This study was conducted to investigate the effects of garlic and ginger oils on hematological and biochemical health characteristics of sea bass Dicentrarchus labrax. Fish were exposed to garlic oil (0.01 or 0.02 mL/L), ginger oil (0.01 or 0.02 mL/L), or a combination of the two oils (each oil at a concentration of 0.005 or 0.01 mL/L) for 96 h via bath immersion. Results showed that the red blood cell count, hematocrit (%), hemoglobin (Hb) concentration (g/dL), mean corpuscular volume (μm³), mean corpuscular Hb (pg), and mean corpuscular Hb concentration (%) were not significantly affected by herb oil exposure. However, some changes in biochemical variables were observed. Sea bass exposed to the 0.005‐mL/L garlic oil–ginger oil mixture exhibited a significant increase in serum glucose. Serum total protein and albumin levels decreased in sea bass that were exposed to a garlic oil–ginger oil mixture (0.005 or 0.01 mL/L) or to garlic oil at 0.02 mL/L. Serum globulin levels decreased and triglyceride levels increased in sea bass exposed to 0.02‐mL/L garlic oil or to the 0.01‐mL/L mixture. The serum lipase level decreased and the cholesterol level increased in fish that were exposed to 0.02‐mL/L garlic oil. In summary, ginger oil at 0.01–0.02 mL/L can be used without negative effects, while the garlic oil or garlic oil–ginger oil mixture should be applied at a concentration below 0.005 mL/L for bath immersion of sea bass. This is the first study to examine how garlic oil and ginger oil exposure via bath immersion affects the hematological and biochemical status of sea bass. Received March 19, 2012; accepted July 2, 2012

This study was conducted in order to investigate the effects of dietary thymeThymus vulgaris, rosemaryRosmarinus officinalis, and fenugreekTrigonella foenum graecumas feed additives on total liver fat levels and biometric indices of Sea BassDicentrarchus labrax. Four isonitrogenous (48% crude protein) and isocaloric (21 kJ/g) diets were formulated to contain 0% (control), or 1% of thyme, rosemary, or fenugreek. In a 45‐d feeding trial, 12 fiberglass tanks (140 L) were each stocked with 17 fish (20.43 ± 0.03 g). Herbal supplemented diets significantly decreased the total liver fat, visceral fat index, viscerosomatic index, hepatosomatic index, and increased the spleen–somatic index and bile–somatic index (P < 0.05). In conclusion, the results indicated that a dietary level of 1.0% for thyme, rosemary, or fenugreek could improve some of the physiological parameters of Sea Bass. Thus, this work provides a new perspective for the use of medicinal herbs that can be added to fish feed to improve the status of fish organs. Thyme, rosemary, and fenugreek contain a number of different active components, which possibly play an important role in improving these conditions, but the mechanism by which this is achieved needs further and more detailed study.Received July 19, 2012; accepted January 15, 2013