几种动物蛋白源对海月水母(Aurelia aurita)生长性能的影响

研究旨在发掘可替代卤虫的海月水母人工饲料原料,解决海月水母养殖瓶颈问题。在水温25℃、盐度30‰,pH值8.2~8.4条件下,将240只伞径为(3.64±0.33) cm海月水母随机均分至4组12口水母缸中,每组3个重复。对照组投喂活体卤虫无节幼体,试验组分别投喂虾仁肉泥、猪里脊肉泥和鸡蛋黄。每天观察记录各组水母摄食、消化与发病状况,每周定期检测海月水母伞径、收缩频率和温度、盐度、pH值、亚硝酸盐、氨氮等水质指标。结果显示,各试验组的水质一直处于海月水母适宜范围内。海月水母对卤虫无节幼体与鸡蛋黄的摄食消化较里脊肉与虾仁更为迅速。3周后,4种饲料原料对海月水母促生长效应优劣顺序依次为卤虫无节幼体、猪里脊肉、鸡蛋黄和虾仁,前3组伞径增长量显著高于虾仁组(P<0.05)。基于各组饲料原料营养差异,可利用猪里脊肉蛋白质营养,虾仁必需脂肪酸营养和鸡蛋黄矿物元素营养特点,进行适度配合,以替代卤虫无节幼体作为海月水母配合饲料。

The influence of several animal protein source on the growth of Moon jellyfish Aurelia aurita

The experiment was conducted to explore the suitable cheap artificial feedstuff for Moon jellyfish Aurelia aurita to replace the expensive artemia nauplius for three weeks. On the condition of 25 ℃, salinity 30‰, pH value8.2~8.4, 240 jellyfish which umbrella diameter was(3.64±0.33) cm, were divided into 12 jellyfish tanks for four groups randomly, three repeats per group. The control group was fed artemia, three treatment groups were fed with shrimp meat,pork fillet and egg yolk, respectively. The status of ingestion, digestion and morbidity of jellyfish were observed and recorded everyday. Water temperature, salinity, p H value, nitrite and ammonia in the jellyfish tanks, the contracting pulse and the umbrella diameter of jellyfish were also detected per week. The result displayed that the water quality of four group was suitable for jellyfish farming all the time. The ingestion and digestion of jellyfish to artemia nauplius and egg yolk are more rapid than the shrimp meat and pork fillet. Three weeks later, the promotion effect of the four feedstuff to jellyfish is following descending order as artemia nauplius, pork fillet, egg yolk and shrimp meat. The umbrella diameter growth rate of jellyfish in the group of artemia nauplius, pork fillet and egg yolk is higher than shrimp meat group significantly(P<0.05). On the base of nutrition character of pork fillet, egg yolk and shrimp meat, in order to substitute the artemia nauplius, the formula feed of the Moon jellyfish could be made use of pork fillet as major protein source, shrimp meat as the essential fatty acids resource, and egg yolk as minerals resource.