الفهرس 
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Abstract
The present study was planned to investigate the efficacy of using
A.hydrophila and Ps.fluorescence formalized killed vaccine and non
specific immune stimulant feed additives ( garlic and yeast) in African
catfish (Claris garpinus). The studies were carried out on 400
apparently healthy catfish collected from Manzala private fish farm.
The results obtained from this investigation recorded that catfish
collected for the present study had a natural antibodies specific to
A.hydrophila and Ps.fluorescence bacteria which detected by ELISA
technique at zero day of experiment as 0.22±0.004 and 0.20±0.009
optical density (O.D) respectively. The antibody level gradually
increased reaching its high peak at 21 days post vaccination then
gradually decreased after challenge reaching its basal level at 42 days
post vaccination while the control groups remain constant through out
the experiment as in zero day. Intraperitoneally vaccinated catfish with A.hydrophila, Ps.fluorescence and bivalent formalized killed vaccine
show a high antibody titer throughout the experiment when compared
with that vaccinated by oral route and immersion route. The obtained
results revealed that the RPS of catfish vaccinated intraperitoneally by
A.hydrophila, Ps.fluorescence formalized killed vaccine and bivalent
vaccine were 72.2 ,68.7 and 62.5% respectively. while RPS of catfish
vaccinated orally by A.hydrophila, Ps.fluorescence formalized killed
vaccine and bivalent vaccine were 66.6 ,56.2 and 56.2 respectively.
RPS of Cat fish vaccinated by immersion with A.hydrophila,
Ps.fluorescence formalized killed vaccine and bivalent vaccine were
61.1, 50 and 50% respectively. The results indicated that lysozyme
activity, NBT and blood parameter activity were enhanced with
increase garlic and yeast levels compared with control groups. The
relative percent of survival was 12.5, 25 and 37.5 % for fish fed on diet
contain 1, 1.5 and 2% garlic respectively. The relative percent of
survival was 12.5, 18.7 and 31.2 % for fish fed on diet contain 1, 1.5
and 2% yeast respectively.