Haemato‐immunological and stress responses of Labeo rohita (Hamilton) fingerlings: effect of rearing temperature and dietary gelatinized carbohydrate
2011
Alexander, C. | Sahu, N. P. | Pal, A. K. | Akhtar, M. S.
A feeding trial of 70‐days was carried out to study the haemato‐immunological and stress responses of Labeo rohita fingerlings reared at two water temperatures [ambient (Amb) – 27 °C and 32 °C] fed with graded levels of gelatinized corn carbohydrate (GC). Two hundred and sixteen fingerlings were randomly distributed into six treatment groups in triplicate. Three semi‐purified diets were prepared containing 30% crude protein with graded levels of GC 40%, 50% and 58%. The six treatment groups were T1 (40% GC × Amb), T2 (40% GC × 32 °C), T3 (50% GC × Amb), T4 (50% GC × 32 °C), T5 (58% GC × Amb) and T6 (58% GC × 32 °C). The blood glucose level was significantly (p < 0.05) lowered in groups fed with 58% GC level. Neither dietary GC levels nor temperature had a significant (p > 0.05) effect on serum cortisol and superoxide dismutase activity. Lysozyme activity was significantly higher (p < 0.05) in T1 during pre‐ and post‐challenge period while temperature alone had a significant (p < 0.05) effect on post‐challenge Nitroblue Tetrazolium and found higher at 32 °C. A significant effect of GC levels and rearing temperature was recorded on WBC in the pre‐ and post‐challenge period. Highest pre‐challenge WBC was observed in T4 group and in the post‐challenge period T1 group recorded maximum. Water temperature had significant effect on pre‐challenge haemoglobin content, highest being at 32 °C (T2). A significant (p < 0.05) effect of rearing temperature and dietary GC level on total serum protein and albumin was also observed. Highest total serum protein and albumin was recorded in T1 and globulin in T2. Percentage survival after challenging with Aeromonas hydrophila was highest in T1 followed by T3 group and lowest in T6. The results obtained in the present study suggest that L. rohita fingerlings may utilize higher levels of dietary GC at higher temperature (32 °C) but may affect its immunity status.
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