Identification of Volatile Compounds in Codfish(Gadus) by a Combination of Two Extraction Methods Coupled with GC-MS Analysis

Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the volatile compounds in codfish, a combination of solid phase micro-extraction(SPME) method and simultaneous distillation extraction(SDE) method was used to extract the volatiles. Gas chromatography-mass spectrometry(GC-MS) along with Kovats indices(KI) and authentic standard compounds were used to identify the volatiles. The results showed that a total of 86 volatile compounds were identified in codfish, of them 24 were extracted by SDE, 69 compounds by SPME, and 10 compounds by both SDE and SPME. Seventy volatile compounds were found to have specific odors, of them 7 typical compounds contributed significantly to the flavor of codfish. Alcohols(i.e.,(E)-2-penten-1-ol and 2-octanol), esters(i.e., ethyl butyrate and methyl geranate), aldehydes(i.e., 2-dodecenal and pentadecanal) contributed the most to fresh flavor while nitrogen compounds, sulphur compounds, furans, as well as some ketones(i.e., 2-hydroxy-3-pentanone) brought unpleasant odor, such as fishy and earthy odor. It was indicated that the combination of multiple extraction methods and GC-MS analysis can enhance the accuracy of identification, and provide a reference for the further study on flavor of aquatic products.     

The Flavor and Antioxidant Activity Change Pattern of Shrimp Head Paste During Fermentation

To study the changes of volatile compounds and antioxidant activity of fast fermented shrimp head paste during the fermentation processing,Penaeus vannamei boone head was used as the raw material,and compound starter was added for fermen-tation.During the 14 days of fermentation,the changes of free amino acids,volatile flavor compounds and main components were determined by SPME-GC-MS and electronic nose.The oxidation-resistance changes of water extract at different fermentation stages were evaluated.The results showed that the total free amino acids increased from original 2320 to 5640 mg(100 mL)^?1.SPME-GC-MS analysis found that aldehydes,pyrazine compounds increased from 10.80%,1.94%to 24.35%,13.63%respectively during the fermentation process.The HO·scavenging ability of shrimp head paste increased from 52%to 86%.Our results showed that the shrimp paste produced from shrimp head fermentation could obtain good flavor and possess certain antioxidant activity of aquatic fermented condiment.     

Identification of volatile compounds in codfish (<Emphasis Type="Italic">Gadus</Emphasis>) by a combination of two extraction Methods coupled with GC-MS analysis

Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the volatile compounds in codfish, a combination of solid phase micro-extraction (SPME) method and simultaneous distillation extraction (SDE) method was used to extract the volatiles. Gas chromatography-mass spectrometry (GC-MS) along with Kovats indices (KI) and authentic standard compounds were used to identify the volatiles. The results showed that a total of 86 volatile compounds were identified in codfish, of them 24 were extracted by SDE, 69 compounds by SPME, and 10 compounds by both SDE and SPME. Seventy volatile compounds were found to have specific odors, of them 7 typical compounds contributed significantly to the flavor of codfish. Alcohols (i.e., (E)-2-penten-1-ol and 2-octanol), esters (i.e., ethyl butyrate and methyl geranate), aldehydes (i.e., 2-dodecenal and pentadecanal) contributed the most to fresh flavor while nitrogen compounds, sulphur compounds, furans, as well as some ketones (i.e., 2-hydroxy-3-pentanone) brought unpleasant odor, such as fishy and earthy odor. It was indicated that the combination of multiple extraction methods and GC-MS analysis can enhance the accuracy of identification, and provide a reference for the further study on flavor of aquatic products.     

Effects of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus(Octopus vulgaris)

Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.     

Effects of Methyl Jasmonate on the Composition of Volatile Compounds in Pyropia yezoensis

Volatile organic compounds in marine algae have been reported to comprise characteristic flavor of algae and play an important role in their growth, development and defensive response. Yet their biogeneration remain largely unknown. Here we studied the composition of volatile compouds in Pyropia yezoensis and their variations in response to methyl jasmonate(MeJA) and diethyldithiocarbamic acid(DIECA) treatment using gas chromatography-mass spectrometry(GC-MS). A total of 44 compounds belonging to the following chemical classes(n) were identified, including aldehydes(11), alcohols(8), acids and esters(6), alkanes(5), ketones(5), alkenes(3), and S-or N-containing miscellaneous compounds(6). External treatment with plant hormone MeJA increased the content of 1-dodecanol, 4-heptenal, and 2-propenoic acid-2-methyl dodecylester, but decreased the content of phytol, 3-heptadecene, 2-pentadecanone, and isophytol. When pretreated with DIECA, an inhibitor of the octadecanoid pathway leading to the biosynthesis of endogeneous jasmonates and some secondary metabolites, phytol and isophytol were increased, while 4-heptenal, 1-dodecanol, and 2-propenoic acid-2-methyl dodecylester were decreased, both of which were negatively correlated with their variations under MeJA treatment. Collectively, these results suggest that MeJA does affect the volatile composition of P. yezoensis, and the octadecanoid pathway together with endogenous jasmonate pathway may be involved in the biosynthesis of volatile compounds, thereby providing some preliminary envision on the composition and biogeneration of volatile compounds in P. yezoensis.     

Effects of Methyl Jasmonate on the Composition of Volatile Compounds in <Emphasis Type="Italic">Pyropia yezoensis</Emphasis>

Volatile organic compounds in marine algae have been reported to comprise characteristic flavor of algae and play an important role in their growth, development and defensive response. Yet their biogeneration remain largely unknown. Here we studied the composition of volatile compouds in Pyropia yezoensis and their variations in response to methyl jasmonate (MeJA) and diethyldithiocarbamic acid (DIECA) treatment using gas chromatography-mass spectrometry (GC-MS). A total of 44 compounds belonging to the following chemical classes (n) were identified, including aldehydes (11), alcohols (8), acids and esters (6), alkanes (5), ketones (5), alkenes (3), and S- or N-containing miscellaneous compounds (6). External treatment with plant hormone MeJA increased the content of 1-dodecanol, 4-heptenal, and 2-propenoic acid-2-methyl dodecylester, but decreased the content of phytol, 3-heptadecene, 2-pentadecanone, and isophytol. When pretreated with DIECA, an inhibitor of the octadecanoid pathway leading to the biosynthesis of endogeneous jasmonates and some secondary metabolites, phytol and isophytol were increased, while 4-heptenal, 1-dodecanol, and 2-propenoic acid-2-methyl dodecylester were decreased, both of which were negatively correlated with their variations under MeJA treatment. Collectively, these results suggest that MeJA does affect the volatile composition of P. yezoensis, and the octadecanoid pathway together with endogenous jasmonate pathway may be involved in the biosynthesis of volatile compounds, thereby providing some preliminary envision on the composition and biogeneration of volatile compounds in P. yezoensis.     

马氏珍珠贝肉风味食品开发研究

研究了马氏珍珠贝肉制作五香、蒜香、姜汁三种风味即食制品的加工工艺技术。采用幅照保鲜技术对风味制品进行灭菌防霉处理，产品的保质期达到 １８０ ｄ 以上。对风味制品进行营养成分分析，结果表明：马氏珍珠贝肉风味制品是一种高蛋白、低脂肪、营养价值丰富的海产品，并富含牛磺酸（３．９ ｍ ｇ／ｇ）、多不饱和脂肪酸（ＥＰＡ＋ ＤＨＡ 占脂肪总量 ３４．７％ ）和多种无机质、微量元素和维生素     

Quality Assessment of Frozen Solenocera crassicornis Treated with Sodium Metabisulphite by Soaking or Spraying

The present work was carried out to evaluate the safety of shrimp(Solenocera crassicornis)treated with different concentrations of sodium metabisulfite(SMB)by soaking or spraying during frozen storage.Shrimps soaked in higher concentrations of SMB showed higher sensory scores,lower total color differences,and better anti-melanosis effects than shrimps in the control and other treatment groups throughout frozen storage(−18℃).Lower total volatile basic nitrogen and thiobarbituric acid reactive substances and higher salt soluble protein contents were detected in shrimp soaked with high doses of SMB compared with other samples.In addition,lower counts of total aerobic plates and psychrotrophic bacteria were observed in shrimp treated by soaking with higher doses of SMB than those in control shrimp and shrimp treated with other methods during frozen storage(−18℃).However,the SO2 content of 5%SMB-soaked samples exceeded the maximum allowable limit of 100mgkg−1.Overall,the use of 1.5%SMB soaking to treat shrimp results in good antioxidant and antimicrobial effects and,thus,may be suggested to preserve S.crassicornis under frozen conditions.The results of this study present important guidance on the use of SMB to maintain the quality of marine-trawling shrimp from manufacturing to consumption.     

贮藏时间和加热温度对凡纳滨对虾虾仁ATP关联化合物及品质的影响

【目的】研究贮藏时间和加热温度对凡纳滨对虾(Litopenaeus vannamei)虾仁三磷酸腺苷(ATP)关联化合物及虾仁品质的影响。【方法】利用高效液相色谱法分析凡纳滨对虾中6种ATP关联化合物,通过比较不同贮藏时间的凡纳滨对虾虾仁在加热过程中的ATP关联化合物,分析加热前后虾仁的感官品质,以及鱼虾类鲜度指标K值、G值、P值的变化。【结果与结论】随贮藏时间的增加,ATP、二磷酸腺苷(ADP)、腺苷酸(AMP)含量呈下降趋势,肌苷酸(IMP)先上升后下降,次黄嘌呤(HX)和肌苷(HXR)上升;随着加热温度的增加,ATP和ADP下降,AMP增长,IMP、HX、HXR先增加后降低。贮藏2 d后的生虾和贮藏3 d后再加热的虾仁均将达到最大感官可接受上限。随着贮藏时间的增加,加热前后K值、G值和P值线性增加,但生虾的G值与鲜度的相关性较差,不适宜作为鲜度指标,K值和P值可作为生虾的鲜度指标。加热后的K值、G值、P值与贮藏时间、感官质量评定值(QI值)的线性回归方程的决定系数较好,表明K值、G值、P值可以用来表征熟虾的品质。     

PCR-DGGE analysis of intestinal bacteria and effect of Bacillus spp.on intestinal microbial diversity in kuruma shrimp(Marsupenaeus japonicus)

In this study,the intestinal microbiota of kuruma shrimp(Marsupenaeus japonicus) was examined by molecular analysis of the 16S rDNA to identify the dominant intestinal bacteria and to investigate the effects of Bacillus spp.on intestinal microbial diversity.Samples of the intestines of kuruma shrimp fed normal feed and Bacillus spp.amended feed.PCR and denaturing gradient gel electrophoresis(DGGE) analyses were then performed on DNA extracted directly from the guts.Population fingerprints of the predominant organisms were generated by DGGE analysis of the universal V3 16S rDNA amplicons,and distinct bands in the gels were sequenced.The results suggested that the gut of kuruma shrimp was dominated by Vibrio sp.and uncultured gamma proteobacterium.Overall,the results of this study suggest that PCR-DGGE is a possible method of studying the intestinal microbial diversity of shrimp.     

Peptidomic analysis of Chinese shrimp (Fenneropenaeus chinensis) hemolymph by magnetic bead-based MALDI-TOF MS

Peptides in shrimp hemolymph play an important role in the innate immune response.Analysis of hemolymph will help to detect and identify potential novel biomarkers of microbial infection.We used magnetic bead-based purification(ClinProt system) and matrix-assisted laser desorption/ionization time of flight mass spectrometry(MALDI-TOF MS) to characterize shrimp hemolymph peptides.Shrimp serum and plasma were used as the source of samples for comparative analysis,and it was found that serum was more suitable for shrimp hemolymph peptidomic analysis.To screen potential specific biomarkers in serum of immune-challenged shrimps,we applied magnetic bead-based MALDI-TOF MS to serum samples from 10 immune-challenged and 10 healthy shrimps.The spectra were analyzed using FlexAnalysis 3.0 and ClinProTools 2.1 software.Thirteen peptide peaks significantly different between the two groups were selected as candidate biomarkers of lipopolysaccharide(LPS)-infection.The diagnostic model established by genetic algorithm using five of these peaks was able to discriminate LPS-challenged shrimps from healthy control shrimps with a sensitivity of 90% and a specificity of 100%.Our approach in MALDITOF MS-based peptidomics is a powerful tool for screening bioactive peptides or biomarkers derived from hemolymph,and will help to enable a better understanding of the innate immune response of shrimps.     

PCR-DGGE analysis of intestinal bacteria and effect of Bacillus spp. on intestinal microbial diversity in kuruma shrimp (Marsupenaeus japonicus)

In this study, the intestinal microbiota of kuruma shrimp (Marsupenaeus japonicus) was examined by molecular analysis of the 16S rDNA to identify the dominant intestinal bacteria and to investigate the effects of Bacillus spp. on intestinal microbial diversity. Samples of the intestines of kuruma shrimp fed normal feed and Bacillus spp. amended feed. PCR and denaturing gradient gel electrophoresis (DGGE) analyses were then performed on DNA extracted directly from the guts. Population fingerprints of the predominant organisms were generated by DGGE analysis of the universal V3 16S rDNA amplicons, and distinct bands in the gels were sequenced. The results suggested that the gut of kuruma shrimp was dominated by Vibrio sp. and uncultured gamma proteobacterium. Overall, the results of this study suggest that PCR-DGGE is a possible method of studying the intestinal microbial diversity of shrimp.     

芒果粉对真空油炸面包虾裹浆特性及其品质的影响

【目的】研究添加芒果粉对真空油炸面包虾裹浆特性及其品质的影响。【方法】以小麦粉和大豆分离蛋白的裹浆作为对照,研究芒果粉替代部分小麦粉和大豆分离蛋白的裹浆流变学特性;以裹涂率、油脂含量、水分含量、色泽及质构特性为考察指标,研究芒果粉替代部分小麦粉和大豆分离蛋白的裹浆对真空油炸面包虾品质的影响;以最佳芒果粉添加量的真空油炸面包虾为研究对象,测定外裹层黄酮物质含量,并采用羟自由基和DPPH自由基体系对产品外裹层黄酮物质的抗氧化性进行分析。【结果】所有配方的裹浆均表现为触变性,呈现剪切稀化特性,具有假塑性流体特征,并符合幂率流体,芒果粉可显著提升裹浆的黏度;芒果粉可显著增大面包虾裹涂率,改善产品质构和色泽特性,降低产品油脂含量并提升其水分含量(P <0.05)。当芒果粉添加量从10%增加到30%时,面包虾产品油脂质量分数从24.84%降低到20.58%,产品的脆性和色泽中的亮度值(L*)、黄度值(b*)均得到了显著提升(P <0.05)。当小麦粉质量分数66%、大豆分离蛋白质量分数4%、芒果粉质量分数30%时,真空油炸面包虾产品的各项品质最佳;真空油炸面包虾产品外裹层黄酮物质质量分数为(46.75±2.87)mg/100g,其对羟自由基和DPPH自由基的清除效果方面都均强于维生素C。【结论】芒果粉可提升裹浆黏度,改善真空油炸面包虾产品品质,其外裹层较强的抗氧化性对于真空油炸裹涂制品延长货架期具有一定积极作用。     

Production of Pacific White Shrimp Polycultured with Swimming Crab at Different Densities,and Nutrient Budget in the Enclosure System

This study was to evaluate the effect of stocking densities on the nitrogen and phosphorus budgets for a polyculture of the crab Portunus trituberculatus and the Pacific white shrimp Litopenaeus vannamei.The shrimps(initial weight,0.012 g)were cultured at a density of 45 shrimp m^-2,and juvenile crabs(initial weight,0.024 g)were cultured at five densities of 0,3,6,9,and 12 crabs m^-2.The treatments were grouped as C0S45,C3S45,C6S45,C9S45,and C12S45,respectively.Water quality parameters,growth of shrimp and crabs,and nitrogen and phosphorus budget were measured.The results indicated that the shrimp performances in polyculture treatments C3S45 and C6S45 were superior to those in the crab-free treatment(C0S45).The crab in treatments C3S45 and C6S45 exhibited a significantly higher final mean weight and carapace width/length than those in treatments C9S45 and C12S45.The final size and survival of crabs had a negative correlation with the increasing crab stocking density.The contents of total phos-phorus and total nitrogen and the comprehensive contamination index values were higher in the C9S45 and C12S45 treatments than in the other treatments.The conversion ratios of nitrogen for crab and shrimp growth in treatment C3S45 were significantly higher than those in the crab-free treatment.These findings indicate that polyculturing shrimp with crabs at suitable densities can improve productivity,profitability,nutrient utilization,and the environmental quality.From the 60-day treatments,the optimal culture densi-ties were 3-6 crabs m^-2 and 45 shrimps m^-2.     

The Antitumor Components from Marine-derived Bacterium Streptoverticillium luteoverticillatum 11014 Ⅱ

Eight known compounds were isolated from a marine-derived bacterium Streptoverticillium luteoverticillatum 11014 using bioassay-guided fractionations. Their structures were identified by spectral analysis as bis (4-hydroxybenzyl) ether (1), p-hydroxyphenylethyl alcohol (2), N-(4-hydroxyphenethyl) acetamide (3), indole-3 carboxylic acid methyl ester (4), dibenzo[b,e] [1,4]dioxine (5), thymine (6), cytosine deoxyribonucleoside (7) and 2, 3-butanediol (8). These compounds were evaluated for their cytotoxic activities against K562 cell line with the SRB method for the first time. Compounds 2 and 4 showed cytotoxcities with IC50 values of 101.1 and 165.3 μmolL-1, respectively. All compounds were isolated from S. luteoverticillatum 11014 for the first time.     

溶藻弧菌疫苗对凡纳滨对虾免疫功能的影响

应用溶藻弧菌疫苗饲喂凡纳滨对虾,测定了弧菌疫苗对凡纳滨对虾免疫指标的影响以及 疫苗的免疫保护作用。结果发现,投喂弧菌疫苗后,溶菌活力在12～20d内迅速增强,在20d时 活力达到最高,VF1组高于VF2和VF3组,但VF2和VF3之间差异不显著;凝集效价在投喂后的 第8天开始升高,在14d时达到最高,实验组的凝集活力均高于对照组,但实验组之间无明显的差 异;而超氧化物歧化酶(SOD)活力和溶血活力变化不明显。以每克饲料含疫苗细胞1.0×109、 1.0×108和1.0×107个的浓度投喂,对凡纳滨对虾的免疫保护率分别为66.7%、46.7%和13.3%。 可见弧菌疫苗对凡纳滨对虾的免疫保护率随疫苗浓度的增大而升高。     

遥感降水产品在中国不同气候区的适用性研究

遥感降水产品相对于气象站观测数据能够更好地反映降水的空间分布特征,对其进行不同气候区上的差异性评价对数据产品选择和遥感降水反演算法改进均有重大意义。本文选择中国典型气候区（干旱区、过渡区、湿润区和青藏高原地区）,以649个经偏差矫正后的气象站降水数据为标准,评估了5种国际常用的遥感降水产品 (CHIRPS v2.0, CMORPH v1.0, MSWEP v2.0, PERSIANN-CDR, TRMM 3B42v7) 在中国典型气候区的适用性。研究发现,各产品的性能存在空间差异性。MSWEP在各气候区的相关系数(CC),Kling-Gupta efficiency（KGE）,均方根误差（RMSE）等基本统计性能指标均优于其他4种产品。相对偏差（BIAS）方面,在干旱区、湿润区、青藏高原、过渡区表现较优越的产品分别为MSWEP、CHIRPS、PERSIANN、TRMM。在评估遥感降水产品对降水事件发生概率的估算能力方面,选择了误报率（FAR,降水事件预报错误的比例）、命中率（POD,降水事件预报正确的比例）、关键成功指数（CSI,降水事件正确预报综合性能）、精度指数（ACC,等级预报综合性能）和降水等级概率分布（PDF）5个指标作为评估依据,结果表明,就POD,CSI和ACC而言,在各气候区MSWEP表现明显优于其他产品;对于FAR,TRMM和CMORPH产品在湿润区表现优越,其余气候区仍以MSWEP表现较为优越;就PDF而言,PERSIANN和MSWEP产品对1~20 mm的日降水量的估算偏高,特别是MSWEP在青藏高原和湿润区对小雨的估算频率明显偏高, MSWEP有待在该区提高频率预报的能力。综合而言,多源数据融合的MSWEP在各气候区的基本统计性能和降水等级性能较好,可作为可靠的降水数据源用于中国水文气象研究,同时也表明多源数据融合产品具有良好的应用前景。     

Hematological Changes m White Spot Syndrome Virus-Infected Shrimp, Fenneropenaeus chinensis (Osbeck)

The pathological changes of hemocytes in the haemolymph and hepatopancreas were examined in experimentally and naturally WSSV (white spot syndrome virus) infected Fenneropenaeus chinensis. The results showed that the pathological manifesta- tions of hemocytes were similar among moribund shrimps infected via injection, feeding and by nature. Firstly, the total hemocyte counts (THCs) in WSSV-infected shrimp were significantly lower than those in healthy shrimp. Secondly, necrotic, broken and dis- integrated cells were often observed, and a typical hematolysis was present in the haemolymph smear of WSSV-infected shrimp. Thirdly, necrosis and typical apoptosis of hemocytes were detected with TEM in the peripheral haemolymph of WSSV-infected shrimp. Hyalinocytes and semi-granulocytes with masses of WSSVs in their nuclei often appeared, whereas no granular bemocytes with WSSV were found in the hepatopancreas of moribund infected shrimps. All our results supported that hemocytes were the main target cells of WSSV, and hyalinocytes and semigranular hemocytes seemed to be more favorable for WSSV infection in F. chinensis.     

Toxicity of five phenolic compounds to brine shrimp Artemia sinica (Crustacea: Artemiidae)

The acute toxicity of five phenolic compounds each to 15 d old Artemia sinica was determined in this study. The brine shrimp A. sinica was hatched from the encysted dry eggs(Bohai Bay Brand) produced by Dongying Ocean Artemia Co., Ltd., China at 27℃± 1℃ in pre-filtered(through pores of 0.45 μm in diameter) and autoclaved seawater(salinity 31, pH 7.5–8.0) in a cilindroconical glass beaker(2000 mL in volume) under continuous illumination(provided by a side set 20 W fluorescent lamp) with slight aeration. Ten Artemia individuals from the same batch of the hatched were cultured in 10 mL toxicant solution prepared with seawater(salinity 31, pH 7.5–8.0) at room temperature(about 20℃) to determine 24 h, 48 h and 72 h medium lethal concentration(LC50) of 5 phenolic compounds each. It was found that the toxicity of n-heptylphenol was the highest followed by nonylphenol, t-butylphenol, 2,4-dichlorophenol and bisphenol A in order. The LC50 values of the 5 compounds were calculated with regression analysis. The real concentration(in μg- L1) of 5 phenolic compounds each in toxicant solutions was measured with GC/MS analysis. Significant loss of phenolic compounds caused by either adsorption or desorption was not found. The significant difference of LC50 values was found among the five compounds 3 exposure times each. The range between the highest no-observed-effect concentration(NOEC) and 100% death causing concentration of five phenolic compounds each was determined. The toxicity in term of 24 h LC50 value of n-HP was 9.10 times higher than that of BPA, 1.71 times higher than t-BP, 1.53 times higher than 2,4-DCP and 1.36 times higher than NP, respectively.     

Closed recirculating system for shrimp-mollusk polyculture

This paper deals with a new system of aquaculture, i.e., a closed recirculating system for shrimp-mollusk polyculture. The culture system consisted of several shrimp ponds, a mollusk water-purifying pond and a reservoir. During the production cycle, water circulated between the shrimp and mollusk ponds, and the reservoir compensated for water loss from seepage and evaporation. Constricted tagelus, Sinonovacula constricta, was selected as the cultured mollusk, and Pacific white shrimp, Litopenaeus vannamei, as the cultured shrimp. The main managing measures during the production cycle were： setting and using the aerators; introducing the probiotic products timely into the shrimp ponds; adopting a “pen-closing” method for controlling shrimp viral epidemics; setting the flow diversion barriers in the mollusk pond to keep the circulating water flowing through the pond along a sine-like curve and serve as substrate for biofilm; no direct feeding was necessary for the cultured mollusk until the co-cultured shrimp was harvested; natural foods in the water from the shrimp ponds was used for their foods. Two sets of the system were used in the experiment in 2002 and satisfactory results were achieved. The average yield of the shrimp was 11 943.5 kg/hm^2, and that of the mollusk was 16 965 kg/hm^2. After converting the mollusk yield into shrimp yield at their market price ratio, the food coefficient of the entire system averaged at as low as 0.81. The water quality in the ponds was maintained at a desirable level and no viral epidemics were discovered during the production cycle.