Effect of temperature on hatching and growth of cuban gar (Atractosteus tristoechus) larvae
Hatching success, growth, development and survival of Cuban gar ( Atractosteus tristoechus ) larvae were examined at different temperatures (26, 28 and 30 o C) up to 18 days after hatching (DAH). The time to hatching was inversely related to the incubation temperature (87, 100 and 111 h). Larval survival at the time of hatching was significantly lower at 30 o C (50.3 %), coinciding with the highest larval mortality (30.2 %). Growth rates were 1.75 mmd -1 -10.4 % d -1 at 26 o C,1.30 mm d -1 -10.2 % d -1 -1 at 28 o C and 1.40 mm d -1 -10 % d -1 at 30 o C. Three similar critical periods were identified: 0-6, 7-11 and 12-18 DAH. During the first period, a similar increase in weight and a significant increase in total length occurred, mainly at 30 o C, indicating a more efficient reconversion of the yolk reserves. Later, growth was equally slow, corresponding with the transitional period from endogenous to exogenous feeding, indicating a similar physiologic pattern regardless of incubation temperature. Weight and length increased during the last period, with the greatest increase at 26 o C in contrast with the lowest gain at 30 o C. The inflexion points of many morphometric characters and the developmental stages accelerated with the increasing temperature. Although it was impossible to determine the optimal temperature, it was evident that 26 o C favored hatching success and larval growth.
Temperature effects on immune response and hematological parameters of channel catfish Ictalurus punctatus vaccinated with live theronts of Ichthyophthirius multifiliis.
This study evaluated the influence of temperature on the immune responses and hematological parameters in channel catfish Ictalurus punctatus immunized via intraperitoneal injection with live theronts of Ichthyophthirius multifiliis. Fish were distributed in 18 aquaria and received 9 treatments: 4 groups of fish were vaccinated with live theronts and maintained at constant temperature 15 °C, 20 °C, 25 °C and 30 °C; 3 groups of fish vaccinated and subjected to cycling temperature regime from 15-25 °C, 20-25 °C and 20-30 °C, changed 5 °C each day; 2 groups of fish were not vaccinated and served as controls at 25 °C, one with Ich challenge and the other without challenge. Non vaccinated fish and those vaccinated at 15 °C or 15-25 °C did not show anti-Ich antibodies in the serum 14 and 21 days post-immunization. The antibody levels were significantly higher from fish vaccinated at 25 °C, 30 °C, 20-25 °C and 20-30 °C compared to fish at 15 °C, 20 °C and 15-25 °C both 14 and 21 days post-immunization. At constant water temperature, fish vaccinated at 15 °C showed significantly higher mortality rate (67.8%, P < 0.05) than those vaccinated at 20 °C, 25 °C, and 30 °C (0-10.7% mortalities). At cycling water temperature, fish vaccinated at 15-25 °C showed significantly higher mortality rate (67.8%) than those vaccinated at 20-25 °C and 20-30 °C (P < 0.05). Twenty days after immunization fish vaccinated at 30 °C and 20-30 °C showed significant increase in the red blood cells, white blood cells, thrombocytes and monocytes. Six days after challenge with I. multifiliis theronts the fish showed decreased white blood cells, thrombocytes and monocytes. This study suggests that vaccinated catfish were severely impacted by low temperature, either at 15 °C constant temperature or at 15-25 °C cycling temperature. The fish showed no anti-Ich antibodies and suffered high mortality similar to non vaccinated control fish.
On the fractionation of β-lactoglobulin and α-lactalbumin
Abstract Existing methods for the preparation of α-lactalbumin and β-lactoglobulin are examined critically. It is proposed that the most satisfactory method for the preparation of the whey protein fraction from bovine milk is (NH 4 ) 2 SO 4 fractionation. A number of new gentle procedures for the fractionation of the whey proteins are compared with some existing methods. The distribution of total protein at various stages is determined by total Kjeldahl nitrogen and the kind of protein by starch-gel electrophoresis. The effect of variables, such as pH, salt concentration and temperature on the separation of α-lactalbumin and serum albumin from β-lactoglobulin is studied. Differences in the behavior ( e.g. solubility) of genetic variants of β-lactoglobulin are noted. The solubility of each of the major whey proteins, under similar conditions to those used in the fractionation, is compared with its solubility in the whey protein mixture. The understanding gained of factors important in the fractionation is used in recommending new procedures for α-lactalbumin and β-lactoglobulin isolation.