短期饥饿后batrachus (linn, 1758)血液学和生物特征参数的变化

Anil Kumar, S. Prakash
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引用次数: 2

摘要

摘要:本研究旨在分析短期饥饿对巴氏Clarias batrachus生物学指标、血液学及生物特征参数的影响。对两组试验鱼batrachus进行不同的处理:A组(对照)鱼每天投喂3次至表观饱腹,连续投喂14 d;B组(实验)鱼饥饿14 d。饥饿14天的鱼血液中白细胞(7.16%)显著上升,红细胞压积(11.97%)、血红蛋白(37.04%)、红细胞(35.51%)、葡萄糖(19.15%)、蛋白质(23.65%)和胆固醇(43.12%)显著下降,而饥饿7天的鱼血液中甘油三酯水平下降(14.79%),随后在试验结束(即14天)时恢复到与对照组几乎相似的值。饥饿14 d后,肝脏蛋白质(36.08%)、总脂肪(17.96%)和糖原(75.0%)含量显著降低,肌肉中蛋白质、总脂肪和糖原含量分别降低39.70%、28.60%和65.90%。这些血液学和生物计量学参数似乎有潜力作为一种预测工具,建立短时间饥饿状态下batrachus的营养状况或生理状况,这可能有助于该物种在培养期间的饲养管理和监测。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
ALTERATIONS IN HEMATOLOGICAL AND BIOMETRIC PARAMETERS OF CLARIAS BATRACHUS (LINN, 1758) FOLLOWING SHORT-TERM STARVATION
: The present study is carried out to analyze the effect of short-term starvation on biological condition indices, hematological and biometric parameters of Clarias batrachus . Two groups of test fish, Clarias batrachus were subjected to different treatments: Group A (control) fishes were then fed three times a day until apparent satiety for 14 days; Group B (experimental) fishes were starved for 14 days. A significant rise in WBC (7.16%) with substantial reduction in hematocrit (11.97 %), haemoglobin (37.04 %), RBC (35.51%), glucose (19.15%), protein (23.65%) and cholesterol (43.12%) were assessed in the blood of starved fish for 14 days, while triglyceride level decreased (14.79%) in fish starved for 7 days, subsequently returning to values almost similar to control by the end of the trial i.e. 14 days. A significant decrease in liver protein (36.08%), total lipid (17.96%) and glycogen (75.0%) contents, while in muscles, the protein, total lipid, and glycogen contents also reduced up to 39.70%, 28.60% and 65.90% respectively, after 14 days in starved fish. These hematological and biometric parameters seem to have potential as a predictive tool for establishing the nutritional status or physiological condition during short-term starvation of Clarias batrachus , which may be useful to manage and monitor feeding practices during culture of this species.
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