Whole Body Antioxidant Status of Silver Carp Fingerlings Fed Diet Containing Various Dietary Organic Acids

Abstract

A 10-week feeding trial was conducted to evaluate the whole- body antioxidant status of silver carp fingerlings when fed with diets containing various organic acids. Five experimental diets were formulated, such as D1 containing no supplemented organic acids, while D2 contain (2%malic acid), D3 (2%citric acid), D4 (2% formic acid) and D5 (2% lactic acid). During the experiment, water quality parameters including temperature, pH and DO were controlled. Results showed that acidification of diet significantly reduced the activity of SOD, CAT and GPX throughout the body of silver carp fingerlings. Moreover, among different organic acid groups, the maximum value was observed in citric acid while, minimum value was recorded in formic acid. Data on whole -body antioxidant enzymes were subjected to one-way analysis of variance following Steel et al. (1996). Differences between among means were compared by Tukey`s Honestly Significant Difference Test and considered significant at (p<0.05) (Snedecor and Conhran, 1991).