Determination of growth performance and values of meat quality of cultured gilthead sea bream (Sparus aurata L., 1758), in net cage in the Middle Black Sea region (Samsun-Yakakent)

The aim of the study was to determination of growth and feed evaluation performance and biochemical, fatty acids and amino acid compositions of the sea bream, which is an important species in the aquaculture sector from the date when the fish was put into the cage until the date of harvest in the Central Black Sea Region. The survey was conducted between July 2015 and October 2016 in a cage system of a private firm. Fish were taken monthly from the cage according to the random sampling method. After biometric measurements were made, biometric indexes were calculated and biochemical analyzes were performed. In the study, sea bream with initial height of 5.90±0.02 cm and initial weight of 2.44±0.03 g reached 29.55±0.20 cm height and 474.60±8.64 g weight after 15-month period. At the end of the study, the Survival Rate of sea bream was found 94.26±0.60%. In the study, the average Live Weight Gain, the average Specific Growth Rate, the average Thermal Growth Rate and the average Feed Conversion Rate of fish was found to be as 33.73±9.47 g; 0.92±0.30 %, 0.02±0 % and 1.45±0.05 respectively. At the end of the study, crude protein value was found as 21.07±0.06 %, crude Fat value was found as 11.82±0.17 %, dry matter value was found as 34.37±0.35 % and crude Ash value was found as 3.64±0.17 % in fish samples. During the study, it was determined that the differences of Total Amount of Essential Amino Acids (7.80±0.00-11.22±0.02 g/100 g, p<0.05), Total Non-Essential Amino Acids (8.19±0.00-9.94±0.01 g/100 g, p <0.05) and EAA / NEAA ratios (1.01±0.00-1.18±0.01, p<0.05) were found to be significant. At the end of the study, the total amount of Saturated Fatty Acids was determined as 22.94±0.01 %; Total Unsaturated Fatty Acids amount was determined as 32.77±0.02 % and Total Unsaturated Fatty Acid amount was determined as 35.90±0.04 % in fish (p<0.05).