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Nutritional value of Jack knife clam Solen dactylus in the ripeness and sexual rest stages | ||
| مجله علمی شیلات ایران | ||
| Article 6, Volume 19, Issue 2, September 2010, Pages 51-58 PDF (578.05 K) | ||
| DOI: 10.22092/isfj.2017.109940 | ||
| Authors | ||
| H Saeedi* ; A Ashja Ardalan | ||
| Abstract | ||
| In this study, 60 specimens of Jack knife clam Solen dactylus (Von Cosel, 1989) were collected randomly in autumn 2007 and spring 2008 from 5 stations (intertidal pools) in Golshahr coast of Bandar Abbas, Persian Gulf. After sampling, specimens were frozen and transferred to the laboratory for further biometric parameters measurements. The mean (±SD) anterior- posterior length in autumn and spring were 78.92±17.72 and 77.37±16.20mm, respectively. The mean (±SD) total weight was 9.53±4.88g in autumn and 8.43±4.46g in spring. Moisture, ash, protein and total lipid in soft tissues of clams were measured. These parameters in autumn and spring were 80.23 ± 0.70, 3.42±0.02, 11.3±0.10, 0.86±0.01% and 76.16±1.75, 2.3±0.07, 11.79±0.05, 0.55±0.02%,respectively. The values of moisture, ash and total lipid were higher in autumn (ripeness stage) compared to spring; whereas, the value of protein in autumn was slightly lower than spring. There was no significant difference between the mean of moisture before and after the spawning (P>0.05). The mean ash, protein and total lipid showed a significant difference in the two seasons (P<0.05). | ||
| Keywords | ||
| Mollusc; Food composition; Persian Gulf; Iran | ||
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