Yardımcı, Remziye EdaTurgay, EmreYılmaz, SevdanSarvan, CanSteınum, Süheyla Karataş2025-01-272025-01-2720222548-0006https://search.trdizin.gov.tr/tr/yayin/detay/1189286https://hdl.handle.net/20.500.12428/20129The aim of this study was to investigate the effect of whey on the immune system of cultured rainbow trout (Oncorhynchus mykiss). It was targeted to use whey, which is a by-product of the dairy industry, in the aquaculture industry as a promoter of fish immune system and as a source of fish feed protein. Rainbow trout individuals with an average weight of 70.28 ± 1.50 g were placed in 6 tanks with a stock density of 10 kg/m3. While fish meal (52%) was used as a protein source in the control group feeds, in the experimental group feeds whey powder (48%) was used. The fish were fed these pellet feeds that were isocaloric (21 kj/g) and isonitrogenous (41% protein) for 3 weeks. Blood samples were collected once a week and while hematocrit and hemoglobin values were determined using a fully automated hematology analyzer, standard hemocytometry methods were used in erythrocyte and leukocyte counts. In addition, free radical production and complement 3 concentrations were determined quantitatively. According to the one-way ANOVA analysis, the control group and the experimental group were statistically similar (p> 0,05). However, it was found that C3 complement concentration, which was measured equally at the beginning in the control and experimental groups, showed a statistically significant increase (p <0.05) in the experimental group compared to the control group in the second week.eninfo:eu-repo/semantics/openAccessBiyolojiBalıkçılıkMikrobiyolojiGıda Bilimi ve TeknolojisiArticle7115201189286