Yeme İlave Edilen Vitamin A, Beta karoten ve Astaksantinin Kerevit (Astacus leptodactylus, Esch. 1823)'lerin Kabuk Değiştirme Döneminde Etkileri

Bu çalışmada; yeme ilave edilen vitamin A, beta karoten ve astaksantininin kabuk değiştirme döneminde olan Astacus leptodactylus türü kerevitlerin hepatopankreas, kas ve solungaç dokularındaki oxidatif stres (malondialdehit (MDA)), vitamin A, E, C, beta karoten ve astaksantin miktarı üzerine etkileri araştırıldı. Bu amaçla %38 oranında ham protein içeren bir kontrol rasyonu (K) düzenlendi. Bu rasyona vitamin A (240 mg kg-1), beta karoten (200 mg kg-1) ve astaksantin (200 mg kg-1) ilave edilerek sırasıyla DA, D?C ve DAX kerevit grupları beslendi. Yapılan analizler sonucunda; yeme ilave edilen antioksidan maddelerin kerevitlerin kabuk değiştirme döneminde dokulardaki malondialdehit (MDA) değerini düşürdüğü tespit edildi. Kontrol grubuna oranla DA, D?C ve DAX grubundaki kerevitlerin dokularındaki vitamin E, C, A, beta karoten ve astaksantin miktarlarının yüksek olduğu belirlendi. Diğer gruplara oranla DAX grubundaki kerevitlerin dokularında vitamin E, C, A, beta karoten ve astaksantin miktarlarının daha yüksek, MDA seviyesinin daha düşük olduğu saptandı. Bu nedenlerle, kabuk değiştirme döneminde 200 mg kg-1astaksantinin yeme ilave edilmesinin yararlı olacağı kanısına varıldı

The Effects of Vitamin A, Beta Carotene and Astaxantin Added to the Ration on Moulting Period of Freshwater Crayfish (Astacus leptodactylus, Esch. 1823)

In this study, the effects of dietary vitamin A, beta carotene and astaxanthine supplementation on oxidative stress and vitamins A, E, C, ?-carotene and astaxanthin in the hepatopancreas, muscle and gills tissues of the freshwater crayfish, Astacus leptodactylus during moulting was investigated. For this aim, a control diet (K), containing 32% crude protein was prepared. The DA, D?C and DAX groups of crayfish respectively were fed by added vitamin A (240 mg kg-1), beta carotene (200 mg kg-1) and astaxanthine (200 mg kg-1) in control diet. In the results of analysis, it was determined that the supplemental of antioxidants in diet decreased malondyaldehide (MDA) levels in the tissues during moulting. The levels of vitamin E, C, A, beta carotene and astaxantin in the tissues were high in the DA, D?C and DAX groups compared to C group. It was concluded that the vitamin E, C, A, beta carotene and astaxantin levels were higher than the other groups in DAX group, and were lower in MDA levels. For these reasons, it is useful to add 200 mg kg-1 astaxanthine to the diet during moult.

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