芝芪菌质对罗氏沼虾生长和免疫及肌苷酸含量的影响

Effect of Zhiqi Fungal Substance on Performance,Immunity and Inosine Monophosphate of Macrobrachium rosenbergii

以罗氏沼虾(Macrobrachium rosenbergii)为研究对象,研究芝芪菌质对其生长性能、机体免疫水平和肌苷酸含量的影响。将罗氏沼虾随机分成4组,每组3个平行,每个平行约70尾,第1组为对照组,常规投喂;另外3组为试验组,在基础日粮中分别添加0.25%、0.5%、1%的芝芪菌质,饲养35d后测定其生长、血清和肝胰腺溶菌酶、SOD、碱性磷酸酶和酸性磷酸酶活力及肌肉中肌苷酸含量。试验表明,与对照组相比,试验组罗氏沼虾的增重率提高、死亡率降低。血清溶菌酶和SOD活性明显升高,0.5%、1%组中肝胰脏碱性磷酸酶和酸性磷酸酶活力明显增高(P(0.05);芝芪菌质也能提高肌苷酸含量,但差异不显著(P(0.05)。饲喂适量的芝芪菌质能促进罗氏沼虾的生长和免疫力的提高。

The purpose of this paper is to evaluate the effect of Zhiqi Fungal Substance on their performance, immunity , and meat quality in Macrobrachium rosenbergii. Macrobrachium rosenbergii were allotted into four groups randomly. The control group were fed with basal diet, the others were the treated groups fed with basal diet supplemented with 0.25% ,0.5% ,1% Zhiqi Fungal Substance for 35 days, respectively. The results showed Zhiqi Fungal Substance can imporve the production of shrimpand and the survival rate. Zhiqi Fungal Substance increased the LSZ and SOD level（P 〈 0. 05） compared to control. Addition of 0.5% and 1% Zhiqi Fungal Substance increased the AKP and the ACP level（P 〈 0. 05）. It is indicated that dietary Zhiqi Fungal Substance can improve the flavor of cultured shrimp.