Lecithin effects on blood biochemical parameters and resistance to thermal stress in juvenile of Mesopotamichthys sharpeyi (Cyprinidae family)

In this study, the effects of dietary chicken egg lecithin on some blood biochemical factors of Mesopotamichthys sharpeyi juveniles and resistance to thermal shock was investigated. Juveniles with initial average weight of 3.10±0.17 were stocked in 12 fiberglass tanks. Four isolipidic and isonitrogenic diets containing 0% (control), 2%, 4% and 6% chicken egg lecithin were used to feed the fish 3 times per day to satiation during 90 days. Total protein, cholesterol, high density lipoprotein (HDL) and albumin levels were significantly higher (p < 0.05) in juveniles fed 6% lecithin compared to the control diet. The triglyceride level was also significantly decreased (p < 0.05) in juveniles fed 4% and 6% lecithin compared to that of control group. No significant differences (p > 0.05) in globulin and the ratio of albumin to globulin were found in dietary treatments. The thermal stress showed that survival rate of juveniles fed different levels of dietary chicken egg lecithin was higher than control group (p < 0.05). The results indicated that administration 4 to 6% of chicken egg lecithin in diets of juvenile M. sharpeyi have positive effects on promoting health status and resistance to thermal shock.