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Articles by Ibrahim Diler
Total Records ( 4 ) for Ibrahim Diler
  Muhammed Arabaci , Yasin Yilmaz , Saltuk Bugrahan Ceyhun , Orhan Erdogan , Hakan Galip Dorlay , Ibrahim Diler , Suleyman Akhan , Mehmet Kocabas , Kerem Ozdemir , Hasan Koyun and Seyrani Koncagul
  S. aurata is a marine fish living along the Atlantic coasts of Europe and the Mediterranean Sea. It is an important food species, so that its production reached 128,943 t in the European aquaculture in 2008. However, little is known on its biology, in particular the efective and census sizes, distribution, spawning grounds and behaviour. Also the species subdivision still needs to be clarified. In this review, studies related with gilthead sea bream populations and problems with the clarification of gilthead seabream population structure in hatchery and wild were reviewed. Also, it was intensified on potential research areas, having importance in determination of population structure of gilthead seabream such as morphology and behaviour in hatchery and wild. Determination of the genetic structure of S. aurata populations based on behaviour and morphology will not only contribute greatly to biological clarification of the species but also will help the development strategy for conservation of natural stocks (e.g., protecting the stopover points) and the determination of reference stocks, which is important for the culture of gilthead seabream to use in the genetic improvement programmes.
  Muhammed Arabaci , Huseyin Nursoy and Ibrahim Diler
  The effects of diets, regulated in respect of both dietary cation-anion difference and dietary Na+/K+ ratio (dietary CAD-Na/K level), on growth, feed efficiency and serum mineral concentration in rainbow trout were investigated. Five dietary CAD-Na/K levels (101-0.4; 352-1.32; 560-2.15; 703-2.63; 981-3.53 meq kg-1 mol/mol) were used in the experiment. A total of 500 fish, 2 groups for each treatment consisting of 50 fish with a mean initial body weight of 87±1.75 g were used in the trial. The experiment lasted fifteen weeks. Increasing both dietary CAD level and dietary Na/K ratio has significant positive effects on growth performance and feed efficiency in rainbow trout. It was concluded that weight gain, specific growth rate, thermal-unit growth coefficient and protein efficiency rate increased linearly, feed conversion rate decreased linearly and daily feed intake was not influenced with increasing dietary CAD-Na/K level between 101-0.4 and 981-3.53 (meq kg-1 mol/mol). Na, K, Cl and CAD level in the serum remained constant among groups. The dietary CAD-Na/K levels between 560-2.15 and 981-3.53 (meq kg-1 mol/mol) produced the best growth for rainbow trout. Use of Na2CO3 and NaHCO3 as a cationic supplement and Na source was appropriate for making diet cationic and increasing the CAD level and Na/K ratio of diet.
  Ferhat Cagiltay , Ibrahim Diler and Candan Varlik
  : In this study, the effects of bay leaf on the growth, aromatic and meat composition to rainbow trout was researched. This study was carried out about 10 weeks. Initial rainbow trout mean weight was 140.93±12.17 g and there was 30 fish to each group, total fish number are 240. Rainbow trout feed had about 40% crude protein and 13% crude lipid. Bay leaf was added on the rates of 3, 5 and 7% in rainbow trout feed. This study was conducted with four groups (3 experimental, 1 control) in two parallel sessions. At the end of the treatment, the highest live weight gains were at the control group (260.24±34.98 g) and 3% group (247.29±52.91 g). The least live weight gain was in 7% group (228.87±40.22 g) (p<0.05). At the end of study, a sensory test was conducted. The fish were treated with raw, dry cooked and cooked in bakery techniques. They were analyzed according to how they look, aroma and taste criteria. According to these criteria, it is supported that when the fish fed with bay leaf they showed aroma and taste of bay leaf. By bakery cooking method, bay leaf aroma and taste were felt the best with 3 and 5% groups and least with 7% group. By dry cooking method, bay leaf aroma and taste were felt the same with 3 and 5% groups but it was least with the 7% group (p<0.05). According to meat composition results in groups, it was found that the 7% group had 21.10±2.86% crude protein, 21.38±0.37% crude lipid while the control group had18.88±0.29% crude protein, 20.36±0.36% crude lipid (p<0.05).
  Ibrahim Diler , A. Adem Tekinay , Derya Guroy , Betul Kut Guroy and Murat Soyuturk
  This study is the first trial to evaluate algae meal, Ulva rigida, as an inexpensive and locally available feed ingredient in the diet of common carp, Cyprinus carpio. Five experimental diets were supplemented with Ulva meal at 0, 5, 10, 15 and 20% (C0, U5, U10, U15 and U20, respectively) to investigate the effect of replacement of wheat meal by Ulva meal for common carp, Cyprinus carpio during a 112-day growth trial. Carp fingerlings, each initially weighing 3.1 g, were stocked into 60 l-glass tanks and were fed to apparent satiation three times daily. Performances of fish fed the test diets were evaluated in terms of survival, final mean weight, percent weight gain, specific growth rate, feed conversion ratio, protein efficiency ratio and body composition. Poorest growth performance was recorded from fish fed the diet with 20% Ulva meal supplementation (U20) (p< 0.05). Fish group fed with 5% Ulva meal inclusion (U5) achieved the best growth performance (p>0.05). Results suggested that the dietary Ulva meal inclusion of 5 to 15% replacing wheat meal in carp diets could be acceptable.
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