Volume 71, Number 2, April 2005 ISSN 0919-9268
NAOAKI TSUTSUI, YI KYUNG KIM, SAFIAH JASMANI, TSUYOSHI OHIRA, MARCY N. WILDER AND KATSUMI AIDA···249
Immunostimulatory effects of fermented vegetable product on the non-specific immunity of Japanese flounder Paralichthys olivaceusTAKAYUKI ASHIDA AND EIJI OKIMASU···257
A basic experiment of coral culture using sexual reproduction in the open seaMINEO OKAMOTO, SATOSHI NOJIMA, YASUO FURUSHIMA AND WILLIAM C. PHOEL···263
Microbial hydrolytic enzyme activity in the sediments of a net cage aquaculture areaTOMOKO SAKAMI, HISASHI YOKOYAMA AND YUKA ISHIHI···271
The effects of dietary lipid sources and lecithin on the production of giant freshwater prawn Macrobrachium rosenbergii larvae in the Mekong Delta region of VietnamTRAN THI THANH HIEN, TRAN NGOC HAI, NGUYEN THANH PHUONG, HIROSHI Y. OGATA AND MARCY N. WILDER···279
Audiogram measurement based on the auditory brainstem response for juvenile Japanese sand lance Ammodytes personatusTOMOHIRO SUGA, TOMONARI AKAMATSU, KOUICHI SAWADA, HIROAKI HASHIMOTO, RYO KAWABE, TOMONORI HIRAISHI AND KATSUTARO YAMAMOTO···287
Cryopreservation diluents for spermatozoa of Sakhalin taimen Hucho perryiSATOSHI KUSUDA, NOBUHISA KOIDE, HILOSHI KAWAMULA, TETSUO TERANISHI, JUN-ICHIRO NAKAJIMA, ETSURO YAMAHA, KATSUTOSHI ARAI AND HIROMI OHTA···293
Mitochondrial DNA sequence variation of Japanese anchovy Engraulis japonicus from the Yellow Sea and East China SeaZI-NIU YU, XIAO-YU KONG, TIAN-HUI GUO, YAN-YAN JIANG, ZHI-MENG ZHUANG AND XIAN-SHI JIN···299
Validity of fluctuating asymmetry as a gauge of genetic stress in ayu stocksKEI'ICHIRO IGUCHI, KATSUTOSHI WATANABE AND MUTSUMI NISHIDA···308
Comparison of behavioral responses to a novel environment between three teleosts, bluegill Lepomis macrochirus, crucian carp Carassius langsdorfii, and goldfish Carassius auratusMASAYUKI YOSHIDA, MAKIKO NAGAMINE AND KAZUMASA UEMATSU···314
Detection of hybrids between masu salmon Oncorhynchus masou masou and amago salmon O. m. ishikawae occurred in the Jinzu River using a random amplified polymorphic DNA techniqueYUJI YAMAZAKI, NARIKO SHIMADA AND YASUHIKO TAGO···320
Expression of HSP70 in response to heat-shock and its cDNA cloning from Mediterranean blue musselHARUHIKO TOYOHARA, MASATOMI HOSOI, ISAO HAYASHI, SATOSHI KUBOTA, HISASHI HASHIMOTO AND YOSHIHIRO YOKOYAMA···327
Movement of the fluvial form of masu salmon, Oncorhynchus masou masou, in a mountain stream in Kyushu, JapanKAZUHIRO SAKATA, TAKUYA KONDOU, NAOHIKO TAKESHITA, AKINOBU NAKAZONO AND SEIROU KIMURA···333
Feeding behavior and food consumption of Japanese whelk, Buccinum isaotakii (Neogastropoda: Buccinidae)ANTHONY S. ILANO, RICHARD MARCELO T. MIRANDA, KATSUAKI FUJINAGA AND SHIGERU NAKAO···342
The eyes of the common carp and Nile tilapia are sensitive to near-infraredTARO MATSUMOTO AND GUNZO KAWAMURA···350
Expression of taurine transporter in response to hypo-osmotic stress in the mantle of Mediterranean blue musselHARUHIKO TOYOHARA, MARIKA YOSHIDA, MASATOMI HOSOI AND ISAO HAYASHI···356
Food and feeding habit of Taiwan mauxia shrimp Acetes intermedius in the coastal waters of Southwestern TaiwanWANN-DUEN CHIOU, JIUAN-JIUAN HWANG, LEI-ZONG CHENG AND CHE-TSUNG CHEN···361
Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storageKAZUFUMI OSAKO, MOHAMMED ANWAR HOSSAIN, KOICHI KUWAHARA AND YUKINORI NOZAKI···367
Applicability of the modified Mooney-Rivlin equation on rheological analysis of fish-meat gelCHANG-SUK KONG, KUN-YOUNG PARK AND HIROO OGAWA···374
Development of myofibrillar ATPase assay system on pH statSATOMI KOSEKI, KAORI NOMURA AND KUNIHIKO KONNO···380
Quality evaluation of frozen surimi by using pH stat for ATPase assaySATOMI KOSEKI, RIE OOTAKE, NOBORU KATOH AND KUNIHIKO KONNO···388
Effects of food colorants on photooxidation of lipids added to Alaska pollack Theragra chalcogramma surimiXIANG-QING PAN, HIDEKI USHIO AND TOSHIAKI OHSHIMA···397
Species-specific thermal denaturation pattern of fish myosin when heated as myofibrils as studied by myosin subfragment-1 and rod denaturation ratesMASAYUKI TAKAHASHI, TAKESHI YAMAMOTO, SANAE KATO AND KUNIHIKO KONNO···405
A simple method to distinguish two commercially valuable eel species in Japan Anguilla japonica and A. anguilla using polymerase chain reaction strategy with a species-specific primerKEIJIRO SEZAKI, SHIRO ITOI, AND SHUGO WATABE···414
Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrixMOTOHARU UCHIDA, JIE OU, BI-WEN CHEN, CHUN-HONG YUAN, XUR-HUA ZHANG, SHUN-SHENG CHEN, YASUHIRO FUNATSU, KEN-ICHI KAWASAKI, MASATAKA SATOMI AND YUTAKA FUKUDA···422
Administration of two oils rich in n-3 long-chain polyunsaturated fatty acids to rat pups of dams fed a diet high in fat and low in n-3 polyunsaturated fatty acidsFUMIKO KIMURA, YASUSHI ENDO, KENSHIRO FUJIMOTO, NOBUSHIGE DOISAKI AND TSUYOSHI KORIYAMA···431
Supercritical CO2 extraction and concentration of n-3 polyunsaturated fatty acid ethyl esters from tuna cooking juiceCHANG-WEI HSIEH, CHIEHMING J. CHANG AND WEN-CHING KO···441
Effect of bleaching on lipid content and composition of Okinawan coralsHIDEYUKI YAMASHIRO, HIROSUKE OKU AND KYOKO ONAGA···448
HONGYAN WU, KUNSHAN GAO, ZENGLING MA AND TERUO WATANABE···454
Cryopreservation of kelp grouper Epinephelus moara sperm using only a trehalose solutionKADOO MIYAKI, SHOJI NAKANO, HIROMI OHTA AND HISASHI KUROKURA···457
Antiproliferative effect of neoxanthin and fucoxanthin on cultured cellsEIICHI KOTAKE-NARA, TATSUYA SUGAWARA AND AKIHIKO NAGAO···459
The lipid peroxidation induced changes of protein in refrigerated yellowtail minced meatDEEPTHI M. S. MUNASINGHE, TAKESHI OHKUBO AND TADASHI SAKAI···462
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