To evaluate the effect of Spirulina platensis inclusion in diets for Nile tilapia fingerlings, a completely
randomized experimental design was developed with 4 treatments and three replicates. Diets with 4
inclusion levels (control diet (Sp0), 0.5% (Sp0.5), 1% (Sp1) and 1.5% (Sp1.5)) were prepared. 180 Nile
tilapia fingerlings with average initial weight of 8.46±0.17 g were assigned to twelve experimental tanks.
The experiment lasted for ten weeks. At the end of the experiment; growth performance, the whole body
composition was determined and serum samples for lysozyme, IgG, IgM values and catalase activity
were collected and antioxidant status of Nile tilapia muscle were determined. The results showed that
group supplemented with 1% S. Platensis have higher body weight and lower FCR than the control
group and other groups. S. platensis inclusion increased activity of glutathione reductase, and reduce
MDA formation. Levels of lysozyme, IgG and catalase activity were higher in S. platensis supplemented
groups but don't have significant effect on IgM level. In conclusion, Spirulina platensis supplementation
increased antioxidant protective capacities. It also affected some innate and humoral immunity
parameters as well as don't have negative effect on fish growth