بررسی تاثیر مقادیر مختلف عصاره الکلی سیر بر میزان عملکرد و بقاء ماهی قزل‌آلای رنگین‌کمان (Oncorhyncus mykiss)

نوع مقاله: علمی پژوهشی

نویسنده

استادیار گروه بهداشت مواد غذایی و آبزیان، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.

چکیده

به‌منظور بررسی اثر مقادیر مختلف عصاره الکلی سیر بر‌ میزان عملکرد و بقاء ماهی قزل‌آلای رنگینکمان، 600 قطعه ماهی، با میانگین وزنی 5 ±15 گرم به‌طور تصادفی در چهار گروه، هر‌کدام با سه تکرار تقسیم شدند. ماهی‌ها به‌ترتیب با مقادیر 1/0، 15/0 و 2/0 درصد عصاره الکلی سیر به‌مدت 40 روز تغذیه شدند. پس از اتمام دوره پرورشی، میزان عملکرد ماهیان از نظر افزایش وزن بدن، مقدار خوراک مصرفی، ضریب تبدیل غذایی و نیز نرخ بقاء مورد بررسی قرار گرفتند. نتایج حاصل از این تحقیق نشان داد که اختلاف معنی‌داری در میزان رشد مطلق و میزان خوراک مصرفی در‌بین تیمارها وجود دارد، به‌طوری که بالاترین میزان رشد مطلق و خوراک مصرفی در گروه شاهد مشاهده شد. همچنین اختلاف معنی‌داری بین تیمارها از نظر میزان ضریب تبدیل غذایی و میزان بقاء مشاهده گردید، طوری که کمترین مقدار ضریب تبدیل غذایی در تیمار حاوی 15/0 درصد عصاره سیر بود و کمترین میزان تلفات در گروه شاهد و تیمار حاوی 15/0 درصد عصاره سیر و بیشترین میزان تلفات در تیمار حاوی 2/0 درصد عصاره سیر مشاهده شد. نتایج این مطالعه نشان داد که استفاده از مقادیر مختلف عصاره الکلی سیر در تیمارهای مختلف تغییرات معنی‌داری در مقایسه با تیمار شاهد داشته طوری که به‌جز بهبود ضریب تبدیل غذایی، تاثیرات منفی بر میزان رشد مطلق، مصرف خوراک و نیز بقاء ماهیان قزل‌آلای رنگین‌کمان در این دزهای مصرفی داشته است.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of different levels of garlic alcoholic extract on the performance and survival of Rainbow trout (Oncorhyncus mykiss)

نویسنده [English]

  • s.j Mortazavi
Assistant Professor, Department of Food Hygiene and Aquatic, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
چکیده [English]

In order to investigate the effects of alcoholic extract of garlic on the function and survival of rainbow trout 600 pieces of fish with an average weight of 15±5 g were randomly divided into four groups, each with three replicates. The fish were fed with 0.1. 0.15 and 0.2 percent alcoholic extract of garlic for 40 days. At the end of the production period, body weight gain, feed intake, feed conversion ratio and survival rate were evaluated. The results of this study showed a significant difference in the overall growth and feed intake between treatments so that the highest absolute growth and feed intake was observed in the control group. Also significant differences between treatments in terms of feed conversion ratio and survival, so that the lowest FCR rates were observed in treatment with 0.15% garlic extract and lowest mortality rate observed in the control group and treatment group with 0.15% garlic extract and highest mortality was observed in treatment group with 0.2% garlic extract. The results of this study showed that the use of different amounts of alcoholic extract of garlic treatments had a significant effect compared to the control treatment, so that except FCR, in these amounts, negative impacts were observed on the overall growth rate, feed intake and survival of rainbow trout.

کلیدواژه‌ها [English]

  • Alcoholic extract
  • Garlic
  • Rainbow trout
  • Performance
  • Survival
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