Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Journal of Fisheries and Aquatic Science
Year: 2008  |  Volume: 3  |  Issue: 1  |  Page No.: 82 - 86

Effect of Unilateral Eyestalk Ablation on the Biochemical Changes of Edible Portunid Crab Charybdis lucifera (Fabricius)

R. Murugesan, P. Soundarapandian and K. Manivannan    

Abstract: In the present study was aimed to know the effect of eyestalk ablation on the biochemical composition of the crab, Charybdis lucifera. After 3 days of experimental period, proximate composition was estimated both control and eyestalk ablated crabs. The protein content of unilaterally eyestalk ablated (68.97%) crabs was higher than that of control crabs (41.64%). Carbohydrate content of eyestalk-ablated crabs (1.45%) was relatively higher when compared to intact control crabs (1.42%). The lipid content of the present study was also higher in eyestalk-ablated crabs (1.85%) rather than intact control crabs (1.65%). In the present study the values of saturated fatty acids for eyestalk ablated and intact control crabs were 26.32 and 25.89%, respectively. The mono saturated fatty acids in eyestalk-ablated crabs were 0.76% and control crabs were 0.48%. However, the polyunsaturated fatty acids were 11.63% in eyestalk ablated and 5.8% in intact control crabs. From the present study, it could be confirmed that eyestalk ablation influenced protein, carbohydrate and lipid content of the crab, C. lucifera. It also effectively influenced saturated and unsaturated fatty acids as evidenced by higher values in eyestalk ablated crabs rather than control crabs.

Cited References   |    Fulltext    |   Related Articles   |   Back
  Related Articles

Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility