International Journal of Aquaculture, 2025, Vol.15, No.6, 266-274 http://www.aquapublisher.com/index.php/ija 270 2.2.3 Body composition In Korea they studied the effect of garlic extract on thw composition of the juvenile of Sterlet Sturgeon (Acipenser ruthenus) and the results were as the moisture content was decreased from 77.5% to 77.2% for two fish groups, which was however not significantly different (p>0.05). While protein slightly decreased from 13.8% to 13.1% whereas, lipid greatly increased from 4.8%~5.4% and 6.1% for control and 0.5% GE, respectively. However, a significant different was not observed (p>0.05) between initial and control groups. (Dong-Hoon Lee, Chang-Six Ra1, Young-Han Song1, Kyung-Il Sung1 and Jeong-Dae Kim, 2012). Other experiment revealed positive change in the body composition of Tilapia, and this experiment four different percentage of garlic have been used 0% or control, 1%, 2% and 3%, for crude protein the best result was in 3% garlic then 2%, 1% and 0% respectively, lipid was 3% of garlic the lowest lipid content then 2%, 1% and 0% and in moisture the highest content was 3% then 2%,1% and 0% respectively also, dry matter and ash were highest at 0% then 1%, 2%, 3% and the lenghth of the experiment was for 60 days (Ajiboye et al., 2016). Garlic used in different experiments and showed significance change of 30 g/kg garlic to diet led to significant increase in body protein (P < 0.05). Moisture and ash content were higher in diet containing 10 g and 20 g/kg garlic, respectively (P < 0.05). However, no significant differences were observed in body fat (P > 0.05) (Azadeh Zaefarian1 and Sakineh Yeganeh and Batoul Adhami, 2017). 2.2.4 Microbiome In the world of aquaculture, garlic has carved out a unique niche for itself thanks to its remarkable properties. It's like a natural elixir with a multitude of benefits. When added to specially crafted diets, it acts like a guardian angel for the immune system, resulting in a host that's more robust against diseases and stress (Talpur and Ikhwanuddin, 2012; Guo et al., 2015; Foysal et al., 2019; Abdel-Tawwab et al., 2020; Adineh et al., 2020). But here's where things get fascinating; garlic's influence doesn't stop there. It extends to the complex world of the gut microbiota, the tiny companions residing in the digestive system (Etyemez Büyükdeveci et al., 2018; Foysal et al., 2019; Rimoldi et al., 2020). While our knowledge in this area is still limited, it's a significant consideration, given that the gut microbiota plays a role akin to an auxiliary organ in animals (Pérez et al., 2010; Etyemez Büyükdeveci et al., 2018; Hoseinifar et al., 2019). Researchers have delved into this intriguing relationship. For instance, Etyemez Büyükdeveci and their team (2018) embarked on a 120-day adventure with rainbow trout (Oncorhynchus mykiss). They served up different diets, ranging from 0% garlic (the control group) to 1% garlic (Group 1), 1.5% garlic (Group 2), and a hearty 2% garlic (Group 3). Here's the twist: as the garlic levels increased, the landscape of microbial life in the fish's guts underwent a transformation. The most significant shift occurred between the control group and Group 3, which received the highest garlic dose. The major microbial players in the fish's gut included Actinobacteria, Firmicutes, Proteobacteria, and Tenericutes. In the control group, Deefgea and Aeromonas were the headline acts. Groups 1 and 2 favored Deefgea and Mycoplasma. But in Group 3, basking in the garlic glory, the leading roles were snagged by Aeromonas, Deefgea, and Exiguobacterium. Deefgea is like the guardian of trout skin health (Carbajal-González et al., 2011), and Exiguobacterium is the mastermind behind lipid droplets, those miniature cellular powerhouses crucial for various functions, especially lipid metabolism (Semova et al., 2012) – a real energy boost for the fish (Walther and Farese 2012). So, that's the captivating tale of how garlic weaves its magic in the world of aquaculture, promoting fish health from the inside out. Garlic supplementation significantly alters the intestinal microbiota of cultured fish, promoting beneficial taxa while suppressing pathogens. For example, in tilapia (Oreochromis niloticus), garlic diets increased the relative abundance of Lactobacillus spp. and Bacillus spp., both known for improving gut health and competitive exclusion of pathogens, while reducing opportunistic bacteria such as Aeromonas spp. and Pseudomonas spp. (Foysal et al., 2019). Similarly, in rainbow trout (Oncorhynchus mykiss), garlic supplementation enriched Firmicutes and Actinobacteria, while decreasing the proportion of Proteobacteria, a phylum that includes several pathogenic
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