大黄对凡纳滨对虾生长和非特异性免疫指标的影响

在凡纳滨对虾饲料中分别添加大黄0、0.5、1.0、5.0、10.0和20.0g/kg,研究大黄对凡纳滨对虾(初始体重为0.34±0.004g)生长及非特异性免疫指标的影响。结果表明,大黄对凡纳滨对虾成活率、增重率、特定生长率、饲料系数、蛋白质效率和蛋白质累积率的影响不显著(P>0.05),对全虾和尾肌肉的灰分、脂肪和粗蛋白含量影响显著,全虾的粗蛋白和粗脂肪含量以1.0g/kg组最高(P<0.05),对凡纳滨对虾血清碱性磷酸酶、酸性磷酸酶、酚氧化酶、超氧化物歧化酶、溶菌酶以及血清总蛋白量等的影响显著,溶菌酶活性以1.0g/kg组最高(P<0.05);细菌感染实验中以1.0g/kg组存活率最高(P<0.05)。以非特异性免疫反应指标及感染实验存活率为指标,凡纳滨对虾饲料中大黄的适宜添加量为1.0g/kg。

Effect of Dietary Rhubarb Levels on Growth and Non-Specific Immune Response of White Shrimp,Litopenaeus vannamei

An 8-week feeding experiment was conducted to evaluate the effect of rhubarb levels on growth and non-specific immunity in Litopenaeus vannamei (initial body weight 0.34±0.004 g). Six experimental diets containing different rhubarb levels (0, 0.5, 1, 5, 10 and 20 g/kg) were formulated and fed to triplicate groups of juvenile white shrimp. The result indicated that there were no significant difference in the survival, weight gain, specific growth rate, feed conversion ratio, protein efficiency ratio and productive protein value (P>0.05). Ash, lipid and protein content were significantly affected by the dietary rhubarb levels. AKP, ACP, PO, SOD, LSZ and Serum total protein were different among all the groups (P<0.05). The challenge experiment with Vibro alginolyticus showed that the highest cumulative survival was found in group that fed the diets with 0.1% rhubarb supplementation. These results suggested that the rhubarb significantly influenced the immune response and disease resistance of white shrimp. Based on the data of non-specific immune response and survival rate of infection experiment, the dietary rhubarb supplemented level was recommended to be 0.1% for white shrimp.