温度对溪红点鲑耗氧率、排氨率和窒息点的影响

2008年11—12月，在室内采用实验生态学方法，研究了不同水温（5．5、8．5、11．5、14．5、17．5℃）条件下，体重为（26．5±2．0）g的溪红点鲑Salvelinus fontinalus饥饿状态下的耗氧率、排氨率和窒息点。结果表明：溪红点鲑的耗氧率、排氨率和窒息点均与温度呈正相关关系，其回归方程分别为R0=13．723t^0.9738（R^2=0．9974）、RN=0．1687t^1.0896（R^2=0．9977）、PS=0．23641n t＋0．8529（R^2=0．9960）；氧氮比为58．1～66．6，氧氮比与温度呈负相关关系，其回归方程为O：N=81．36t^-0.1158（R^2=0．9915），说明在本试验温度范围内，饥饿状态的溪红点鲑的代谢物质以脂肪和碳水化合物为主。

Effects of water temperature on oxygen consumption,ammonia excretion and suffocation point in brook trout Salvelinus fontinalus

The oxygen consumption, ammonia excretion and suffocation point in brook trout Salvelinusfontinalus in starvation were measured at different temperatures （5.5± 0.5,8.5 ± 0.5,11.5 ± 0.5,14.5 ± 0.5, and 17.5 ± 0.5 ℃ ）. The oxygen consumption rates（ R0 ）, ammonia excretion rates （RN ） and the suffocation point（Ps） of the fish was found to increase with the increase in water temperature, with the correlation formulas of R0 = 13. 723t^0.9738（R^2 =0. 9974）, RN =0. 1687t^1.896（R^2 = 0. 9977） and of Ps = 0.2364 lnt ＋ 0. 8529 （R^2 =0.9960）. The O： N values of the fish was found to decrease with increase in water temperature, with the correlation formulas of O： N = 81.36t^-0. 1158 （R^2 = 0. 9915 ）. The O： N values of the fish was 58.1 - 66.6 at water temperatures ranging from （5.5 ± 0.5 ）℃ to （17.5 ＋ 0.5）%, indicating that fat and carbohydrate were the main energy sources for the brook trout under starvation.