Effect of Growth Performance and Survival Rate of Goldfish (Carassius auratus L. 1758) Fed Garlic (Allium sativum L.) Supplemented Diets

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Δημοσιευμένα: Ιουλ 10, 2024
Ενημερώθηκε: 2024-07-10
Εκδόσεις:
2024-07-10 (2)
DOI: https://doi.org/10.12681/jhvms.34541
BA Balci
Department of Aquaculture, Faculty of Fisheries, Akdeniz University, Antalya, Türkiye
Y Aktop
Institute of Natural and Applied Sciences, Akdeniz University, Antalya, Türkiye
MN Arslan
Department of Aquaculture, Faculty of Fisheries, Recep Tayyip Erdoğan University, Rize, Türkiye
AÇ Ünver
Institute of Natural and Applied Sciences, Akdeniz University, Antalya, Türkiye
M Özbas
Department of Aquaculture, Faculty of Fisheries, Akdeniz University, Antalya, Türkiye
H Kilic
Nektar Yem Co. Ltd. (ArtAkua Fish Food), İzmir, Türkiye
Περίληψη

Bu araştırma, farklı sarımsak ( Allium sativum ) seviyelerinin Japon balıklarının ( Carassius auratus ) beslenme özellikleri, büyüme ve hayatta kalma oranları üzerindeki etkisini değerlendirdi . Beş farklı ticari deneysel diyet hazırlandı ve 0 (Kontrol), 5, 10, 15 ve 20 g·kg -1  düzeylerinde sarımsak ilave edildi . Deney 84 gün boyunca gerçekleştirildi. Diyet 4 grubu, 20 g·kg -1deneme yemine sarımsak eklenmiş, Diyet 0 (Kontrol) ve diğer gruplara (Diyet 1, Diyet 2, Diyet 3) kıyasla en iyi büyüme performansını göstermiştir (P<0.05). Canlı ağırlık artışı, canlı ağırlık artışı yüzdesi, özgül büyüme hızı gibi parametrelerde en iyi büyüme Diyet 4 grubunda olmuştur (P<0.05). Kondisyon faktörü ve sağkalım oranı parametreleri açısından gruplar arasındaki istatistiksel farkın anlamsız olduğu belirlendi. En yüksek yemden yararlanma oranı Diyet 0 grubunda, en düşük Diyet 4 grubunda belirlendi (P<0.05). Sonuç olarak Japon balıklarının rasyonlarına 20 g·kg -1 (%2) kadar sarımsak ilavesiyle beslenmelerinin büyümeyi olumlu yönde etkileyeceği belirlenmiştir.

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Βιογραφικά Συγγραφέων
BA Balci, Department of Aquaculture, Faculty of Fisheries, Akdeniz University, Antalya, Türkiye

https://orcid.org/0000-0002-6762-3259

Y Aktop, Institute of Natural and Applied Sciences, Akdeniz University, Antalya, Türkiye

https://orcid.org/0000-0002-3648-7186

MN Arslan, Department of Aquaculture, Faculty of Fisheries, Recep Tayyip Erdoğan University, Rize, Türkiye

https://orcid.org/0000-0002-9322-6804

AÇ Ünver, Institute of Natural and Applied Sciences, Akdeniz University, Antalya, Türkiye

https://orcid.org/0000-0001-8303-350X

M Özbas, Department of Aquaculture, Faculty of Fisheries, Akdeniz University, Antalya, Türkiye

https://orcid.org/0000-0001-6277-1095

H Kilic, Nektar Yem Co. Ltd. (ArtAkua Fish Food), İzmir, Türkiye

https://orcid.org/0009-0004-3633-7470

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