| Makale Türü |
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| Dergi Adı | Italian Journal of Food Science (Q3) | ||
| Dergi ISSN | 1120-1770 Dergi Bilgileri (2007) | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2007 |
| Cilt / Sayı / Sayfa | 19 / 3 / 357–362 | DOI | – |
| Makale Linki | https://www.chiriottieditori.it/pdf/IJFS_VECCHI/IJFS193.pdf#page=106 | ||
| UAK Araştırma Alanları |
Ziraat, Orman ve Su Ürünleri
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| Özet |
| Genetic manipulation has recently gained much attention for improving body composition and fish growth. Growth-promoting agents have also been widely used to improve the quality of trout (VANDENbErG and MoccIA, 1998), encouraging the use of steroids and their synthetic analogues in fish culture (MAttY, 1985; GANNAM and LoVELL, 1991). Protein accretion is the net difference between the rates of protein synthesis and degradation. these processes are harmonized by complex interactions between various endogenous growth regulators, the actions of which are influenced by a broad spectrum of intrinsic-and extrinsic factors (bELL et al., 1998; brEIEr, 1999; roNsHoLDt and McLEAN, 2004). Disturbances to the growth-regulating hormonal milieu can negatively impact protein status. conversely, enhanced presence of growth regulators can promote protein accretion and thus influence body composition (brEIEr, 1999). some steroid compounds can cause different results in the body development and composition of various kinds of fish (Yu et al., 1979). It has been reported that increased concentrations of 17α-methyltestosterone (Mt) resulted in increased moisture, crude protein and ash content but a decrease in crude fat of the fish meat (DEGANI, 1985). Mt did not change the fat and protein content in European eel, Anguilla anguilla,(DEGANI, 1986) or in red sea bream, |
| Anahtar Kelimeler |
| Body composition | Methyltestosterone testosterone | Oncorhynchus mykiss | Residue | Trout |
| Dergi Adı | ITALIAN JOURNAL OF FOOD SCIENCE |
| Kısa Adı | ITAL J FOOD SCI |
| Yayıncı | CHIRIOTTI EDITORI |
| Açık Erişim | Evet |
| ISSN | 1120-1770 |
| E-ISSN | 2239-5687 |
| Wos Quartile | Q3 |
| Scopus Quartile | Q3 |
| Tarandığı Indeksler | SCIE , Scopus |
| WoS Kategoriler | FOOD SCIENCE & TECHNOLOGY |
| Scopus Kategoriler | FOOD SCIENCE |