Effect of Rosemary (Rosmarinus officinalis) Extract on the Antioxidant Status and Proximate Composition of Prawn (Macrobrachium rosenbergii) Meat

Abstract

ABSTRACT Considering the potential of rosemary as a metabolic modulator, the use of this plant as a supplement in the diet of freshwater prawns can contribute to improving the physiological and metabolic conditions of prawns. This study aimed to evaluate the effects of rosemary extract supplementation on the physiology and body composition of Macrobrachium rosenbergii prawn. Four formulations were made containing 0%, 2%, 5%, and 15% of rosemary extract; the prawns received supplemented diet for 90 days. The zootechnical parameters, the antioxidant status, aspartate aminotransferase (AST) and alanine aminotransferase (ALT), glutathione reductase (GR), glutathione S-transferase (GST) activities, reduced glutathione (GSH) levels and thiobarbituric acid reactive substances (TBARS), and the proximate composition of meat were evaluated. Reduced glutathione levels and increased GR and GST activities were observed for all rosemary extract concentrations studied. In addition, the supplementation with 15% of rosemary extract significantly increased the lipid peroxidation in prawn liver. Regarding the proximate composition of meat, the rosemary extract led to significant reductions in lipid content without affecting the other parameters. The addition of rosemary extract had a pro-oxidant potential and dose-dependent effect, leading to significant physiological changes reflected in the composition of prawn meat.