Farklı Su Sıcaklıklarında Tutulan Pullu Sazan (Cyprinus carpio)’da Çörek Otu (Nigella sativa) Yağının Oksidatif Stres ve Bazı Antioksidan Parametrelere Etkisi

Bu çalışmada; farklı su sıcaklıkları uygulanmış pullu sazan (Cyprinus carpio)'da malaondialdehit (MDA) ve glutatyon (GSH) düzeyi ile glutatyon-S-transferaz (GST) enzim aktivitesine çörek otu yağının etkisi araştırılmıştır. 20, 24 ve 28°C' de tutulan balıklara çörek otu yağı (10 mg/kg yem) uygulanmıştır. Kontrol grubu olarak 24°C'de tutulan balıklar seçilmiştir. Uygulama 10 gün devam etmiş ve bu sürenin sonunda balıklardan karaciğer ve böbrek örnekleri alınmıştır. Çalışma sonucuna göre 20°C ve 28°C'deki balıkların MDA düzeyinin önemli oranda arttığı, GSH düzeyi ile GST aktivitesinin düştüğü tespit edilmiştir. Bu gruplarda çörek otu yağı uygulamasıyla MDA düzeyinin istatistiksel olarak önemli düzeyde düştüğü, GSH düzeyi ile GST aktivitesinin önemli oranda yükseldiği belirlenmiştir. Elde edilen sonuçlara göre, balıklarda sıcaklık farklılıklarından kaynaklanan strese karşı çörek otu yağı antioksidan olarak kullanılabilir.

The Effect of Black Cumin (Nigella sativa) Oil on Oxidative Stress and Some Antioxidant Parameters in Scaly Carp (Cyprinus carpio) Held at Different Water Temperatures

In this study, it was investigated the effect of black cumin oil on malondialdehyde (MDA) and glutathione (GSH) levels and glutathione-S-transferase (GST) activity in scaly carp (Cyprinus carpio carpio) held at different water temperatures. Black cumin oil (10 mg/kg feed) were administered to the fish maintained at 20, 24 and 28°C. The fish maintained at 24°C were selected as control group. Treatment was continued for 10 days, and at the end of this period, liver and kidney samples were obtained from fish. The MDA level of fish at 20 and 28°C was significantly increased, while the GSH level and GST activity were significantly decreased. The MDA level was significantly decreased, while the GST activity and the GSH level were significantly increased with black cumin oil administration to these groups. According to the data obtained, black cumin oil may be used as an antioxidant against the stress caused by temperature differences in fish.

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