Results 151 to 160 of about 22,198 (253)

Dietary lactic acid and rosemary leaf supplementation enhances growth and immune responses in Nile tilapia (Oreochromis niloticus). [PDF]

Sci Rep
Menshawy E, Elazeez ENA, Khattab IM, Abdo SE, Fadl SE, El-Gammal GA, Elshafy MBA, Khalil MMH.   +7 more
europepmc   +1 more source

Landmark‐Based Morphometric Comparison of Juvenile Heteropneustes fossilis Reared in Pond and Recirculatory Aquaculture System

Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.
ABSTRACT Monitoring fish juvenile growth parameters is crucial for optimising aquaculture practices, ensuring high survival rates and improving overall productivity. For Heteropneustes fossilis (stinging catfish), a species of significant economic and nutritional value in Bangladesh, understanding larval growth dynamics is essential for hatchery ...
Md. Naim Mahmud, Balaram Mahalder, Mohammad Abu Baker Siddique, A. K. Shakur Ahammad, Neaz A. Hasan, Mohammad Mahfujul Haque   +5 more
wiley   +1 more source

Chromosome-level genome assembly of the blackchin tilapia (Sarotherodon melanotheron). [PDF]

Sci Data
Niu Y, Du K, Zhang H, Ao Y, Xiao H, Qiang J, Cao J, Wang D, Tao W.   +8 more
europepmc   +1 more source

Harnessing Kenyan Aquaculture Through Social Media: Impacts, Challenges and Strategic Directions

Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.
Social media can strengthen Kenyan aquaculture by improving farmer learning, advisory communication, market linkages and input access. However, its value depends on verified content, digital literacy, gender‐responsive access, stronger governance and integration with field‐based extension and value‐chain infrastructure.
Domitila Kyule, Jonathan Munguti, Mavindu Muthoka, Esther Magondu, Menaga Meenakshisundaram, Chrysantus M. Tanga, Kevin Obiero, Cecilia Githukia   +7 more
wiley   +1 more source

Evaluation of systemic and mucosal immune responses in Nile tilapia following intraperitoneal and immersion vaccination with inactivated tilapia lake virus (TiLV) vaccine. [PDF]

Sci Rep
Padhiary S, Paul A, Mohanty J, Sahul Hameed AS, Pillai D, Sahoo PK.   +5 more
europepmc   +1 more source

Exploring the Roles of Tuna‐Associated Acinetobacter sp. YFT067: Implications for Host Health and Metabolism

Animal Research and One Health, Volume 4, Issue 3, Page 278-292, August 2026.
This study firstly isolated a tuna‐derived gut probiotic Acinetobacter seifertii YFT067. Dietary administration of YFT067 played significant roles in promoting growth performance, SCFAs production, lipid absorption, and metabolism of the host, indicating YFT067 as a promising probiotic candidate for enhancing tuna aquaculture productivity through ...
Ying Zou, Hai Huang, Qiongyao Fu, Zhiyuan Lu, Zhiqiang Guo   +4 more
wiley   +1 more source

Exploring Metabolite Changes in Crispy Tilapia During the Crisping Process via ¹H-NMR Metabolomic Analysis. [PDF]

Foods
Cheng F, Zhang L, Li X, Zheng M, Xu X, Tian X.   +5 more
europepmc   +1 more source

From Fish Waste to Stable Omega‐3 Bioactive Lipids: Encapsulation Strategies and a Conceptual Framework for Antioxidant and Antimicrobial Functional Food Fortification

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Fish waste is valorized into omega‐3‐rich bioactive lipids (EPA and DHA), followed by stabilization through advanced encapsulation technologies to prevent oxidation and improve storage stability. Encapsulation protects polyunsaturated fatty acids from oxidation, improves storage stability, enables controlled gastrointestinal release, and enhances ...
Abebe Desalegn, Habtamu Admassu, Gadissa Mosisa, Gebeyehu Ayele, Molla Abeje, Tanaji Kudre   +5 more
wiley   +1 more source

Bayesian Growth Modeling and Length-Based Indicators: Stock Assessment of Nile Tilapia (<i>Oreochromis niloticus</i>) in Lake Nasser, Egypt. [PDF]

Biology (Basel)
Abdellatif M, Kindong R, AbouelFadl KY, Tian S.   +3 more
europepmc   +1 more source

The Sensory, Chemical and Microbiological Quality of Sous‐Vide Cooked Sea Bass (Dicentrarchus labrax Linneaus, 1758) With Liquid Smoke Flavor

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The processing of sea bass fillets, flavored with liquid smoke‐salt‐vegetable oil, using sous‐vide technology is an innovative method that both enhances organoleptic quality and ensures safe preservation. The fillets, which were flavored and vacuum‐sealed, were cooked at different temperatures and then transferred to cold storage following rapid ...
Rukiye Köklü, Hülya Turan, Can Okan Altan, Demet Kocatepe, Bayram Köstekli, Bengunur Corapci   +5 more
wiley   +1 more source