Effect of dietary supplementation of l-tryptophan on thermal tolerance and oxygen consumption rate in Cirrhinus mrigala fingerlings under varied stocking density

Tejpal, C.S.; Sumitha, E.B.; Pal, A. K.; Murthy, H. Shivananda; Sahu, Narottam Prasad; Siddaiah, G.M.

doi:10.1016/j.jtherbio.2014.02.008

Cited by 35 publications

(19 citation statements)

References 35 publications

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“…However, in sturgeons, manipulation of diet ration or nutritional content has been shown to affect growth, energetic status (Hung and Lutes 1987;Cui et al 1997;Hung et al 1997;Deng et al 2009;Han et al 2012;Haller et al 2015) and the cellular response to heat stress (Deng et al 2009;Han et al 2012;Wang et al 2013). Furthermore, diet composition and nutritional status have been shown to influence swimming capacity (Wagner et al 2004;Chatelier et al 2006;Wilson et al 2007;Gingerich et al 2010;Pettersson et al 2010;Killen et al 2014;Silva et al 2014), osmoregulation (Kirschner 1995;Tseng and Hwang 2008;Haller et al 2015), growth at high temperatures (Glencross and Rutherford 2010;Zhou et al 2013) and tolerance of high temperatures (Akhtar et al 2011;Kumar et al 2014;Patterson and Green 2014;Tejpal et al 2014) for a wide range of fish species.…”

Section: Introductionmentioning

confidence: 99%

Effects of nutritional deprivation on juvenile green sturgeon growth and thermal tolerance

et al. 2015

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Section: Introductionmentioning

confidence: 99%

Effects of nutritional deprivation on juvenile green sturgeon growth and thermal tolerance

et al. 2015

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“…Nonetheless, most of the recent studies on thermotolerance of fish focused on optimum and lethal temperature limits (Dalvi et al ; Sarma et al ; Dash et al ; Underwood et al ; Liu et al ; Meakin et al ). Only a few studies concerned with enhancement of the thermotolerance of fish through dietary manipulation are available (Bagni et al ; Yokoyama et al ; Ashida et al ; Gupta et al ; Tejpal et al ). Dietary inclusion of immunostimulants has been found to modulate immune systems, even in stress conditions, and therefore overturn the harmful effects mediated by stress (Ortuno et al ; Sarma et al ; Gupta et al ).…”

mentioning

confidence: 99%

Dietary Soy Peptide Enhances Thermotolerance and Survival of Juvenile Japanese Flounder, Paralichthys olivaceus

Ragaza

Mamauag

Yokoyama

et al. 2015

J World Aquaculture Soc

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Soy peptide (SP), a soy protein enzymatic hydrolysate, contains bioactive substances that could be utilized as an immune‐stimulating feed ingredient. The experiment evaluated the efficacy of dietary SP on promoting growth, and enhancing tolerance and survival to heat stress in juvenile Japanese flounder, Paralichthys olivaceus. Four diets were incorporated with different levels of SP (0, 2, 5, and 10%) and a 6‐wk feeding trial ensued. Following the feeding trial, the experimental groups were subjected to heat stress to measure survival rate and heat shock protein 70s (HSP70s) in gill, liver, and skin. Fish fed diets with SP inclusion showed considerable decrease in percent weight gain. Significantly higher lethal time values to 50% mortality (LT50) value were recorded for fish fed 10% SP. Moreover, LT50 values of fish fed 2 and 5% SP were significantly higher compared with fish fed control diet. HSP70s produced in all the tissues were significantly highest in fish fed 10% SP. HSP70s values were significantly higher in fish fed 2 and 5% SP compared with fish fed control diet. A significant reduction in HSP70s among all groups during recovery period was also observed. These results suggest that SP can be used to enhance the immune response and survival of P. olivaceus under heat stress.

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“…A lower water temperature and fi sh of smaller size may result in a smaller diff erence in dissolved oxygen, which requires improved measurement accuracy to minimize system errors. In this case, either fi sh density must be adjusted repeatedly (Saint-Paul et al, 1988;Dalvi et al, 2009;Lin et al, 2012;Tejpal et al, 2014) or equipment with other specifi cations must be used (Smith and Laver, 1981;Fidhiany and Winckler, 1998;Liao et al, 2004;Sun et al, 2010;Zeng et al, 2010;Dupont-Prinet et al, 2013) to maintain the diff erences in dissolved oxygen within an appropriate range. It was inevitable that a new systematic error would occur when comparing the experimental groups.…”

Section: Oxygen Consumption Rate Devicementioning

confidence: 99%

“…The primary respirometer bottle (Chen and Shih, 1955), Plexiglas device (Zhang et al, 1982), and transparent plastic respirometer chamber (Li, 1991) were developed to improve the respirometer (Song et al, 1997;Lei, 2002;Sun et al, 2010;Xu et al, 2012;Yang et al, 2012) and homemade oxygen consumption rate devices (Du et al, 2013;Mamun et al, 2013;Qiu et al, 2014). However, these oxygen consumption rate devices are not compatible with experiments on fi sh because they diff er in body size: the density of experimental fi sh must be repeatedly adjusted according to the test temperature, fl ow velocity, and other parameters (Dalvi et al, 2009;Lin et al, 2012;Tejpal et al, 2014). Alternatively, other devices with various specifi cations can be employed, and a reasonable match ensures scientifi cally credible results.…”

Section: Introductionmentioning

confidence: 99%

Determining oxygen consumption rate and asphyxiation point in Chanodichthys mongolicus using an improved respirometer chamber

Geng

Jiang

Tong

et al. 2016

Chin. J. Ocean. Limnol.

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Knowledge of oxygen consumption rates and asphyxiation points in fi sh is important to determine appropriate stocking and water quality management in aquaculture. The oxygen consumption rate and asphyxiation point in Chanodichthys mongolicus were detected under laboratory conditions using an improved respirometer chamber. The results revealed that more accurate estimates can be obtained by adjusting the volume of the respirometer chamber, which may avoid system errors caused by either repeatedly adjusting fi sh density or selecting diff erent equipment specifi cations. The oxygen consumption rate and asphyxiation point of C . mongolicus increased with increasing water temperature and decreasing fi sh size. Changes in the C . mongolicus oxygen consumption rate were divided into three stages at water temperatures of 11-33°C: (1) a low temperature oxygen consumption rate stage when water temperature was 11-19°C, (2) the optimum temperature oxygen consumption rate stage when water temperature was 19-23°C, and (3) a high temperature oxygen consumption rate stage when water temperature was  27°C. The temperature quotients (Q 10 ) obtained suggested that C . mongolicus preferred a temperature range of 19-23°C. At 19°C, C . mongolicus exhibited higher oxygen consumption rates during the day when the maximum values were observed at 10:00 and 14:00 than at night when the minimum occurred at 02:00.

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Effect of dietary supplementation of l-tryptophan on thermal tolerance and oxygen consumption rate in Cirrhinus mrigala fingerlings under varied stocking density

Cited by 35 publications

References 35 publications

Effects of nutritional deprivation on juvenile green sturgeon growth and thermal tolerance

Effects of nutritional deprivation on juvenile green sturgeon growth and thermal tolerance

Dietary Soy Peptide Enhances Thermotolerance and Survival of Juvenile Japanese Flounder, Paralichthys olivaceus

Determining oxygen consumption rate and asphyxiation point in Chanodichthys mongolicus using an improved respirometer chamber

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