Effects of guava (Psidium guajava L.) and bhumi amla (Phyllanthus amarus Chum et Thonn) extracts on haematological parameters and oxidative stress of striped catfish (Pangasianodon hypophthalmus) fingerlings exposed to high-temperature stress

Effects of guava (Psidium guajava L.) and bhumi amla (Phyllanthus amarus Chum et Thonn) on haematology thermal stress mitigation striped catfish (Pangasianodon hypophthalmus) were investigated. In a 42-day trial, fish administered 4 diets as control (without extract), 0.2% P. (Pg0.2), 0.5% (Pa0.5), mixture Pg0.2 Pa0.5 (Mix). Fish then subjected to temperatures 27°C, 31°C, 35°C for another 42 days. Haematological parameters highest at 35°C, but these not significantly different from values recorded 31°C day 14 post-temperature challenge. The diet modified red blood cells, haematocrit, haemoglobin (p<0.05). lowest glucose concentration was in (57.4±1.34 mg/100 mL) Mix (58.9±1.87 groups after days exposure. Glucose surged the third-day challenge, declined, maintained until end experiment which significant if compared those 27°C. reduced lipid peroxidation enhanced catalase gill liver case average water temperature Mekong Delta remains below feeding hypophthalmus or...