Drug – bio-affecting and body treating compositions – Baits – attractants – or lures
Patent
1997-07-13
1998-03-31
Pak, John
Drug, bio-affecting and body treating compositions
Baits, attractants, or lures
424405, 424407, 424409, 424410, 424484, 424115, 4241951, 426 1, 426805, 514400, 514419, 514423, 514553, 514556, 514557, 514561, 514562, 514563, 514564, 514565, 514566, 514567, 514568, 514572, 514574, 514575, 514576, 514578, 514665, A01N 2500, A01N 6302, A01N 6304, A01N 6500, A23K 100, A23K 114, A23K 116, A23K 118
Patent
active
057335397
DESCRIPTION:
BRIEF SUMMARY
This application is a 371 of PCT/JP96/02374, filed on Aug. 23, 1996.
TECHNICAL FIELD
The present invention relates to baits useful for fishes and shellfishes, manufactured from plant wastes.
The term "fishes and shellfishes" as used herein refers to fishes, shellfishes (conches, bivalves, cuttlefishes and octopuses) and crustaceans of the Arthropoda (lobsters, shrimps and crabs) living in seawater, brackish water or fresh water. The invention provides baits for use in fisheries for breeding, raising or cultivating such fishes and shellfishes.
BACKGROUND ART
Although the research on microorganically fermented materials for use as baits for fishes and shellfishes was conducted on a considerably large scale to obtain petroleum proteins, such materials were not placed into actual use in Japan because of the presence of carcinogenic substances therein. On the other hand, the squeezing cakes of plant seeds for oil have a high protein content, but contain polysaccharide which are difficult to digest and phytocid which is a nonvolatile poisonous component, and are not useful without some conversion before use in assorted baits. Although the solid residue resulting from alcoholic fermentation is a useful protein source, the residue has problems in respect of the protein content and the balancing of amino acids and palatability to the taste of fishes and shellfishes. Torula yeast and chlorella, although in actual use, are not promising as they are sufficient for feeding effect and digestion efficiency, and are merely used as components of assorted feeds, baits for special fishes or shellfishes, or as ingredients of mixtures for fishing baits in some cases. The Torula yeast is prepared by causing Candida utilis to act on sulfite pulp mill waste liquor. The pulp yeast has an especially strong cell wall and made efficiently digestible by heating, drying and milling, or by being subjected to an extraction procedure for removing ribonucleic acid to prepare inosinic acid (used as a seasoning). When the pulp yeast is extracted, the cell of the yeast is weakened. While the product of chlorella can be improved in digestibility when treated with a cellulase, the cellulase commercially available encounters difficulty in completely removing the cell wall.
DISCLOSURE OF THE INVENTION
In view of the problems involved in the background art, we prepared baits for fishes and shellfishes using various microorganically fermented products obtained by preparatory research and conducted experiments and further research for evaluating the baits for fishes and shellfishes in comparison with fresh baits, frozen baits, fish meals or commercial assorted baits in order to provide baits which are useful for fishes and shellfishes as our technical object.
Our basic studies revealed that fishes in water first make a sharp response to the amino acid adhered to model baits and that the amino acid presumably acts not as a gustatory substance but first as an olfactory substance.
With the fishes, the nasal cavity providing the olfactory sense is not clearly in direct communication with the oral cavity, and the olfactory nerve acts in a process wherein water is taken in via the anterior nasal cavity in front of the eye and discharged through the posterior nasal cavity. If the anterior nasal cavity is closed, no olfactory sense is excited in general. With some fishes, the lateral line of the fish body seems to be associated with the sense of smell, but it appears that this part has no active function other than the sense of vibration. On the other hand, the sense of taste is aroused when the food approaches or comes into contact with taste buds distributed around the mouth, in the oral cavity, pharynx and branchial cavity. As to the transmission of the sense of smell, the olfactory substance appears to reach olfactory cells more rapidly than is expected owing to the diffusion of the substance in water. Presently we are conducting research also on this mechanism. Further the olfactory organ of shellfishes is located at the water inlet portion of
REFERENCES:
patent: 4973559 (1990-11-01), Dexter et al.
Ifuku Yasushi
Kitano Hisao
Maeda Hisao
Matsuda Masahiro
Matsuda Yoshifumi
Pak John
Research Institute for Production Development
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