Effect of dietary inclusion of garlic as additive on growth, heamatology and histological changes of intestinal mucosa of Clarias gariepinus (Burchell 1822) fingerlings
2025
Ikwor, Tina Nkechinyere
A 72-day experiment was conducted in outdoor of 0.9cm3 square concrete tanks filled with fresh water toevaluate the effect of dietary inclusion of garlic as additive on growth performance, hematology andhistological changes of intestinal mucosa of Clarias gariepinus fingerlings. 150 C. gariepinus fingerlings atmean weight (3.13 ± 0.07g) and length 6.08±0.03cm were randomly distributed into five dietary treatmentsand stocked at 10fingerlings per tank (120L) and replicated twice. They were fed with 45% crude proteindiets varied garlic inclusions at 0.00, 0.5, 0.75, 1.00 and 1.5 g/kg ad libitum twice daily. Data collected ongrowth performance indices, nutrient utilization and blood parameters were subjected to one-way analysisof variance (ANOVA) using Completely Randomized Design (CRD). The results revealed that fish increasedsignificantly in weight (P < 0.05) as the level of garlic increases in diets and utilized the feed efficiently thanthe control. Significant differences (P < 0.05) were observed in all the blood parameters due to garlicinclusions. The histological examinations indicated mild focal area of inflammatory cell aggregate, mildinfiltration of inflammatory cell (IIC) for 0.75 to 1.00g/kg and severe effect of ulceration and focal area ofnecrotic debris (ND) of the mucosa was observed in control diet and inclusion levels above 1.00g/kg. Resultobtained in this study indicated that garlic inclusion in a compounded fish diets up to 1.00g/kg balances thefeed with no negative severe effect to the tissue. Dietary garlic inclusion at 1.00g/kg had the bestperformance in growth and blood values. Therefore, from the findings of this research, garlic is encouragedto be included in fish diet from 0.75-1.00g/kg.
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Este registro bibliográfico ha sido proporcionado por Association of Deans of Agriculture in Nigeria Universities