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Eğirdir Gölü’ndeki Tatlısu Istakozu (Astacus leptodactylus Eschscholtz, 1823)’ nun Besin Bileşenlerinin Mevsim, Boy ve Eşeye Bağlı Olarak Değişimi

Variation of Nutrient Compositions Depent on Season, Size and Sex of Freshwater Crayfısh (Astacus leptodactylus Eschscholtz, 1823) from Lake Eğirdir

Journal Name:

  • Süleyman Demirel University Journal of Eğirdir Fisheries Faculty

Publication Year:

  • 2017

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
Single and multiple effects of season, sex and length on proximate composition and fatty acid profiles of freshwater crayfish (Astacus leptodactylus Esch, 1823) (total 160) caught from the Lake Eğirdir, were investigated on a factorial level. According to the results of biochemical analysis, effects of seasons and interaction of sex/length were determined on crude protein levels. Crude ash levels changed depending on sex and seasons whereas moisture levels changed depending on seasons/length interaction. These thre factors did not affect on the crude fat level.Linoleic acid (C18:2 n6, LA), linolenic acid (C18:3 n3, α-LNA), aracidonic acid (C20:4 n6, ARA), eicosapentaenoic acid (C20:5 n3, EPA) and docosahexaenoic acid (C22:6 n3, DHA) were found to be dominant fatty acids in polunsaturated fatty acids (PUFAs) in freshwater crayfish. Bilateral interaction were significant on α-LNA, ARA, EPA, DHA, PUFA and HUFA while together effects of three factors were remarkable on LA and MUFA.
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Abstract (Original Language): 
Eğirdir Göl’ün den yakalanan toplam 160 adet tatlı su ıstakozlarının (Astacus leptodactylus Esch, 1823) vücut kompozisyonu ve yağ asidi profilleri üzerinde boy, eşey ve mevsimin tek ve birlikte oluşturdukları etkiler faktöriyel düzeyinde araştırılmıştır. Biyokimyasal analiz sonuçları değerlendirildiğinde, ham protein seviyeleri üzerinde mevsim ve eşey/boyun etkileşimi olduğu tespit edilmiştir. Ham kül seviyeleri mevsime ve eşeye bağlı olarak, nem ise mevsim/boy etkileşimine bağlı olarak değişmiştir. Ham yağ değerlerinde ise bu üç faktöründe etkisi belirlenmemiştir. Tatlı su ıstakozunda linoleik asit (C18:2 n6, LA), linolenik asit (C18:3 n3, α-LNA), araşidonik asit (C20:4 n6, ARA), eikosapentaenoik asit (C20:5 n3, EPA) ve dokosahekzaenoik asit (C22:6 n3, DHA) çoklu doymamış yağ asitlerinde (PUFA) baskın olarak tespit edilen gruplardır. LA ve MUFA seviyeleri üzerine üç faktörün birlikte etkileri önemli bulunmuşken, α-LNA, ARA, EPA, DHA, PUFA ve HUFA seviyelerinde ikili interaksiyonlar önemli bulunmuştur.
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