수온에 따른 참돔이리도바이러스(RSIV)의 감수성 품종에 대한 병원성 분석

Abstract

Red sea bream iridovirus (RSIV) causes serious economic losses in Korea by causing mass mortality in rock bream fish during the season of high water temperatures (25~30℃). More than 30 additional species of cultured marine fish are listed as susceptible. Among them are major aquaculture species, including rock bream, red sea bream, black porgy, rockfish, and olive flounder. In this study, the effect of water temperature on the pathogenicity of RSIV in these fish species was investigated. RSIV was found to be pathogenic to rock bream at high temperatures (28℃) but not at low temperatures (18℃). In the histopathological investigation of the RSIV-infected rock bream at 18℃, only lymphocyte infiltration was seen, however after 14 days of infection at 28℃, development of inclusion body-bearing cells was observed. However, neither low nor high water temperatures showed RSIV genome copies, high cumulative mortality, or inclusion body-bearing cells in RSIV-infected black porgy, rockfish, or olive flounder. These results may contribute to selective quarantine measures based on pathogenicity and water temperature distinctions.