Effects of triploidy induction on antioxidant defense status in rainbow trout (Oncorhynchus mykiss) during early development.

The objective of the present study was to examine the antioxidant status of rainbow trout (Oncorhynchus mykiss) during the early stages of development (fertilized egg, eyed egg, alevin and fry) as an effect of triploidy induction. Eggs and milt were taken from eight females and six males. After insemination, the eggs were incubated at 10°C for 10min. Half of the fertilized eggs were then subjected to heat-shock for 10min submerged in a 28°C water bath to induce triploidy. The remainder were incubated normally and used as diploid controls. Three batches of eggs were randomly selected from each group (control and heat-shocked) and were incubated at 10-11°C under the same environmental conditions in hatchery troughs until the fry stage. Triplicate samples of fertilized eggs from each experimental group were randomly selected 1.5h post-fertilization and at the eyed egg stage of development (18 days post-fertilization, dpf). At 27 dpf, triplicate samples of alevins were chosen from each group. Based on ploidy determination experiment performed on both groups, nine diploid and nine triploid fry (76 dpf) were also selected. The triploidy induction success rate was 87.1%. Vitamin C was in lesser concentrations in fertilized eggs and eyed eggs of the heat-shock treatment group as compared with eggs of the diploid group. Alevins of the heat-shock treatment group had a lower superoxide dismutase (SOD) activity than alevins of the diploid group. Glutathione peroxidase (GPx) level was greater in fertilized eggs and alevins of the heat-shock treatment group as compared to diploids. Catalse (CAT) activity was greater in fertilized eggs, alevins and fry of the heat-shock treatment group than those of the diploid group. Malondialdehyde (MDA), as an index of lipid peroxidation, was in greater concentration in fertilized eggs of the group that was heat-shocked, but it was lesser in alevins and fry of the group in which the eggs were heat-shocked as compared to diploid counterparts. The results demonstrate that heat-shock treatment leads to changes in the values of antioxidant enzymes such as SOD, CAT and GPx, and low molecular weight free-radical scavengers such as vitamin C, as well as level of lipid peroxidation.