Impact of temperature variations on Glycogen content of freshwater fish, Oreochromis mossambicus from Nanded (MS) Region

Authors

  • Pallavi  N Chavan Department of Zoology, S.G.B. College, Purna (Jn.), MS, India

Keywords:

Temperature, Glycogen, Oreochromis mossambicus

Abstract

The present work deals with the effect of temperature on glycogen content of freshwater fish Oreochromis mossambicus. The fishes were exposed to different temperatures such as 20°C, 24°C, 28°C 32°C, 36°C and 40°C for 96-hour exposure. The result reveals that the amount of glycogen content in the tissues like liver and muscles of fish were steadily decrease at higher temperature as compared to control set. It might be due to excess energy is utilized as anaerobic glycolysis enhanced due to temperature stress. The results obtained plotted graphically and discussed in detail.

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References

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Published

2023-12-31

How to Cite

Pallavi NChavan. (2023). Impact of temperature variations on Glycogen content of freshwater fish, Oreochromis mossambicus from Nanded (MS) Region. International Journal of Life Sciences, 11(4), 354–356. Retrieved from https://ijlsci.in/ls/index.php/home/article/view/870

Issue

Vol. 11 No. 4 (2023): International Journal of Life Sciences

Section

Research Articles

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Copyright (c) 2023 Author

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