DENİZ BALIKLARININ BESLENMESİNDE KULLANILAN TİCARİ MİKROYEMLER VE ALGİNAT ÜRETİM METODUYLA ÜRETİLEN MİKROYEMLERİN BESİNSEL KAYIPLARININ İN VİTRO OLARAK BELİRLENMESİ

Yıl 2020, Cilt: 3 Sayı: 1, 47 - 58, 31.01.2020

Mahmut Can Kuşçu Mehmet Naz

Öz

Mevcut çalışmada, deniz balıkları larvalarının beslenmesinde kullanılan ticari mikroyemler (Orange Start S (100-200µ), Caviar (200-300µ), Caviar (300-500µ) ve Orange Grow L (500-800µ)) ve laboratuar şartlarında alginat üretim metoduyla (100-200µ-200-300µ, 300-500µ ve 500-800µ) üretilen mikroyemlerin, biyokimyasal kompozisyonlarının, moleküler ağırlık profillerinin ve 4 farklı (1.dakka, 3.dakka, 5.dakka ve 15.dakka) zaman aralığındaki besinsel kayıplarının belirlenmesi amaçlanmıştır.

Laboratuar ölçekli üretilen mikroyemlerin kül değerleri arasında istatistiksel farklılıklar gözlenmemiştir (p>0,05). Buna karşılık protein ve lipit değerleri arasındaki farklılıkların istatistiksel olarak önemli olduğu tespit edilmiştir (p<0,05). En yüksek ve en düşük kül, lipit ve protein değerleri sırasıyla %13,29±0,23-%11,43±0,74, %16,43±0,30-%13,68±0,08 ve %53,6±0,12- %50,85±0,89 olarak belirlenmiştir. Test edilen mikroyemlerin en yüksek ve en düşük moleküler ağırlık ve besinsel kayıplarının % dağılımları sırasıyla 2532>= Da ve 2532-13000 Da aralığında olduğu bulunmuştur. Mikroyemlerin 67000<=Da, 13700-67000 Da ve 2532-13000 Da’a ait moleküler ağırlık profillerinin ve besinsel kayıplarının %30’dan daha düşük olduğu belirlenmiştir.  

Çalışmanın sonuçları, 2532>= Da bakımından yüksek moleküler ağırlığa sahip hammaddelerin rasyonlarda kullanımı sonucunda kültür tanklarında yüksek oranlarda besinsel kayıplara neden olacağını ortaya koymuştur. Besinsel kayıpları açısından,  alginat mikroyemlerin, Orange Start S   (100-200µ) ve Orange Grow L (500-800µ)’den daha iyi bir performans sergileyebilecekleri, aynı zamanda Caviar (200-300µ) ve Caviar (300-500µ)’ı ikame edebileceği belirlenmiştir.

Anahtar Kelimeler

Mikroyem, biyokimyasal kompozisyon, moleküler ağırlık profili, besinsel kayıplar

Kaynakça

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