TY  - JOUR
T1  - Üç Farklı Su Sıcaklığı Rejiminde, Karadeniz Alabalığı (Salmo trutta labrax Pallas, 1811) Larvalarının Besin Kesesi Tüketimi ve Büyüme Oranları
TT  - Yolk sac consumption and growth rates of Black Sea trout alevins (Salmo trutta labrax Pallas, 1811) at three different water temperature regimes
AU  - Başçınar, Nadir 
AU  - Aksungur, Nilgün 
AU  - Çakmak, Eyüp 
PY  - 2005
DA  - September
JF  - Ege Journal of Fisheries and Aquatic Sciences
JO  - EgeJFAS
PB  - Ege Üniversitesi
WT  - DergiPark
SN  - 2148-3140
SP  - 403
EP  - 406
VL  - 22
IS  - 3
LA  - tr
AB  - Çalışmada, Karadeniz alabalığı (Salmo trutta labrax Pallas, 1811) larvalarının, serbest yüzme anına kadar olan besin kesesi tüketimleri ve büyüme oranları belirlenmesi, gün-derece ile larva boyu, toplam yaş ağırlık, kuru kese ağırlığı, kuru vücut ağırlığı ve toplam kuru madde oranı arasındaki ilişkiler ortaya konması amaçlanmıştır. Yumurtaları çıkışa kadar su sıcaklığı 9.0± 0.54°C olan kaynak suyunda kuluçkalanmış ve çıkışı takiben larvalar her grupta yaklaşık 1700 adet olacak şekilde rasgele olarak üç gruba ayrılmıştır. İlk grup (9°C), kuluçkalamanın gerçekleştiği, ikinci grup (16°C) ve son grup (5°C) ise su sıcaklığının tamamen doğal olarak değişen dere suyunda kuluçka edilmiştir. Yumurtada çıkış anında ortalama larva boyu 11.65±0.47 mm ve toplam kuru ağırlık 26.87±1.47 mg iken, serbest yüzmede bu değerler sırasıyla 5°C grubunda 23.00±0.58 mm ve 20.98±1.69 mg; 9°C grubunda 21.80±0.67 mm ve 19.27±1.74 mg ve 16°C grubunda ise 21.35±0.67 mm ve 17.74±2.45 mg olarak ölçülmüştür. Serbest yüzmede boy ve toplam kuru ağırlık değerleri, gruplar arasında önemli farklılıklar (P
KW  - Karadeniz alabalığı
KW  - Salmo trutta labrax
KW  - besin kesesi tüketimi
KW  - büyüme oranı
KW  - su sıcaklığı
N2  - In this study, yolk sac consumption and growth rates of Black Sea trout, Salmo trutta labrax (Pallas, 1811), alevins from hatch to swim-up stage were determined, and relationships between degree-days and alevins length, total wet, dry yolk, dry body weights, and dry matter rate were calculated. The eggs were hatched at 9.0± 0.54°C water temperature, and hatched alevins were divided randomly three groups about 1700 individual. The first group was hatching water temperature, second group was 16°C, heated by thermostatic heaters, and the last group was 5°C, temperature changed naturally. While at hatching, mean alevins length and total dry weight values 11.65±0.47 mm and 26.87±1.47 mg, at swim-up stage these values were measured as 23.00±0.58 mm and 20.98±1.69 mg at 5°C group, 21.80±0.67 mm and 19.27±1.74 mg at 9°C group, and 21.35±0.67 mm and 17.74±2.45 mg at 16°C group, respectively. The length and total dry weight values showed significant (P<0.001) among the groups at swim-up stage. While length and weight increased rates, length and weight specific growth rates, and yolk sac conversion efficiency values of 5°C group were higher significantly (respectively, P<0.05, P<0.05, P<0.01, P<0.01, P<0.01) than the others, 9°C and 16°C groups were similar. Significantly relationships were determined between degree-days and alevins length, total wet, total dry, dry yolk sac, and dry body weights. The time to reached first swim-up stage was shorter at 16°C group, but alevins weight values were lower (P<0.001) than the others. Maximum benefit from yolk sac was determined at 5°C group. The degree-days values showed difference from hatch to swim-up stage.
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UR  - https://dergipark.org.tr/tr/pub/egejfas/article/68107
L1  - https://dergipark.org.tr/tr/download/article-file/57840
ER  -