Danabas, D.; Altun, T.; Celik, F.

DANABAS, D., T. ALTUN and F. CELIK, 2011. The overwintering of leaping mullet (Liza saliens Risso, 1810) in fresh water. Bulg. J. Agric. Sci., 17: 846-850 The overwintering of leaping mullet (Liza saliens Risso, 1810) juveniles (average live weight (W) 5.20 +/- 0.02 g and average total length (L) 8.11 +/- 0.08 cm) was investigated, in this study. The trial was planned in 2 groups and triplicate. One of the trial groups (the Group 1) comprised of the fish stocked in ponds in the open area and the other group (the Group 2) of the fish stocked in the ponds covered with greenhouses. The average W and L values of the Group 2 after a period of 3 months were 8.70 +/- 0.04 g and 9.62 +/- 0.05 cm, respectively. The mortality rate (M) in this group was 0.95 +/- 0.1 % and 12.86 +/- 0.1 % in the Group 1. The difference among the W and L values, specific growth rates (SGR) and M averages obtained from the groups was found to be statistically significant (P<0.05). As a result of this study, it can be recommended that mullet species can be polycultured as a side product with aforementioned species in large scale businesses by efficient use of pond layers.

AtıfWoS1

İncele

Cimen, M.; Yildirim, N.; Dikici, A.; Kaplan, O.; Yildirim, N. Cikcikoglu

CIMEN, M., N. YILDIRIM, A. DIKICI, O. KAPLAN and N. CIKCIKOGLU YILDIRIM, 2010. Seasonal variations of biochemical taste parameters in milks from conventional and environment-friendly organic farming. Bulg. J. Agric. Sci., 16: 728-732 The aim of this study is to research the milk biochemical taste components in organic (ORG) and conventional (CON) systems for different season. In study, all data were investigated for all season of 2004. Milk fat levels in both groups for summer season were lower than any other season. Average milk fat values in ORG treatment were lower than the values of CON treatment in all season except winter period. Therefore, a decrease in fat percentage for organic milk can directly lead to taste loss. Similarly, total solid rates in conventional milks in spring period were more favorable than rates in organic milk for desired taste. However, the pH value in organic milk was more acceptable for required flavor in summer season.

AtıfWoS2

İncele