Title of article :
Effects of dietary garlic (Allium sativum) extract on survival rate, blood and immune parameters changes and disease resistance of Common carp (Cyprinus carpio carpio Linnaeus, 1758) against Spring Viremia of Carp (SVC
Author/Authors :
Karimi Pashaki A. Inland Water Aquaculture Research Center - Iranian Fisheries Science Research Institute - Agricultural Research - Education and Extension Organization (AREEO) - Bandar Anzali, Iran , Ghasemi M. Inland Water Aquaculture Research Center - Iranian Fisheries Science Research Institute - Agricultural Research - Education and Extension Organization (AREEO) - Bandar Anzali, Iran , Zorriehzahra M.J. Iranian Fisheries Science Research Institute - Agricultural Research - Education and Extension Organization (AREEO) - Tehran, Iran , Sharif Rohani M. Iranian Fisheries Science Research Institute - Agricultural Research - Education and Extension Organization (AREEO) - Tehran, Iran , Hosseini S.M. Department of Microbiology and Microbial Biotechnology - Faculty of Life Sciences and Biotechnology - Shahid Behehsti University - Tehran, Iran
Abstract :
This study evaluated the influence of dietary garlic (Allium sativum) extract on survival rate and
changes in blood and immune parameters of Common carp (Cyprinus carpio), fed with two
different concentrations of aqueous garlic extract after exposure to spring viremia of carp virus
(SVCV). The experiments have executed in two steps: Firstly, 270 fingerlings of Common carp
with an average weight of 15±3.4 g have cultivated in 18 aquaria with 15 liters of water. Fish
were fed with 1 and 5 g garlic extract kg-1 basal diet for 8 weeks. In the second step, 240
fingerlings have been randomly divided into 8 groups (A: negative control; B: virus control; C
and D: extract controls and E-H: treatment groups) with 3 replicates in each group include of 10
fish in each replicate, and the fish have been exposed to SVCV for 4 weeks. The mortality rate,
blood and immune parameters and virus isolation have been determined at the end of
experiments. The results have showed that the survival rate of the Common carp fed with 1 and
5 g garlic extract kg-1 basal diet (E-H groups) had a significant increase compared to the control
groups (p<0.05) and RBC, hemoglobin, hematocrit, MCH, MCHC had Significant increase
compared to the virus control group (B) (p<0.05). WBC in groups D, E, F and G in comparison
to control group A and B and lymphocyte in groups D, E and F compared to control group B
had a Significant increase (p<0.05). Also, the Common carp fed with two concentrations of
garlic extract increased lysozyme and IgM in groups C-H compared to group A (p<0.05).
Finally, cell culture and RT-PCR have been applied for detection of SVC virus from fish
samples. The results have been indicated that addition of garlic extract (Especially 5 g kg-1) in
fish dietary has led to a higher immunity and survival rate of common carp exposed to SVCV
Keywords :
SVCV , Blood and immune parameters , Survival rate , Cyprinus carpio , Garlic extract
Journal title :
Iranian Journal of Fisheries Sciences
