Effect of extracted phycocyanin from Spirulina platensison growth parameters, colorations, digestive enzymes and body chemical compositions of Guppy fish (Poecilia reticulata)

نویسندگان

  • Biabani Asrami , M Ph.D. Student, Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran.
  • Shahraki, N Ph.D. Student, Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran.
  • Sudagar, M Associate Professor, Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran.
  • Vahdat, S Ph.D. Student, Department of Biology and Aquaculture, Artemia and Aquaculture Institute, Urmia University, Urmia, Iran.
چکیده

Phycocyanin (PC) is one of the main pigments of algae Spirulina, which is used as a dietary supplement due to its high content of protein, vitamins, minerals and essential fatty acids. Using of extracted PC from Spirulina platensis was evaluated on growth, the body coloration (Skin and tissue), body chemical composition and digestive enzymes in guppy fish (Poeciliareticulata). 80 guppy fish with an average weight of 0.88±0.10 g were chosen. Feeding was performed on a daily basis for 3 times and fish were cultured for 45 days and period light was 12:12 (light: dark). Based on the result final weight, final length, SGR, WGR, LGR, PER and ADG has shown significant increasing when PC level was increased up to 0.15%. Phycocianin added to the diets made significantly to increase total pigments in guppy tissue.  Protease activity was highly significant in different treatments (p<0.05) and extremely increased from zero up to 0.15% in fish fed with diets. PC made increase in total pigments in guppy fish when PC was between 0.05% to 0.15% and also the fish is brightly colored in skin. The present investigation reveal that, fish fed with 0.15% Spirulina PC elicited growth parameters and by increasing spirulina PC in diets of P.reticulata was increased digestive enzymes.

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عنوان ژورنال:

دوره 6  شماره 1

صفحات  1- 8

تاریخ انتشار 2019-07

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