面包酵母悬浮液中添加脂溶性维生素对褶皱臂尾轮虫增殖率的影响

THE EFFECT OF ADDING FAT-SOLUBLE VITAMIN TO BAKER'S YEAST SUSPENSION ON THE POPULATION GROWTH RATE OF ROTIFER Brachionm plicatilis

采用批量培育法研究了在面包酵母悬浮液中添加不同浓度的脂溶性维生素对褶皱臂尾轮虫（Ｂｒａｃｂｉｏｎｕｓｐｌｉｃａｔｉｌｉｓ）增殖率的影响。结果表明：面包酵母对褶皱臂尾轮虫的生长繁殖是有营养缺陷的。在面包酵母悬浮液中．当添加维生素Ａ为０．０２～５．００μｇ／ｍｌ时，随着添加浓度的增大，轮虫的种群增殖率Ｒ值也增大。以添加５．００μｇ／ｍｌ为最佳，第４天的Ｒ值达０．７５，是对照组的５．６倍。添加维生素Ｄ０．００５～０．２０μｇ／ｍｌ对轮虫的增殖有一定促进作用，以添加０．０５μｇ／ｍｌ为最佳，第７天的Ｒ值为０．４０７，是对照组的２．７倍。添加维生素Ｅ０．００１～０．０１μｇ／ｍｌ和添加维生素Ｋ０．０１～０．１０μｇ／ｍｌ时，第４天的Ｒ值与对照组无差异。

The effect of adding fat-soluble vitamin to baker's yeast suspension on the population growth rate of rotifer Brachionus plicatilis was edetected by batch culture. The rotifer growspoor if baker's yeast is only used as their food. When0. 02～5.00μg/ml of vitamin A is added tobaker's yeast suspension,the population growth rate R increases with the rising concentration ofvitamin A,and reaches the highest value(0.75)at the concentration of 5. 00μg/ml on the 4th day,which is 5. 6times high than that of the controlled group.The addition of vitamin D(0. 005～0.20μg/ml)can also favourate the enhancement of the rotifer,the best concentration is 0.05μg/ml,the R reaches 0.407 on the 7th day,which is 2. 7 times high than that of the controlled group.Theaddition of vitamin E (0. 001～0. 01μg/ml )and vitamin K (0,01～0.10μg/ml )do not change thevalues of the R when compared with the controlled on the 4th day.