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E u r o S c i C o n J o i n t E v e n t s o n
Plant Science, Tissue Engineering
and Parasitology
December 03-04 , 2018
Amsterdam, Nether l ands
International Journal of Applied Science - Research and Review
ISSN: 2394-9988
Plant Science | Tissue Engineering | Parasitology 2018
S
ome species of the myxozoan genus
Kudoa
are of significant concern to marine aquaculture due to their negative impacts in
the musculature and meat quality of fish hosts. Recent studies showed that some species also pose a threat to human health
when ingested in raw fish.
Kudoa anatolica
has recently been described from several organs including muscles of Mediterranean
sand smelt
Atherina hepsetus
collected from Sinop coasts of the Black Sea and this study focused on its effects on the meat
quality of host fish. In this research study, fish were divided into four groups according to infection intensities of
K. anatolica
in
fish muscles, uninfected (A), slightly infected (B), moderately infected (C), highly infected (D), and the crude protein, crude lipid,
crude ash, water, fatty acids and amino acids contents of each group were analysed. The crude protein, crude fat, crude ash and
water content of uninfected fish meat (A) were 21.9, 2.3, 2.6 and 73.1% respectively. Total crude protein and crude lipid contents
of all infected groups (B, C, D) of fish were less than that of uninfected group (A). Total amino acid and essential amino acid levels
were determined at their highest values in uninfected group (A) and statistically significant decreases were found in the amount
of both amino acids as the infection rate increased from B to D (p<0.05). Of the amino acids determined in fish meat, alanine,
arginine, glutamic acid, histidine, proline and serine contents of uninfected group (A) were higher than those highly infected group
(D). The amount of SFA and PUFA in group A were higher than those the infected groups B, C and D. The ratio of omega-6/omega-3
of uninfected group (A) was determined as 0.45 and decreased in the infected groups (B, C, D). We can conclude that increasing
Kudoa anatolica
infection levels decreased the nutritional composition of
Atherina hepsetus
meat and this is the first investigation
proving negative impacts of a
Kudoa
species on the nutritional composition of its host fish.
aozer@sinop.edu.trEffects of Kudoa anatolica (Cnidaria: Myxozoa)
on the meat quality of Atherina hepsetus
(Atherinidae)
Ahmet Özer
1
, Yalçın Kaya
1
, Sevilay Okkay
1,2
and
Demet Öztürk Kocatepe
1
1
Sinop University, Turkey
2
Kocaeli University, Turkey
Int J Appl Sci Res Rev 2018, Volume: 5
DOI: 10.21767/2394-9988-C2-006