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Effect of Cinnamomum verum Powder on the antioxidant defense, liver enzymes and chemical composition muscle of rainbow trout (Oncorhynchus mykiss)
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Abdolreza Fatahi   , Hamid Faghani * , Majid Mohammad Nejad Shamoushaki , Hamed Mousavi Sabet |
| Department of Fishery, Tonekabon Branch, Islamic Azad University, Tonekabon, Iran , Hamid_faghani1@yahoo.com |
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Abstract: (523 Views) |
Introduction: Immunostimulants are biologically active compounds, either natural or synthetic, that possess the ability to enhance immune system functionality. These compounds predominantly affect the innate (nonspecific) immune system, which plays a crucial and efficient role in safeguarding the health of fish. Furthermore, immunostimulants may contribute to improved adaptive immune responses, including promoting enhanced antibody production. In this research, the effects of dietary Cinnamomum powder (Cinnamomum verum) on the antioxidant defense, liver enzymes and chemical composition body of fingerling rainbow trout (Oncorhynchus mykiss) were investigated.
Materials and methods: 750 specimens of rainbow trout with initial average weight of 20±5 g were separate in five treatments of 0, 1, 3, 6 and 12 g cinnamon powder per kg diet. Findings were done in three replicates for 60 days in 15 fiberglass tanks with capacity of 1000 liters. The experimental feeding regime was carried out over a period of 8 weeks (60 days). Upon the conclusion of the trial, blood samples were collected from the experimental fish, and comprehensive analyses of chemical composition body, liver enzyme activity, and antioxidant enzyme profiles were conducted.
Results and Discussion: The results showed that with increasing cinnamomum concentration, the activity of AST and ALT enzymes decreased significantly (p<0.05), but the trend decrease of ALP enzyme was not significant (p>0.05). The activity levels of superoxide dismutase and Catalase in serum increased significantly but the level of malondialdehyde decreased significantly with increasing the amount of plant powder in the diet (p<0.05). Analysis of chemical composition showed that the highest and lowest mean protein and fat content of the treatments were in the treatment of 12 g kg-1 of cinnamon powder respectively that significant difference between treatments (p<0.05). There was no significant difference between mean of moisture and ash content among treatments (p>0.05).
Conclusion: According to the finding of the present research, cinnamomum powder at a concentration of 6 and 12 grams per kilogram of food can improve antioxidant indices, liver enzymes and chemical composition muscle of rainbow trout fingerlings.
Keywords: Oncorhynchus mykiss, Cinnamon, chemical composition body, antioxidant indices, liver enzymes |
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| Keywords: Oncorhynchus mykiss, Cinnamon, chemical composition body, antioxidant indices, liver enzymes |
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Full-Text [PDF 706 kb]
(108 Downloads)
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Type of Study: Research |
Subject:
Special
Received: 2023/04/15 | Accepted: 2023/07/16 | Published: 2025/03/30
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