Effects of astaxanthin, red pepper and orange pepper on growth, coloration, hematological and immunology factors in Caspian Sea salmon (Salmo trutta caspius)

This study does on 300 fish and 10 treatments with 3 replications. Foods consists of 35, 40, 45 ppt (Astaxanthin), 33, 44, 55 ppt (red pepper) and), 33, 44, 55 ppt (orange pepper), respectively. During the period, the fish were biometried, the fish were bled and their meat was evaluated. 45 ppt astaxanthin treatment had the most change in the color of the meat. Based on the results obtained, the most final weight of body (365.6 ± 6.57), %BWI (83.07 ± 2.45), obesity rates (0.56 ± 0.04), GR (2.77 ± 0.08), SGR (1.01 ± 0.02) and survival rate (99.89 ) belonged to 55 ppt red pepper treatment (P<0.05). The lowest and the most amount of FCR belonged to 55 ppt red pepper treatment (2.76 ± 0.09) and control group and the differences were significant (P<0.05). The most number of red blood cells (1988333.3 ± 7637.6), number of white blood cells (17500 ± 500), hemoglobin (25.83 ± 0.45), hematocrit (85.47 , neutrophil (75.5 ) and lymphocyte (201.7 ) belonged to 45 ppt astaxanthin treatment and had significantly different with control group (P<0.05). The results of immunology factors showed that there are the most amount of lysozyme (170 ) and total immunoglobulin (154.67 ± 0.58) in 55 ppt orange pepper treatment and the most amount of IgM (76.87 ± 0.81) in 55 ppt red pepper treatment and had significantly different with control group (P<0.05). Therefore it can be concluded that plant sources increased growth and resistance of the immune system in fish.