摘要
为了提高养殖卤虫的饵料营养价值,了解其不同生长阶段营养成分变化情况,采用单因子试验研究了8种饵料(三角褐指藻、小球藻、微绿球藻、酵母液、三角褐指藻+小球藻+微绿球藻、三角褐指藻+酵母液、小球藻+酵母液和微绿球藻+酵母液)对卤虫生长、总脂含量及脂肪酸组成的影响,结果表明:不同饵料种类对卤虫生长、总脂含量及脂肪酸组成的影响显著(P<0.05),增长率,以三角褐指藻+酵母液最优;总脂含量、以三角褐指藻最优(19.67%),除酵母液外,与其它饵料相差不显著(P>0.05);脂肪酸组成效果,以微绿球藻组最优(EPA:18.01%,DNA:0.55%,(n-3)HUFA:19.08%),与三角褐指藻组相差不大(P>0.05),显著高于其它各组(P<0.05)。同时以三角褐指藻为饵料,研究了卤虫不同生长阶段(体长2、4、6、8、10 mm)总脂含量、脂肪酸组成变化,结果表明:卤虫体长2～10 mm总脂含量为14.27%～20.93%,随体长的增长降低;EPA、DHA及(n-3)HUFA的含量,均随体长的增长降低,EPA含量为:10.47%～20.77%,DNA含量为:0～0.70%,(n-3)HUFA含量为:10.85%～22.01%。结论认为,卤虫以三角褐指藻或三角褐指藻+酵母液为饵料培养营养价值最佳,其体长小于6 mm营养价值较佳。
In order to improve nutritional value of breeding Artemia and understand the nutrients changes of different growth stages, single-factor test was used to study the effects of growth rate, total lipid and fatty acids composition of Artemia cultured with eight diets of Chlorella sp , Nannochloropsis culata , Phaeodactylum tricornutum , Chlorella sp. , Nannochloropsis culata and Phaeodactylum tricorn- utum, Yeast, Chlorella .!p and Yeast, Nannochloropsis culata and Yeast, Phaeodactylum tricornutum and Yeast. The results showed that growth rate, total lipid and tb.tty acids composition of Artemia was affected by different diets （ P 〈 0. 05 ）. The group of Artemia f^d on Phaeodctctylum tricornutum and Yeast was the highest growth and survival rate. The group of Artemia ied on Phaeodactylum tricornu- turn was the highest total lipid, close to that fed on other diets in addition to Yeast（P 〉0. 05）. The group of Artemia fed on Ntmnochlo- r~）p.sis culattl was the highest of EPA, DNA and （ n-3 ） HUFA, and higher that fed on other diets in addition to Phaeodactylum tricornu- turn （P 〈 0. 05 ）. The total lipid content was from 14.27% to 20. 93% at the different growth stages. The contents of EPA, DHA and （n-3） HUFA were 10. 47% to 20. 77% , 0 to 0. 70% and 10.85% to 22.01% , respectively.
出处
《生物学杂志》
CAS
CSCD
2013年第5期68-72,共5页
Journal of Biology
基金
国家农业成果转化项目(2009GB2C220415)
宁波市科技重点项目(2011C11002)
关键词
饵料
卤虫
生长
总脂
脂肪酸
diets
Artemia
growth rate
total lipid
fatty acids
