Eyüp ÇAKMAK, Ekrem Cem Çankırılıgil, Osman Tolga ÖZEL

Beşinci nesil Karadeniz Alabalığı (Salmo trutta labrax): Kültür özellikleri, et verimi ve besin bileşimi

Bu çalışmada, Karadeniz alabalığı (Salmo trutta labrax PALLAS, 1814)'ın beşinci neslinin kültür karakteristikleri belirlenmiştir. Öncelikle alabalıklar kapalı devre yetiştiriclik ünitesi (RAS)'nde üretilmiş ve smolt boya gelene dek burada tutulmuşlardır. Sonrasında, alabalıklar deniz kafeslerine transfer edilmişler ve porsiyonluk boya gelene kadar orada tutulmuşlardır. Bu nedenle; spesifik büyüme oranı (SGR), yem dönüşüm oranı (FCR), ölüm oranı ve kondüsyon faktörü (CF) parametreleri yumurtadan çıkıştan 16. aya kadar belirlenerek sonuçlar smolt öncesi ve smolt sonrası olarak verilmiştir. Ayrıca, beşinci nesil Karadeniz alabalığının porsiyonluk boydaki et verimi de hesaplanmıştır. Örneklemeler, Şubat 2014 ile Mayıs 2015 arasında aylık olarak yapılmıştır. Balıklar 0,105±0,007g iken beslenmeye başlanmış ve Mayıs 2015'e kadar 335,50±44,39g'a ulaşmışlardır. Sonuçlara göre; smoltifikasyon öncesi SGR, CF, FCR ve ölüm oranı sırasıyla 0,98-2,70, 0,861,15, 1,02-1,30 ve %7,67-7,78 aralıklarında belirlenmiştir. Ancak bu parametreler smoltifikasyon sonrası 0,68-2,36, 1,04-1,20, 0,98-1,35 ve %0,01-5,82 olarak belirlenmiştir. Ayrıca; pazar boydaki et verimi, viserosomatik indeks (VSI) ve hepatosomatik indeks (HSI) değerleri sırasıyla %60,30, %9,28 ve %1,65 bulunmuştur. Kimyasal analizlere göre, alabalık eti %15,22 ham protein, %7,21 ham yağ, %1,51 ham kül ve %75,17 su (nem) içermektedir. Sonuçlar açısından, kültür özellikleri, besin bileşimi ve et verimi diğer kültüre alınan alabalık türlerine benzer bulunmuştur. Bu özellikleri ile, Karadeniz alabalığının eknomik değeri de göz önünde bulundurularak, beşinci nesil yetiştiricilik sektörüne önerilebilir

The fifth culture generation of Black Sea Trout (Salmo trutta labrax): Culture characteristics, meat yield and proximate composition

In this research, the culture characteristics of the fifth generation of Black Sea trout (Salmo trutta labrax PALLAS, 1814) were evaluated. First of all, trout were cultured in recirculating aquaculture system (RAS) and they kept in RAS until smoltification. After that, they were transported to marine cages till market size. Thus, the ratios of specific growth rate (SGR), feed conversion (FCR), mortality and condition factor (CF) were specified from hatching to 16th month and the results were evaluated as pre-smoltification and after-smoltification individually. Moreover, the meat yield and proximate composition of Black Sea trout’s fifth generation was specified in market size. Samplings were carried out monthly between February 2014 and May 2015. Fish were started to feed in 0.105±0.007g until they reached to 335.50±44.39g in May 2015. According to results; SGR, CF, FCR and mortality were determined as between 0.98-2.70, 0.86-1.15, 1.02-1.30 and 7.677.78% until smoltification stage, respectively. However, they were detected between 0.68-2.36, 1.04-1.20, 0.98-1.35 and 0.01-5.82% after smoltification. Also, the meat yield, viserosomatic index (VSI) and hepatosomatic index (HSI) were found to be 60.30%, 9.28% and 1.65% in market-size respectively. According to chemical analyses, trout meat contains crude protein as 15.22%, fat as 7.21%, ash as 1.51% and water (moisture) as 75.17%. In the view of the results, culture characteristics, proximate composition and meat yield were found similar to other cultured trout species. With these features, the fifth generation can be recommended to aquaculture sector considering the economic value of the Black Sea trout in Turkey

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