The influence of acute handling stress on some blood parameters in cultured sea bream (Sparus aurata Linnaeus, 1758)

  • Francesco Fazio Dipartimento di Scienze Veterinarie, Università di Messina, Italy.
  • Vincenzo Ferrantelli Istituto Zooprofilattico Sperimentale della Sicilia A. Mirri, Palermo, Italy.
  • Gianluca Fortino Dipartimento di Scienze Veterinarie, Università di Messina, Italy.
  • Francesca Arfuso | francesca.arfuso@unime.it Dipartimento di Scienze Veterinarie, Università di Messina, Italy.
  • Giuseppe Giangrosso Dipartimento di Scienze Veterinarie, Università di Messina, Italy.
  • Caterina Faggio Dipartimento di Scienze Biologiche e Ambientali, Università di Messina, S. Agata (ME), Italy.

Abstract

The effect of acute handling stress on haematological profile, blood glucose and lactate (secondary stress markers) in cultured sea bream Sparus aurata was evaluated. Sixty six Sparus aurata were used and equally divided into two groups (A and B). Group A was not subjected to stress, Group B was subjected to acute handling stress. From each fish, biometric data and blood samples were collected to evaluate haematological profile, blood glucose and lactate. Unpaired t-test Student was applied to evaluate possible differences in parameters between the two groups. Red blood cells, haematocrit, haemoglobin, white blood cells (WBC), glucose and lactate showed an increase (P<0.05) in Group B compared with Group A, while mean corpuscular volume decreased (P<0.05) in Group B. The results highlight the role of studied parameters in monitoring the stressful conditions of aquaculture production which affect animal welfare and fish products quality.

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Published
2015-03-11
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Short Communications
Keywords:
Acute handling stress, Haematological parameters, Blood glucose, Blood lactate, Sparus aurata
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How to Cite
Fazio, F., Ferrantelli, V., Fortino, G., Arfuso, F., Giangrosso, G., & Faggio, C. (2015). The influence of acute handling stress on some blood parameters in cultured sea bream (Sparus aurata Linnaeus, 1758). Italian Journal of Food Safety, 4(1). https://doi.org/10.4081/ijfs.2015.4174

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