Evaluation of Transparency, Temperature, Dissolved Oxygen Content and pH Level of Erzurum Porsuk Puddle Water in Terms of Fish Culture / Erzurum Porsuk Göletinin Berraklık, Su Sıcaklığı, Çözünmüş Oksijen Miktarı ve pH Seviyesinin Kültür Balıkçılığı Yönünd

ABSTRACT: Temperature, dissolved oxygen, pH and limpidity of Erzurum Porsuk Puddle water were investigated on monthly basis. Surface water temperature changed from 4 oC to 25 oC. In terms of limpidity, maximum secchi- disc value was determined as 120 cm in October 1995, and minimum value was recorded as 20 cm in August 1996. Considering all of the data, it was found that the Porsuk puddle’s water was very suitable for culture of Cyprinid species, especially for mirror carp. Key Words: Porsuk Puddle, Fish culture, Cyprinidae,Salmonid, Erzurum Erzurum Porsuk Goletinin Berraklik, Su Sicakligi, Cozunmus Oksijen Miktari ve pH Seviyesinin Kultur Balikciligi Yonunden Degerlendirilmesi OZET: Erzurum Porsuk goleti suyunun sicakligi, cozunmus oksijeni, pH’si ve berrakligi aylara gore incelendi. Yuzey su sicakligi 4 oC -25 oC arasinda degisti. Berraklik yonunden yapilan secchi disk olcumlerinde maksimum deger Ekim 1995’te 120 cm ve minimum deger ise Agustos 1996’da 20 cm olarak kaydedildi. Elde edilen veriler dikkate alinarak yapilan degerlendirmede, golette sazan turlerinin ozellikle aynali sazanin basariyla yetistirilebilecegi sonucuna varildi. Anahtar Kelimeler: Porsuk Goleti, Balikcilik, Sazangiller, Alabalik, Erzurum