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*Öz, Mustafa ( Aksaray, Yazar ), In this study, rainbow trout were fed for a total of 144 days with different feed mixes containing 0.00%, 0.10%, 0.40%, 0.70%, 1.00% and 1.30% black cumin oil. The effect of black cumin oil on growth performance, feed content and fatty acid composition of rainbow trout was researched. The starting weight of fish in the experimental group was approximately 60 g, which increased to 215.21 +/- 4.12g, 217.32 +/- 3.14g, 235.12 +/- 2.9g, 240.21 +/- 6.5g, 260.14 +/- 4.7g, and 258.89 +/- 1.6g, respectively and the differences in growth between the groups were observed to be statistically significant (p

WOS: 000430650600016, In the present study, 0.00% (control), 0.10%, 0.40%, 0.70%, 1.00% and 1.30% black cumin oil was added to rainbow trout feed and the fish were fed for 120 days. Following the feeding period, the harvested fish were stored in the refrigerator at +/- 2 degrees C, in Styrofoam boxes filled with ice, for 23 days. During the storage period, the effects of black cumin oil on ammonia and biogenic amine production in rainbow trout were examined. An increase was observed in the ammonia content during the storage period, with the most substantial increase observed in the control group and the least substantial increase observed in the 1.30% black cumin oil group. The biogenic amine level increased during the storage period. A significant increases was observed in the tyramine level during the storage period (

Bu araştırmada gökkuşağı alabalığı (Oncorhynchus mykiss) yemine %0.0, %0.10, %0.40, %0.70, %1.0 ve %1.3 oranında çörek otu yağı ilave edilmiş ve 120 gün besleme yapılmıştır. Çalışmada alabalık yemine ilave edilen çörek otu yağının karaciğer yağ asidi profiline etkisi araştırılmıştır. Çalışmanın başında ortalama ağırlığı 90 gram olan balıklara günde 3 defa serbest yemleme yapılmıştır. Besleme periyodu sonunda balıklar sırası ile; 260 g, 270 g, 272 g, 265 g, 290 g ve 285 g canlı ağırlığa ulaşmıştır. Araştırmada karaciğer temel yağ asitleri miristik asit, palmitik asit, palmitoleik asit, stearik asit, oleik asit, linoleik asit, linolenik asit, eikosapentaenoik asit ve dekosahekzaenoik asit olarak belirlenmiştir. Balık karaciğerinin toplam doymuş yağ asitleri (SFA) 19.28 – 21.13; Toplam tekli doymamış yağ asitleri (MUFA) 24.13 – 29.89 ve toplam çoklu doymamış yağ asitleri (PUFA) 47.23 – 52.23 arasında değişmektedir. Sonuç olarak; alabalık yemine ilave edilen çörek otu yağı oleik asit, adrenik asit, linoleik asit ve miristik asit seviyelerinde artışa sebep olurken; palmitik asit, stearik asit, eikosapentaenoik asit ve dokosaheksaenoik asit seviyelerinde ise azalmalara sebep olmuştur. Ayrıca yeme ilave edilen çörek otu yağı karaciğerin toplam SFA ve toplam PUFA miktarının azalmasına, toplam MUFA’nın ise artmasına sebep olmuştur., In this study, rainbow trout were fed for a total of 120 days with different feed mixes containing 0.00%, 0.10%, 0.40%, 0.70%, 1.00% and 1.30% black cumin oil. In the study, the effect of black cumin oil added to the trout diet on the fatty acid profile of the liver was investigated .At the beginning of the study, fish with an average weight of 90 grams were free-fed three times a day. At the end of the feeding period, fish weight reached; 260 g, 270 g, 272 g, 265 g, 290 g and 285 g respectively. The effect of black cumin oil on liver fatty acid composition of rainbow trout was researched. The predominant fatty acids in liver were found as myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, eicosapentaenoic acid and docosahexaenoic acid. In the study, total saturated fatty acids (SFA) of fish liver were found 19.28 - 21.13; Total monounsaturated fatty acids (MUFA) 24.13 - 29.89 and total polyunsaturated fatty acids (PUFA) 47.23 - 52.23 respectively. As a result, the addition of black cumin oil the meal caused increases in oleic acid, adrenic acid, linoleic acid and myristic acid levels while causing decreases in Palmitic Acid, Stearic Acid, Eicosapentaenoic acid and Dokosahexaenoic acid levels. In addition, black cumin oil added to the fish diet led to a decrease in the total saturated fatty acids and total polyunsaturated fatty acids in the liver and an increase in total monounsaturated fatty acids.

WOS: 000407518900004, In the present study, black cumin oil in the rates of 0.00 % (the control), 0.10 %, 0.40 %, 0.70 %, 1.00 % and 1.30% was added to rainbow trout feed for 144 days. After the feeding process, trout were harvested and stored at 2 +/- 1 degrees C in ice, and changes in chemical, microbiological, and sensory parameters were examined periodically. According to sensory analyses, black cumin oil used in fish meat did not cause a perceptible sensory change for all groups. Chemical analyses showed that the addition of black cumin oil to fish feed led to higher total volatile basic nitrogen content in the fish flesh. During the storage period, the highest peroxide values were observed in the groups with 1.0% and 1.3% black cumin oil added, and the lowest were in the groups with 0.0% and 0.1% added oil. The highest microbial count value was observed in the control group.

In this study, the rainbow trout were fed with the diets supplemented different levels of black cumin oil obtained in cold press (0.0%, 0.10%, 0.40%, 0.70%, 1.0%and 1.3%, respectively). As the initial body weight was about 60 gr, the rainbow trout specimens were fed freely twice a day for 144 days until it reached the market size. At the end of the feeding period, the fish harvested were stored in styrofoam box in a refrigerator at 2±1ºC for 23 days, and during the storage time the fatty acid profiles were analyzed. During the research, 6 analyses were made at all and at the end of the study, a total of 23 different fatty acids were found in all groups. Although during the storage the value of MUFA fluctuated, at the end of the storage the value of MUFA were found higher than the values at the begining. There were fluctuation in the values of SFA and PUFA. While the value of EPA decreased, the value of DHA fluctuated during the storage. At the end of the study, in contrast to the other groups, the fluctuation of the fatty acid profile were lower in the group fed with the diets supplemented 1.0%level black cumin oil, Bu çalışmada gökkuşağı alabalığı yemine %0,0, %0,10, %0,40, %0,70, %1,0 ve %1,3 oranında soğuk preste elde edilmiş çörek otu (Nigella sativa) yağı ilave edilmiştir. Başlangıç ağırlığı yaklaşık 60 gram olan gökkuşağı alabalığı (Oncorhynchus mykiss) bireyleri pazar boyuna ulaşıncaya kadar 144 gün boyunca günde iki defa serbest olarak yemlenmiştir. Besleme periyodu sonunda hasat edilen balıklarımız iç organları çıkarıldıktan sonra buz dolabında strafor kutu içerisinde buzda 2±1ºC’de 23 gün depolanmış ve depolama süresi boyunca yağ asidi değişimine bakılmıştır. Araştırma süresince 6 analiz yapılmış ve yapılan analizlerde bütün gruplarda 23 farklı yağ asidi tespit edilmiştir. Depolama süresi boyunca tekli doymamış yağ asidi (MUFA) miktarı dalgalanma gösterse de depolama sonunda başlangıç değerlerinden daha yüksek bulunmuştur. Toplam doymuş yağ asidi (SFA) miktarı ve toplam çoklu domamaş yağ asidi (PUFA) miktarı miktarında ise dalgalanmalar olduğu görülmüştür. Depolama süresi boyunca eikosapentaenoik asit (EPA) miktarı düşüş gösterirken dokosaheksaenoik asit (DHA) miktarı dalgalanma göstermiştir. Araştırma sonucunda, %1,0 çörekotu yağı ilave edilmiş yemle beslenen grupta yağ asidi miktarında dalgalanmanın diğer gruplara göre daha az olduğu tespit edilmiştir.