Abstract
Simple Summary
Ascorbic acid and garlic have been used in several studies as enhancers or promoters of growth performance and health conditions in mammalian species. However, few studies have been performed in fish. In this regard, this study aimed to evaluate the effects of garlic and/or ascorbic acid on growth performance, feed utilization, chemical body composition, and hemato-biochemical parameters of juvenile Asian sea bass. The results demonstrated that dietary supplementation of garlic alone (40 g/kg diet) was highly effective in improving the studied parameters in comparison with that of ascorbic acid alone or a mixture of garlic (20 g/kg diet) and ascorbic acid (0.75 g/kg diet).
The current study investigated effects of garlic (Allium sativum) and/or ascorbic acid on growth performance, feed utilization, biochemical body composition, and hemato-biochemical parameters of juvenile Asian sea bass. A total of 600 fish (43.14 +/- 0.23 g body weight) were divided into four groups. Fish in the first group were fed basal diet and served as a control group. Fish in groups 2, 3 and 4 were fed a basal diet mixed with garlic (40 g/kg diet), ascorbic acid (1.5 g/kg diet), or garlic (20 g/kg diet)/ascorbic acid (0.75 g/kg diet) mixture, respectively, for 12 weeks. A significant (p < 0.05) increase was observed in growth performance, feed utilization, and chemical body composition in fish fed garlic alone in comparison with the control and other treated groups. All hematological indices, biochemical parameters, and survival rate were not changed significantly (p > 0.05) in all groups throughout the experimental period when compared with the control. Total cholesterol and feed conversion ratio were significantly (p < 0.05) decreased in fish fed garlic alone in comparison to the control and other treated groups. Conclusively, dietary supplementation of garlic alone (40 g/kg diet) was highly effective in improving most of the studied parameters in comparison with that of ascorbic acid alone or a mixture of garlic (20 g/kg diet) and ascorbic acid (0.75 g/kg diet).