اثر عصاره کلروفرم خیار دریایی (Holothuria Parva) در پیشگیری از بیماری باکتریایی ویبریو هارویی (Vibrio harveyi) و تغییرات فاکتورهای ایمنی و بقا در میگوی پا سفید غربی (Litopenaeus vannamei)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه شیلات، واحد بندرعباس، دانشگاه آزاد اسلامی، بندرعباس، ایران

2 موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، تهران، ایران

10.22034/AEJ.2021.284532.2521

چکیده

هدف از این مطالعه بررسی چگونگی تاثیر عصاره کلروفرم استخراج شده از خیار دریائی (Holothuria Parva) بر روی بقای میگو وانامی (Litopenaeus vannamei) در معرض باکتری Vibrio harveyi و بررسی تغییرات فاکتورهای ایمنی در طول دوره آزمایش بود. نمونه­‌های خیار­ دریایی از منطقه جزر و مدی شهرستان دیر در استان بوشهر جمع‌آوری شد. میگو­های نیز با وزن متوسط 1± 10 گرم از استخر­های پرورشی جمع آوری شده و در 33 آکواریوم حاوی 100 لیتر آب با شوری ppt 40 نگه داری شدند. نتایج نشان داد که میزان بقا در تیمار­های 1، 2 و 3 با مصرف عصاره کلروفرمی 100 درصد بود. PO در تیمارهای 1، 2، و 3 دارای تفاوت معنی داری با گروه های شاهد منفی و مثبت بود. POD در تیمارهای 1 ، 2 ، و 3 دارای تفاوت معنی داری با گروه شاهد مثبت بود. THC در تیمارهای 1 و 2 با گروه شاهد مثبت و در تیمار 3 با گروه شاهد منفی دارای تفاوت معنی دار بود. TPP در تیمار 1 با گروه ­های شاهد مثبت و منفی، در تیمار 2 با گروه شاهد منفی، و در تیمار 3 با گروه­ های شاهد منفی و مثبت دارای تفاوت معنی دار بود. SOD در تیمار 1 با گروه ­های شاهد مثبت و منفی، و در تیمار 2 و 3 با گروه شاهد منفی دارای تفاوت معنی داری بود. بر اساس نتایج حاصل شده، میزان بقا و فاکتورهای ایمنی در میگوهای تغذیه‌ شده با عصاره­ کلروفرم در مقایسه با میگوهای تغذیه‌ شده با غذای تجاری بالاتر بود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of sea cucumber chloroform extract (Holothuria Parva) on the prevention of bacterial disease caused by Vibrio harveyi and changes in safety factors and survival rate in white leg shrimp (Litopenaeus vannamei)

نویسندگان [English]

  • Mahboubeh Hasanzade 1
  • Amir Hoshang Bahri 1
  • Delaram Nokhbeh Zareh 1
  • Mohammad Afsharnasab 2
  • Maryam Mirbakhsh 2
1 Department of Fisheries, Bandar Abbas Branch, Islamic Azad University, Bandar Abbas, Iran
2 Iranian Fisheries Research Institute, Agricultural Research Education and Extention Organization, Tehran, Iran
چکیده [English]

This study aimed to investigate the effect of extracted chloroform from sea cucumber (Holothuria Parva) on the survival of white leg shrimp (Litopenaeus vannamei) exposed to Vibrio harveyi and to evaluate changes in immune factors during the experimental period. Sea cucumber samples were collected from the tidal zone of Dayyer county in Bushehr province. Shrimps with an average weight of 10±1 g were collected from culture ponds and kept in 33 aquariums containing 100 liters of water with a salinity of 40 ppt. The results showed that the survival rate in treatments 1, 2, and 3 with consumption of the extracted chloroform was 100%. PO had a significant difference in treatments 1, 2, and 3 with negative and positive control groups. POD had a significant difference in treatments 1, 2, and 3 with the positive control group. THC was significantly different in treatments 1 and 2 with the positive control group and treatment 3 with the negative control group. TPP was significantly different in treatment 1 with positive and negative control groups, in treatment 2 with the negative control group, and treatment 3 with negative and positive control groups. SOD was significantly different in treatment 1 with positive and negative control groups, and in treatments 2 and 3 with negative control groups. According to the results, the survival rate and safety factors were higher in shrimp fed with extracted chloroform compared to shrimp fed with commercial food.

کلیدواژه‌ها [English]

  • Chloroform extract
  • Sea cucumber
  • Vibrio harveyi
  • Safety factors
  • White leg Shrimp
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