TEMPERATURE INFLUENCE ON THE TOXICITY OF OIL CAKES TO FISHS.K. SARKAR
Toxicity of different species of fish at 20.0, 26.0 and 32.5°C exposed to groundnut cake (CNC), mahua oil cake ( MOC) and neem cake (NC) were determined in 96h static tests. Toxicity of IVIOC and NC to fish was increased along with the increase in temperature. In order of toxicity to oil cake (lower to higher), different groups of fish can be arranged as : catfishes > carps > tilapia. At sublethal levels of MOC and NC at 32.5°C, fish exhibited abnormal behaviour. At different water temperatures, feeding rates of ('at a caul, and Oreachramis mossambiclis exposed to MOC were decreased.
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