灵芪菌质对凡纳滨对虾生长及非特异性免疫的影响

在基础饲料中添加灵芝与黄芪共发酵产物——灵芪菌质,探讨灵芪菌质对凡纳滨对虾生长性能及非特异性免疫指标的影响。试验选用平均体质量(0.51±0.03)g的凡纳滨对虾幼虾,随机分为5组,每组3个重复,每个重复30尾虾。采用单因子试验设计,在基础饲料中分别添加0%、0.5%、1.0%、1.5%、2.0%的灵芪菌质。试验虾在水温为22～30℃的循环玻璃纤维水槽中饲喂60d。试验结果表明,添加1%灵芪菌质组与对照组相比,对虾相对质量增加率提高了31.88%(P<0.05),饵料系数降低了14.37%(P<0.05),成活率提高了15.16%(P<0.05);对虾血清酚氧化酶活力和超氧化物歧化酶分别提高了99.94%(P<0.05)和26.79%(P<0.05)。添加1.5%灵芪菌质处理组与对照组相比,对虾酸性磷酸酶活力和碱性磷酸酶活力分别提高了128.44%(P<0.05)和111.55%(P<0.05),对凡纳滨对虾的副溶血弧菌攻毒免疫保护率高达73.34%(P<0.05)。本次试验,凡纳滨对虾溶菌活性与灵芪菌质添加量呈一定的正相关(y=1.802x+11.104,r2=0.9378,P<0.05)。添加灵芪菌质可显著提高凡纳滨对虾的生长性能,改善其非特异性免疫力。

Effect of Lingqi Fungal Substance on Growth and Non-specific Immune in Pacific White Leg Shrimp Litopenaeus vannamei

The effects of dietary Lingqi fungal substance(coferment product of Ganoderma lucidum and Astragalus membranaceus) on growth and non-specific immune were studied in Pacific white leg shrimp Litopenaeus vannamei.The shrimp initial average body weight(0.51±0.03) g] were randomly allotted to 5 groups with triplication and 30 shrimp in each replication,and fed five diets containing 0(control group),0.5%,1.0%,1.5% and 2.0% Lingqi fungal substance for 60 days at 22～30 ℃.The results showed that the Lingqi fungal substance significantly promoted the growth and non-specific immune.Compared with control group,the shrimp fed the diet containing 1% Lingqi fungal substance had 31.80% higher relative weight gain(P<0.05),14.37% lower food conversion ratio(P<0.05),15.16% higher survival(P<0.05),99.94% higher phenoloxidase activity and 26.79% higher superoxide dismutase activity(P<0.05).Similarly,there were 128.44% higher acid phosphatase activity and 111.55% higher alkaline phosphatase activity in the shrimp fed the diet containing 1.5% Lingqi fungal substance(P<0.05).The shrimp fed the diet containing 1.5% Lingqi fungal substance were shown to have up to 73.34% higher immune protection against Vibrio parahaemolyticus(P < 0.05).Within the experimental range,the lysozyme activity of the shrimp was found to have to some extent positive correlation with dietary lingqi fungal substance amount(y=1.802x+11.104,r2=0.9378,P<0.05).