article · Animals
Cinnamon contains bioactive compounds that can promote growth and immune responses in finfish. A 90-day trial assessed the impact of adding cinnamon to European sea bass diets at levels of 0, 10, 15, and 20 grams per kilogram. Supplementation at 10 grams per kilogram generated the highest final weight, weight gain, specific growth rate, and protein efficiency ratio, alongside the lowest feed conversion ratio and increased growth hormone levels in blood. Fish receiving cinnamon diets displayed lower bacterial counts of Vibrio species and faecal coliforms. Cinnamon also enhanced haematological profiles, raising haemoglobin, haematocrit, and red and white blood cell counts. In addition, immune markers including lysozyme and phagocytic activity were elevated, particularly at 10 and 15 grams per kilogram, indicating improved overall condition and disease defence.
Enhancing growth and natural immunity in farmed fish is vital for improving aquaculture productivity and reducing disease risks. Demonstrating that an accessible plant additive like cinnamon can stimulate growth hormone, suppress gut bacteria, and boost immune defences offers fish producers a practical, natural method to strengthen fish wellbeing and feed efficiency.
This research provides applied and tested data directly relevant to aquafeed manufacturers and finfish producers. The identified inclusion rate of 10 to 15 grams of cinnamon per kilogram can be incorporated into commercial feed formulations for European sea bass. The approach uses a standard dietary additive tested over a 90-day feeding cycle, placing it relatively close to pilot testing in commercial production settings.
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Dietary cinnamon has several bioactive compounds with growth-promoting and immunomodulation potential and is suggested for finfish species. This study evaluated the inclusion of cinnamon at 0, 10, 15, and 20 g/kg in European sea bass (<i>Dicentrarchus labrax</i>) diets. After 90 days, the highest final weight, weight gain, specific growth rate, protein efficiency ratio, and the lowest feed conversion ratio were seen in fish treated with 10 g/kg (<i>p</i> < 0.05). Further, the measured growth hormone in the blood indicated that fish treated with 10 g/kg had a higher level than fish 0 and 20 g/kg. After the feeding trial, fish treated with cinnamon at varying levels had higher lipid content than fish before the feeding trial (<i>p</i> < 0.05). Lower <i>Vibrio</i> spp. and Faecal Coliform counts were observed in fish treated with cinnamon than fish fed a cinnamon-free diet (<i>p</i> < 0.05). The hematocrit level was markedly (<i>p</i> < 0.05) increased in fish fed cinnamon at 10 g/kg compared to the control without significant differences with fish fed 15 and 20 g/kg. Hemoglobin was significantly increased in fish treated with cinnamon at 10, 15, and 20 g/kg compared to fish fed a cinnamon-free diet (<i>p</i> < 0.05). Red and white blood cells (RBCs and WBCs) were meaningfully (<i>p</i> < 0.05) increased in fish treated with cinnamon compared with the control. Markedly, fish treated with cinnamon had higher serum total lipids than the control with the highest value in fish treated with 15 g/kg (<i>p</i> < 0.05). The lysozyme activity was markedly higher in fish treated with 15 g cinnamon/kg than fish fed 0, 10, and 20 g/kg (<i>p</i> < 0.05). Moreover, phagocytic activity was significantly higher in fish treated with cinnamon at 10, and 15 g/kg than fish fed 0 and 20 g/kg (<i>p</i> < 0.05). In conclusion, dietary cinnamon is suggested at 10-15 g/kg for achieving the high production and wellbeing of European sea bass.
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DOI: 10.3390/ani11072128
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