Ariapour, A.1, M. Hadidi2, F. Amiri3 & K. Karami4
1*Islamic Azad University, Borūjerd Branch, Borūjerd, Lorestan, Iran; 2Researcher of Academic Center for Education, Cultural and research, Kermanshah , Iran; 3Islamic Azad University, Booshehr Branch, Booshehr, Iran; 4Msc Student of Range Management, Islamic
Azad University, Borūjerd Branch, Iran.
Corresponding Author Email: [email protected]
Abstract
Livestock grazing in unsuitable land has increasingly grown in most part of rangelands of Iran due to population increase. It causes many irreparable damages such as soil erosion, water loss, and wealth loss. Therefore, it is important to identify suitable land for livestock grazing, quickly and accurately. Many ecosystem components affect land suitability for livestock grazing but due to time and funding restrictions, the most important and feasible elements were investigated. This paper adapted the Schematic model based on the concepts presented by the FAO on suitability analysis for livestock grazing in Sarab-Sefid Boroujerd rangeland of Iran in 2012. Affecting Factors on livestock grazing such as forage, soil and water which were in sub-models were determined and incorporated into the final model of rangeland grazing suitability. The main maps which were used in the study were DEM, slope, aspect, range condition, range trend, forage, soil erosion, water sources. Within the model parameters, three sub models including water accessibility, forage production and erosion sensitivity were considered. Suitable areas at four levels of suitability were determined using geographic information systems (GIS). This suitability modeling approach was adopted due to its simplicity and the minimal time required for transforming and analyzing the datasets.
Results showed that of the 16 types of vegetation covered, none of them was in good suitability class (S1). About 3088.74 hec (52.67%) was in medium suitable class (S2), 1892.63 hec (32.28%) in poor class (S3) and 882.84 hec (15.06%) was in non-suitable class (N). Also the results determined that there was no limitation in water resource in the whole of the rangeland and the most and main important factor affecting suitability is soil erosion and slope due to the mountainous area. According to field data and comparing with the study data, the GIS technique is fast and accurate in monitoring and determining the suitability of areas in the rangelands.
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Modified Indigenous Fermented Fresh Water Fish ( Anabas Testudineus Bloch) Processed as a Viable Protein Source for Developing Countries
Senas P.S 1* & H. Purnomo2
1Departement of fisheries, Faculty of Agriculture, Palangkaraya University,
Palangkaraya, Central Kalimantan, Indonesia; 2Departement of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya,University, Malang, East Java, Indonesia.
*Corresponding Author Email: [email protected]
Introduction
Fermentation of fish has been practiced for centuries especially in developing countries where these age old products are consumed widely either as condiments or as a side dish (Santo et al., 2005; Taorem and Sarojanlini, 2012 ). Indigeneous salted fermented fresh water fish (Anabas testudineus Bloch) is very popular in South Kalimantan society and is locally known as Wadi Betok (Petrus, 2009; Petrus 2012).This salted fermented fresh water fish has been used as a side dish in a limited amount due to the very salty taste, and therefore Petrus et al. (2012) reported that the addition of palm (Arenga pinnata) sugar (15%) and lime (Citrus auriflora) juice (6%) together with salt (15%) during fermentation improved the flavour and taste of the end product . However the protein content and amino acid profile of this modified fermentation product has not been reported. Therefore the aim of this study was to investigate the changes of protein content and amino acid profile of this product.
Materials and Methods
Samples were fresh water whole Betok (Anabas testudineus Bloch) fish with the same relative size after evisceration, descaling, washing in running tap water, draining and layering in a fermentation bowl and each layer was covered with coarse salt (15% w/w) and palm sugar (15% w/w) combined with lime juice (6% w/w) in the treatment group. Only coarse salt (15%w/w) was used as the treatment for the traditional indigenous fermentation process.
Bags were sealed tightly before fermenting at ambient temperature for 7 days. A Completely Randomized Design was used as the experimental design for this study Two factors, namely concentrations of palm sugar: 0 (control), 5, 10 and 15% w/w and lime juice 0 (control), 2, 4, and 6% w/w respectively were used. The experiment replicated 3 times was carried out and the protein contents were measured. The protein content of Wadi Betok samples was determined according to the standard method of AOAC no 992-15 (AOAC, 2000). Amino acid profiles of fresh water Betok fish and indigenous and modified Wadi Betok were determined using HPLC following an OPA derivative method.
Results and Discussion
The addition of palm sugar (15%w/w) and lime juice (6%w/w) together with salt (15% w/w) increased the protein content of indigenous Wadi Betok from 13.84% up to 23.42%. In general an increased amount of amino acids in either indigenous and modified Wadi Betok was observed, however a slightly higher amino acid content was determined in modified
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Wadi Betok compared to the indigenous one. It is interesting to note that lysine was the most abundant amino acid in both traditional Wadi Betok (2.16%) and modified Wadi Betok (1.95%), followed by leucine and arginine, whilst the major non essential amino acids in both traditional Wadi Betok (2.74%) and modified Wadi Betok (2.00%) were aspartic acid followed by alanine.
Conclusion
The addition of palm sugar (15% w/w) and lime juice (6% w/w) together with salt (15% w/w) during preparation of salted fermented fresh water Betok fish increased protein content of the end product. An increase in amino acid content was also found in indigenous salted fermented and modified salted fermented Betok fish compared to the fresh water Betok fish.
Therefore the improved indigenous salted fermented Betok fish could be a good source of animal protein for people in developing countries.
References
AOAC. 2000. Official Method of Analysis, 16th ed. Association of Official Analytical Chemists, Washington, DC.
Mohamed, R., Sarkadi-Livia S., Hassan S., Soher E. and Ahmad-Adel, E. 2009. Changes in amino acids and biogenic amines of Egyptian salted – fermented fish (Feseekh) during ripening and storage. Food Chem., 115: 635 – 638.
Petrus, 2009. Quality Improvement of Fermentation of Wadi Ikan Betok (Anabas testudineus Bloch) by Addition of Palm (Arenga pinnata) Sugar and Acetic acid (CH3COOH).
Master Thesis, Faculty of Fisheries, Lambung Mangkurat University, Banjar, Indonesia.
Petrus, 2012. The Improvement of Wadi Betok (Anabas testudineus Bloch) Production by Addition of Aren (Arenga pinnata) sugar and Lime (Citrus aurantiflolia) juice. Doctor Thesis, Faculty of Fisheries and Marine Sciences, Brawijaya University, Malang, Indonesia.
Santo M.L.P.E., Lisboa C., Alves F.G., Martins D., Beirão L.H., Anna E.S.S. and de Mello Franco B.D.G., 2005. Effects of different levels of sodium chloride and glucose on fermentation sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a. Brazilian Arch. Biol.Technol. 48(1): 45 – 52.
Taorem S. and Sarojanlini, Ch., 2012. Effect of Temperature on Biochemical and Microbiological qualities of Ngari. Nature and Sci. 10 (2): 32 – 40.
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