Impact of high dietary cornstarch level on growth, antioxidant response, and immune status in GIFT tilapia Oreochromis niloticus

Abstract

AbstractThis study was conducted to investigate the relationship between different cornstarch levels in tilapia diet and immune function. All test fish were fed with three cornstarch levels: low-cornstarch (0, LS), medium-cornstarch (18%, MS) and high-cornstarch (36%, HS) diets. Three hundred and sixty fish (initial mean body weight 31.73 ± 1.36 g) were randomly allocated into twelve water-circulated tanks, and thirty fish per tank. Compared with the low and medium cornstarch diets, the results of growth showed that the high cornstarch diet significantly decreased the FBW, WGR, and SGR, and increased the FCR of tilapia (P < 0.05). The high cornstarch diet significantly decreased the content of crude protein and increased the content of crude lipid in whole body composition (P < 0.05). Moreover, the VSI and CF in HS diet were significantly higher than those of LS diet (P < 0.05). The results of blood biochemical index exhibited that the HS diet significantly increased the content of blood glucose, and liver/muscle glycogen (P < 0.05). The results of antioxidant experiments demonstrated that the content of SOD and T-AOC in MS diet were significantly higher than those of HS diet (P < 0.05). Meanwhile, the content of MDA in MS diet was significantly lower than that of HS diet (P < 0.05). The results of immune index test showed that the lysozyme activities in the serum, liver, and gill, and the phagocytic activity and index in MS diet were significantly higher than those of HS diet (P < 0.05). The challenge assay results revealed that the mortality rate of HS diet was higher than those of LS and MS diets, but the difference was not significant (P > 0.05). In conclusion, the overall results suggested that the 36% cornstarch diet reduced not only the growth performance, but also body immunity. Under this experimental condition, GIFT tilapia could tolerate 18% cornstarch, but not 36% cornstarch.