Effects on oxidative stress and some non-enzymatic antioxidants of male crayfish (Pontastacus leptodactylus) in moulting period of trout diet.

Abstract

The aim of this study was to investigate the effects of trout and control diet on malondialdehyde (MDA), vitamin E (VE), vitamin C (C), vitamin A (VA) and beta carotene (ꞵC) levels in tissues (hepatopancreas, muscle and gills) of Pontastacus leptodactylus during moulting period. The control diet was formulated to contain approximately 37.0% crude protein, 7.6% crude fat. The trout diet was obtained from the feed factory as ready-made. The crude protein content of trout feed was 53.0%  and crude fat content was recorded as 15.0%. The experiment was carried out with 3 replicates for each dietary treatment. 15 males were used for each replicate (90 females in total). Statistically significant were detected that the levels of MDA increased in the hepatopancreas, muscle and gills tissues of crayfish fed with trout diet according to control diet. In this study, VE, VA, VC and ꞵC levels were found to be lower in trout diet group compared to control diet group. In addition, toward the end of the study, although the crayfish during molting died in trout diet group, no deaths were recorded in control diet group.