Eğirdir Gölü’ndeki Tatlısu Istakozu (Astacus leptodactylus Esch, 1823)’nun Boy Grubu ve Eşeye Göre Bazı Besin Bileşenlerinin Belirlenmesi

Abstract

In this study, meat yield, chemical composition and fatty acid component analysis were done after separating as to length and sex on fresh and boiled
freshwater crayfi sh which caught in Eğirdir Lake. Meat yield were found higher determined in male freshwater crayfi sh than females except for 9-9.9cm length
groups. The higher crude fats were determined in fresh crayfi sh than boiled crayfi sh. Both crude ash and protein contents were determined untidy changes.
The highest ash value was determined on 12-13.9cm female groups. Results of fatty acid analysis; palmitic acid (C16:0), stearic acid (C18:0) from saturated fatty
acid, palmitoleic acid (C16:1), oleic acid (C18:1 ω-9), linoleic acid (C18:2 ω-6), linolenic acid (C18:3 ω-3) and docosahexaenoic acid (DHA) (C22:6 ω-3) from unsaturated
fatty acid were determined for freshwater crayfi sh. It has been found that according to length groups, the changes of palmitic acid, stearic acid and DHA values
were unsignifi cant statistically in fresh water crayfi sh but palmitoleic acid, oleic acid, linoleic acid and linolenic acid ratio were signifi cant (P<0.05).