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饲料中添加三聚氰胺对吉富罗非鱼生长、免疫指标及肌肉残留量的影响     被引量:2

Effects of dietary melamine on growth,non-specific immunity and muscle residues in GIFT strain of nile tilapia(Oreochromis niloticus)

文献类型:期刊文献

中文题名:饲料中添加三聚氰胺对吉富罗非鱼生长、免疫指标及肌肉残留量的影响

英文题名:Effects of dietary melamine on growth,non-specific immunity and muscle residues in GIFT strain of nile tilapia(Oreochromis niloticus)

作者:汤菊芬[1];吴灶和[1];简纪常[1];鲁义善[1];王蓓[1]

机构:[1]广东海洋大学水产学院,广东省水产经济动物病原生物学及流行病学重点实验室,广东省湛江市524025

年份:2011

卷号:32

期号:20

起止页码:13

中文期刊名:饲料工业

外文期刊名:Feed Industry

收录:CSTPCD、、北大核心2008、北大核心

语种:中文

中文关键词:三聚氰胺;吉富罗非鱼;生长;免疫指标;肌肉残留量

外文关键词:melamine; GIFT strain of nile tilapia(oreochromis niloticus); growth; non-specific immunity; muscle residues

中文摘要:将三聚氰胺分别按0、500、2 0005、000、10 000 mg/kg的比例添加于基础饲料中,喂养初始体重为(30.14±0.22)g的吉富罗非鱼28 d。通过测定罗非鱼的增重率、血清免疫指标和三聚氰胺在肌肉中残留量等指标,研究三聚氰胺对罗非鱼生长、免疫功能及肌肉残留量的影响。结果显示:饲料中添加不同剂量的三聚氰胺会降低吉富罗非鱼的增重率,在第21 d和第28 d,10 000 mg/kg组吉富罗非鱼的增重率显著低于同期对照组(P<0.05);三聚氰胺对吉富罗非鱼血清中的LZM活力、SOD活力无显著影响(P>0.05),但对AKP活力有影响,三聚氰胺对吉富罗非鱼血清中的AKP活力的影响呈先升高后降低趋势,第7 d和14 d各试验组较对照组有所提高,但影响不显著(P<0.05);在第21 d和第28 d,所有试验组吉富罗非鱼的AKP活性低于同期对照组,5 000 mg/kg和10 000 mg/kg显著低于同期对照组(P<0.05)。从第7 d开始,4个试验组吉富罗非鱼肌肉中均能检测到三聚氰胺残留,三聚氰胺在吉富罗非鱼肌肉中的残留量与三聚氰胺在饲料中的添加剂量成正相关关系。

外文摘要:The melamine at different contents of 0,500,2 000,5 000 and 10 000 mg/kg were added to the basal diets,respectively.Five treatment groups were set up to feed GIFT strain of Nile tilapia with the average weight of(30.14±0.22) g for 4 weeks.The effects of melamine on the growth,non-specific immunity and muscle residues were investigated.The results showed that the weight grain rate was significantly dcreased in 10 000 mg/kg melamine treatment during the 21-28 infected days(P〈0.05).No significant difference was discovered in lysozyme activity and SOD activity.But AKP activity was significantly dcreased in 5 000 mg/kg and 10 000 mg/kg groups on 21-28 d(P〈0.05).Residues of melamine in all treated groups were detected in muscle of GIFT strain of Nile tilapia from 7 d to 28 d,the melamine residue concentration was raised as melamine concentration in diet increased.

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