Microplastic in Gastrointestinal Tracts of European Sea Bass


Chasan A., Yılmaz S., Ergün S., Yiğit M., Erdem M., Erdem B., ...Daha Fazla

International Symposium on Fisheries and Aquatic Sciences “SOFAS 2023”, Trabzon, Türkiye, 24 - 26 Ekim 2023, ss.1-2

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: Trabzon
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.1-2
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

Abstract    

In this study, it was aimed to investigate the presence of microplastics in the gastrointestinal tract of the cultured sea bass (Dicentrarchus labrax). The gastrointestinal tracts of sea bass fish with an average weight of 264 g obtained from net cages in the sea in the Aegean region in June were separated and kept in KOH solution for the digestion of organic substances and the separation of microplastics for the purpose of microplastics examination. Suspected microplastic samples were examined and photographed under a stereo microscope. Suspected microplastics in the gastrointestinal tracts of sea bass are classified as fiber, film, fragment and granules in shape. Suspected microplastics in the form of film (23,8 pieces/fish) was more commonly, followed by fiber (21,3 pieces/fish) and fragment (14 pieces/fish), with particles in the form of least granules (2,71 pieces/fish). When suspected microplastics were sorted by their colors, a total of %19,5 transparent, 32,4% brown, 2, 6% yellow colors were found in the form of films and a small amount of other colors were found. The colors of the fiber shapes are 17,2% transparent, 14,5% black and 10,9% blue microplastics, followed by 4,7% yellow colored fibers. In fragment shapes, 21,1% transparent colors, 5,5% yellow colors were commonly obtained and other colors were found in small amounts. The least common granular-shaped suspected microplastics were found to be 2v blue and 2% brown granules.

 

Keywords: Microplastics, Aquaculture, European sea bass, Gastrointestinal tract.

 

Acknowledgment: The authors would like to thank to TUBITAK. This research was funded by TÜBİTAK, Project No: (2535) 121N183