effect of lt fishmeal supplementation on immune response and survival of buccaneer anchovy (encrasicholina punctifer) under low temperature stress

The present study aimed to investigate the effect of lt fishmeal dietary supplementation on the improvement of blood serum immune indices of buccaneer anchovy (encrasicholina punctifer) or matota fish under low temperature stress. lt fishmeal is a special type of fishmeal produced by drying fish at low temperatures (around 70°c) for a longer period of time, which results in a high-quality protein powder with minimal protein degradation. buccaneer anchovy were fed with diets containing different levels of lt fishmeal (0%, 25%, 50%, 75% and 100%) for 60 days. after 60 days of feeding with different levels of lt fishmeal the temperature was gradually reduced from 24°c to 2-3°c over six hours. after 24 hours of exposure to low temperature, survival rate was calculated and blood serum was collected from three live fish from each treatment for blood parameter assessment. the results showed that the total blood cell count (cbc) was significantly higher in the 75% treatment compared to the other treatments (p<0.05). in the differential blood cell count, the number of semi-granular cells was significantly higher in fish fed with lt fishmeal compared to the control treatment (p<0.05). large and hyaline granular cells were significantly higher in the control treatment compared to the 25 and 100% treatments (p<0.05), but did not different significantly from the 75% treatment. overall, feeding with different levels of lt fishmeal, especially at 75%, improved the immune indices and survival of buccaneer anchovy (encrasicholina punctifer) under low temperature stress.