Sürdürülebilir Su Ürünleri Yetiştiriciliğinde Balık Yan Ürünlerinin Kullanımı: Oncorhynchus mykiss Yan Ürünlerinden Elde Edilen Balık Ununun Beslenme Analizi

Öz

Bu çalışma, Karadeniz'de yetiştirilen ve Türk Somonu olarak bilinen Oncorhynchus mykiss'in işleme artıklarından elde edilen balık ununun besinsel bileşimini incelemeyi amaçlamaktadır. Bulgular, elde edilen balık ununun yüksek ham protein içeriğine (%65.22 ± 0.118) ve ham yağ içeriğine (%9.28 ± 0.139) sahip olduğunu göstermektedir. Ayrıca, balık ununun enerji değeri 358.75 ± 3.633 kcal/g olarak belirlenmiştir. Mineral madde analizi, balık ununun önemli miktarda kalsiyum, fosfor ve magnezyum içerdiğini göstermektedir. Ağır metal analizi sonuçları ise arsenik, kurşun, kadmiyum ve cıva içeriğinin sırasıyla 3.51 ± 0.470, 1.46 ± 0.136, 0.15 ± 0.004 ve 0.007 ± 0.012 mg/kg olduğunu göstermektedir. Bu bulgular, Türk Somonu işleme artıklarından elde edilen balık ununun yüksek besinsel değer taşıdığını ve sürdürülebilir su ürünleri yetiştiriciliği için alternatif bir hammadde olarak düşünülebileceğini göstermektedir. Bu çalışmanın, balık işleme endüstrisinde atık yönetimi ve sürdürülebilirlik çalışmalarına önemli katkılar sağlaması beklenmektedir.

Anahtar Kelimeler

• Sürdürülebilir Su ürünleri Yetiştiriciliği
• Somon İşleme Artıkları
• Besin Kompozisyonu
• Balık Unu

Utilization of Fish By-Products for Sustainable Aquaculture: Nutritional Analysis of Fishmeal derived from the By-Products of Oncorhynchus mykiss

Öz

This study aims to investigate the nutritional composition of fishmeal derived from the by-products of Oncorhynchus mykiss, commonly known as Turkish Salmon, cultured in the Black Sea. The findings indicate that the obtained fishmeal possesses high crude protein content (65.22 ± 0.118%) and crude fat content (9.28 ± 0.139%). Additionally, the energy value of the fishmeal was determined to be 358.75 ± 3.633 kcal/g. Mineral substance analysis reveals significant levels of calcium, phosphorus, and magnesium in the fishmeal. Heavy metal analysis results indicate arsenic, lead, cadmium, and mercury contents of 3.51 ± 0.470, 1.46 ± 0.136, 0.15 ± 0.004, and 0.007 ± 0.012 mg/kg, respectively. These findings suggest that fishmeal derived from processing residues of Turkish Salmon offers high nutritional value and could be considered as an alternative raw material for sustainable aquaculture. This study is expected to contribute significantly to waste management and sustainability efforts in the fish processing industry.

Anahtar Kelimeler

• Fishmeal
• Sustainable Aquaculture
• Salmon By-Products
• Nutritional Composition
• Waste Management

Kaynakça

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