A STUDY ON CHEMICAL AND MICROBIOLOGICAL COMPOSITION OF SILAGE MADE OF INDUSTRIAL FISHERIES PROCESSING WASTE
Badawy, A.A.B., Morgan C.J. and Turner, J.A., 2008, “Application of the phenomenex EZ:faastTM amino acid analysis kit for rapid gas-chromatographic determination of concentrations of plasma tryptophan and its brain uptake competitors”, Amino Acids, Vol. 34, pp. From 587 to 596.
Beveridge, M., 1987, “Cage Aquaculture”. Fishing News Books Ltd. Farnham. Surrey. England
Bligh, E.G. and Dyer, J.W., 1959, “A rapid method of total lipid extraction and purification”, Canadian Journal of Biochemistry and Physiology, Vol. 37, pp. From 911 to 917.
Borghesi, R., Portz, L., Oetterer M. and Cyrino, J.E.P., 2008, “Apparent digestibility coefficient of protein and amino acids of acid, biological and enzymatic silage for Nile tilapia (Oreochromis niloticus)”, Aquaculture Nutrition, Vol. 14, pp. From 242 to 248.
Chi, Z., Yan, K., Gao, L., Li, J., Wang X. and Wang. L., 2008, “Diversity of marine yeasts with high protein content and evaluation of their nutritive compositions”, Journal of the Marine Biological Association of the United Kingdom, Vol. 88(7), pp. Fram 1347 to 1352.
Espe, M., Haaland, H., Njaa L.R., and Raa J., 1992, “Growth of young rats on diets based on fish silage with different degrees of hydrolysis”, Food Chemistry, Vol. 44, pp. From 195 to 200.
Fagbenro, O. and Jauncey, K., 1994, “Chemical and nutritional quality of fermented fish silage containing potato extracts formalin or ginger extracts”, Food Chemistry. Vol. 50, pp. From 383 to 388.
Finglas, P.M. and Foulks, R.M., 1984, “The HPLC analysis of thiamin and riboflavin in potatoes”, Food Chemistry, Vol. 15, pp. 37 to 44.
Gobran, A.S., 2000, Development of diets for Nile and blue tilapia (Oreochromis niloticus and O. aureus) culture in Egypt, Ph.D. Thesis, Menoufiya University., Fac. Sci., Egypt.
Goddard, J.S. and Al-Yahyai, D.S.S., 2001, “Chemical and Nutritional Characteristics of Dried Sardine Silage”, Journal of Aquatic Food Product Technology, Vol. 10(4), pp. From 39 to 50.
Goddard, J.S. and Perret, J.S.M., 2005, “Co-drying fish silage for use in aquafeeds”, Animal Feed Science Technology, Vol. 118, pp. From 337 to 342.
Güler, G.O., Kiztanir, B., Aktumsek, A., Citil, O.B. and Ozparlak, H., 2008, “Determination of the seasonal changes on total fatty acid composition and ω3/ω6 ratios of carp (Cyprinus carpio L.) muscle lipids in Beysehir Lake (Turkey)”, Food Chemistry, Vol. 108(2), pp. From 689 to 694.
Güllü, K. and Güzel, Ş., 2003, “İnci kefali (Chalcalburnus tarichi) silajının pelet yem yapımında kullanımı üzerine bir araştırma”, Ekoloji, Vol. 12(48), pp. From 19 to 23.
Güllü, K., Güzel, Ş., Güner, Y. and Tekinay, A.A., 2003, “Balık silajı kullanılarak yapılmış pelet yemin gökkuşağı alabalığı (Oncorhynchus mykiss, W., 1792) beslenmesinde kullanımı üzerine bir araştırma”, Süleyman Demirel Üniversitesi, Eğirdir Su Ürünleri Fakültesi Dergisi, Vol. 2(10), pp. From 39 to 43.
Haard, N.F., Kariel, N., Herzberg, G., Woodrow Feltham, L.A. and Winter, K., 1985, “Stabilization of protein and oil in fish silage for use as a nutrient feed supplement”, Journal of the Science of Food and Agriculture, Vol. 36, pp. From 229 to 241.
Hardy, R.W., Shearer, K.D. and Spinelli, J., 1984, “The nutritional properties of co-dried fish silage in rainbow trout (Salmo gairdneri) dry diets”, Aquaculture, Vol. 38, pp. From 35 to 44.
Hassan, T.E. and Heath, J.L., 1986, “Biological fermentation of fish waste for potential use in animal and poultry feeds”, Agricultural Wastes, Vol. 15, pp. From 1 to 15.
Hoşsu, B., Korkut, A.Y. and Kop, A.F., 2005, Balık Besleme ve Yem Teknolojisi 1, Ege Üniversitesi Yayınları, İzmir, Türkiye
IUPAC. (1979) Standard Methods for Analysis of Oils, Fats and Derivatives, 6th Edition, Pergamon Pres., Oxford. pp 96-102.
Lall, S.P., 1991, “Nutritional value of fish silage in salmonid diets”, Bullettin of Aquaculture Association Canada, Vol. 91(1), pp.From 63 to 74.
Lovell, R.T., 1978, Practical Fish Diets. Fish Feed Tecnology, FAO/ Undp, Rome, Italy
Mach, D.T. and Nortvedt. R., 2009, “Chemical and nutritional quality of silage made from raw or cooked lizard fish (Saurida undosquamis) and blue crab (Portunus pelagicus)”, Journal of the Science of Food and Agriculture, Vol. 89, pp. From 2519 to 2526.
Mach, D.T., 2009, Utilisation of fish or crab silage protein for cobia (Rachycentron canadum) – effects on digestion, amino acid distribution, growth, fillet composition and storage quality, PhD Thesis, University of Bergen, Bergen, Norway.
Pichhardt, K., 1998, Lebensmittelmikrobiologie. 4. Auflage, Springer-Verlag, Berlin, Germany.
Raa, J., Gildberg, A. and Olley J.N., 1982, “Fish Silage; A Review”, Critical Reviews in Food Science and Nutrition, Vol. 16, pp. From 383 to 419.
Raghunath, M.R. and Gopakumar K., 2002, “Trends in production and utilization of fish silage”, Journal of Food Science and Technology, Vol. 39(2), pp. From 103 to 110.
Sakr, E.M., 2004, Feeding gilthead bream (Sparus aurata) and seabass (Dicentrarchus labrax) macroalgae supplemented diets. Ph.D.Thesis , Alexandria University, Fac. Sci., Alexandria, Egypt.
Stone, F.E. and Hardy R.W., 1986, “Nutritional value of acid stabilized silage and liquefied fish protein”, Journal of the Science of Food and Agriculture, Vol. 37, pp. From 797 to 803.
Tatterson, I.N. and Windsor M.L., 1982, Fish Silage, Ministry of aquaculture fisheries and food. Torry Research Station, UK.
TÜİK, 2012, Türkiye İstatistik Kurumu Su Ürünleri İstatistikleri, Ankara
Vidotti, R.M., Pacheco, M.T.B. and Gonçalves, G.S., 2011, “Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue”, Revista Brasileira de Zootecnia, Vol. 40(2), pp. From 240 to 244.
Vidotti, R.M., Viegas, E.M.M. and Carneiro, D.J., 2003, “Amino acid composition of processed fish silage using different raw materials”, Animal Feed Science and Technology, Vol. 105, pp. From 199 to 204.
Wassef, E.A., 2005, “Alternative protein sources for fish feeds in Egypt”, Cahiers Options Méditerranéennes, Vol 63, pp. From 127 to 141.
Yaich, H., Garna, H., Besbes, S., Paquot, M., Blecker, C. and Attia, H., 2011, “Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia”, Food Chemistry, Vol. 128, pp. From 895 to 901.