Age and growth of alfonsino Beryx splendens from the Kanto District, central Japan, based on growth increments on otoliths

ABSTRACT:   Age and growth of alfonsino Beryx splendens (Lowe) were studied using counts of presumed daily incremental growth rings on the transverse section of otoliths of fish collected from the Kanto District, central Japan. Microstructural growth increments were observed from the core to the outermost margin of the broadest of approximately 50 branches formed on the surface of an otolith. Of 98 otoliths examined, 46 were readable. The number of increments and fish lengths ranged from 448 (218 mm fork length [FL]) to 3701 (411 mm FL). The ages of these fish were estimated to be 1 year, 2 months and 10 years, 2 months, respectively, assuming that an increment was formed daily. The von Bertalanffy growth equation combined for males and females was expressed as follows: L _t  = 542 {1 −  exp  [−0.133( t  + 2.00)]}, where L _t is fork length (mm) at yearly age t . The results of the present study were compared with those of other researchers who had studied alfonsino from central Japan.     

Herpesvirus cyprini: lethality and oncogenicity

Abstract. Cyprinid herpesvirus 1 (CHV) or Herpesvirus cyprini was virulent for carp, Cyprinus carpio L., fry following 1 h immersion in water at 20 °C. Cumulative mortality for carp fry was 86–97% in 2-week-old common carp, 20% in 4-week-old fancy carp, and 0% in both 8-week-old common and fancy carp. The virus did not produce mortality in fry of crucian carp, grass carp or other cyprinids. It was also oncogenic in carp, inducing papillomas to the extent of 55% among both common and fancy carp fry. The neoplasms appeared 5–6 months after carp had been exposed to the virus by immersion and recurred at an incidence of 83% in carp 7·5 months post-desquamation of the tumour. The CHV was reisolated from all moribund fish and from all survivors. It also induced papillomas at an incidence of 13% in adult mirror carp and at 10% in adult fancy carp 5 months after intraperitoneal inoculation of 10⁵ TCID₅₀ ml^-1 fish. The virus was rcisolated only from the ncoplastic tissue and not from internal organs. The neoplasms were normally located on fin, skin or mandible, at the intraperitoneal inoculation site. Specific fluorescence for CHV antigen was frequently detected in the gills, liver, kidneys and intestine of 2-week-old fry from 3 to 21 days following challenge with CHV. It was found in greater concentrations in experimentally induced papillomata on 2-week-old carp fry survivors examined 24 weeks after challenge than in naturally occurring neoplasms.     

Effects of tris(1,3-dichloro-2-propyl) phosphate on epididymal sperm parameters in adult male rats

Tris(1,3-dichloro-2-propyl) phosphate (TDCIPP) is widely used as a flame retardant and is known to exhibit anti-androgenic effects in vitro and in vivo. To assess the reproductive toxicity potency of TDCIPP, we investigated the effects of 7 days of TDCIPP oral administration on epididymal sperm motion and concentration in adult male Wistar–Imamichi rats. Thirty-five days after the final administration, sperm parameters were evaluated by computer-assisted sperm analysis. Results showed that sperm swimming progression and vigor and sperm concentration in TDCIPP-treated rats were unexpectedly higher than those in control rats. TDCIPP did not significantly affect the percentage of motile sperms or sperm swimming pattern. These results contribute to the understanding of the biological effects of TDCIPP.     

Reduction of Spore Density of Plasmodiophora brassicae in Soil by Decoy Plants

The severity of clubroot (Plasmodiophora brassicae) on Chinese cabbage was reduced by growing plants such as oats, spinach and leafy daikon prior to Chinese cabbage in pot experiments. Resting spore densities of P. brassicae in the soil were 29–62%, depending on the pervious crop, as compared to unplanted control plot after ploughing under the previously cultivated plants. Root hairs of the preceding plants were infected with P. brassicae, but clubbed roots were not formed on these plants. The results indicate that these plants functioned as decoy plants reducing the resting-spore density in soil and thereby suppressing disease severity. Received 21 February 2000/ Accepted in revised form 5 September 2000     

Effects of bacterial strains on the development of the ripening flavor of cured pork loins

To determine the effect of bacteria on the development of the ripening flavor of cured meat, pork loins were cured with pickles containing 8 or 16% sodium chloride at 0 and 8°C. The bacterial flora, total free amino acid content and total free fatty acid content in the cured loins, sensory properties of cooked pork loins and the relationships between the proteolytic and lipolytic activities of isolates and curing conditions were investigated. Desirable bacteria, including salt‐tolerant bacteria and lactic acid bacteria, were predominant under the condition of 8% sodium chloride in the pickles and a curing temperature of 8°C. The total free amino acid content and total free fatty acid content at a curing temperature of 8°C were higher than those at 0°C. Cooked pork loins cured in pickles containing 8% sodium chloride at a temperature of 8°C for more than 7 days were preferred in terms of color, flavor and taste. Before the curing procedure, gram‐negative bacteria (Vibrio, Acinetobacter, Pseudomonas and Enterobacteriaceae) were predominant in the pork loins. During the curing period, the numbers of viable gram‐positive bacteria (Micrococcus, Staphylococcus and Pediococcus) increased and the numbers of viable gram‐negative bacteria decreased. Strains of Micrococcus and Staphylococcus with proteolytic and/or lipolytic activities in cured meat also increased during the curing period and were more predominant in the pork loins cured in pickles containing 8% sodium chloride and at a curing temperature of 8°C than in pork loins cured in pickles containing 16% sodium chloride and at a curing temperature of 0°C. The actions of these bacteria were thought to be important factors affecting the flavor of the cured pork. Micrococcus and Staphylococcus with proteolytic activity might contribute to the development of the ripening flavor of ham. The results of the present study together with the results of further investigations on the relationships of the enzyme activities of Micrococcus and Staphylococcus in cured meat with a preferable flavor would be useful for establishing a novel effective method for using bacteria to produce ham of a high quality.