Browsing by Author "Jayamanne, S.C"

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    Development of Fish Soup Cube using Yellow Fin Tuna Off-Cuts
    (Uva Wellassa University of Sri Lanka, 2012) Thalpawila, T. K.R.N; Nadeeka, T; Jayamanne, S.C; Thushari, S. W.N.
    Fish are principal source of protein for world population end play s vital role in meeting basic nutritional and Livelihood needs. Fish products are comparable to meat and dairy products in nutritional quality. Today even more people turn to fish as healthy alternative to red meat. Sri Lanka has a large potential for marine fish production as it is surrounded by an Exclusive Economic oceanic area. A recent study has showed that average recovery percentage of expensive cuts of yellow fin tuna (Thiinnus albacares) from a medium scale processing factory is approximately 50%. The remaining inexpensive off cuts has low market value. Tuna trimmings can be purchased at Rs.200.00 per kg. The profit margin of Food processing companies can be increased while convening these off cuts into value added products. Fish soup cubes are now an established item on the world food market but non available in local market. A soup is a flavorful and nutritious liquid Food served ac the beginning of a meal or a snack. Instance soup cubes can save a good deal of Tillie and effort. This study was conducted to develop fish soup cube using tuna off-cuts. The present study was carried out with an aim of producing a soup cube by adding value to low valued off cuts of yellow fin tuna.
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    Effect of Feeding Method and Locally Produced Blood Meal Incorporated Diet on Growth of Young Male Guppy Fish (Poecilia reticuliitii)
    (Uva Wellassa University of Sri Lanka, 2012) Senaarachchi, W. A. R. K; Jayamanne, S.C; Liyanage, N.P.P; Bambaranda, B. A.S. M; Chandrarathna, W. P. R
    The tropical ornamental fish production is among the most valuable industries in the world arid the live bearer guppy fish (Poe cilia reticulate) are the most popular species among hobbyists (Harpaz e/ al., 2005). An information oil dietary requirement of guppy fish has been mainly evaluated by the individual experience of the farmers and is readily available. Guppy fish is known as omnivorous and require 40-45% dietary protein level in their diet (Harpaz er at., 2005). Fish feed is the single highest costly input in the ornamental fish industry and traditional I y fish meal is regarded as the commonest and most popular source of protein in the commercial feed production (Otubusin ci at., 2009). Jonston (2005) cited in Oubusin e/ at. (2009) has reported that global supply of fish mean would not be sufficient to satisfy the demand in 2014. Hence, the present study aimed to evaluate the use of blood meal as an a alternative protein source for the fish meal in the young male guppy fish diet and the form of feeding that could be ad ministered.