İstanbul Üniversitesi | Tarihten Geleceğe Bilim Köprüsü - 1453

This study was conducted to determine changes in the growth performance and distal intestine villi morphology of juvenile Black Sea trout ( Salmo trutta labrax ) fed diets with three different protein levels (40%, 45% and 50%). It was carried out in two separate sections; freshwater (RAS) and seawater. Juvenile Black Sea trout, having average initial weights of 3.44g (freshwater) and 17.70g (seawater), were fed for 90 days. WG, SGR, FCR and survival weren’t affected by dietary treatment. However distal intestine villi length (VL), width (VW) and length to width ratio (VL/VW) were affected by dietary treatments. Villi length, width and length to width ratio in the fish fed with diet containing 50% protein in freshwater were found to be higher than those fed with other diets. Villi length in the fish fed with diet containing 50% protein in seawater was higher than those fed with other diets. Results showed that feeding with diets contained different protein levels did not effect on growth performance of Juvenile Black Sea trout, but affected on distal intestine villi morphology.

In this research, meat yield and shell dimension of smooth scallop (Flexopecten glaber) were specified. 150 individuals of smooth scallop were caught by dredges seasonally in Cardak lagoon on Canakkale strait, Turkey. According to results, the relationship of total shell length between total shell weight was determined as TW = 0.5207* TL 2.4533 (R 2 = 0.73). Moreover, meat yield of scallop was determined highest as whole meat in spring and as adductor muscle in summer. This paper reveals basic growth data of smooth scallop and its preliminary study for Cardak lagoon which is important bivalve inhabiting area.

Bu çalışmada, Karadeniz alabalığı ( Salmo trutta labrax PALLAS, 1814)’ın beşinci neslinin kültür karakteristikleri belirlenmiştir. Öncelikle alabalıklar kapalı devre yetiştiriclik ünitesi (RAS)’nde üretilmiş ve smolt boya gelene dek burada tutulmuşlardır. Sonrasında, alabalıklar deniz kafeslerine transfer edilmişler ve porsiyonluk boya gelene kadar orada tutulmuşlardır. Bu nedenle; spesifik büyüme oranı (SGR), yem dönüşüm oranı (FCR), ölüm oranı ve kondüsyon faktörü (CF) parametreleri yumurtadan çıkıştan 16. aya kadar belirlenerek sonuçlar smolt öncesi ve smolt sonrası olarak verilmiştir. Ayrıca, beşinci nesil Karadeniz alabalığının porsiyonluk boydaki et verimi de hesaplanmıştır. Örneklemeler, Şubat 2014 ile Mayıs 2015 arasında aylık olarak yapılmıştır. Balıklar 0,105±0,007g iken beslenmeye başlanmış ve Mayıs 2015’e kadar 335,50±44,39g’a ulaşmışlardır. Sonuçlara göre; smoltifikasyon öncesi SGR, CF, FCR ve ölüm oranı sırasıyla 0,98-2,70, 0,82-1,15, 1,02-1,30 ve %7,67-7,78 aralıklarında belirlenmiştir. Ancak bu parametreler smoltifikasyon sonrası 0,68-2,36, 1,04-1,20, 0,98-1,35 ve %0,01-5,82 olarak belirlenmiştir. Ayrıca; pazar boydaki et verimi, viserosomatik indeks (VSI) ve hepatosomatik indeks (HSI) değerleri sırasıyla %60,30, %9,28 ve %1,65 bulunmuştur. Kimyasal analizlere göre, alabalık eti %15,47 ham protein, %7,21 ham yağ, %1,57 ham kül ve %74,83 su (nem) içermektedir. Sonuçlar açısından, kültür özellikleri, besin bileşimi ve et verimi diğer kültüre alınan alabalık türlerine benzer bulunmuştur. Bu özellikleri ile, Karadeniz alabalığının eknomik değeri de göz önünde bulundurularak, beşinci nesil yetiştiricilik sektörüne önerilebilir.

In this research, with the aim of maximizing amino acid content by different hydrolization procedures of fish meat were carried out and analysed with high performance liquid chromatography (HPLC) equipped with diode array detector (DAD). Response surface methodology (RSM) was used to determine factors that used in the experiments. The RSM suggested 16 different hydrolization trials between the ranges of normality as 3 N - 8 N, temperature as 90°C-110°C and duration as 12-24 hours were run. In the following, hydrolysed samples were analysed with HPLC-DAD and obtained data were evaluated with Box-Behnken method in RSM. Our results show that, the most effective experiment was found as hydrolysing by 3.79 N at 110°C in 24 hours for total amino acid content as well as maximized essential amino acids with 0.981 desirability. For sensitive ones, hydrolysing in 3.42 N at 106.8°C in 12.02 hours was found as most effective with maximized Asn, Gln and Trp with 0.849 desirability.