Effects of Dietary Grape Seed Proanthocyanidins on Growth Performance, Some Serum Biochemical Parameters and Body Composition of Tilapia (Oreochromis Niloticus) Fingerlings

Figures & data

Table 1. Ingredients and proximate analyses of basal diet for tilapia.

Ingredients, g/kg
Fish meal	50
Soybean meal	150
Rapeseed extraction	200
Cotton seed meal	200
High-gluten flour	150
Rice bran	200
Soybean oil	20
Monocalcium phosphate	20
Choline chloride	2
Vitamin premix°	2
Mineral premix^#	6
Nutrient level
Crude protein, %	33.4
Crude fat, %	5.7
Crude ash, %	12.0
Digestible energy (calculated value), MJ/kg	12.8

°Vitamin premix (mg/kg diet): thiamin, 0.25; lactoflavin, 0.25; nick acid, 1.0; pantothenic acid calcium, 1.25; folic acid, 0.075; biotin, 0.03; hydrochloric acid pyridoxine, 0.2; cobalt amine, 0.0005; vitamin C, 5; vitamin K, 0.2; inositol, 10; vitamin E, 2; vitamin A, 0.2; choline, 20.

^#Mineral premix (mg/kg diet): NaCl, 1.0; MgSO₄•7H₂O, 15; NaH₂PO₄•2H₂O, 25; KH₂PO₄, 32; Ca(H₂PO₄)₂•H₂O, 20; FeSO₄, 2.5; calcium lactate, 3.5; ZnSO₄•7H₂O, 0.353; MnSO₄•4H₂O, 0.162; CuSO₄•5H₂O, 0.031; CoCl₂•6H₂O, 0.01; KIO₃, 0.003.

Table 2. Growth performance and survival rate of tilapia fingerlings fed diets with different grape seed proanthocyanidins levels.

GSPs level, mg/kg	IBW, g/fish	FBW, g/fish	WG, g/fish	FCR	PER, %	SR, %
0	8.30±0.06	44.50±1.93^a	36.20±2.15^a	1.48±0.04^b	240.52±4.16^a	97.93±4.15
200	8.27±0.07	54.61±3.09^b	46.33±3.14^b	1.30±0.04^a	259.36±3.83^b	95.85±4.79
400	8.24±0.07	57.31±4.35^b	49.07±4.43^b	1.31±0.05^a	258.39±6.74^b	97.93±4.15
600	8.24±0.07	54.30±1.47^b	46.06±1.71^b	1.31±0.02^a	263.23±3.36^b	100
800	8.22±0.08	52.13±4.07^b	43.90±4.22^b	1.38±0.06^a	240.64±4.63^a	95.85±4.79

GSPs, grape seed proanthocyanidins; IBW, initial body weight; FBW, final body weight; WG, weight gain; FCR, feed conversion ratio; PER, protein efficiency ratio; SR, survival rate.

^a,bValues (mean±standard deviation, n=4) in the same column with different superscripts differ significantly (P<0.05).

Table 3. Some serum biochemical parameters of tilapia fingerlings fed diets with different grape seed proanthocyanidins levels.

GSPs level, mg/kg	AST, U/mg prot	ALT, U/mg prot	TG, mmol/L	TC, mmol/L	LZ, U/mL	ALB, g/L
0	12.22±4.04^b	46.21±4.61^b	4.56±0.31^b	8.66±0.85^b	0.63±0.03^a	7.34±1.15^a
200	5.84±1.92^a	38.00±3.86^ab	1.71±0.14^a	8.80±0.12^b	1.02±0.02^b	12.14±1.03^b
400	6.29±1.18^a	28.27±4.89^a	1.97±0.23^a	6.24±0.41^a	0.87±0.11^b	12.96±1.09^b
600	11.78±4.17^b	33.43±8.76^b	1.96±0.37^a	6.91±0.17^a	0.99±0.07^b	13.90±1.51^b
800	14.13±1.24^b	46.82±7.36^b	2.31±0.23^a	6.76±0.30^a	0.96±0.03^b	13.23±1.19^b

GSPs, grape seed proanthocyanidins; AST, aminotransferase aspartate; ALT, alanine aminotransferase; TG, triglyceride; TC, total cholesterol; LZ, lysozyme; ALB, albumin.

^a,bValues (mean±standard deviation, n=4) in the same column with different superscripts differ significantly (P<0.05).

Table 4. Body composition of tilapia fingerlings fed diets with different grape seed proanthocyanidins levels.

GSPs level, mg/kg	Moisture, %	Crude protein, %	Crude lipid, %	Ash, %
0	74.04±0.62	15.03±0.17^a	5.61±0.21^b	4.16±0.04
200	74.37±0.62	15.43±0.13^ab	5.05±0.10^a	4.16±0.04
400	74.63±0.65	15.63±0.45^b	4.85±0.18^a	4.14±0.04
600	74.30±0.86	15.74±0.23^b	4.92±0.05^a	4.18±0.03
800	73.69±0.28	15.86±0.12^b	4.94±0.12^a	4.19±0.06

GSPs, grape seed proanthocyanidins.

^a,bValues (mean±standard deviation, n=4) in the same column with different superscripts differ significantly (P<0.05).