The Effect of Black Cumin (Nigella sativa) Oil on Oxidative Stress and Some Antioxidant Parameters in Scaly Carp (Cyprinus carpio) Held at Different Water Temperatures

Serpil Mişe Yonar

Abstract


In this study, it was investigated the effect of black cumin oil on malondialdehyde (MDA) and glutathione (GSH) levels and glutathione-S-transferase (GST) activity in scaly carp (Cyprinus carpio carpio) held at different water temperatures. Black cumin oil (10 mg/kg feed) were administered to the fish maintained at 20, 24 and 28°C. The fish maintained at 24°C were selected as control group. Treatment was continued for 10 days, and at the end of this period, liver and kidney samples were obtained from fish. The MDA level of fish at 20 and 28°C was significantly increased, while the GSH level and GST activity were significantly decreased. The MDA level was significantly decreased, while the GST activity and the GSH level were significantly increased with black cumin oil administration to these groups. According to the data obtained, black cumin oil may be used as an antioxidant against the stress caused by temperature differences in fish.

Keywords


Antioxidant system; Black cumin oil; Cyprinus carpio; Oxidative stress; Scaly carp; Temperature

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DOI: https://doi.org/10.24925/turjaf.v5i9.1038-1043.1231

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed in: