fa <p style="margin-bottom:0cm;margin-bottom:.0001pt;text-align:justify;line-height:120%;text-autospace:none;"><span style="font-family:times new roman,serif;"><span style="font-size:12.0pt;">In this study, the essential oil (EO) of <em>Pistacia atlantica</em> subsp. kurdica </span>was added at the rate of 10 g/kg of daily diet of rainbow trout and its effect on gut microbiota (Enterobacteriaceae, <em>Lactobacillus</em> spp., total count), growth performance and antioxidant status of rainbow trout fillet was investigated. Sixty apparently healthy rainbow trout with an approximate weight of 150 g &plusmn;3.5 were randomly divided into treatment and control groups. Physical and chemical conditions of water were adjusted to optimal for fish farming and sampling was done after 3 months. The results showed that feed conversion ratio in the control group was significantly (<em>p</em><0.05) lower than that in the treatment group. The total number of intestinal bacteria was significantly reduced in the treatment group (<em>p</em><0.05), but the amount of this reduction in <em>Lactobacillus</em> spp. was lower than other bacteria. The oxidative status of fish fillet in the treatment group was not significantly different from that in the control group (<em>p</em>>0.05) after 1 and 7 days cold storage (3&deg;C). According to the obtained results, the EO of <em><span style="color:black;">Pistacia atlantica</span></em><span style="color:black;"> kurdica </span>at this dose is not advised for increasing the shelf life of meat and growth performance of fish.&nbsp;</span></p> Rainbow trout, Pistacia atlantica, Antioxidant status, Essential oil 619 624 http://jifro.ir/browse.php?a_code=A-10-600-77&slc_lang=fa&sid=1 S. Bahramian s.bah@iausdj.ac.ir 100319475328460021748 100319475328460021748 Yes A. Parsa 100319475328460021749 100319475328460021749 No