Acta Natura et Scientia
ISSN (Online): 2718-0638

Original article    |    Open Access
Acta Natura et Scientia 2024, Vol. 5(2) 150-159

Comparative Analysis of Nutritional Values of Fishmeals Produced From Whole Anchovy and Sprat and Farmed Salmon Viscera in the Black Sea Region

Barış Bayraklı & Sezgin Yıldız

pp. 150 - 159   |  DOI: https://doi.org/10.61326/actanatsci.v5i2.299

Publish Date: November 23, 2024  |   Number of Views: 20  |  Number of Download: 24

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Abstract

Fishmeal is a nutrient-rich feed ingredient that is commonly used in commercial feed formulations for many species, primarily in the global aquaculture and pet food sectors. This study investigates the nutritional composition of fishmeals derived from whole anchovy, sprat, and salmon viscera, produced in Turkey during the 2023-2024 fishing season. A total of 91 samples were analyzed using a Bruker-type MPA brand spectrophotometer to determine crude protein, crude fat, moisture, and crude ash content. The carbohydrate content was calculated by difference, and energy content was derived using established conversion factors. Anchovy meal exhibited the highest crude protein content at 73.55%, followed by sprat meal at 70.08%, and salmon viscera meal at 63.58%. In terms of crude fat, salmon viscera meal had the highest concentration at 11.76%, compared to anchovy meal at 10.33% and sprat meal at 9.92%. Moisture content was highest in salmon viscera meal (10.45%), while anchovy and sprat meals had lower moisture levels of 6.53% and 7.15%, respectively. The crude ash content was also highest in salmon viscera meal at 11.96%. Carbohydrate content was most pronounced in sprat meal at 3.77%, with salmon viscera and anchovy meals containing 3.32% and 1.52%, respectively. Energy content was highest in anchovy meal at 393.26 kcal/100g. These findings highlight the distinct nutritional profiles of the fishmeals studied, allowing for the identification of the most suitable option for aquaculture nutrition. Specifically, anchovy meal emerges as the best choice due to its high protein content and energy efficiency.

Keywords: Fishmeal, Anchovy meal, Sprat meal, Salmon viscera meal, Nutritional composition, Black Sea

How to Cite this Article?

APA 7th edition
Bayrakli, B., & Yildiz, S. (2024). Comparative Analysis of Nutritional Values of Fishmeals Produced From Whole Anchovy and Sprat and Farmed Salmon Viscera in the Black Sea Region. Acta Natura et Scientia, 5(2), 150-159. https://doi.org/10.61326/actanatsci.v5i2.299

Harvard
Bayrakli, B. and Yildiz, S. (2024). Comparative Analysis of Nutritional Values of Fishmeals Produced From Whole Anchovy and Sprat and Farmed Salmon Viscera in the Black Sea Region. Acta Natura et Scientia, 5(2), pp. 150-159.

Chicago 16th edition
Bayrakli, Baris and Sezgin Yildiz (2024). "Comparative Analysis of Nutritional Values of Fishmeals Produced From Whole Anchovy and Sprat and Farmed Salmon Viscera in the Black Sea Region". Acta Natura et Scientia 5 (2):150-159. https://doi.org/10.61326/actanatsci.v5i2.299

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