Phospholipid Affects Dietary Lipid Requirement of Oriental River Prawn (Macrobrachium nipponensis)

WANG Zhi, CUI Guangtong, CAI Chunfang, REN Shengjie, QIU Xiaoliang, DING Huiming, ZHANG Weiye, YE Yuantu

doi:10.3969/j.issn.1006-267x.2018.06.027

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 6: 2235 - 2244

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.06.027

Molecular Nutrition

Phospholipid Affects Dietary Lipid Requirement of Oriental River Prawn (Macrobrachium nipponensis)

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1. Key Laboratory of Aquatic Nutrition of Jiangsu Province, School of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, China;
2. Suzhou Yangchenghu National Modern Agricultural Industrial Park Co., Ltd., Suzhou 215123, China

Received date: 2017-11-27

Online published: 2018-06-20

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Abstract

This experiment was carried out to investigate the effects of dietary phospholipid on the requirement of lipid for oriental river prawn (Macrobrachium nipponensis). The oriental river prawns with the initial body weight of (0.075±0.001) g were fed in indoor tanks and fed experimental diets for 56 days. Fish oil and soybean oil was mixed with the equal proportion first. Next, soybean phospholipid was mixed into the mixture of fish oil and soybean oil at the ratio of 33% (low-phospholipid group) and 67% (high-phospholipid group), respectively, then each lipid mixture was supplemented into diet at 3% (low-lipid group), 6% (middle-lipid group) and 9% (high-lipid group), respectively, to formulate six isonitrogenous and isoenergetic diets, which were named as L3P1, L3P2, L6P2, L6P4, L9P3 and L9P6 according to the additions of lipid mixture and soybean phospholipid, and the measured lipid level in those diets was 7%, 7%, 10%, 10%, 13% and 13%, respectively. Each diet was fed 4 tanks and each tank cultured 150 shrimps. The results showed that the survival rate of shrimps in six groups ranged from 47.8% to 66.9%. Among them, the survival rate of shrimps in L6P4 group was the highest, followed by L3P2 group, and the lowest in L9P3 group. The final body weight, weight gain rate, specific growth rate and survival rate in the high-lipid group were significantly lower than those in the middle-and low-lipid groups (P<0.05), and the feed conversion ratio was significantly higher than that in the middle-and low-lipid groups (P<0.05). The final body weight, weight gain rate, specific growth rate and survival rate in the high-phospholipid group were significantly higher than those in the low-phospholipid group (P<0.05), and the feed conversion ratio was significantly lower than that in the low-phospholipid group (P<0.05). The addition of lipid mixture and the proportion of soybean phospholipid had significant interactions in growth performance indexes of shrimps (P<0.05). Body ether extract content was significantly increased with dietary lipid level increasing (P<0.05), however, the body ether extract content of shrimps in the high-phospholipid group was significantly lower than that in the low-phospholipid group (P<0.05). The activities of trypsin and lipase in hepatopancreas of shrimps in high-lipid group was significantly lower than that in middle-and low-lipid groups (P<0.05); the activity of lipase in hepatopancreas of shrimps in high-phospholipid group was significantly higher than that in low-phospholipid group (P<0.05), and a significant interaction between the addition of lipid mixture and the proportion of soybean phospholipid was detected (P<0.05). The activities of superoxide dismutase (SOD) and total antioxidant capacity (T-AOC) in hepatopancreas of shrimps were influenced by the addition of lipid mixture (P<0.05), but the proportion of soybean phospholipid had no significant effects on them (P>0.05). However, the addition of lipid mixture and proportion of soybean phospholipid had a significant interaction in hepatopancreas T-AOC (P<0.05). These results indicate that phospholipid should be kept in a proper proportion with lipid in the diet, and it is relative optimal when the dietary lipid level is 10% and the phospholipid addition is 4% for oriental river prawn.

Key words： oriental river prawn (Macrobrachium nipponensis); phospholipid; lipid; growth performance; digestive enzymes; antioxidant capacity

Cite this article

WANG Zhi, CUI Guangtong, CAI Chunfang, REN Shengjie, QIU Xiaoliang, DING Huiming, ZHANG Weiye, YE Yuantu . Phospholipid Affects Dietary Lipid Requirement of Oriental River Prawn (Macrobrachium nipponensis)[J]. Chinese Journal of Animal Nutrition, 2018 , 30(6) : 2235 -2244 . DOI: 10.3969/j.issn.1006-267x.2018.06.027

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