus brichardi) in Lake Tanganyika." Wright State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=wright1492509389713611.
Full textGatenby, Catherine M. "A study of holding conditions, feed ration, and algal foods for the captive care of freshwater mussels." Diss., This resource online, 2000. http://scholar.lib.vt.edu/theses/available/etd-02132009-171006/.
Full textRadley, Reed Alan. "The effect of foliar applications of sprays made from kelp (macrocystis integrifolia) on growth of phaseolus vulgaris : b possible role of algal phytohormone-like substances." Thesis, University of British Columbia, 1989. http://hdl.handle.net/2429/29773.
Full textLand and Food Systems, Faculty of
Graduate
Wareham, M. T. "The feeding of Nais elinguis (Muller) on algae." Thesis, Cardiff University, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.354748.
Full textSomers, Rosemarie. "The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality." Thesis, North Dakota State University, 2017. https://hdl.handle.net/10365/28386.
Full textMaart, Brenton Ashley. "The biotechnology of effluent-grown Spirulina, and application in aquaculture nutrition." Thesis, Rhodes University, 1993. http://hdl.handle.net/10962/d1004111.
Full textTsanigab, Salomon M. "Evaluating Namibian macrophytic algae as dietary source for South African abalone (Haliotis midae)." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1657.
Full textAn 84-day study was conducted to find a suitable diet and feeding level for the culture of South African abalone (Haliotis midae) in Namibia. Two experimental diets, namely, a seaweed diet (SWD) Laminaria pallida (macrophytic algae) and a formulated diet (FD) (macro-algae), for use in abalone (Haliotis midae) feed development, were evaluated. The animals used in this study were juveniles (24.33 ± 3.14 mm shell length; 2.72 ± 0.83 g live weight, mean ± SE) and sub-adults (58.07 ± 10.33 mm shell length and 41.96 ± 20.61 g live weight, mean ± SE). The nutrient profile of the SWD and FD displayed no differences in the protein and carbohydrate levels. Crude protein levels ranged from 4.91 to 17.68% (dry matter (DM) basis). The lipid levels in the FD (0.25%) were almost 0.56% lower than that in the SWD (0.76%). The feed conversion ratio (FCR) and protein efficiency ratio (PER) for the sub-adult abalone ranged from 2.80 to 10.90 and 0.10 to 0.40, respectively. The juvenile abalone fed on the FD yielded significantly lower (P < 0.05) FCRs (0.8) and higher PERs (1.20) than their counterparts fed on the SWD. A similar trend was observed for the sub-adult abalone although the differences were not significant (P > 0.05). The relative growth rate (RGR) of juvenile fed on the FD was 25% lower compared to those fed on the SWD, while that of the sub-adult abalone fed on the FD was 29% lower compared to the abalone fed on the SWD. From the daily growth rate (DGR) in terms of daily body weight (DGRBW) calculated after the 84-day period, repeated-measures ANOVA (RANOVA) indicated no interaction between time period and diet. Although slightly lower, the DGRBW for the juvenile abalone fed on the SWD diet (0.033 g/day) did not differ significantly from the DGRBW of abalone fed on the FD (0.079 g/day). In contrast, sub-adult abalone fed on the SWD exhibited significantly higher DGRBW compared to those fed on the FD. Although the abalone fed on the FD was slightly higher in nutritional content, there was no significantly difference (P > 0.05) in the nutritional profile of the abalone soft body tissue fed on either the SWD or FD. There was no significant (P > 0.05) difference in preference when comparing the aroma of the abalone meat samples fed on either the SWD or FD. However, there was a significant difference (P < 0.05) in the consumers’ preference in terms of flavour for the abalone sample fed on the FD. The trained taste panel results indicated that there was no difference in the aroma and flavour of the abalone fed on the different diets (P > 0.05). This study showed that cultured juvenile H. midae, readily accepted a FD, producing high consumption and survival rates. The FD still warrants further refinement and testing for it to become a more effective mariculture feed with commercial potential.
Potts, Warren Mason. "A nutritional evaluation of effluent grown algae and zooplakton as feed ingredients for Xiphohorous helleri, Poecilia reticulata and Poecilia velifera (Pisces : Poeciliidae)." Thesis, Rhodes University, 1998. http://hdl.handle.net/10962/d1005151.
Full textPiltz, Sofia Helena. "Models for adaptive feeding and population dynamics in plankton." Thesis, University of Oxford, 2014. http://ora.ox.ac.uk/objects/uuid:811fd94d-d58e-48fa-8848-ad7dc37a099f.
Full textWhittington-Jones, Kevin John. "Ecological interactions on a rocky shore : the control of macroalgal distribution by intertidal grazers." Thesis, Rhodes University, 1998. http://hdl.handle.net/10962/d1005350.
Full textIsmail, Azma Hanim. "Community structure and algal feeding preferences of zooplankton in Myponga and South Para Reservoirs." Thesis, 2012. http://hdl.handle.net/2440/79822.
Full textThesis (Ph.D.) -- University of Adelaide, School of Earth and Environmental Sciences, 2012
Ko, Hai-Lun, and 柯海倫. "Effects of Temperature, Salinity and Algal Concentration on the Filter-Feeding of Bivalve Sanguinolaria rostrata." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/82723187491550467577.
Full text國立中山大學
海洋資源學系研究所
92
The environment of bivalve Sanguinolaria rostrata growth and reproduction is affected by temperature, salinity and algal concentration.The growth and fattening of the bivalves is closely associated with filter-feeding. Hence, the present work was to investigate the effect of temperature, salinity and algal concentration on the filter-feeding of the bivalves. The salinity ranging from 5 to 30 at the interval of 5 psu, four temperatures at 20°, 25°, 27° and 30℃, and three algal concentrations of each Isochrysis galbana and each Chaetoceros gracilis, 104 , 105 and 106 cells/ml, were used. Algal concentration was measured each hour and each test run last for 6 hours. A peak appeared at the salinity of 20 psu in each clearance rate vs salinity curve and clearance rate decreased with increasing algal concentration; a peak also appeared at the salinity of either 15∼20 psu in the ingestion rate vs salinity curve; and ingestion rate and the amount of pseudofaeces increased with increasing algal concentration. Under the conditions of algal concentration 104 cells/ml and temperature range 20°~30℃, a peak appeared at 25℃ in each clearance rate and each ingestion rate vs temperature curves, and the greatest peak of clearance rate was 1.13 l/h; and the amount of pseudofaeces was the greatest at 25℃ and 20 psu. The bivalves fed with Isochrysis galbana have greater clearance and ingestion rates but less amount of pseudofaeces, compared to those fed with Chaetoceros gracilis.
Forbes, Gregory Allan. "The diet and feeding ecology of the green sea turtle (Chelonia mydas) in an algal-based coral reef community." Thesis, 1996. https://researchonline.jcu.edu.au/27399/1/27399_Forbes_1996_thesis.pdf.
Full textDemetropoulos, Carl Lee. "Enhanced production of Pacific dulse (Palmaria mollis) for co-culture with abalone in a land-based system." Thesis, 2002. http://hdl.handle.net/1957/31533.
Full textKinley, Robert. "EVALUATION OF THE EFFECTS OF FEEDING MARINE ALGAE AND SEAWEEDS ON RUMINAL DIGESTION USING IN VITRO CONTINUOUS CULTURE FERMENTATION." 2011. http://hdl.handle.net/10222/13889.
Full text"Evaluation of bromophenols in Hong Kong seafood and enhancement of bromophenol content in an aquacultured fish (sparus sarba)." 2002. http://library.cuhk.edu.hk/record=b5891228.
Full textThesis (M.Phil.)--Chinese University of Hong Kong, 2002.
Includes bibliographical references (leaves 131-148).
Abstracts in English and Chinese.
Abstract (in English) --- p.i
Abstract (in Chinese) --- p.iv
Acknowledgement --- p.vi
Contents --- p.viii
Abbreviation --- p.xii
List of Tables --- p.xiii
List of Figures --- p.xv
Chapter 1. --- Introduction --- p.1
Chapter 2. --- Literature review --- p.5
Chapter 2.1 --- Fisheries in Hong Kong --- p.5
Chapter 2.2 --- Flavor of seafood --- p.6
Chapter 2.2.1 --- Lipid-derived volatile aroma compounds --- p.7
Chapter 2.2.2 --- "Alcohols, aldehydes and ketones" --- p.8
Chapter 2.2.3 --- Enzymatic conversion of sulfur- and nitrogen-containing precursors --- p.9
Chapter 2.2.4 --- Thermally generated compounds --- p.9
Chapter 2.2.5 --- Bromophenols --- p.10
Chapter 2.2.5.1 --- General properties of bromophenols --- p.11
Chapter 2.2.5.2 --- Threshold of bromophenols --- p.14
Chapter 2.2.5.3 --- Toxicity of bromophenols --- p.17
Chapter 2.2.5.4 --- Previous studies about bromophenols --- p.19
Chapter 2.2.5.5 --- Bromophenols in aquacultured seafood --- p.20
Chapter 2.2.5.6 --- Possible dietary sources of bromophenols --- p.20
Chapter 2.2.5.7 --- Possibility of increasing bromophenol content in aquacultured fish --- p.23
Chapter 2.3 --- Criteria for selecting experimental fish model --- p.24
Chapter 3. --- Distribution of Bromophenols in selected Hong Kong seafoods --- p.27
Chapter 3.1 --- Introduction --- p.27
Chapter 3.2 --- Materials and methods --- p.28
Chapter 3.2.1 --- Sample collection and preparation --- p.28
Chapter 3.2.2 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.30
Chapter 3.2.3 --- Gas chromatography / mass spectrometry (GC/MS) --- p.30
Chapter 3.2.4 --- Compound identification and quantification --- p.31
Chapter 3.2.5 --- Recoveries --- p.33
Chapter 3.2.6 --- Moisture determination --- p.34
Chapter 3.2.7 --- Statistical analysis --- p.34
Chapter 3.3 --- Results and discussion --- p.34
Chapter 3.3.1 --- Distribution of bromophenols in seafoods --- p.34
Chapter 3.3.1.1 --- Bromophenols in marine fishes --- p.49
Chapter 3.3.1.2 --- Bromophenols in mollusks --- p.49
Chapter 3.3.1.3 --- Bromophenols in crustaceans --- p.50
Chapter 3.3.2 --- Seasonal variations of TBCs --- p.51
Chapter 3.3.3 --- Bromophenols in diet contents --- p.52
Chapter 3.3.4 --- Bromophenol contents of freshwater fish --- p.53
Chapter 3.3.5 --- Relationship between the living habitats and bromophenol contents --- p.56
Chapter 3.3.6 --- Bromophenols as flavor compounds in seafoods --- p.58
Chapter 3.4 --- Conclusion --- p.59
Chapter 4. --- Distribution of Bromophenols in selected Hong Kong seaweeds --- p.61
Chapter 4.1 --- Introduction --- p.61
Chapter 4.2 --- Materials and methods --- p.62
Chapter 4.2.1 --- Sample collection and preparation --- p.62
Chapter 4.2.2 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.63
Chapter 4.2.3 --- Gas chromatography / mass spectrometry (GC/MS) --- p.64
Chapter 4.2.4 --- Compound identification and quantification --- p.65
Chapter 4.2.5 --- Recoveries --- p.66
Chapter 4.2.6 --- Moisture determination --- p.67
Chapter 4.3 --- Results and discussion --- p.67
Chapter 4.3.1 --- Distribution of bromophenols in marine algae --- p.67
Chapter 4.3.2 --- Seasonal variations --- p.76
Chapter 4.3.3 --- Functions of bromophenols in marine algae --- p.79
Chapter 4.3.4 --- Marine algae as sources of bromophenols in marine environment --- p.80
Chapter 4.4 --- Conclusion --- p.81
Chapter 5. --- Enhancement of bromophenol contents in aquacultured fish by the development of bromophenol-rich fish feeds --- p.83
Chapter 5.1 --- Introduction --- p.83
Chapter 5.2 --- Materials and methods --- p.85
Chapter 5.2.1 --- Preparation of fish feeds --- p.85
Chapter 5.2.2 --- Storage conditions of fish feeds --- p.88
Chapter 5.2.3 --- Experimental animals --- p.88
Chapter 5.2.4 --- Solvent and chemicals --- p.90
Chapter 5.2.5 --- Extraction and quantification of bromophenols --- p.90
Chapter 5.2.5.1 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.90
Chapter 5.2.5.2 --- Gas chromatography / mass spectrometry (GC/MS) --- p.91
Chapter 5.2.5.3 --- Compound identification and quantification --- p.92
Chapter 5.2.5.4 --- Recoveries --- p.93
Chapter 5.2.6 --- Moisture determination --- p.94
Chapter 5.2.7 --- Statistical analysis --- p.94
Chapter 5.2.8 --- Sensory test --- p.95
Chapter 5.3 --- Results and discussion --- p.96
Chapter 5.3.1 --- Bromophenol contents in wild-harvested and aquacultured fish --- p.96
Chapter 5.3.2 --- Development of bromophenol-rich fish feed --- p.99
Chapter 5.3.3 --- Effect of feeding the fish with the fish feed developed --- p.105
Chapter 5.3.4 --- Sensory evaluation on the flesh of the fish fed with different fish feeds --- p.121
Chapter 5.3.5 --- Growth of the fish fed with different fish feeds --- p.124
Chapter 5.4 --- Conclusion --- p.126
Chapter 6. --- General conclusion and significance of the study --- p.128
References --- p.131