Effects of different mushroom levels on immunity indices of tilapia (Oreochromis niloticus) exposed to chlorpyrifos in experimental condition

Document Type : Research Paper

Authors

1 Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan, Iran

2 Offshore Water Research Center, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization, Chabahar, Sistan and Baluchistan, Iran

Abstract

 
Abstract
The aim of this study was to investigate the prebiotic effect of mushroom on the immune indices of tilapia mucus exposed to chlorpyrifos on 120 juveniles tilapia with an average weight of 20 g. So, 4 treatments were considered as (1) control without prebiotics, (2) treatments containing 0.05%, (3) 0.1% and (4) 0.2% of dietary prebiotics. At the end of the feeding period, fish were exposed to chlorpyrifos toxin at a concentration of 0.05 ppm for 14 days and mucus sampling was taken from the fish skin. Experimental treatments exhibited significant effects on alkaline phosphatase, lysozyme, soluble protein, and mucus immunoglobulin (p<0.05). So that, the amounts of alkaline phosphatase, lysozyme and mucus soluble protein were significantly increased in treatments fed with prebiotic-supplemented diets by increasing in prebiotic concentration (40.40 IU/L, 36 Unit/mg Pro and 99.54 µg/100 µL, respectively). However, the amount of mucosal immunoglobulin decreased in these treatments (69 µg/100 µL). Overall, supplementing diets with prebiotic (mushroom powder), leads to enhanced immune system (elevating alkaline phosphatase, lysozyme, immunoglobulin, and soluble protein) when exposed pollutants and stressors.

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