Effects of Cultural Water Temperature on Growth, Digestion and Immune of Singapore Red Tilapia (O. mossambicus)

HUANG Yongchun

doi:10.3969/j.issn.1006-267x.2015.07.034

Chinese Journal of Animal Nutrition >

2015 , Vol. 27 >Issue 7: 2264 - 2271

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.07.034

Molecular Nutrition

Effects of Cultural Water Temperature on Growth, Digestion and Immune of Singapore Red Tilapia (O. mossambicus)

HUANG Yongchun

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Fishery College of Jimei University, Xiamen 361021, China

Received date: 2015-02-09

Online published: 2015-07-07

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Abstract

In order to study the effects of different cultural water temperature on growth, digestion and immunes of Singapore red tilapia (O. mossambicus), a total of 300 healthy Singapore red tilapia with the body weight of (25.1±2.3) g and body length of (12.5±1.5) cm were cultured at the water temperature was 15, 20, 25, 30 and 35 ℃ for 40 days, respectively. Each temperature had 3 replicates, and each replicate had 20 fish. The results showed that there was significant difference in the specific growth rate (SGR) at different cultural water temperature (P<0.05), which was 30 ℃ > 35 ℃ > 25 ℃ > 20 ℃ > 15 ℃. The regression relation of SGR (y) and cultural water temperature (x) was: y=-0.118 2x³+0.917x²-1.457 5x+1.082 7 (r=0.997 8). The survival rate was 86.67% to 98.33% at different temperature, and the highest survival rate was at 15 ℃ and the lowest survival rate was at 35 ℃, in which there was significant difference among different temperature groups (P<0.05) except 30 and 25 ℃ groups (P > 0.05). The feed conversion ratio at different temperature was 30 ℃ > 35 ℃ > 25 ℃ > 20 ℃ > 15 ℃, in which there was no significant difference among different temperature groups (P > 0.05) except 15 and 35 ℃ groups (P < 0.05). The muscle RNA/DNA was increased with cultural water temperature increasing from 15 to 30 ℃, and then decreased at 35 ℃,in which there were significant difference among different temperature groups (P < 0.05) except 15 and 20 ℃ (P > 0.05). The activities of protease, amylase and lipase of hepatopancreas, intestine and stomach were firstly increased and then decreased with cultural water temperature increasing, in which the activities of protease and amylase were decreased after 30 ℃ and the activity of lipase were decreased after 25 ℃. There were significant difference among different temperature groups (P < 0.05) except amylase activity at 25 and 35℃ groups and lipase activity at 20 and 30℃ groups (P > 0.05). The activities of alkaline phosphatase (AKP), acid phosphatase (ACP), superoxide dismutase (SOD) and peroxydase (POD) in serum had the highest values at 30 ℃, and decreased at 35 ℃. Except serum SOD activity, there was significant diffenences in the activities of AKP, ACP and POD among different temperature groups (P < 0.05) except 25 and 35 ℃ groups (P > 0.05). Therefore, Singapore red tilapia grow faster with stronger digestive ability and higher immune enzyme activities when the water temperature is 27 to 34 ℃. Regression anaylsis result shows that Singapore red tilapia has the best growth when the water temperature is 31 ℃.

Key words： Singapore red tilapia (O. mossambicus); cultural water temperature; growth; digestive enzyme; immune enzyme

Cite this article

HUANG Yongchun . Effects of Cultural Water Temperature on Growth, Digestion and Immune of Singapore Red Tilapia (O. mossambicus)[J]. Chinese Journal of Animal Nutrition, 2015 , 27(7) : 2264 -2271 . DOI: 10.3969/j.issn.1006-267x.2015.07.034

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