姜巨峰, 张殿昌, 邱丽华, 林黑着, 江世贵. 用IGF-ⅠmRNA表达量评价鲮饲料配方效果的研究[J]. 南方水产科学, 2010, 6(2): 66-72. DOI: 10.3969/j.issn.1673-2227.2010.02.011
引用本文: 姜巨峰, 张殿昌, 邱丽华, 林黑着, 江世贵. 用IGF-ⅠmRNA表达量评价鲮饲料配方效果的研究[J]. 南方水产科学, 2010, 6(2): 66-72. DOI: 10.3969/j.issn.1673-2227.2010.02.011
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 JIANG Jufeng, ZHANG Dianchang, QIU Lihua, LIN Heizhao, JIANG Shigui. Research on assessingeffects of diets of mud carp (Cirrhinus molitorella) using IGF-ⅠmRNA expression level[J]. South China Fisheries Science, 2010, 6(2): 66-72. DOI: 10.3969/j.issn.1673-2227.2010.02.011
Citation:  JIANG Jufeng, ZHANG Dianchang, QIU Lihua, LIN Heizhao, JIANG Shigui. Research on assessingeffects of diets of mud carp (Cirrhinus molitorella) using IGF-ⅠmRNA expression level[J]. South China Fisheries Science, 2010, 6(2): 66-72. DOI: 10.3969/j.issn.1673-2227.2010.02.011
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用IGF-ⅠmRNA表达量评价鲮饲料配方效果的研究

Research on assessingeffects of diets of mud carp (Cirrhinus molitorella) using IGF-ⅠmRNA expression level

    摘要
  • 摘要: 试验以秘鲁鱼粉为饲料蛋白源，研究4种蛋白水平（21.5%、32.2%、42.5%和51.6%）的饲料对鲮（Cirrhinus molitorella）生长、消化酶活性及类胰岛素生长因子（IGF-Ⅰ）mRNA表达水平的影响。经过8周的养殖试验，不同饲料蛋白水平下，蛋白酶活性与特定生长率（SGR）成极显著的正相关性（P0.01）；鲮肝组织中IGF-ⅠmRNA的表达量与特定生长率成极显著正相关性（P0.01）；鲮肝组织IGF-ⅠmRNA的表达量与蛋白酶活性也成极显著正相关性（P0.01）。结果表明，用鲮肝组织IGF-ⅠmRNA的表达量可以快速鉴定饲料的质量。

     

    Abstract: Using Peru fishmeal as the only dietary protein source, the effects of dietary protein level (21.5%，32.2%，42.5% and 51.6%) on the growth, digestive enzyme activity and insulin-like growth factors-Ⅰas well asIGF-ⅠmRNA expression level of mud carp (Cirrhinus molitorella) were investigated by using 4 formulations. After an 8-week growth trial under different dietary protein levels, the protease activity showed a very significantcorrelation to specific growth rate (P0.01); the quantity of GH and IGF-ⅠmRNA in liver of mud carp showed a verysignificant correlation to specific growth rate (P0.01); the quantity of IGF-ⅠmRNA expression in liver of mud carp showed a verysignificant correlation to the protease activity (P0.01). The results indicated that IGF-ⅠmRNA expression level in liver was a suitable index for assessing the potential of new diets quickly.

     

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