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鱼骨肌肉中的黑色化:一篇综述

Håvard Bjørgen¹, Espen Rimstad², Erling Olaf Koppang¹

¹Unit of Anatomy, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Ås, Norway.

Journal of fish diseases

|December 11, 2024

概括

大西洋鱼的黑色斑点与脂肪缩和炎症有关. 饮食和环境等因素会影响这些鱼的肌肉病变,影响鱼片的质量.

科学领域:

水生动物卫生水生动物卫生
鱼类病理学鱼类病理学
细胞生物学细胞生物学

背景情况:

鱼类肌肉中的黑色化,特别是大西洋鱼 (Salmo salar) 的"黑点",是水产养殖中的一个重要问题.
这些病变的特征是焦点出血 ("红斑") 进展到黑色焦点变化 (MFCs) 涉及死细胞和炎症.

研究的目的:

审查当前对鱼类骨肌肉中黑色化反应的理解.
专注于大西洋鱼中黑色化焦点变化 (MFCs) 的病因,发育和影响因素.

主要方法:

关于鱼类肌肉化现有研究的文献综述.
分析从急性出血到慢性炎症反应的病理进展.

主要成果:

MFCs从最初的焦点出血开始发展,通过缩,炎症,纤维化和黑色素巨细胞聚合的阶段进行进展.
损伤的严重程度与小鱼类甲状病毒1 (PRV1) 在粒瘤内的免疫细胞中的复制有关.
料脂质成分,抗氧化性质和生理/环境因素影响病变的发展.

结论:

脂肪亡在大西洋鱼中黑点的发展中起着关键作用.
虽然PRV 1与病变严重程度有关,但目前的数据并不支持遗传因素.
饮食和环境管理对于减轻养殖鱼的黑色化问题至关重要.

关键词:

慢性炎症是一种慢性炎症.脂肪死亡的死亡.这种状况的原因是: granuloma granuloma.这是一种炎症炎症炎症炎症.黑色素是什么黑色素是什么泰罗西纳酶的使用方法

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