Masere sarımsak (Allium sativum Limne) ve Tunceli sarımsağı (Allium tuncelianum Kollman) yağlarının yoğun stoklanmış gökkuşağı alabalıklarının (Oncorhynchus mykiss W.) bazı kan parametrelerine ve NBT (Nitroblue Tetrazolium) seviyelerine etkileri

Abstract

Bu çalışmada, % 2 oranında masere sarımsak (Allium sativum L.) ve Tunceli sarımsağı (Allium tuncelianum Koll.) yağları, ortalama ağırlıkları: 39.0 ± 1.64 gr. olan gökkuşağı alabalıklarının yemlerine ilave edilmiştir. Çalışmanın sonunda, gökkuşağı alabalıklarının kan parametreleri ve NBT (Nitroblue Tetrazolium) seviyeleri tespit edilmiştir. Sarımsak uygulaması yapılan gruplarda, MCH, P-LCR, PCT, PLT ve MPV parametrelerinde kontrol ve stres gruplarına göre istatistiksel olarak farklılık bulunmuştur (P<0.05). WBC, LYM, MID, RBC, HGB, HCT, MCV, MCHC, RDW-SD, RDW-CV ve PDW, değerleri arasında bir farklılık görülmemiştir (P> 0.05). Sarımsak uygulamaları sonucu NBT seviyeleri önemli derecede azalma göstermiştir (P<0.05). Bu durum sarımsağın hücrelerdeki oksidatif stresi azalttığını göstermektedir.

Keywords

• Alabalık,sarımsak yağı,Tunceli sarımsağı,NBT,kan parametreleri

Effects of oils of macerated garlic (Allium sativum Limne) and macerated Tunceli garlic (Allium tuncelianum Kollman) on some hematological parameters and NBT (NitroblueTetrazolium) levels of rainbow trout (Oncorhynchus mykiss W.) at high stocking density

Abstract

In this study, 2% of macerated garlic (Allium sativum L.) and Tunceli garlic (Allium tuncelianum Kollman) oils were added to the feeds of rainbow trout with an average weight of 39.0 ± 1.64 g. At the end of the study, blood parameters and NBT (Nitroblue Tetrazolium) levels of rainbow trout were determined. A statistically significant increase in the MCH, P-LCR, PCT, PLT and MPV parameters was observed in the groups with garlic application compared to the control and stress groups (P <0.05), although there was a numerical increase in all blood parameters. There was no statisticall ysignificant difference between WBC, LYM, MID, RBC, HGB, HCT, MCV, MCHC, RDW-SD, RDW-CV and PDW levels (P> 0.05). NBT levels decreased significantly as a result of garlic applications (P <0.05). This shows that garlic reduces oxidative stress in cells.

Keywords

• Trout,garlic oil,Tunceli garlic,NBT,blood parameters

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