利用微卫星分子标记分析长江、赣江和鄱阳湖鲢群体遗传结构

利用10个高度多态的微卫星标记对采自长江、赣江、鄱阳湖湖口和都昌水域的4个鲢野生群体遗传结构进行分析.检测到148个等位基因,每个微卫星位点的等位基因数5～24,有效等位基因数6.4～7.1,平均观测杂合度H.为0.802～0.821,平均期望杂合度He为0.817～0.839,表明这4个鲢群体遗传多样性较高.鲢群体间的遗传相似系数为0.922 2～0.944 1,遗传距离为0.057 6～0.081 0,固定系数Fst值为-0.012 35～0.005 28,表明这4个鲢群体间遗传一致性高,遗传距离小,群体遗传分化不显著.AMOVA结果显示遗传变异主要来自群体内,基因流分析认为长江、赣江、鄱阳湖鲢群体存在频繁的基因交流.     

罗氏沼虾不同养殖模式对水体浮游生物的影响

通过围隔实验比较罗氏沼虾不同养殖模式对水体浮游生物的影响。实验设置6种养殖模式:罗氏沼虾单养(MP)、罗氏沼虾+浮萍(水面覆盖率5%)(PP)、罗氏沼虾+鲢(PF)、罗氏沼虾+背角无齿蚌+鲢(PMF)、罗氏沼虾+背角无齿蚌+浮萍(PMP)、罗氏沼虾+背角无齿蚌+浮萍+鲢(PMPF)。养殖64 d后,测定不同模式中浮游植物和三大类浮游动物(轮虫、枝角类及桡足类)的种类和数量。结果显示,上述6种模式中浮游植物共同优势种有4种,但优势度指数最大的浮游植物不同,MP组是锥囊藻属,有浮萍的PP和PMP组均为细小平裂藻,混养鲢的PF、PMF和PMPF组均为针杆藻。不同养殖模式无共同的浮游动物优势种。养殖模式对浮游生物密度具有显著影响,PF组浮游植物密度最高,MP组浮游植物密度最低,PF组浮游植物密度比MP、PP和PMP组分别高78%、53%和61%。相反,浮游动物密度MP组最高,PF组最低。混养鲢的PF、PMF和PMPF组浮游动物密度显著低于其他3组。研究表明,罗氏沼虾养殖中混养鲢可增加浮游植物密度而降低浮游动物密度,浮萍和鲢影响池塘优势种。     

鲢InDel-RFLP标记开发及其在连锁图谱构建中的应用

基于随机测序的鲢(Hypophthbalmichthys molitrix)基因组片段,尝试开发基于InDel的限制性片段长度多态性标记(InDel-RFLP).结果显示:共133个片段中,65个在一个野生鲢群体(该野生鲢群体采自长江流域荆州段,31个个体)中表现多态性.共检测到163个等位基因,每位点等位基因数从2到...     

太湖梅梁湾大型生态控藻围栏内鲢鳙的生长特征

富营养化湖泊围栏养殖鲢（Hypophthalmichthys molitrix）、鳙（Aristichthys nobilis）控制蓝藻水华在生物操纵示范中得到了广泛应用。在2004和2005年,研究了太湖梅梁湾生态修复区内大型生物控藻围栏中鲢鳙的季节生长特征,分析了影响其生长的因素。结果表明,鲢鳙生长受养殖密度的影响...     

超声时间对鲢鱼糜凝胶特性和蛋白结构的影响及相关性

为探究超声预处理对鱼糜凝胶特性的影响,并进一步阐明凝胶特性变化与蛋白二级结构之间的相关性规律,本实验对鲢鱼糜进行超声预处理,探究超声过程中(0～50 min)凝胶强度、色泽、水分分布、微观结构、蛋白分子量以及二级结构的变化。结果显示,超声波处理10 min,鱼糜凝胶强度显著提高,束缚水的能力增强,凝胶网络结构更为致密;但随超声时间的增加,凝胶劣化,不易流动水转变为自由水。凝胶电泳及红外光谱结果显示,随着超声时间增加,鱼糜中蛋白未发生降解或聚集;二级结构中α-螺旋相对含量降低,β-折叠、无规则卷曲和β-转角相对含量增加。通过皮尔逊相关性分析可知,超声预处理促进蛋白质结构展开,更利于鱼糜在加工过程中形成均匀的网络结构,提高凝胶强度以及保水能力。研究表明,适量超声预处理可以通过改变鱼糜蛋白结构,改善鱼糜凝胶特性。本研究可为超声波技术在鱼糜制品加工中的应用提供参考。     

丁香酚纳米乳对鲢鱼麻醉作用研究

将鲢鱼置于不同浓度的丁香酚纳米乳中,研究其对鲢鱼的麻醉效果。结果表明:丁香酚纳米乳对鲢鱼的麻醉作用强,诱导期短;麻醉最适浓度为20 mg/L,丁香酚纳米乳对鲢鱼的EC50为16.6 mg/L,24 h的LC50为176.2mg/L,治疗指数为10.61。因此,丁香酚纳米乳是一种高效、安全的鲢鱼麻醉剂。     

白鲢的养生价值探讨

在广泛文献检索基础上,对白鲢的品种、营养成分、养生价值及食用注意事项进行了综述,旨在为全民养生保健提供科学资料。     

鳜和鲢肌肉蛋白质氨基酸组成及其蛋白质组成的比较分析

采用高压液相色谱和二维电泳方法，对鳜和鲢肌肉组织蛋白质组成成分以及肌肉蛋白质双向电泳分布图谱进行了比较研究。研究结果证明，鳜肌肉组织蛋白质干重为34.7％，而鲢肌肉干重为33.6%；鳜肌肉组织中必需氨基酸含量和鲜味氨基酸（天冬氨酸和甘氨酸）均高于鲢。同时，将两种鱼肌肉蛋白进行2D gel双向电泳分离，发现鳜和鲢肌肉蛋白质组成和分布也存在明显的差异。本研究将肌肉蛋白质组成成分和蛋白的双向电泳技术结合起来，进行蛋白质组分归类分析，可为进一步研究两种鱼肌肉肉质研究打下基础，为水产业提供有价值的参考，为鱼类的养殖和肉质的改良、利用提供一个指标。图3表3参24     

Apparent digestibility of Asian carp‐ and common carp‐derived fish meals in feeds for hybrid striped bass Morone saxatilis ♀ × M. chrysops ♂ and rainbow trout Oncorhynchus mykiss

Apparent digestibility coefficients (ADCs) of nutrients (crude protein, amino acids, crude lipid, fatty acids, and minerals) were determined for fish meals derived from menhaden, Asian carp (combination of silver and bighead carps), and common carp in feeds for hybrid striped bass and rainbow trout. Extruded test diets were formulated to contain a 70 : 30 mixture of reference diet and test ingredient with yttrium oxide (1 g kg^?1) serving as the inert marker. Diets were randomly assigned to triplicate tanks and fish were fed once per day at 2% body weight. Fecal samples were collected by manual stripping. The ADCs were calculated according to standard procedures. The composition and digestibility of Asian carp and common carp meals was broadly similar to menhaden meal. Protein digestibility ranged from 86.5% (Asian carp meal) to 93.1% (common carp meal). Lipid was highly digestible with ADCs >100% for all ingredients. Although the Asian carp meal was less digestible than the other two fish meals, it was still a highly digestible ingredient. Our data suggest that fish meals derived from Asian or common carp would be valuable feedstuffs in diets for hybrid striped bass, rainbow trout, and possibly other cultured fishes.     

Improving the Quality of Silver Carp Fish Fillets by Gamma Irradiation and Coatings Containing Rosemary Oil

The objective of this work was to study the combined effect of gamma irradiation and coatings containing 0.5% rosemary (Rosmarinus officinalis) essential oil (RO) on the chemical, microbiological, and sensorial qualities of silver carp (Hypophthalmichthys molitrix) fish fillets (SFF) during cold storage (4°C). SFF were divided into three groups: uncoated (control), coated with edible coating (without additives), and γ-irradiated (0, 1, 3, and 5 kGy) coated with coating containing 0.5% rosemary. Gamma irradiation at 1, 3, and 5 kGy with coating reduced the initial total bacterial count, psychrophilic bacteria, and lactic acid bacteria and prolonged shelf life of the samples. Coated samples irradiated at 1 kGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus, and Bacillus cereus, as well as eliminating Vibrio spp. and Salmonella spp., while coated samples irradiated at 3 and 5 kGy completely eliminated these bacteria. Combined treatment showed a slight increase in thiobarbituric acid-reactive substances postirradiation during cold storage but had no effect on the total volatile basic nitrogen and trimethylamine contents, while a gradual increase in these chemical quality indices was observed during cold storage. Combined treatment had no adverse effects on the sensory properties of SFF. The increase in the bacterial inhibitory effect is caused by both rosemary oil and irradiation.