Đáp ứng miễn dịch và sức đề kháng với Vibrio harveyi của tôm sú (Penaeus monodon) ăn thức ăn có bổ sung chất chiết từ rong mơ (Sargassum microcystum)

Hồng Mộng Huyền * , Trần Thị Tuyết Hoa và Huỳnh Trường Giang

* Tác giả liên hệ (hmhuyen@ctu.edu.vn)

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Ngày nhận bài: 17-05-2018
Ngày nhận bài sửa: 18-06-2018
Ngày duyệt đăng: 30-07-2018
Ngày xuất bản: 30-07-2018
Title: Immune response and resistance to Vibrio harveyi of black tiger shrimp (Penaeus monodon) fed with brown seaweed (Sargassum microcystum) extract
DOI: 10.22144/ctu.jsi.2018.049
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Huyền, H. M., Hoa, T. T. T., & Giang, H. T. (2018). Đáp ứng miễn dịch và sức đề kháng với Vibrio harveyi của tôm sú (Penaeus monodon) ăn thức ăn có bổ sung chất chiết từ rong mơ (Sargassum microcystum). Tạp chí Khoa học Đại học cần Thơ, 54(CĐ Thủy sản), 158-167. https://doi.org/10.22144/ctu.jsi.2018.049
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Tập. 54 Số. CĐ Thủy sản (2018)
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Abstract

Feeding trial was conducted to evaluate the effects of hot water-extract from the Sargassum microcystum supplementation in diet of black tiger shrimp (Penaeus monodon). Shrimps were fed the diets supplemented with different levels of S. microcystum hot-water extract (0%, 0.5%, 1%, 2% of hot-water extract)  for 30 days. The challenge experiment was conducted in 60 L plastic container with 30 shrimps for each treatment. Immune parameters including total haemocyte counts (THC), total granular cells (including semi-granular cells) (LGC), total hyaline cells (HC), phenoloxidase activity (PO) and resistance to Vibrio harveyi were evaluated. Results showed that (i) THC, LGC, HC, PO activities were significantly increased in the shrimps fed with 1% hot-water extract supplemented diet; (ii) the highest survival rate (80%) was significantly recorded in the group that was fed with 1% of hot-water-extract. The results suggested that feeding 1% hot-water extract from S. microcystum could enhance immune responses and resistance against V. harveyi in black tiger shrimp P. monodon.
Keywords: Black tiger shrimp, brown seaweed, immune, Sargassum microcystum, Vibrio harveyi

Tóm tắt

Thử nghiệm được thực hiện để đánh giá ảnh hưởng của hỗn hợp chất chiết từ rong mơ (Sargassum microcystum) bổ sung vào thức ăn cho tôm sú (Penaeus monodon). Tôm được cho ăn với chế độ ăn bổ sung hỗn hợp chất chiết rong mơ S. microcystum ở các hàm lượng khác nhau (0%, 0,5%, 1%, 2% chiết xuất từ rong mơ), cho ăn liên tục trong 30 ngày, Thí nghiệm cảm nhiễm với vi khuẩn Vibrio harveyi được tiến hành trong xô nhựa 60 L với 30 con tôm/nghiệm thức. Các chỉ tiêu miễn dịch của tôm thí nghiệm bao gồm tổng số tế bào bạch cầu (THC), số lượng tế bào bạch cầu có hạt (LGC), số lượng tế bào bạch cầu không hạt (HC), hoạt tính phenoloxidase (PO) và sức đề kháng với V. harveyi được đánh giá. Kết quả cho thấy: (i) THC, LGC, HC và hoạt tính enzyme PO gia tăng đáng kể trong nhóm bổ sung 1% chiết xuất từ rong mơ, (ii) tỉ lệ sống cao nhất (80%) được ghi nhận ở nhóm ăn thức ăn bổ sung với nồng độ 1% chất chiết từ rong mơ sau khi cảm nhiễm với vi khuẩn V. harveyi. Đồng thời, việc cho ăn 1% hỗn hợp chất chiết từ rong mơ S. microcystum có thể tăng khả năng đáp ứng miễn dịch và kháng lại V. harveyi ở tôm sú.
Từ khóa: Miễn dịch, rong nâu, Sargassum microcystum, tôm sú, Vibrio harveyi

Article Details

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