Bazı Ticari Zenginleştiricilerin Artemia sp.’ nin Yağ Asidi Kompozisyonuna Etkileri

Abstract

Bu çalışmada, deniz balıkları kuluçkahanelerinde yeşil su tekniğinde yoğun olarak kullanılan Nannochloropsis oculata ve ticari zenginleştiricilerin (Olio ω3, Redpepper), artemia’ nın yağ asitleri üzerine etkileri araştırılmıştır. Bu amaçla çalışmada, 6 deneme grubu 3 tekerrürlü olarak oluşturulmuştur; Redpepper, N.oculata, Olio ω3, Redpepper+N.oculata, Olio ω3+N.oculata ve kontrol grup. Artemia’ya zenginleştirme işlemi 24 saat için uygulanmıştır. Çalışma sonucunda, toplam yağ içeriğinin yüzdesi olarak, en yüksek DHA (% 8,03) oranı Redpepper ile zenginleştirilmiş artemia grubunda bulunurken, en yüksek EPA (%11,18) oranı Olio ω3+N.oculata ile zenginleştirilen artemia grubunda bulunmuştur. En düşük EPA ve DHA oranları kontrol ve N.oculata gruplarında tespit edilmiştir. Ayrıca en yüksek n3 HUFA ve PUFA değerleri, Olio ω3 içeriğine sahip artemia gruplarda tespit edilmiştir. Sonuç olarak, Olio ω3 ürününün 1/3 oranında azaltılarak alg ilavesi yapılmış grup EPA ve n-3 HUFA yağ asitleri açısından en iyi grup olmakla birlikte, DHA açısından da desteklenmesi gerekir.

Keywords

• Artemia sp., zenginleştirme, Nannochloropsis oculata, redpepper, Olio ω3, yağ asitleri

Effects of Some Commercial Enrichment Products on Fatty Acid Composition of Artemia sp. Abstract

Abstract

In this study, the effects of commercial enrichment products (Olio ω3, Redpepper) and Nannochloropsis oculata, extensively used in the green water techniques in marine fish hatcheries, on fatty acid composition of artemia were investigated. For this purpose, the following treatment groups were conducted in triplicate; Redpepper, N.oculata, Olio ω3, Redpepper+N.oculata, Olio ω3+N.oculata and un-enrichment control group. Artemia was applied enrichment for 24 hours in all treatments. At the end of this study, the highest DHA (% 8.03) content was found at enriched artemia group with Redpepper while the highest EPA (%11.18) content was found in enriched artemia group with Olio ω3+N.oculata. The lowest EPA and DHA contents were determineted in control and N.oculata groups. In addition, the highest n3 HUFA and PUFA contents were found at groups including Olio ω3 groups. As a result, although, Olio ω3+N.oculata group which is addition algal by reducing 1/3 of Olio ω3 is the best groups in terms of EPA and n-3 HUFA fatty acids, this group should be supported in terms of DHA.

Keywords

• Artemia sp., enrichment, Nannochloropsis oculata, redpepper, Olio ω3, fatty acids

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