The effect of Coriandrum sativum extract supplementation diets on lipid, carbohydrate and protein levels of rainbow trout, Oncorhynchus mykiss
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https://doi.org/10.5281/zenodo.12800083Keywords:
Coriander,, Coriandrum savitum, rainbow trout, Oncorhynchus mykiss, protein, lipid, carbohydrateAbstract
This study was conducted to investigate the effect of coriander (Coriandrum savitum) extract on protein, lipid and carbohydrate levels of rainbow trout (Oncorhynchus mykiss). For this purpose, trout with an average weight of 40-45 g were used. Coriander was added to the feed as 0, 0.5, 1.0, 2.0 mg% and experimental groups were formed. The prepared feeds were weighed daily as 2% of the fish weight and fed in the morning and evening. Liver, spleen, kidney and muscle tissues were removed from the fish on the 42nd day of the first feeding and protein, carbohydrate and lipid levels were determined. Liver protein contents of fish fed the 1.0 and 2.0% supplemental C. sativum extract diet were statistically similar but were significantly lower than those fed the control diet. Liver lipid level significantly decreased in fish fed 2% C. sativum extract but did not differ among the groups fed lower dietary levels (0, 0.5 and 1.0% C. sativum extract). Dietary treatments did not significantly affect carbohydrate values of all tissues.
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