水产营养 Aquaculture Nutrition

饲料维生素E含量对罗氏沼虾生长性能、血清生化指标和肌肉品质的影响

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  • 1. 南京农业大学无锡渔业学院, 无锡 214081;
    2. 中国水产科学研究院淡水渔业研究中心, 无锡 214081
单凡(1994-),女,江苏扬州人,硕士研究生,从事水产动物营养与饲料研究。E-mail:15261865196@163.com

收稿日期: 2018-06-22

  网络出版日期: 2019-01-16

基金资助

现代农业产业技术体系专项资金资助项目(CARS-48);江苏省海洋与渔业重大科技项目(2017-3)

Effects of Dietary Vitamin E Content on Growth Performance, Serum Biochemical Indices and Muscle Quality of Giant Freshwater Prawn (Macrobrachium rosenbergii)

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  • 1. Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China;
    2. Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China

Received date: 2018-06-22

  Online published: 2019-01-16

摘要

本试验旨在探讨饲料维生素E含量对罗氏沼虾(Macrobrachium rosenbergii)生长性能、血清生化指标和肌肉品质的影响。选择平均初重为(0.243±0.003)g的健康罗氏沼虾幼虾750尾,随机分为5组,每组3个重复,每个重复50尾。各组分别投喂维生素E含量为0.6(对照)、103.4、207.1、412.9和631.7 mg/kg的5种等氮等能饲料。试验期62 d。结果表明:1)与对照组相比,103.4、207.1、412.9和631.7 mg/kg组的增重率和特定生长率显著增加(P<0.05),631.7 mg/kg组的肥满度显著升高(P<0.05)。2)与对照组相比,103.4 mg/kg组的血清谷丙转氨酶活性和总胆固醇含量显著降低(P<0.05);207.1 mg/kg组的血清谷丙转氨酶、谷草转氨酶活性和总胆固醇含量显著降低(P<0.05);631.7 mg/kg组的血清谷丙转氨酶活性显著降低(P<0.05),血清甘油三酯含量显著增加(P<0.05)。3)与对照组相比,103.4 mg/kg组的肌肉含肉率显著增加(P<0.05),肌肉滴水损失显著减少(P<0.05);207.1 mg/kg组的肌肉含肉率显著增加(P<0.05),肌肉蒸煮损失显著减少(P<0.05);631.7 mg/kg组的肌肉丙二醛含量显著降低(P<0.05);207.1、412.9和631.7 mg/kg组的肌肉维生素E含量显著升高(P<0.05)。4)与对照组相比,103.4 mg/kg组的肌肉弹性显著提高(P<0.05);207.1和412.9 mg/kg组的肌肉硬度、内聚性、耐咀性和胶黏性显著降低(P<0.05);412.9 mg/kg组的肌肉嫩度显著提高(P<0.05)。经折线模型分析,以特定生长率、肌肉蒸煮损失为指标,得到罗氏沼虾饲料维生素E适宜含量分别为169.38、218.66 mg/kg。由此可知,饲料中添加169.38~218.66 mg/kg维生素E可促进罗氏沼虾生长,调节代谢,增强免疫,并有效改善肌肉品质。

本文引用格式

单凡, 刘波, 孙存鑫, 周群兰, 宋长友, 张慧敏, 杨震飞 . 饲料维生素E含量对罗氏沼虾生长性能、血清生化指标和肌肉品质的影响[J]. 动物营养学报, 2019 , 31(1) : 214 -225 . DOI: 10.3969/j.issn.1006-267x.2019.01.027

Abstract

The experiment was conducted to investigate the effects of dietary vitamin E content on growth performance, serum biochemical indices and muscle quality of giant freshwater prawn (Macrobrachium rosenbergii). A total of 750 healthy Macrobrachium rosenbergii juvenile shrimps with an initial body weight of (0.243±0.003) g were selected and randomly divided into 5 groups with 3 replicates per group and 50 shrimps per replicate. Shrimps in the 5 groups were fed 5 isonitrogenous and isoenergetic diets which contained 0.6 (control), 103.4, 207.1, 412.9 and 631.7 mg/kg vitamin E, respectively. The experiment lasted for 62 days. The results showed as follows:1) compared with the control group, the weight gain rate and specific growth ratio in 103.4, 207.1, 412.9 and 631.7 mg/kg groups were significantly increased (P<0.05), the condition factor in 631.7 mg/kg group was significantly increased (P<0.05). 2) Compared with the control group, the glutamic pyruvic transaminase activity and total cholesterol content in serum in 103.4 mg/kg group were significantly decreased (P<0.05); the glutamic pyruvic transaminase and glutamic pyruvic transaminase activities and total cholesterol content in serum in 207.1 mg/kg group were significantly decreased (P<0.05); the serum glutamic pyruvic transaminase activity in 631.7 mg/kg group was significantly decreased (P<0.05), and the serum triacylglycerol content was significantly increased (P<0.05). 3) Compared with the control group, the muscle flesh content in 103.4 group was significantly increased (P<0.05), and the muscle drip loss was significantly decreased (P<0.05); the muscle flesh content in 207.1 group was significantly increased (P<0.05), and the muscle cooking loss was significantly decreased (P<0.05); the muscle malondialdehyde content in 631.7 mg/kg group was significantly decreased (P<0.05); the muscle vitamin E content in 207.1, 412.9 and 631.7 mg/kg groups was significantly increased (P<0.05). 4) Compared with the control group, the springiness of muscle in 103.4 mg/kg group was significantly increased (P<0.05); the hardness, cohesiveness, chewiness and gumminess of muscle in 207.1 and 412.9 mg/kg groups were significantly decreased (P<0.05); the tenderness of muscle in 412.9 mg/kg group was significantly increased (P<0.05). According to the broken-line regression analysis of specific growth ratio and cooking loss, we recommend the optimal dietary vitamin E content for Macrobrachium rosenbergii were 169.38 and 218.66 mg/kg, respectively. Based on our results, we conclude that dietary 169.38 to 218.66 mg/kg vitamin E can promote the growth performance, regulate the metabolism and enhance the immune, and effective improve the muscle quality of Macrobrachium rosenbergii.

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