Akgul, E.; Can, E.

In this study, the anesthetic effects of 2-phenoxyethanol (2-PE, with %99 purity, BASF, Germany) on Munzur trout (Salmo munzuricus., a native species) originated from Munzur stream have been studied. 300 fish with the average weight of 4.42±0.62 g and length of 8.10±0.60 cm were used. To determine the anesthetic effects of various concentrations of 2-PE on Munzur trout fingerlings, the experiments were performed in two different temperatures (13 ºC and 18ºC) and five different concentrations (0.1, 0.2, 0.3, 0.4 and 0.5 ml L-1). 2-PE was used in this study as an anesthetic agent. In the anesthetic processing we practiced in all concentrations, except for 0.1 ml L-1 of 2-PE, loss of reflex (S5) was determined between 68 sec and 276 sec, and total behavioral recovery (R3) was determined between 58 sec and 208 sec. Induction times of anesthesia varied with anesthetic concentrations, decreasing with the increases of 2-PE concentrations. On the other hand, recovery times increased with decreasing of anesthetic concentrations. The lowest effective dose was determined as 0.3 ml L-1 at the temperatures 13 ºC and 18ºC. In this study, first time optimum anesthetic doses of 2-PE were determined for fingerling specimens of Salmo munzuricus which is endemic to Munzur stream and has an importance for aquaculture.

AtıfScopus4·WoS3·OpenAlex1

İncele

Aksu, O.; Kutluyer, F.; Can, E.; Erisir, M.; Benzer, F.

Stocking density causes changes in behaviour and physiology of aquatic animals and high density can cause oxidative damage in living cells. Therefore, experiments were designed to investigate the effects of stocking density on the oxidant-antioxidant response (glutathione (GSH), glutathione peroxidase (GSH-Px), catalase (CAT), and malondialdehyde (MDA)), digestive enzyme activity (trypsin), and heat shock protein 70 (HSP70) of narrow clawed crayfish (Astacus leptodactylus). The experiment was conducted to assess effects by stocking 3, 6, 9 and 12 crayfish/m(2). Crayfish were stocked into 12 fiberglass tanks, three replicates per treatment and fed for 45 days. Our results indicated that activity of GSH-Px, MDA, and GSH levels increased in hepatopancreas (p<0.05) and muscle tissues (p<0.05) with increasing stock concentration while CAT activity decreased (p<0.05). Trypsin and HSP70 insignificantly increased in haemolymph. In conclusion, oxidative stress biomarkers were negatively influenced by increased quantitative changes in stocking density.

AtıfWoS6·OpenAlex8

İncele

Kayim, M.; Cimen, M.; Can, E.; Kocabas, M.

Flavour of meat or sea products is generally thought to consist of the volatile components sensed in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated. Different food components have different tastes. Sweet flavor in meat or sea products is derived from sugars, amino acids and organic acids. Carbohydrates generally taste sweet. Fats have little taste, but contribute mouth feel and carry odorants. Lipids have an effect on flavor perception, stability and generation. In this review, it was aimed to inform basic flavor parameters of animal products such as meat and sea foods.

AtıfWoS9·OpenAlex8

İncele

Kocabas, M.; Kayim, M.; Can, E.; Kutluyer, F.; Aksu, O.

Some key aspects of the reproductive strategy of the brown trout Salmo trutta macrostigma (T., 1954) inhabiting Uzungol stream, Trabzon including spawning season, age at sexual maturity, fecundity and egg size have been studied between January 2009 to May 2010. The ages of the captured fish ranged from 2-8 years. Individuals were composed of 40.85% males and 37.80% females. The present investigation on the fecundity of S.t. macrostigma was carried out to estimate the average and range in the number of ova laid by individual female as well as to study the relationship of the fecundity with total length, total body weight. The mean value of absolute fecundity was 312.23 +/- 254.71 (SD) eggs/female. The regression between egg number and fish size (total length and weight) was statistically significant (p<0.05).

AtıfWoS7

İncele

Kocabas, M.; Kayim, M.; Can, E.; Ates, M.; Kizak, V.; Kutluyer, F.; Demirtas, N.; Serdar, O.

In the present study, biometric characteristics and stomach contents of Salmo trutta (L., 1758), captured from Munzur stream in Tunceli, Turkey were investigated between September 2007 and December 2009. It was calculated that the age range were between 1 and 5 years old. Captured fish were measured 19.5 +/- 5.9 cm, 113.55 +/- 100.22 g (n = 120), respectively. The condition factor of trout calculated 1.14 +/- 0.20 (n = 120). At the end of study, the rations in total organism number were Decapoda (43.59%), Trichoptera (19.21%), Haplotaxidae (18.59%), Ephemeroptera (10.36%), Odonate (2.74%), Coleoptera (2.74%), Clitellata (2.43%) and Diptera (0.3%), respectively. The results indicated that the fish feed basically on Arthropoda and Annelidae.

AtıfWoS1

İncele

Kayim, M.; Cimen, M.; Can, E.; Kizak, V.

Flavour of meat or sea products is generally thought to consist of the volatile components sense in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated.

AtıfWoS2

İncele

Kayim, M.; Can, E.; Güner, Y.

Lordosis, which is one of the skeletal deformations, was frequently encountered in the culture of sea bass (Dicentrarchus labrax L. 1758) and it affects the biological performance and marketing image of the fish negatively. Thus it causes big economic losses. In larger natural environments, this abnormality in wild-caught individual is rare, whereas the case is the other way round in hatchery-reared sea bass. This problem can be caused by swim bladder malformations, environmental conditions, bacterial factors, water flow rate and swimming activity. However, many researchers reported that all of these factors cause these malformations in different regions of the skeletal system, commonly known as V-shaped curvatures. But in this study, it is not aimed to investigate the possible causes of the observed abnormalities. We focused on whether the abnormal individuals can be transformed into individuals with normal skeletal systems. In this study, a total number of 5636 juvenile individuals (0.09-1.93 g of live weight) were used. Lordosis rates were identified between the days 54 and 110 by randomly taking at least 30 samples from every group on a weekly basis, at triplicate. In this study, 100% of the individuals with this type of deformation were successfully transformed into individuals with the normal skeletal system in a large volume and rectangular ponds with semi-intensive rearing method.

AtıfWoS9

İncele