Effects of guava (Psidium guajava L.) and bhumi amla (Phyllanthus amarus Chum et Thonn) extracts on haematological parameters and oxidative stress of striped catfish (Pangasianodon hypophthalmus) fingerlings exposed to high-temperature stress

Abstract

Effects of guava (Psidium guajava L.) and bhumi amla (Phyllanthus amarus Chum et Thonn) on haematology and thermal stress mitigation of striped catfish (Pangasianodon hypophthalmus) were investigated. In a 42-day trial, fish were administered 4 diets as control (without extract), 0.2% P. guajava (Pg0.2), 0.5% P. amarus (Pa0.5), and a mixture of Pg0.2 and Pa0.5 (Mix). Fish were then subjected to temperatures of 27°C, 31°C, and 35°C for another 42 days. Haematological parameters were highest at 35°C, but these parameters were not significantly different from values recorded at 31°C on day 14 post-temperature challenge. The Pg0.2 diet modified red blood cells, haematocrit, and haemoglobin (p<0.05). The lowest glucose concentration was recorded in Pg0.2 (57.4±1.34 mg/100 mL) and Mix (58.9±1.87 mg/100 mL) groups after 14 days of thermal exposure. Glucose concentration surged on the third-day post-temperature challenge, then declined, and was maintained at 35°C until the end of the experiment which was not significant if compared to those at 27°C. Pg0.2 and Mix diets significantly reduced lipid peroxidation and enhanced catalase in gill and liver after 42 days. In the case average water temperature in the Mekong Delta remains below 35°C, the feeding diets for P. hypophthalmus administered Pg0.2 or...