Bekbol T. Sariev, Arthur N. Tumenov, Asel K. Akhmetova, Serik S. Bakiyev, Ahmediyar M. Dzhunusov IMPACT OF A COMBINATION OF DIFFERENT TECHNOLOGICAL FACTORS ON THE EFFECTIVENESS OF THE PROCESSES OF RIPPING AND OBTAINING IN VIVO CAVIAR

DOI: https://doi.org/10.15688/nsr.jvolsu.2020.2.5

Bekbol T. Sariev, PhD (Biological Sciences), Head of the Laboratory of Ichthyology and Aquaculture, Zhangir Khan West Kazakhstan Agrarian-Technical University, Zhangir Khana St, 51, 090009 Uralsk, Republic of Kazakhstan,  This email address is being protected from spambots. You need JavaScript enabled to view it. .

Arthur N. Tumenov, PhD (Agricultural Sciences), Director, West Kazakhstan Branch “Scientific and Production Center of Fisheries”, Zhangir Khana St, 45, 090009 Uralsk, Republic of Kazakhstan,  This email address is being protected from spambots. You need JavaScript enabled to view it.

Asel K. Akhmetova, PhD (Agricultural Sciences), Scientific Publishing Expert, Zhangir Khan West Kazakhstan Agrarian-Technical University, Zhangir Khana St, 51, 090009 Uralsk, Republic of Kazakhstan,  This email address is being protected from spambots. You need JavaScript enabled to view it. .

Serik S. Bakiyev, PhD Student (Biological Sciences), Al-Farabi Kazakh National University, Prosp. al-Farabi, 71, 050038 Almaty, Republic of Kazakhstan,  This email address is being protected from spambots. You need JavaScript enabled to view it. .

Ahmediyar M. Dzhunusov, Master Student, Educational and Scientific Complex of Pilot Industrial Production of Aquaculture, Zhangir Khana St, 51/7а, 090009 Uralsk, Republic of Kazakhstan,  This email address is being protected from spambots. You need JavaScript enabled to view it.


Abstract. The objects of the study are the broodstocks of the siberian (Acipenser baerii) and Russian sturgeon (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 purpose of the study is to improve the processing of sturgeon caviar obtained in vivo. The intravital method of obtaining sturgeon caviar compared to the traditional method allows saving the broodstock for subsequent reproduction. On the 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 sturgeon caviar has been studied. The positive results of pre-spawning aging of sturgeon producers when grown under controlled 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 technological factors upon receipt of marketable sturgeon caviar were determined. The main technological factor for obtaining intravital caviar is the temperature regime of pre-spawning aging (temperature regime of artificial wintering) of producers. The studied individuals of sturgeon were tagged with special chips for identification and effective work in determining the stage of maturity and the subsequent production of caviar in vivo. The scope of applying the research results: fishery enterprises, research institutes of fisheries, small and medium-sized businesses, fish farmers

Key words: sturgeon, obtaining in vivo caviar, technological factors, caviar maturation, aquaculture.

Citation. Sariev B.T., Tumenov A.N., Akhmetova A.K., Bakiyev S.S., Dzhunusov A.M. Impact of a Combination of Different Technological Factors on the Effectiveness of the Processes of Ripping and Obtaining in vivo Caviar. Natural Systems and Resources, 2020, vol. 10, no. 2, pp. 42-50. DOI: https://doi.org/10.15688/nsr.jvolsu.2020.2.5 

Лицензия Creative CommonsHorse Ammunition. From the History of a Saddle by Lukyashko S.I. is licensed under a Creative Commons Attribution 4.0 International License 

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