Çörek otu (nigella sativa) yağının gökkuşağı alabalığının (oncorhynchus mykiss) karaciğer yağ asidi profiline etkisi
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Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
T.C. Tarım ve Orman Bakanlığı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada gökkuşağı alabalığı (Oncorhynchus mykiss) yemine %0.0, %0.10, %0.40, %0.70, %1.0 ve %1.3 oranında çörek otu yağı ilave edilmiş ve 120 gün besleme yapılmıştır. Çalışmada alabalık yemine ilave edilen çörek otu yağının karaciğer yağ asidi profiline etkisi araştırılmıştır. Çalışmanın başında ortalama ağırlığı 90 gram olan balıklara günde 3 defa serbest yemleme yapılmıştır. Besleme periyodu sonunda balıklar sırası ile; 260 g, 270 g, 272 g, 265 g, 290 g ve 285 g canlı ağırlığa ulaşmıştır. Araştırmada karaciğer temel yağ asitleri miristik asit, palmitik asit, palmitoleik asit, stearik asit, oleik asit, linoleik asit, linolenik asit, eikosapentaenoik asit ve dekosahekzaenoik asit olarak belirlenmiştir. Balık karaciğerinin toplam doymuş yağ asitleri (SFA) 19.28 – 21.13; Toplam tekli doymamış yağ asitleri (MUFA) 24.13 – 29.89 ve toplam çoklu doymamış yağ asitleri (PUFA) 47.23 – 52.23 arasında değişmektedir. Sonuç olarak; alabalık yemine ilave edilen çörek otu yağı oleik asit, adrenik asit, linoleik asit ve miristik asit seviyelerinde artışa sebep olurken; palmitik asit, stearik asit, eikosapentaenoik asit ve dokosaheksaenoik asit seviyelerinde ise azalmalara sebep olmuştur. Ayrıca yeme ilave edilen çörek otu yağı karaciğerin toplam SFA ve toplam PUFA miktarının azalmasına, toplam MUFA’nın ise artmasına sebep olmuştur.
In this study, rainbow trout were fed for a total of 120 days with different feed mixes containing 0.00%, 0.10%, 0.40%, 0.70%, 1.00% and 1.30% black cumin oil. In the study, the effect of black cumin oil added to the trout diet on the fatty acid profile of the liver was investigated .At the beginning of the study, fish with an average weight of 90 grams were free-fed three times a day. At the end of the feeding period, fish weight reached; 260 g, 270 g, 272 g, 265 g, 290 g and 285 g respectively. The effect of black cumin oil on liver fatty acid composition of rainbow trout was researched. The predominant fatty acids in liver were found as myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, eicosapentaenoic acid and docosahexaenoic acid. In the study, total saturated fatty acids (SFA) of fish liver were found 19.28 - 21.13; Total monounsaturated fatty acids (MUFA) 24.13 - 29.89 and total polyunsaturated fatty acids (PUFA) 47.23 - 52.23 respectively. As a result, the addition of black cumin oil the meal caused increases in oleic acid, adrenic acid, linoleic acid and myristic acid levels while causing decreases in Palmitic Acid, Stearic Acid, Eicosapentaenoic acid and Dokosahexaenoic acid levels. In addition, black cumin oil added to the fish diet led to a decrease in the total saturated fatty acids and total polyunsaturated fatty acids in the liver and an increase in total monounsaturated fatty acids.
In this study, rainbow trout were fed for a total of 120 days with different feed mixes containing 0.00%, 0.10%, 0.40%, 0.70%, 1.00% and 1.30% black cumin oil. In the study, the effect of black cumin oil added to the trout diet on the fatty acid profile of the liver was investigated .At the beginning of the study, fish with an average weight of 90 grams were free-fed three times a day. At the end of the feeding period, fish weight reached; 260 g, 270 g, 272 g, 265 g, 290 g and 285 g respectively. The effect of black cumin oil on liver fatty acid composition of rainbow trout was researched. The predominant fatty acids in liver were found as myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, eicosapentaenoic acid and docosahexaenoic acid. In the study, total saturated fatty acids (SFA) of fish liver were found 19.28 - 21.13; Total monounsaturated fatty acids (MUFA) 24.13 - 29.89 and total polyunsaturated fatty acids (PUFA) 47.23 - 52.23 respectively. As a result, the addition of black cumin oil the meal caused increases in oleic acid, adrenic acid, linoleic acid and myristic acid levels while causing decreases in Palmitic Acid, Stearic Acid, Eicosapentaenoic acid and Dokosahexaenoic acid levels. In addition, black cumin oil added to the fish diet led to a decrease in the total saturated fatty acids and total polyunsaturated fatty acids in the liver and an increase in total monounsaturated fatty acids.
Açıklama
Anahtar Kelimeler
Çörek Otu Yağı, Gökkuşağı Alabalığı, Karaciğer, Yağ Asitleri, Black Cumin Oil, Liver, Rainbow Trout, Fatty Acids
Kaynak
Etlik Veteriner Mikrobiyoloji Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
28
Sayı
1
