• Journal of fish pathology
• /
• v.34 no.2
• /
• pp.169-176
• /
• 2021

Parasitic infection is among the most common problems for carp cultivation. They are also important for the principal entrance of other hazardous infections as well. This study was carried out for determining of parasitic fauna of two major carp known as silver and grass carp with the comparison of prevalence value and intensity rate of parasites among them, alongside the relationship between the biometric characteristics and host sex with the infection level. For this purpose, a total of 94 fish samples were caught randomly using a fishing net, from Guilan ponds during spring and summer of the year 2018 and transported alive to the laboratory. Upon arriving, the biometric characteristics and genus of each carp were measured individually. Specimens were then acquired from the skin, gills, and eyes of the carp and examined according to standard parasitology methods. Recovered parasites were observed under a light microscope and then fixed for identification. As the result, the occurrence and intensity in the higher length group were comparatively greater than the lower one. Also, the prevalence and intensity of total parasites in male carp were higher than in females. In this research, Dactylogyrus hypophthalmichthys and Dactylogyrus aristhichtys were observed in silver carp and Dactylogyrus lamellatus was detected in grass carp. In the paper below, we found that the host specificity varies in different species of Dactylogyrus isolated from grass carp and silver carp.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.12
• /
• pp.1903-1907
• /
• 2010

Drying curves for raw Alaska pollack seemed to follow typical food dehydration process with a very short initial settling down period. It was evident that there are some differences in drying rates between each part of fish body showing the highest drying rate for fish head followed by that for fish skin and that for flesh, presumably because of differences in water holding capacity of the components of each part. Specifically, the drying curve of fish flesh revealed that a boundary layer, thereby, a time period, existed which showed a big difference in moisture content and/or water activity as drying proceeds. The boundary layer in fish flesh with high moisture content between the layer contributes to reduce drying rate mainly as a consequence of protein aggregation resulting in hardening of fish flesh. The first boundary layer in this work appeared to show within several hours after initiation of drying. For Hwangtae, a naturally cyclic freeze-thaw dried and aged Alaska pollack which was popular in Korea, manufacturing process, it is clear that periodic moistening of boundary layer in fish flesh prohibits hardening fish flesh in boundary layer and enables steady moisture diffusion from inside of the fish flesh to surface of the fish body.

• Journal of fish pathology
• /
• v.9 no.2
• /
• pp.113-118
• /
• 1996

During a study to document more fully the parasitic ciliates of Korean freshwater fishes, we found numerous small ciliates in the gills and skin of crucian carp, Carassius carassius. Cursory examination indicated that the ciliate were very similar with Chilodonella sp. In this study, we described the morphometrics of this ciliate in detail and compared with other species of Chilodonella in the world. Numerous small ciliates were observed in the body surface, fins and gills of infected fish and excessive mucus production were seen in those fish. Sometimes ulcer was observed in the body of moribund fish. From the scrutinized observation of the parasite, it was identified as Chilodonella hexasticha. The parasite was dorsoventrally flattened body, without a notch in the posterior margin, and it measured 30-$45{\mu}m$ long and 15-$30{\mu}m$ wide. In number of kineties, the right band ciliature was 3-5 and the left band ciliature was 3-5. The right ventral ciliary band shaped arch and was longer than the left, straight band. It had a single oval macronucleus, 8-$15{\mu}m$ in diameter, a single micronucleus, 2-$4{\mu}m$ in diameter. The cytopharynx was reinforced by 10-16 conspicuous nematodesmata, which shaped like a tube and curved at its inner end. Two contractile vacuoles, one anteriorly at right and the second posteriorly at left were observed in wet mounts. This parasite reproduced by a simple division at $22{\pm}1^{\circ}C$.

• Journal of fish pathology
• /
• v.22 no.1
• /
• pp.67-73
• /
• 2009

It was examined whether the common belief that "cultured puffer fishes do not contain tetrodotoxin (TTX)", the major lethal substance that accidently causes death in consumers of those fishes, is true in river puffer fish Takifugu obscurus. In mouse bioassay, lethal levels of toxins were detected in the ranks: gonad>liver>intestine>muscle>skin in wild puffer fish. In contrast, no mortality occurred in the mouse bioassay on cultured fish. However, there were sleepiness, sluggish behavior, and hind limb paralysis with the tissue extracts of cultured fish suggesting the presence of TTX or other similarly acting toxins. An attempt to confirm the presence of TTX in cultured fish with high performance liquid chromatography (HPLC) was not very successful. The results suggest possible existence of TTX toxins or similarly acting toxins.

• Journal of fish pathology
• /
• v.34 no.2
• /
• pp.185-199
• /
• 2021

Vibriosis is an important septicemic bacterial disease that affects a variety of commercial fish species, including cultured Dicentrarchus labrax. Nanotechnology has become an important modern tool for fish diseases prevention. Furthermore, nanomaterials have the ability to prevent and treat fish diseases. The current study was aimed to identify the causative agent of massive mortality of D. labrax commercial farm in Alexandria, Egypt. Experimental infection and the median lethal dose (LD50) of pathogenic isolate were assessed. Also, the effect of ginger nanoparticles (GNPs) and Sacchromyces cerevisiae as feed additives for prevention of vibriosis in D. labrax was carried out. Similarly, the tissue immunstimulant genes, IL-1β and TLR2 were measured in the spleen of feeding groups. The clinical signs of naturally diseased D. labrax showed corneal opacity and paleness of gills with excessive mucous secretion. The post-mortem abnormalities were severe hemorrhage and adhesion of internal organs. After bacteriological isolation and identification, the causative agent of mortality in the current study was Vibrio alginolyticus. The LD₅₀ of V. alginolyticus was 1.5×10^5.4 CFU/ml. The experimentally infected D. labrax showed ulceration, exophthalmia and skin hemorrhages. The post-mortem findings of the experimentally infected D. labrax revealed internal hemorrhage, spleen darkness and paleness of liver. There is no mortality and 100% RPS in groups fed GNPs then injected with V. alginolyticus, in those fed a combination of GNPs and S. cerevisiae and a group fed normal diet then injected with physiological saline (control negative), respectively. Contrarily, there was 10% mortality and 87.5 RPS in the group fed S. cerevisae then injected with V. alginolyticus. On the other hand, the control positive group showed 79% mortality. The spleen IL-1β and TLR2 immunostimulant genes were significantly increased in groups of fish fed GNNP, S. cerevisiae and a combination of GNPs and S. cerevisiae, respectively compared to control group. The highest stimulation of those immunostimulant genes was found in the group fed a combination of GNPs and S. cerevisiae, while fish fed S. cerevisiae had the lowest level. Dietary combination of GNPs and S. cerevisiae was shown to be efficient in preventing of vibriosis, with greatest stimulation of spleen IL-1β and TLR2 immunostimulant genes.

• Parasites, Hosts and Diseases
• /
• v.30 no.4
• /
• pp.263-268
• /
• 1992

A study was presented on the anisakid larvae in Astroconger myriaster which were caught at the Southern Sea and waled at Pusan area. The nematodes were morphologically classified into Anisakis sp. and Centracgecum sp. after fixation in 70% ethanol and clearing in lactophenol. Total of 1, 768 larval anisakids were collected from 259(67.8% positive rate) out of 382 examined A. myriaster. Total 642 larvae of Anisakis sp. were obtained from 94 (24.6%) and 1, 126 Ccntracaecum sp. were recovered from 165 (43.1%) fish. The average number of worms per infected fish was 4.6. The infection rate increased according to the length of fish, and all of the fish over 71 cm were found infected. The numbers (proportions) of recovered worms by the organs were 1, 440 (80.5%) in the omentuin, 166(9.4%) in the intestine, 107(6.0%) in the stomach, 32(1.8%) in the skin, 18(1.0%) in the muscle, 13(0.7%) in the liver, and 2(0.1%) in the head. The larvae in the muscle may infect the humans who are enjoying raw sliced meat of the fish.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.3
• /
• pp.263-269
• /
• 2016

Large quantities of by-products—such as fish frame, head, skin and viscera—are generated during seafood processing, and these by-products are not utilized extensively. Therefore, sea rainbow trout Oncorhynchus mykiss (SRT) frame muscle (FM) jerky was prepared by grinding SRT-FM, followed by mixing with seasoning, forming and drying. The nutritional and microbiological characteristics of the SRT-FM jerky were then investigated. The proximate composition of the SRT-FM jerky was 19.1% moisture, 38.7% crude protein, 7.9% crude lipid and 4.4% ash. The viable bacterium count of the SRT-FM jerky was 3.9 log CFU/g, and Escherichia coli and Staphylococcus aureus were not detected. The total amino acid content of SRT-FM jerky was 37.3 g/100 g, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Based on the recommended daily intake of fish jerky (100 g), the most abundant mineral was potassium. The fatty acid composition of the SRT-FM jerky was 26.2% saturated acid, 34.5% monoenoic acid and 39.3% polyenoic acid, and the major fatty acids were 16:0, 18:1n-9, 18:2n-6, 20:5n-3 and 22:6n-3. These results suggest that SRT-FM jerky has high nutritional value.

• IMMUNE NETWORK
• /
• v.8 no.3
• /
• pp.67-74
• /
• 2008

Background: The effects of the dietary administration of two heat-inactivated whole bacteria from the Vibrionaceae family, singly or combined, on innate immune response of the rainbow trout were studied. The two bacteria (Pdp11 and 51M6), which were obtained from the skin of rainbow trout, showed in vitro characteristics that suggested they could be considered as potential fish probiotics. Methods: The fish were fed four different diets: control (non-supplemented), or diets supplemented with heat-inactivated bacteria at $10^8$ cfu/g Pdp11, $10^8$ cfu/g 51M6 or with $0.5{\times}10^8$ cfu/g Pdp11 plus $0.5{\times}10^8$ cfu/g 51M6 for 4 weeks. Six fish were sampled at weeks 1, 2, 3 and 4, and then the main humoral (natural haemolytic complement activity and serum peroxidase content) and cellular innate immune responses (leucocyte peroxidase content, phagocytosis, respiratory burst and cytotoxicity) were evaluated. Results: The serum peroxidase content and the natural haemolytic complement activity increased with time, reaching the highest values in the third and fourth weeks of feeding, respectively. The phagocytic ability of specimens fed the mixture of the two inactivated bacteria was significantly higher than in the controls after 2 and 3 weeks of treatment. The same activity increased significantly in rainbow trout fed the Pdp11 diet for 2 weeks or the 51M6 diet for 3 weeks. Respiratory burst activity was unaffected by all the experimental diets at all times assayed. Cytotoxic activity had significantly increased after 3 weeks in fish fed the 51M6 diet. Conclusion: Our results demonstrated the usefulness of incorporating inactivated probiotic bacteria into fish diets.

• Journal of fish pathology
• /
• v.9 no.2
• /
• pp.157-168
• /
• 1996

In this study, Residue of formaldehyde and histopathological changes in formalin and neutralformalin in treated fish(Sebastes schlegeli) were observed at two different temperatures(15 and $25^{\circ}C$). Immediately after in treatment, residue of formaldehyde in formalin treated fish was show little bit higher than in neutral-formalin treated fish at $15^{\circ}C$. But, there is no difference at water temperature $25^{\circ}C$. The elimination of formaldehyde was markedly temperature-dependent. The approximated withdrawal time were 72hr and 24hr at water temperature 15 and $25^{\circ}C$. Formalin was more toxic than the neutral-formalin at the same condition. Intensity of tissues damage was increased with increasing concentration of chemical and temperature. Formalin and neutral-formalin treatments caused edema and seperation of epithelium, winding of secondary gill lamella, necrosis in the gill ; congestion and pycnosis, vacuolation in the liver ; hydropic and granulated degeneration, necrosis of epithelial cells in the proximal renal tubule ; increasing mucus cells, cracking, necrosis of epidermis and dermis in the skin tissue.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.4
• /
• pp.427-437
• /
• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.