The Effect of Whey on the Immune Parameters of Rainbow Trout (Oncorhynchus mykiss)

Year 2022, Volume: 7 Issue: 1, 15 - 20, 31.03.2022

Remziye Eda Yardımcı , Emre Turgay , Sevdan Yılmaz , Can Sarvan Süheyla Karataş Steınum

https://doi.org/10.35229/jaes.1018996

Abstract

The aim of this study was to investigate the effect of whey on the immune system of cultured rainbow trout (Oncorhynchus mykiss). It was targeted to use whey, which is a by-product of the dairy industry, in the aquaculture industry as a promoter of fish immune system and as a source of fish feed protein. Rainbow trout individuals with an average weight of 70.28 ± 1.50 g were placed in 6 tanks with a stock density of 10 kg/m3. While fish meal (52%) was used as a protein source in the control group feeds, in the experimental group feeds whey powder (48%) was used. The fish were fed these pellet feeds that were isocaloric (21 kj / g) and isonitrogenous (41% protein) for 3 weeks. Blood samples were collected once a week and while hematocrit and hemoglobin values were determined using a fully automated hematology analyzer, standard hemocytometry methods were used in erythrocyte and leukocyte counts. In addition, free radical production and complement 3 concentrations were determined quantitatively. According to the one-way ANOVA analysis, the control group and the experimental group were statistically similar (p> 0,05). However, it was found that C3 complement concentration, which was measured equally at the beginning in the control and experimental groups, showed a statistically significant increase (p <0.05) in the experimental group compared to the control group in the second week. This is the first study in Turkey investigating the effect of using whey in fish feeds on the immune system of fish.

Keywords

Diet, rainbow trout, WHEY, Immune system, C3 complement

Supporting Institution

Istanbul University Scientific Research Projects Unit

Project Number

3372

Peynir Altı Suyunun (PAS) Gökkuşağı Alabalığı (Oncorhynchus mykiss) Bağışıklık Parametreleri Üzerine Etkisi

Abstract

Bu çalışmanın amacı kültürü yapılan gökkuşağı alabalıklarının (Oncorhynchus mykiss) bağışıklık sistemi üzerine peynir altı suyunun (PAS) etkisinin incelenmesidir. Süt ve süt ürünleri endüstrisi atığı olan PAS’ın akuakültür endüstrisinde balık bağışıklık sistemi destekleyicisi ve balık yemi protein kaynağı olarak kullanılması hedeflenmiştir. Ortalama ağırlığı 70,28 ± 1,50 g olan gökkuşağı alabalığı bireyleri 10 kg/m3 stok yoğunluğunda olacak şekilde 6 adet tanka yerleştirilmiştir. Kontrol grubu yemlerinde protein kaynağı olarak balık unu kullanılırken deney grubu yemlerinde ise balık unu yerine PAS kullanılmıştır. Balıklar izokalorik (21 kj/g) ve izonitrojenik (%41 protein) olarak hazırlanan bu pelet yemlerle 3 hafta boyunca beslenmiştir. Haftada birer kez olmak üzere balıklardan kan örnekleri alınmış; hematokrit ve hemoglobin değerleri tam otomatik hematoloji analizatörü ile belirlenmiş, eritrosit ve lökosit sayıları ise standart hemositometri yöntemleri kullanılarak yapılmıştır. Bunlara ek olarak oksidatif radikal üretimi ve kompleman 3 konsantrasyonu da kantitatif olarak belirlenmiştir. Sonuçlar tek yönlü varyans analizi (one-way ANOVA) ile değerlendirilmiştir. Sonuç olarak kontrol grubu ile deney grubu arasında istatistiki açıdan herhangi bir farklılık olmadığı görülmüştür (p>0,05). Bununla birlikte, kontrol ve deney grubunda başlangıçta eşit olarak ölçülen C3 kompleman konsantrasyonunun, deney grubunda ikinci haftada kontrol grubuna göre istatistiksel açıdan önemli (p<0,05) bir artış gösterdiği tespit edilmiştir. Bu çalışma, ülkemizde balık yemlerinde PAS kullanılmasının balıkların bağışıklık sistemi üzerine etkisinin araştırıldığı ilk çalışmadır.

Keywords

Diyet, Gökkuşağı alabalığı, PAS, Bağışıklık sistemi, C3 kompleman

Project Number

3372

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