Of effects on malondialdehyde and some antioxidants of Astacus leptodactylus (Esch., 1823) in moulting period of different levels of iron added to the ration

This study was carried out between 01 July 2014 and 20 October 2014. In the present study, it was investigated the effects on lipid peroxidation (MDA), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and reduced glutathione (GSH) levels in hepatopancreas and muscle of male freshwater crayfish (Astacus leptodactylus) of different levels of iron (Fe) added to the ration. The study was carried out at four different periods as the period when the crayfish was adapted to ambient conditions (AD), the period when the body formation gastrolith (GD), the period when crayfish left their shells (YD) and the period when the shells of the crayfish hardened the period they are left crayfish shells (SD) and the shell-curing periods (KD), for was four different periods. For this aim, a control (K) and four treatment (F1, F2, F3, F4) rations were prepared. The control ration constituted 28,60±3,46 mg kg-1 iron. 21,40±3,46 mg kg-1, 71,40±3,46 mg kg-1, 171,40±3,46 mg kg-1 ve 371,40±3,46 mg kg-1 iron sülphate were added to the control ration in order to prepare the treatment rations F1, F2, F3, F4 respectively. The study was carried out with 3 replicates for each dietary treatment. In conclusion, the all parameters analysed were higher in hepatopancreas than muscle. In this study, the level of MDA in tissues was higher in GD and YD periods according to AD and KD periods, but it was lower the levels of SOD and GSH-Px. However, there was not much change between the periods in GSH level. In addition, it was determined that the addition of 171,40-371,40 mg kg-1 Fe (FeSO4.7H2O) to the diet of crayfish during the moulting period in culture breeding of A. leptodactylus species crayfish was effective in combating the stress generated in this period.