Ulva rigida was freshly collected from the near-shore waters of the Dardanelles,
Canakkale, Turkey. Algal samples were thoroughly washed with sea water, dried at 40 C
for 48 h and fine-milled with a laboratory blender to produce raw Ulva meal. Fresh
U. rigida was autoclaved (121 C at 1.0 kg cm-2 for 30 min), dried at 40 C for 48 h and
ground to produce the autoclaved Ulva meal