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Yayınlar
- MakaleYayıncıda açık erişim2025Scopus SJRQ2Effect of pre-freezing on motility, viability and abnormality of Nile tilapia fish Oreochromis niloticus sperm post cryopreservation
Muchlisin, Z.A.; Hasibuan, R.R.; Maulida, S.; Eriani, K.; Fadli, N.; Muhammadar, A.A.; Handayani, L.S.; Suharman, I.; Kocabas, M.; Kocabas, F.K.
Nile tilapia Oreochromis niloticus is a popular freshwater fish that has been extensively and intensively cultured worldwide. However, cryopreservation of its sperm, especially pre-freezing procedure, has not been properly developed. Therefore, the study aimed to determine the best pre-freezing procedure for cryopreservation of Nile tilapia Oreochromis niloticus sperm. The completely randomized design with five treatments and four replications was employed in this study. The tested treatments were T1=4°C → 0°C →-4°C →-10°C →-79°C →-196°C, T2=4°C→ 0°C →-4°C →-10°C →-196°C, T3=4°C → 0°C →-4°C →-196°C, T4=4°C → 0°C →-196°C), and T5=4°C →-196°C, with a 10 min equilibration at each respective temperature. Furthermore, sperm was cryopreserved for two weeks in liquid nitrogen (-179oC). The results of the ANOVA test showed that pre-freezing had a significant effect on sperm motility, and viability (P<0.05), but had no considerable impact on sperm abnormality (P>0.05). Treatment T4 exhibited higher motility and viability, but these values were not significantly different from T3 and T5. Based on practical consideration, it was recommended to utilize the T5 pre-freezing procedures (4°C →-196°C) for cryopreservation of Nile tilapia sperm. Considering these results, Nile tilapia sperm can be directly cryopreserved into liquid nitrogen after equilibration at 4°C for 10 min.
AtıfScopus1
İncele - MakaleAçık Erişim2016Scopus SJRQ4Comparison of number and shape of parr marks in three species of the genus Salmo and two ecotypes of cultured brown trout Salmo trutta from Turkey
Kocabas, M.; Bascinar, N.; Kutluyer, F.
This study focused on the variation in number and shape of parr marks in three fish species of the genus Salmo [S. abanticus Tortonese, (1954), S. caspius Kessler, (1877) and S. labrax Pallas, (1814)] and two ecotypes of cultured brown trout [S. trutta macrostigma (Dumeril, 1858) and S. trutta fario Linnaeus, (1758)]. The brown trouts were collected from 11 streams in Turkey by electrofishing and transferred to the laboratory in an aerated container and then stocked in the adaptation tanks. Artificially fertilized eggs were incubated and larvae were maintained in fiberglass tanks and the variations in number and shape of parr marks in all five groups were studied for one year. The data collected indicated that there were significant differences in the number and size (length and width) of parr marks among the groups (p<0.05). The highest number of parr marks (11-13) was recorded in S. trutta macrostigma. Parr marks on the skin of S. trutta. macrostigma was found to remain stable during development.
AtıfWoS2OpenAlex2İncele - MakaleYalnız künye2012Scopus SJRQ3HATCHING PERFORMANCES AND YOLK SAC ABSORPTIONS OF CASPIAN BROWN TROUT (SALMO TRUTTA CASPIUS T., 1954)
Kocabas, M.; Basçinar, N.; Sahin, S. A.; Kutluyer, F.
Salmo trutta caspius T., 1954 is a native to Caspian Sea and is an important fish species due to its aquaculture potential, economic value and high marketability. The aims of this study were to determine hatching rate, body and yolk weight at hatching, the growth rate during the yolk absorption and yolk conversion efficiency of S. I. caspius larvae. Studies were further extended to determine the relationships between length, total wet weight, dry yolk body weights of alevins and degree-days. Results revealed that the mean wet weight was 16.78 +/- 2.17 mg (n = 10) at hatching and reached 52.62 +/- 3.55 mg just before the swim-up stage. The mean dry weights of the body and yolk sac were 2.36 +/- 0.28 mg and 10.67 +/- 0.67 mg at hatching and 7.21 +/- 0.71 mg and 2.57 +/- 0.62 mg at swim-up stages, respectively. The mean body dry matter and water content of the larvae were 33.10% and 66.90% at hatching and 15.46% and 84.54% of the total biomass at swim-up stages, respectively. Our results indicated that dry yolk, total larval weights and dry matter of the larvae decreased, while body weight and water content increased with degree-days. The growth of larva, yolk sac absorption and yolk conversion efficiency were calculated as 0.18 mg/day, 0.23 mg/day and 0.60, respectively. The data collected during these studies contribute to the management practices of the stocks of this species.
AtıfWoS2İncele - MakaleAçık Erişim2011Scopus SJRQ2Biochemical Taste Parameters in Meat and Sea Products
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.
AtıfWoS9OpenAlex8İncele - MakaleYalnız künye2011Scopus SJRQ3The Reproduction Traits of Native Brown Trout (Salmo trutta macrostigma T., 1954), Turkey
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).
AtıfWoS7İncele - MakaleYalnız künye2011Scopus SJRQ3Stomach Contents and Food Habits of Brown Trout (Salmo trutta L., 1758) in the Munzur Stream, Turkey
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.
AtıfWoS1İncele