Friday, 9 November 2018

Media Partners

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Collaboration wonderful things can be achieved..”

World Congress on Recent Advances in Aquaculture Research & Fisheries
Aquaculture Research 2019 at Dublin, Ireland on June 10-11, 2019.

Thursday, 25 October 2018

Rhinomuraena quaesita

The ribbon eel (Rhinomuraena quaesita) or Bernis eel, is a species of moray eel, the only member of the genus Rhinomuraena.They are usually seen with only their heads protruding from holes in reefs, amongst coral rubble on coastal reef slopes or in sand and mud of lagoons.

Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Anguilliformes
Family: Muraenidae
Genus: Rhinomuraena
Species: R. quaesita

Ribbon eels are carnivores, preying on small fish and other marine creatures. They can attract their prey with their flared nostrils and then clamp down on them with their strong jaws and retreat into their burrows.

The ribbon eel is the only moray eel that is protandric, which means that they can change from a male to female (protandry) should it become necessary for survival of the species in their area. As the adult male reaches full size (approximately 1 metre), it begins to turn into a female, and turns yellow. It will then mate, lay eggs, and die within about a month. Due to this short lifespan, female ribbon eels are a relatively rare sight.

Wednesday, 24 October 2018

Antennarius maculatus

The twelve genera of Antennaridae (antennae bearing) Frogfish are found nearly worldwide but tend to be bunched as species in different oceans. This article highlights the frogfish of the info-pacific, found in the genus Antennarius. The Giant frogfish, Antennarius commersoni, has a large range and can be found throughout the tropical Pacific, Eastern Atlantic, Eastern Pacific, Hawaii (Kona), Indian Ocean, Japan, Red Sea, Tropical Australia, Western Atlantic, Indonesia and Asia. Frogfish take on many different color forms throughout their lifecycle.

The complete length of the lifecycle of an individual is unknown outside of captivity. The size can range anywhere from 1/8 inch to 22 inches. As a juvenile the Giant frogfish may be white or yellow and saddled with reddish colored patches, often misidentified underwater as a clown frogfish. But as the individual grows towards the sex phase the colors can shift from pink, yellow, black, beige, green and more, often sporting scab like appendages. But all frogfish are speculated to have a chameleon like ability with some even growing hair like appendages.

"Beautiful Things Don't Ask for Attention" 

Wednesday, 17 October 2018

Red Marine Algae

Red marine algae or seaweed is well-known for its medicinal properties. Marine algae are classified into three types, green, red and brown. However, all three types belong to different kingdoms as per the biological classification. Red marine algae are found in oceans, and generally referred to as sea vegetables.

Till now, more than 6,000 species of red marine algae have been discovered. They are unicellular as well as multicellular organisms and can resemble plants. They belong to kingdom Protista of the phylum Rhodophyta. They are eukaryotes, i.e., they contain nucleus enclosed by a membrane. The brilliant red color is imparted by a pigment, phycoerythrin; which absorbs blue light, but reflects red light. Besides phycoerythrin, red algae also contain other pigments like chlorophyll, phycobiliprotein, blue-colored phycocyanin, carotenes, zeaxanthin, etc. They carry out photosynthesis for producing energy, as chlorophyll is present in their body. Red algae can absorb blue light, and therefore they can flourish deeper than any other algae in the ocean. They are usually red colored, some other forms are blue or green in color. Red algae cell walls are double-layered, the outer wall is made up of pectic acid and the inner wall is mainly composed of cellulose. Coralline algae, Irish moss, gigartina are some types of red marine algae. Coralline algae is one of the main components of coral reefs.

Red marine algae have a wide range of medical applications. They are supposed to improve the body's immune system by increasing the count of white blood cells. This property can be attributed to the sulfated polysaccharides found in red algae. Sulfated polysaccharides are complex carbohydrates that contain sulfur. They stimulate anti-tumor agents and interferon, an antiviral protein that prevents the replication of virus. They strengthen the immune system mainly against viral attacks. Recent studies have shown their efficacy in controlling the growth of yeast and the virus that causes herpes.

Tuesday, 16 October 2018

Brine Shrimp Life Cycle

Each spring as Great Salt Lake warms, masses of brine shrimp cysts begin to hatch. Newly hatched brine shrimp larvae, called nauplii (NAW-plee-eye), dominate the water by late April.
As they grow and develop, brine shrimp go through a series of 14 to 17 different stages. Each stage is separated from the next by a molt. Molting involves growing a new larger exoskeleton and shedding the old one.
When the water is warm, food is plentiful, and oxygen levels are high, brine shrimp can develop to adulthood in as little as 8 days. The conditions in Great Salt Lake aren't quite ideal, so it normally takes 3 to 6 weeks for brine shrimp to reach maturity.
When conditions are good, mature females release developing embryos or free-swimming nauplii into the water. But when temperatures drop and food is scarce, the females release dormant cysts. Inside the cysts, the embryos are arrested in development. The surrounding shell protects them from the elements. When conditions improve, the embryo resumes development, and the life cycle continues.

Monday, 15 October 2018

Oreochromis niloticus

Tilapia, like other fish and animals, come in a variety of species. Three of the most commonly fished and eaten species of Tilapia are Nile, Blue and Mozambique. Varying in shape, size and color, these three fish differ from one another in more ways than just how they look. Knowing the distinct characteristics of each fish could help you know exactly what you’re buying at the supermarket. We’ve done our homework on these three popular species so that you know what exactly makes each of them unique.

Nile Tilapia

Oreochromis niloticus, more popularly known as Nile Tilapia, can be traced back 4,000 years to Ancient Egypt. Thanks to the fish’s delicious mild taste and nutritional benefits (high protein and low fat), Tilapia’s popularity in America has surged over the past 20 years. Pioneering seafood companies like Regal Springs have helped Tilapia become the 4th most eaten seafood in USA (after shrimp, salmon and tuna).

Nile Tilapia reach maturity after five to seven months at roughly 1-2 pounds, Nile Tilapia thrive in waters around 80 degrees and begin to reproduce when temperatures drop to about 75 degrees. Nile Tilapia can be raised in various ways, including ponds and in pristine lakes – about 70% of the Fresh Tilapia eaten in the USA is all natural and lake-grown.

Blue Tilapia

With origins in Northern Africa and the Middle East, Blue Tilapia, which is often blue-gray with a pink-white belly, can be found in abundance in Florida’s lakes, rivers and streams. The adaptability of this species means that it can also live in saltwater, although it thrives in freshwater.

Blue Tilapia takes much longer to reach maturity than Nile Tilapia and commonly reaches two to four pounds within three years.

Mozambique Tilapia

This species of Tilapia is native to Africa and was introduced to the United States for sport fishing and even as a means of aquatic plant control. It is often hybridized with both Blue and Nile Tilapia as they can withstand colder waters, while Mozambique Tilapia can’t. This species is easily recognizable because of its olive-gray tone and yellow belly.

Mozambique Tilapia sits comfortably in the middle of Blue Tilapia and Nile Tilapia in terms of growth rate and weight.  This species can reach over two pounds in one year.
Just like with any other animal, the taste and nutrition levels of Tilapia are heavily affected by the way they’re raised and what they’re fed.

Friday, 5 October 2018

Phyto-Plankton in Food web

Phytoplankton are the foundation of the aquatic food web, the primary producers, feeding everything from microscopic, animal-like zooplankton to multi-ton whales. Small fish and invertebrates also graze on the plant-like organisms, and then those smaller animals are eaten by bigger ones.

Phytoplankton can also be the harbingers of death or disease. Certain species of phytoplankton produce powerful biotoxins, making them responsible for so-called “red tides,” or harmful algal blooms. These toxic blooms can kill marine life and people who eat contaminated seafood. Phytoplankton cause mass mortality in other ways. In the aftermath of a massive bloom, dead phytoplankton sink to the ocean or lake floor. The bacteria that decompose the phytoplankton deplete the oxygen in the water, suffocating animal life; the result is a dead zone.