Abstract:
In this study, the effects of bay leaf on the growth, aromatic and meat composition to rainbow tout 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 hadl 8.88 +/- 0.29% crude protein, 20.36 +/- 0.36% crude lipid (p<0.05)
