Phytochemical Constituents of Ulva Lactuca and Supplementation to Improve The Nile Tilapia (Oreochromis Niloticus) Haemato-Biochemical Status

This study was carried out to investigate the phytochemical constituents and biological screening of green algae , Ulva lactuca methanolic crude extract. The HPLC spectrum profile identified seven phenolic and flavonoid compounds namely: catechin, chlorogenic ,caffeic, quercetin, and major compounds, ellagic acid with 60.87 % and rutin with 33.40% of total area. The GC profile of fatty acids portions represented to relative distribution percentage were 9 compounds, the major fatty acids are lauric acid 55.0 % , caprylic acid 21.2 % , capric Acid was 19.8 and palmitic acid was 1.94% . The 17 amino acids produced from GC spectrum, the percentage of total amino acid were 25.98% .The most abundant amino acids were glutamic acid 2.34% , alanine 2.22 and aspartic 2.09, leucine 1.33 , valine 1.26 , phenylalanine 1.0 , therionine 0.98 and isoleucine 0.9%. of total amino acid.Tilapia (Oreochromis Niloticus) Diets were divided into Ulva fermentation and multi enzymes, groups each with three different supplementations (LC, PRO, and LC + PRO).The result recorded the diets containing fermented Ulva with Lcarnitine, probiotic (LC+PRO) was the highest level of red blood cell (RBCs , HGB) by 1.97 cmm , 10.63 g/d . Similarly, increase of Hematocrit (HCt) , WBCs, platelets, and lymphocytes due to the highest level of protein, albumin, and globulin in this diets also, U. lactuca contains a number of complex carbohydrates and polysaccharides.This study has revealed that U. lactuca seaweed is a rich source of protein (22% ) which is nutritionally superior to the terrestrial plant proteins and can be used to provide significant proportions of the protein requirements of fish as well as for human.