http://localhost:8080/xmlui/handle/123456789/57 Sun, 19 Apr 2026 12:30:36 GMT 2026-04-19T12:30:36Z http://localhost:8080/xmlui/handle/123456789/457 HISTOLOGICAL STUDY OF SPERMATOGENESIS OF CAPTIVE MUD EEL (Monopterus cuchia) TOWARDS IDENTIFICATION OF BREEDING SEASON ISLAM, SHORIFUL In order to identify the processes of spermatogenesis and to identify the peak breeding season towards furnishing guidelines for induced breeding of an endangered fish species mud eel (Monopterus cuchia), an investigation was conducted for one year (January 2015 to December 2015) at the Department of Fisheries Management, Bangladesh Agricultural University, Mymensingh. Samples of mud eel were collected from haor and beel areas of Mymensingh and Netrokona districts. The investigations were included the observation of month-wise maturation of testis, determination of the peak breeding season, identification of the process of spermatogenesis and furnish guideline for conservation of this endangered fish species. Histological observation of testis was observed presence of Spermatogonia (SG), Spermatocyte (SC), Spermatid (SD), Spermatozoa (SZ) stages of spermatogenesis during samples from different seasons. In this study, the mature stages of spermatogenesis Spermatid (SD) and Spermatozoa (SZ) were found from April to June samples of testis, indicating the breeding season of M. cuchia. These mature stages were occurred high in proportion during late April to mid May samples indicating peak breeding season of this fish. The testis was contained developing stages Spermatogonia (SG), Spermatocyte (SC) and empty lumen from July to February, indicating spent and resting phases of testis during these months. It is expected that the preliminary information generated on the spermatogenesis of M. cuchia can serve as the base line information for further research on this fish with an aim of establishing the package of induced breeding and to manage and conserve from the endangered condition. This study provides the first detailed information about spermatogenesis of M. cuchia of Bangladesh. It is implied that the information of this study can potentially be used for bringing a new high priced fish into aquaculture for supporting export earnings of the country in future. Thu, 01 Dec 2016 00:00:00 GMT http://localhost:8080/xmlui/handle/123456789/457 2016-12-01T00:00:00Z http://localhost:8080/xmlui/handle/123456789/297 SUITABLE LEVEL AND LONGEBILITY OF CARROT MILK Reg. NO: 0221 Carrot milk was prepared by using different level of carrot juice to evaluate the quality and the shelf life of carrot milk at room and freezing condition. Firstly, different levels of Carrot milk were manufactured and their qualities were measured with the help of some physical (Smell, Color, Taste), Chemical (Acidity, pH, Protein, Fat, TS, SNF) and microbiological tests (Standard plate count test and Coliform test). Panel test was conducted to select the suitable level of carrot juice. In the first panel test, carrot juice was used in different concentration to make carrot milk such as, control, 5%, 10%, 15% and 20% and two samples those contain 10% and 15% carrot juice respectively were selected. From the second panel test, 15% carrot juice and 5% sugar was selected for third panel test. In third panel test the selected carrot milk was divided into four samples by using different amount of cardamom (elachi) and cinnamon (darchini). After the third panel test, 15% carrot juice, milk, sugar and cardamom was selected finally. Chemical analysis showed that addition of carrot juice declined the percentage of fat (3.48%) in carrot milk but increased the acidity (0.21%), specific gravity (1.046), pH (7.2), SNF (12.31%), TS (15.34%) and protein (3.48%). Lower percentage of TS, SNF were observed in carrot juice than milk. So, the addition of carrot juice decreased the TS (2.52%), SNF (2.32%) content of carrot milk (carrot juice and milk). Carrot milk also showed higher amount of TS (15.34%) and SNF (12.31%) due to addition of sugar and cardamom with carrot juice and milk. Acidity level and pH value were higher in the carrot milk. Both types of carrot (Raw and Boiled) contained higher amount of total phenolics than milk. Boiled carrot contain highest amount of total phenolics. Microbiological tests were conducted to observe the microbial count and longevity of milk, carrot juice, carrot milk and carrot milk with sugar and cardamom. Carrot milk contained lower amount of bacteria than other samples. The fewer amounts of bacteria in carrot milk due to the antibacterial activity of carrot juice. Carrot milk and carrot milk with sugar and cardamom change their color after 6.5 hrs in Methylene Blue Reduction Test. So the samples were good. As it was found carrot juice contained higher amount of total phenolics. Phenolic compounds have some source of antibacterial property. Sugar and Cardamom containing carrot milk had lower amount of bacterial population than plain milk due to presence of carrot juice which has antimicrobial activity. The presence of coliforms in carrot milk and carrot milk with sugar and cardamom samples was lower than plain milk sample. The standard plate count test was also conducted on the freeze samples to find the bacterial population and the stability of carrot milk in freezing condition (-5°C). Bacterial population was lower in each sample due to preserve in freezing condition. Plain milk always showed higher amount of bacteria than carrot milk and carrot milk with sugar and cardamom. On the basis of this experiment, it can be suggested that carrot milk with sugar and cardamom can be preserved in freezing condition and it can be easily marketed commercially for the consumers. Mon, 01 Dec 2014 00:00:00 GMT http://localhost:8080/xmlui/handle/123456789/297 2014-12-01T00:00:00Z