Izmir province black mussel (Mytilus galloprovincialis, lamarck 1819) aquaculture and potantiel

In this study, potential, condition index and meat yield black mussel, (Mytulis galloprovincialis, Lamarck, 1819), which can be produced in İzmir, had been researched at two different sites; Gulf of Gülbahçe and Gulf of Çandarlı. Some important water parameters; oxygen, temperature, pH, seuston and chlorophyll-a had been evaluated during the study. Water temperature ranged between 14,2-27 °C at Gulf of Gülbahçe and 14,6-27,2 °C at Gulf of Çandarlı. Maximum chlorophyll-a was 1,08 µg/l at Gulf of Gülbahçe and 3,07 µg/l at Gulf of Çandarlı in August. Maximum seuston was 6,2 mg/l at Gulf of Gülbahçe and 10,36 mg/l Gulf of Çandarlı. Meat yield varied between 15,57±0,56 and 22,41±0,75 at Gulf of Gülbahçe station; 13,84±0,35 ile 18,78±0,60 at Gulf of Çandarlı station site. Condition index was ranged between 10,80±0,44 and 19,92±1,43 at Gulf of Gülbahçe station; at Gulf of Çandarlı 6,45±0,42 and 16,47±0,89. As a result, meat yield and condition index in Gulf of Gülbahçe were higher than Gulf of Çandarlı.