Impact of temperature variations on Amino Acid content of fresh water fish Oreochromis mossambicus

Authors

  • Chavan PN Assistant Professor, Department of Zoology, S.G.B Mahavidyalaya, Purna, MS, India
  • Mali RP Principal, Indira Gandhi Mahavisyalaya, Nanded MS, India

Keywords:

Temperature, Amino acid, Oreochromis mossambicus

Abstract

The present investigation was carried out on free amino acid content of different tissues of Fresh water fish Oreochromis mossambicus . The fishes were exposed to different temperature such as 20°C, 24°C, 28°C, 32°C, 36°C & 40°C for 96 hours respectively. The results reveals that  amount of free amino acid content in the tissues like liver and muscle of fish were decreased at high temperatures compared to control set. The results obtained plotted graphically and discussed in detail.

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References

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Published

2021-09-30

How to Cite

Chavan PN, & Mali RP. (2021). Impact of temperature variations on Amino Acid content of fresh water fish Oreochromis mossambicus. International Journal of Life Sciences, 9(3), 330–332. Retrieved from https://ijlsci.in/ls/index.php/home/article/view/534

Issue

Vol. 9 No. 3 (2021): International Journal of Life Sciences

Section

Research Articles

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Copyright (c) 2021 Author(s)

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