Chemosensory properties of different Ulva extracts and their effects on Tripneustes gratilla

 

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dc.contributor.advisor Cyrus, Mark Digby en_ZA
dc.contributor.advisor Bolton, John J en_ZA
dc.contributor.advisor Macey, Brett M en_ZA
dc.contributor.author Du Plessis, Darren Scott en_ZA
dc.date.accessioned 2015-05-06T14:23:29Z
dc.date.available 2015-05-06T14:23:29Z
dc.date.issued 2014 en_ZA
dc.identifier.citation Du Plessis, D. 2014. Chemosensory properties of different Ulva extracts and their effects on Tripneustes gratilla. University of Cape Town. en_ZA
dc.identifier.uri http://hdl.handle.net/11427/12766
dc.description Includes bibliographical references. en_ZA
dc.description.abstract Identifying the chemical compounds that attract urchins to seaweeds will increase sea urchin aquaculture efficiency as these compounds can be utilized in the production of artificial feeds enhancing their attractiveness and palatability. This study investigated the chemosensory preferences of the tropical sea urchin Tripneustes gratilla for four crude extracts of Ulva as well as Fresh Ulva and an artificial feed. The four crude extracts of Ulva (Methanolic, Ethanolic, Chloroform and Chloroform-Methanol extracts) were tested by pair-wise chemosensory trials in a Y shaped maze. Urchins were significantly deterred by both the Chloroform and Chloroform- Methanol extracts as well as the solvent controls and artificial feed, however T. gratilla was significantly attracted to both the Methanolic and Ethanolic extracts. These two extracts were tested individually against Ulva and the urchins could not distinguish between Ulva and the extracts. When these two extracts were tested against one another it was found that the urchins were significantly attracted to the Methanolic extract. The Methanolic extract was then added to the artificial feed and significantly improved the feeds attractability. This indicates that these extracts, or the compounds which are responsible for this effect, can be incorporated into artificial feeds thereby making them more attractive to the sea urchin. The percentage yield of Ulva that each solvent extracted was different, although only the Ethanolic extract was found to be significantly different from the Chloroform and Chloroform-Methanol extracts. Future studies are needed to examine the chemical composition of these specific chemosensory compounds. By incorporating these attractive extracts into artificial feeds, South Africa can potentially improve the cultivation success of T. gratilla therefore expanding the economy of the local aquaculture industry through the export of this highly valued seafood product. en_ZA
dc.language.iso eng en_ZA
dc.subject.other Aquaculture en_ZA
dc.title Chemosensory properties of different Ulva extracts and their effects on Tripneustes gratilla en_ZA
dc.type Thesis / Dissertation en_ZA
uct.type.publication Research en_ZA
uct.type.resource Thesis en_ZA
dc.publisher.institution University of Cape Town
dc.publisher.faculty Faculty of Science en_ZA
dc.publisher.department Department of Biological Sciences en_ZA
dc.type.qualificationlevel Honours en_ZA
dc.type.qualificationname BSc (Hons) en_ZA
uct.type.filetype Text
uct.type.filetype Image


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