Interacting effects of water temperature and dietary protein level on hematological parameters in Nile tilapia juveniles, Oreochromis niloticus (L.) and mortality under Streptococcus iniae infection

文献类型： 外文期刊

第一作者： Qiang, Jun

作者： Qiang, Jun;Yang, Hong;Xu, Pao;Qiang, Jun;Kpundeh, Mathew D.;Xu, Pao;Wang, Hui

作者机构：

关键词： Oreochromis niloticus;Temperature;Dietary protein level;Hematological parameters;Optimization non-specific immunity

期刊名称：FISH & SHELLFISH IMMUNOLOGY （ 影响因子：4.581； 五年影响因子：4.851 ）

ISSN： 1050-4648

年卷期： 2013 年 34 卷 1 期

页码：

收录情况： SCI

摘要： Based on central composite rotatable experimental design and response surface method, the interacting effects of temperature (20 degrees C-34 degrees C) and dietary protein level (25%-50%) on hematological parameters including red blood cell (RBC), white blood cell (WBC) and hemoglobin (Hb) of juvenile Oreochromis niloticus were studied under laboratory conditions. The experiment lasted for 7 weeks. After the feeding trial, fish were challenged with Streptococcus iniae and mortality was recorded for within 8 days. Results showed that the linear and quadratic effects of temperature on RBC, WBC and Hb were highly significant (P < 0.01). When the dietary protein level was 25%-50%, the RBC, WBC and Hb were increased firstly and then decreased, but the linear and quadratic effects of protein level were insignificant (P > 0.05). The interacting effects of temperature and protein level on RBC and Hb were significant (P < 0.05). The regression equations of RBC, WBC and Hb toward the two factors of interest were established, with the coefficients of determination being 0.870, 0.836 and 0.881, respectively (P < 0.01). These equations could be used for prediction in practice. After the challenge, the mortalities for the combinations of 22.1 degrees C/28.7% and 20.0 degrees C/37.5% were significantly higher than 27.0 degrees C/37.5% (P < 0.05). The optimal temperature/dietary protein level combination was obtained at 27.9 degrees C/38.1% at which the lowest mortality (13.76%) was attained. This value was close to the optimal temperature/dietary protein level combination (29.4 degrees C/41.9%) for the greatest levels of RBC (2.560 x 10(6) mu L-1), WBC (270.648 x 10(3) mu L-1) and Hb (92.851 g L-1). The results of this study indicated that preferred temperature/dietary protein level combination might strengthen the non-specific immunity and reduce susceptibility to S. iniae. (c) 2012 Elsevier Ltd. All rights reserved.

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