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This research presents primary evidence regarding the occurrence of Atherina boyeri in Kılıçkaya Dam lake. A total of 345 specimens were obtained from local fishermen during May to June 2023. The sampled fish displayed a length range between 50.30 and 94.24 mm and weight between 0.76 and 4.30 g. The study established the length-weight relationship (LWR) based on total length (TL) as W = 0.00002285 L2.7018 for females, W = 0.00003297 L2.6033 for males and W = 0.00002501 L2.6746 for the pooled individuals. The exponential value b of TL-W ratio was determined as 2.6746, indicating negative allometric growth in the species. The average condition factor (CF) was computed as 0.641 ± 0.067. This investigation not only provides initial and valuable insights into the presence of A. boyeri in Kılıçkaya Dam lake but also enhances the understanding of the diversity of aquatic ecosystem. The findings of this study offer practical guidance to local fishery management authorities and decision-makers aiding in the implementation of suitable fishery management strategies to ensure the sustainability of fishery resources.

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This paper is the first report on the occurrence of Atherina boyeri in this region. A total of 103 individuals of A. boyeri were caught with fyke-nets (mesh size: 5 mm, polyamide) in May and June 2022. The length and weight of the sampled fish ranged from 6.52 to 8.57 cm and 1.44 to 3.46 g, respectively. The exponent b of length/weight ratio was calculated as 3.091 indicating that species presented an isometric growth. The mean value of the relative condition factor Kn was calculated as 1.106 ± 0.011. In conclusion, this study provides the first and valuable information about the spatial distribution of A. boyeri and the biodiversity of the new habitat of Reyhanlı Dam Lake. Within the scope of the traceability of a newly formed ecosystem, it would be beneficial to more extensively investigate this species in terms of the food web, population dynamics, etc. Therefore, more studies should be carried out to determine the aquatic biodiversity and population dynamics of the fishery resources in the lake. The results of this study should be considered by local fishery management authorities and decision-makers to ensure the sustainability of fishery resources and to implement appropriate fishery management approaches. [ABSTRACT FROM AUTHOR]

The aim of this research was to investigate the nutritional composition of raw and fried big-scale sand smelt (Atherina boyeri) from Trasimeno Lake. Four hundred big-scale sand smelts were caught with nets and analysed immediately. We created a total of 20 batches with 20 whole fish in each batch. Ten batches were analysed as raw samples, while the other 10 batches were analysed after being fried in sunflower oil at a temperature of 190 °C for 3 min (deep fat frying). The pH, proximate composition, fatty acid profile, oxidative stability and nutritional indexes of both groups were assessed. As expected, cooking strongly influenced the characteristics of the meat, mainly in terms of lipids, which were seven times greater in the fried product due to the oil. Frying also affected the fatty acid profile of the meat because oil absorption caused a significant increase in oleic and linoleic acids. Furthermore, we found a slight reduction in long chain n-3 fatty acids (eicosapentaenoic and docosahexaenoic acids). Frying increased oxidative processes and decreased the nutritional value of sand smelt. The obtained results can be considered preliminary because the effects of the fishing season and different physiological phases of sand smelt require further analytical confirmation.Highlights The aim of the research was to investigate the nutritional composition of raw and fried big-scale sand smelt (Atherina boyeri) from Trasimeno Lake. The fried big-scale sand smelt had a meat lipids content 7-times greater than the control, due to the oil adsorbition. Frying increased oxidative processes and decreased the nutritional value of big-scale sand smelt.

In this study growth of Atherina boyeri, collected from Süreyyabey Dam Lake, was determination by Artificial Neural Networks (ANNs) along with study of length weight relationships (LWRs). A total of 394 individuals including 32.5% female and 67.5% male specimens were studied collected during the fishing season between May 2015 and May 2016 from the local fisherman. The total length and weight of the specimens were 32–90 mm and 0.225–4.062 g respectively. The relationships were W = 0.01285708 L2.67 (R2 = 0.983) for females, W = 0.00678019 L2.95 (R2 = 0.969) for males and W = 0.00641527 L2.87 (R2 = 0.970) for pooled individuals. Mean Absolute Percentage Error (MAPE) of ANNs (0.182) for all specimens was lower than MAPE value of LWR (1.763). The results of study show that ANNs are superior tool to LWRs for fishes of Süreyyabey Dam Lake.

In this current publication the growth characteristics of big-scale sand smelt data were compared for population dynamics within artificial neural networks and length-weight relationships models. This study aims to describe the optimal decision of the growth model of big-scale sand smelt by artificial neural networks and length-weight relationships models at Hirfanll Dam Lake, Klrsehir, Turkey. There were a total of 1449 samples collected from Hirfanll Dam Lake between May 2015 and May 2016. Both model results were compared with each other and the results were also evaluated with MAPE (mean absolute percentage error), MSE (mean squared error) and r2 (coefficient correlation) data as a performance criterion. The results of the current study show that artificial neural networks is a superior estimation tool compared to length-weight relationships models of big-scale sand smelt in Hirfanll Dam Lake.

The aim of this research was to investigate the nutritional composition of raw and fried big-scale sand smelt (Atherina boyeri) from Trasimeno Lake. Four hundred big-scale sand smelts were caught with nets and analysed immediately. We created a total of 20 batches with 20 whole fish in each batch. Ten batches were analysed as raw samples, while the other 10 batches were analysed after being fried in sunflower oil at a temperature of 190 °C for 3 min (deep fat frying). The pH, proximate composition, fatty acid profile, oxidative stability and nutritional indexes of both groups were assessed. As expected, cooking strongly influenced the characteristics of the meat, mainly in terms of lipids, which were seven times greater in the fried product due to the oil. Frying also affected the fatty acid profile of the meat because oil absorption caused a significant increase in oleic and linoleic acids. Furthermore, we found a slight reduction in long chain n-3 fatty acids (eicosapentaenoic and docosahexaenoic acids). Frying increased oxidative processes and decreased the nutritional value of sand smelt. The obtained results can be considered preliminary because the effects of the fishing season and different physiological phases of sand smelt require further analytical confirmation. The aim of the research was to investigate the nutritional composition of raw and fried big-scale sand smelt (Atherina boyeri) from Trasimeno Lake. The fried big-scale sand smelt had a meat lipids content 7-times greater than the control, due to the oil adsorbition. Frying increased oxidative processes and decreased the nutritional value of big-scale sand smelt. [ABSTRACT FROM AUTHOR]