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

Abstract

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 16 th 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, 0.82-1.15, 1.02-1.30 and 7.67-7.78% 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 15.47%, fat as 7.21%, ash as 1.57% and water (moisture) as 74.83%. 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.