5248

4918

كارشناسي ارشد

تكثير و پرورش آبزيان

اصفهان: دانشگاه صنعتي اصفهان، دانشكده منابع طبيعي

1388

يازده،83ص.:مصور،جدول،نمودار

ص.ع.به فارسي و انگليسي

عيسي ابراهيمي،يزدان كيواني

امين نعمت اللهي

18/3/89

سالاردرافشان،مهدي كديور

1396/10/02

كتابنامه

مهندسي منابع طبيعي

ID4918

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

M Effect of garlic on growth flesh quality hemoral parameters and immune system of rainbow trout Farnaz Goudarzian asad Goodarzian f@gmail com Date of Submission 2010 03 08 Department of Natural Resources Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language FarsiSupervisor Dr Eisa Ebrahimi e ebrahimi@cc iut ac irSupervisor Dr Yazdan Keivany keivany@cc iut ac irAbstractPrevalence of diseases in cultural systems is the most important problem in aquaculture Usually antibioticsare used to control fish disease as well as stimulate and promote growth and efficency of diets Because ofsome disadvantages of antibiotic usage such as development of antibiotic resistant microorganisms andefficacy reduction of antibiotics using natural immunostimulants is to be considered It is well known thatnot only the innate immune system in fish can be triggered by these materials but also they have beneficialeffects on growth FCR and quality of body composition Garlic Allium sativum is one of these materialsthat have several beneficial effects So to evaluate the effects of garlic on growth parameters including finalbody weight SGR CF WGP FCR HI PER and PPV chemical body composition including protein moisture and oil biochemical factors including TP Alb Glb Alb Glb Glc CHOL TG HDL LDL GOTand GPT immune activity lysosyme activity and flesh quality of rainbow trout Oncorhynchus mykiss fingerlings 360 fish were divided equally among six groups each comprising three replicates Group 1 wasthe control fed on base diet groups 2 3 4 5 and 6 were fed on garlic supplemented diet containing 10 20 30 40 and 50 g kgdiet for 60 days respectively The results showed a significant increase in body proteinamong all garlic groups except group 2 and body oil was significantly decreased compared to control group p 0 05 Statistically significant increase was observed in final body weight of the control group comparedto the garlic groups whereas WGP and SGR showed a significant decrease just in group 6 p 0 05 compared to the control group There were no significant changes in CF FCR and HI of all groups Totalprotein Albumin and globulin was higher in treatment groups than in the control as it showed the highestamount in group 3 and the lowest level in control group p 0 05 There was a significant increase in Glbcontent in group 3 4 and 5 along with increasing the level of garlic in the diet Garlic treatment causedcholesterol and triglyceride depletion in group 5 and 6 accompanied with a significant elevation in HDL ingroup 3 4 and 5 p 0 05 Lysozyme activity was significantly enhanced in 40 g kgdiet garlic treated groupcompared to the control group Evaluating organoleptic characteristics including color odour taste andhardness suggested that these parameters especially taste had improved by increasing garlic level to 40g kgdiet But this factor showed a significant decrease at level of 50 g kgdiet compared to other groups It isconcluded that rainbow trout fingerlings received a diet supplemented with garlic had no growthimprovement however flesh quality and immunity of these fish was improved and stimulated by garlic Keywords Garlic Allium sativum Rainbow trout Oncorhynchus mykiss Growth Immune system Flesh quality Serum biochemical factor Lysozyme activity

عيسي ابراهيمي،يزدان كيواني

امين نعمت اللهي

سالاردرافشان،مهدي كديور