Dietary Cinnamon Successfully Enhanced the Growth Performance, Growth Hormone, Antibacterial Capacity, and Immunity of European Sea Bass (<i>Dicentrarchus labrax</i>)
Mahmoud M. Habiba,
Ebtehal E. Hussein,
Ahmed M. Ashry,
Ahmed M. El-Zayat,
Aziza M. Hassan,
Ahmed M. El-Shehawi,
Hani Sewilam,
Hien Van Doan,
Mahmoud A.O. Dawood
Affiliations
Mahmoud M. Habiba
National Institute of Oceanography and Fisheries, NIOF, Cairo 11865, Egypt
Ebtehal E. Hussein
Department of Poultry and Fish Production, Faculty of Agriculture, Menoufia University, Shebin El-Kom 32516, Egypt
Ahmed M. Ashry
National Institute of Oceanography and Fisheries, NIOF, Cairo 11865, Egypt
Ahmed M. El-Zayat
Department of Fish Production, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo 11865, Egypt
Aziza M. Hassan
Department of Biotechnology, College of Science, Taif University, Taif P.O. Box 11099, Saudi Arabia
Ahmed M. El-Shehawi
Department of Biotechnology, College of Science, Taif University, Taif P.O. Box 11099, Saudi Arabia
Hani Sewilam
The Center for Applied Research on the Environment and Sustainability, The American University in Cairo, Cairo 11835, Egypt
Hien Van Doan
Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
Mahmoud A.O. Dawood
The Center for Applied Research on the Environment and Sustainability, The American University in Cairo, Cairo 11835, Egypt
Dietary cinnamon has several bioactive compounds with growth-promoting and immunomodulation potential and is suggested for finfish species. This study evaluated the inclusion of cinnamon at 0, 10, 15, and 20 g/kg in European sea bass (Dicentrarchus labrax) diets. After 90 days, the highest final weight, weight gain, specific growth rate, protein efficiency ratio, and the lowest feed conversion ratio were seen in fish treated with 10 g/kg (p p Vibrio spp. and Faecal Coliform counts were observed in fish treated with cinnamon than fish fed a cinnamon-free diet (p p p p p p p < 0.05). In conclusion, dietary cinnamon is suggested at 10–15 g/kg for achieving the high production and wellbeing of European sea bass.
