The aim of this study was to investigate how various diets influence testis maturation stages in mud crab (Scylla olivacea)
broodstock. Morphological and histological assessments were performed in triplicate (10 male crabs each). Daily,
subject crabs were fed a squid (Loligo sp.) and a fish (Decapterus sp.) diet at 5-10% of body weight. Diets were analyzed
following methods from the Association of Analytical Communities (AOAC). In comparison to control (wild) crabs, the
two diets generally did not cause significant differences (p>0.05) in body weight, carapace width and gonadosomatic
index (GSI), except in the GSI of squid-fed crabs (p<0.05). At the end of the experiment, crabs that reached Stage 3 testis
maturation included were 6 fish-fed individuals and 23 squid-fed individuals. Additionally, differences in crude protein
and fat levels across diets influenced the nature of male gonadal development. In conclusion, a squid diet was sufficient
to induce Stage 3 testis maturation in Scylla olivacea within 60 days of culture. Our results prove the usefulness in
developing appropriate feeding regimes for male Scylla olivacea broodstock.
The effects of squid ink at concentration of 0.10 and 0.25% on the total bacteria count and
chemical spoilage indicator; total volatile basis nitrogen (TVBN) and trimethylamine (TMA)
of squid (Loligo duvauceli) were analysed. The analysis were performed at interval of 5 days
during 15 days of chilled storage (4°C). This studies also investigate the antioxidant capacity
of the squid ink. The melanin-free squid ink were subjected to ferric reducing power (FRAP)
and 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis. The FRAP values found in squid ink were
0.04±0.01 µmole TE g-1 meanwhile DPPH values were recorded at 0.81±0.00 µmole TE g-1.
The squid ink at both 0.10 and 0.25% concentration showed a significantly (p
Allergy to different classes of mollusks, including squid, which are members of the class Cephalopods has been reported. Tropomyosin, a major muscle protein, is the only well-recognized allergen in squid. The aim of this study was to characterize IgE-binding proteins of local Loligo edulis (white squid) consumed in Malaysia. Protein profiles and IgE-binding proteins were detected by sodium dodecyl sulfate-polyacrylamide gel-electrophoresis (SDS-PAGE) and immunoblotting using sera from 23 patients with positive skin prick test to raw squid extract. SDS-PAGE of the raw extract exhibited 21 protein bands (10-170 kDa) but those ranging from 19 to 29 kDa and 41 to 94 kDa were not found in the cooked extract. Immunoblotting of raw extract demonstrated 16 IgE-binding bands, ranging from 13 to 170 kDa. A heat-resistant 36 kDa protein, corresponding to squid tropomyosin, was identified as the major allergen of both extracts. In addition, a 50 kDa heat-sensitive protein was shown to be a major allergen of the raw extract. Our findings indicate that the allergen extract used for diagnosis of squid allergy should contain both the 36 kDa and 50 kDa proteins.