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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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Hamid Faghani *   |
| , Hamid_faghani1@yahoo.com |
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Abstract: (247 Views) |
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. 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 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). 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.
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| Keywords: Oncorhynchus mykiss, Cinnamon, chemical composition body, antioxidant indices, liver enzymes |
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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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