The Effect of Phytoadditive Combination and Growth Performances and Meat Quality in Rainbow Trout (Oncorhychus mykiss)

Abstract

Phytoadditives have been used for millennia in traditional human medicine but only recent in animals to improve the growth performances and to reduce disease outbreaks. The goal of the present experiment has been to determine the effect of phytoadditive combinations on growth performances and meat quality in rainbow trout (Oncorhychus mykiss). The phytoaditive combinations were represented by garlic (2%) + ginger (1%) – group 1E and oregano (1%) and Echinacea (0.5%) – group 2E. the dietary treatment with phytoadditive combinations led to a better body weight gain in all the experimental groups compared to the control. Also the specific growth rate and the FCR values were improved in the experimental groups, the best values being recorded in group 1E. the experimental groups also had a higher survival rate, the highest value being recorded in group 1E. meat quality was not significantly influenced by dietary treatment of phytoadditive combinations. The meat Selenium content significantly varied among all experimental groups, the highest value being recorded in group 1E and the lowest in the control group. Dietary treatment with phytoadditive combination had a positive influence on growth and consumption indices with no significant changes in meat quality but significantly influencing the meat Selenium content.

Keywords

• echinacea
• garlic
• ginger
• oregano
• selenium
• trout