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Effect of Starvation on the Rigor Mortis Progress of Rohu (labeo Rohita) and Mrigal (cirrhinus Cirrhosus)

MOHD.YOUSUF ALI
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

S.M. MUSTAFIZUR RAHMAN
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

MD. LIFAT RAHI
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

MUKUNDA PROSHAD MAHATO
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Abstract/ Executive Summary:

The rigor mortis progress of Rohu (Labeo rohita) and Mrigal (Cirrhinus cirrhosus) without no starvation, one day starvation and two day starvation conditions were conducted in December 2006. Full rigor developed after 5, 4, and 4 hours in Rohu and 5, 4, and 3 hours in Mrigal at no starvation, one day starvation and two days starvation, respectively. The Rohu reached highest rigor index value of 86.6, 83.4 and 72.2% whereas the same were 84.8, 77.4 and 71.4%, respectively for Mrigal. Remarkable effect of starvation on the rigor mortis progress of Rohu and Mrigal was observed.

Keywords: Rigor mortis, Rigor index, Starvation, Rohu, Mrigal

Location: Khulna University campus

Start Date: 00-00-2007

End Date: 00-00-2007

Program Area: Animal Health and Management

Commodity: Carp fish

Objectives:

To assess the changes of rigor mortis progress of rohu (L. rohita) and mrigal (C. cirrhosus) in different starvation conditions.

Methodology:

Sample and sampling: A total of 15 live specimens of both rohu and mrigal was taken from a fish farm in front of the Khulna University campus for investigation. During catching the average temperature of the pond water was around 16 ºC. The samples were harvested by ‘tana jal’ (Drag net) at 7 am. By using a rickshaw van the samples were taken to the Quality Control Laboratory of Fisheries and Marine Resource Technology Discipline of Khulna University to check the rigor mortis visually. In laboratory, the collected specimens were divided into three groups for each species. All the fishes were ranged from 15 to 18 cm in length and from 80 to150 g in weight. Each group contained five specimens, where the 1st group was kept for without starvation, the 2nd group for one day starvation and the 3rd group was for two days starvation. In total, six drums were used to keep the fish. For no starvation observation, five individuals of rohu and five individuals of mrigal were taken out from the drum and kept on a tray. The same process was carried out for the one day and two days starvation condition. Most of the fishes died within 30-45 minutes. Both for one day and two days starvation conditions the water was changed in drum 6-8 hours interval where no feed was used. Method of rigor mortis assessment: Immediately after death the length and weight of the fish were measured by using a scale and a balance. The rigor was measured at one hour interval. Followed the same procedure of no starvation, the rigor was measured in one day and two days starvation. The continuous “Rigor-index” of the fish was measured. The fish was placed on a horizontal table with half of its body (tail part) kept out of the table. At the beginning of the rigor mortis the fish were completely relaxed giving the highest distance from the horizontal level of the table. As time elapsed and rigor developed, the body became more stiff giving shorter distance from the horizontal level of the table. At selected time intervals, rigor index was calculated

Source of Information: Bangladesh J. Zool. 36(2): 207-217, 2008

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the study it is learnt that the starvation has the notable effect on the rigor mortis progress of rohu and mrigal. The experiment proves that starving fish goes in to and pass through rigor quickly as compared to the fed one. It is scientifically established that spoilage occurs only after the resolution of rigor period. So the information from the present study would be helpful for the fish processors and all the people concerned in post mortem spoilage and preservation of fish.

Knowledge Management: Journal