Effect of Dietary Spice Supplementations on Welfare Status of Sea Bass, Dicentrarchus labrax L

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dc.contributor.authorYılmaz, Sevdan
dc.contributor.authorErgün, Sebahattin
dc.contributor.authorÇelik, Ekrem Şanver
dc.date.accessioned2025-01-27T18:53:17Z
dc.date.available2025-01-27T18:53:17Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe present study investigated the effects of dietary thyme, rosemary and fenugreek supplementation on welfare status of sea bass, Dicentrarchus labrax L. assessed by blood parameters. Three experimental diets were supplemented with 1 % of the different spices. After 45 days of the feeding trial, the spices did not significantly affect the erythrocyte count, hematocrit ratio, hemoglobin level and superoxide dismutase activity (P > 0.05). However, white blood cell count, neutrophils, monocytes, phagocytic activity, lysozyme activity and myeloperoxidase activity were enhanced in spice treated groups (P < 0.05). Fish fed with the rosemary diet showed a higher respiratory burst activity as opposed to the control group (P < 0.05). Spice-supplemented diets significantly decreased serum glucose, triglyceride, cholesterol, low density lipoprotein, very low density lipoprotein, alkaline phosphatase, glutamic oxaloacetic transaminase, glutamic pyruvic transaminase, creatine kinase and lactate dehydrogenase levels (P < 0.05). On the other hand, the total protein, globulin, lipase and high density lipoprotein levels increased (P < 0.05). However, serum bilirubin, phosphorus, magnesium, chloride, calcium and iron were similar to those of the treatment groups (P > 0.05). The results of the present study indicate that dietary supplementation of 1 % thyme, rosemary or fenugreek in commercial diets could improve some hematological, immunological and biochemical status in sea bass hence they can be utilized as immunostimulants and health promoter in fish culture. © 2014, The National Academy of Sciences, India.
dc.description.sponsorshipÇanakkale Onsekiz Mart Üniversitesi, ÇOMÜ, (COMU BAP 2010/79)
dc.identifier.doi10.1007/s40011-014-0444-2
dc.identifier.endpage237
dc.identifier.issn0369-8211
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84976394918
dc.identifier.scopusqualityQ2
dc.identifier.startpage229
dc.identifier.urihttps://doi.org/10.1007/s40011-014-0444-2
dc.identifier.urihttps://hdl.handle.net/20.500.12428/12664
dc.identifier.volume86
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofProceedings of the National Academy of Sciences India Section B - Biological Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250125
dc.subjectBlood parameters; Sea bass; Spices; Welfare
dc.titleEffect of Dietary Spice Supplementations on Welfare Status of Sea Bass, Dicentrarchus labrax L
dc.typeArticle

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