添加红糖和芽胞杆菌对日本囊对虾室内集约化养殖水质的调控作用

Effect of brown sugar and Bacillus addition on water quality control for indoor intensive culture of Marsupenaeus japonicus

在日本囊对虾Marsupenaeus japonicus室内集约化养殖水体中添加红糖和枯草芽胞杆菌及其强化发酵液,研究其对养殖水质及日本囊对虾生长与存活的影响。结果表明,处理组水体在14d时即可形成具生物絮团特征的絮状物,镜检显示,该絮状物包含细菌、单胞藻、原生动物和无定形碎屑。对照组水体中的无机氮总产生量为56.2g/m2,而处理组水体中的无机氮总产生量为4.13g/m2;与对照组相比,处理组水体的COD和活性磷酸盐含量显著提高;对照组日本囊对虾产量为0.55kg/m2,处理组产量为0.65kg/m2;每千克对虾耗用水量对照组为28t,处理组为3.4t。研究结果表明,在水体中添加红糖和枯草芽孢杆菌不失为一种有效的对虾集约化养殖的水质调控技术。

Brown sugar, Bacillus subtilis, and fermentation solution were added to the indoor intensive culture system of Marsupenaeus japonicus to determine the impacts on water quality, shrimp growth and shrimp survival. The results showed that the flocculation with bio- flocs characteristics, consisting of bacteria, microalgea, protozoa, and amorphous organic detri- tus, was found under microscope in 14 d in the experimental group. The total amount of inor- ganic nitrogen in the control group was 56.2 g/m2 , while only 4. 13 g/m2 in the experimental group. Compared with the control group, the amount of COD and active phosphate increased significantly in the experimental group. The yield of M. japonicus was 0.55 kg/m2 in the con- trol group and 0.65 kg/m2 in the experimental group. The water consumption by 1 kg shrimp production in the control group was 28 t, while only 3.4 t in the experimental group. This stud- y showed that the addition of brown sugar and B. subtilis was effective on water quality control in intensive shrimp culture systems.