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为探讨不同蛋白质和脂肪水平对脊尾白虾生长、存活、血清非特异性免疫及抗白斑综合征病毒(WSSV)能力的影响,采用4×3双因素实验设计(4蛋白水平:35%、39%、43%、47%,即P35、P39、P43、P47;3脂肪水平:5%、7%、9%,即F5、F7、F9),配成12种实验处理的配合饲料,每处理3重复,选用初重为(0.21±0.08)g的脊尾白虾1800尾进行56 d的养殖实验。结果显示:(1)相对增重率、特定生长率、饵料系数和成活率显著受蛋白质和脂肪水平影响(P<0.05),蛋白质水平和脂肪水平之间无明显的交互作用存在(P>0.05)。其中,P39蛋白质组和F5脂肪组虾的相对增重率较高(P<0.05),P47蛋白组虾特定生长率显著低于其他蛋白组(P<0.05)。P39F5处理组虾饵料系数较低(P<0.05),P39F5、P39F7和P43F5处理组成活率显著高于于其他组(P<0.05);(2)饲料蛋白质水平对血清酚氧化酶(P0)、溶菌酶(LZM)和超氧化物歧化酶(SOD)活力有显著影响(P<0.05),饲料脂肪水平对血清SOD和丙二醛(MDA)有显著影响(P<0.05),蛋白质水平和脂肪水平对血清PO、IZM、SOD和MDA活力均无交互作用存在(P>0.05)。(3)WSSV病毒攻毒实验表明,饲料蛋白质水平对虾体抗WSSV病毒能力有显著影响(P<0.05),P39和P43蛋白组48h和72h内累积死亡率显著低于其他蛋白组(P<0.05)。本实验结果表明,蛋白质水平和脂肪水平分别为39%和5%~7%饲料可以满足脊尾白虾的生长、以及维持机体正常的非特异性免疫功能和抗病力的营养需求。
To investigate the effects of different protein and fat levels on the growth, survival, serum nonspecific immunity and white spot syndrome virus (WSSV) capacity of Pleurotus ostreatus, a 4 × 3 two-factor experiment design (4 protein levels: 35%, 39% , 43%, 47%, P35, P39, P43, P47; 3 fat levels: 5%, 7%, 9%, F5, F7, F9) Repeat, choose the initial weight of (0.21 ± 0.08) g 1800 white tail shrimp for 56 days of breeding experiments. The results showed that: (1) Relative weight gain rate, specific growth rate, feed conversion coefficient and survival rate were significantly affected by protein and fat levels (P <0.05), but no significant interaction existed between protein level and fat level ). Among them, the relative weight gain rate of P39 protein group and F5 fat group shrimp was higher (P <0.05), P47 protein shrimp specific growth rate was significantly lower than other protein groups (P <0.05). (P <0.05). The survival rates of P39F5, P39F7 and P43F5 treatment groups were significantly higher than those of the other groups (P <0.05). (2) The levels of dietary protein were significantly correlated with the levels of serum phenoloxidase (P <0.05), LZM and SOD (P <0.05), feed fat level had significant effect on serum SOD and malondialdehyde (MDA) (P <0.05), and protein level and fat There was no interaction between serum levels of PO, IZM, SOD and MDA (P> 0.05). (3) WSSV virus challenge experiment showed that dietary protein level had a significant effect on the ability of shrimp to resist WSSV virus (P <0.05), and the cumulative mortality rates of P39 and P43 in 48h and 72h were significantly lower than those in other groups (P <0.05 ). The experimental results show that the protein level and fat levels were 39% and 5% to 7% of feed to meet the growth of Pui shrimp, and to maintain the body’s normal non-specific immune function and disease resistance nutritional needs.