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2003 | 11 | 1 |

Tytuł artykułu

Histopathological changes in juvenile carp Cyprinus carpio L. continuously exposed to high nitrite levels from hatching

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
Carp were cultivated (from day 3 to 30 after hatching) in water with a nitrite concentration of 7 mg NO₂-N dm³. The results of histological studies confirmed pathological changes in the throat, gills, heart, blood, swim bladder, liver and kidneys. These changes mainly had an adverse impact on respiration and growth. The total length and weight of fish from water with nitrites was lower by 30 and 75%, respectively, and their survival rate was 62% (97% in the control group).
PL
Na podstawie badań histologicznych stwierdzić można, że obecność azotynów w wodzie w okresie rozwoju larwalnego karpia może powodować znaczące patologiczne zmiany w narządach i tkankach ryb młodocianych. Obserwowane zmiany dotyczyły: nabłonka gardzieli (fot. 1) - redukcja komórek chlorkowych; skrzeli (fot. 2) - rozrost i przerost skrzeli, hipertrofia komórek nabłonka oddechowego, oddzielanie się błony podstawnej nabłonka łuków skrzelowych, redukcja komórek chlorkowych w nabłonku skrzeli; serca (fot. 3) - pogrubienie ścian opuszki tętniczej; krwi (fot. 4) - zredukowana liczba erytrocytów, liza erytrocytów, ich dysplazja i nekroza, a także pyknoza jąder komórkowych; pęcherza pławnego (fot. 5, 6) - stan zapalny przedniej i tylnej komory, pogrubienie ścianek przedniej komory; wątroby (fot. 7) - zniszczenie struktury komórkowej, liza hepatocytów oraz pyknoza ich jąder, pękanie naczyń krwionośnych; nerki (fot. 8) - liza i dysplazja komórek tworzących zręb nerki, częściowo niedrożne kanaliki nerkowe oraz liza komórek je otaczających.

Wydawca

-

Rocznik

Tom

11

Numer

1

Opis fizyczny

p.57-67,fig.,ref.

Twórcy

  • The Stanislaw Sakowicz Inland Fisheries Institute in Olsztyn, Zabieniec, Glowna 48, 05-500 Piaseczno, Poland
  • Warsaw Agricultural University, Poland

Bibliografia

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Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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