|Green, Bartholomew - Bart|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/20/2004
Publication Date: 10/7/2004
Citation: Pearson, P.R., Green, B.W., Kim, J.M. 2004. Evaluation of the sock saver. Field Day Book of Abstracts, October 7. Aquaculture/Fisheries Center of Excellence, University of Arkansas at Pine Bluff, Pine Bluff, AR. p33. Interpretive Summary: Interpretive summary not required.
Technical Abstract: The Sock Saver is a mobile aeration unit designed to increase the availability of oxygen to channel catfish (Ictalurus punctatus) held in live cars during harvest on commercial catfish farms. The unit (Figure 1) is typically mounted on a trailer, and consists of cryogenic containers for storage of liquid oxygen, regulators, flow meters, hoses, and diffuser hoses. Several versions of the Sock Saver have been constructed, and are currently being used on commercial catfish farms in Mississippi. Empirical evidence indicates that introduction of pure oxygen into loaded socks reduces the occurrence of hypoxia and related harvest stress in channel catfish held in live cars. Observations by farm personnel indicate that fish have a darker color, exhibit more energy, and appear less excited when pure oxygen is diffused within the live car. During the period July through September 2004, the ASRU version of the Sock Saver was tested under actual harvest conditions (n = 30) on two commercial catfish farms in Southeastern Arkansas. Catfish were crowded into two live cars, separated by a minimum of 50 feet of open water. Under treatment 1 (T1) fish in a live car received aeration from a sidewinder aerator; under treatment 2 (T2) fish in a second live car received pure oxygen from the Sock Saver. Water temperature and dissolved oxygen data were collected from three locations within each live car and from one location outside each live car. Ten samples of Channel catfish specimens (n = 10) were collected from each of the live cars after every third harvest during the field trial, and were live-hauled to the ASRU Food Technology Section in Pine Bluff, AR for slaughter and quality assessment. General fish health, fillet quality and shelf live of the processed product from each of the treatments (T1 and T2) were evaluated. Results of all tests are currently being compiled and reviewed.