Effects of dietary garlic (Allium sativum) oil on growth performance, haemato-biochemical and histopathology of cypermethrin-intoxicated Nile tilapia (Oreochromis niloticus).

BACKGROUND: When pesticides are introduced into wetlands by agriculture, fish quickly absorb them through their gills. Pesticides reduce hatchability, impede growth, and antioxidant response, killing fish. Therefore, it's crucial to find effective pesticide mitigation methods for fish. OBJECTIVE: In this study, the effects of garlic (Allium sativum) oil on the growth, haematology, biochemistry and histopathology parameters of Nile tilapia (Oreochromis niloticus) exposed to cypermethrin toxicity were investigated. METHODS: In the research, cypermethrin was added to the water of the experimental groups at a rate of 1:20 of the LC50 value, and 1.00% garlic oil was added to the fish feed. Fish with an initial weight of 30.26 ± 0.26 g were fed for 45 days. RESULTS: At the end of feeding, the final weights were determined as 69.39 ± 0.41 (G1), 61.81 ± 0.65 (G2), 82.25 ± 0.36 (G3), and 75.04 ± 0.68 (G4) grams, respectively. Histopathological examinations revealed serious lesions in the gill, liver, brain, and muscle tissues in the cypermethrin group, whereas these lesions were minimal or absent in the garlic oil group. CONCLUSIONS: Garlic oil supplementation had positive effects on growth, haematology, blood biochemistry, hepatosomatic index and histopathological parameters. These findings suggest that garlic oil is a potential protective agent against cypermethrin toxicity.

The effects of 100 nm pure boron nanoparticles on the primary antioxidant system of Nile tilapia (Oreochromisniloticus).

In this study, the effects of 100 nm boron nanoparticles (B-NPs) on the primary antioxidant status of Nile tilapia were researched via analysis of enzyme activities and related gene expressions. This is a new study which focuses on the relationship between B-NPs and oxidative stress that contribute to the literature in terms of its scope. Fish (n = 15) for each group were exposed to three different concentrations as 5, 25 (n2) and 125 (n3) mg/L during 96 h to see the response of the primary antioxidant system. According to the results, SOD expressions differed in all treatment groups compared to the control group (P < 0.05). CAT expressions were different in 5 and 125 mg/L groups compared to control and 25 mg/L groups (P < 0.05). GPX expressions were only different in 125 mg/L group (P < 0.05). The changes in enzyme activities of SOD and CAT were significantly different in 25 mg/L groups. GPX enzyme activities were not significant (P > 0.05). TBARS concentrations in 25 mg/L group were significantly different from those in the control and 125 mg/L groups (P < 0.05).

Effect of garlic (Allium sativum) - supplemented diet on growth performance, body composition and fatty acid profile of rainbow trout (Oncorhynchus mykiss).

In this study, rainbow trout were fed for a total of 90 days with different feed mixes containing 0.00%, 1.00%, 1.50% and 2.00% garlic (Allium sativum). The effect of garlic on the growth performance, body composition and fatty acid profile of rainbow trout was researched. The starting weight of fish in the experimental group was approximately 64.12±0.29 gr, which increased to 234.12±3.54gr, 246.31±4.41gr, 258.74±4.42gr, and 268.79±4.79gr, while the difference in growth between the groups was observed to be statistically significant (p<0.05). At the end of the feeding period, the specific growth rate (SGR), the economic conversion ratio (ECR), the feed conversion ratio (FCR), the economic profit index (EPI) and the protein efficiency ratio (PER) were checked. In this study, the nutritional composition and fatty acid profiles of fish after 90 days of feeding were examined. As a result of this study, the supplementation of garlic to the diet given to rainbow trout caused an increase in their protein ratio and a decrease in their moisture content and fat ratio. Additionally, it led to a decrease in fatty acid and monounsaturated fatty acid levels and an increase in polyunsaturated fatty acids.