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将罗氏沼虾随机分成5组,每组3个平行,每个平行1000尾,第1组为对照组,投喂基础日粮;另外4组为试验组,在基础日粮中分别添加0.05%、0.1%、0.2%、0.4%大黄蒽醌提取物。饲养10周后,对罗氏沼虾进行连续35℃高温应激48h,测定肝胰腺总抗氧化能力、过氧化氢酶、超氧化物歧化酶、丙二醛、一氧化氮以及应激蛋白70的mRNA相对含量变化。结果表明:应激前,0.05%组显著提高了肝胰腺过氧化氢酶活性、超氧化物歧化酶活性,显著降低了肝胰腺丙二醛含量;0.2%试验组显著增加了肝胰腺总抗氧化能力、一氧化氮浓度,显著降低了肝胰腺丙二醛含量;0.10%、0.2%试验组显著增加HSP70mRNA的相对含量;高温应激后,各组肝胰腺总抗氧化能力、过氧化氢酶活性、超氧化物歧化酶活性、一氧化氮浓度呈现降低趋势,其中0.1%和0.2%大黄蒽醌提取物相对较高,对照组较低;肝胰腺丙二醛含量呈现增加趋势,其中加0.1%和0.2%大黄蒽醌提取物比对照组低。应激6h后0.1%和0.2%大黄蒽醌提取物组的HSP70mRNA的相对含量仍比对照组高。因此添加0.1%和0.2%大黄蒽醌提取物提高了虾的抗氧能力,促进HSP70mRNA的相对含量,对高温应激有一定的保护作用。
Macrobrachium rosenbergii was randomly divided into 5 groups, each group of 3 parallel, each parallel to 1000, the first group as the control group, fed the basal diet; the other four groups for the experimental group, the basic diet were added 0.05% , 0.1%, 0.2%, 0.4% rhubarb anthraquinone extract. After feeding for 10 weeks, Macrobrachium rosenbergii was exposed to continuous high temperature stress of 35 ℃ for 48h. Total hepatopancreas total antioxidant capacity, catalase, superoxide dismutase, malondialdehyde, nitric oxide and stress protein 70 mRNA relative content changes. The results showed that: before stress, 0.05% group significantly increased the activity of catalase and superoxide dismutase in liver and pancreas, and significantly reduced the content of malondialdehyde in hepatopancreas; 0.2% of test group significantly increased total hepatopancreas Ability and nitric oxide concentration significantly reduced the content of malondialdehyde in hepatopancreas; the relative content of HSP70 mRNA in 0.10% and 0.2% test groups increased significantly; the total antioxidant capacity and catalase activity , Superoxide dismutase activity, nitric oxide concentration showed a downward trend, of which 0.1% and 0.2% anthraquinones extract relatively high, the control group is low; hepatopancreas MDA showed an increasing trend, which plus 0.1% And 0.2% rhubarb anthraquinone extract lower than the control group. The relative content of HSP70mRNA in 0.1% and 0.2% rhubarb anthraquinone extract group was still higher than that in control group 6h after stress. Therefore, the addition of 0.1% and 0.2% anthraquinones extract can improve the antioxidant capacity of shrimp and promote the relative content of HSP70mRNA, which has a certain protective effect on high temperature stress.