We assessed the confidence of academics in their careers in fisheries faculties at Turkish universities and developed a scale based on the Job Satisfaction Questionnaire (Cellucci & DeVries, 1978) to classify their attitudes in order to evaluate level of job satisfaction. A survey and a personal information form were made available via the Internet to academics employed in various faculties of fisheries in Turkish universities. Testing for validity and reliability showed that the trust attitudes of academics could be examined with 5 factors: satisfaction with supervisors, satisfaction with coworkers, satisfaction with pay, satisfaction with promotion, and satisfaction with work itself. Results showed that coworkers and promotions were considered more important than the pay. The most important factor in job satisfaction was coworkers, with working as a team and sharing also rated as important. There was no significant difference in the rating of the factors according to gender. These findings are important as preliminary research in the fishing sector.

Su ürünleri sektörü yaşanan olağanüstü büyüme, su ürünleri yetiştiriciliği üretimindeki önemli artışa katkıda bulunan birkaç temel faktöre atfedilebilir. Bu büyüme, su ürünleri yetiştiriciliğini teşvik etmeye, teknoloji transferini kolaylaştırmaya ve teşvik önlemleri uygulamaya odaklanan sektörel bir politika ile desteklendi. Dahası, özellikle kamu hizmetleri sektöründeki durgunluğun ardından sermayenin bu sektöre yönlendirilmesi büyümeyi ve gelişmeyi hızlandırdı. Buna karşın, sınırlı balık stokları gibi zorluklar, balıkçılığın sürdürülebilirliğini sağlamak için sıkı önlemler gerektirmektedir. Bununla birlikte, bu gelişmeler sektörün sürdürülebilir gelişimi için önemli fırsatlar sunmakta, daha fazla büyüme, iş yaratma ve ekonomik katkı için umut verici beklentiler sergilemektedir. Dahası, Türkiye'nin balıkçılık ve su ürünleri yetiştiriciliği sektörünün başarısı, deniz kaynaklarının sürdürülebilir kullanımı ve korunmasını vurgulayan mavi ekonomi ilkeleriyle örtüşmektedir. Bu sektörün mavi ekonomi çerçevesinde geliştirilmesi, uzun vadeli çevresel ve ekonomik sürdürülebilirliği sağlamak, inovasyonu teşvik etmek ve sorumlu uygulamaları desteklemek için hayati öneme sahiptir. Bu yaklaşım yalnızca ekonomik büyümeye katkıda bulunmakla kalmaz, aynı zamanda çevre korumayı da destekler ve sektörün sürekli başarısı ve sürdürülebilir ve müreffeh bir geleceğe katkısı için elzem hale getirir.

The growth of fish in intensive fish farming is carried out completely by the feeds supplied from externally. Different ingredients are used in feed production. The nutritional content of these ingredients is checked when purchased or brought to the factory. These ingredients are then stored until feed production. Storage duration and storage temperatures directly affect the freshness criteria of feed ingredient materials. Especially when high-energy ingredients with high levels of fat are stored in poor storage conditions, the fats in the ingredients are oxidized, therefore the peroxide number increases and the ingredient becomes bitter. Oxidation not only destroys the lipids in fish feeds but also vitamins. Slow growth, poor feed evaluation, color darkening, lethargy and deaths have been reported in fish fed with diets that are oxidized and inadequate in vitamin E. In this study, oxidation levels of fish feed ingredients were determined due to different storage conditions. Generally, the number of peroxides increased due to the increase in storage time and temperature, depending on the type of raw materials and oil content.

In the study, the approaches of employees in marine fish hatcheries on occupational health and safety were determined. The Cronbach's α coefficient was calculated as 0.858 in the reliability of the scale and scale factors based on internal consistency. In addition, factor analysis according to the varimax method was found to be approximately 64%. It was determined that 68% of the employees were not aware of the relevant laws. In addition, 85% of the employees are aware of the dangers and risks in their workplaces. In the event of a negative situation in the workplace, the rate of those who know their legal rights is 73% (p≤0.05). In addition, 91% of the employees stated that they would use their right to object in a risky situation and quit the job. 60% of the employees stated that their jobs can satisfy them sociologically and economically throughout their life.