Table 3 The effect of different levels of dietary ALE on the haematological parameters of C. carpio (n = 9 fish per group)

RBC (10⁶ /µl^− 1)

2.05 ± 0.01^d

2.19 ± 0.04^c

2.75 ± 0.04^a

2.44 ± 0.02^b

WBC (10³ /µl^− 1)

20.53 ± 0.30^c

30.53 ± 0.11^b

36.86 ± 0.41^b

38.8 ± 0.87^a

Hb (g/dL)

6.59 ± 0.05^d

9.21 ± 0.07^b

8.72 ± 0.14^c

9.73 ± 0.22^a

HCT (%)

35.05 ± 0.50^c

38.53 ± 0.76^a

38.00 ± 0.00^b

39.33 ± 0.28^a

MCV (FL)

173.16 ± 1.38^a

176.57 ± 2.38^a

139.85 ± 2.28^c

161.20 ± 1.78^b

MCH (pg)

32.29 ± 0.09^b

42.08 ± 1.22^a

31.68 ± 1.05^b

39.92 ± 1.15^a

MCHE (g/dL)

18.59 ± 0.19^c

23.83 ± 0.64^ab

22.65 ± 0.38^b

24.76 ± 0.72^a