Tarragon (Artemisia dracunculus) Essential Oil at Optimized Dietary Levels Prompted Growth, Immunity, and Resistance to Enteric Red-Mouth Disease in the Rainbow Trout (Oncorhynchus mykiss)

Fingerlings of the rainbow trout, Oncorhynchus mykiss (n = 300, 10.63 ± 0.6 g), were fed tarragon (Artemisia dracunculus) essential oil (TGO) for 2 months to examine its effects on growth properties, immunity, and resistance to Yersinia ruckeri infection. The treatments were control or TG1, TG2 (fed...

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Published inAquaculture research Vol. 2024; pp. 1 - 11
Main Authors Hajirezaee, Saeed, Khanjani, Mohammad Hossein, Ahani, Saman, Ghiasvand, Zahra
Format Journal Article
LanguageEnglish
Published Oxford Hindawi 02.04.2024
Hindawi Limited
Subjects
Alanine
Alanine transaminase
Alkaline phosphatase
Antibiotics
Antioxidants
Aquaculture
Artemisia dracunculus
Catalase
Cholesterol
Diet
Disease
Disease resistance
Enzymatic activity
Enzyme activity
Enzymes
Essential oils
Fingerlings
Fish
Fish production
Flavonoids
Freshwater fishes
Glucose
Growth
Immune system
Immunity
Immunoglobulins
Lysozyme
Mortality
Mucus
Oils & fats
Oncorhynchus mykiss
Oxidation
Parameters
Pathogens
Peroxidase
Phosphatase
Protease
Proteins
Salmon
Serum
Serum proteins
Superoxide dismutase
Survival
Triglycerides
Trout
Iran
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Abstract Fingerlings of the rainbow trout, Oncorhynchus mykiss (n = 300, 10.63 ± 0.6 g), were fed tarragon (Artemisia dracunculus) essential oil (TGO) for 2 months to examine its effects on growth properties, immunity, and resistance to Yersinia ruckeri infection. The treatments were control or TG1, TG2 (fed 0.5% TGO), TG3 (1% TGO), and TG4 (2% TGO). According to the results, an improvement was observed in growth parameters in all TGO-treated groups compared to the control (P<0.05). The digestive enzyme activities (protease and lipase) were significantly elevated in response to dietary TGO (P<0.05). The immune system of the fish was enhanced by TGO, as it stimulated the immune parameters in serum (lysozyme, myeloperoxidase (MPO), alternative complement (ACH50), Ig) and mucus (lysozyme, protease, ACH50, Ig) (P<0.05). The treatments, TG3 and TG4, showed more immune performance in response to TGO (P<0.05). The fish in TG2 treatment had a higher levels of serum total protein than other groups (P<0.05). The concentration of triglycerides (TRIG) and cholesterol (CHOL) in serum significantly decreased (P<0.05) in response to TGO, as the lowest levels were observed in the treatment, TG3. The antioxidant enzymes (superoxide dismutase (SOD) and catalase (CAT)) of serum elevated in TGO-treated fish, with the maximum values for the TG4 group (P<0.05). TGO reduced (P<0.05) alanine aminotransferase (ALT) and alkaline phosphatase (ALP) levels in serum. After bacterial challenge, the TGO-treated fish showed lower mortality compared to the control, where the lowest mortality was observed in TG4 (P<0.05). In conclusion, TGO improved growth, immunity, and survival after bacterial challenge in the rainbow trout, with more performance in fish fed 1%–2% TGO.
AbstractList Fingerlings of the rainbow trout, Oncorhynchus mykiss (n = 300, 10.63 ± 0.6 g), were fed tarragon (Artemisia dracunculus) essential oil (TGO) for 2 months to examine its effects on growth properties, immunity, and resistance to Yersinia ruckeri infection. The treatments were control or TG1, TG2 (fed 0.5% TGO), TG3 (1% TGO), and TG4 (2% TGO). According to the results, an improvement was observed in growth parameters in all TGO-treated groups compared to the control (P<0.05). The digestive enzyme activities (protease and lipase) were significantly elevated in response to dietary TGO (P<0.05). The immune system of the fish was enhanced by TGO, as it stimulated the immune parameters in serum (lysozyme, myeloperoxidase (MPO), alternative complement (ACH50), Ig) and mucus (lysozyme, protease, ACH50, Ig) (P<0.05). The treatments, TG3 and TG4, showed more immune performance in response to TGO (P<0.05). The fish in TG2 treatment had a higher levels of serum total protein than other groups (P<0.05). The concentration of triglycerides (TRIG) and cholesterol (CHOL) in serum significantly decreased (P<0.05) in response to TGO, as the lowest levels were observed in the treatment, TG3. The antioxidant enzymes (superoxide dismutase (SOD) and catalase (CAT)) of serum elevated in TGO-treated fish, with the maximum values for the TG4 group (P<0.05). TGO reduced (P<0.05) alanine aminotransferase (ALT) and alkaline phosphatase (ALP) levels in serum. After bacterial challenge, the TGO-treated fish showed lower mortality compared to the control, where the lowest mortality was observed in TG4 (P<0.05). In conclusion, TGO improved growth, immunity, and survival after bacterial challenge in the rainbow trout, with more performance in fish fed 1%–2% TGO.
Fingerlings of the rainbow trout, Oncorhynchus mykiss (n = 300, 10.63 ± 0.6 g), were fed tarragon (Artemisia dracunculus) essential oil (TGO) for 2 months to examine its effects on growth properties, immunity, and resistance to Yersinia ruckeri infection. The treatments were control or TG1, TG2 (fed 0.5% TGO), TG3 (1% TGO), and TG4 (2% TGO). According to the results, an improvement was observed in growth parameters in all TGO-treated groups compared to the control ( P < 0.05 ). The digestive enzyme activities (protease and lipase) were significantly elevated in response to dietary TGO ( P < 0.05 ). The immune system of the fish was enhanced by TGO, as it stimulated the immune parameters in serum (lysozyme, myeloperoxidase (MPO), alternative complement (ACH50), Ig) and mucus (lysozyme, protease, ACH50, Ig) ( P < 0.05 ). The treatments, TG3 and TG4, showed more immune performance in response to TGO ( P < 0.05 ). The fish in TG2 treatment had a higher levels of serum total protein than other groups ( P < 0.05 ). The concentration of triglycerides (TRIG) and cholesterol (CHOL) in serum significantly decreased ( P < 0.05 ) in response to TGO, as the lowest levels were observed in the treatment, TG3. The antioxidant enzymes (superoxide dismutase (SOD) and catalase (CAT)) of serum elevated in TGO-treated fish, with the maximum values for the TG4 group ( P < 0.05 ). TGO reduced ( P < 0.05 ) alanine aminotransferase (ALT) and alkaline phosphatase (ALP) levels in serum. After bacterial challenge, the TGO-treated fish showed lower mortality compared to the control, where the lowest mortality was observed in TG4 ( P < 0.05 ). In conclusion, TGO improved growth, immunity, and survival after bacterial challenge in the rainbow trout, with more performance in fish fed 1%–2% TGO.
Author Hajirezaee, Saeed
Khanjani, Mohammad Hossein
Ahani, Saman
Ghiasvand, Zahra
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  givenname: Zahra
  surname: Ghiasvand
  fullname: Ghiasvand, Zahra
  organization: Department of Animal Sciences and AquacultureFaculty of AgricultureDalhousie UniversityTruroCanadadal.ca
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Snippet Fingerlings of the rainbow trout, Oncorhynchus mykiss (n = 300, 10.63 ± 0.6 g), were fed tarragon (Artemisia dracunculus) essential oil (TGO) for 2 months to...
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SubjectTerms Alanine
Alanine transaminase
Alkaline phosphatase
Antibiotics
Antioxidants
Aquaculture
Artemisia dracunculus
Catalase
Cholesterol
Diet
Disease
Disease resistance
Enzymatic activity
Enzyme activity
Enzymes
Essential oils
Fingerlings
Fish
Fish production
Flavonoids
Freshwater fishes
Glucose
Growth
Immune system
Immunity
Immunoglobulins
Lysozyme
Mortality
Mucus
Oils & fats
Oncorhynchus mykiss
Oxidation
Parameters
Pathogens
Peroxidase
Phosphatase
Protease
Proteins
Salmon
Serum
Serum proteins
Superoxide dismutase
Survival
Triglycerides
Trout
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  priority: 102
  providerName: Hindawi Publishing
Title Tarragon (Artemisia dracunculus) Essential Oil at Optimized Dietary Levels Prompted Growth, Immunity, and Resistance to Enteric Red-Mouth Disease in the Rainbow Trout (Oncorhynchus mykiss)
URI https://dx.doi.org/10.1155/2024/3273850
https://www.proquest.com/docview/3038197030/abstract/
Volume 2024
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