Influence of oxidized lipids in diets on the development of rainbow trout fry syndrome

Daskalov, H.; Robertson, Peter A.; Austin, Brian

doi:10.1046/j.1365-2761.2000.00215.x

Cited by 14 publications

(5 citation statements)

References 14 publications

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“…Post [5] listed malnutrition as a probable primary cause underlying BCWD. A link between diet and BCWD was dem-onstrated by [171]. In their study, rainbow trout fed a diet with high oxidized lipid concentrations, compared to fish receiving control diets, experienced elevated mortality after a F. psychrophilum challenge.…”

Section: Preventionmentioning

confidence: 98%

A Review of Flavobacterium Psychrophilum Biology, Clinical Signs, and Bacterial Cold Water Disease Prevention and Treat

Barnes¹

2011

TOFISHSJ

110

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Bacterial coldwater disease and other infections caused by Flavobacterium psychrophilum are a worldwide concern, particularly for freshwater salmonid hatcheries. F. psychrophilum infections can be difficult to control; antibiotic resistance is common and no effective vaccines are currently available. This review summarizes the biology and characteristics of this important pathogen, as well as the techniques required for isolation and identification. In addition, the epidemiology, clinical signs, treatment, and possible preventative measures of bacterial coldwater disease are discussed.

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Section: Preventionmentioning

confidence: 98%

A Review of Flavobacterium Psychrophilum Biology, Clinical Signs, and Bacterial Cold Water Disease Prevention and Treat

Barnes¹

2011

TOFISHSJ

110

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“…Lorenzen et al [28] showed that F. psychrophilum isolates recovered from fish with rainbow trout fry syndrome were phenotypically homogeneous with isolates recovered from larger fish with classical CWD. Daskalov et al [33] noted that the effects of high oxidized lipids in fish showed similarities in signs of rainbow trout fry syndrome. Some of the same histologic characteristics of rainbow trout fry syndrome were also noted in nutritional diseases caused by feeding diets high oxidized lipids [33].…”

Section: Bacterial Coldwater Diseasementioning

confidence: 99%

“…Daskalov et al [33] noted that the effects of high oxidized lipids in fish showed similarities in signs of rainbow trout fry syndrome. Some of the same histologic characteristics of rainbow trout fry syndrome were also noted in nutritional diseases caused by feeding diets high oxidized lipids [33]. Rainbow trout fed a diet with high levels of oxidized lipids had a greater mortality, relative to controls, by F. psychrophilum after exposure to the pathogen by scarifying and immersion or IP challenges.…”

Section: Bacterial Coldwater Diseasementioning

confidence: 99%

Bacterial coldwater disease of fishes caused by Flavobacterium psychrophilum

Starliper

2011

Journal of Advanced Research

193

147

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Coldwater disease (CWD) is a bacterial disease that affects a broad host-species range of fishes that inhabit cold, fresh waters. This disease occurs predominately at water temperatures of 16°C and below, and is most prevalent and severe at 10°C and below. Coldwater disease occurs in cultured and free-ranging populations, with hatchery-reared young trout and salmon species especially vulnerable to infections. Flavobacterium psychrophilum is the etiological agent of CWD. This Gram-negative bacterium may be recovered from affected host tissues and characterized using standard biochemical techniques, providing that reduced nutrient media are used. There are numerous reports that describe sensitive and specific serologic and genomic diagnostic techniques for CWD. The entire genome of a virulent isolate of F. psychrophilum has been sequenced and described. Rainbow trout (Oncorhynchus mykiss) fry syndrome is also caused by F. psychrophilum with mortalities >50% possible among affected fish lots. Evidence suggests that pathogen transmission occurs both horizontally and vertically. Analogous to many diseases to other animals, prevention and control are essential to avoid losses to CWD, particularly since there is currently no commercially available vaccine and a limited number of antimicrobials have been approved for treating food fish worldwide. This review provides current host and geographic ranges of the pathogen, and covers epizootiology, transmission, pathogenicity, diagnostics, and prevention and treatment.

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“…Hence, in the absence of suitable antioxidant protection the nutritional benefit of high inclusion of these acids may become deleterious to the growth and health of the fish (Tacon 1996). Rainbow trout, Oncorhynchus mykiss (Walbaum), fry fed a diet containing high levels of oxidized lipid fared less well than controls following challenge with Flavobacterium psychrophilum , the causative agent of rainbow trout fry syndrome (Daskalov, Robertson & Austin 2000). The pathological effects of oxidized lipids have, however, been shown to be prevented or suppressed by dietary supplementation with suitable antioxidants (Bell & Cowey 1985).…”

Section: Natural Outbreak Of Furunculosismentioning

confidence: 99%

Synergistic effects of dietary iron and omega‐3 fatty acid levels on survival of farmed Atlantic salmon, Salmo salar L., during natural outbreaks of furunculosis and cold water vibriosis

Ka¹,

Dehli

Thomassen³

et al. 2003

Journal of Fish Diseases

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The present study demonstrates that farmed Atlantic salmon, Salmo salar, health is positively and significantly affected by synergistic effects between very long-chain polyunsaturated fatty acids of the n-3 family eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) and iron, where positive effects of high dietary levels of EPA/DHA are enhanced when combined with low levels of iron. Based on cumulative mortalities in the different experimental groups, relative percentage of survival (RPS) for the high EPA/DHA-low iron group was 70% during an outbreak of furunculosis and 96% during an outbreak of cold water vibriosis compared with the controls. A non-additive effect between EPA/DHA and iron was confirmed by statistical analyses that revealed a significant effect of EPA/DHA alone and an interaction of iron with EPA/DHA. Liver cell cultures treated with EPA/DHA revealed that the synergistic effect could be related to an EPA/DHA dependent regulation of mRNA for proteins important for transport (transferrin) and storage (ferritin) of iron in the salmon. In keeping with this finding, the transcriptional down-regulation of iron metabolism in vitro was reflected in decreased in vivo iron stores with increasing levels of dietary EPA/DHA. Hence, to avoid overloading of the iron transport/storage-systems resulting in increased susceptibility to bacterial infections, high levels of dietary EPA/DHA should be accompanied by low levels of dietary iron.

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Influence of oxidized lipids in diets on the development of rainbow trout fry syndrome

Cited by 14 publications

References 14 publications

A Review of Flavobacterium Psychrophilum Biology, Clinical Signs, and Bacterial Cold Water Disease Prevention and Treat

A Review of Flavobacterium Psychrophilum Biology, Clinical Signs, and Bacterial Cold Water Disease Prevention and Treat

Bacterial coldwater disease of fishes caused by Flavobacterium psychrophilum

Synergistic effects of dietary iron and omega‐3 fatty acid levels on survival of farmed Atlantic salmon, Salmo salar L., during natural outbreaks of furunculosis and cold water vibriosis

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