饲料中添加南极磷虾粉对凡纳滨对虾生长、体组分及体色的影响

李汶恒; 王海涛; 单洪伟; 高畅; 李吉清

doi:10.12131/20220074

饲料中添加南极磷虾粉对凡纳滨对虾生长、体组分及体色的影响

doi: 10.12131/20220074

1.
海水养殖教育部重点实验室 (中国海洋大学)，山东青岛 266003
2.
威海市文登区海洋发展事务中心，山东威海 264400
3.
威海泰裕水产良种繁育有限公司，山东威海 264400

基金项目: 国家重点研发计划项目 (2020YFD0900202)；文登产学研特聘专家项目 (201902)；黄河三角洲产业领军人才计划项目 (DYRC20200213)

详细信息

作者简介:
李汶恒 (1998—)，男，硕士研究生，研究方向为水产养殖生态学。E-mail: liwenheng@stu.ouc.edu.cn

通讯作者:
单洪伟 (1984—)，男，副教授，博士，研究方向为甲壳动物健康养殖。E-mail: shanhongwei@ouc.edu.cn

中图分类号: S 963.73⁺5
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出版历程
- 收稿日期: 2022-03-21
- 修回日期: 2022-05-31
- 录用日期: 2022-06-09
- 网络出版日期: 2022-06-30
- 刊出日期: 2023-02-05

Effects of dietary supplementation with powder of Antarctic krill (Euphausia superba) on growth performance, body composition and color of Litopenaeus vannamei

1.
Key Laboratory of Mariculture (Ocean University of China), Ministry of Education, Qingdao 266003, China
2.
Weihai Wendeng District Marine Development Affairs Center, Weihai 264400, China
3.
Weihai Taiyu Aquaculture Breeding Co., Ltd., Weihai 264400, China

摘要

摘要: 为探讨南极磷虾粉在对虾养殖中的应用效果，在对虾全价配合饲料中分别添加5% (S5组)、10% (S10组)、15% (S15组) 和20% (S20组) 的南极磷虾粉，配制成4种实验饲料，以全价配合饲料为对照 (S0组)，饲养体质量为 (7.27±0.88) g 的凡纳滨对虾 (Litopenaeus vannamei) 35 d，研究了其对凡纳滨对虾生长、体组分及体色的影响。结果显示，饲料中添加南极磷虾粉：1) 可显著提高对虾成活率 (P<0.05)，添加比例为15%时，终末体质量 (FBW)、体质量增长率 (WGR) 和特定生长率 (SGR) 均显著高于S0组 (P<0.05)；2) 逐渐提高粗脂肪含量，且S10、S15和S20组显著高于S0组 (P<0.05)，而头胸甲亮度值 (L^*) 及身体处黄色值 (b^*) 逐渐降低，均显著低于S0组 (P<0.05)；3) 显著提高肝胰腺和甲壳中虾青素的含量，且与体色相关的LVPBP75基因的表达水平与南极磷虾粉添加比例呈正相关。研究结果初步表明，饲料中添加南极磷虾粉能够促进对虾生长，提高其体内虾青素含量和肝胰腺中LVPBP75的表达水平，改善体色；其中，添加15%的南极磷虾粉效果更加明显。
- 凡纳滨对虾 /
- 南极磷虾粉 /
- 体色 /
- 虾青素 /
- LVPBP75
Abstract: To determine the application effect of Euphausia superba powder (PE) in shrimp culture, we designed five groups [S0 group (No PE supplementation), S5 group, S10 group, S15 group, and S20 group (5%, 10%, 15% and 20% PE supplemented to the feed, respectively)] for a 35-day experiment on Litopenaeus vannamei [Body mass of (7.27±0.88) g]. The effect of dietary supplementation with PE on the growth performance, body composition and color of L. vannamei were evaluated. The results show that: 1) PE supplementation improved the survival rate (SR) of L. vannamei significantly (P<0.05), and the final body mass (FBW), weight gain rate (WGR) and specific growth rate (SGR) of L. vannamei in S15 group were significantly higher compared with the other groups (P<0.05). 2) With the increase of PE supplementation, the crude fat content of L. vannamei increased gradually, and those in S10 group, S15 group and S20 group were significantly higher than that in S0 group (P<0.05). Additionally, the brightness (L^*) of the cephalothorax and the yellowness (b^*) of the carapace of L. vannamei decreased gradually, which were significantly lower than those in S0 group (P<0.05). 3) PE supplementation to the feed increased the astaxanthin content in the hepatopancreas and crustacean of L. vannamei significantly (P<0.05), and the effect was positively associated with PE supplementation. The expression level of the LVPBP75 related to body color was also positively correlated with PE supplementation. The results indicate that dietary supplementation with PE, especially with 15% PE, can improve the growth, astaxanthin content, body color as well as expression level of LVPBP75 of L. vannamei.
- Litopenaeus vannamei /
- Euphausia superba powder /
- Body color /
- Astaxanthin /
- LVPBP75

HTML全文

图 1 各组对虾肝胰腺中虾青素质量分数的变化

注：同组数据上标不同字母表示组间差异显著 (P<0.05)；后图同此。

Figure 1. Variation of astaxanthin mass fraction in hepatopancreas of shrimps in each group

Note: Different letters within the same group indicate significantdifference among the groups (P<0.05). The same case inthe following figures.

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图 2 各组对虾甲壳虾青素质量分数的变化

Figure 2. Variation of astaxanthin mass fraction in carapace of shrimps in each group

下载: 全尺寸图片幻灯片

图 3 各组对虾肝胰腺中LVPBP75表达水平

Figure 3. Expression level of LVPBP75 in hepatopancreas of shrimps in each group

下载: 全尺寸图片幻灯片

图 4 实验结束时各组对虾生虾 (a) 和熟虾 (b) 的体色

Figure 4. Color of raw shrimps (a) and cooked shrimps (b) in each group at end of experiment

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表 1 实验饲料营养水平分析 (风干质量)

Table 1. Nutritional composition of experimental diets (Air-dry mass)

项目Item	南极磷虾粉质量分数Mass fraction of E. superba powder/%
项目Item	0	5	10	15	20
粗蛋白质量分数Crude protein mass fraction/%	44.68	44.17	45.32	45.36	45.37
粗脂肪质量分数Crude fat mass fraction/%	8.54	8.55	8.77	9.14	9.78
灰分质量分数Ash mass fraction/%	12.25	11.86	12.03	11.78	12.00
水分质量分数Moisture mass fraction/%	5.43	8.80	7.95	10.09	9.09
虾青素质量分数 Astaxanthin mass fraction/ (mg·kg⁻¹)	1.19	1.68	2.05	2.66	2.96

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表 2 本研究中使用的引物序列

Table 2. Real-time PCR primer sequences used in present study

引物Primer	引物序列 (5'—3') Primer sequence (5'–3')
LVPBP75-F	TGGGCATCCTTTGTCGGCAATG
LVPBP75-R	CATAGAGGGGAGGGAGCACCAC
β-ACTIN-F	ACCACCGCTGCTTCCTCCTC
β-ACTIN-R	CGGATGTCCACGTCGCACTTC

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表 3 各组对虾生长性能和成活率

Table 3. Growth performance and survival rate of shrimps in each group

项目　　　　Item	组别 Group
项目　　　　Item	S0	S5	S10	S15	S20
终末体质量 Final body mass/g	22.14±1.78^b	23.62±3.02^ab	25.10±3.76^ab	26.35±2.56^a	25.09±3.18^ab
体质量增长率 Weight gain rate/%	204.41±24.53^b	224.78±41.57^ab	245.16±51.72^ab	262.35±35.15^a	245.03±43.78^ab
特定生长率 Specific growth rate/(%·d⁻¹)	3.17±0.24^b	3.35±0.36^ab	3.51±0.41^ab	3.67±0.27^a	3.52±0.35^ab
成活率 Survival rate/%	46.67±0.00^b	66.67±0.00^ab	77.78±16.78^a	66.67±0.00^ab	57.78±10.18^ab
注：同行数据不同小写字母表示差异显著 (P<0.05)；下表同此。 Note: Values with different lowercase letters within the same row indicate significant difference (P<0.05). The same case in the following tables.

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表 4 各组对虾体组分

Table 4. Body composition of shrimps in each group %

项目Item	组别 Group
项目Item	S0	S5	S10	S15	S20
粗蛋白质 Crude protein	74.49±0.81^a	73.03±1.16^a	73.51±1.30^a	75.53±1.16^a	74.66±1.63^a
粗脂肪 Crude fat	10.42±0.73^de	11.57±0.50^cd	12.34±0.75^bc	13.18±0.21^ab	14.46±0.32^a
粗灰分 Ash	11.10±0.07	10.50±0.17	11.53±0.38	11.16±0.18	10.39±0.99
水分 Moisture	74.16±0.10	75.69±2.02	73.44±0.69	74.53±1.69	74.63±0.92
注：除水分数据是湿质量测量外，其他成分均为干质量测量。 Note: The crude protein, crude fat and ash are dry mass measurement, while the moisture is wet mass measurement.

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表 5 各组对虾甲壳亮度值、红色值和黄色值

Table 5. L^*, a^*and b^*of shrimp exoskeleton in each group

	头胸甲 Cephalothorax			腹部甲壳 Carapace
	亮度值 L^*	红色值 a^*	黄色值 b^*	亮度值 L^*	红色值 a^*	黄色值 b^*
生虾 Raw shrimp
S0	44.69±2.07^a	0.16±0.88	5.57±0.28^a	36.55±1.83^a	0.20±1.01	5.52±0.63^a
S5	39.43±2.61^b	0.53±1.53	5.18±0.63^ab	33.28±1.71^bc	0.70±0.79	4.65±0.71^a
S10	34.53±1.31^c	−0.17±1.36	4.24±0.78^bc	34.19±1.77^b	−0.11±0.28	2.09±0.66^b
S15	32.14±1.12^d	0.70±1.05	4.53±0.74^ab	31.46±1.96^c	−0.89±0.70	−1.26±1.25^c
S20	31.80±1.06^d	−0.38±0.62	3.54±0.56^c	32.71±0.92^bc	0.27±0.47	1.31±0.38^b
熟虾 Cooked shrimp
S0	43.62±0.98^d	9.39±0.60^b	11.24±1.16^c	76.45±0.22^a	9.94±0.35^bc	16.06±0.78^b
S5	61.19±0.82^b	9.23±0.33^b	18.85±0.33^b	71.48±0.28^b	9.45±0.35^c	13.22±0.29^c
S10	66.63±2.31^a	9.28±2.13^b	24.25±0.23^a	69.08±0.48^c	11.21±0.36^b	16.42±1.00^ab
S15	56.43±2.64^c	10.36±0.16^ab	18.71±1.11^b	65.25±0.20^d	18.44±1.30^a	15.95±0.24^b
S20	61.06±0.66^b	13.69±1.65^a	23.13±0.80^a	62.88±0.73^e	20.36±0.89^a	17.71±0.35^a

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