Effects of different levels of dietary butyric acid on some growth performance, immunity and digestive enzymes activity of yellowfin seabream (Acanthopagrus latus Houttuyn, 1782)

Abstract

This study was conducted to evaluate the effects of different dietary levels of butyric acid on growth performance, immunity and digestive enzyme activities in yellowfin seabream (Acanthopagrus latus) (8.59 ± 0.33 g) at the period of 60 days. After 2-week adaptation, 120 fish with a density of 10 fish/tank in a completely randomized design were distributed to 12 tanks. Fish were fed with 4 levels of butyric acid including zero (control), 2.5 (T1), 5 (T2) and 10 g/kg (T3) of diet 2 times per day. The results showed that different levels of butyric acid in diet had significant effects on growth performance and nutritional indices compared to the control (p0.05). The food conversion ratio in control group was significantly higher than in the other treatments (p0.05). In conclusion, butyric acid, especially at the level of 10 g/kg of diet, displayed positive effects on the growth, immune indices and enzyme activities in yellowfin seabream.

Keywords

• butyrate
• organic acid
• yellowfin seabream enzyme
• non-specific immunity