Manufacture of Feed Protein Concentrates from Local Fish That Are Not Suitable for Consumption

M I Ghazwan; A S Naser; T S Alubaydi

doi:10.1088/1755-1315/1449/1/012017

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Publication Date

Sat Feb 01 2025

Journal Name

Iop Conference Series: Earth And Environmental Science

Volume

1449

DOI

10.1088/1755-1315/1449/1/012017

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Manufacture of Feed Protein Concentrates from Local Fish That Are Not Suitable for Consumption

M I Ghazwan

A S Naser

T S Alubaydi

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AbstractThe aim of this study is to know the effect of using locally manufactured fishmeal and its nutritional value note that its manufactured from uneconomical local fish are not for human consumption. Cyprinus carpio fed with three different diets levels of locally manufactured fishmeal at a rate of 0.03 and 0.05 of the body weight. For control treatment (C1), the second treatment (C2) and the third treatment (C3). It was found that the C3 was superior to the first two parameters, control (C1) and (C2), in most of the studied standards with a high significance level (P≥0.05). The average final weight of the fish in the third parameter (C3) was 7.75g. The daily growth rate (DGR) of the third parameter (C3) had the highest rate of (0.172 ± 0.24). The relative growth rate (RGR) reached its highest levels in the third parameter (C3) (193.75%), ahead of both the second parameter (C2) and the control parameter (C1). The specific growth rate (SGR) was superior to the third parameter over the rest of the parameters, as it was in C3 (0.85 ± 0.01). The feed conversion ratio (FCR) advances at the third parameter (C3) (1.22 ± 0.06) to outperform the rest of the experimental parameters (C1) and (C2). Hence, it became clear the effect of using the locally manufactured fishmeal on the growth of fish. In a direct manner, we conclude that the greater the feeding rate with this fishmeal, the greater the rates of total weight gain of the fish and the rest of the parameters studied in this experiment.

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Publication Date

Sat Jun 01 2019

Journal Name

Journal Of The College Of Languages (jcl)

An Analytical Study of Viewpoint in Parsi Pour's and Ar-Rikabi's Novels: The Dog and the Long Night and Alibaba's Sad Night as Examples: بررسی تحليلی زاویه¬ی دید در رمان¬های پارسی پور و الرکابی باتكيه بر رمان "سگ و زمستان بلند" و "ليل علی بابا الحزین"

viewpoint

The Dog and the Long Night

Alibaba's Sad Night

Parsi Pour

Ar-Rikabi.

زاویه¬ی دید

سگ و زمستان بلند

لیل علی بابا الحزین

پارسی پور

عبد الخالق الرکابی

Abbas Dawi

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It is noted in the title that the paper studies the viewpoint in the novel The Dog and the Long Night by the Iranian novelist Shahranoush Parsi Pour and in the novel Alibaba's Sad Night by the Iraqi novelist Abdulkhaliq Ar-Rikabi. Both are well known novelists, and about whose stories and novels many critical books, MA theses, and Ph.D. dissertations have been written. Also, some of their literary works have won prizes. Here, the researcher shed light on the concept of viewpoint, its types, and its importance in novels in general. This was done along with tackling the two viewpoints in both novels, where similarities and differences were identified. For this end, the researcher has adopted the analytic-descriptive appro

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Publication Date

Tue Jan 18 2022

Journal Name

Materials Science Forum

The Effect of Gamma Radiation on the Manufactured HgBa2Ca2Cu2.4Ag0.6O8+δ Compound

Gamma doses radiation

crystal size

strain

degree of crystallinity

Scherrer

crystallinity and Williamson equations.

zainab j

Balqees A.

Mohammed A.

Kareem A.

Auday H.

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In this article four samples of HgBa₂Ca₂Cu_2.4Ag_0.6O_8+δ were prepared and irradiated with different doses of gamma radiation 6, 8 and 10 Mrad. The effects of gamma irradiation on structure of HgBa₂Ca₂Cu_2.4Ag_0.6O_8+δ samples were characterized using X-ray diffraction. It was concluded that there effect on structure by gamma irradiation. Scherrer, crystallization, and Williamson equations were applied based on the X-ray diffraction diagram and for all gamma doses, to calculate crystal size, strain, and degree of crystallinity. I

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