Effects of dietary allspice, Pimenta dioica powder on physiological responses of Oreochromis mossambicus under low pH stress

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dc.authoridYılmaz, Sevdan/0000-0002-4809-5809
dc.authoridKESBIC, Osman Sabri/0000-0002-1576-1836
dc.authoridErgün, Sebahattin/0000-0002-9077-9438
dc.authoridgultepe, nejdet/0000-0003-4332-522X
dc.contributor.authorYılmaz, Sevdan
dc.contributor.authorAcar, Umit
dc.contributor.authorKesbic, Osman Sabri
dc.contributor.authorGultepe, Nejdet
dc.contributor.authorErgün, Sebahattin
dc.date.accessioned2025-01-27T20:35:05Z
dc.date.available2025-01-27T20:35:05Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study investigated the effects of the supplementation with allspice (0, 5, 10, 15, or 20 g kg(-1)) on the haemato-immunological and biochemical variables in tilapia, Oreochromis mossambicus under acidic stress condition. In a 60-day feeding trial, 15 aquariums (80-L) were stocked with 18 fish (20.05 +/- 0.10 g) each. Then, acidic stress was achieved by exposing the sampled fish to acidic water (pH 5.5) for 3 days. Allspice supplementation influenced the haematological indices, serum glucose, protein, globulin and innate immune parameters such as respiratory burst activity, lysozyme, and myeloperoxidase activities. In general, at acidic pH decreased circulating red blood cell numbers (RBC), increased mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH) and the innate immune parameters were observed. On the other hand, the inclusion of allspice prevented an increase in blood glucose MCV and MCH, decreases in albumin, RBC, lysozyme activity and respiratory burst avtivity. In conclusion, this study demonstrated that allspice supplementation at 10 g kg(-1) for 60 days, has adequate beneficial effects on improvement of haemato-immunological and biochemical status of O. mossambicus after stressful management.
dc.identifier.doi10.1186/s40064-015-1520-7
dc.identifier.issn2193-1801
dc.identifier.pmid26636007
dc.identifier.scopus2-s2.0-84948407219
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1186/s40064-015-1520-7
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23566
dc.identifier.volume4
dc.identifier.wosWOS:000368710400006
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer Int Publ Ag
dc.relation.ispartofSpringerplus
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectTilapia
dc.subjectPlant
dc.subjectSupplementation
dc.subjectBiochemistry
dc.subjectHematology
dc.titleEffects of dietary allspice, Pimenta dioica powder on physiological responses of Oreochromis mossambicus under low pH stress
dc.typeArticle

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