Infection of Kudoa anatolica (Cnidaria: Myxozoa): Impact on the Nutritional Composition of Atherina hepsetus (Atherinidae) Flesh
Yazarlar (4)
Prof. Dr. Ahmet ÖZER Sinop Üniversitesi, Türkiye
Prof. Dr. Yalçın KAYA Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Sevi̇Lay Okkay Kocaeli̇ Üni̇Versi̇Tesi̇, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Aquatic Food Product Technology (Q4) | ||
| Dergi ISSN | 1049-8850 Dergi Bilgileri (2023) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İNgilizce | Basım Tarihi | 07-2023 |
| Cilt / Sayı / Sayfa | 32 / 4 / 462–474 | DOI | 10.1080/10498850.2023.2229820 |
| Makale Linki | https://www.tandfonline.com/doi/full/10.1080/10498850.2023.2229820 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Mediterranean sand smelt Atherina hepsetus, whose flesh was infected by Kudoa anatolica, was investigated for its impacts on the nutritional composition of host fish. Based on the infection densities of K. anatolica, fish were grouped to have uninfected control (A), slightly (B), moderately (C), and highly infected (D). While there were no significant changes in the crude protein (CP), crude lipid (CL), and energy contents (p > .05), significant changes were determined in the total amino acid content between groups (p < .05). The present study proved changes in the proximate, fatty acid, and amino acid composition in flesh and the negative impacts of a Kudoa species. |
| Anahtar Kelimeler |
| Atherina hepsetus | Kudoa anatolica | Myxozoa | nutritional composition |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 2 |
| Scopus | 2 |
| Google Scholar | 4 |