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KMID : 0613820190290111235
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Journal of Life Science
2019 Volume.29 No. 11 p.1235 ~ p.1240
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Histological Effects of Fishery By-product Fermented Fishmeal on the Liver and Muscle of the Olive Flounder Paralichthys olivaceus
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Lee Bo-Ram
Kim Ji-Hye
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Abstract
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The aim of this study was to clarify histologically the effects of fermented fishmeal on the growth rate of fish. For this purpose, olive flounders were fed on fermented fishmeal at the substitution ratios of 0, 25, 50, 75, and 100%, and the effects on the liver and muscle were examined by microscopy. The olive flounder fed on fermented fishmeal at the 25% substitution ratio had the best hepatic condition, as indicated by the highest hepatosomatic index and the lowest fatty liver level, when compared with fish fed the other substitution ratios. The olive flounder fed on fermented fishmeal at the 25% substitution ratio had good motility, based on the presence of wide myocytes. The high growth rate in the olive flounder fed on fermented fishmeal at the 25% substitution ratio therefore seemed to be related to the health status of the liver and muscles. Higher amounts of the fermented fishmeal (75% and 100% substitution ratios) suppressed the growth rate due to adverse effects on hepatic function and motility of the olive flounder.
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KEYWORD
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Fatty liver levels, fermented fishmeal, hepatosomatic index, Paralichthys olivaceus, size of the myocytes
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