Ammonia nitrogen excretion rate an index for evoluating protein quality of three feed fishes for the Black Sea Turbot
Yazarlar (5)
Dr. Öğr. Üyesi Murat Yigit Faculty of Fisheries, Türkiye
Shunsuke Koshio
Kagoshima University, Japonya
Kagoshima University, Japonya
Dr. Öğr. Üyesi Mustafa Orhan ARAL Sinop Üniversitesi, Türkiye
Burcu Karaall
Faculty of Fisheries, Türkiye
Faculty of Fisheries, Türkiye
Prof. Dr. Sedat KARAYÜCEL Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Israeli Journal of Aquaculture Bamidgeh (Q4) | ||
| Dergi ISSN | 0792-156X Dergi Bilgileri (2003) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2003 |
| Cilt / Sayı / Sayfa | 55 / 1 / 69–76 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri Yetiştiriciliği
|
||
| Özet |
| Total ammonia nitrogen excretion rates were measured in young Black Sea turbot (74.79 g avg wt) reared in brackish water (17 ppt salinity) at 11±0.3 C. Duplicate groups of turbot were fed a fixed quantity of teleosts, either anchovy (Engraulis encrasicolus), goby (Gobius sp.) or whiting (Merlangius merlangus). Feeds were offered to the turbot as wet feed. Cumulative ammonia-N excretion over a 6-hour period was significantly lower (p< 0.05) in fish fed goby (3.64±0.27 mg-N/100 g fish) and whiting (3.83±0.13 mg-N/100 g fish) than that in fish fed anchovy (4.48±0.06 mg-N/100 g fish). The ammonia-N excretion rate in all groups peaked two hours after feeding, but the peak value in the group fed anchovy was significantly higher (p< 0.05) than in the other two groups. No differences were observed among diets in samples taken 3, 4, 5 and 6 hours after feeding. Significantly lower excretion levels in the goby and whiting groups could be relat-ed to the protein quality of these species which may be higher than that of the anchovy for tur-bot nutrition. |
| Anahtar Kelimeler |
| Ammonia excretion rates | Feeds | Protein sources | Turbot | Water quality |
