Volume 4, Issue 3, 2022, Pages 1 - 5

Author(s) : Farid Firouzbakhsh -Seyedeh Mitra Aghili-Sarah Haghparast * ¹

Abstract :
The purpose of this research was to investigate the effect of different levels of turmeric powder (Curcuma langa) and black pepper (Piper nigrum) on the body chemical composition of rainbow trout (Oncorhynchus mykiss). 450 rainbow trout with an average weight of 24.95 ± 0.70 grams in 10 experimental treatments with 3 repetitions in 60 days with levels (zero, 0.25, 0.5 and 1% of diet) two plants were fed from three combined levels (30% turmeric + 70% black pepper, 50% turmeric + 50% black pepper, 70% turmeric + 30% black pepper). At the end of the course, the body composition of the fish was evaluated. The results showed that although the amount of protein, fat and ash in the fish body was not significant, the amount of dry matter and moisture in the fish body was influenced by the independent effect of the percentage of adding herbal supplements. And the lowest percentage of dry matter was observed at the levels of 0.25, 0.5 and 1% compared to the control treatment, and the lowest percentage of moisture was observed in the control group, and other levels showed the highest values compared to the control treatment.

Keywords :
rainbow trout, turmeric, black pepper, body composition