Infection of Kudoa anatolica (Cnidaria: Myxozoa): Impact on the Nutritional Composition of Atherina hepsetus (Atherinidae) Flesh

Özer A., Kaya Y., OKKAY S., Kocatepe D.

Journal of Aquatic Food Product Technology, cilt.32, sa.4, ss.462-474, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 4
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1080/10498850.2023.2229820
  • Dergi Adı: Journal of Aquatic Food Product Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.462-474
  • Anahtar Kelimeler: Atherina hepsetus, Kudoa anatolica, Myxozoa, nutritional composition
  • Kocaeli Üniversitesi Adresli: Evet

Özet

Mediterranean sand smelt Atherina hepsetus, whose flesh was infected by Kudoa anatolica, was investigated for its impacts on the nutritional composition of host fish. Based on the infection densities of K. anatolica, fish were grouped to have uninfected control (A), slightly (B), moderately (C), and highly infected (D). While there were no significant changes in the crude protein (CP), crude lipid (CL), and energy contents (p >.05), significant changes were determined in the total amino acid content between groups (p <.05). The present study proved changes in the proximate, fatty acid, and amino acid composition in flesh and the negative impacts of a Kudoa species.