The Influence of Some Phytoadditives on Growth Performances and Meat Quality in Rainbow Trout (Oncorhynchus Mykiss)
Keywords:
phytoadditives, growth indices, garlic, ginger, oregano, Echinacea, rainbow troutAbstract
The experiment aimed to determine the bioproductive effects of the administration of phytoadditives in rainbow trout feeds. The additives were represented by garlic, ginger, oregano and Echinacea that where added into rainbow trout feed in proportions of 2% garlic (L1E), 1% ginger (L2E), 1% oregano (L3E) and 0.5% Echinacea (L4E). The experimental period was 116 days. The greatest weight gain was recorded in the L3E group and the lowest in the L4E group. The highest specific growth rate was recorded in the L4E group. The lowest feed conversion ratio was recorded in the L3E group and the highest in the control group Analyzing the meat chemical composition, the highest increase in dry matter was recorded in L1E group compared with the control group; the biggest increase in the Gross Protein value was recorded in L4E group, the L3E group showing a decrease compared with the control group. Regarding the Gross Fat content, the highest value was recorded in the L1E compared to the control group while the L3E group showed a decrease of GF content, compared with the control group. The results obtained confirm the beneficial effects of these phytoadditives on the growth and consumption indices in rainbow trout.
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