In this study, the dietary effect of garlic powder (GP) as an herbal supplement on the growth performance, digestive enzymes, innate immunity, and antioxidant capacity of narrow-clawed crayfish, Postantacus leptodactylus, was investigated. In a 90-day feeding trial, the crayfish (N = 360; 25.90 ± 0.41 g initial weight) were fed with a basal diet (control; GP-free) and supplemented diets with three levels of GP (0.5%, 1%, and 2%). The highest final weight and specific growth rate were obtained in the crayfish fed with GP at 1% and 2% (P < 0.05) and the weight gain in GP 2% treatment was 1.6 fold more than the control group. Also, the feed conversion rate and protein efficiency rate were improved in the GP-add groups compared to the control group (P < 0.05). Furthermore, the highest counts of total hemocyte, large-granular cell, and semi-granular cell were recorded in those fed with GP 2% diet. The crayfish fed GP 2% diet showed the highest and lowest body crude lipid (0.24 ± 0.03%) and protein contents (15.95 ± 0.12%), respectively. The highest protease (1.92 ± 0.03 U/ml) and amylase (8.36 ± 0.3 U/ml) activities were detected in the crayfish hepatopancreas fed with GP at 2% (P < 0.05). The highest lysozyme activity (21.26 ± 2.08 U/ml) was observed in the group fed with GP 2% diet, which showed a significant difference from others. Besides, total plasma protein and phenoloxidase activity in the groups fed with GP 1% and GP 2% diets were significantly higher than the control group. Moreover, the activities of superoxide dismutase (79.30 ± 2.19 U/ml) and nitric oxide synthase (4.16 ± 0.05 U/ml) in the plasma were significantly increased in GP 2% diet with respect to the GP 0.5% and control groups (P < 0.05). These findings confirmed the beneficial effects of dietary GP, especially at 2%, on growth rate, physiological performance, innate immunity, and antioxidant capacity in P. leptodactylus.
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