Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758)
Yıl: 2014 Cilt: 14 Sayı: 2 Sayfa Aralığı: 479 - 486 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022
Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758)
Öz: Bu araştırmada, Doğu Karadeniz Bölgesinde doğadan avlanan ve çiftliklerde yetiştirilen Dere alabalıkları ( Salmo truttaL.1758 ) arasındaki farkları belirlemek için Ocak - Aralık ayları arasında, Doğu Karadenzi Bölgesinden elde edilen derealabalıklarında et verimi, et kalitesi ve amino asit kompozisyonu değerleri tespit edilmiştir. Ortalama et verimi oranları, doğaldere alabalıklarında %67.85±0.48 ile %63.73±0.73 olan kültür dere alabalıklarının et veriminden önemli derecede fazlabulunmuştur (P<0.05). Ortalama ham protein, ham yağ, nem ve ham kül değerle ri doğal ve kültür dere alabalıklarındasırasıyla %17.36±0.037 -%16.66±0.37, %2.71±0.21 -%3.62±0.224, %78.10±0.239 -%77.43±0.387, %1.16±0.03 -%1.21±0.029belirlenmiştir. Ortalama ham yağ değeri kültür balıklarında doğal balıklara göre önemli derecede yüksektir (P<0.05). Proteindeğerleri her iki grupta da birbirlerine benzerdir. Ortalama karbonhidrat değerleri, doğal dere alabalıklarında 0.54±0.12 (g/100g), kültür dere alabalıklarında 0.57±0.12 (g/100 g) bulunmuştur (P<0.05). En yüksek amino asit (TAA) değerine kültürbalıklarında Haziranda, (16880 mg/100 g), doğal balıklarda ise Nisanda (18754 mg/100 g) ulaşılmıştır. Toplam EsansiyeAmino Asit değerleri her iki grupta önemli farklılık göstermiştir (P<0.05). Esansiyel (E, g amino acid/16 g N)/ Esansiyelolmayan (NE, g amino acid/16 g N) amino asit oranı; ortalama değerleri sonbaharda 0.76, kış aylarında 0.75, ilkbahar veyazın ise 0.77 hesaplanmıştır. Sonuçlar, kahverengi alabalık filatolarının, bütün sezon boyunca E/NE amino asit oranlarıbakımından, değerli bir gıda kaynağı olduğunu göstermiştir.
Anahtar Kelime: Konular:
Doğal ve kültür dere alabalıklarında (salmo trutta l., 1758) et verimi, kimyasal ve amino asit kompozisyonunun aylık değişimi
Öz: In this research, the differences between wild and cultured brown trout ( Salmo trutta forma fario Linneaus, 1758) weredetermined by investigating meat yield, chemical quality and amino acid composition of wild and cultured trout in the EastBlack Sea region between January and December. The mean meat yield of 67.59%±0.48 in wild trout was significantly higherthan that of 64.46%±0.73 in cultured trout (P<0.05). The mean crude protein, crude lipid, moisture contents and crude ashwere 17.36% ± 0.037 -16.66% ± 0.37, 2.71% ± 0.21 -3.62%±0.224, 78.10% ± 0.239 -77.43% ± 0.387, 1.16% ± 0.03 -1.21% ±0.029 in wild and cultured trout, respectively. The mean crude lipid in cultured trout was significantly higher from the wildtrout (P<0.05). The mean protein amount is similar for both fish groups. Mean carbohydrate content in the wild trout wasfound to be 0.54±0.12 (g/100 g) and cultured trout carbohydrate was found to be 0.57±0.12 (g/100 g) (P<0.05). Maximumvalue at Total amino acid (TAA) was reach on cultured fish at Jun (17880 mg/100 g), wild trout was reach (18755 mg/100 g)at April. Total essential amino acid (TEAA) value was demonstrate significant variation (P<0.05). Results showed that,cultivated and wild brown trout fillets are well-ba lanced food source in terms of E/NE ratios in all seasons.Ke ords Salmo trutta
Anahtar Kelime: Konular:
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | KAYA Y, ERDEM M, Turan H (2014). Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758). , 479 - 486. |
| Chicago | KAYA YALÇIN,ERDEM M. Emin,Turan Hülya Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758). (2014): 479 - 486. |
| MLA | KAYA YALÇIN,ERDEM M. Emin,Turan Hülya Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758). , 2014, ss.479 - 486. |
| AMA | KAYA Y,ERDEM M,Turan H Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758). . 2014; 479 - 486. |
| Vancouver | KAYA Y,ERDEM M,Turan H Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758). . 2014; 479 - 486. |
| IEEE | KAYA Y,ERDEM M,Turan H "Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758)." , ss.479 - 486, 2014. |
| ISNAD | KAYA, YALÇIN vd. "Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758)". (2014), 479-486. |
| APA | KAYA Y, ERDEM M, Turan H (2014). Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758). Turkish Journal of Fisheries and Aquatic Sciences, 14(2), 479 - 486. |
| Chicago | KAYA YALÇIN,ERDEM M. Emin,Turan Hülya Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758). Turkish Journal of Fisheries and Aquatic Sciences 14, no.2 (2014): 479 - 486. |
| MLA | KAYA YALÇIN,ERDEM M. Emin,Turan Hülya Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758). Turkish Journal of Fisheries and Aquatic Sciences, vol.14, no.2, 2014, ss.479 - 486. |
| AMA | KAYA Y,ERDEM M,Turan H Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758). Turkish Journal of Fisheries and Aquatic Sciences. 2014; 14(2): 479 - 486. |
| Vancouver | KAYA Y,ERDEM M,Turan H Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758). Turkish Journal of Fisheries and Aquatic Sciences. 2014; 14(2): 479 - 486. |
| IEEE | KAYA Y,ERDEM M,Turan H "Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758)." Turkish Journal of Fisheries and Aquatic Sciences, 14, ss.479 - 486, 2014. |
| ISNAD | KAYA, YALÇIN vd. "Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout ( salmo trutta forma fario linneaus, 1758)". Turkish Journal of Fisheries and Aquatic Sciences 14/2 (2014), 479-486. |
