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Influence of dietary garlic (Allium sativum) on the antioxidative status of rainbow trout (Oncorhynchus mykiss)

Mohebbi, A. Nematollahi, A. Ebrahimi Dorcheh, E. and Goodarzian Asad, F. Journal of Aquaculture Research. 43:1184-1193


Oxidative damage by free radicals has been implicated
in the pathogenesis of several diseases. In
this study, the antioxidative effect of dietary garlic
on rainbow trout was examined. Trout fingerlings
were fed on diets containing 10, 20, 30, 40 and
50 g garlic powder kg
1 diet. Serum lipid peroxides
and activities of antioxidant enzymes were
measured. Serum thiobarbituric acid reactive substances
(TBARS) assay showed that garlic consumption
that resulted in a significant decrease in
lipid peroxidation. The lowest levels of TBARS
were observed in fish fed diet supplemented with
30 g kg
1 garlic. However, higher doses of garlic
(40 and 50 g kg
1 diet) caused no further reduction
in serum TBARS. The results showed a significant
increase in superoxide dismutase in all of the
garlic-treated groups compared with the control.
Ingestion of 10, 20 and 30 g kg
1 dietary garlic
resulted in a significant reduction in the catalase
activity compared with all but the 10 g kg
group. There was no significant difference in glutathione
peroxidase activity among the different
groups. Serum alanine aminotransferase and
aspartate aminotransferase levels increased significantly
in trout-fed diets containing 40 and
50 g kg
1 garlic powder. These results suggest
that dietary garlic may improve the antioxidant
status of rainbow trout. However, undesirable
effects of higher doses of garlic should

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