Effect of dill extract (Anethum graveolens) dietary supplementation on growth and blood biochemical indices of Green terror (Andinocara rivulatu)

Document Type : Research Paper

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Abstract

In the present study, the effect of dill extract in the diet of Green terror fish on growth indices as well as survival, blood and Immunological factors is investigated and albumin, total protein, cholesterol, triglycerides, and glucose were measured. For this purpose, 180 fish were prepared and randomly subjected to four experimental treatments containing levels of 0, 0.5, 1.5 and 2.5%. Biometrics were performed every 14 days. The highest values related to specific growth rate, body weight gain, weight gain percentage, daily food intake, protein efficiency ratio, and lowest feed conversion ratio were observed in the group containing 1.5% of dill extract, which was statistically significantly different from other The treatments were especially in the control group (p<0.05). In terms of obesity coefficient index, the highest rate was observed in the group containing 2.5% and the lowest rate was observed in the control group, which was statistically significant (p<0.05). The results of biochemical blood parameters in an eight-week period showed that there was a significant difference between the treatment of 1.5% dill and the control group in terms of total protein, globulin and albumin (p<0.05). Also in the present study, the highest triglyceride level was observed in the control group, which was significantly different from the 2.5 and 0.5% dill treatments (p<0.05). The highest and lowest glucose levels were reported in dill and control treatments, respectively. In this study, it seems that the use of dill supplements in Green Terror fish can have a significant effect on improving growth indices and biochemical parameters of the blood. The results of this study can be widely used in improving the production of this valuable species and creating new perspectives on breeding conditions.

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Iranian Scientific Fisheries Journal
Volume 31, Issue 1
May and June 2022
Pages 57-68

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