TABLE
OF CONTENT
TITLE PAGE ………………………………………………………………...................................i
CERTIFICATION
…………………………………………………………................................. ii
DECLARATION………………………………………………………………............................iii
DEDICATION………………………………………………………………...............................iv
ACKNOWLEDGEMENT
…………………………………………………................................ v
TABLE OF CONTENT
…………………………………………………….................................vi
LIST OF TABLES
…………………………………………………………................................ x
LIST OF PLATES
…………………………………………………………................................ xi
ABSTRACT
………………………………………………………………..................................xi
CHAPTER
ONE
1.0
INTRODUCTION ……………………………………………………............................1
1.1 JUSTIFICATION
……………………………………......................................................4
1.2 AIM OF
STUDY ……………………………………………………...............................5
1.3 OBJECTIVES
OF THE STUDY ……………………………………................................5
1.4 NULL
HYPOTHESES (Ho) ...……………………………………….................................5
1.5 LITERATURE
REVIEW ......................................................................................................6
1.5.1 STRESS
IN FISH........................................
.......................................................................6
1.5.2 ACUTE
AND CHRONIC STRESS IN CATFISH...............................................................9
1.6 MUCUS
PRODUCTION IN Clarias gariepinus.....................................................................9
1.6.1 COMPOSITION
OF FISH MUCUS..................................................................................10
1.6.1.1 Mucins..................................................................................................................,.............10
1.6.1.2 Innate
Immune Components
................................................................................................10
1.6.1.3 Enzymes
..............................................................................................................................11
1.6.2 SITES
OF MUCUS PRODUCTION IN Clarias gariepinus...................................................12
1.6.3 FUNCTIONS
OF MUCUS IN Clarias gariepinus.................................................................12
1.6.4 STRESS
AND ITS EFFECTS IN Clarias gariepinus..............................................................13
1.7 BRIEF
HISTORY OF PALM OIL (Elaeis guineensis).............................................................15
1.7.1 Biological
And Chemical Composition Of Palm Oil Elaeis
guineensis .......................................15
1.7.1.1 Fatty
Acids ...........................................................................................................................16
1.7.1.2 CAROTENES.......................................................................................................................16
1.7.1.3 Anti-Oxidants ........................................................................................................................16
CHAPTER
TWO
2.0 MATERIALS
AND METHODS …………………………………........................................17
2.1 MORPHOLOGY,
DISTRIBUTION AND CLASSIFICATION OF Clarias
gariepius..............17
2.1.1 CLASSIFICATION
OF Clarias gariepius
...............................................................................18
2.2 THE
PALM OIL USED (Elaeis guineensis)…………………………………...........................20
2.3 PHYTOCHEMICAL
SCREENING OF PALM OIL ..............................................................20
2.3.1 Alkaloids..................................................................................................................................20
2.3.2 Cardiac
Glycosides...................................................................................................................20
2.3.3 Steroids....................................................................................................................................20
2.3.4 Flavonoids................................................................................................................................20
2.3.5 Tannins......................................................................................................................................21
2.3.6 Anthraquinones
…………………………………..............…...................................................21
2.3.7 Carbohydrates
..........................................................................................................................21
2.3.8 Saponin
....................................................................................................................................21
2.3.9 Terpenoids
...............................................................................................................................22
2.4 SOURCE
OF THE EXPERIMENTAL FISH............................................................................22
2.4.1 Source
Of Water And Loading The Experimental Fish................................................................22
2.4.2 Experimental
Design...................................................................................................................22
2.4.3 Fish
Acclimatization ...................................................................................................................22
2.5 EXPERIMENTAL
PROCEDURES ...........................................................................................23
2.5.1 The
Various Concentration of E. guineensis
used on Different Age Groups of C. gariepinus
.............................................................................................................................................................25
2.5.2 Determination
of Treatment’s Concentration ..................................................................
............27
2.5.3 Collection
Of Water For Physico-Chemical Analysis .................................................................
29
2.5.3.1 Water
Temperature ...................................................................................................................29
2.5.3.2 Dissolved
Oxygen (DO) ............................................................................................................29
2.5.3.3 Free
Carbon Dioxide (CO2) ......................................................................................................30
2.5.3.4
pH..............................................................................................................................................30
2.5.3.5 Alkalinity
....................................................................................................................................31
2.6 BLEEDING
THE EXPERIMENTAL FISH .................................................................................31
2.7 BIOCHEMICAL
PROCEDURES FOR SERA SAMPLES .........................................................31
2.7.1 Direct
Bilirubin (DB) .....................................................................................................................31
2.7.2 Total
Bilirubin (TB)........................................................................................................................32
2.7.3 Protocol
for Albumin (ALB) .........................................................................................................32
2.7.4 Protocol
for Alanine aminotransferase (ALT) .................................................................................33
2.7.5 Protocol
for Aspartate aminotransferase (AST) .............................................................................33
2.7.6 Protocol
for Alkaline phosphatase (ALP) ......................................................................................34
2.8 STATISTICAL
ANALYSIS ..........................................................................................................35
CHAPTER
THREE
3.0 RESULTS
....................................................................................................................................
36
3.1 PHYTOCHEMICAL
SCREENING OF PALM OIL (Elaeis guineensis)
........................................38
3.2 PHYSICO-CHEMICAL
ANALYSIS OF WATER TO DETERMINE STRESS RESPONSES
IN FINGERLINGS OF Clarias gariepinus
INITIAL AND FINAL RESULTS OF AGITATION...39
3.3 PHYSICO-CHEMICAL
ANALYSIS OF WATER TO DETERMINE STRESS RESPONSES
IN JUVENILES OF Clarias gariepinus
INITIAL AND FINAL RESULTS OF
AGITATION..........40
3.4 PHYSICO-CHEMICAL
ANALYSIS OF WATER TO DETERMINE STRESS RESPONSES
IN ADULTS OF Clarias gariepinus
INITIAL AND FINAL RESULTS OF AGITATION
...............41
3.5 ENZYME
PROFILE/ PROTEIN ANALYSIS OF SERA SAMPLES
OF FINGERLINGS OF Clarias gariepinus ......................................................................................42
3.6 ENZYME
PROFILE/ PROTEIN ANALYSIS OF SERA SAMPLES
OF JUVENILES OF Clarias gariepinus ............................................................................................43
3.7 ENZYME
PROFILE/ PROTEIN ANALYSIS OF SERA SAMPLES
OF ADULTS OF Clarias gariepinus ..................................................................................................44
CHAPTER
FOUR
4.0 DISCUSSION,
CONCLUSION AND RECOMMENDATION………………………. ................45
4.1 DISCUSSION
.................................................................................................................................45
4.2 CONCLUSION
...............................................................................................................................52
4.3 RECOMMENDATION
....................................................................................................................53
REFERENCES
...........................................................................................................................................54