Effects of Bacillus preparations on immunity and antioxidant activities in grass carp (Ctenopharyngodon idellus).

Fish Physiology and Biochemistry
Li WeifenYu Dongyou

Abstract

This experiment was conducted to study the effects of Bacillus preparations on immunity and antioxidant activities in grass carp. A total of 315 grass carp, with similar initial weight (average weight of fish 45 g), were randomly divided into three groups with three replicates. The control group was fed the basal diet without Bacillus; treatment group 1 was added Bacillus preparation no. 1 with 1 × 10(8) cfu/m(3) per 7 days in culture water and also fed the basal diet; treatment group 2 was fed the basal diet mixed with 0.5 % Bacillus preparation no. 2, and the culture water was added 1 × 10(8) cfu/m(3) Bacillus preparation no. 1 per 7 days. After 4 weeks of culture, 12 grass carp from each replicate were taken randomly for the determination of immune response and oxidization resistance indices. The results showed that compared with control, the level of globulin and IgM of treatment group 2 was significantly increased (P < 0.05), which was also significantly higher (P < 0.05) than that of group 1. For the non-specific immunity index, compared with control, the lysozyme activity and complement (C3) content of treatment group 1 significantly increased (P < 0.05), and the level of myeloperoxidase and C3 of treatment group 2 was s...Continue Reading

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Citations

Jun 1, 2014·World Journal of Microbiology & Biotechnology·Xiaoping ZhangWenying Shen
Mar 29, 2021·Food Research International·Carine N Almada-ÉrixAnderson S Sant'Ana
Apr 7, 2021·Probiotics and Antimicrobial Proteins·Nisha ChuphalVikas Kumar

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