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This study was designed to evaluate the tolerance of Clarias gariepinus juveniles to a gradual and abrupt increase in salinity over time. To this effect, C. gariepinus juveniles were exposed to three salinity incremental protocols namely 1 g L−1 day−1, 5 g L−1 day−1, and 10 g L−1 day−1. Changes in the hematological parameters and the gill histology of fish were analyzed to determine the impact of osmotic stress on the health status of the fish and its osmoregulatory ability. The result obtained showed that juveniles of C. gariepinus can tolerate salinity stress up to 14 g L−1. At 15 g L−1 and beyond, all samples died regardless of gradual (i.e., 1 g L−1 day−1 administered for 15 days) or abrupt salinity exposure (i.e., 5 g L−1 day−1 administered for three days and 10 g L−1 day−1 administered for two days). Interestingly, more than 90% of the fish survived a direct 10 g L−1 exposure for 24 h without prior acclimation. The hematological parameters accessed in the fish exposed to 10 g L−1 (either gradually or abruptly) showed a significant increase in the white blood cells and a decrease in the red blood cells, packed cell volume, hemoglobin concentration, and all derived blood parameters. The results of the serum biochemistry show a lower total protein and albumin in the salinity-treated fish compared to the control group. However, the serum glucose and the plasma electrolytes (i.e., K+, Na+, and Cl−) were higher in the former group than in the latter. Aside from the stress response expressed in the blood parameters, severe gill degenerations were seen in the histological micrograph obtained for the salinity-treated fish, while the control had a near-normal gill architecture. It was concluded that C. gariepinus could tolerate salinity exposure of 10 g L−1 day−1 (administered gradually or abruptly) and below without killing the fish within 24 h. [ABSTRACT FROM AUTHOR]

The nutritional value of Jatropha curcas kernel (JCK) can be improved through different processing methods; however, when using a thermal treatment, optimization of the process is needed to prevent denaturation of nutrients. In this study, JCK was toasted for varying durations (0, 10, 20, and 30 min) and nutritionally evaluated. The implication of feeding Clarias gariepinus with dietary inclusions (35% CP; 315 kcal g−1) of the toasted JCK was also reported. The results obtained suggest that prolonged duration of toasting improved the nutritional characteristics of the JCK until the 20th min. Beyond this time, the protein content and essential amino acids are reduced. However, the antinutrients continuously decreased with prolonged processing. The growth, carcass analysis, and haematology of the fish groups fed toasted JCK at varying duration also did better than those fed raw JCK. Importantly, the performance tends to reduce for those fed JCK toasted beyond 20 min. The estimated cost of producing 1 kg of the fish also substantially reduced with feeding the processed JCK than feeding raw JCK. Histological examination of the intestine and liver tissues further revealed fewer signs of histopathological degeneration for fish-fed processed JCK compared to the control. It was concluded that the processing of JCK by toasting should not exceed 20 min to improve the nutritional composition of the feed ingredients and their dietary utilization by fish. [ABSTRACT FROM AUTHOR]