Dergiler / Veteriner Bilimleri Dergisi . Eurasian Journal of Veterinary Sciences / 2001 / Cilt: 17 - Sayı: 2
Keban Baraj Gölü istakozlarının (Astacus leptodactylus ESCH., 1823) et verimi ve kimyasal bileşimi
- Sayfa
- 23–30
- DOI
- —
Özet
Bu araştırmada, Keban Baraj Gölü' nde bulunan tatlı su ıstakozu (kerevit) türünün (Astacus leptodactylus ESCH., 1823 ) et verimi ve kimyasal kalitesi incelendi. Çalışma, Ekim 1996 ile Eylül 1997 tarihleri arasında yapıldı ve analizlerde toplam 282 ıstakoz örneği (147 dişi, 135 erkek) kullanıldı. Istakoz örneklerinde yıllık ortalama et verimi, erkeklerde % 18.33 ± 2.30, dişilerde ise % 17.49 ± 3.70 değerinde saptandı. Hem erkek hem dişi ıstakozlarda abdomen et verimi, kıskaç et verimine göre daha yüksek bulundu ( p 0.05 ). Diğer ıstakoz türleri göz önüne alındığında, Astacus leptodactylus ESCH., 1823 ıstakoz türünün oldukça yüksek et verimine sahip olduğu ve etinin kimyasal yönden iyi kalitede bulunduğu sonucuna varıldı.
Abstract
In this study, meat yield and chemical quality of Astacus leptodactylus caught in Keban Dam Lake were investigated. The study was carried out between October 1996 and September 1997 and a total of 282 crayfish ( 135 males, 147 females ) were studied. Annual mean meat yield in crayfish samples were determined as 17.49 ± 3.7 % in female and 18.33 ± 2.3 % in male. The tail meat yield were found higher than of cheliped ones both in female and male crayfish ( p<0.05 ). Chemical analyses showed that male crayfish had 79.7 ± 1.45 % moisture, 16.44 ± 1.71 % protein, 0.49 ± 0.25 % fat, 1.37 ± 0.33 % ash and 2.03 ± 0.67 % carbonhydrate in their tail meat. These values in cheliped meat of male crayfish were found 78.99 ± 1.25 %, 17.11 ± 1.45 %, 0.5 ± 0.18 %, 1.51 ± 0.42 % and 1.90 ± 0.56 % respectively. In tail meat of female crayfish 79.53 ± 1.5 % moisture, 16.74 ± 1.81 % protein, 0.45 ± 0.14 % fat, 1.29 ± 0.25 % ash and 2.06 ± 0.59 % carbonhydrate were determined. These values, in cheliped meat of female crayfish were 79.6 ± 1.45 %, 16.8 ±1.77 %, 0.4 ± 0.11 %, 1.31 ± 0.21 % and 1.86 ± 0.7 % respectively. Statistical evaluation of data showed that moisture quantity of tail meat of male crayfish were higher than in their cheliped meat and protein quantity of cheliped meat were higher than the protein quantity of tail meat ( p<0.05 ). In addition, pH values in tail meat were less than in cheliped meat of both male and female crayfish ( p<0.05). However, not any significant difference was found between pH values of both sex ( p> 0.05 ). As a conclusion; in comparison with other species, crayfish species Astacus leptodactylus ESCH. 1823 has got higher meat yield and their meat has got a better chemical qualities.