Utilization of Fish By-Products for Sustainable Aquaculture: Nutritional Analysis of Fishmeal derived from the By-Products of Oncorhynchus mykiss

Abstract

This study aims to investigate the nutritional composition of fishmeal derived from the by-products of Oncorhynchus mykiss, commonly known as Turkish Salmon, cultured in the Black Sea. The findings indicate that the obtained fishmeal possesses high crude protein content (65.22 ± 0.118%) and crude fat content (9.28 ± 0.139%). Additionally, the energy value of the fishmeal was determined to be 358.75 ± 3.633 kcal/g. Mineral substance analysis reveals significant levels of calcium, phosphorus, and magnesium in the fishmeal. Heavy metal analysis results indicate arsenic, lead, cadmium, and mercury contents of 3.51 ± 0.470, 1.46 ± 0.136, 0.15 ± 0.004, and 0.007 ± 0.012 mg/kg, respectively. These findings suggest that fishmeal derived from processing residues of Turkish Salmon offers high nutritional value and could be considered as an alternative raw material for sustainable aquaculture. This study is expected to contribute significantly to waste management and sustainability efforts in the fish processing industry.