共查询到19条相似文献,搜索用时 62 毫秒
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虾青素在鱼类饵料中的应用研究进展 总被引:1,自引:0,他引:1
虾青素是一种具有多种生理功能的类胡萝卜素,在水产动物养殖中具有重要作用。本文就虾青素的理化性质和来源,对虾青素在水产动物养殖中的着色作用、抗氧化、抗应激和提高水产动物生长、繁殖和发育性能等方面进行了综述。 相似文献
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虾青素是一种具有多种生理功能的类胡萝卜素,在水产动物养殖中具有重要作用。本文就虾青素的理化性质和来源,对虾青素在水产动物养殖中的着色作用、抗氧化、抗应激和提高水产动物生长、繁殖和发育性能等方面进行了综述。 相似文献
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介绍了虾青素的生产方法及生物活性的最新研究进展情况。对目前工业化采用的生产方法及技术特点进行了具体的阐述和对比总结,如从水产品的废弃物、雨生红球藻和红发夫酵母中提取,而雨生红球藻是自然界中天然虾青素含量最高的生物来源;介绍了虾青素的诸多生物活性及应用概况,如抗氧化、抗炎抗感染、抗肿瘤、抗疲劳、预防骨质疏松的作用等。随着对虾青素药理毒理活性的进一步研究,虾青素不仅用作珍贵水产动物养殖的饵料添加剂,在食品、药品、化妆品和高级营养保健品等领域也将得到广泛的应用,具有巨大的市场潜力。对利用雨生红球藻生产天然虾青素的机制、现状进行总结及展望,对进一步研究雨生红球藻具有深远的意义。 相似文献
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本实验以初始体质量为(4.88±0.90)g、体长为(4.85±0.32)cm的红小丑鱼(Amphiprion frenatus)为养殖对象,研究饲料中添加0(对照组)、2‰、4‰、6‰、8‰的虾青素对红小丑鱼消化酶活性的影响。本试验每组3个重复,每个重复6尾鱼,饱食投喂2次/d(投喂时间为08∶30和14∶30),试验周期为20 d。结果表明:添加虾青素组的红小丑鱼胃肠消化酶活性均高于未添加虾青素组,当虾青素添加量为4‰时,红小丑鱼前肠蛋白酶、脂肪酶、淀粉酶以及后肠淀粉酶活性达到最高(P0.05);当添加量为6‰时,其胃脂肪酶和淀粉酶活性最高(P0.05);当添加量为8‰时,其胃和后肠的蛋白酶以及后肠脂肪酶的活性达到最高(P0.05)。因此,在饲料中添加4‰~8‰的虾青素能够较有效地提高红小丑鱼消化器官的消化酶活性。 相似文献
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施用水杨酸对雨生红球藻中虾青素积累的影响 总被引:1,自引:2,他引:1
在对数生长期的藻液中分别加入不同质量浓度的水杨酸(SA)溶液,进行胁迫培养(25℃,24 h5000 lx连续光照 营养盐饥饿),诱导细胞内虾青素的合成积累。在诱导过程中,显微观察不同质量浓度SA处理后细胞形态和虾青素积累的动态变化,并定期取样测定虾青素含量。结果表明,10.0 mg/L和5.0 mg/L的SA能够明显促进雨生红球藻中积累虾青素。其中,5.0 mg/L的SA诱导最为明显,不仅可以加快虾青素积累进程(比对照组提前23 d),而且虾青素产量比对照组提高75.8%;而15 mg/L和20 mg/L的SA溶液则对藻细胞有毒害作用。 相似文献
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温度对雨生红球藻生长、虾青素累积和抗氧化能力的影响 总被引:1,自引:0,他引:1
本文研究了不同培养温度对雨生红球藻细胞密度、生长速率、虾青素含量、超氧化物歧化酶(SOD)活性、谷胱甘肽过氧化物酶(GSH-Px)活性和总抗氧化能力(T-AOC)的影响。结果表明藻细胞密度、生长速率和虾青素含量随温度的增加先升高后下降,SOD活性 和GSH-Px活性随着温度的增加而逐渐上升,而T-AOC则随温度的增加先升高后下降,然后再升高;藻细胞密度、生长速率、虾青素含量和T-AOC均在培养温度为25℃时达到最大值,而SOD活性和GSH-Px活性在培养温度为35℃时最高;藻细胞内虾青素和抗氧化酶的抗氧化活性互为补充。本研究结果为雨生红球藻的大规模培养和虾青素的规模化生产和应用提供了理论基础。 相似文献
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以类胰岛素生长因子-I(IGF-I)为中心的类胰岛素系统,在调节动物营养代谢及生产方面起着重要的作用,同时IGF-I系统的表达也与其营养状况密切相关。本文主要就IGF-I的结构和生理功能及IGF-I的营养调控进行论述。 相似文献
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Astaxanthin deposition in the flesh of Atlantic Salmon, Salmo salar L., in relation to dietary astaxanthin concentration and feeding period 总被引:1,自引:0,他引:1
Atlantic salmon, Salmo salar L., were fed nine experimental diets containing from 0 to 200 mg astaxanthin per kg?1 for six time periods, ranging from 3 to 21 months, in sea cages at Matre Aquaculture Research Station, Matredal, Norway. The sampled fish had an initial mean weight of 115 g and reached a weight of 3.2 kg at the termination of the experiment. Every third month, 10 fish from each dose and time group were sampled and the astaxanthin concentration in the flesh determined. The amount of astaxanthin in the flesh ranged from 0.7 to 8.9 mg kg?1 at the termination of the experiment. This paper discusses deposition of astaxanthin in the flesh of Atlantic salmon in relation to dietary carotenoid levels in the 0–200 mg kg?1 range and feeding times of 3–21 months. Under the conditions of this experiment, no significant effect on astaxanthin deposition rate could be achieved by increasing the astaxanthin level above 60 mg kg dry feed?1. Atlantic salmon should be fed astaxanthin-supplemented diets during the whole seawater stage in order to obtain maximal astaxanthin level in the flesh. 相似文献
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Astaxanthin profiles and corresponding colour properties in Australian farmed black tiger prawn (Penaeus monodon) during frozen storage 下载免费PDF全文
Kent J Fanning Carl Paulo Sharon Pun Caterina Torrisi Kerrie Abberton Paul Exley Sue Poole 《Aquaculture Research》2016,47(6):1820-1831
The colour of commercial cooked black tiger prawns (Penaeus monodon) is a key quality requirement to ensure product is not rejected in wholesale markets. The colour, due to the carotenoid astaxanthin, can be impacted by frozen storage, but changes in colour or astaxanthin profile, during frozen storage, have not been studied in detail. Subsequently in this study, the aims were to define the astaxanthin (as cis, trans, mono‐ester and di‐ester forms) content, together with the colour properties, in both pleopods (legs) and abdominal segments. Changes in astaxanthin content and colour properties were further determined during frozen storage (?20°C). Total astaxanthin content was seen to decrease in all samples over time, with the rate of degradation being significantly greater (P < 0.05) in pleopods than abdomen. In both pleopods and abdomen, rate of degradation of esterified forms was significantly greater (P < 0.05) than non‐esterified forms. Hue angle (increase), a* value (decrease) and L value (increase) were all seen to significantly change (P < 0.05) during storage, with changes being more prevalent in the pleopods. The pleopods are the key indicator of astaxanthin and colour loss in cooked black tiger prawns and preservation strategies are required to preserve astaxanthin and colour during frozen storage. 相似文献