Research article

INFLUENCE OF DIETARY ASTAXANTHIN EXTRACTED FROM CRUSTACEANS SHELL ON BLOOD INDICES OF CARP CYPRINUS CAPRIO

Haifa Ali Awahd, Ahmed A. Hussein, MAHDI Saleh Abed Al Wahed

Online First: December 21, 2022


Astaxanthine extracted from Shrimp shell on the blood factors of common carp Cyprinus caprio. A combination of hexane and acetone (1:1, V/V) was employed for astaxanthine extraction. Astaxanthine extracted was added at levels of 50, 0.10, 0.15 mg/kg to four experimental diets that fed to common carp fingerling (Cyprinus carpio) for 60 days. Chemical composition to the control experimental diet protein, fat, ash, moisture content was 41, 6,7.6,7.11% respectively. Blood samples were taken from the caudal vein of fish after 0, 30 and 60 days feeding. Results showed that the highest values observed in fish fed diets with 150 mg/kg in blood factors PVC, BRC, WRC, HB were recorded 36%, 1.45 106 mm3, 33.6 103mm3, 14gm/dl respectively compared to control diet. It was concluded that supplementation of astaxanthin at 150 mg/kg increase immune system in D. carpio.

Keywords

astaxanthin, Shrimp, carp Cyprinus caprio, blood factors.