Hematological responses of tambaqui Colossoma macropomum (Serrassalmidae) fed with diets supplemented with essential oil from Mentha piperita (Lamiaceae) and challenged with Aeromonas hydrophila

Abstract

In fish farmings, diseases can be reduced by using immunostimulants. The aim of this study was to evaluate the immunostimulant potential of Mentha piperita in tambaqui fed with 0, 0.5, 1.0 and 1.5% of oil per kg of commercial fish feed. The fish were inoculated with Aeromonas hydrophila to challenge them. Hematological and biochemical parameters were determined after 30 days of feeding and seven days after the challenge. There was no mortality and M. piperita oil did not influence fish production parameters. However, blood hemoglobin concentration (Hb) increased in the fish fed with 0.5 and 1.5% of oil per kg of diet; albumin increased in those fed with 1.0%; cholesterol increased in all groups with oil; and triglycerides increased in those fed with 0.5%. After the bacterial challenge, the fish showed decreases in Hb when fed with diet enriched with 1.5% oil per kg of diet, in mean corpuscular volume with 1.0% and in mean corpuscular hemoglobin concentration with 0 and 1.5%. Protein levels increased in groups with 0 and 1.5% of oil and albumin when fed with 0 and 1.0%; cholesterol levels increased in the control group; and high levels of triglycerides were observed in the groups with 0, 0.5 and 1.5%. Thus, M. piperita essential oil promoted hematological alterations in tambaqui and can be recommended in diets containing up to 1.0% per kg, because of the minimal physiological modifications caused. However, additional studies are necessary to obtain more information regarding to the physiological effects of this immunostimulant. KEYWORDS: Immune system; natural product; bacterial challenge; biochemistry.Respostas hematológicas de tambaqui Colossoma macropomum (Serrassalmidae) alimentado com dietas suplementadas com óleo essencial de Mentha piperita (Lamiaceae) e desafiados com Aeromonas hydrophila RESUMO Em pisciculturas, doenças podem ser minimizadas com o uso de imunoestimulantes. O objetivo deste estudo foi avaliar o potencial imunoestimulante do óleo essencial de Mentha piperita na dieta de tambaqui com dietas contendo 0; 0,5; 1,0; 1,5% de inclusão do óleo por kg de ração comercial para peixes. Os tambaquis foram desafiados com a bactéria Aeromonas hydrophila. Hematologia e bioquímica dos tambaquis foram determinados após 30 dias de alimentação e sete dias do desafio. Não houve mortalidade dos peixes durante o experimento, sendo que o óleo não influenciou os parâmetros produtivos dos peixes. Entretanto, a concentração de hemoglobina (Hb) aumentou em peixes alimentados com 0,5 e 1,5% de óleo por kg de dieta; a albumina aumentou em 1,0%; o colesterol aumentou em todos os grupos com óleo; e triglicérides em 0,5% por kg de dieta. Após desafio bacteriano ocorreram diminuições da Hb nos peixes alimentados com 1,5% de óleo; do volume corpuscular médio com 1,0%; e da concentração de hemoglobina corpuscular média com 0 e 1,5%. Níveis aumentados de proteína nos grupos 0 e 1,5%; da albumina em 0 e 1,0%; do colesterol no controle; e dos triglicérides em 0, 0,5 e 1,5% de óleo na dieta. Assim o óleo essencial de M. ...

Metabolic and haematological responses ofLabeo rohitato dietary fucoidan

“…Immunostimulants have the potential to improve the function of head kidney meanwhile augmenting the erythropoiesis and haematosynthesis. This in turn can influence the haematological status of fish as observed in different studies (Prabu et al 2016;Ribeiro et al 2016). The present study also revealed positive effect of dietary fucoidan on the RBC count and haemoglobin content.…”

Plant essential oils as fish diet additives: benefits on fish health and stability in feed

“…Many researchers have conducted their studies to explore the benefits of EOs as dietary additives on fish (see Table 1) and other animal species (Benchaar et al 2008;Brenes & Roura 2010;Zeng et al 2015). Different methods of adding the EOs to fish diets are reported in the literature such as mixing the EOs with an organic diluent (Dairiki et al 2013;Ribeiro et al 2016;Brum et al 2017), phosphate-buffered saline (PBS) (Navarrete et al 2010) or incorporation with some ingredients of the diet, such as defatted rice bran (Zheng et al 2009). In most of the recent studies using natural EOs in fish diets (Saccol et al 2013;Volpatti et al 2013;Ferreira et al 2014;Souza et al 2015;Diler et al 2016;Hassaan & Soltan 2016;Sutili et al 2016;Zeppenfeld et al 2016a,b), the EOs are generally used as a blend with a carrier oil or combined with other oils in the feed, commonly the lipidic fraction of the diet (i.e.…”

Antioxidants effects and resistance against pathogens of Colossoma macropomum (Serassalmidae) fed Mentha piperita essential oil

“…However, after challenge with A. hydrophila, the total leukocytes and lymphocytes number decreased among the fish fed on diets containing the essential oil of M. piperita, probably due to migration of these cells to the tissues. The increased leukocytes and erythrocytes number may be attributed to the effective antioxidant role of 1.0% of the essential oil from M. piperita (Ribeiro et al, 2016), that was related by Giri et al (2017) when applied H. enneraspermus in L. rohita.…”

“…In addition, the most of these chemical products are toxic and compromise the gills, integument and liver, and also are potential pollutants of the environment and may cause risks to human health (Malheiros et al, 2016). However, herbal substances have several advantages, such as reduced environmental impact, biodegradability, lower residue levels in fish and low toxicity, resulting in low likelihood of causing resistance and low cost for farmers (Ribeiro et al, 2016;Hashimoto et al, 2016).…”

“…Therefore, essential oil of M. piperita can be acceptance on the diet of fish, due to the action of its natural blend of bioactive components originate from plant metabolism (Bakkali et al, 2008;Ribeiro et al, 2016;Sutili et al, 2017). The present study aimed to assess the antioxidant effects and resistance against pathogens of C. macropomum fed with essential oil of M. piperita.…”