NDLI: Effect of dietary inclusion of various sources of green tea on growth, body composition and blood chemistry of the juvenile olive flounder, Paralichthys olivaceus

Content Provider	Springer Nature Link
Author	Cho, Sung Hwoan Lee, Sang Mok Park, Byum Hee Ji, Sung Choon Lee, Jinhwan Bae, Jeanhee Oh, Sung Yong
Copyright Year	2006
Abstract	This study was performed to determine the effect of the dietary inclusion of various sources of green tea on growth, body composition and blood chemistry of the olive flounder. Twenty-five juvenile fish were distributed into each of 15 180 l flow-through tanks. Five experimental diets with triplicates were prepared: control, raw leaves, dry leaves, by-product and extract. The 5% various sources (raw leaves, dry leaves and by-product) of green tea were included in the experimental diets at the expense of 5% wheat flour. The extract was diluted with water and mixed with the ingredients to maintain 5% green tea at the same concentration as in the other diets. Weight gain and specific growth rate of fish fed the control diet and experimental diet containing extract were higher than those of fish fed the diets containing raw and dry leaves and by-product. Feed and protein efficiency ratio for fish fed the control diet and diet containing extract was higher than for fish fed the diets containing raw leaves and by-product. The level of low-density lipoprotein (LDL) cholesterol of fish fed the control diet was higher than that of fish fed the other diets containing various sources of green tea. The glutamic oxaloacetic transaminase (GPT) concentration of fish fed the diets containing raw leaves and extract was lower than that of fish fed the control diet. Crude lipid content of liver in fish fed the control diet was higher than that in fish fed the diets containing raw and dry leaves and by-product but was not significantly different from that of fish fed the diet containing extract. Dietary inclusion of extract was the most effective way to improve growth and feed utilization of the olive flounder among the various sources of green tea, and all sources of green tea were effective in lowering serum LDL cholesterol and GPT of the fish.
Starting Page	49
Ending Page	57
Page Count	9
File Format	PDF
ISSN	09201742
Journal	Fish Physiology and Biochemistry
Volume Number	33
Issue Number	1
e-ISSN	15735168
Language	English
Publisher	Kluwer Academic Publishers
Publisher Date	2006-12-13
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Green tea Olive flounder Paralichthys olivaceus Blood chemistry LDL-cholesterol GPT Body composition Zoology Animal Biochemistry Animal Anatomy / Morphology / Histology Animal Physiology Hydrobiology
Content Type	Text
Resource Type	Article
Subject	Physiology Medicine Biochemistry Aquatic Science

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