CALORIC VALUES OF THE INGESTED FOOD OF SOME MARINE FISHES AND PRAWNS


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Authors

  • S Z Qasim Central Marine Fisheries Research Institute, Cochin-18
  • Sumitra Vijayaraghavan Central Marine Fisheries Research Institute, Cochin-18
  • D C V Easterson Central Marine Fisheries Research Institute, Cochin-18

Abstract

Measurements of caloric values of the stomach contents of several species of fishes
and prawns were made using three diiferent methods: (1) from organic carbon (2) by the
method of Karzinkin and Tarkovskaya (1964) and (3) by bomb calorimetry. Working
details of the last two methods have been given. All the three methods were also used for
the determination of caloric values of the whole fish and prawn. The implications of the
results obtained by each method have been indicated and the ratios between the caloric
values offood and body in all the three methods have been given. Each method has certain
limitations, but the results obtained from any of the three methods seem reliable.

Author Biographies

  • S Z Qasim, Central Marine Fisheries Research Institute, Cochin-18
    Central Marine Fisheries Research Institute, Cochin-18
  • Sumitra Vijayaraghavan, Central Marine Fisheries Research Institute, Cochin-18
    Central Marine Fisheries Research Institute, Cochin-18
  • D C V Easterson, Central Marine Fisheries Research Institute, Cochin-18
    Central Marine Fisheries Research Institute, Cochin-18

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Issue

Vol. 20 No. 2 (1973)

Section

Articles

License

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How to Cite

Qasim, S. Z., Vijayaraghavan, S., & Easterson, D. C. V. (2011). CALORIC VALUES OF THE INGESTED FOOD OF SOME MARINE FISHES AND PRAWNS. Indian Journal of Fisheries, 20(2), 318-325. https://epubs.icar.org.in/index.php/IJF/article/view/12399