IZMIR PROVINCE BLACK MUSSEL (Mytilus golloprovincialis, Lamarck 1819 ) AQUACULTURE AND POTENTIAL
Project no. 1057 · Status: Kapanmış · 2018
Summary
In this study, potential, condition index and meat yield black mussel, (Mytulis galloprovincialis, Lamarck, 1819), which can be produced in İzmir, had been researched at two different sites; Gulf of Gülbahçe and Gulf of Çandarlı. Some important water parameters; oxygen, temperature, pH, salinity, seuston and chlorophyll-a had been evaluated during the study. Water temperature ranged between 14,2-27 °C at Gulf of Gülbahçe and 14,6-27,2 °C at Gulf of Çandarlı. Maximum chlorophyll-a was 1,08 µg/l at Gulf of Gülbahçe and 3,07 µg/l at Gulf of Çandarlı in August. Maximum seuston was 6,2 mg/l at Gulf of Gülbahçe and 10,36 mg/l Gulf of Çandarlı. Meat yield varied between 15,57±0,56 and 22,41±0,75 at Gulf of Gülbahçe station; 13,84±0,35 ile 18,78±0,60 at Gulf of Çandarlı station site. Condition index was ranged between 10,80±0,44 and 19,92±1,43 at Gulf of Gülbahçe station; at Gulf of Çandarlı 6,45±0,42 and 16,47±0,89. As a result, meat yield and condition index in Gulf of Gülbahçe were higher than Gulf of Çandarlı.