Evaluation of Some Haematological, Enzymes and Immunological Blood Indices of Carp (Cyprinus carpio) Fed with Different Levels of Vitamins C and E

Inroduction & Objective: Vitamins are organic compounds, which are vital for fish, and their shortages lead to severe disorders in the body of the fish, and since fish only absorb vitamins through food, this study examines the effects of different levels of vitamins C and E on blood and immunity factors of common carp (Cyprinus carpio). The present study was carried out with 9 diets containing 0, 200 and 400 mg / kg of vitamin C and 0, 200 and 400 mg / kg of vitamin E for 6 weeks. At the end of the blood sampling from fish blood stem vein removal was performed and blood, enzyme and immune factors were measured in a hematologic laboratory. Blood analysis showed that there was a statistically significant difference between the groups in terms of RBC, hemoglobin, hematocrit, lymphocyte, monocyte, eosinophil, neutrophil, MCH and MCV (P <0.05). There was no significant difference in MCHC between the groups (P> 0.05). By adding vitamins C and E, the levels of lactate dehydrogenase, alanine aminotransferase, aspartate aminotransferase and alkaline phosphatase decreased, and the activity of lysozyme, ACH50, and IGM increased. The results of this study showed that in most of the indices, 400 mg / kg of vitamin C and E supplementation improves performance. Adding different amounts of vitamins C and E will increase blood factors and improve immune function.