Izvorni znanstveni članak
Preservation of Smoked African Catfish, Clarias gariepinus Burchell against Dermestes maculatus De Geer (Coleoptera: Dermestidae) using Neem Seed Oil-iodized Salt Mixtures
Samuel A. Babarinde
orcid.org/0000-0002-0861-503X
; Department of Crop and Environmental Protection, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Timothy A. Adebayo
; Department of Crop and Environmental Protection, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Lamidi A. Usman
; Department of Chemistry, University of Ilorin, Ilorin Nigeria
Oloduowo M. Ameen
orcid.org/0000-0002-0446-4481
; Department of Chemistry, University of Ilorin, Ilorin Nigeria
Adeyemi O. Akinyemi
; Department of Agronomy, Osun State University, Ejigbo Campus, Osogbo, Nigeria
Olamide T. Onajole
; Department of Crop and Environmental Protection, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Olusegun Adekale
; Department of Crop and Environmental Protection, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Sažetak
Dermestes maculatus is a major fish pest causing serious damage when left uncontrolled. This work identifies the fatty acids of Nigeria-obtained neem seed oil (NSO) and the potential of different mixtures of the NSO and iodized salt in the control of the pest. Seven fatty acids: palmitic acid (18.09%), linoleic acid (33.73%), stearic acid (14.37%), oleic acid (13.4%), octadecanoic acid (12.93%), 9, 12–octadecadienoic acid (1.47%) and arachidic acid (3.33%) were identified in the NSO. Percentage of D. maculatus adu1t mortality (100%) observed in fish treated with 0.00 μl NSO + 0.50 mg salt, 100 μl NSO + 0.125 mg salt and 0.00 μl NSO + 0.25 mg salt was significantly (p<0.05) different from mortality observed in untreated fish (31.25%). Percentage of live larvae (0.0%) in fish treated with 0.50 mg salt + 0.00 μl NSO, 100 μl NSO + 0.125 mg salt, 0.00 μ1 NSO + 0.25 mg salt and 50 μl NSO + 0.125 mg salt was lower than 63.97% observed in the control. Percentage of weight loss of untreated (75.10%) and 50 μl NSO-treated fish (69.65%) was significantly higher than values obtained from fish treated with 0.5 mg salt (26.93%), 100 μ1 NSO + 0.125 mg salt (25.73%) and 0.25 mg salt (23.63%). Application of NSO-iodized salt did not change the colour and odour of treated fish. Consumers significantly rejected fish treated with ≥ 50 μl NSO.
Ključne riječi
consumers’ acceptability; Dermestes maculatus; iodized salt; neem seed oil; smoked fish
Hrčak ID:
179450
URI
Datum izdavanja:
7.4.2017.
Posjeta: 1.384 *