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사료 내 발효마늘분말과 발효마늘착즙액의 첨가가 넙치(Paralichthys olivaceus) 의 성장, 면역반응, 혈액성분 및 어병세균(Edwardsiella tarda 및 Streptococcus iniae )에 대한 질병저항성에 미치는 영향

Effects of Dietary Supplementation of Fermented Garlic Powder and Fluid on Growth Performance, Immune Responses, Blood Components, and Disease Resistance against Edwardsiella tarda and Streptococcus iniae in Olive Flounder Paralichthys olivaceus

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Two consecutive studies were conducted to evaluate the effects of dietary supplementation with fermented garlic powder (FGP) or fermented garlic fluid (FGF) on growth performance, immune responses, and disease resistance of olive flounder Paralichthys olivaceus . In experiment I, olive flounder (BW: 65 g) were fed four experimental diets formulated to contain 0%, 0.5%, 1%, and 1.5% FGP (designated as FGP-0, FGP-0.5, FGP-1, and FGP-1.5, respectively). After the 10-weeks feeding trial, feed intake was significantly lower in fish fed the FGP-0.5 and FGP-1.0 diets,as compared to those fed the control diet. Fish fed the FGP-0 and FGP-0.5 diets showed significantly lower survival,as compared to the other treatments. Dietary supplementation with FGP resulted in higher non-specific immune responses than the FGP-0 group. Plasma cholesterol and triglyceride levels decreased as dietary FGP level increased. In experiment II, olive flounder (BW: 65 g) were fed four experimental diets for 10 weeks. The diets were prepared with a commercial expanded pellet to have 0%, 0.25%, 0.5%, and 1% FGF (designated as FGF-0, FGF-0.25, FGF-0.5, and FGF-1, respectively) by adsorption. At the end of the second feeding trial, feed intake was significantly lower in fish fed the FGF-0 diet, as compared to other treatments. Fish fed the FGF-0.25 and FGF-0.5 diets exhibited significantly lower cholesterol levels, as compared to other treatments. Lysozyme activity significantly increased with increases in dietary FGF. Cumulative mortality in a challenge test with Streptococcus iniae was significantly lower in the fish groups fed FGF-supplemented diets than in fish fed the control diet. The results of this study indicated that dietary supplementation with FGP or FGF can enhance the non-specific immune responses and disease resistance of olive flounder against S. iniae .

Abstract

Two consecutive studies were conducted to evaluate the effects of dietary supplementation with fermented garlic powder (FGP) or fermented garlic fluid (FGF) on growth performance, immune responses, and disease resistance of olive flounder Paralichthys olivaceus . In experiment I, olive flounder (BW: 65 g) were fed four experimental diets formulated to contain 0%, 0.5%, 1%, and 1.5% FGP (designated as FGP-0, FGP-0.5, FGP-1, and FGP-1.5, respectively). After the 10-weeks feeding trial, feed intake was significantly lower in fish fed the FGP-0.5 and FGP-1.0 diets,as compared to those fed the control diet. Fish fed the FGP-0 and FGP-0.5 diets showed significantly lower survival,as compared to the other treatments. Dietary supplementation with FGP resulted in higher non-specific immune responses than the FGP-0 group. Plasma cholesterol and triglyceride levels decreased as dietary FGP level increased. In experiment II, olive flounder (BW: 65 g) were fed four experimental diets for 10 weeks. The diets were prepared with a commercial expanded pellet to have 0%, 0.25%, 0.5%, and 1% FGF (designated as FGF-0, FGF-0.25, FGF-0.5, and FGF-1, respectively) by adsorption. At the end of the second feeding trial, feed intake was significantly lower in fish fed the FGF-0 diet, as compared to other treatments. Fish fed the FGF-0.25 and FGF-0.5 diets exhibited significantly lower cholesterol levels, as compared to other treatments. Lysozyme activity significantly increased with increases in dietary FGF. Cumulative mortality in a challenge test with Streptococcus iniae was significantly lower in the fish groups fed FGF-supplemented diets than in fish fed the control diet. The results of this study indicated that dietary supplementation with FGP or FGF can enhance the non-specific immune responses and disease resistance of olive flounder against S. iniae .

참고문헌 (28)

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저수온기 넙치 치어에 있어서 발효마늘분말의 사료 내 첨가가 면역반응, 혈액성분 및 주요 어병세균에 대한 질병저항성에 미치는 영향김성삼, 송진우, 여인규, 이경준, 임세진, 전유진, 정준범한국축산학회 · 한국축산학회지2010 · 제52권 제4호Effects of various concentrations of garlic powder and garlic extract in the diets on growth, serum chemistry and immune response of juvenile olive flounder Paralichthys olivaceus권문경, 이상민, 조성환수산생명의학회 · 한국어병학회지2010 · 제23권 제3호어류 병원성 세균 공격 후 마늘, Allium sativum 착즙액의 침지가 넙치, Paralichthys olivaceus 의 면역반응에 미치는 영향김이경, 김진우, 박수일, 우승호, 이준희, 정승희, 조미영수산생명의학회 · 한국어병학회지2010 · 제23권 제2호마늘, Allium sativum이 넙치, Paralichthys olivaceus의 면역반응에 미치는 영향권문경, 박수일, 방종득, 염용환, 우승호, 이준희, 황분옥수산생명의학회 · 한국어병학회지2010 · 제23권 제1호김치 유산균 배양물의 부상용 배합사료내 첨가시 넙치P(aralichthys olivaceus) 치어의 성장, 체조성 및 면역성 반응에 미치는 효과김현종, 김희성, 명성효, 박범희, 이금주, 전규호, 정원관, 조성환한국수산과학회 · 한국수산과학회지2013 · 제46권 제5호Effects of Dietary Supplementation of Two types of propolis on growth performance, feed utilization, innate immunity and disease resistance of olive flounder Paralichthys olivaceus이경준, 임세진, 허용갑, G.L.B.E. Gunathilaka한국수산과학회 · Fisheries and Aquatic Sciences2015 · 제18권 제4호

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