Effect of germ-free rearing environment on gut development of larval sea bass (Dicentrarchus labrax L.)
Rekecki, A.; Dierckens, K.; Laureau, S.; Boon, N.; Bossier, P.; Van Den Broeck, W. (2009). Effect of germ-free rearing environment on gut development of larval sea bass (Dicentrarchus labrax L.). Aquaculture 293(1-2): 8-15. dx.doi.org/10.1016/j.aquaculture.2009.04.001
In: Aquaculture. Elsevier: Amsterdam; London; New York; Oxford; Tokyo. ISSN 0044-8486; e-ISSN 1873-5622, meer
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| Trefwoorden |
Artemia Leach, 1819 [WoRMS]; Dicentrarchus labrax (Linnaeus, 1758) [WoRMS]; Serranidae Swainson, 1839 [WoRMS]
Marien/Kust |
| Author keywords |
Larviculture; Sea bass; Germ-free; Morphology; Gastrointestinal tract |
| Auteurs | | Top |
- Rekecki, A., meer
- Dierckens, K., meer
- Laureau, S.
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| Abstract |
A gnotobiotic feed chain (Artemia-European sea bass) has been developed recently. To investigate the extremely complex and poorly understood modes of action of putative probiotics and pathogens in vivo, we quantified the effect of a germ-free controlled culture on survival and gastrointestinal tract development from day after hatching (DAH) 0 till DAH15. The larvae were kept in a germ-free static and rotating set-up, next to the conventional static group. They were sampled on DAH1, DAH6, DAH9 and DAH14. The survival of sea bass larvae on DAH14 from both germ-free treatments was not significantly higher (93 ± 3% and 82 ± 5%) compared to the conventional (51 ± 19%) group (p = 0.058). Morphometric data revealed a significant growth on DAH14 in germ-free static larvae (4.84 ± 0.07 mm) compared to that of conventional (4.55 ± 0.06 mm) and germ-free rotating larvae (4.54 ± 0.08 mm) (p = 0.002). However, histological analysis showed minor variations in regional morphology of epithelial cell types observed in the gut in individual larvae between and within treatment groups. These presented techniques combined with the germ-free sea bass model can be used as a standardised model system to study in vivo the mode of action of probiotics. |
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