| 赵 斌,胡 炜,李成林,韩 莎,董晓亮,王 波,姜 涛.低盐环境对3种规格刺参(Apostichopus japonicus)幼参生长与消化酶活力的影响.渔业科学进展,2015,36(1):91-96 |
| 低盐环境对3种规格刺参(Apostichopus japonicus)幼参生长与消化酶活力的影响 |
| The Effects of Low Salinity on the Growth and Activities of Digestive Enzymes in Sea Cucumber Apostichopus japonicus |
| 投稿时间：2014-05-01 修订日期：2014-07-09 |
| DOI：10.11758/yykxjz.20150114 |
| 中文关键词: 刺参 低盐 生长 消化酶 |
| 英文关键词: Apostichopus japonicus Low salinity Growth Digestive enzymes |
| 基金项目:国家“863”计划(2012AA10A412)、国家海洋局海洋公益性行业科研专项经费项目(201305001-4)、山东省现代农业产业技术体系刺参产业创新团队建设(SDAIT-08-011-01)、山东省农业良种工程项目(2014-2016)、山东省科技发展计划项目(2014GNC111022)和山东省农业重大应用技术创新课题(2011-2014)共同资助 |
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| 中文摘要: |
| 为探明低盐环境中刺参幼参各生长阶段的消化酶活力变化，采用实验生态学方法，测定了低盐(16、18、20、22、24)环境中3种规格，体质量分别为(28.37±3.21) g、(7.52±1.25) g、(2.03±0.68) g的刺参幼参生长和肠道蛋白酶、淀粉酶和脂肪酶活力。结果显示，3种规格刺参特定生长率变化趋势一致，随盐度升高而升高。盐度16时，特定生长率最低，与对照组差异显著(P<0.05)，刺参身体不能正常自然伸展，多数个体匍匐在水槽底部，几乎不摄食；盐度31时，特定生长率最高。在盐度16−24范围内，刺参消化道内蛋白酶、淀粉酶、脂肪酶活性变化趋势一致，随盐度的升高而升高；盐度24时，蛋白酶活性均达到最高水平，与对照组差异不显著(P>0.05)，小规格刺参肠道蛋白酶活性在盐度20、22时无显著差异(P>0.05)；盐度20、22、24实验组淀粉酶活性无显著差异(P>0.05)，中规格刺参淀粉酶活性在盐度22升至24时出现显著增高(P<0.05)；大规格刺参肠道脂肪酶活性在盐度20升至22时出现显著增高(P<0.05)，小规格刺参在盐度升至24时脂肪酶活性出现显著增高(P<0.05)；当盐度高于24时3种消化酶活性随盐度升高而降低。 |
| 英文摘要: |
| Salinity is an important environmental factor in aquaculture that has significant effects on the growth and digestive physiology of aquatic animals. In the system of an aquatic animal digestive enzymes play a crucial role in the nutrient absorption and growth performance. In this study we investigated the effects of low salinity (16, 18, 20, 22 and 24) on the growth and activities of digestive enzymes in sea cucumbers (Apostichopus japonicus) of three different sizes (28.37±3.21 g, 7.52±1.25 g, and 2.03±0.68 g). The results showed that low salinity had remarkable impacts on the growth and digestive enzyme activities in sea cucumbers. The SGR of all three types of sea cucumber increased along with the increase in salinity, and it reached the lowest value at salinity 16 when the animals failed to stretch normally, crept at the bottom of the tank, and almost stopped the food intake. The lowest SGR was significantly different from the control (P<0.05). We also observed that the SGR reached the highest value at salinity 31. In the salinity range of 16−24, the activities of digestive protease, amylase and lipase all increased as the salinity rose. The protease activity of sea cucumbers reached the highest value at salinity 24, which was not significantly different from the control (P>0.05). Small sea cucumbers (2.03±0.68 g) showed no difference in the protease activity between salinity 20 and 22. Activities of amylase were not different between salinity 20, 22 and 24. For the medium-sized sea cucumbers (7.52±1.25 g), the amylase activity increased when the salinity rose from 22 to 24 (P<0.05). The lipase activity of large sea cucumbers (28.37±3.21 g) significantly increased when the salinity rose from 20 to 22, while it was elevated when the salinity rose from 22 to 24 (P<0.05) in small sea cucumbers (2.03±0.68 g). However, when the salinity was higher than 24, the activities of digestive enzymes increased as the salinity reduced. At the same salinity sea cucumbers of different sizes showed no variation in the activities of digestive enzymes. Our studies on the activities of the three enzymes at low salinity will provide reference for the salinity control in the aquaculture of sea cucumbers. |
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