INFLUENCE OF BAKER’S YEAST ON THE ANTIOXIDANT PROTECTION SYSTEM OF RUSSIAN STURGEON (Acipenser gueldenstaedtii Brandt) FINGERLING
Journal Title: Водні біоресурси та аквакультура - Year 2018, Vol 2, Issue
Abstract
The paper presents the results of studies of the influence of baker’s yeast on the antioxidant protection system of the Russian sturgeon fingerling. The baker’s yeast, after being deactivated using low temperatures, was fed to the fish as a dietary supplement to the starter feed. After that, the effect of various concentrations of these single-celled organisms on the antioxidant defense system of the organism was studied. For this purpose, an analysis of the level of activity of enzymes of the antioxidant defense system and the level of accumulation of lipid peroxidation products in the liver and muscles was used. It was found that the yeast in general have a positive effect on the antioxidant system and they should be used in the feeding of sturgeon for the first time after the transition to exogenous feeding.
Authors and Affiliations
М. Ю. Симон, І. І. Грициняк, Ю. М. Забитівський
Keywords
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