{"id":11902,"date":"2023-04-16T08:30:00","date_gmt":"2023-04-16T05:30:00","guid":{"rendered":"https:\/\/suymerbir.org.tr\/?p=11902"},"modified":"2025-08-19T09:12:06","modified_gmt":"2025-08-19T06:12:06","slug":"balik-yemlerinde-kullanilan-donusumsel-yem-icerikleri-balik-yemleri-icin-stratejiler-ve-teknolojik-cozum-onerileri-bolum-2","status":"publish","type":"post","link":"https:\/\/www.suymerbir.org.tr\/en\/balik-yemlerinde-kullanilan-donusumsel-yem-icerikleri-balik-yemleri-icin-stratejiler-ve-teknolojik-cozum-onerileri-bolum-2.html","title":{"rendered":"Bal\u0131k yemlerinde kullan\u0131lan d\u00f6n\u00fc\u015f\u00fcmsel yem i\u00e7erikleri, bal\u0131k yemleri i\u00e7in stratejiler ve teknolojik \u00e7\u00f6z\u00fcm \u00f6nerileri – B\u00f6l\u00fcm 2"},"content":{"rendered":"\n

Mikroalglerin end\u00fcstriyel \u00f6l\u00e7ekte \u00fcretimi, su \u00fcr\u00fcnleri yemlerinde kullan\u0131lmak \u00fczere potansiyelleri nedeniyle h\u0131zla artmaktad\u0131r. \u00d6zellikle deniz mikroalgleri, y\u00fcksek seviyelerde ya\u011f asidi ve protein i\u00e7erikleri nedeniyle Salmonid ve di\u011fer bal\u0131k yemlerinde bal\u0131k unu ve bal\u0131k ya\u011f\u0131 yerine kullan\u0131labilecek potansiyele sahip olmalar\u0131yla dikkat \u00e7ekiyorlar. Bununla birlikte, ham protein i\u00e7eri\u011fi ve esansiyel amino asit seviyeleri ile birlikte vitamin, fosfolipidler ve di\u011fer i\u015flevsel bile\u015fik i\u00e7erikleri sayesinde, bakteri su\u015flar\u0131n\u0131n da, yenilik\u00e7i yemlerin \u00fcretiminde rol almas\u0131na kesin g\u00f6z\u00fcyle bak\u0131l\u0131yor. \u015eimdi baz\u0131 d\u00f6n\u00fc\u015f\u00fcmsel yem i\u00e7eriklerine ve teknolojik fikirlere g\u00f6z atal\u0131m.<\/p>\n\n\n\n

Mikroalg Proteini ve Ya\u011f\u0131<\/strong><\/p>\n\n\n\n

Su \u00fcr\u00fcnleri yemlerine kat\u0131lmak \u00fczere mikroalg \u00fcretiminin end\u00fcstriyel geli\u015fimi son zamanlarda ivme kazanan bir alan. Y\u00fcksek d\u00fczeydeki a\u011f asidi ve protein kompozisyonu ile deniz mikroalgleri, alabal\u0131k bal\u0131klar\u0131 ve di\u011fer bal\u0131k yemlerinde bal\u0131k unu ve bal\u0131k ya\u011f\u0131n\u0131n yerini alma potansiyeline sahip.<\/p>\n\n\n\n

Deniz mikroalgleri, Nannochloropsis oculata<\/em>, Isochrysis sp.<\/em> ve Schizochytrium sp.<\/em> EPA, DHA, protein, anahtar amino asitler (metiyonin ve lizin), lipidler a\u00e7\u0131s\u0131ndan zengin ve iyi mineral kaynaklar\u0131 olduklar\u0131 i\u00e7in ya\u015f yemde umut vaadedici. Yak\u0131n zamanda yap\u0131lan bir ara\u015ft\u0131rma, Isochrysis sp.<\/em> G\u00f6kku\u015fa\u011f\u0131 alabal\u0131\u011f\u0131 i\u00e7in olduk\u00e7a iyi sindirilebilir protein, amino asit, lipid ve ya\u011f asidi kayna\u011f\u0131. Bu t\u00fcr, G\u00f6kku\u015fa\u011f\u0131 alabal\u0131\u011f\u0131 yemlerinde bal\u0131k unu ve bal\u0131k ya\u011f\u0131 ikamesi i\u00e7in iyi bir aday ve beslenmede sa\u011fl\u0131\u011f\u0131 iyi y\u00f6nde geli\u015ftirecek bir omega-3 ile DHA takviyesi olarak da kullan\u0131labilir.<\/p>\n\n\n\n

Yak\u0131n zamanda yap\u0131lan bir ara\u015ft\u0131rma<\/a>, deniz mikroalgleri Nannochloropsis sp.<\/em>, Isochrysis sp.<\/em> ve Schizochytrium sp.<\/em>‘yi birle\u015ftirerek g\u00f6kku\u015fa\u011f\u0131 alabal\u0131\u011f\u0131 i\u00e7in bal\u0131ks\u0131z bir yem geli\u015ftirme konusunda umut vaat etti\u011fini g\u00f6sterdi; tespit edilen fileto DHA seviyeleri benzerdi.<\/p>\n\n\n\n

I\u015f\u0131k, s\u0131cakl\u0131k ve besin kayna\u011f\u0131 gibi mikroalg yeti\u015ftiricili\u011fini do\u011frudan etkileyen ko\u015fullar, ya\u011f asidi bile\u015fimi dahil olmak \u00fczere \u0131\u015f\u0131\u011fa ba\u011f\u0131ml\u0131 olarak yeti\u015ftirilen mikroalg bile\u015fimini  ve do\u011fal olarak nihai \u00fcr\u00fcn\u00fcn tutarl\u0131 kalitesini de etkiler.<\/p>\n\n\n\n

Heterotrofik alg ya\u011flar\u0131n\u0131n yetenekleri ve ticari denemelerdeki ba\u015far\u0131lar\u0131 hakk\u0131nda kapsaml\u0131 ara\u015ft\u0131rmalar yap\u0131lm\u0131\u015ft\u0131r. Bir dizi bal\u0131k yemi \u015firketi, Somon yemleri i\u00e7in ticari olarak Schizochytrium sp.<\/em>‘den DHA a\u00e7\u0131s\u0131ndan zengin ya\u011f \u00fcretmeye ba\u015flad\u0131<\/a>.<\/p>\n\n\n\n

Mayalar, Mantarlar ve Bakteriler<\/strong><\/p>\n\n\n\n

Baz\u0131 bakteri t\u00fcrleri, vitaminler, fosfolipidler ve di\u011fer fonksiyonel bile\u015fiklerle birlikte %60  ile 82 aras\u0131ndaki oranda y\u00fcksek ham protein i\u00e7erikleri ve esansiyel amino asit d\u00fczeyleriyle iyi yemlerin \u00fcretilmesinde \u00f6nemli rol oynayabilir.<\/p>\n\n\n\n

Saccharomyces cerevisiae<\/em>, \u00e7e\u015fitli Aspergillus<\/em> ve Fusarium venenatum<\/em> bal\u0131k yemi alan\u0131nda yayg\u0131n olarak bilinir<\/a>, ancak Candida utilis<\/em>, Candida, Hansenula, Pichia, Torulopsis<\/em> ve Kluyveromyces marxianus<\/em> gibi di\u011fer su\u015flar da su \u00fcr\u00fcnleri yemi i\u00e7in protein bile\u015fenleri olarak ilgi uyand\u0131rmakta<\/a>d\u0131r.<\/p>\n\n\n\n

Somon yemlerinde S. cerevisiae<\/em>, Candida utilis<\/em> ve K. marxianus<\/em> gibi birka\u00e7 maya kullan\u0131lm\u0131\u015ft\u0131r. Candida utilis<\/em> ve K. marxianus<\/em> protein y\u00f6n\u00fcnden iyi kaynaklar ve b\u00fcy\u00fcmeyi olumsuz y\u00f6nde etkilemeden bal\u0131k ununun %40’\u0131na kadar ikame edebilirler. Bununla birlikte, S. cerevisiae<\/em>‘nin bal\u0131k yemi i\u00e7in zay\u0131f bir kaynak oldu\u011fu belirtildi.<\/p>\n\n\n\n

Bakteriyel k\u00f6kenli protein \u00fcretmek i\u00e7in b\u00fcy\u00fck bir potansiyel var, ancak ticari \u00f6l\u00e7ekte \u00fcretim i\u00e7in daha fazla organizman\u0131n tan\u0131mlanmas\u0131 gerekiyor. Substratlar y\u00fcksek d\u00fczeyde protein elde etti\u011finden bakterilerin, pirin\u00e7 kal\u0131nt\u0131lar\u0131, g\u00fcbre ve ni\u015fastal\u0131k at\u0131klar \u00fczerinde k\u00fclt\u00fcrlenebilmesi olduk\u00e7a cezbedici g\u00f6r\u00fcn\u00fcyor.<\/p>\n\n\n\n

Bakteriler yaln\u0131zca protein y\u00f6n\u00fcnden de\u011fil, ayn\u0131 zamanda ya\u011f, vitamin ve mineral y\u00f6n\u00fcnden de zengin. Bu grup gelecekte bal\u0131k yemi sekt\u00f6r\u00fc i\u00e7in olduk\u00e7a dikkat \u00e7ekici olsa da, bakterilerin end\u00fcstriye giri\u015fi, yeti\u015ftirilmesi, \u00f6l\u00e7eklenmesi ve ekonomik hale gelerek benimsenmesi i\u00e7in \u00fczerinde \u00e7al\u0131\u015f\u0131lmas\u0131na ihtiya\u00e7 var.<\/p>\n\n\n\n

Bal\u0131k yemlerinde b\u00f6ceklerden elde edilen unlar\u0131n kullan\u0131lmas\u0131<\/strong><\/p>\n\n\n\n

Alternatif yem hammaddesi aray\u0131\u015f\u0131ndaki en b\u00fcy\u00fck adaylardan birisi de b\u00f6cek proteinleri. B\u00f6cekler, g\u0131da at\u0131klar\u0131n\u0131 besin olarak kullanarak su \u00fcr\u00fcnleri yeti\u015ftiricili\u011fi i\u00e7in s\u00fcrd\u00fcr\u00fclebilir bir protein hammadde kayna\u011f\u0131<\/a> olarak dikkat \u00e7ekiyor. \u015eu an itibariyle kara asker sine\u011fi, karasinek, sar\u0131 un kurdu, k\u00fc\u00e7\u00fck un kurdu, ev kriketi, \u015feritli c\u0131rc\u0131r ve tarla c\u0131rc\u0131r b\u00f6ce\u011fi bal\u0131k yemlerine protein kayna\u011f\u0131 olarak \u00fczerinde en fazla \u00e7al\u0131\u015f\u0131lan t\u00fcrler ve olu\u015fturulan literat\u00fcr\u00fcn b\u00fcy\u00fck k\u0131sm\u0131 bu t\u00fcrlerin ara\u015ft\u0131r\u0131lmas\u0131 ile elde edilen verilerden olu\u015fuyor. Bu t\u00fcrler aras\u0131nda kara asker sine\u011fi (Hermetia illucens, L.<\/em>), G\u00f6kku\u015fa\u011f\u0131 alabal\u0131\u011f\u0131 (Onchorhynchus mykiss<\/em>) ve Atlantik somonu (Salmo salar<\/em>) gibi Alabal\u0131kgillerden bal\u0131klar i\u00e7in en \u00e7ekici b\u00f6cek t\u00fcrleri aras\u0131nda.<\/p>\n\n\n\n

Bal\u0131k yemlerinde b\u00f6ceklerin kullan\u0131m\u0131 umut vaadediyor ve b\u00f6ceklerin bal\u0131k yemlerine dahil edilmesi, su \u00fcr\u00fcnleri yemi end\u00fcstrisinin b\u00f6cekleri bir hammadde kayna\u011f\u0131 olarak benimseyip benimsemeyece\u011fine ba\u011fl\u0131 \u015fekilde olduk\u00e7a yeni bir geli\u015fme.<\/p>\n\n\n\n

<\/figure><\/div>\n\n\n\n

Bal\u0131k i\u015fleme tesislerinden \u00e7\u0131kan yan \u00fcr\u00fcnler bir yem hammaddesi olarak d\u00fc\u015f\u00fcn\u00fclebilir mi?<\/strong><\/p>\n\n\n\n

\u0130nsanlar\u0131n t\u00fcketimi i\u00e7in i\u015flenen ve katma de\u011fer kat\u0131larak farkl\u0131 formlarda sunulan deniz mahs\u00fclleri \u00fcr\u00fcnlerinden geriye kalan ba\u015f, kuyruk, y\u00fczge\u00e7, pul, deri ve iskelet gibi par\u00e7alar, uygun baz\u0131 prosed\u00fcrlerden ge\u00e7irildikten sonra un ve bal\u0131k ya\u011f\u0131 kayna\u011f\u0131 olarak kullan\u0131labilir.  Bal\u0131k ununun yakla\u015f\u0131k %25-35’i bal\u0131k i\u015flemenin yan \u00fcr\u00fcnlerinden<\/a> gelir. Bal\u0131k unu \u00fcretiminde kullan\u0131lan yan \u00fcr\u00fcnlerin yakla\u015f\u0131k %10’u su \u00fcr\u00fcnleri yeti\u015ftiricili\u011finden, %19’u avlanmadan ve %71’i\u2019 de b\u00fct\u00fcn\u00fcyle avlamadan elde edilir. Bal\u0131k i\u015flemesinden kalan yan \u00fcr\u00fcnler en b\u00fcy\u00fck hacimde Kuzey Amerika ve Okyanusya’da \u00fcretiliyor. Bal\u0131k yan \u00fcr\u00fcnleri esas\u0131nda so\u011futma ve so\u011fuk zincir eksikli\u011finden dolay\u0131 \u00e7o\u011funlukla k\u00fcresel g\u00fcneyde \u00fcretiliyor. Bal\u0131k i\u015flemesinden kalan yan \u00fcr\u00fcnleri ta\u015f\u0131mak lojistik ve teknik k\u0131s\u0131tlamalar nedeniyle genellikle ekonomik de\u011fildir.<\/p>\n\n\n\n

Beslenme ve \u00e7evresel s\u00fcrd\u00fcr\u00fclebilirli\u011fi g\u00fc\u00e7lendirmek i\u00e7in farkl\u0131 hammaddelerin kullan\u0131labilirli\u011fini \u00f6l\u00e7mek i\u00e7in anahtar stratejiler<\/strong><\/h4>\n\n\n\n

Sindirilebilirlik<\/strong><\/p>\n\n\n\n

Bal\u0131k yemlerinin sindirilebilirli\u011fi, yemlerin ekonomi ve \u00e7evreye duyarl\u0131l\u0131k esas\u0131 g\u00f6zetilerek form\u00fcle edilmesi i\u00e7in temel bilgidir fakat farkl\u0131 hammaddelerin sindirilebilirli\u011fi \u00fczerine elde edilmi\u015f veriler halen halka yeterince a\u00e7\u0131k de\u011fil. Bu bilgilerin eksikli\u011fi nedeniyle \u00fcreticiler, alternatif hammaddelerin i\u00e7eriklerini genellikle bile\u015fimlerindeki kimyasal maddelerden tahmin etmeye \u00e7al\u0131\u015f\u0131yor. Fakat basit bir biyokimyasal analizin g\u00f6sterdi\u011fi protein ve aminoasit varl\u0131\u011f\u0131, belirli bal\u0131k t\u00fcrleri i\u00e7in gerekli olan sindirilebilir protein ve amino asit seviyesini garanti etmez.<\/p>\n\n\n\n

Kullan\u0131lan hammaddelerin sindirilebilirli\u011fini belirlemek, yem maliyetlerini, yemlerdeki fosfor ve nitrojenden kaynaklanan \u00f6trofikasyon emisyon da dahil olmak \u00fczere neden olunan kirlili\u011fi azaltmak ve yem d\u00f6n\u00fc\u015f\u00fcm oran\u0131n\u0131 iyile\u015ftirmek i\u00e7in \u00f6nemlidir.<\/p>\n\n\n\n

Yem D\u00f6n\u00fc\u015f\u00fcm Oran\u0131 (FCR)<\/strong><\/p>\n\n\n\n

Alternatif yem hammadde i\u00e7eri\u011fi kullanarak s\u00fcrd\u00fcr\u00fclebilir yem form\u00fclasyonu, daha d\u00fc\u015f\u00fck bir FCR\u2019a sahip yemlerin verimlili\u011fi taraf\u0131ndan bilgilendirilmelidir. Verimlili\u011fin yayg\u0131n bir \u00f6l\u00e7\u00fcs\u00fc, yem t\u00fcketimi ile a\u011f\u0131rl\u0131k art\u0131\u015f\u0131 aras\u0131ndaki oran olarak hesaplanan yem d\u00f6n\u00fc\u015f\u00fcm oran\u0131 (FCR) ‘d\u0131r.<\/p>\n\n\n\n

FCR, su \u00fcr\u00fcnleri yeti\u015ftiricili\u011finin \u00e7evresel performans\u0131n\u0131 yans\u0131tan iyi bir \u00e7\u0131kt\u0131d\u0131r \u00e7\u00fcnk\u00fc \u00f6trofikasyon, sera gaz\u0131 emisyonlar\u0131, biyo\u00e7e\u015fitlilik kayb\u0131 ve di\u011fer ekosistem hizmetlerinin potansiyel olumsuz sonu\u00e7lar\u0131yla birlikte su ortam\u0131ndaki fosfor ve nitrojen at\u0131k \u00e7\u0131kt\u0131lar\u0131n\u0131n durumunun bir g\u00f6stergesidir. Bununla birlikte su \u00fcr\u00fcnleri yeti\u015ftiricili\u011finin sera gaz\u0131 emisyonuna katk\u0131s\u0131, FCR ve yem bile\u015fenlerinin kayna\u011f\u0131yla g\u00fc\u00e7l\u00fc bir \u015fekilde ili\u015fkilidir.<\/p>\n\n\n\n

Bug\u00fcn Sazan, Yay\u0131n, Tilapya ve hatta karides gibi t\u00fcrler i\u00e7in daha s\u00fcrd\u00fcr\u00fclebilir hammaddeler i\u00e7eren yeni jenerasyon yem form\u00fclasyonlar\u0131 yapmak i\u00e7in do\u011fru zaman. Yemlerin i\u00e7eri\u011fini daha s\u00fcrd\u00fcr\u00fclebilir hammadde kaynaklarlar\u0131yla de\u011fi\u015ftirmek i\u00e7in ara\u015ft\u0131rma yapmaya devam etmemiz yerinde bir davran\u0131\u015f olacakt\u0131r.<\/p>\n\n\n\n

<\/figure><\/div>\n\n\n\n

Daha iyi bal\u0131k yemleri i\u00e7in teknolojik geli\u015fmeler<\/strong><\/h4>\n\n\n\n

Yem i\u00e7eri\u011finin kalitesi<\/strong><\/p>\n\n\n\n

Genel olarak bakt\u0131\u011f\u0131m\u0131zda, bal\u0131k yemlerinin verimlili\u011finin, yem d\u00f6n\u00fc\u015f\u00fcm oran\u0131n\u0131n ve protein i\u00e7eri\u011finin sindirilebilirli\u011finin y\u00fckseltilmesi, bal\u0131k yemi end\u00fcstrisinin, bu s\u0131n\u0131rl\u0131 eri\u015fime sahip olunan i\u00e7eriklere y\u00f6nelik k\u00fcresel talebi kar\u015f\u0131lamas\u0131na katk\u0131 sa\u011flayacakt\u0131r. Yemden yararlanmay\u0131 ve yemden yararlanma oran\u0131n\u0131, sindirilebilirli\u011fi ve proteinin etkinli\u011fini art\u0131rabilen bile\u015fenleri i\u015flemek i\u00e7in yeni teknolojiler geli\u015ftirilmektedir.<\/p>\n\n\n\n

Ekstr\u00fczyon i\u015fleme teknolojisi<\/strong><\/p>\n\n\n\n

Yeni ekstr\u00fczyon teknolojisi, daha geni\u015f bir i\u00e7erik yelpazesinden yararlanma avantaj\u0131n\u0131 sunar. \u00d6rne\u011fin, yem hammadde bile\u015fenleri i\u015flemek, stabilize etmek ve birbiri i\u00e7ine kar\u0131\u015ft\u0131rmak i\u00e7in \u00e7ift vidal\u0131 ekstruder teknolojisi kullan\u0131labilir. Ekstruder, pilot \u00f6l\u00e7ekli \u00fcretim g\u00f6revlerini y\u00fcr\u00fctmek i\u00e7in kurutma, \u00f6\u011f\u00fctme ve di\u011fer ilgili ekipmanlar\u0131n yan\u0131 s\u0131ra \u00e7e\u015fitli kapasitelere sahiptir.<\/p>\n\n\n\n

Bal\u0131k yemlerinde ekzojen enzimlerin kullan\u0131m\u0131<\/strong><\/p>\n\n\n\n

Proteaz enzimleri, protein sindirilebilirli\u011fini iyile\u015ftirerek ve lektinler, tripsin inhibit\u00f6rleri, antijenik proteinler ve glisinin, \u03b2-konglisinin ve kafrin gibi beslenme kar\u015f\u0131t\u0131 alerjenik proteinler gibi proteinli antinutrientleri hidrolize ederek endojen peptidazlar\u0131 uyarabilir. Mide veya ba\u011f\u0131rsak pH’\u0131 gibi sindirim ko\u015fullar\u0131na ba\u011fl\u0131 olarak keratin y\u00f6n\u00fcnden zengin olan k\u00fcmes hayvan\u0131 t\u00fcyleri gibi belirli proteinler i\u00e7in y\u00fcksek kaliteli proteazlar veya kokteyller geli\u015ftirilebilir, bu da diyet protein sindirimini ve kullan\u0131m\u0131n\u0131 art\u0131rmaya yard\u0131mc\u0131 olabilir.<\/p>\n\n\n\n

Bal\u0131k yemlerinin lezzetini artt\u0131rmak i\u00e7in uygun katk\u0131 maddelerinin kullan\u0131m\u0131<\/strong><\/p>\n\n\n\n

Taurinin alternatif bile\u015fenlerle desteklenmesi, d\u00fc\u015f\u00fck bal\u0131k unu veya bal\u0131k i\u00e7ermeyen yemlerin lezzetini art\u0131racak ve sindirimi ve lipit adsorpsiyonunu iyile\u015ftirecektir. Taurin, k\u00fck\u00fcrt i\u00e7eren amino asitlerin metabolizmas\u0131ndan elde edilen n\u00f6tr bir beta-amino asittir.<\/p>\n\n\n\n

Ge\u00e7mi\u015fte, taurin bal\u0131klar i\u00e7in temel bir besin maddesi olarak kabul edilmiyordu, ancak son ara\u015ft\u0131rmalar, b\u00fcy\u00fctme yemlerinin al\u0131m\u0131nda ve yem kullan\u0131m\u0131n\u0131 iyile\u015ftirmede \u00f6nemli bir rol oynad\u0131\u011f\u0131n\u0131 g\u00f6sterdi.<\/p>\n\n\n\n

Yeni yem hammaddelerinin kullan\u0131lmas\u0131na y\u00f6nelik ilerlemelerle ilgili olarak, her bir hammaddenin besin de\u011ferinin belirlenmesi, yem t\u00fcketimine do\u011frudan olumlu etki yaratan lezzet gibi fiziki de\u011ferlendirmelerin yap\u0131lmas\u0131 \u00f6nemlidir. Bal\u0131k\u00e7\u0131l\u0131k sekt\u00f6r\u00fc i\u00e7in konu\u015fmam\u0131z gerekti\u011finde de bu, ara\u015ft\u0131rmac\u0131lar\u0131n laboratuvar ortam\u0131nda beslenme deneyleri yapmalar\u0131n\u0131n yan\u0131nda ticari \u00e7iftliklerde besleme\/b\u00fcy\u00fcme denemeleri yapmalar\u0131n\u0131 gerektirir.<\/p>\n\n\n\n

Baz\u0131 hammaddeler, sindirilebilirli\u011fini artt\u0131rmak, FCR’yi iyile\u015ftirmek ve beslenmeden elde edilecek fayday\u0131 olumsuz y\u00f6nde etkileyen fakt\u00f6rleri azaltmak i\u00e7in ek i\u015flem gerektirebilir. Buna benzeyen i\u015flemler ayn\u0131 zamanda daha d\u00fc\u015f\u00fck maliyetli ve proteince zengin hammaddeleri \u00fcretme f\u0131rsat\u0131n\u0131 art\u0131rabilir ve \u00fcretim maliyetini d\u00fc\u015f\u00fcrebilir.<\/p>\n\n\n\n

Su \u00fcr\u00fcnleri yemlerinde kullan\u0131lacak olan alternatif hammaddelerin besinsel de\u011ferlendirmesinin son a\u015famas\u0131nda, bu d\u00f6n\u00fc\u015f\u00fcmsel bile\u015fenlerin geleneksel olanlarla maliyet a\u00e7\u0131s\u0131ndan rekabet\u00e7i olan yemlere dahil edilmesiyle ilgili kararlar\u0131 almak i\u00e7in kapsaml\u0131 bir ekonomik analiz de \u00f6nemlidir.<\/p>\n\n\n\n

S\u00fcrd\u00fcr\u00fclebilir alternatif hammadde bile\u015fenlerinin tam olarak geli\u015ftirilmesi i\u00e7in bilim insanlar\u0131, yem uzmanlar\u0131 ve su \u00fcr\u00fcnleri yeti\u015ftiricili\u011finde uzman olanlar gibi \u00e7e\u015fitli disiplinler aras\u0131ndaki bilgi ve uzmanl\u0131\u011f\u0131 entegre eden sistem tabanl\u0131 yakla\u015f\u0131mlar kullanmal\u0131d\u0131r. Bu, \u00e7iftliklerde besleme denemeleri yapmak i\u00e7in yeti\u015ftiriciler, \u00e7evre bilimcileri, teknik uzmanlar ve ekonomistlerle birlikte \u00e7al\u0131\u015fmay\u0131 gerektirecektir.<\/p>\n\n\n\n

Kaynak:<\/strong> https:\/\/www.mdpi.com\/2076-2607\/11\/2\/439<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Mikroalglerin end\u00fcstriyel \u00f6l\u00e7ekte \u00fcretimi, su \u00fcr\u00fcnleri yemlerinde kullan\u0131lmak \u00fczere potansiyelleri nedeniyle h\u0131zla artmaktad\u0131r. \u00d6zellikle deniz mikroalgleri, y\u00fcksek seviyelerde…<\/p>\n","protected":false},"author":2,"featured_media":11908,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","_uag_custom_page_level_css":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[33,38],"tags":[78,91,144,160,200,201,204],"class_list":["post-11902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-yem-teknolojisi","tag-alternatif-protein-kaynaklari","tag-bocek-unu","tag-mikroalgler","tag-protein","tag-yem-hammaddeleri","tag-yem-teknolojisi","tag-yosunlar"],"featured_image_src":null,"author_info":{"display_name":"Kaan 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