Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2020, Cilt: 5 Sayı: 2, 264 - 269, 30.06.2020
https://doi.org/10.35229/jaes.697666

Öz

Kaynakça

  • Alltech. (2019). Alltech Global Feed Survey (Erişim tarihi:14 Ağustos 2019 www.alltech.com)
  • AOCS, (1990). Sampling and analysis of commercial fats and oils. Official methods and recommended practices.
  • AOCS, (2017a). Sampling and Analysis of Commercial Fats and Oils. Official Methods and Recommended Practises. AOCS official method Cd 8-53, Peroxide value; Cd 8-53. Champaign, Illinois: American Oil Chemists Society.
  • AOCS. (2017b). Sampling and Analysis of Commercial Fats and Oils. Official Methods and Recommended Practises, AOCS official method Cd 18-90, P-anisidine value; Cd 18-90. Champaign. Illinois: American Oil Chemists Society.
  • Chen, Y.J., Lıu. Y.J., Yang, H.J., Yuan, Y., Liu, F.J., Tian, L.X., Liang, G.Y. & Yuan. R.M. (2012). Effect of dietary oxidized fish oil on growth performance, body composition, antioxidant defence mechanism and liver histology of juvenile largemouth bass Micropterus salmoides. Aquaculture nutrition, 18 (3), 321-331. https://doi.org/10.1111/j.1365-2095.2011.00900.x
  • Dong, X.L., Lei, W., Zhu, X.M., Han, D., Yang, Y.X. & Xie, S.Q. (2011). Effects of dietary oxidized fish oil on growth performance and skin color of Chinese longsnout catfish (Leiocassis longirostris Günther). Aquaculture nutrition, 17(4), 861-868. https://doi.org/10.1111/j.1365-2095.2011.00854.x
  • FAO, (2018). Fisheries and aquaculture statistics. (Recieved date: 11 June 2019)
  • Frankel, E.N. (2005). Lipid oxidation. Bridgewater: Oily Press. XVI, 470 s. pp.
  • Gaoa, J., Koshioa, S., Ishikawaa, M., Yokoyamaa, S., Mamauaga, R.E.P & Hanb. Y. (2012). Effects of dietary oxidized fish oil with vitamin E supplementation on growth performance and reduction of lipid peroxidation in tissues and blood of red sea bream Pagrus majör. Aquaculture, 356–357, 73-79. https://doi.org/10.1016/j.aquaculture.2012.05.034
  • Kasbo, M. K. (2011). Antioxidants stabilizing fish oils effect of antioxidant, storage temperature and type of fish oil. Norwegian Universitey, Msc Thesis. 126 pp.
  • Kasmiran, B. (2016). Comparison and Evaluation of the quality of fish oil and fishmeal extracted from the heads of yellowfin tuna (Thunnus albacares) and albacore tuna (Thunnus alalunga). Nations University Fisheries Training Programme, Iceland [Final Project].
  • National Research Council (NRC), (2002). RB Working group raises the quality bar for long chain omega-3 EPA ve DHA products.
  • Oliveira, A.C. & Miller, M.R. (2014). Purification of Alaskan Walleye Pollock (Gadus chalcogrammus) and New Zealand Hoki (Macruronus novazelandiae) Liver Oil Using Short Path Distillation. Nutrient, 6, 2059-2076.
  • Olsen, E. (2005). Analysis of early lipid oxidation in foods with n-3 fatty acids. ISBN: 82-575- 0672-9 Doctor scientiarum. Ås: University of Life Sciences. 74 pp
  • Solomon, S.G., Tiamiyu, L.O., Okomoda, V.T. & Adaga, K. (2016). Effect of storage conditions on quality characteristics of commercial aquafeeds and growth of African Catfish Clarias gariepinus. Crotian Journal of Fisheries, 30-37.
  • Soydan ve Erdoğan. (2019). Effects of various antioxidants on oxidative stability of anchovy (Engraulis encrasicolus) oil, Ege Journal of Fisheries and Aquatic Sciences, 36(4), 367-372. DOI: 10.12714/egejfas.36.4.07
  • TUİK, (2019). Su Ürünleri İstatistikleri, (Erişim tarihi: 10/12/2019). www.tuik.gov.tr
  • TurkiyemBir, (2019). Türkiye Yem Sanayicileri Birliği. (Erişim tarihi:14 Ağustos 2019 www. yem.org.tr)
  • Yang, S.P., Liu, H.L., Wang, C.G., Yang, P., Sun, C.B. &. Chan. S.M. (2014). Effect of oxidized fish oil on growth performance and oxidative stress of Litopenaeus vannamei, Aquaculture nutrition, 21(1), 121-127. https://doi.org/10.1111/anu.12143

A study on the time-dependent change of totox values in feeds of marine fish

Yıl 2020, Cilt: 5 Sayı: 2, 264 - 269, 30.06.2020
https://doi.org/10.35229/jaes.697666

Öz

One of the most important criteria in aquaculture is to obtain the maximum utilization of feed and also minimization of the costs. Among the important factors on the utilization of feed is the production of feed and storage conditions. For example, to keep the feed in the most suitable storage conditions will provide to prevent possible oxidation status of the feed. The totox value is one of the values which express the calculated amount of oxidation in the feed. It could be obtained by substituting the measured peroxide amount and p-anisidine values in a formula. The aim of this study, to obtain the totox values in the feed of European sea bass and sea bream species. The feeds were stored under two different storage temperatures (at +4⁰C and + 24⁰C) for 45 days. At the beginning, the values of peroxides at 24 ⁰C and + 4⁰C was obtained as 5.94 ± 0.40 and 6.83 ± 1.23, respectively; p-anisidine values were 6.21 ± 0.22 and 6.42 ± 0.47; totox values were 18.09 ± 0.82 and 20.08 ± 2.98. At the end of the storage days (45th day), the values of peroxides at 24 ⁰C and + 4⁰C was calculated as 8.86 ± 0.95 and 4.91 ± 0.17; p-anisidine values were 7.23 ± 1.22 and 8.08 ± 1.23; totox values were found to be 24.94 ± 1.30 and 17.89 ± 0.33. As a result, there was no statistically significant difference in totox values of feeds stored at different temperatures during the first 30 days. However, feeds stored at + 4 °C showed less totox values (p <0.05) compare to 24°C at the end of the trial (45 days).

Kaynakça

  • Alltech. (2019). Alltech Global Feed Survey (Erişim tarihi:14 Ağustos 2019 www.alltech.com)
  • AOCS, (1990). Sampling and analysis of commercial fats and oils. Official methods and recommended practices.
  • AOCS, (2017a). Sampling and Analysis of Commercial Fats and Oils. Official Methods and Recommended Practises. AOCS official method Cd 8-53, Peroxide value; Cd 8-53. Champaign, Illinois: American Oil Chemists Society.
  • AOCS. (2017b). Sampling and Analysis of Commercial Fats and Oils. Official Methods and Recommended Practises, AOCS official method Cd 18-90, P-anisidine value; Cd 18-90. Champaign. Illinois: American Oil Chemists Society.
  • Chen, Y.J., Lıu. Y.J., Yang, H.J., Yuan, Y., Liu, F.J., Tian, L.X., Liang, G.Y. & Yuan. R.M. (2012). Effect of dietary oxidized fish oil on growth performance, body composition, antioxidant defence mechanism and liver histology of juvenile largemouth bass Micropterus salmoides. Aquaculture nutrition, 18 (3), 321-331. https://doi.org/10.1111/j.1365-2095.2011.00900.x
  • Dong, X.L., Lei, W., Zhu, X.M., Han, D., Yang, Y.X. & Xie, S.Q. (2011). Effects of dietary oxidized fish oil on growth performance and skin color of Chinese longsnout catfish (Leiocassis longirostris Günther). Aquaculture nutrition, 17(4), 861-868. https://doi.org/10.1111/j.1365-2095.2011.00854.x
  • FAO, (2018). Fisheries and aquaculture statistics. (Recieved date: 11 June 2019)
  • Frankel, E.N. (2005). Lipid oxidation. Bridgewater: Oily Press. XVI, 470 s. pp.
  • Gaoa, J., Koshioa, S., Ishikawaa, M., Yokoyamaa, S., Mamauaga, R.E.P & Hanb. Y. (2012). Effects of dietary oxidized fish oil with vitamin E supplementation on growth performance and reduction of lipid peroxidation in tissues and blood of red sea bream Pagrus majör. Aquaculture, 356–357, 73-79. https://doi.org/10.1016/j.aquaculture.2012.05.034
  • Kasbo, M. K. (2011). Antioxidants stabilizing fish oils effect of antioxidant, storage temperature and type of fish oil. Norwegian Universitey, Msc Thesis. 126 pp.
  • Kasmiran, B. (2016). Comparison and Evaluation of the quality of fish oil and fishmeal extracted from the heads of yellowfin tuna (Thunnus albacares) and albacore tuna (Thunnus alalunga). Nations University Fisheries Training Programme, Iceland [Final Project].
  • National Research Council (NRC), (2002). RB Working group raises the quality bar for long chain omega-3 EPA ve DHA products.
  • Oliveira, A.C. & Miller, M.R. (2014). Purification of Alaskan Walleye Pollock (Gadus chalcogrammus) and New Zealand Hoki (Macruronus novazelandiae) Liver Oil Using Short Path Distillation. Nutrient, 6, 2059-2076.
  • Olsen, E. (2005). Analysis of early lipid oxidation in foods with n-3 fatty acids. ISBN: 82-575- 0672-9 Doctor scientiarum. Ås: University of Life Sciences. 74 pp
  • Solomon, S.G., Tiamiyu, L.O., Okomoda, V.T. & Adaga, K. (2016). Effect of storage conditions on quality characteristics of commercial aquafeeds and growth of African Catfish Clarias gariepinus. Crotian Journal of Fisheries, 30-37.
  • Soydan ve Erdoğan. (2019). Effects of various antioxidants on oxidative stability of anchovy (Engraulis encrasicolus) oil, Ege Journal of Fisheries and Aquatic Sciences, 36(4), 367-372. DOI: 10.12714/egejfas.36.4.07
  • TUİK, (2019). Su Ürünleri İstatistikleri, (Erişim tarihi: 10/12/2019). www.tuik.gov.tr
  • TurkiyemBir, (2019). Türkiye Yem Sanayicileri Birliği. (Erişim tarihi:14 Ağustos 2019 www. yem.org.tr)
  • Yang, S.P., Liu, H.L., Wang, C.G., Yang, P., Sun, C.B. &. Chan. S.M. (2014). Effect of oxidized fish oil on growth performance and oxidative stress of Litopenaeus vannamei, Aquaculture nutrition, 21(1), 121-127. https://doi.org/10.1111/anu.12143
Toplam 19 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Önder Yıldırım 0000-0003-2591-0310

İsmail Berat Çantaş 0000-0002-2074-4985

Yayımlanma Tarihi 30 Haziran 2020
Gönderilme Tarihi 3 Mart 2020
Kabul Tarihi 16 Haziran 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 5 Sayı: 2

Kaynak Göster

APA Yıldırım, Ö., & Çantaş, İ. B. (2020). A study on the time-dependent change of totox values in feeds of marine fish. Journal of Anatolian Environmental and Animal Sciences, 5(2), 264-269. https://doi.org/10.35229/jaes.697666


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