UNIVERSITY OF AGRICULTURE, FAISALABAD DEPARTMENT OF ZOOLOGY, WILDLIFE AND FISHERIES (Synopsis for M.Phil.)
TITLE: Fish meal replacement by increasing the percentage of canola meal in diet for Labeo rohita supplemented with phytase and citric acid and their role in growth and nutrient digestibility.
Student Name: Muhammad Yar Khan
Registration No: 2014-ag-2377
Supervisor Name: Prof. Dr. Muhammad Afzal
Abstract This research work will be conducted to evaluate the impact of fish meal replacement with canola and supplemented with phytase and citric acid on growth and nutrient digestibility of Labeo rohita. This experiment conducted in lab with four experimental diets (Diet1, Diet2,
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Phytase may be present in plant ingredients or may be produced by microorganisms. The indigestible phytate enzyme is very specific to hydrolyze that is present in plant protein sources. Some fishes cannot produce this enzyme like mono gastric fishes and cannot hydrolyze the phytate. Moreover, supplementation of phytase in fish feeds has been generally reported to improve the utilization of plant phosphorus (P) by fish and the bioavailability (Cao et al., 2007).
The feed industry of aquaculture uses fish meal due to its source of vitamins, minerals, amino acids, essential fatty acids and growth factors (Zhou et al., 2004). However, high prices, rising demand and unstable supply of the fishmeal with the extension of aquaculture makes search of sense and introduce alternate sources of protein (Lim et al., 2011).
Among citric acid and organic acids, because of high buffering capacity and unique flavor, has been extensively used for diet acidification (Hossain et al., 2007;). The great potential of citric acid to replace fish meal up to 70 percent in low phosphorus containing plant protein diets (Sarker et al.,
The University of Arizona (Tuscon) Wildcat Meal Plan The Wildcat Meal plan differs greatly from the meal plan here at CSU. The student can select a meal plan that deposits from $2,500 to $3,500 into a students account.
What makes a lunch menu considered “good” in the law of the students? Does it mean the milk cannot be only a few days from expiring? Does it mean the food must not stick like glue to the tray? The answer is yes. To provide a lunch students will actually eat isn’t just about throwing a few frozen bags together.
"Eat food. Not too much. Mostly plants" the first sentences of Michael Pollen’s book “In Defense of Food”. The author mentions the food to our life in a various different way. The author makes the reader to curious the critical meaning of sciences, diet and product.
In a pescatarian diet, one does not only get their protein from fish, but from: nuts, seeds, beans and lentils. Not only do these foods have less cholesterol and fat in them in relation to meat, but they are cheaper, with beans and lentils being the cheapest
School is planning to change to a new and healthier lunch menu. This may eliminate some lunches that the students actually like. They should not switch to a healthier lunch menu because if the students think the new menu looks nasty they will not eat it and they would not have any food through the day. Mostly every week there are some lunches that students love and can not wait for the day to come so they can have lunch. Changing the lunch menu to a healthier lunch menu is not going to change a students mindset on eating healthier food.
Some say change is essential for growth while others proclaim it as a necessity of life. Throughout the nation, certain school districts have pondered upon promoting a new variety of cafeteria foods focusing on the outlines of health and nutrition, a debate strongly valued by the likeness of public officials. As health defections soar into a national concern, students and school systems evolve into actions of reform, regulating dietary consumption and improving standards of civil welfare. Overall, varying school lunch menus throughout the region is a necessary assessment to student bodies and communities because it stimulates learning performance and interaction, creates a variety for all, and even promotes change throughout the community, naming this a policy for the win. Performance is dominated through wisdom and
I believe that my school should change to a new healthier school lunch menu. It will be a good idea for the school to change to a new healthier lunch menu, because it helps the students. It can also help some students with obesity, can help perform better in sport, and also help the brain to work better. First, The new healthier school lunch menu can help cut down obesity.
Many schools in America are considering a change to their lunch menus. Due to an increase of teenage obesity in America, schools would like to provide their students with healthier food to eat. Although changing to a healthier meal plan would promote a healthy life style, the current lunch menu has food that the students enjoy and gives students access to more food options; therefore, schools should not change their current meal plan to a healthier kind. The lunch menu currently in place provides students with food that they enjoy.
In this experiment , we can prove that the temperature, pH and salt are the factors that will affect the structure and function of the enzyme as it is a kind of protein . Therefore, there may be an influence on the activity of enzyme which substrates cannot be binded on the active site if the amylase in too high or low ph and temperature and excess salt environment . On the other hand optimum ph and temperature and suitable salt concentration may favour the amylase activity . Reference : 1.2016, May 08). Effects of pH on Amylase Activity.
As per the context of the case study, we have come up with three possible actions that can be taken in order to meet the excess inventory problem are geographical expansion and increasing the market size by covering the untapped market in South and Central parts of America or making an internal agreement with a small manufacturing company that imports raw fishes and produces fish allied products such as fish oil, fish sauce, etc. Else we can launch a ‘Limited Edition Product’ by increasing the quantity per package at the existing price and providing exciting offers. The underlying cause of excess inventory in Neptune Gourmet Seafood is due to limited target market size. Neptune has to identify areas that are isolated from its product and enter new geographic markets.
Everyday food Abstract The article discusses the role of food as an instrument of identity and a channel of contact through cultures. This is discussed drawing from three cases of Italian food culture hybridization spanning from the early 20th century to the first decade of the 2000s: the role of Italian food in Italian-American identity as depicted in Leonardo Coviello’s work; the meeting of Southern and Northern food cultures following the Italian internal migrations in the ‘50s and ‘60s; the food practices of international migrants in the context of the global flows of people and commodities in present day Italy. In this regard, food plays an essential role in the rebuilding of a familiar context in which migrants can feel temporarily
Along with being found in plants, they are also present in liver cells, kidney cells, leukocytes and erythrocytes. For the concentration of enzyme experiment, the hypothesis was if the concentration of an enzyme increases, then the enzyme activity will increase as well. The hypothesis was proven to be true, because there are more enzymes to react with substrates. For the enzyme—factors affecting, the hypothesis concluded was if the temperature increases, than the enzyme activity will increase. This however was proven wrong, because enzymes become unstable at higher temperatures.
What is Processed Food? The term ‘processed food’ applies to any food that has been changed from its natural state in some way, either for safety reasons or convenience. Some foods need processing to make them safe, such as milk, which needs to be pasteurized to remove harmful bacteria. Other foods need processing to make them suitable for use, such as pressing seeds to make oil.
Usually, the microbial enzymes have various potential uses in industries and medicine. The microbial enzymes are also more reliable than plant and animal enzymes as they are more stable and active. Also the microorganisms demonstrate an alternative source of enzymes because they can be cultured in large quantities in a short time by fermentation and owing to their biochemical diversity and susceptibility to gene manipulation. Industries are looking for new microbial strains in order to produce different enzymes to fulfil the current enzyme
Most Americans in contemporary society run on an automatic default setting, not bothering to question what they attest to on an everyday basis. A monotonous routine sets in that transcends into future generations. In this current fast paced way of life it’s not difficult to fall into the trap of the unregulated food industry. The least of many concerns is to worry about a couple of unpronounceable words on the back of the cereal box one has for breakfast each morning. Many of these ingredients and their derivatives are unknown to the common shopper.