Purushothaman Kathiresan, Ho Jia Wen Rachel, Bin Mohamed Muhammad Hazim, Rwei Qing Saraphina Dianne Tneo, Heng Wuan Lee, Liang Bing, Thanh Vu Nguyen, Voigtmann Michael, McLean Press Charles, Loo Grace, Bisa Saraswathy, Domingos Jose A, Jerry Dean R, Vij Shubha
School of Applied Science, Republic Polytechnic, 9 Woodlands Avenue 9, Singapore 738964, Singapore.
Tropical Futures Institute, James Cook University Singapore, 149 Sims Drive, Singapore 387380, Singapore.
Animals (Basel). 2024 Jun 17;14(12):1803. doi: 10.3390/ani14121803.
This study offers a comprehensive morpho-histological analysis of the gastrointestinal tract (GIT) of the Malabar red snapper. A comparison of its GIT morphology with that of the Asian seabass reveals similarities and differences between the two species. Additionally, the moisture content, crude protein, and ash in the fillets of Malabar red snapper and Asian seabass were slightly different, with Malabar red snapper exhibiting higher levels of essential fatty acids. Furthermore, higher levels of the polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) ratio and docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) ratio, and a lower omega-6/omega-3 ratio, were observed in Malabar red snapper compared to Asian seabass. The Malabar red snapper's esophagus featured protective mechanisms such as simple columnar epithelial cells, mucous-secreting glands, and goblet cells that were predominantly stained for acid and neutral mucosubstances. Furthermore, its stomach, with mucus cells that were weakly stained for acid mucosubstances, exhibited distinct regions with varying glandular densities, with the pyloric region featuring few glands. The pyloric caeca of the fish were composed of five finger-like structures and few goblet cells. Several goblet cells gradually increased from the anterior to the posterior region of the intestine. These findings provide useful insights for the aquaculture sector, focusing on Malabar red snapper.
本研究对马拉巴笛鲷的胃肠道进行了全面的形态组织学分析。将其胃肠道形态与尖吻鲈的胃肠道形态进行比较，揭示了这两个物种之间的异同。此外，马拉巴笛鲷和尖吻鲈鱼片的水分含量、粗蛋白和灰分略有不同，马拉巴笛鲷的必需脂肪酸含量更高。此外，与尖吻鲈相比，马拉巴笛鲷的多不饱和脂肪酸（PUFA）/饱和脂肪酸（SFA）比值和二十二碳六烯酸（DHA）/二十碳五烯酸（EPA）比值更高，ω-6/ω-3比值更低。马拉巴笛鲷的食道具有保护机制，如单层柱状上皮细胞、分泌黏液的腺体和杯状细胞，这些细胞主要被酸性和中性黏液物质染色。此外，其胃中酸性黏液物质染色较弱的黏液细胞呈现出不同腺体密度的不同区域，幽门区域腺体较少。该鱼的幽门盲囊由五个指状结构和少量杯状细胞组成。从肠道前部到后部，杯状细胞数量逐渐增加。这些发现为以马拉巴笛鲷为重点的水产养殖部门提供了有用的见解。
