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Toxicological Evaluation of Dietary Garlic <i>(Allium sativum)</i>Powder in European Sea Bass <i>Dicentrarchus labrax</i>Juveniles
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作者 Latife Ceyda Irkin murat yigit +1 位作者 Sevdan Yilmaz Masashi Maita 《Food and Nutrition Sciences》 2014年第11期989-996,共8页
The effects of dietary garlic (Allium sativum) powder as a feed additive on hematological and biochemical health characteristics of European Sea bass Dicentrarchus labrax juveniles were studied. Experimental fish were... The effects of dietary garlic (Allium sativum) powder as a feed additive on hematological and biochemical health characteristics of European Sea bass Dicentrarchus labrax juveniles were studied. Experimental fish were fed diets supplemented with garlic powder at 0 (control), 2%, 4%, or 6% levels for a period of 60 days. Results showed that the red blood cell count (RBC), hemoglobin (Hb) concentration, hematocrit (%), and mean corpuscular Hb in fish fed garlic powder diets at dietary inclusion levels of 4% and 6%, were significantly lower than the control values. Serum glucose was significantly lower in Sea bass that were fed garlic powder diets (4% and 6%) compared to the control group. Serum triglyceride and globulin levels in fish fed a 4% garlic powder diet were significantly higher than the control values, whereas these two variables in the 2% and 6% garlic treatments were similar to the control values. The cholesterol levels in the 2% and 6% treatment groups were lower than the value recorded for the control group. As a result, it is suggested that garlic powder supplementation in diets for Sea bass juveniles should not exceed 2%. The present study is the first attempt to examine the effects of dietary garlic powder on the hematological and biochemical status in Sea bass juveniles. 展开更多
关键词 DIETARY GARLIC Allium sativum European Sea Bass Dicentrarchus labrax Blood Biochemistry Toxicological EVALUATION
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Combined Effects of Dietary Bacillus subtilis and Trans-cinnamic Acid on Growth Performance,Whole Body Compositions,Digestive Enzymes and Intestinal bacteria in Rainbow Trout(Oncorhynchus mykiss)
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作者 Sevdan Yilmaz NergizÇoban +2 位作者 Sebahattin Ergun murat yigit EkremŞanverÇelik 《Journal of Zoological Research》 2019年第2期17-25,共9页
In this study,the combined effects of dietary Bacillus subtilis(BS,107 g/cfu)and different levels(0.025%,0.050%,0.075%and 0.150%)of trans-cinnamic acid(CA)on fish growth performance,whole body compositions,digestive e... In this study,the combined effects of dietary Bacillus subtilis(BS,107 g/cfu)and different levels(0.025%,0.050%,0.075%and 0.150%)of trans-cinnamic acid(CA)on fish growth performance,whole body compositions,digestive enzymes,intestinal bacteria and internal organ index of rainbow trout(Oncorhynchus mykiss)were investigated.Six different experimental groups including control group(C),C+BS,0.025%CA+BS,0.050%CA+BS,0.075CA+BS,0.150%CA+BS)were established.According to the results obtained,growth performance,whole body compositions and digestive pH were not statistically significant among groups.Further,no significant differences were found between experimental groups in terms of the intestinal enzymes(trypsin,alkaline phosphatase and lipase)and gastric pepsin.Significantly higher levels of intestinal amylase were found in the control+BS,0.025%CA+BS,0.050%CA+BS,and 0.075%CA+BS compared to the control and 0.150%CA+BS groups.Moreover,coliform and Enterobacteriaceae counts were highest in the control+B.subtilis and lowest in the 0.150%CA+B.subtilis groups. 展开更多
关键词 B.subtilis Cinnamic acid Organic acid Probiotic Oncorhynchus mykiss
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