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首页> 外文会议>International Conference of the European Aquaculture Society >THE EFFECTS OF BAY LEAF ON RAINBOW TROUT GROWTH, AROMATIC AND MEAT COMPOSITION
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THE EFFECTS OF BAY LEAF ON RAINBOW TROUT GROWTH, AROMATIC AND MEAT COMPOSITION

机译：湾叶对虹鳟鱼生长，芳香和肉类组成的影响

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摘要

This research was made in the Trout Unit in Sapanca Inland Water Fish Research and Applied Station.The effects of bay leaf on the growth, aromatic and meat composition in rainbow trout were assessed during 10 weeks. The study was conducted with four groups (3 experimental, 1 control), in two parallel sessions. There was 30 fish in each group, total fish number were 240. Initial rainbow trout mean weight was 140.93 +- 12.17 g. Rainbow trout feed had about 40% crude protein and 13% crude lipid (Table1). Bay leaf was added on the rates of 3%, 5% and 7% in rainbow trout feed. Fish were fed twice a day at 2% body weight. At the beginning and end of the experiment 3 fish were taken from each group, and their meat was analyzed for hydration, protein, lipid and ash. At the end of study, a sensory test was conducted. The fish were treated with raw, dry cooked and cooked in bakery techniques. They were analyzed according to how they look, aroma and taste criteria. Sensory analyzes were made at the end of research with total 10 panelists.
机译：这项研究是在Sapanca内陆水鱼研究和应用站的鳟鱼单元中进行的。在10周内评估了湾叶对虹鳟鱼生长，芳香和肉组成的影响。该研究用四组（3个实验，1个控制）进行，两个平行会话。每组有30条鱼，总鱼数为240.初始彩虹鳟鱼平均重量为140.93 + - 12.17克。彩虹鳟鱼饲料具有大约40％的粗蛋白和13％的原油（表1）。在彩虹鳟鱼饲料中加入叶片的速度为3％，5％和7％。鱼每天喂食两次，2％体重。在实验的开始和结束时，3来自每组的鱼，分析它们的肉以进行水化，蛋白质，脂质和灰分。在研究结束时，进行了感官测试。将鱼用原料处理，干燥煮熟并用面包店烹饪。它们根据它们的样子，香气和味觉标准进行分析。在研究结束时进行了传感分析，共有10个小组成员。

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