The prevalence of <Emphasis Type="Italic">Cryptosporidium</Emphasis> species in diarrhoeic lambs in Kars province and potential risk factors

This study was carried out to determine the prevalence of Cryptosporidium species in diarrhoeic lambs and investigate some risk factors in Kars province (Northeastern region of Anatolia) in Turkey. Four hundred faecal samples were taken from the rectums of clinically diarrhoeic and aged to 1-month-old lambs from 34 sheep farms in 20 villages in March-April 2007 and examined by using the modified acid-fast staining technique. The prevalence of Cryptosporidium species was found as 38.8% (155/400). Cryptosporidium oocysts were detected in 90.0% (18/20) of villages and in 76.5% (26/34) of the sheep farms. Infection rates were detected as: 44.4% (67/151) in 1-week-old lambs, 37.5% (39/104) in 2-week-old lambs, 40.0% (38/95) in 3-week-old lambs, and 22.0% (11/50) in 4-week-old lambs. Farms classified according to their zoohygienic conditions and fine, average and bad conditioned farms were contaminated with Cryptosporidium with the percentages of 14.7%, 20.6% and 41.2%, respectively. Clinical cryptosporidiosis was determined in 35.0% of the villages (7/20) and in 29.4% of the sheep farms (10/34), Cryptosporidium oocysts were found in 81.3% of the lambs (91/112) in these farms. Cryptosporidiosis may be a major epidemiological significance in lambs in Kars province, and suggests that naturally infected lambs may be reservoirs of Cryptosporidiosis infections for calves even for humans too.     

Use of Onion (Allium cepa) and Garlic (Allium sativum) Wastes for the Prevention of Fungal Disease (Saprolegnia parasitica) on Eggs of Rainbow Trout (Oncorhynchus mykiss)

This study was designed to prevent fungal disease (Saprolegnia parasitica) that occurs on rainbow trout eggs (Oncorhynchus mykiss) by using wastes of onion (Allium cepa) and garlic (Allium sativum) plants. For this purpose, fertilized rainbow trout eggs were exposed to garlic skin, garlic stem and onion skin aqueous methanolic extracts by bathing in concentrations of 0.4, 0.8, 1.6 and 3.2 g/L, whereas the control group was left untreated. The larvae in all groups were monitored until they become free-swimming larvae, the number of eggs died due to fungus was recorded, and the data obtained from experimental groups and control group were compared. As a result, it was determined that onion skin had no effect on the number of eggs that died due to fungus (p > .05), while garlic skin and garlic stem extracts significantly reduced the number of fungal infestations without affecting the number of live larvae or the embryological development of the eggs (p < .05). In light of these data, we conclude that garlic skin (0.4, 0.8, and 1.6 g/L) and garlic stem (0.8 and 1.6 g/L) aqueous methanolic extracts are effective at preventing Saprolegnia parasitica infestation on rainbow trout eggs and may be used in aquaculture.     

The effects of freshwater rearing on the whole body and muscle tissue fatty acid profile of the European sea bass (<Emphasis Type="Italic">Dicentrarchus labrax</Emphasis>)

The purpose of this study was to investigate the effect of freshwater rearing on the fatty acid profiles of the whole body and muscle tissue of the European sea bass (Dicentrarchus labrax). Half of initial fish were gradually acclimated to freshwater (FW) kept at the same temperature to salt water and grown in same conditions as their counterparts in saltwater (SW). The decrease in salinity caused an increase in the percentages of 18:1n − 9, 24:1n − 9, 18:3n − 3, 18:2n − 6 and decrease in the percentages of 14:0, 15:0, 20:0, 21:0, 20:5n − 3 and 22:6n − 3 both in the whole body and in the muscle tissue fatty acid profiles. The lipids of FW-reared fish contained significantly (P < 0.01) higher percentages of 18:2n − 6 and 18:3n − 6 than that of SW-reared fish. However, percentages of 20:5n − 3 and 22:6n − 3 fatty acids decreased significantly (P < 0.05) compared with those of salt water-reared European sea bass. There was a clear trend of decrement in the percentages of n − 3 PUFA fatty acids due to the decrease in water salinity. However, the percentages of n − 6 PUFA fatty acids were also increased with the decrease in water salinity. We concluded that the FW acclimation is followed by changes in certain lipid classes of sea bass muscle tissue and whole body samples. n − 3/n − 6 PUFA ratios were characteristic to previously reported ratios for both FW- and SW-reared European sea bass. In addition, EPA/DHA ratios were basically similar for the fish reared in both SW and FW indicating the equal nutritional value of the final products in terms of providing PUFA’s for human nutrition.