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Impact of Different Salinity Levels on Growing Performance, Food Conversion and Meat Quality of Red Tilapia (Oreochromis sp.) Reared in Seawater Tanks

Impact of Different Salinity Levels on Growing Performance, Food Conversion and Meat Quality of Red Tilapia (Oreochromis sp.) Reared in Seawater Tanks

Abdul Malik1,2, Ghulam Abbas1,*, Abdul Ghaffar3, Sara Ferrando4 and Lorenzo Gallus

1Centre of Excellence in Marine Biology, University of Karachi, Karachi, Pakistan
2Livestock and Fisheries Department, Directorate of Fisheries, Govt. of Sindh, Pakistan
3Department of Life Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
4Department of Earth, Environment and Life Sciences, University of Genoa, Italy

*      Corresponding author: ghulamabbas@uok.edu.pk

Fig. 1.

Relationship between mean fish weight and time for fish reared at different salinity level.

Fig. 2.

Length-weight relationship of red tilapia fingerlings Oreochromis sp. reared on different salinity levels (A, 15‰; B, 20‰; C, 25‰; D, 30‰; E, 35‰; F, 40‰).

Fig. 3.

Blood smear of red tilapia fingerlings Oreochromis sp. reared on different salinity levels (A, 15‰; B, 20‰; C, 25‰; D, 30‰; E, 35‰; F, 40‰). Arrow, micronucleus (Giemsa stained: 1000X).

WG
MDWG
WG % of IW
FCR
CF
SGR
SR%
f

Pakistan Journal of Zoology

June

Vol. 50, Iss. 3, Pages 799-1198

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