论文部分内容阅读
实验室内营造不同升温模式,研究了2种规格(10和46月龄)虾夷扇贝(Mizuhopecten yessoensis)的存活率、耗氧率及体腔液免疫酶活力对不同高温水平(20、22、24、26、28℃)的响应,分析了2种规格虾夷扇贝在不同升温模式下的耐高温能力。实验设计了缓慢升温和快速升温2种升温模式。缓慢升温模式,将在15℃暂养的2种规格扇贝分别驯化到20、22、24、26和28℃温度水平(升温幅度为1℃·d-1),暂养14 d后进行实验。快速升温模式,将在15℃暂养的2种规格扇贝分别快速升温到20、24及28℃温度水平(升温幅度为4℃·d-1),暂养1 d后进行实验。结果表明:缓慢升温模式时,随温度升高,扇贝存活率逐渐降低,28℃时,46和10月龄贝存活率最低分别为96.7%和77.3%,此外,26~28℃时,各实验处理组,46月龄贝存活率显著高于10月龄贝(P<0.05);2种规格扇贝耗氧率随温度升高均呈先上升后下降趋势;15~24℃时,10月龄贝的耗氧率显著高于46月龄贝(P<0.05);28℃时,10和46月龄贝的耗氧率降至最低,分别为0.527和0.482 mg·g-1·h-1;另外,扇贝的体腔液免疫酶活力随温度升高也均呈现先上升后下降的变化趋势,且在相同升温模式下,46月龄贝的免疫酶活力显著高于10月龄贝(P<0.05)。综上,规格较大的虾夷扇贝在不同高温水平时均表现出较强的耐高温能力。
Different heating rates were set up in laboratory to study the effects of two kinds of specifications (10 and 46 months old) on the survival rate, oxygen consumption rate and body fluid immune enzyme activity of Mizuhopecten yessoensis at different temperatures (20, 22, 24 , 26, 28 ℃) response, analysis of the two specifications of Japanese yaki scallop in different heating modes of high temperature capability. Experimental design of slow warming and rapid warming two kinds of heating mode. Slow heating mode, the two specifications of the scallop holding at 15 ℃ were acclimated to 20,22,24,26 and 28 ℃ temperature level (temperature range of 1 ℃ · d-1), holding 14 days after the experiment. In the rapid heating mode, the two kinds of scallops which were kept at 15 ℃ were rapidly heated to the temperature levels of 20, 24 and 28 ℃ respectively (the rate of temperature increase was 4 ℃ · d-1). The results showed that the survival rate of Scallop decreased gradually with the increase of temperature, and the lowest survival rates at 46 and 10 months of age were 96.7% and 77.3% respectively at 28 ℃. In addition, at 26-28 ℃, In the treatment group, the survival rate of shellfish at 46-month-old was significantly higher than that at 10-month-old shellfish (P <0.05). The oxygen consumption rate of the two kinds of scallop increased first and then decreased with increasing temperature. At 15-24 ℃, Oxygen consumption rate of shellfish was significantly higher than that of 46-month-old shellfish (P <0.05). At 28 ℃, the oxygen consumption rate of shellfish at 10- and 46-month-old was the lowest, which were 0.527 and 0.482 mg · g-1 · h- In addition, the body cavity fluid immunoenzyme activity of scallop also showed the trend of first increasing and then decreasing, and the immunoenzyme activity of 46-month-old shellfish was significantly higher than that of 10-month-old shellfish under the same heating mode (P < 0.05). In summary, larger specifications of the shrimp scallop at different levels of high temperature showed a strong ability to withstand high temperatures.