Effects of Whey Protein on Biochemical Composition of Rainbow Trout (Oncorhynchus mykiss)

Yıl 2021, Cilt: 6 Sayı: 2, 170 - 173, 30.06.2021

Mikail Özcan , Ünal İspir , Ayşe Şahin

https://doi.org/10.35229/jaes.828969

Cited By: 1

Öz

The aim of this study was to examine impact of whey protein in rainbow trout tissues utilizing a few biochemical methods. The fish utilized in this study were an average weight of 40-45 g. Rainbow Trout were fed diets containing four doses of whey protein (0; 0.5, 1.0 and 1.5%) for 42 days. At the end experiment, spleen, liver, muscle and kidney tissues was taken from fish and carbohydrate, lipid and protein levels were determined. The value of this parameter was essentially affected for fish fed the diet with 1.0% and 1.5% included whey protein. Carbohydrate level in the all tissues was not affected by dietary levels of whey protein. Lipid levels of fish fed diets with 1.5% added whey protein was essentially higher than that of fish fed the control diet. The use of alternative protein sources such as Whey protein can be an option. However, the level of anti nutritional factors has to be watched carefully. To prevent or reduce problems in fish, it is recommended to use feed with a low level of digestible protein.

Anahtar Kelimeler

Rainbow trout, Whey protein, carbohydrate content, protein, lipid level

Gökkuşağı Alabalığının (Oncorhynchus mykiss) Biyokimyasal Bileşimi Üzerine Whey proteinin Etkileri

Öz

Bu çalışmanın amacı bazı biyokimyasal yöntemler kullanılarak Gökkuşağı Alabalığı dokularına Whey proteinin etkisi incelenmiştir. Çalışmada ortalama ağırlıkları 40-45 gr olan balıklar kullanılmıştır. Gökkuşağı alabalığı, 42 gün boyunca dört doz Whey protein (% 0; 0.5, 1.0 ve 1.5) içeren yemle beslenmiştir. Deney sonunda balıklardan karaciğer, dalak, böbrek ve kas dokuları alınarak protein, karbonhidrat ve lipid seviyeleri belirlenmiştir. Bu parametrenin değeri, % 1.0 ve % 1.5 Whey protein eklenen yemlerle beslenen balıklarda önemli ölçüde etkilenmiştir. Tüm dokulardaki karbonhidrat seviyesi, yemdeki Whey proteini oranlarında etkilenmemiştir. Whey proteini oranı % 1.5 içeren yemlerle beslenen balıkların lipit seviyeleri, kontrol yemiyle beslenen balıklara göre önemli ölçüde artmıştır. Whey proteini gibi alternatif protein kaynaklarının kullanılması için bir seçenek olabilir. Bununla birlikte, beslenme karşıtı faktörlerin seviyesi dikkatle izlenmelidir. Balıklarda sorunları önlemek veya azaltmak için, sindirilebilir protein düzeyi düşük yem kullanılması önerilir.

Anahtar Kelimeler

Gökkuşağı alabalığı, Whey proteini, karbonhidrat içeriği, protein, lipid seviyesi

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