The Activity of α-Amylase Enzyme in the Gut Extract of Three Fish Species in the Southern Part of Chybaesh Marsh, Iraq | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 26, Volume 29, Issue 1, June 2016, Pages 286-295 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2016.116240 | ||
| Authors | ||
| A. Salih; ; Adel Y. Al-Dubakel; Jasim M. Abed | ||
| Abstract | ||
| The study aim to estimation the activity of α-Amylase enzyme in the gut extract of three fish species with varying in their feeding habit i.e. Shilluk Leuciscus vorax (carnivores), blue tilapia Oreachromis aureus (herbivores) and Khushani Liza abu (omnivores) in the Southern part of Chybaesh Marsh, Iraq for the period from April (2014) to December in (2015). The fishes were collected by gill nets and electrical fishing apparatus. A sample, part from the gut of each species of fish were taken in the field and placed plastic tube (10)ml and then preserved in a container containing liquid nitrogen (-190C°). To estimating of the enzyme activity a kit was used (Amylase method E-PNPG7). The results showed superiority of herbivores fish, which reached the maximum activity of the enzyme in autumn (550.65 IU / g tissue) while the lowest value recorded in spring (176.28 IU / g tissue), the statistical analysis showed significant differences (sig= 0.0017, p˃0.05 ) between tilapia and khushni, tilapia and shilluk (sig=0.0025, p˂0.05) ,while not recorded significant differences (sig= 0.0887, p˃0.05) between the shilluk and the Khushni,whereas recorded between the omnivores and carnivores, also positive significant correlation was found between enzyme activity in Khushani and water temperature (r = 0.717) but thereis not significant differences (r = 0.467, r = -0.337) between temperature of Shilluk and tilapia respectively. | ||
| Keywords | ||
| Amylase enzyme; Shilluk; Tilapia; Khushani; Chybaesh Marsh | ||
|
Statistics Article View: 199 PDF Download: 116 |
||