IMPACT OF A COMBINATION OF DIFFERENT TECHNOLOGICAL FACTORS ON THE EFFECTIVENESS OF THE PROCESSES OF RIPPING AND OBTAINING IN VIVO CAVIAR

• Published in: Vestnik Volgogradskogo gosudarstvennogo universiteta, Serii͡a︡ 11, Estestvennye nauki Vol. 10; no. 2
• Main Authors: Sariev, Bekbol T, Tumenov, Arthur N, Akhmetova, Asel K, Bakiyev, Serik S, Dzhunusov, Ahmediyar M
• Format: Journal Article
• Language: Russian
• Published: Volgograd Volgograd State University 01-01-2020
• Subjects: Acipenser baerii; Acipenser gueldenstaedtii; Acipenser ruthenus; Aging; Controlled conditions; Hybrids; Spawning; Sturgeon; Water supply
• ISSN: 2306-4153; 2409-2762
• DOI: 10.15688/nsr.jvolsu.2020.2.5

The objects of the study are the broodstocks of the siberian (Acipenser baerii) and Russian sturgeon (Acipenser gueldenstaedtii), sterlet (Acipenser ruthenus) and hybrids of rolek (Russian x Lena sturgeon), bester (beluga x sterlet), sturgeon caviar, pools for sturgeon fish producers, closed water supply installations, temperature regime for sturgeon rearing in conditions of installations with a closed water supply cycle. The purpose of the study is to improve the processing of sturgeon caviar obtained in vivo. The intravital method of obtaining sturgeon caviar compared to the traditional method allows saving the broodstock for subsequent reproduction. On the basis of the literature analysis, the influence of a combination of the main technological factors (temperature, hardener and de-sticking conditions) affecting the efficiency of maturation and production of intravital sturgeon caviar has been studied. The positive results of pre-spawning aging of sturgeon producers when grown under controlled conditions are obtained. The authors establish the temperature regime of pre-spawning aging of producers, which contributes to the effective maturation of intravital caviar. The parameters of the preservation of technological factors upon receipt of marketable sturgeon caviar were determined. The main technological factor for obtaining intravital caviar is the temperature regime of pre-spawning aging (temperature regime of artificial wintering) of producers. The studied individuals of sturgeon were tagged with special chips for identification and effective work in determining the stage of maturity and the subsequent production of caviar in vivo. The scope of applying the research results: fishery enterprises, research institutes of fisheries, small and medium-sized businesses, fish farmers