A Study on Flesh Productivity of Egirdir Lake's Crayfish (Astacus leptodactylus salinus Nordman, 1842)

Authors: M. Zeki YILDIRIM, Hayri GÜLYAVUZ, Mustafa ÜNLÜSAYIN

Abstract: In this study length-weight relationship and the flesh ratio in the abdomen and cheliped of crayfish (Astacus leptadactylus salinus NORDMAN, 1842) which were caught from Egirdir Lake were investigated. According to length - weight value on the experiment wet and cooked flesh were used and the lower limit of the catching size of crayfish were determined as 11 cm. length. The end of the chemical analysis of crayfish flesh which have found 81 % humidity, 14.2 % protein, 1.31 % crude (Inorganic substance), 1.5 % lipid, 1.99 % carbonhydrate were determined. Crayfish which has below the 11 cm length size usabilities of their cheliped flesh was found low productivity. A point of view it couldn't use.

Keywords: Crayfish (Astacus leptadactylus salinus), Flesh Ratio