THE EFFECTS OF PALM OIL ON THE PHYSICAL APPEARANCE OF Clarias gariepinus DURING TRANSPORTATION
|E. FALAYE1, A. OMOIKE2*,FOLORUNSO L. A.1 & O. S. BELLO1
|Corresponding Author: A. OMOIKE,Department of Biological Sciences, Bells University of Technology, Ota, Nigeria, E-mail: [email protected]|
|Received: 17 August 2012 Accepted: 24 August 2012|
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The study on the rate of water quality deterioration, bacterial load, survival percentage and physical appearance of transported adult Clarias gariepinus was carried out using palm oil as water additive and anti-stress at different concentrations, 904mgL-1 ,1808 mgL-1 and 2712 mgL-1 and compared to salt at 0.4% over a six hour transportation period. The adult fish were transported in a container at 2kg /litre of water in an open van while the water samples were at zero, second, fourth and sixth hours of transportation. Water quality, physical appearance and the survival rate of the fish within the various treatments were assessed at the end of the transportation exercise. The pH of transport water containing oil at 904mgL-1, 1808mgL-1 and 2712mgL-1 was maintained during the course of transportation in contrast to the treatment containing 0.4% salt and the control whose pH changed at the second hour of transportation but the dissolved oxygen (DO), temperature, ammonium (NH4), Nitrate (NO3), Nitrite (NO2) and chlorine (CI) of all the treatments followed the same trend while the bicarbonate (HCO3) concentration of transport water containing 2712mgL-1 palm oil were maintained till the second hour before it changed at the fourth and sixth hours of transportation. The plate count agar (PCA) of all the treatments containing oil recorded more organisms than the treatment containing 0.4% salt and the control; but, the fish in all the treatments containing palm oil have an appearance not different from when freshly harvested in contrast to the control that had bruises and scars on the skin and the survival percentage of fish in all the treatments was between 95% - 100%. It has been revealed that addition of palm oil at the varying concentrations kept the freshness of the fish during transportation thereby improving the market value of transported live catfish.