The effect of short-term nutrition of turmeric (Curcuma langa ) and black pepper (Piper nigrum ) combination on blood parameters, immunity and liver enzymes in rainbow trout (Oncorhynchus mykiss )

The aim of this study was to evaluate the effect of short-term feeding of turmeric (Curcuma langa) and black pepper (Piper nigrum) on blood and immune parameters and liver enzymes of rainbow trout (Oncorhynchus mykiss) during 30 days. A total of 450 fish with an average weight of 24.95±0.70g were selected and in ten experimental groups, fed with diet containing turmeric (C) and black pepper (P) in a combined ratio (R) of 30, 50 and 70% at levels (L) of 0 (control), 0.25, 0.5 and 1%. Parameters with independent effect including AST at the level of 0.25%, lysozyme and complement at the level of 0.5% and RBC and hematocrit at the level of 1% had the highest levels. The highest amount of hemoglobin, total protein and the lowest amount of triglyceride and cholesterol were reported in the higher ratio of black pepper to turmeric (30%C + 70%P) at the level of 1% of plant supplement. The highest amount of globulin and total immunoglobulin was observed at the level of 0.25% of the diet and the combined ratio of 70%C + 30%P. Improvement of these parameters can be due to the positive effect of turmeric and black pepper combination on the immunity of rainbow trout. Therefore, it can be suggested that the 1% herbal supplements be used in the diet of rainbow trout.