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Temperature effects on the development of Enteromyxum spp. (Myxozoa) in experimentally infected tiger puffer, Takifugu rubripes (Temminck & Schlegel)
Author(s) -
Yanagida T,
Sameshima M,
Nasu H,
Yokoyama H,
Ogawa K
Publication year - 2006
Publication title -
journal of fish diseases
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.819
H-Index - 85
eISSN - 1365-2761
pISSN - 0140-7775
DOI - 10.1111/j.1365-2761.2006.00752.x
Subject(s) - takifugu rubripes , biology , myxozoa , fugu , fishery , aquaculture , zoology , veterinary medicine , fish <actinopterygii> , vertebrate , medicine , biochemistry , gene
The effects of water temperature on the development of the enteric myxosporeans, Enteromyxum fugu and Enteromyxum leei , were investigated in experimentally infected tiger puffer, Takifugu rubripes . After naïve tiger puffer were fed gut tissue infected with both E. fugu and E. leei , they were divided into separate tanks and kept at different constant temperature regimes between 10 and 25 °C. Regardless of the water temperature tested, E. fugu was consistently detected with a high prevalence of infection (60–100%), although no sporulation occurred at 10 and 15 °C. Development of E. leei and the onset of disease were suppressed by low water temperatures (<15 °C). However, a temperature increase to 20 °C promoted the development of E. leei , followed by an increase of disease rate in the fish. The present study demonstrates that water temperatures below 15 °C have an inhibitory effect on the development of E. fugu and E. leei , resulting in suppression of enteromyxosis at low temperatures.