Proximate Composition of Three Different Fish (Trout, Anchovy and Whiting) Waste During Catching Season

Abstract

The aim of this study was to determine the proximate composition (lipid, crude protein, crude ash and moisture) of three different fish wastes [trout (Onchoryncus mykiss), anchovy (Engraulis encrasicolus), and whiting fish (Merlangius merlangus)] during the catching season (November through April). As a result of the proximate composition, it was varied among the species and months. On wet weight basis, total lipids ranged between 16.4% (January) and 30.5% (November) (w/w) for trout, 5.8% (February) and 8.9% (December) for anchovy and 2.5% (March) and 9.6% (December) for whiting fish wastes. The protein content for all species waste varied between 10.4%- 16.8% among the species studied on wet weight basis. The highest ash content estimated in trout, anchovy, and whiting fish wastes were 4.2% in January, 4.7% in April and 2.6% in December, respectively (p<0.05). Moisture content was found in the lowest trout waste (52.3%, November) and the highest whiting waste (81.4%, March). In dry weight basis, the highest lipid, crude protein and ash content in different months were found in trout waste (70.7%, November), whiting waste (65.6%, March) and whiting fish waste (20.7%, March), respectively (p<0.05). Marked significant differences basis in wet and dry weight basis were observed among fish species waste for the mean moisture, lipid, and ash contents (p<0.05).

Keywords

• fish waste,proximate composition,catching season,months

Üç Farklı Balık Türü (Alabalık, Hamsi ve Mezgit) Atıklarının Avlama Sezonu Boyunca Besin Komposizyonu Bileşimi

Abstract

Bu çalışmada, (alabalık (Onchoryncus mykiss), hamsi (Engraulis encrasicolus) ve mezgit (Merlangius merlangus) atıklarının avlanma mevsimi boyunca (Kasım ile Nisana arası) besin komposizyonunun belirlenmesi amaçlanmıştır. Yapılan çalışma sonucunda, besin komposizyonu türler ve aylar arasında değişiklik göstermiştir. Yaş ağırlığa göre , toplam lipit alabalık atığında % 16.4 (Ocak) ile % 30.5 (Kasım) (a / a), hamsi atığında % 5.8 (Şubat) ve % 8.9 (Aralık), mezgit atığında % 2.5 - % 9.6 arasında değişmiştir. Tüm türlerin atıkları için protein içeriği, yaş ağırlık bazında %10.4- %16.8 arasında değişmiştir. Alabalık, hamsi ve mezgitte tahmin edilen en yüksek kül içeriği sırasıyla, Ocak ayında %4.2, Nisan ayında %4.7 ve Aralık ayında %2.6 olarak bulunmuştur. Nem içeriği en düşük alabalık atığında (% 52,3, Kasım) ve en yüksek mezgit atığında (% 81,4, Mart) tespit edilmiştir. Kuru ağırlık bazında en yüksek lipid, ham protein ve kül içeriği sırasıyla alabalık atığında (% 70.7, Kasım), mezgit atığında (% 65.6, Mart) ve mezgit atığında (% 20.7, Mart) bulunmuştur (p <0.05). Yaş ve kuru ağırlık olarak ortalama nem, lipit ve kül içeriği bakımından balık türleri atıkları arasında belirgin farklılıkların olduğu gözlenmiştir (p<0.05).

Keywords

• balık atığı,besin komposizyonu,avlanma mevsimi,aylar

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