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拟微绿球藻粉对大菱鲆幼鱼生理和脂肪酸组成的影响
引用本文:胡冬雪,马季,张燕,王晓艳,乔洪金,王际英,李宝山,孙永智.拟微绿球藻粉对大菱鲆幼鱼生理和脂肪酸组成的影响[J].水产科学,2019(1):1-9.
作者姓名:胡冬雪  马季  张燕  王晓艳  乔洪金  王际英  李宝山  孙永智
作者单位:上海海洋大学水产科学国家级实验教学示范中心农业农村部鱼类营养与环境生态研究中心水产动物遗传育种中心上海市协同创新中心;山东省海洋资源与环境研究院山东省海洋生态修复重点实验室
基金项目:国家海洋公益性行业科研专项(201505022-5);山东省自然科学基金资助项目(ZR2017QD007);烟台市重点研发计划项目(2017ZH066)
摘    要:为探讨饲料中添加拟微绿球藻粉替代鱼油对大菱鲆幼鱼血清生化指标、体组成和脂肪酸组成的影响,用拟微绿球藻粉替代基础饲料中0(对照组)、8%、16%、24%和32%的鱼油,配制5种等氮等能的饲料。选取初始体质量(82.64±0.32)g的大菱鲆幼鱼375尾,随机分为5组,每组3个重复,每个重复25尾,养殖37d。试验结果显示,试验组的全鱼粗蛋白呈逐渐上升的趋势并且显著高于对照组(P<0.05),试验组的全鱼粗脂肪呈逐渐下降的趋势并且显著低于对照组(P<0.05),试验组的肌肉粗蛋白和粗脂肪与全鱼具有相同的趋势;肌肉和肝脏的花生四烯酸含量随着饲料中拟微绿球藻粉含量的增加而上升,而n-3/n-6高不饱和脂肪酸呈下降的趋势;血清总超氧化物歧化酶和总抗氧化能力呈先升后降的趋势,在替代16%试验组达到最大值并且显著高于对照组(P<0.05),血清溶菌酶也呈先升后降的趋势,替代16%试验组和替代24%试验组显著高于对照组(P<0.05),血清丙二醛呈先降后升的趋势,在替代16%试验组达到最低值并且显著低于对照组(P<0.05),血清低密度脂蛋白胆固醇呈下降趋势,试验组显著低于对照组(P<0.05)。研究表明,在16%~24%替代水平上,可提高试验组的非特异性免疫力和抗氧化能力,降低其血脂水平,而大菱鲆幼鱼高不饱和脂肪酸的含量不变,保持了其营养价值。

关 键 词:大菱鲆  拟微绿球藻  脂肪酸  血清生化指标  体组成

Effects of Green Alga Nannochloropsis Meal on Physiology and Body Fatty Acid Composition in Juvenile Turbot Scophthalmus maximus
HU Dongxue,MA Ji,ZHANG Yan,WANG Xiaoyan,QIAO Hongjin,WANG Jiying,LI Baoshan,SUN Yongzhi.Effects of Green Alga Nannochloropsis Meal on Physiology and Body Fatty Acid Composition in Juvenile Turbot Scophthalmus maximus[J].Fisheries Science,2019(1):1-9.
Authors:HU Dongxue  MA Ji  ZHANG Yan  WANG Xiaoyan  QIAO Hongjin  WANG Jiying  LI Baoshan  SUN Yongzhi
Institution:(National Demonstration Center for Experimental Fisheries Science Education,Centre for Research on Environmental Ecology and Fish Nutrition(CREEFN),Ministry of Agriculture and Rural Affairs,Shanghai Collaborative Innovation for Aquatic Animal Genetics and Breeding,Shanghai Ocean University,Shanghai 201306,China;;Shandong Provincial Key Laboratory of Restoration for Marine Ecology,Shandong Marine Resource and Environment Research Institute,Yantai 264006,China)
Abstract:A feeding trial was conducted to study the effects of dietary fish oil replacement by green alga Nannochloropsis meal on serum biochemical indices,body proximate composition and body fatty acid composition in turbot Scophthalmus maximus.A total of 375 individuals of juvenile turbot with initial body weight of(82.64±0.32)g were randomly divided into 5groups,each with 3replicates,25 fish each replicate,reared in green cylindrical barrels(diameter 80 cm,high 70 cm,water depth of 50cm)and fed five isonitrogenous and isoenergetic diets formulated with 0(control group),8%(N8),16%(N16),24%(N24)and 32%(N32)fish oil replaced by the green alga meal for 37 days.The results showed that there were significantly higher crude protein content and lower crude lipid content in the whole fish in the test groups than those in the control group(P<0.05),with the same muscular rude protein and crude lipid contents in the fish in the test and control groups.The percentage of arachidonic acid in muscle and liver was found to be increased with the increasing dietary alga meal,with an opposite tendency of the n-3/n-6HUFA content.The serum total superoxide dismutase activity and total antioxidant capacity were increased with the increase in dietary alga meal up to N16 diet,significantly higher than those in the control group(P<0.05),and thereafter declined.The serum lysozyme activity was increased firstly and then decreased,significantly higher in N16 and N24groups than that in the control group(P<0.05).The serum malondialdehyde content was shown to be first declining then rising,with the minimal value in N16 group,significantly lower than that in the control group(P<0.05).The serum low density lipoprotein cholesterol level was decreased,significantly lower in the test groups than that in the control group(P<0.05).In conclusion,the non-specific immune response and antioxidant capacity were improved and high unsaturated fatty acids levels(high nutrition value)were maintained in the fish fed the diet containing fish oil replacement by green alga at the replacement levels of 16%—24%.
Keywords:Scophthalmus maximus  Nannochloropsis  fatty acid  biochemical index of serum  body proximate composition
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