Title of article :
HAEMATOLOGICAL CHARACTERISTICS OF TILAPIA GUINEENSIS FROM BUGUMA CREEK, NIGER DELTA, NIGERIA
Author/Authors :
Akinrotimi، نويسنده , , O.A.، نويسنده , , Abu، نويسنده , , O.M.G.Bekibele، نويسنده , , D.O Udeme-naa، نويسنده , , B، نويسنده , , and Aranyo، نويسنده , , A.A.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2010
Abstract :
Values of some haematological indices were assessed in 60 adults of Tilapia guineensis (mean length 21.14cm ± 4.16; mean weight 386.12g ± 6.12). They were collected from recruitment ponds of African Regional Aquaculture Centre, Brackish water fish farm, Buguma during low tides. The blood samples were collected from the kidney behind the anal fin. The values of the haematological parameter were measured using standardized and approved methods. The following values (mean ± SD) were recorded. Packed cell volume (PCV) 22.67±2.14%; Haemoglobin (Hb), 7.72±1.20g/dL; Leucocrit (Lct), 7.81±1.14%, White blood cell (WBC), 30.02 ±2.50cells x 109 g/L; Red Blood Cell (RBC), 2.58 ± 0.69 cells x 109 g/L, Mean corpuscular haemoglobin concentration (MCHC), 32.56 ± 2.19g/dl; Mean corpuscular haemoglobin (MCH) 27.59 ±1.21 (pg); Mean corpuscular volume (MCV), 80.76 ± 2.11 (fl); Thrombocytes (Thromb), 40.65 ± 3.14%; Neutrophils (Neut), 20.45±2.21%; lymphocytes (Lymph), 35.46±4.7% and Monocytes (mono) 3.12±1.00%. the highest range of the parameters were observed in thrombocytes, while the lowest in the Red Blood Cell Significant differences (p < 0.05) between male and female were observed in all parameters except leucrocrit and Red Blood Cell. Data obtained from this study will serve as baseline haematolical parameters for use in monitoring of health and productivity of T. guineensis which will be highly valuable in this era of increased fish farming activities in Nigeria.
Keywords :
Niger Delta , tilapia , Creek , Profile , haematology
Journal title :
Electronic Journal of Environmental, Agricultural and Food Chemistry
Journal title :
Electronic Journal of Environmental, Agricultural and Food Chemistry