Browsing by Author "Yilmaz, S."

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Dose-dependent stress response of esfenvalerate insecticide on common carp (Cyprinus carpio): Evaluating blood parameters and gene expression
(2023.01.01) Navruz, F.Z.; Acar, Ü.; Yilmaz, S.; Kesbiç, O.S.
Esfenvalerate is a pyrethroid insecticide used primarily in the agriculture sector for insect management. Esfen valerate is effective against a wide range of harmful insects, including flies, cockroaches, locusts, and many other types of bugs. It is also known that esfenvalerate has toxic effects on aquatic organisms and poses significant environmental concerns. In this study, the aim is to subchronically examine the effects of sublethal concentra tions of esfenvalerate insecticide on common carp (Cyprinus carpio) by assessing changes in blood parameters and resulting gene expression. For this purpose, common carp (Cyprinus carpio) were divided into 5 groups and exposed to 0.025, 0.05, 0.1, and 0.15 μg/L concentrations of esfenvalerate for a period of 14 days. Blood and liver tissue samples were collected from the fish that underwent weight and length measurements. The effects on gene expression levels of immune, antioxidant, and stress-related genes in the liver tissue, including SOD, GST, Cortisol receptor, HSP70, H+− ATPase, Na+/K+− ATPase, Catalase, and GpX, were evaluated, as were the hema tological and serum biochemical parameters. Significant decreases were observed in the levels of hematocrit, hemoglobin, erythrocytes, triglycerides and total protein and catalase, H+− ATPase, and GpX gene expression. Glucose, cholesterol, alanine aminotransferase, aspartate aminotransferase, lactate dehydrogenase (LDH) and alkaline phosphatase (ALP), SOD, Cortisol receptor, Na+/K+− ATPase gene expression levels increased. As a result, it has been revealed that esfenvalerate insecticide causes oxidative stress in carp at all dose ranges.
The effects of Capsicum annuum oleoresin, as a dietary carotenoid, on growth, gut microbiome, intestinal histomorphometry, and sensory characteristics of Oncorhynchus mykiss
(2023.01.01) Yilmaz, S.; Celik, E.S.; Ergün, S.; Gürkan, M.; Kesbic, F.I.; Abdel-Latif, HMR
This study was designed to explore the dietary effects of Capsicum annuum oleoresin (CAO) on growth, body composition, sensory characteristics, gut microbiome, and intestinal histomorphometry of rainbow trout. Fish (195.13 +/- 1.55 g) were fed diets with various CAO levels (0.0-Control, 7.0- g kg (-1) C7, 14.0 g kg (-1) -C14, 21.0 g kg (-1)-C21, and 28.0 g kg (-1)-C28) for a 30-day period. Results revealed that the maximum growth was achieved in C7 and C14 groups. Nevertheless, the growth parameters were similar in other groups compared to the control. Moreover, there were significant increases in dry matter and crude lipid contents in all CAO groups compared with the controls. The mean abundances (%) of the prevalent bacteria at the genus level in the intestinal trout samples presented no significant changes among the test groups. Dietary CAO significantly changed the intestinal histological structure, and was manifested by an increased number of goblet cells in the CAO-supplied groups. However, there were intestinal villus epithelial deformations associated with increasing dietary CAO, and were most prominent in the C28 group. The sensory attributes of cooked trout fillets showed that capsicum's pungent odor and taste was evident in the C14 group and subsequently increased with increasing dietary CAO levels. Accordingly, the results showed, for the first time, that dietary CAO at levels (7-14 g kg(-1)) can enhance the growth of rainbow trout without negative effects on the sensory characters and gut health.
The effects of Capsicum annuum oleoresin, as a dietary carotenoid, on growth, gut microbiome, intestinal histomorphometry, and sensory characteristics of Oncorhynchus mykiss
(John Wiley and Sons Inc, 2024) Yilmaz, S.; Çelik, E.Ş.; Ergün, S.; Gürkan, M.; Kesbic, F.I.; Abdel-Latif, H.M.R.
This study was designed to explore the dietary effects of Capsicum annuum oleoresin (CAO) on growth, body composition, sensory characteristics, gut microbiome, and intestinal histomorphometry of rainbow trout. Fish (195.13 ± 1.55 g) were fed diets with various CAO levels (0.0-Control, 7.0- g kg −1 C7, 14.0 g kg −1 -C14, 21.0 g kg −1-C21, and 28.0 g kg −1-C28) for a 30-day period. Results revealed that the maximum growth was achieved in C7 and C14 groups. Nevertheless, the growth parameters were similar in other groups compared to the control. Moreover, there were significant increases in dry matter and crude lipid contents in all CAO groups compared with the controls. The mean abundances (%) of the prevalent bacteria at the genus level in the intestinal trout samples presented no significant changes among the test groups. Dietary CAO significantly changed the intestinal histological structure, and was manifested by an increased number of goblet cells in the CAO-supplied groups. However, there were intestinal villus epithelial deformations associated with increasing dietary CAO, and were most prominent in the C28 group. The sensory attributes of cooked trout fillets showed that capsicum's pungent odor and taste was evident in the C14 group and subsequently increased with increasing dietary CAO levels. Accordingly, the results showed, for the first time, that dietary CAO at levels (7–14 g kg−1) can enhance the growth of rainbow trout without negative effects on the sensory characters and gut health.