Effect of Water Temperature on Mortality and Virus Shedding in Carp Experimentally Infected with Koi Herpesvirus

DOI Web Site 被引用文献2件 参考文献18件
  • Yuasa Kei
    National Research Institute of Aquaculture, Fisheries Research Agency
  • Ito Takafumi
    Tamaki Station, National Research Institute of Aquaculture, Fisheries Research Agency
  • Sano Motohiko
    National Research Institute of Aquaculture, Fisheries Research Agency

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抄録

Common carp Cyprinus carpio were experimentally exposed to koi herpesvirus (KHV) under water temperature regimes ranging from 16°C to 28°C. Fish maintained at 16°C, 23°C and 28°C died due to infection at 21-52, 5-20 and 7-14 days post-virus exposure (dpe), respectively. Cohabitation experiments in which KHV-infected common carp were kept with naive koi carp revealed that infectious virus was continuously shed from the infected common carp for 34 days (7-40 dpe) at 16°C, for 14 days (1-14 dpe) at 23°C and for 12 days (3-14 dpe) at 28°C. The relatively extended duration of virus shedding observed at 16°C suggests the potential risk of infection from fish maintained under low-temperature conditions as a source of viral inocula.

収録刊行物

  • 魚病研究

    魚病研究 43 (2), 83-85, 2008

    日本魚病学会

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