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Short communication: Seasonal changes in biochemical composition and meat yield of shabut (Barbus grypus, Heckel 1843)

By I.A. Olgunoglu, M.P. Olgunoglu and E. Artar


According to the records of FAO (Food and Agriculture Organization), Shabut, also known as Barbus grypus, is one of the most significant fish species listed in the fresh waters of Iraq and in the rivers along South and Southwest Iran, the Karoon river, and also in the Euphrates River and Tigris Rivers in Turkey. This fish with dark anal and tail fins and other light colored fins is one of the leading fish species from the Atatürk Dam Lake with great importance in economy. ... Through a retrospective study of the literature, it was recognized that the analysis carried out so far on Barbus grypus was insufficient and the data on its nutritional value was inadequate. However, it is extremely important to determine and keep a record of the nutritional quality of such type of nutrients for healthy consumption. In this study, Shabut (Barbus grypus) was examined for amino acid sufficiency and balance, additionally the seasonal changes in nutritional values of mineral substances and fatty acids which are known to have extremely important effects on human health were identified with this research. The samples of Shabut (Barbus grypus) used in the research were classified according to their length and then the amounts that were edible and inedible were identified with a 0.1g precision scale to obtain meat yield. The ratio of the remaining weight of meat to the total body weight after removing the head, fins, scales and all internal organs was measured as the net edible meat yield and reported in percentage (%)

Topics: Biology, Chemistry, Fisheries
Year: 2011
OAI identifier:
Provided by: Aquatic Commons

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