Molecular Nutrition

Effects of Dietary Active Yeast Products on Growth, Immunity and Disease Resistance of Sea Cucumber (Apostichopus japonicas Selenka)

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  • 1. Marine Biology Institute of Shandong Province, Qingdao 266104, China;
    2. College of Life Science, Qingdao Agricultural University, Qingdao 266109, China

Received date: 2016-08-19

  Online published: 2017-02-17

Abstract

This experiment was conducted to investigate the effects of dietary active yeast products on growth, immunity and disease resistance of sea cucumber (Apostichopus japonicas Selenka). Sea cucumbers with an average initial body weight of (4.0±0.1) g were fed with 6 experimental diets according to a single factor experimental design:a commercial formula feed supplemented with 0 (control), 0.025%, 0.050%, 0.100%, 0.200% and 0.400% active yeast products for 6 weeks. There were 3 replicates per diet with 15 sea cucumbers per replicate. After 6 weeks of feeding trial, a total of 10 sea cucumbers of each replicate were selected and injected into the body wall with the 1.5×109 CFU/mL Vibrio splendidus bacterial stock solution at a dose of 0.1 mL per sea cucumber, and to observe and record the 14-day accumulative morbidity after challenged with Vibrio splendidus. The results showed as follows:supplementation of active yeast products could significantly enhance the specific growth rate (SGR) (P<0.05), and the highest SGR of sea cucumbers were found in 0.200% active yeast products group. Sea cucumbers fed diet with active yeast products could significantly increase the activity of catalase (CAT) in coelomic fluid (P<0.05). Compared with the control group, active yeast products supplemented at 0.050% to 0.400% significantly enhanced the activity of lysozyme (LZM) (P<0.05) in coelomic fluid, supplemented at 0.200% to 0.400% significantly enhanced the activity of acid phosphatase (ACP) (P<0.05) in coelomic fluid, and supplemented at 0.400% significantly enhanced the activity of superoxide dismutase (SOD) in coelomic fluid (P<0.05). Supplementation of active yeast products could decrease the cumulative mortality of sea cucumbers challenged with Vibrio splendidus after 14 days, and the lowest cumulative mortality of sea cucumbers was found in 0.200% active yeast products group. It can be concluded that the supplementation of active yeast products in diets can enhance the growth, immunity and disease resistance of sea cucumbers in the condition of this experiment. Comprehensive analysis of growth, immunity and disease resistance of sea cucumbers and according to the production practice, the optimal supplemental level of active yeast products in the diet of sea cucumbers is 0.200% to 0.400%.

Cite this article

YAN Fang, HU Wei, LI Chenglin, ZHANG Yanping, ZHAO Bin, HAN Sha . Effects of Dietary Active Yeast Products on Growth, Immunity and Disease Resistance of Sea Cucumber (Apostichopus japonicas Selenka)[J]. Chinese Journal of Animal Nutrition, 2017 , 29(2) : 583 -589 . DOI: 10.3969/j.issn.1006-267x.2017.02.026

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