野生褐牙鲆亲鱼不同卵巢发育期脂肪和脂肪酸组成的分析与比较

为探讨牙鲆亲鱼性腺发育和脂肪酸的关系,采用气相色谱法测定了野生褐牙鲆亲鱼在性腺发育不同阶段的肌肉,肝脏和卵的脂肪和脂肪酸组成。结果表明:牙鲆亲鱼肌肉、肝脏和卵中的脂肪含量差异显著,其中Ⅲ-Ⅳ期亲鱼肝脏脂肪含量显著低于Ⅴ期亲鱼;Ⅲ-Ⅳ期及Ⅴ期牙鲆亲鱼各组织中的脂肪酸组成均有差异,以多不饱和脂肪酸(PUFA)的差异较为显著。Ⅴ期卵的脂肪酸组成中含有大量的n-3HUFA,EPA、DPA和DHA的比例也显著高于发育同期的其它组织;Ⅲ-Ⅳ期亲鱼肝脏中DHA/EPA的比例显著高于Ⅴ期亲鱼,卵中EPA/ARA的比例显著低于Ⅴ期亲鱼。从以上结果可以看出,PUFA与牙鲆亲鱼的性腺发育关系较为密切,为了保证牙鲆亲鱼正常的繁殖需要,在亲鱼培育过程中,需要补充含有适量高不饱和脂肪酸,尤其是DHA、EPA和ARA的脂肪源。     

顶空固相微萃取与气质联用测定橄榄盐坯中活性风味物质的研究

采用顶空固相微萃取(HS-SPME)和气相色谱-质谱法(GC-MS)联用技术对橄榄盐坯中的活性风味物质进行了检测和分析,并对萃取条件进行了优化选择。结果表明:采用50/30μm DVB/CAR/PDMS萃取头在50℃恒温条件下萃取40 min效果最好。共检测出64种物质,占总峰面积的87.226%。主要呈香物质是1R-α-蒎烯、β-月桂烯、α-水芹烯、(+)-4-蒈烯、麝香草粉、α-毕澄茄烯、香橙烯、可巴烯、α-菖考烯、α-石竹烯、氧化石竹烯。     

福建省沿海地区橄榄发展情况调查与分析

根据福建省东南沿海地区的20个县市,从1975～2005年每5年橄榄的栽培面积和产量变化,分析近30年来福建省沿海地区橄榄生产经过了低迷、大发展、滑坡以至稳定健康发展等多个阶段性过程,探讨其原因并提出发展建议。     

Comparative performance of growth,vertebral structure and muscle composition in diploid and triploid Paralichthys olivaceus

Growth, skeletal structure and muscle composition of cold‐shock‐induced triploid olive flounder Paralichthys olivaceus were investigated. The average values of total length and total weight of triploids were higher than those of diploids from 5 to 11 months posthatch (mph). The growth difference disappeared after 11 mph. The skeletal structure of flounder at 11 mph was observed by X‐ray imaging method. There are four kinds of vertebral deformity including vertebrae fusion, one‐sided compression, two‐sided compression and vertically shifted. The trunk region (V8–18) and tailing end of the vertebral column were the predominant locations of deformity. In general, the frequencies of vertebral deformities in triploids (60.0%) were higher than those in diploids (33.3%, p < 0.05). Both the number of fish with deformed vertebrae and the average frequencies of deformed vertebrae in triploids were significantly higher than those in diploids (p < 0.05). The muscle tissues of diploid and triploid flounder at 11 mph contain the same types of fatty acid and free amino acid profiles. The number of fatty acids with significant higher contents in diploids and triploids was one and ten, respectively (p < 0.05). The contents of free amino acids showed no difference between triploid and diploid fish.     

Effects of clioquinol on the scuticociliatosis‐causing protozoan Miamiensis avidus in olive flounder Paralichthys olivaceus

Scuticociliatosis is a devastating and intractable protozoal disease in olive flounder, leading to a significant loss throughout the year. This study aimed to investigate a systemically effective antiscuticociliatosis agent for olive flounder for better absorption into the infected internal organs. The in vitro and in vivo antiscuticociliatosis effects of clioquinol (CQ) were examined after screening 30 biocidal agents against the highly pathogenic scuticociliate Miamiensis avidus. CQ was the most potent in vitro drug of those tested against cultured M. avidus. CQ was the least toxic in healthy olive flounder among the drugs that exhibit high potencies. In olive flounder, a single intramuscular injection of 40 mg/kg CQ significantly reduced mortality caused by artificial infection with M. avidus, and 10–20 mg/kg CQ increased fish survival times. CQ was also effective in naturally infected scuticociliatosis. Ciliate cell numbers were lower when CQ was injected in most organs, including the brain. CQ was well absorbed by the internal organs after intramuscular injection. This study suggests that CQ can be considered as a potential antiscuticociliatosis agent for systemic administration in olive flounder.     

Optimum Dietary Level of Chlorella Powder as a Feed Additive for Growth Performance of Juvenile Olive Flounder,Paralichthys olivaceus

ABSTRACT

The present study was conducted toestimate the optimum dietary supplementation level of Chlorella powder as a feed additive to optimize growth of juvenile olive flounder, Paralichthys olivaceus. Four experimental diets supplemented with Chlorella powder (CHP) at 0, 1, 2 and 4% (CHP₀, CHP₁, CHP₂, and CHP₄, respectively) of diet as a dry-matter (DM) basis were prepared. Three replicate groups of fish averaging 1.1±0.02 g were fed one of the four experimental diets for 12 weeks. After the feeding trial, fish fed the CHP₂ diet had a higher (P < 0.05) weight gain (819%) than did fish fed CHP₀ (707%) and CHP₁(712%); however, there was no significant difference between fish fed CHP₂ (8197%) and CHP₄ (7559%) as among fish fed CHP₀, CHP₁, and CHP₄ (P > 0.05). Fish fed CHP₂ had a higher (P < 0.05) feed efficiency (134%) than did fish fed CHP₀ (123%); however, there was no significant difference (P > 0.05) among fish fed CHP₀ (123%), CHP₁ (125%), and CHP₄ (125%) as among fish fed CHP1 (125%), CHP₂ (134%), and CHP₄ (125%). Fish fed CHP₂ and CHP₄ had a lower (P < 0.05) serum glucose level (average 32.9 mg/dL) than did fish fed CHP₀ and CHP1 (average 34.8 mg/dL). Fish fed CHP1 and CHP₂ had a lower (P < 0.05) serum glutamic oxaloacetic transaminase (GOT) level than did fish fed CHP0 and CHP₄. Glutamic pyruvic transaminase (GPT) levels significantly (P < 0.05) deceased as dietary CHP increased. Fish fed CHP₂ and CHP₄ had a less (P < 0.05) whole-body fat than did fish fed CHP₀. These results indicate that the optimum dietary supplementation level of Chlorella powder as a feed additive in juvenile olive flounder could be approximately 2% of diet.     

Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions

ABSTRACT

This study describes the potential use of olive oil-lemon juice emulsions containing different levels of lemon juice (0, 25, 35, and 50% v/v) as a flavoring, preservative, and antioxidant agent in marinated anchovy. The phenolic content and antioxidant activity of lemon juice, olive oil, and olive oil-lemon juice sauces as well as chemical, oxidative, and sensorial changes of marinade samples were analyzed. Increasing the level of lemon juice in sauces retarded the chemical and oxidative changes of marinated anchovy. However, increasing the level of lemon juice more than 35% in sauces led to a decrease in sensorial acceptability. Chemical and oxidative qualities of all the sauced samples were in the limit of deterioration during 100 days of storage. Although marinated anchovy samples treated with sauce containing 50% lemon juice had a significant inhibitor effect on chemical and oxidative deterioration, samples treated with sauce containing 35% lemon juice received the highest overall acceptability score.     

Growth,nutrient acquisition,and physiological responses of three olive cultivars to induced salt stress

Three olive (Olea europaea L.) cultivars Nabali Baladi (NB), Nabali Muhassan (NM), and Grossi Di'Espagna (GE) were evaluated under salt stress. Seedlings were treated with salinity induced by a 3:1 ratio of calcium chloride and sodium chloride to four concentration levels measured as electrical conductivity (EC) [1.2, 4.1, 7.0, and 14.0 dS/m] for 122 days. Olive seedlings varied in their response to salinity. In all treatments, NB had the highest root; stem and leaf dry weights had among the highest total plant dry weights, specific stem length (SSL) and relative water content (RWC). NB seedlings maintained the highest stomatal conductance at 7.0 dS/m and highest chlorophyll index at 14.0 dS/m. Olive seedlings that tolerated salt tolerance developed mechanisms of nutrient acquisition and distribution in the organs, by storing minimal amounts of sodium (Na⁺) and chloride (Cl^?) in the stems and loading the most in the leaves and roots.     

Effect of various sources of dietary additive on growth,body composition and serum chemistry of juvenile olive flounder (Paralichthys olivaceus)

Asia traditional herbal feed additives have often been shown to have beneficial effects on disease resistance, growth, feed conversion and protein conversion. There have been few studies on the use of these feed additives in olive flounder diets. The present study was designed to determine if there are benefits associated with the inclusion of any of these traditional herbal feed additives in olive flounder diets. One thousand two hundred sixty juvenile fish averaging 6.5 g were randomly distributed into 36, 180‐L flow‐through tanks. No additive was included into the control (Con) diet. The aqueous type of additives: 2.5% bamboo (BB), 0.25% Prunus mume (PM), 2.5% Artemisia capillaris (AC), 2.5% cinnamon (CC), 2.5% Cirtus junos (CJ), 0.25% Cudrania tricuspidata (CT) and 2.5% Ficus carica (FC), and the powder type of additives: 1% Houttuynia cordata (HC), 1% safflower (SF) and 1% sea tangle (ST) were included into the experimental diets. Finally, 0.1% emulsifying oil (EO) was included into the experimental diet. Feed efficiency ratio (FER) of fish fed the BB, CT and SF diets was higher than that of fish fed the FC and HC diets. Protein efficiency ratio (PER) of fish fed the BB and SF diets was higher than that of fish fed the AC, FC and HC diets. None of serum criteria of fish was affected by any of dietary additives. Dietary additives did not affect weight gain and serum chemistry of olive flounder, but 2.5% bamboo extract and 1% safflower powder was effective to improve FER and PER.