Open AccessSu Ürünleri Yetiştiriciliğinde Prebiyotikler ve Önemi
Author(s) -
Arzu Özlüer-Hunt,
Ferbal Özkan-Yılmaz,
Mükerrem Çetinkaya
Publication year - 2015
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v3i10.841-848.490
Subject(s) - aquaculture , prebiotic , food science , ingredient , biology , food industry , fish <actinopterygii> , microbiology and biotechnology , fishery
The world aquaculture industry shows a rapid increase in production recently. Depending on production methods, culture techniques and culture methods are also developing. With developing culture methods, decrease of water quality, increase of stress, decrease of food quality, increase bacterial, viral or parasite infections can suppress on growth. Lately the use of alternative materials such as prebiotics widespread to improve the health of the fish. A prebiotic is a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or the activity of one or a limited number of bacteria in the colon. In this review, the importance and potential effects of some prebiotics are emphasized in aquaculture.