Dietary Spirulina (Arthrospira platensis, Gomont, 1892) improved the flesh quality and shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fed fish meal or plant-based diet
Yazarlar (7)
Prof. Dr. Betül GÜROY
Yalova Üniversitesi, Türkiye
Prof. Dr. Derya GÜROY
Yalova Üniversitesi, Türkiye
Dr. Öğr. Üyesi Serhan MANTOĞLU
Yalova Üniversitesi, Türkiye
Dr. Öğr. Üyesi Kamil ÇELEBİ
Yalova Üniversitesi, Türkiye
Doç. Dr. Oya Irmak CEBECİ
Yalova Üniversitesi, Türkiye
Öğr. Gör. Selin KAYALI
Yalova Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Aquaculture Research |
| Dergi ISSN | 1355-557X Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q3 |
| Makale Dili | İngilizce |
| Basım Tarihi | 05-2019 |
| Cilt No | 50 |
| Sayı | 9 |
| Sayfalar | 2519 / 2527 |
| DOI Numarası | 10.1111/are.14206 |
| Makale Linki | https://onlinelibrary.wiley.com/doi/abs/10.1111/are.14206 |
| Özet |
| This study was carried out to determine the effects of fish meal or plant-based diets with supplementation of dietary Spirulina (4%) on shelf life of rainbow trout, Oncorhynchus mykiss. Rainbow trout (initial weight: ~135 g) were fed four experimental diets (fish meal-based FM, plant meal-based-PM, Spirulina included at 4% of fish meal-based-FM/S or plant meal-based PM/S) for 12 weeks. After the feeding trial, trout were stored on ice at 4°C for 0, 5, 10, 15 and 20 days. The chemical, microbiological and sensory analyses of fish were subjected to each sampling days for flesh quality evaluation. TBA of supplemented dietary Spirulina was lower than that non-supplemented dietary Spirulina. pH values of all groups decreased significantly between days 0 and 20 during the storage period (p < 0.05). Luminosity (L*) value of all groups increased with time in storage period. Fish fed Spirulina supplemented diets showed an increased red/green tonality (a*) (p < 0.05) compared with fish fed non-Spirulina supplemented diets. In the end of the storage period, the total coliforms values of fish fed with PM/S diet lower than that of other all diets. In conclusion, dietary Spirulina could be allowed the shelf life of the rainbow trout to be extended. |
| Anahtar Kelimeler |
| flesh quality | ice | microalgae | rainbow trout | shelf life |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 9 |
| SCOPUS | 9 |