마늘첨가 사료가 넙치(Paralichthys olivaceus)의 비특이적 면역반응에 미치는 영향

Abstract

The objective of this experimental study is to determine the effects of fermented garlic Powder(0%, 0.5, 1%, 2%) in the feed on the drug sensitivity, MIC, blood analysis, nonspecific immune responses resistance to fish disease (VHS, V. anguillarum, S. iniae, E. tarda). The amount of fermented garlic Powder was gradually increased in the feed and were analysed for 5 week. The effect was observed at 1% garlic undiluted in the feed, thus the fish were fed for 4 week with 1% of garlic undiluted in the feed, and was performed. For the experiment of challenge property, the disease resistance of fishes was determined at the time of finishing fermented garlic Powder and 1% garlic undiluted feeding through intraperitoneal injection of three bacterial suspensions and one virus suspension (1 ml each). The fermented garlic Powder and 1% garlic undiluted were serially diluted to estimated drug sensitivity and MIC, revealing that fermented garlic Powder had no effect 1% garlic undiluted was effective on the fish-borne bacteria. Hematocrit, glucose, total protein, lysozyme, and the macrophage activity significantly high activities were observed in fermented garlic Powder 1% group and garlic undiluted 1% group compared to the control group. The cumulative death rate showed decreased trend at all attacking experiments except the fermented garlic Powder of E. tarda than that of control group. Seeing the result of this study, it is strongly suggested that all additives improve disease resistance and nonspecific immune response, and that it is strongly suggested that all additives improve disease resistance and nonspecific immune response, and that 1% garlic undiluted has more effect than fermented garlic Powder.