Pathogens: long-term feeding of low-protein, high-fat, high-sugar and vitamin-poor foods, resulting in tilapia fat metabolism, fat mass storage, fish body obesity, disease resistance.
Symptoms: Obese tilapia showed systemic adipocyte hyperplasia and fat infiltration, especially abdominal fat tissue and adipose tissue around the organs. The diseased fish abdominal fat tissue can reach 3% of body weight. At 5%, the liver was light yellow, the liver tissue was highly fatty degeneration, and the hepatocytes were atrophic. The entire liver tissue is cut into water and floats on the surface of the water, and the normal liver will immediately sink to the bottom of the water.
Popularity: Tilapia cultured in factories has a high density. If the food is not properly prepared, the disease can easily occur. The disease is mainly harmful to mature individuals. Diseased fish have low disease resistance and are susceptible to E. coli and P. monocytogenes. Obesity creates conditions for the infection of conditional pathogens. Secondary bacterial infections with obesity cause more serious damage to tilapia.
Prevention: Improve the formula of bait and try to meet the normal growth needs of tilapia. Appropriate addition of vitamin B, vitamin C and vitamin E in the diet. Some natural feeds can also be added. The disease is mainly harmful to mature individuals, should be timely to catch mature individuals listed, can reduce losses and alleviate the disease. Strengthen feeding management, keep the water clean and fresh, take antibiotics regularly.
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