Nadir BAŞÇINAR, Eyüp ÇAKMAK, Nilgün AKSUNGUR

Üç Farklı Su Sıcaklığı Rejiminde, Karadeniz Alabalığı (Salmo trutta labrax PALLAS 1811) Alevinlerinin Boy Artışı, Maksimum Alevin Ağırlığı ve Gelişim İndeksi

Çalışmada, Karadeniz alabalığı (Salmo trutta labrax Pallas, 1811) alevinlerinin, çıkıştan besin keselerini tamamen tükettikleri döneme kadar boy artışı, maksimum alevin ağırlıkları, gelişim indeksleri ve ölüm oranlarının ortaya konması amaçlanmıştır. Yumurtaları çıkışa kadar su sıcaklığı 9,0 ± 0,54 °C olan kaynak suyunda kuluçkalanmış ve çıkışı takiben alevinler üç gruba ayrılmıştır. İlk grup (9±0,2°C, 1750 adet), kuluçkalamanın gerçekleştiği, ikinci grup (16±0,2°C, 2050 adet) ve son grup (5±1,43°C, 1600 adet) ise su sıcaklığının tamamen doğal olarak değişen dere suyunda (5,0±1,43 °C) inkübe edilmiştir. Yumurtadan çıkış anında ortalama larva boyu 11,65±0,47 mm ve toplam ağırlık 72,43±3,01 mg iken, besin kesesi tamamen tüketildiğinde bu değerler sırasıyla 5 °C grubunda 23,85±0,58 mm ve 92,04±8,92 mg; 9 °C grubunda 23,25±0,43 mm ve 80,26±5,77 mg ve 16 °C grubunda ise 22,00±0,62 mm ve 68,54±4,61 mg olarak ölçülmüş, gruplar arasında farklılıklar önemli (P

Anahtar Kelimeler:

Karadeniz alabalığı, Salmo trutta labrax, boy artışı, maksimum alevin ağırlığı, gelişim indeksi, ölüm oranı

Length Increasing, Maximum Alevin Weiight, and Development Indices of Black Sea Trout Alevins (Salmo trutta labrax PALLAS 1811) in Three Different Water Temperature Regimes

In this study, length increasing, maximum alevin weight, development indices, and mortality of Black Sea trout, Salmo trutta labrax (Pallas, 1811), alevins from hatch to full exploited of yolk, were determined, and relationships between days and alevins length, total wet weight, and development indices were determined. The eggs were hatched at 9.0 ± 0.54 °C water temperature, and hatched alevins were divided randomly three groups (first group was hatched at 9 °C, 1750 alevins; second group was hatched at 16 °C, 2050 alevins, and the last group was hatched at 5 °C, creek water temperature changed naturally, 1600 alevins). While at hatching, mean alevins length and total wet weight values were 11.65±0.47 mm and 72.43±3.01 mg, at full exploited of yolk stage these values were measured as 23.85±0.58 mm and 92.04±8.92 mg at 5 °C group, 23.25±0.43 mm and 80.26±5.77 mg at 9 °C group, and 22.00±0.62 mm and 68.74±4.61 mg at 16 °C group, respectively, differences were significant (P<0.001). The alevins reached at maximum alevins wet weight at 14th day at 16°C group, 28th day at 9 °C group, and 42nd day at 5 °C group, differences were significant (P<0.001). When full exploited of yolk stage, development indices (KD) values of 5 °C group was higher than the other groups (P<0.05), values of 9 °C and 16 °C groups were similar. Relationships between time (day) and length, total wet weight, and development indices were found significantly. Cumulative mortality rates was calculated lower at 9 °C group (7.25%), and higher at 16 °C group (73.70%) (P<0.001). The alevins were reached first feeding size in short time at 16 °C, but weight decreasing was faster due to starvation, and mortality rate increased

Keywords:

Black Sea trout, Salmo trutta labrax, length increasing, maximum alevins weight, development indices, mortality,

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