Özcan, Mikailİspir, ÜnalŞahin, Ayşe2021-12-012021-12-012021Özcan, M. , İspir, Ü. & Şahin, A. (2021). Effects of Whey Protein on Biochemical Composition of Rainbow Trout (Oncorhynchus mykiss) . Journal of Anatolian Environmental and Animal Sciences, 6 (2), 170-173. DOI: 10.35229/jaes.8289692548-0006https://doi.org/10.35229/jaes.828969https://hdl.handle.net/20.500.12899/505The aim of this study was to examine impact of whey protein in rainbow trout tissues utilizing a few biochemical methods. The fish utilized in this study were an average weight of 40-45 g. Rainbow Trout were fed diets containing four doses of whey protein (0; 0.5, 1.0 and 1.5%) for 42 days. At the end experiment, spleen, liver, muscle and kidney tissues was taken from fish and carbohydrate, lipid and protein levels were determined. The value of this parameter was essentially affected for fish fed the diet with 1.0% and 1.5% included whey protein. Carbohydrate level in the all tissues was not affected by dietary levels of whey protein. Lipid levels of fish fed diets with 1.5% added whey protein was essentially higher than that of fish fed the control diet. The use of alternative protein sources such as Whey protein can be an option. However, the level of anti nutritional factors has to be watched carefully. To prevent or reduce problems in fish, it is recommended to use feed with a low level of digestible protein.Bu çalışmanın amacı bazı biyokimyasal yöntemler kullanılarak Gökkuşağı Alabalığı dokularına peynir alt suyu proteinin etkisi incelenmiştir. Çalışmada ortalama ağırlıkları 40-45 gr olan balıklar kullanılmıştır. Gökkuşağı alabalığı, 42 gün boyunca dört doz peynir alt suyu protein (%0; 0, 5, 1,0 ve 1,5) içeren yemle beslenmiştir. Deney sonunda balıklardan karaciğer, dalak, böbrek ve kas dokuları alınarak protein, karbonhidrat ve lipid seviyeleri belirlenmiştir. Bu parametrelerin (total protein, total lipid ve total karbonhidrat) değeri, %1,0 ve %1,5 peynir alt suyu protein eklenen yemlerle beslenen balıklarda önemli ölçüde etkilenmiştir. Tüm dokulardaki karbonhidrat seviyesi, yemdeki peynir alt suyu protein oranlarında etkilenmemiştir. %1,5 peynir alt suyu protein oranı içeren yemlerle beslenen balıkların lipit seviyeleri, control yemiyle beslenen balıklara gore önemli ölçüde artmıştır. Peynir alt suyu protein gibi alternative protein kaynaklarının kullanılması için bir seçenek olabilir.eninfo:eu-repo/semantics/openAccessCarbohydrate contentLipid levelProteinRainbow troutWhey proteinArticle10.35229/jaes.82896962170173