İnci balığının (Alburnus orontis, Sauvage 1882) et kompozisyonu ve mevsimsel dağişimi
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2006
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info:eu-repo/semantics/openAccess
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Bu araştırmada inci balığının (Alburnus orontis, Sauvage 1882) et kompozisyonu ve mevsimsel değişimleri incelenmiştir. Bu amaçla her mevsim 20 adet birey kullanılmıştır. İnci balığının canlı ağırlık ortalaması 21.004±8.072 g ve ortalama et verimi % 58.39±0.55 olarak belirlenmiştir. En yüksek ham protein değeri % 19.53±0.07 ile yazın, lipit % 6.67±0.04 ile kışın, kuru madde % 57.37±0.07 ile yazın, ham kül ise % 6.37±0.24 ile kışın belirlenmiştir.
In this study, seasonal variation and meat composition of bleak (Alburnus orontis) were investigated. Twenty bleaks were used each season. The mean live weight and mean meat yield was determined as 21.004±8.072 g and 58.39±0.55 % respectively. The highest ratio of crude protein (19.53±0.07 %) was in summer, lipid (6.67±0.04) was highest in winter, dry matter (57.37±0.07 %) was highest in summer and crude ash (6.37±0.24 %) was highest in winter.
In this study, seasonal variation and meat composition of bleak (Alburnus orontis) were investigated. Twenty bleaks were used each season. The mean live weight and mean meat yield was determined as 21.004±8.072 g and 58.39±0.55 % respectively. The highest ratio of crude protein (19.53±0.07 %) was in summer, lipid (6.67±0.04) was highest in winter, dry matter (57.37±0.07 %) was highest in summer and crude ash (6.37±0.24 %) was highest in winter.
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12
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1
