Cellular changes in the gill of saul (Channa striatus) grow-out fed with various dietary fats

Abstract

Various fats were assessed for their impact on the gill of saul (Channa striatus). The grow-out (av. wt. 27.36±0.09 - 32.54±0.41g) were fed for 12-weeks with six diets and a control, F7 (NATFO). F1 (L3HUF) contains 0.5% n-3 fatty acid & 7.5% saturated oil; F2 (H3HUF) contains 1.0% n-3 fatty acid & 7.0% saturated oil; F3 (MUSOL) contains 8.0% mustard oil; F4 (LINOL) contains 8.0% linseed oil; F5 (MIXOL) contains 4.0% mustard oil and 4.0 % linseed oil; F6 (SATOL) contains 8.0% saturated oil. The F-1, fed fishes showing knob-like swelling in primary gill lamella (PGL); F-2, showing swelling cartilaginous cells (CC); F-3, showing knob like swelling and cartilaginous cells; F-4, showing fusion of PGL, Secondary Gill Lamella (SGL) and CC; F-5, showing prominent CC and F-6, showing fusion of epithelial cells of PGL and SGL and CC. Gills of C. striatus fed with natural food showing normal PGL and SGL. It was summarized that addition of different fats had some impact in the gill structure (not useful in human food), however, cheaper fat source could be used for better growth and also to reduce the feed cost for aquaculture of this fish.