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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

作者： Qiang, Jun 1 ; Yang, Hong 1 ; Wang, Hui 3 ; Kpundeh, Mathew D. 2 ; Xu, Pao 1 ;

作者机构： 1.Chinese Acad Fishery Sci, China Key Lab Freshwater Fisheries & Germplasm Re, Minist Agr, Freshwater Fisheries Res Ctr, Wuxi 214081, Jiangsu, Peoples R China

2.Nanjing Agr Univ, Wuxi Fisheries Coll, Wuxi 214081, Peoples R China

3.Guangdong Ocean Univ, Coll Fisheries, Zhanjiang 524025, Peoples R China

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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