Effect of Storage Temperature on the Nutritional Quality and Chemical Stability of Tilapia Feed Over Six Months

Yıl 2025, Cilt: 11 Sayı: 4, 491 - 501, 31.12.2025

Sana Yagoub Abdallah Tahir , Aysun Kop , Kutsal Gamsız

https://doi.org/10.58626/memba.1799458

Öz

Changes in the feed characteristics during storage usually cause a decrease in feed quality. Low-quality fish feed may result in poor intake, reduced growth, high feed conversion ratios, and low survival rates. This experiment was conducted to determine the changes in the nutritive value of tilapia feed during the storage period. Tilapia feed was formulated to contain 35% crude protein and 12% crude lipid, and stored in refrigerator (4°C) and room temperature (15-24°C) for six months. During the storage period, proximate composition, free fatty acid content, and the peroxide value of stored feeds were monitored in the beginning and after three and six months to evaluate stored feed quality. The room temperature was measured once a week during the storage period. The study results showed no change in the color, appearance, and odor of stored feed during storage. However, all feed quality parameters including lipid, moisture, crude protein, and fatty acid content were decreased during storage at both storage temperatures. Whereas peroxide levels of stored feed groups were increased with the length of the storage period. The change in peroxide level can be considered as an indicator of the change in the fatty acid content of the feed. Feed samples stored at 4°C temperature showed better quality than samples stored at room temperature.

Anahtar Kelimeler

Storage , nutritional quality , chemical composition , tilapia feed

Depolama Sıcaklığının Altı Ay Boyunca Tilapia Yeminin Besin Kalitesi ve Kimyasal Kararlılığı Üzerindeki Etkisi

Öz

Depolama sırasında yem özelliklerinde meydana gelen değişiklikler genellikle yem kalitesinde düşüşe neden olur. Düşük kaliteli balık yemi yetersiz beslenme, büyüme geriliği, yüksek yem dönüşüm oranları ve düşük hayatta kalma oranlarına neden olabilir. Bu deney, depolama süresi boyunca tilapia yeminin besin değerindeki değişiklikleri belirlemek için yapılmıştır. Tilapia yemi, %35 ham protein ve %12 ham yağ içerecek şekilde formüle edilmiş ve altı ay boyunca buzdolabında (4°C) ve oda sıcaklığında (15-24°C) depolanmıştır. Depolama süresi boyunca, depolanan yemlerin besin kompozisyonu, serbest yağ asidi içeriği ve peroksit değerleri, depolanan yemin kalitesini değerlendirmek için başlangıçta, üç ve altı ay sonra analiz edilmiştir. Depolama süresi boyunca oda sıcaklığı haftada bir kez ölçülmüştür. Çalışma sonuçları, depolama sırasında depolanan yemin renginde, görünümünde ve kokusunda herhangi bir değişiklik olmadığını göstermiştir. Ancak, her iki depolama sıcaklığında da depolama sırasında lipit, nem, ham protein ve yağ asidi içeriği dahil tüm yem kalitesi parametrelerinde azalma gözlenmiştir. Depolanan yem gruplarının peroksit seviyeleri ise depolama süresinin uzamasıyla birlikte artmıştır. Peroksit seviyesindeki değişiklik, yemin yağ asidi içeriğindeki değişikliğin bir göstergesi olarak değerlendirilebilir. 4°C sıcaklıkta depolanan yem numunelerinin, oda sıcaklığında depolanan numunelere göre daha iyi kaliteye sahip olduğu tespit edilmiştir.

Anahtar Kelimeler

Depolama , besin kalitesi , kimyasal bileşim , tilapia yemi

Kaynakça

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