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Su Sıcaklığının Doktor Balık (Garra rufa) Türünün Kas, Ağız ve Bağırsak Dokularındaki Katalaz Aktivitesi ve Malondialdehit Düzeyleri Üzerine Etkileri
2019
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
In this study, the catalase (CAT) activities and malondialdehyde (MDA) levels of some tissues (muscle, mouth and intestine) of Garra rufa (doctor fish) fed in different water temperatures (18°C and 34°C) were studied. No fish death was observed during the experiments. Despite the different significance levels, the proportional length increase, the proportional weight increase, food conversion efficiency of doctor fishes fed at 34°C were found to be lower than in fishes fed at 18°C. This can be
doi:10.19113/sdufenbed.483082
fatcat:m5s2rjeri5c2nl7zjsguczlfsi