盐度和蛋白质水平对凡纳滨对虾存活、生长和能量转换的影响

Effects of Salinity and Dietary Protein Levels on Survival,Growth and Energy Conversion of Juvenile Litopenaeus vannamei

探讨不同盐度条件下饲料中蛋白质水平的变化对凡纳滨对虾存活、生长和能量转换的影响。实验周期 6周。结果表明 :在 0 .5盐度下 ,随蛋白质水平的提高 ,凡纳滨对虾存活率呈下降趋势 ;盐度增加至 8以上后对虾可正常生活 ;在2 6.5 9% ,3 5 .18%和 45 .3 1% 3个蛋白质水平 ,凡纳滨对虾特定生长率、摄食量、总转换效率和净转换效率均以 8和 16盐度组最高 ;随盐度的升高或降低 ,对虾特定生长率、摄食量、总转换效率和净转换效率均呈下降趋势 ;但在 0 .5盐度下 ,摄食 3个蛋白质水平对虾的特定生长率组间差异不显著 ;在 8～ 2 5盐度下 ,摄食 3 5 .18%和 45 .3 1%蛋白质水平的对虾的特定生长率、总转换效率和净转换效率组间差异不显著 ,但显著高于其它处理。

A factorial experiment was conducted to determine the effects of salinity and dietary protein levels on survival, growth and energy conversion of juvenile L. vannamei with the initial wet body weight of 1.271～1.274g. The experiment lasted for 6 weeks. The results showed that at 0.5, the survival decreased with increasing dietary protein level, and grew well at salinities above 8. At three dietary protein levels, the highest specific growth rate, food consumption, gross conversion efficiency and net conversion efficiency were obtained at 8 and 16, which generally decreased with increased or decreased salinity. At 0.5, the shrimps fed three dietary protein levels exhibited no significant differences in the specific growth rate; at 8～25, the shrimps fed 35.18% and 45.31% dietary protein levels showed no significant differences in the specific growth rate, gross conversion efficiency and net conversion efficiency, but significantly higher than those fed 26.59% dietary protein.