DOI QR코드

DOI QR Code

치어기 넙치 사료내 목초액 첨가에 따른 성장 및 면역반응에 미치는 효과

Effects of Dietary Wood Vinegar Supplementation on Growth and Immune Responses of Juvenile Olive Flounder, Paralichthys olivaceus

  • 발행 : 2008.08.31

초록

A 6-week feeding trial was conducted to investigate effects of dietary supplementation with wood vinegar (WV) as a feed additive for juvenile olive flounder, Paralichthys olivaceus. Eight experimental diets supplemented with 0(control), 0.01, 0.025, 0.05, 0.1, 0.25, 0.5 and 2.0% WV/kg diet($WV_0,\;WV_{0.01},\;WV_{0.025},\;WV_{0.05},\;WV_{0.1},\;WV_{0.25},\;WV_{0.5},\;and\;WV_{2.0}$, respectively) were prepared by mixing with basal diet. After the 6-week feeding trial, fish fed the $WV_{0.1}$ diet had significantly higher weight gain, feed efficiency, and specific growth rate than those of fish fed the other diets(P<0.05). No mortality was observed in the treatment groups fed the experimental diets for 6 weeks. The liver antioxidant activity of fish fed the $WV_{0.01},\;WV_{0.025},\;and\;WV_{0.05}$ diets was significantly higher than that of fish fed the other diets. The lysozyme activity of fish fed the $WV_{0.25}$ diet was significantly higher than that of fish fed the other diets. Fish fed diets supplemented with WV had significantly lower cumulative mortality than that of fish fed the control diet throughout the challenge test, and fish fed the $WV_{0.05}\;and\;WV_{0.1}$ diets had the highest resistance to disease caused by Edwardsiella tarda at day 7 of the challenge test. Therefore, feeding 0.05-0.1% WV/kg diet improves the growth and immune responses of juvenile olive flounder, Paralichthys olivaceus.

키워드

참고문헌

  1. Ahn, B.J., S.T. Cho, T.S. Jo, G.S. Jeong and S.C. Ji. 2004. Effect of wood carbonization products on growth and body composition of flounder, Para- lichthys olivaceus. J. Kor. For. Eng., 23, 35-44 https://doi.org/10.1007/s10067-003-0769-3
  2. Anderson, D.P. and A.K. Siwicki. 1994. Duration of protection against Aeromonas salmonicida in brook trout immunostimulated with glucan or chitosan by injection or immersion. Prog. Fish Cult., 56, 258-261 https://doi.org/10.1577/1548-8640(1994)056<0258:DOPAAS>2.3.CO;2
  3. AOAC. 2000. Official Methods of Analysis of the Association of Official Analytical Chemists, 16th ed., Association of Official Analytical Chemists, Inc., Arlington, VA, USA
  4. Carrie, H. and B. Friedhelm. 1999. Efficacy of several organic acids against molds. J. Appl. Poul. Res., 8, 480-487 https://doi.org/10.1093/japr/8.4.480
  5. Chen, D. and A.J. Ainsworth. 1992. Glucan administration potentiates immune defense mechanisms of channel catfish, Ictalurus punctatus Rafinequ. J. Fish Dis., 15, 295-304 https://doi.org/10.1111/j.1365-2761.1992.tb00667.x
  6. Farag, R.S. 1989. Antimicrobial activity of some Egyptian spice essential oils. J. Food Protect., 52, 665-670 https://doi.org/10.4315/0362-028X-52.9.665
  7. Giesting, D.W. and R.A. Easter. 1985. Response of starter pigs to supplementation of corn-soybean meal diets with organic acid. J. Anim. Sci., 5, 1288-1294
  8. Grinde, B. 1989. Lysozyme from rainbow trout, Salmo gairdneri Richardon, as an antibacterial agent against fish pathogens. J. Fish Dis., 12, 95-104 https://doi.org/10.1111/j.1365-2761.1989.tb00281.x
  9. Guillen, M.D. and M.J. Manzanos. 1996. Study of the components of an aqueous smoke flavoring by means of Fourier transform infrared spectroscopy and gas chromatography with mass spectrometry and flame ionization detectors. Adv. Food Sci., 18, 121-127
  10. Lin H.Z., Z. Guo, Y. Yang, W. Zheng and Z.J. Li. 2004. Effect of dietary probiotics on apparent digestibility coefficients of nutrients of white shrimp Litopenaeus vannamei Boone. Aquacult. Res., 35, 1441-1447 https://doi.org/10.1111/j.1365-2109.2004.01169.x
  11. Hisasi, Y. 1993. Promoting effect of wood vinegar com- pounds on the mycelial growth of two basidiomycete. Trans. Mycol. Soc. Jap., 141
  12. Jeong, C.W., H.J. Choi, G. Yoo, S. Lee, Y.C. Kim, O.E. Okorie, J.H. Lee, K.D. Jun, S.M. Choi, K.W. Kim, Y.J. Kang, J.C. Kang, I.S. Kong and S.C. Bai. 2006. Effects of dietary probiotics supplementation on juvenile olive flounder, Paralichthys olivaceus. J. Kor. Fish. Soc., 39, 460-465
  13. Kim, J.W., S.I. Park and S.K. Chun. 1992. Purification and antibacterial effect of lysozyme from flounder, Paralichthys olivaceus. J. Fish Pathol., 5, 87-92
  14. Kim, Y.H., S.K. Kim, K.S. Kim and Y.H. Lee. 2001. Composition of constituents of commercial wood vinegar liquor in Korea. J. Kor. Soc. Appl. Biol. Chem., 7, 337-341
  15. Kim, K.W., X.J. Wang and S.C. Bai. 2002. Optimum dietary protein level for maximum growth of juvenile olive flounder Paralichthys olivaceus (Temminck et Schlegel). Aquacult. Res., 33, 673-679 https://doi.org/10.1046/j.1365-2109.2002.00704.x
  16. Kim, Y.J. 2007. Effect of dietary supplementation with probiotics, illite, active carbon and hardwood vinegar on the performance and carcass characteristics of broiler. Kor. J. Poult. Sci., 34, 165-172 https://doi.org/10.5536/KJPS.2007.34.3.165
  17. Kook, K. and K.H. Kim. 2003. Effects of supplemental levels of bamboo vinegar in fattening hanwoo cow. J. Anim. Sci., 45, 57-68 https://doi.org/10.5187/JAST.2003.45.1.057
  18. Lara-Flores, M., A. Miguel, E. Beatriz and W. Lopez- Madrid. 2003. Use of the bacteria Streptococcus faecium and Lactobacillus acidophilus, and the yeast Saccharomyces cerevisiae as growth promoters in Nile tilapia (Oreochromis niloticus). Aquaculture, 216, 193-201 https://doi.org/10.1016/S0044-8486(02)00277-6
  19. NRC (National Research Council). 1993. Nutrient Require- ments of Warm Water Fishes and Shellfishes. National Academic Press, Washington, D.C., USA, 1-102
  20. Park, G.J. 2004. Effects of dietary smoke natural flavor and feed stimulants (BAISM) on growth and non- specific immune response in juvenile olive flounder, Paralichthys olivaceus. Ph.D. Dissertation. Pukyong National University, Korea
  21. Pickering, A.D. 1992. Rainbow trout husbandry: manage- ment of the stress response. Aquaculture, 100, 125-139 https://doi.org/10.1016/0044-8486(92)90354-N
  22. Pszczola, D.E. 1995. Tour highlights production and uses of smoke-based flavors. Food Technol., 49, 70-74
  23. Sakai, M., M. Kobayashi and H. Kawauchi. 1996a. In vitro activation of fish phagocytic cells by GH, prolactin and somatolactin. J. Endocrinol., 151, 113- 118 https://doi.org/10.1677/joe.0.1510113
  24. Sakai, M., M. Kobayashi and H. Kawauchi. 1996b. Mitogenic effects of growth hormone and prolactin on chum salmon Oncorhynchus keta leucocytes in vitro. Vet. Immunol. Immunopathol., 53, 185-189 https://doi.org/10.1016/0165-2427(95)05507-X
  25. Toth, L. and K. Potthast. 1984. Chemical aspects of the smoking of meat and meat products. Adv. Food Res., 29, 87-158 https://doi.org/10.1016/S0065-2628(08)60056-7
  26. Wardle, C.S. 1981. Physiological Stress in Captive Fish. In: Aquarium systems. Hawkins, A.D. ed., Academic Press, London, U.K., 403-414
  27. Wendelaar-Bonga, S.E. 1997. The stress response in fish. Physiol. Rev., 77, 591-625 https://doi.org/10.1152/physrev.1997.77.3.591

피인용 문헌

  1. Effects of Dietary Inclusion of Red Ginseng Byproduct on Growth, Body Composition, Serum Chemistry, and Lysozyme Activity in Juvenile Olive Flounder (Paralichthys olivaceus) vol.13, pp.4, 2010, https://doi.org/10.5657/fas.2010.13.4.300
  2. Effects of the Dietary Inclusion of Porphyra and Sea Tangle Laminaria japonica on the Growth, Feed Utilization, Body Composition, and Plasma Chemistry of Juvenile Korean Rockfish Sebastes schlegeli vol.46, pp.5, 2013, https://doi.org/10.5657/KFAS.2013.0546
  3. 배합사료의 다양한 첨가제가 넙치(Paralichthys olivaceus) 치어의 성장, 혈액 성상, 지방산 조성, 유전자 발현 및 조직 성상에 미치는 영향 vol.44, pp.2, 2011, https://doi.org/10.5657/kfas.2011.44.2.141
  4. Nutrition and Feeding of Olive Flounder Paralichthys olivaceus: A Review vol.28, pp.3, 2020, https://doi.org/10.1080/23308249.2020.1740166