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Bu çalışmada, % 2 oranında masere sarımsak (Allium sativum L.) ve Tunceli sarımsağı (Allium tuncelianum Koll.) yağları, ortalama ağırlıkları: 39.0 ± 1.64 gr. olan gökkuşağı alabalıklarının yemlerine ilave edilmiştir. Çalışmanın sonunda, gökkuşağı alabalıklarının kan parametreleri ve NBT (Nitroblue Tetrazolium) seviyeleri tespit edilmiştir. Sarımsak uygulaması yapılan gruplarda, MCH, P-LCR, PCT, PLT ve MPV parametrelerinde kontrol ve stres gruplarına göre istatistiksel olarak farklılık bulunmuştur (P<0.05). WBC, LYM, MID, RBC, HGB, HCT, MCV, MCHC, RDW-SD, RDW-CV ve PDW, değerleri arasında bir farklılık görülmemiştir (P> 0.05). Sarımsak uygulamaları sonucu NBT seviyeleri önemli derecede azalma göstermiştir (P<0.05). Bu durum sarımsağın hücrelerdeki oksidatif stresi azalttığını göstermektedir.
In this study, 2 percent of the masses were corn (Allium sativum L.) and tunceli corn (Allium tuncelianum Koll.) Oil, average weight: 39.0 ± 1.64 gr. He has been given the food of the heavens. At the end of the study, blood parameters and levels of Nitroblue Tetrazolium (NBT) were identified. In the groups that were applied, MCH, P-LCR, PCT, PLT and MPV parameters statistically differed according to control and stress groups (P<0.05). WBC, LYM, MID, RBC, HGB, HCT, MCV, MCHC, RDW-SD, RDW-CV and PDW, no difference between the values (P> 0.05). As a result of the applying, the NBT levels were significantly decreased (P<0.05). This state indicates that cheese reduces oxidative stress in the cells.
In this study, 2% of macerated garlic (Allium sativum L.) and Tunceli garlic (Allium tuncelianum Kollman) oils were added to the feeds of rainbow trout with an average weight of 39.0 ± 1.64 g. At the end of the study, blood parameters and NBT (Nitroblue Tetrazolium) levels of rainbow trout were determined. A statistically significant increase in the MCH, P-LCR, PCT, PLT and MPV parameters was observed in the groups with garlic application compared to the control and stress groups (P <0.05), although there was a numerical increase in all blood parameters. There was no statisticall ysignificant difference between WBC, LYM, MID, RBC, HGB, HCT, MCV, MCHC, RDW-SD, RDW-CV and PDW levels (P> 0.05). NBT levels decreased significantly as a result of garlic applications (P <0.05). This shows that garlic reduces oxidative stress in cells.
Alan : Eğitim Bilimleri; Fen Bilimleri ve Matematik; Mühendislik
Dergi Türü : Ulusal
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