Effect of ethanolic extract of dill plant (Anethum graveolens) on growth, body composition and activity of antioxidant enzymes in rainbow trout (Oncorhynchus mykiss)

In this study, the effect of ethanolic extract of dill plant on growth, body composition and antioxidant activity in rainbow trout with an average weight of 12± 0.32g was investigated. The fish were fed in 500, 1000, 1500 and 3000 mg/kg feeds for 56 days. The results indicated that the growth factors had the highest body weight gain, specific growth rate and best FCR in 1000 and 1500 mg/kg treatments (P<0.05). On the other hand, the highest and lowest amount of carcass protein was in treatments of 3000 and 1500 mg/kg, respectively. Also, the highest and lowest levels of fat were observed in treatments of 1500 and 3000 mg/kg of the ethanolic extract, respectively (P<0.05). In addition, the highest levels of superoxide dismutase and catalase enzyme activity were observed at levels of 1500 and 1000 mg/kg, respectively and the lowest levels for both enzymes were in 3000 mg/kg treatment. Based on the results of the present study, the concentrations of 1000 and 1500 mg/kg extract increased the weight and activity of the superoxide dismutase and catalase enzymes in this fish.