UDC 678.048: 543.632.545: 639.371/.374                    http://dx.doi.org/10.15407/animbiol18.04.072


O. P. Rudenko, O. I. Vishchur

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Institute of animal biology NAAS,
38 Vasyl Stus str., Lviv 79034, Ukraine

The study was conducted on three groups of fish at age of two year. Carps with different cover were hold in ponds at identical conditions. The fishes were grown on extensive technology with feeding mixtures of grains.

As the material for the study the blood taken from the heart of fish after novocaine anesthesia in different seasons: spring (May), summer (August) and autumn (October) was used. The content of lipid peroxidation products (hydroperoxides lipids, TBA-active products) and enzyme activity (superoxide dismutase, catalase and glutathione peroxidase) were determined.

The research has shown that the content of intermediate and final products of lipid peroxidation in plasma of scaly carp and scaleless carp in the autumn was significantly greater (P<0.01–0.001), and the content of lipid hydroperoxides in summer was lower (P<0.001) than in spring. Thus, the blood of the studied species in autumn research period, compared to spring, lower superoxide dismutase and glutathione peroxidase activity and higher catalase activity (P<0.01–0.001) was observed, which indicates the dependence of intensity of peroxide processes in the fish organism on temperature factors and activity of antioxidant enzymes.

In all research periods in the blood of scaleless and common carp, compared to the scaly carp, a significantly higher glutathione peroxidase and lower catalase activity (P<0.05–0.001) was set. Meanwhile a higher (P<0.05) superoxide dismutase activity in the blood of scaleless carps compared to scaly in the spring and lower (P<0.01) in common carp in the autumn research period was observed.

Thus, these data give reason to believe that the processes of lipid peroxidation and state-level of antioxidant enzymatic system in the organism of studied fish are characterized by specific features and depend on seasonal factors.


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