Determination Of Growth Performance, Meat Quality And Colour Attributes Of Large Rainbow Trout (Oncorhynchus Mykiss) İn The Southern Black Sea Coasts Of Turkey
Yazarlar (5)
Doç. Dr. Dilara KAYA ÖZTÜRK Sinop Üniversitesi, Türkiye
Prof. Dr. Birol BAKİ Sinop Üniversitesi, Türkiye
Recep Öztürk Sagun Aquaculture, Türkiye
Prof. Dr. Sedat KARAYÜCEL Sinop Üniversitesi, Türkiye
Doç. Dr. Gülşen UZUN GÖREN Sinop Üniversitesi, Türkiye
Makale Türü Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
Dergi Adı Aquaculture Research (Q2)
Dergi ISSN 1355-557X Dergi Bilgileri (2019)
Dergi Tarandığı Indeksler SCI-Expanded
Makale Dili İngilizce Basım Tarihi 08-2019
Kabul Tarihi 10-09-2019 Yayınlanma Tarihi 28-09-2019
Cilt / Sayı / Sayfa 50 / 12 / 3763–3775 DOI 10.1111/are.14339
Makale Linki https://onlinelibrary.wiley.com/doi/abs/10.1111/are.14339
UAK Araştırma Alanları
Su Ürünleri Yetiştiriciliği
Özet
The aim of this study was to determine the growth performance, meat quality and colour attributes of large rainbow trout (Oncorhynchus mykiss) in net cage systems in the southern Black Sea coasts of Turkey. In the study, large rainbow trout with an initial weight of 1,322.07 ± 57.72 g were reached to 3,385.30 ± 140.98 g and the survival rates were 95.69 ± 1.32% in 5‐month production period. Crude protein and crude fat values of fish meat were ranged between 16.75 ± 0.07–20.18 ± 0.90% and 9.22 ± 0.15–12.29 ± 0.42%, respectively (p < .05). The essential and non‐essential amino acid values were between 12.92 ± 0.02–13.09 ± 0.01 g/100 g and 11.97 ± 0.14–11.47 ± 0.01 g/100 g, respectively (p > .05). C20:5n‐3, C22:6n‐3, ɷ3 and ɷ6 values in fish meat were between 4.32 ± 0.02–4.30 ± 0.08% (p < .05), 8.31 ± 0.10–7.72 ± 0.15% (p < .05), 13.41 ± 0.10–12.93 ± 0.23% (p < .05) and 21.85 ± 0.06%‐19.74 ± 0.36 …
Anahtar Kelimeler
amino acid | Black Sea | colour attributes | fatty acid | growth performance | Oncorhynchus mykiss