SU ÜRÜNLERİ İŞLEME SANAYİ ATIKLARINDAN ÜRETİLEN SİLAJIN KİMYASAL VE MİKROBİYOLOJİK KOMPOZİSYONUNUN ARAŞTIRILMASI ÜZERİNE BİR ÇALIŞMA

Yıl 2016, , 30 - 37, 09.06.2016

Rifat Tezel , Kenan Güllü , Mustafa Alişarlı , Kamil Ekici , Şenol Güzel

https://doi.org/10.22531/muglajsci.269969

Cited By: 1

Öz

Balık
ununa olan talebin her geçen gün artması balık unu fiyatlarında artışa sebep
olmaktadır. Bu artış, balık ununa alternatif olabilecek hammaddelerin
aranmasına neden olmaktadır. İşleme sanayi atıklarından silaj yapılması ve yem
sanayinde balık ununun bir kısmı yerine alternatif hammadde olarak kullanılması
oldukça önemlidir. İşleme sanayi atıklarından üretilen silajın kimyasal ve
mikrobiyolojik özelliklerinin incelenmesi bu çalışmanın amacıdır. Yapılan
çalışmada üretilen silajın protein değeri balık ununa göre düşük bulunmuştur.
Ancak aminoasit dağılımına bakıldığında yüksek kalitede protein içerdiği tespit
edilmiştir. İşleme atığı silajının depolama sonucunda ham yağ değeri %32,71,
PUFA değeri %25, omega 3 yağ asidi miktarı 
%9 ve omega 6 yağ asidi miktarı %3,7 olarak belirlenmiştir. Üretilen
silajın olgunlaşmasından hemen sonra veya depolamadan sonra kullanılmasında bakteri
sayısında artma veya mikrobiyolojik kalite parametrelerinde olumsuz bir değişim
olmadığı için mikrobiyolojik açıdan bir problem olmadığı görülmüştür. Bu çalışmada işleme sanayi atıklarından üretilen
silajın protein açığının protein zenginleştiricilerle giderilmesi durumunda balık
ununa alternatif bir hammadde olabileceği ortaya konulmuştur.

Anahtar Kelimeler

Balık unu, sürdürülebilirlik, su ürünleri ekonomisi, protein kalitesi

A STUDY ON CHEMICAL AND MICROBIOLOGICAL COMPOSITION OF SILAGE MADE OF INDUSTRIAL FISHERIES PROCESSING WASTE

Öz

The growing demand in fish meal leads to increase in its price. This increase results in the search of raw materials that can be an alternative to fish meal. It is highly important to produce fish silage out of wastes of processing industry and use it in fish feed industry as an alternative stuff to some of fish meal. This study intends to analyse the chemical and microbiological properties of fish silage produced out of wastes of processing industry. This study puts forward that protein rate of produced silage is lower than that of fish meal. However, it was discovered from the amino acid composition of silage that it contains protein of good quality. Following its storage, the fish silage produced out of processing wastes turned out to have 32,71% crude fat rate, 25% PUFA rate, 9% omega 3 fatty acid rate and 3,7% omega 6 fatty acid rate. It was seen that there is no problem microbiologically to use the produced silage immediately after its maturity or storage. This study brings forward that the fish silage produced out of wastes of processing industry can be used as an alternative substance to fish meal if its protein deficit is met by protein concentrators.

Anahtar Kelimeler

Fish meal, sustainability, fisheries economy, protein quality

Kaynakça

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