本试验旨在研究饲料中添加活性酵母制剂对刺参生长、免疫力和抗病力的影响。采用单因素试验设计，通过在商品配合饲料中分别添加0（对照）、0.025%、0.050%、0.100%、0.200%和0.400%的活性酵母制剂，配制6种试验饲料，饲喂平均初始体重为（4.0±0.1）g的刺参6周。每种饲料设3个重复，每个重复放养15头刺参。6周的养殖试验结束后，每个重复选取10头刺参，每头刺参通过体壁注射灿烂弧菌（Vibrio splendidus）菌悬液0.1 mL（菌悬液浓度为1.5×10⁹ CFU/mL），观察记录灿烂弧菌攻毒14 d内的累计死亡率。结果表明：饲料中添加活性酵母制剂能显著提高刺参的特定生长率（P<0.05），刺参特定生长率在添加量为0.200%时最高。饲料中添加活性酵母制剂后，刺参体腔液中过氧化氢酶（CAT）活性显著增加（P<0.05）；活性酵母制剂添加量为0.050%~0.400%时，刺参体腔液中溶菌酶（LZM）活性显著高于对照组（P<0.05）；活性酵母制剂添加量为0.200%~0.400%时，刺参体腔液中酸性磷酸酶（ACP）活性显著高于对照组（P<0.05）；活性酵母制剂添加量为0.400%时，刺参体腔液中超氧化物歧化酶（SOD）活性显著高于对照组（P<0.05）。饲料中添加活性酵母制剂可降低攻毒14 d后刺参的累计死亡率，活性酵母制剂添加量为0.200%时，累计死亡率最低。由此可知，在本试验条件下，饲料中添加活性酵母制剂可促进刺参生长，提高免疫力和抗病力。综合分析刺参的生长、免疫力和抗病力以及实际生产情况，刺参饲料中活性酵母制剂的适宜添加量为0.200%~0.400%。

This experiment was conducted to investigate the effects of dietary active yeast products on growth, immunity and disease resistance of sea cucumber (Apostichopus japonicas Selenka). Sea cucumbers with an average initial body weight of (4.0±0.1) g were fed with 6 experimental diets according to a single factor experimental design:a commercial formula feed supplemented with 0 (control), 0.025%, 0.050%, 0.100%, 0.200% and 0.400% active yeast products for 6 weeks. There were 3 replicates per diet with 15 sea cucumbers per replicate. After 6 weeks of feeding trial, a total of 10 sea cucumbers of each replicate were selected and injected into the body wall with the 1.5×10⁹ CFU/mL Vibrio splendidus bacterial stock solution at a dose of 0.1 mL per sea cucumber, and to observe and record the 14-day accumulative morbidity after challenged with Vibrio splendidus. The results showed as follows:supplementation of active yeast products could significantly enhance the specific growth rate (SGR) (P<0.05), and the highest SGR of sea cucumbers were found in 0.200% active yeast products group. Sea cucumbers fed diet with active yeast products could significantly increase the activity of catalase (CAT) in coelomic fluid (P<0.05). Compared with the control group, active yeast products supplemented at 0.050% to 0.400% significantly enhanced the activity of lysozyme (LZM) (P<0.05) in coelomic fluid, supplemented at 0.200% to 0.400% significantly enhanced the activity of acid phosphatase (ACP) (P<0.05) in coelomic fluid, and supplemented at 0.400% significantly enhanced the activity of superoxide dismutase (SOD) in coelomic fluid (P<0.05). Supplementation of active yeast products could decrease the cumulative mortality of sea cucumbers challenged with Vibrio splendidus after 14 days, and the lowest cumulative mortality of sea cucumbers was found in 0.200% active yeast products group. It can be concluded that the supplementation of active yeast products in diets can enhance the growth, immunity and disease resistance of sea cucumbers in the condition of this experiment. Comprehensive analysis of growth, immunity and disease resistance of sea cucumbers and according to the production practice, the optimal supplemental level of active yeast products in the diet of sea cucumbers is 0.200% to 0.400%.