| Summary: | Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz. VII ABSTRACT CULTURE OF SOME SPECIES OF COPEPODS AND THEIR USE IN THE FEEDING OF FISH LARVAE ÖZDEMİR, Gtilnur P. Ph.D Thesis, Dept of Aquaculture Supervisor: Prof. Dr. İsmet ÖZEL October 2002, 113 pages Artemia is one of primary main live food sources currently used in the aquaculture industry; however, its supply has become a restrictive factor in recent years due to fluctuations in the world's commercial Artemia cyst production, seriously affecting farmers. Copopeds are already the species on which the most research conducted so far and they have been shown to be a reliable nutrious live food source. The aim of this study was to investigate the possibility of the mass culture of several species of copepods and test their efficiency on the larval rearing of European sea bass, Dicentrarchus labrax in terms of growth, nutritional value, survival, and formation of swim bladder. The study was comprised of two stages. At the first stage mass culture of the copepods was examined in laboratory, at 16 °C and 38 ppt salinity. Among copepods employed, culture experiment with Tisbe longicornis, whose reproduction and growth was then investigated, was only successful. It was observed that Tisbe longicornis reached to adultstage in 9 to 12 days and females produced an average of 54 eggs per egg suck, with an interval of 2 to 3 days. At second stage, 3 different experiments of feeding regime in 3 groups, performed in duplicate, were done. In the first experiment 3 diets: Rotifer + Artemia (Group A); rotifer + Artemia + Copepod (Group B); rotifer + Copepod (Group C) were fed to the larvae for 60 days. In the second experiment the culture conditions were similar to that of the first experiment, with the exception of the course of the experiment, which was 45 days and feeding regime in group C where the larvae fed with only Copepod In the ...
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