Balık Yemlerinde Kullanılan Farklı Protein Kaynaklarının Sibirya Mersini (Acipencer baerii Brandt 1869) Jüvenillerinin Proteaz Aktivitesi Üzerine Etkileri

Yıl 2016, Cilt: 16 Sayı: 3, 0 - 0, 10.05.2016

Cemal Alptekin , Kaya Gökçek

https://doi.org/10.17693/yunus.66485

Öz

Bu çalışmada, Sibirya mersin balığı, A. baerii, pre-larvalarının kondisyon faktörü üzerine besleme protokolünün etkisi ve ticari karma yemlerde kullanılan farklı protein kaynaklarının jüvenillerin proteaz aktivitesi üzerine olası inhibisyon etkisi in vitro metotlar kullanılarak incelenmiştir. Canlı yemle besleme ve karma yeme geçiş dönemi, kondisyon faktörünü istatistiki olarak etkilemiştir (p<0.05). Çalışmada, proteaz aktivitesi üzerine en düşük inhibisyon değeri soya protein konsantresi (%14.45±1.58) ve balık unundan (15.34±3.85%) elde edilmiştir. En yüksek inhibisyon değerleri ise soya unu (%63.33±4.71) ve kan ununda (%66.67±8.02) ölçülmüştür. Balık unu ve soya ununun 1:1 kombinasyonunda ise, enzim aktivitesi nispeten daha yüksek miktarda etkilenmiştir (%31.85±10.50)(p<0.05).

Anahtar Kelimeler:  A. baerii, proteaz aktivitesi, protein kaynakları, inhibisyon etkisi

  

Abstract

The Effects of Different Protein Sources on Protease Activity of Siberian Sturgeon (Acipencer baerii Brandt 1869) Juveniles

In the present study, the effect of feeding regime on condition coefficients and the inhibitory effects of different protein sources on early life proteases of Siberian sturgeon juveniles were in vitro tested. Feeding with live prey and transition period to artificial feed significantly affected the condition coefficients (p<0.05). In the study, the minimum inhibitory effect were obtained from soybean protein concentration (14.45±1.58%) and fish meal (15.34±3.85%). Also, the highest inhibitory effect was obtained from soy bean meal (63.33±4.71%) and blood meal (66.67±8.02%). The enzyme activity was relatively affected higher by dual combinations between fish meal and soybean meal (1:1) (31.85±10.50 %)(p<0.05).

Keywords:  A. baerii, protease activity, protein sources, inhibition effect

 

Kaynakça

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