AI Summary & Key Takeaways
AI InsightBy using these values it was identified that these were significantly differences between in respect of crude protein (p<0.05) and other food compounds (p<0.01) of anchovy samples collected from the northeastern Mediterranean and eastern Black Sea.
📌 3 Key Takeaways
Abstract
In this study, samples collected during the fishing season in 1997-1998 were used for the identification of possible stocks in respect of comparision of the food compounds of the northeastern Mediterranean and the eastern Black Sea anchovy. For this purpose, the fishes sold in Trabzon fish market (eastern Black Sea) and the fishes caught by commercial fisheries using by mid water trawls belonging Karatas, Harbour located in northeastern Mediterranean was utilized. The dry matter, crude protein, total lipid and crude ash values of the samples were calculated and these values were found from the Eastern Black Sea and northeastern Mediterranean samples as percentage of 27.21 ±0.06, 22.36±0.02, -2.20+0.02, 2.26±0.02 and 24.83±0.06, 21.00±0.07, 0.47±0.01, 3.36+0.03 respectively. By using these values it was identified that these were significantly differences between in respect of crude protein (p<0.05) and other food compounds (p<0.01) of anchovy samples collected from the northeastern Mediterranean and eastern Black Sea.
Özet
Bu çalışmada, Kuzeydoğu Akdeniz ve Doğu Karadeniz hamsilerinin besin bileşenleri açısından karşılaştırılarak olası stoklarını belirlemek amacıyla 1997-1998 avcılık sezonunda örneklenen balıklar kullanılmıştır. Bunun için Kuzeydoğu Akdeniz'de yeralan Karataş Limanı'na kayıtlı ticari balıkçı tekneleri tarafından orta su trolü ile yakalanan balıklar ile Trabzon balık pazarında satılan balıklardan yararlanılmıştır. Örneklerin kuru madde, ham protein, total lipit ve ham kül değerleri yüzde olarak hesaplanmış olup, Doğu Karadeniz örneklerinde bu değerlerin sırasıyla; 27.21 ±0.06, 22.36±0.02, 2.20±0.02 ve 2.26+0.02 ve Kuzeydoğu Akdeniz örneklerinde ise, 24.83±0.06, 21.00±0.07, 0.47±0.01, 3.36±0.03 olduğu bulunmuştur. Buna göre Doğu Karadeniz ve Kuzeydoğu Akdeniz'de yayılış gösteren hamsilerin kuru madde, total lipit, ham kül (p<0.01) ve ham protein (p<0.05) yönünden önemli farklılıklar içerdiği belirlenmiştir.