This study was to assess the effects of deltamethrin on some haematological parameters of brown trout (Salmo trutta fario). During the 4 day, 10 brown trout were exposed to two different concentrations of Deltamethrin which they were 20% (0.91 mg&middot;L-1) and 40% (1.88 mg&middot;L-1) respectively, (LC50=4.7 mg&middot;L-1). The results obtained from this study showed that the White Blood Cell (WBC), Hemoglobin content (Hb), Hematocrit percentage (PCV), Mean Corpuscular Volume (MCV) &nbsp;and Mean Corpuscular Hemoglobin (MCH) were decreased in two treated groups when compared to the control (p&lt;0.05). However, the number of Red Blood Cell (RBC) increased in deltamethrin treated fish (p&lt;0.05). Mean Corpuscular Hemoglobin Concentration (MCHC) values were insignificant when compared to control group (p&gt;0.05).

Effects of deltamethrin on some haematological parameters of brown trout (Salmo trutta fario)

The effect of different casings and liquid smoking solution on the shelf life of new types of sausage from fish (Capoeta umbla) meat was investigated. For preparation of new sausages two casings were used viz. natural casing (N) and synthetic casing (S). The sausages were prepared by adding liquid smoke at 0.1% and 0.5% concentrations. Nutrient compositions of produced sausages were determined on the first day. Microbial, chemical and sensory changes were analyzed throughout the storage time. Results highlighted that fish meat was suitable to produce sausage. Both types of casing exerted similar nutrient composition, microbiological and chemical properties. In general, the highest sensory scores were recorded for the natural casing and 0.1% liquid smoke added sausage.&nbsp;

Combined effect of different casing and liquid smoked concentration on the&nbsp;shelf - life of sausages produced from fish (Capoeta umbla)

Effects of deltamethrin on some haematological parameters of brown trout (Salmo trutta fario)

Combined effect of different casing and liquid smoked concentration on the shelf - life of sausages produced from fish (Capoeta umbla)