Influence of dietary bitter orange peel powder on growth, body composition, blood parameters, gut morphometry, and thermal tolerance of Nile tilapia (Oreochromis niloticus)-Reference-Cited by-同舟云学术

Influence of dietary bitter orange peel powder on growth, body composition, blood parameters, gut morphometry, and thermal tolerance of Nile tilapia (Oreochromis niloticus)

Published:2024-07-20 Issue: Volume: Page:
ISSN:0920-1742
Container-title:Fish Physiology and Biochemistry
language:en
Short-container-title:Fish Physiol Biochem

Author:

Gressler Luciane Tourem^ORCID,Centenaro João Rogério^ORCID,Braz Paulo Henrique^ORCID,Costa Samay Zillmann Rocha^ORCID,Battisti Eduardo Kelm^ORCID,Gressler Leticia Trevisan^ORCID,Finamor Isabela Andres,Sutili Fernando Jonas^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10695-024-01383-w.pdf

Reference46 articles.

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2. Acar Ü, Kesbiç OS, Yılmaz S, Gültepe N, Türker A (2015) Evaluation of the effects of essential oil extracted from sweet orange peel (Citrus sinensis) on growth rate of tilapia (Oreochromis mossambicus) and possible disease resistance against Streptococcus iniae. Aquaculture 437:282–286. https://doi.org/10.1016/j.aquaculture.2014.12.015

3. Acar Ü, Kesbiç OS, Yılmaz S, Inanan BE, Zemheri-Navruz F, Terzi F, Fazio F, Parrino V (2021) Effects of essential oil derived from the bitter orange (Citrus aurantium) on growth performance, histology and gene expression levels in common carp juveniles (Cyprinus carpio). Animals 11(5):1431. https://doi.org/10.3390/ani11051431

4. Ademosun AO (2022) Citrus peels odyssey: from the waste bin to the lab bench to the dining table. Appl Food Res 2(1):100083. https://doi.org/10.1016/j.afres.2022.100083

5. Ahmad S, Beg ZH (2013) Hypolipidemic and antioxidant activities of thymoquinone and limonene in atherogenic suspension fed rats. Food Chem 138:1116–1124. https://doi.org/10.1016/j.foodchem.2012.11.109