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试验旨在研究饲料中不同水平的脂肪和维生素E对罗非鱼生长、免疫应答和对链球菌抵抗力的影响。基础饲料(粗蛋白35%,消化能14.23MJ/kg)分别添加6%、10%和14%的混合油脂(玉米油和曼哈顿鱼油比例为1:1)和维生素E50mg/kg、100mg/kg和200mg/kg。每个试验组3个重复,连续饲喂12周。罗非鱼体增重、摄食量和存活率不受饲料中脂肪和维生素E水平的影响,添加14%脂肪组罗非鱼饲料效率显著比添加6%脂肪组低,但与添加10%脂肪组无显著差异。这些变化不受饲料中维生素E水平的影响。添加14%脂肪和100mg/kg的维生素E组的罗非鱼全鱼脂肪含量显著增加。肝脏中的α-维生素E水平与饲料中维生素E的变化趋势一致,但在添加14%脂肪组显著降低。血液学指标和肝指数不受饲料中各处理组的影响。添加14%脂肪水平组罗非鱼血清蛋白显著增加,但不受饲料中维生素E水平的影响。而添加200mg/kg的维生素E后,罗非鱼溶菌酶活性不受日粮中脂肪梯度影响,但在添加200mg/kg维生素E处理组显著增加。添加10%和14%脂肪水平组罗非鱼补体活性显著降低,但维生素E添加量达到100mg/kg或200mg/kg时补体活性随之增加。饲料中脂肪和维生素E水平对罗非鱼抗链球菌能力以及抗体效价都没有影响。
The aim of the experiment was to investigate the effects of different levels of fats and vitamin E in feed on growth, immune response and streptococcal resistance in tilapia. Base oil (crude protein 35%, digestibility 14.23MJ / kg) were mixed with 6%, 10% and 14% mixed fat (corn oil and Manhattan fish oil ratio of 1: 1) and vitamin E50mg / kg and 100mg / kg and 200 mg / kg. Three replicates per experimental group were fed for 12 weeks. Tilapia body weight gain, food intake and survival rate were not affected by the level of fat and vitamin E in feed. The feed efficiency of tilapia fed with 14% fat was significantly lower than that of 6% No significant difference. These changes are not affected by dietary vitamin E levels. Tilapia fat content of 14% fat and 100mg / kg vitamin E group increased significantly. The level of α-vitamin E in the liver was in line with the trend of vitamin E in the diet, but significantly decreased with the addition of 14% fat. Hematological and liver indices were unaffected by each treatment group in the feed. Serum protein of tilapia at 14% fat level increased significantly, but was not affected by dietary vitamin E level. The addition of 200mg / kg of vitamin E, tilapia lysozyme activity from the fat gradient in the diet, but added 200mg / kg vitamin E treatment group was significantly increased. The complement activity of tilapia was significantly decreased with the addition of 10% and 14% fat, but the complement activity increased with the addition of 100 mg / kg or 200 mg / kg of vitamin E. Feed fat and vitamin E levels had no effect on anti-streptococcal capacity and antibody titer in tilapia.