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
1
조회
0
다운로드
6
인용
0
참고문헌
키워드
초록
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)
- AOAC, "Official methods of analysis. 16th ed", pp.1298~ (1995), Association of Official Analytical Chemists
- Brett JR, "Effects of temperature on rate of gastric digestion in fingerling sockeye salmon, Oncorhynchus nerka", J Fish Res Bd Can, 27, pp.1767~1779 (1970)
- Cavallito CJ, "Allicin, the antibacterial principle of Allium sativum III. Its procusor and essential oil of garlic", J Am Chem Soc, 67, pp.1032~1040 (1945)
- Chi MS, "Effect of garlic on lipid metabolism in rats fed cholesterol or lard", J Nutr, 112, pp.241~248 (1982)
- Chun HJ, "Effect of heat treatment of garlic added diet on the blood of spontaneously hypertension rat", J Korean Soc Food Sci Nutr, 26, pp.103~108 (1997)
- 정지영, "산지별 국내산 마늘종의 항산화 성분과 항산화 활성 비교", 한국식품영양과학회지, 37(8), pp.972~978 (2008), 한국식품영양과학회
- Fauconneau BG, "Influence of environmental temperature on flow rate of foodstuffs through the gastro-intestinal tract of rainbow trout", Aquaculture, 34, pp.27~39 (1983)
- Folch J, "A simple method for the isolation and purification of total lipids from animal tissues", J Biol Chem, 226, pp.497~509 (1959)
- Iwata N, "Effects of temperature on the growth of Japanese flounder", Fish Sci, 60, pp.527~531 (1994)
- 김기주, "마늘 추출물의 항균, 항고혈압 및 항암활성", 한국식품과학회지, 37(2), pp.228~232 (2005), 한국식품과학회
- 김강웅, "배합사료의 수침과 공급량이 넙치(Paralichthys olivaceus )의 성장, 혈액 및 조직 성상에 미치는 영향", 한국수산과학회지, 44(5), pp.490~498 (2011), 한국수산과학회
- 김성삼, "저수온기 넙치 치어에 있어서 스피룰리나와 아스타잔틴의 사료 내 첨가효과", 한국양식학회지, 19(1), pp.57~63 (2006), 한국양식학회
- Sung-Sam Kim, "Effects of Dietary Supplementation of a Meju, Fermented Soybean Meal, and Aspergillus oryzae for Juvenile Parrot Fish (Oplegnathus fasciatus)", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 22(6), pp.849~856 (2009), 아세아·태평양축산학회
- Kim SS, "Effects of dietary kelp (Ecklonia cava ) on growth and innate immunity in juvenile olive flounder Paralichthys olivaceus", Aquac Res, 39, pp.1687~1690 (2008)
- 김성삼, "저수온기 넙치 치어에 있어서 발효마늘분말의 사료 내 첨가가 면역반응, 혈액성분 및 주요 어병세균에 대한 질병저항성에 미치는 영향", 한국동물자원과학회지, 52(4), pp.337~346 (2010), 한국동물자원과학회
- Kumari J, "Seasonal variation in the innate immune parameters of the Asian catfish Clarias batrachus", Aquaculture, 252, pp.121~127 (2005)
- 문형철, "마늘 첨가 복합배지에서 배양된 영지 균사체의 면역 증진 효과", 한국약용작물학회지, 12(1), pp.24~30 (2004), 한국약용작물학회
- NRC (National Research Council), "Nutrient requirement of fish", pp.114~ (1993), National academy Press
- 이경임, "매실, 마늘 및 생강첨가된장을 투여한 쥐의 Sarcoma-180 종양세포에서 항암효과", 한국식품조리과학회지, 21(5), pp.599~606 (2005), 한국식품조리과학회
- 박동식, "발효더덕 추출물이 흰쥐의 인지능 회복에 미치는 효과", 한국식품영양과학회지, 39(11), pp.1691~1694 (2010), 한국식품영양과학회
- 박성진, "발효더덕의 화학성분", 한국식품영양과학회지, 38(3), pp.396~400 (2009), 한국식품영양과학회
- Pelletier D, "How should enzyme activities be used in fish growth studies", J Exp Biol, 198, pp.1493~1497 (1995)
- Minh Anh Pham, "Effects of Dietary Hizikia fusiformis on Growth and Immune Responses in Juvenile Olive Flounder (Paralichthys olivaceus)", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 19(12), pp.1769~1775 (2006), 아세아·태평양축산학회
- Qureshi A, "Suppression of avian hepatic lipid metabolism by solvent extracts of garlic: Impact on serum lipids", J Nutr, 113, pp.1746~1755 (1983)
- Sharma KK, "Effect of raw and boiled garlic on blood cholesterol in butter fat lipidemia", The Ind J Nutr Dietet, 13, pp.7~11 (1976)
- 신정혜, "건조 마늘, 홍삼 및 이들 혼합물의 생리활성", 한국식품영양과학회지, 38(12), pp.1633~1639 (2009), 한국식품영양과학회
- Yamata Y, "Evaluation of the in vitro antifungal activity of allicin", Antimicrob Anents Chemother, 1, pp.743~749 (1977)
- Yeh SP, "Dietary sodium alginate administration affects fingerling growth and resistance to Streptococcus sp. and iridovirus, and juvenile non-specific immune responses of the orange-spotted grouper, Epinephelus coioides", Fish Shellfish Immun, 25, pp.19~27 (2008)
