动物营养学报 >

2017 , Vol. 29 >Issue 7: 2460 - 2467

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.07.030

研究简报 Short communications

饲料中胆固醇和卵磷脂水平及添加表面活性素对凡纳滨对虾蜕壳间期的影响

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  • 厦门市饲料检测与安全评价重点实验室, 集美大学水产学院, 厦门 361021
翟少伟(1973—),男,河北晋州人,副教授,博士,研究方向为水产动物营养与饲料。E-mail:shaoweizhai@163.com

收稿日期: 2016-12-05

  网络出版日期: 2017-07-05

基金资助

农业部公益性行业专项子项目“甲壳类代表种对虾的新蛋白源饲料开发、养殖效果及产业推广”（201303053）

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Effects of Dietary Cholesterol and Lecithin Levels and Surfactin Supplementation on Intermolt Period of Pacific White Shrimp (Litopenaeus vannamei)

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  • Xiamen Key Laboratory for Feed Quality Testing and Safety Evaluation, Fisheries College of Jimei University, Xiamen 361021, China

Received date: 2016-12-05

  Online published: 2017-07-05

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摘要

通过2组试验分别研究饲料中胆固醇和卵磷脂水平对凡纳滨对虾（Litopenaeus vannamei）蜕壳间期及添加表面活性素对凡纳滨对虾蜕壳间期和肝胰脏抗氧化能力的影响。试验一：将100尾均重为（0.61±0.02） g的凡纳滨对虾随机分为10组（每组10个重复，每个重复1尾虾），即饲喂基础饲料的对照组以及饲喂分别添加0.2%、0.4%和0.6%胆固醇与1.0%、2.0%和3.0%卵磷脂的试验饲料的9个试验组，试验期为35 d，研究饲料中胆固醇和卵磷脂水平对凡纳滨对虾蜕壳间期的影响。试验二：将90尾均重为（0.48±0.03） g的凡纳滨对虾随机分为6组（每组15个重复，每个重复1尾虾），对照组饲喂试验一中胆固醇和卵磷脂水平分别为0.4%和2.0%的试验饲料，5个表面活性素添加组分别饲喂在对照组饲料基础上添加10、20、40、80和160 mg/kg表面活性素的试验饲料，研究饲料中添加表面活性素对凡纳滨对虾蜕壳间期及肝胰腺抗氧化能力的影响，试验期为28 d。结果表明：饲料中胆固醇水平显著影响凡纳滨对虾蜕壳间期（P<0.05），卵磷脂水平对蜕壳间期的影响不显著（P>0.05）；饲料中胆固醇和卵磷脂水平对蜕壳间期的影响存在显著的交互作用（P<0.05）。胆固醇和卵磷脂水平分别为0.4%和1.0%组、胆固醇和卵磷脂水平分别为0.4%和2.0%组以及胆固醇和卵磷脂水平分别为0.6%和2.0%组的蜕壳间期显著短于其他组（P<0.05），其中胆固醇和卵磷脂水平分别为0.4%和2.0%组蜕壳间期最短。与对照组相比，仅10 mg/kg表面活性素添加组凡纳滨对虾蜕壳间期显著缩短（P<0.05），肝胰腺总抗氧化能力显著提高（P<0.05）；各表面活性素添加组的肝胰腺超氧化物歧化酶活性均较对照组显著上升（P<0.05）；与对照组相比，10和20 mg/kg表面活性素添加组的肝胰腺过氧化氢酶活性升高（P<0.05），其他表面活性素添加组则显著降低（P<0.05）；除10 mg/kg表面活性素添加组外，各表面活性素添加组的肝胰腺谷胱甘肽过氧化物酶活性均较对照组显著上升（P<0.05）；仅10和20 mg/kg表面活性素添加组的肝胰腺丙二醛水平较对照组显著降低（P<0.05）。由此得出，本试验条件下，饲料中胆固醇水平及其与卵磷脂水平的交互作用显著影响凡纳滨对虾蜕壳间期，胆固醇和卵磷脂水平分别为0.4%和2.0%时蜕壳间期最短；在胆固醇和卵磷脂水平分别为0.4%和2.0%的饲料中添加10 mg/kg表面活性素可缩短凡纳滨对虾的蜕壳间期，提高肝胰腺抗氧化能力。

关键词： 胆固醇; 卵磷脂; 表面活性素; 凡纳滨对虾; 蜕壳间期

本文引用格式

翟少伟, 苏保元, 张春晓 . 饲料中胆固醇和卵磷脂水平及添加表面活性素对凡纳滨对虾蜕壳间期的影响[J]. 动物营养学报, 2017 , 29(7) : 2460 -2467 . DOI: 10.3969/j.issn.1006-267x.2017.07.030

Abstract

Two experiments were conducted to evaluate the effects of dietary cholesterol and lecithin levels on intermolt period and surfactin supplementation on intermolt period and antioxidant ability in hepatopancreas of Pacific white shrimp (Litopenaeus vannamei), respectively. In trial 1, one hundred Pacific white shrimp with an average body weight of (0.61±0.02) g were randomly divided into 10 groups with 10 replicates per group and one shrimp per replicate, and the shrimps were fed a basal diet in control group and those in 9 experimental groups were fed experimental diets supplemented with 0.2%, 0.4% and 0.6% cholesterol and 1.0%, 2.0% and 3.0% lecithin, respectively. The trial 1 lasted for 35 days. This trial was conducted to study the effects of dietary cholesterol and lecithin levels on intermolt period of Pacific white shrimp. In trial 2, ninety Pacific white shrimp with an average body weight of (0.48±0.03) g were randomly divided into 6 groups with 15 replicates per group and one shrimp per replicate, and the shrimps in control group were fed the experimental diet containing 0.4% cholesterol and 2% lecithin and those in 5 surfactin supplementation groups were fed experimental diets supplemented with 10, 20, 40, 80 and 160 mg/kg surfactin on the basis of the control group diet, respectively. The trial 2 lasted for 28 days. This trial was conducted to evaluate the effects of surfactin supplementation on intermolt period and antioxidant ability in hepatopancreas of Pacific white shrimp. The results showed as follows: the intermolt period was significantly affected by the dietary cholesterol level and the interaction between cholesterol and lecithin levels (P<0.05), but not significantly affected by dietary lecithin level (P>0.05). The intermolt period of the group fed diet with 0.4% cholesterol and 1.0% lecithin, the group fed diet with 0.4% cholesterol and 2.0% lecithin and the group fed diet with 0.6% cholesterol and 2.0% lecithin was significantly shorter than that of other groups (P<0.05), and the intermolt period of group fed diet with 0.4% cholesterol and 2.0% lecithin was the shortest among all the groups. Compared with the control group, the intermolt period of 10 mg/kg surfactin supplementation group was significantly shortened (P<0.05), and the total antioxidant capacity in hepatopancreas was significantly increased (P<0.05). The superoxide dismutase activity in hepatopancreas of all surfactin supplementation groups was significantly increased compared with the control group (P<0.05). Compared with the control group, the catalase activity in hepatopancreas of 10 and 20 mg/kg surfactin supplementation groups was significantly increased (P<0.05), while that of the other surfactin supplementation groups was significantly decreased (P<0.05). The glutathione peroxidase activity in hepatopancreas of all surfactin supplementation groups (except the 10 mg/kg surfactin supplementation group) was significantly higher than that of control group (P<0.05). The malondialdehyde level in hepatopancreas of 10 and 20 mg/kg surfactin supplementation groups was significantly decreased compared with the control group (P<0.05). In conclusion, under the present trial condition, dietary cholesterol level and the interaction between cholesterol and lecithin levels can significantly affect the intermolt period of Pacific white shrimp, and the shortest intermolt period is obtained when dietary cholesterol and lecithin level are 0.4% and 2.0%, respectively. The 10 mg/kg surfactin supplemented in the diet with 0.4% cholesterol and 2.0% lecithin can shorten the intermolt period and improve the antioxidant ability in hepatopancreas of Pacific white shrimp.

Key words： cholesterol; lecithin; surfactin; Pacific white shrimp; intermolt period

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