Nutritional value of Jack knife clam Solen dactylus in the ripeness and sexual rest stages

	Nutritional value of Jack knife clam Solen dactylus in the ripeness and sexual rest stages
مجله علمی شیلات ایران
Article 8, Volume 18, Issue 4, January and February 2009, Pages 79-88 PDF (437.22 K)
Document Type: Research Paper
DOI: 10.22092/isfj.2010.115534
Authors
H. Saeidi; A. 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 o.....

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