The physicochemical Property of The Extruded Trout Feeds of The Leading Domestic Manufacturer in Turkey

Yıl 2016, , 0 - 0, 03.06.2016

İlhan Yandı , İlker Zeki Kurtoğlu

https://doi.org/10.17693/yunus.64536

Öz

Abstract

Physical properties (pellet dimension, sinking velocity, hardness, durability, friability, and water absorption) and proximate composition of two major domestic producer’s trout feeds, the trademarks are BioAqua (Çamlı Feed by Pınar Campany) and Blueaq (Abalıoğlu), in Turkey were evaluated. The amount of uneaten feed is closely related to physical characteristics such as sinking velocity and durability of the pellet. In offshore cage culture, uneaten feed and nutrient losses resulting from poor pellet quality are the main problems for production cost and environment. This paper is the first attempt to evaluate the physical characteristics of the extruded trout feeds widely used in fresh water and sea cages. However, there are no definite values of physical properties for fish pellets in literature.There was a contrasting relationship between size and hardness of the pellets and as pellet size increased, pellet durability raised, too. The settling velocity of the pellets showed significant variations for same kind of feed between companies (P<0.05). Water absorption rates increased with temperature and immersion duration but decreased with salinity. Proximate composition of the feeds was almost close to the values declared by the manufacturers.

Keywords: fish feed, settling velocity, hardness, absorption, friability

Sektörde öncü Türk firmalarınca üretilen ticari ektrüde alabalık yemlerinin fizikokimyasal özellikleri

Türkiye’de iki öncü üretici firma BioAqua (Çamlı yem, Yaşar Holding) ve Blueaq (Abalıoğlu Yem) tarafından üretilen alabalık yemlerinin fiziksel özellikleri (pelet boyutu, batma hızı, sertlik ve dayanım, tozlanma ve su absorbsiyonu) ve biyokimyasal kompozisyonu incelenmiştir. Balık tarafından alınamayan yemlerin miktarı peletin batma hızı ve dayanımı gibi fiziksel özellikleriyle yakından ilgilidir. Kafes kültüründe zayıf pelet kalitesinden kaynaklanan yenmeyen yem ve besin elementi kayıpları üretim maliyeti ve çevre açısından başlıca problemlerdir. Bu makale Karadeniz offshore kafeslerinde yoğun olarak kullanılan ektrüde alabalık peletlerinin fiziksel özelliklerini ortaya koyan ilk girişimdir. Bununla birlikte literatürde balık yemlerinin fiziksel özelliklerine yönelik kesin olarak tanımlanmış değerler mevcut değildir. Test edilen yemlerde, pelet ebadı küçüldükçe pelet sertliğinin artış gösterdiği genel bir eğilim vardır. Diğer taraftan, pelet ebadı artarken pelet dayanımı da artış göstermektedir. Her iki firmanın aynı tür yemlerinin batma hızları önemli varyasyonlar göstermektedir (P<0.05). Su absorbsiyon oranları su sıcaklığı ve immersiyon süresiyle artarken tuzlulukla birlikte düşmektedir. Yemlerdeki biyokimyasal içeriklerin firmalarca bildirilen değerlere oldukça yakın olduğu belirlenmiştir.

Anahtar sözcükler: balık yemi, batma hızı, sertlik, absorbsiyon, tozlanma

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