Physiological effects of dietary bovine lactoferrin on Angel fish , Pterophyllum scalare Marziye Rahmani rahmanimarziye@yahoo.com September 10 th , 2016 Departmentof Natural Resources Isfahan University of Technology, Isfahan 84156-83111, Iran Degree: MSc Language: Persian Dr. Fatemeh Paykan Heyrati, fheyrati@cc.iut.ac.ir Dr. Nasrollah Mahboobi Sofiani, soofiani@cc.iut.ac.ir Lactoferrin (LF) is known as a functional glycoprotein originated from mammalion fluid. An fifteen weeks feeding trial was carried out to investigate effects of dietary bovin LF on growth, microbial flora, intestine histology, iron concentration in liver and muscle and Stress anesthesia with propofol in Angel fish Pterophyllum scalare. Four different concentration of LF (0,100,200 and 400 mgLF/kg diet) were supplemented in test diets and fed to the young fish (mean initial body weight: 3±0.1 g). There were three replicates for each treatment. At the end of the experiment, no significant differences were observed among all of the growth parameter among groups (p 0.05), only hepatosomatic index and viscerosomatic index in 400 mg/kg LF Showed a significant decrease compared to the other treatments. Result showed that the total count of bacteria and lactobacillus countent in different groups had significant difference (p 0.05), as with lowest total count of bacteria and the highest lactobacillus countent was observed in 400 mg/kg LF. The highest intestine villa height was in 400 mgLF which was significantly difference from other (p 0.05). Result showed that the highest iron concentration in liver was in fish fed on 400 mg/kg LF which was significant (p 0.05). There were no significant differences in muscle iron consentration among groups (p 0.05). Time anesthesia in fish fed on 400 mg/kg LF showed significantly increased (p 0.05). No othere significant differences were observed in time ricavery (p 0.05). Finally it is understand that 400LF treatment have positive effects on the most of physiological assays of Angel fish and it is recommend to use them as an additive in the diet. Keywords : iron, stress, growth, microbial flora, Lactoferrin.
