杜仲对凡纳滨对虾生长、血清非特异性免疫和肌肉成分的影响

在基础饲料中分别添加0.0%(对照组)、0.5%、1.0%、2.0%和3.0%的杜仲(Eucommia ulmoides), 饲喂体质量为(7.5±0.2) g的凡纳滨对虾(Litopenaeus vannamei), 实验共分5个处理组, 每处理组4个重复, 每重复40尾虾。经过42 d养殖, 各处理组均有较高的存活率, 且无显著差异(P>0.05); 2.0%杜仲组的虾体增重率最高(136.1%), 饲料系数最低(1.33), 较对照组提高增重率9.8%(P<0.05), 降低饲料系数0.13(P<0.05); 饲料中添加0.5%、1.0%杜仲, 显著提高了对虾血清LSZ、PO活性, 添加1.0%杜仲, 显著降低了血清MDA含量, 提高了肝胰腺蛋白酶活性(P<0.05); 攻毒实验结果表明, 以溶藻弧菌(Vibrio alginolyticus)肌肉注射虾体后96 h, 0.5%、1.0%、2.0%杜仲组的虾体死亡率均较对照组显著降低(P<0.05); 在肌肉成分方面, 添加2.0%、3.0%杜仲显著提高了肌肉胶原蛋白含量, 各处理在肌肉水分、灰分、粗蛋白、粗脂肪含量方面没有显著差异。上述研究表明, 在凡纳滨对虾饲料中添加杜仲2.0%, 可显著改善生产性能, 提高肌肉胶原蛋白含量; 在饲料中添加杜仲0.5%～1.0%, 可提高凡纳滨对虾非特异性免疫能力。本研究旨在考察杜仲对凡纳滨对虾生长、血清非特异性免疫和肌肉成分的影响, 为杜仲在对虾饲料中的合理应用提供科学依据。

Effect of Eucommia ulmoides on growth, serum non-specific immunity, and muscle composition of Litopenaeus vannamei

to nourish the liver and kidney, strengthen muscles and bones, control blood pressure, and prevent aging. Researchers have evaluated the effects of in livestock, rats, grass carp, common carp, and eels, but there is currently no information on its effects in shrimp. We evaluated the effects of dietary Egrowth, digestive protease activities, serum nonspecific immunity, and muscle composition of (body weight: 7.5 g±0.2 g) were fed a diet containing 0.0% bark for 42 d. Survival was high in all groups and was not different among groups>0.05). The growth rates and feed conversion rate (FCR) of the five groups were 123.9%, 127.3%, 128.3%, 136.1%, and 135.2% and 1.46, 1.43, 1.41, 1.33, and 1.34, respectively. Shrimp fed a diet containing 2.0% P<0.05) than that of the control group, and the lowest FCR (1.33), 0.13 (<0.05) lower than that of the control group. Relative to the control group, serum LSZ and PO activity was significantly higher in the 0.5%groups. Furthermore, the addition of 1.0% resulted in a reduction in serum MDA and an increase in hepatopancreas protease activity. The death rate of shrimp 96 h after challenge by E. ulmoides compared with the control group. There was no difference in muscle moisture, ash, crude fat, and crude protein among groups, but muscle collagen content was increased by the addition of 2.0% and 3.0% compared with the control group. Our results suggest that the addition of 2.0% in the diet improves growth performance and collagen content in, and the addition of 0.5%