Impact of a combination of different technological factors on the effectiveness of the processes of ripping and obtaining in vivo caviar

Автор: Sariev Bekbol T., Tumenov Arthur N., Akhmetova Asel K., Bakiyev Serik S., Dzhunusov Ahmediyar M.

Журнал: Природные системы и ресурсы @ns-jvolsu

Рубрика: Новые биотехнологии в агропромышленном комплексе

Статья в выпуске: 2 т.10, 2020 года.

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The objects of the study are the broodstocks of the siberian (Acipenser baerii) and Russiansturgeon (Acipenser gueldenstaedtii), sterlet (Acipenser ruthenus) and hybrids of rolek (Russian x Lena sturgeon),bester (beluga x sterlet), sturgeon caviar, pools for sturgeon fish producers, closed water supply installations,temperature regime for sturgeon rearing in conditions of installations with a closed water supply cycle. The purposeof the study is to improve the processing of sturgeon caviar obtained in vivo. The intravital method of obtainingsturgeon caviar compared to the traditional method allows saving the broodstock for subsequent reproduction. Onthe basis of the literature analysis, the influence of a combination of the main technological factors (temperature,hardener and de-sticking conditions) affecting the efficiency of maturation and production of intravital sturgeoncaviar has been studied. The positive results of pre-spawning aging of sturgeon producers when grown undercontrolled conditions are obtained. The authors establish the temperature regime of pre-spawning aging of producers,which contributes to the effective maturation of intravital caviar. The parameters of the preservation of technologicalfactors upon receipt of marketable sturgeon caviar were determined. The main technological factor for obtainingintravital caviar is the temperature regime of pre-spawning aging (temperature regime of artificial wintering) ofproducers. The studied individuals of sturgeon were tagged with special chips for identification and effective workin determining the stage of maturity and the subsequent production of caviar in vivo. The scope of applying theresearch results: fishery enterprises, research institutes of fisheries, small and medium-sized businesses, fishfarmers.

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Sturgeon, obtaining in vivo caviar, technological factors, caviar maturation, aquaculture

Короткий адрес: https://readera.org/149129641

IDR: 149129641   |   DOI: 10.15688/nsr.jvolsu.2020.2.5

Список литературы Impact of a combination of different technological factors on the effectiveness of the processes of ripping and obtaining in vivo caviar

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