Effects of dietary levels of essential oil ( EO ) extract from bitter lemon ( C itrus limon ) fruit peels on growth, biochemical, haemato‐immunological parameters and disease resistance in Juvenile L abeo victorianus fingerlings challenged with A eromon

Abstract

Essential oils (EOs) are used in the food industry because of their biological activity. We evaluated the effects of administration of essential oil (EO) extracted from bitter lemon (Citrus limon) fruit peels on the growth performance, biochemical, haemato‐immunological parameters and possible disease resistance in fingerlings (4 weeks old) Labeo victorianus challenged with Aeromonas hydrophila. Fish were divided into five groups and fed diets supplemented with C. limon fruit peels EO extract at 1%, 2%, 5% and 8% [as fed basis] and treatment compared with control group fed diet without C. limon fruit peels EO extract. The experiment was executed in triplicate. Concentration of plasma cortisol, glucose, triglyceride and cholesterol decreased while that of total protein and albumin increased as dietary inclusion of the EO extract of C. limon fruit peels was increased from 2% to 5%. Meanwhile haemato‐immunological parameters including red blood cell (RBC), white blood cell (WBC) counts, haematocrit (Htc), mean cell haemoglobin (MCH), mean cell haemoglobin concentration (MCHC) and neutrophiles increased with increasing dietary inclusion from 1% to 5% inclusion of C. limon fruit peels EO extract. Serum immunoglobulins, lysozyme activity and respiratory burst increased with increasing dietary levels up to 5% inclusion of EO extract of C. limon fruit peels. We demonstrate that formulation of feeds by incorporating upto 5% the EO extract from C. limon fruit peels significantly improved biochemical, haematological and immunological response in juvenile fish resulting to lower mortality than the untreated groups and appear to be effective antibacterial against A. hydrophila.

Effects of dietary Bergamot ( Citrus bergamia ) peel oil on growth, haematology and immune response of European sea bass ( Dicentrarchus labrax ) juveniles

“…A number of studies reported the usefulness of EOs from different plants in aquaculture diets. These studies have suggested that EOs could improve not only the growth performance but also the health status indicated by blood parameters (Ngugi et al, ; de Souza et al, ). Similar results were observed in the current study in terms of fish growth, feed utilization and blood parameters.…”

Substitution effect of Undaria pinnatifida with citrus ( Citrus unshiu , Marcovitch) peel by‐product in feed on the growth, body composition and air exposure stressor of juvenile abalone ( Haliotis discus , Reeve 1846)

“…peels are rich in numerous biologically active compounds, such as vitamin C, phenolic acids, pectin and flavonoids (Bocco, Cuvelier, Richard, & Berset, ; Manthey & Grohmann, ; Rafiq et al, ) having potential anti‐allergenic, anti‐atherogenic, anti‐inflammatory, antimicrobial, antioxidant, antithrombotic, cardioprotective and vasodilatory effects (Benavente‐García, Castillo, Marin, Ortuño, & Del Rio, ; Middleton, Kandaswami, & Theoharides, ). Several studies on dietary inclusion effects of citrus meal and citrus by‐products fermented on olive flounder ( Paralichthys olivaceus , Temminck & Schlegel) (Lee et al, ; Seo, Kim, Son, & Lee, ) and red sea bream ( Pagrus major Temminck & Schlegel) (Song, Park, Lee, & Lee, ), citrus ( Citrus unshiu Marcovitch) pomace on abalone ( Haliotis discus discus , Reeve) (Jwa & Yeo, ), C. aurantium Linnaeus oil on silver catfish ( Rhamdia quelen Quoy and Gaimard) (Lopes et al, ) and essential oils extracted from bitter lemon ( C. limon Osbeck) peels on fish ( Labeo victorianus Boulenger) (Ngugi, Oyoo‐Okoth, & Muchiri, ) have been reported. Therefore, CPB seems to have high potential as an alternative source for MA in abalone feed as well.…”

Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars

“…is the third major Citrus species after orange and mandarin in the world (Miran et al 2016), and it is widely used as fresh, beverages, cook material and preservative for food (González-Molina et al 2010;Ngugi et al 2016). Owe to its tart flavor, lemon is popularly used in beverages, ice creams, desserts, salad dressings, and many meat and vegetable dishes.…”