您好，欢迎访问浙江省农业科学院 机构知识库！
浙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

The Effect of Water Temperature on Antioxidant and Digestive Flexibility in Miiuy croaker, Miichthys miiuy

文献类型： 外文期刊

作者： Liu, Feng 1 ; Wang, Mengjie 2 ; Chu, Tianqi 2 ; Zhan, Wei 1 ; Loul, Bao 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Hydrobiol, Hangzhou 310021, Zhejiang, Peoples R China

2.Zhejiang Ocean Univ, Sch Fishery, Zhoushan 316022, Peoples R China

3.Marine Fisheries Res Inst Zhejiang, Key Lab Mariculture & Enhancement Zhejiang Prov, Zhoushan 316021, Peoples R China

关键词： Miichthys miiuy; temperature; antioxidant enzyme; digestive enzyme

期刊名称：ISRAELI JOURNAL OF AQUACULTURE-BAMIDGEH （ 影响因子：0.287； 五年影响因子：0.593 ）

ISSN： 0792-156X

年卷期： 2019 年 71 卷

页码：

收录情况： SCI

摘要： Miichthys miiuy is a marine fish with high commercial value that is extensively cultured in China. Seawater temperature is an important factor that affects the cultivation of this fish. However, whether and how seawater temperature affects enzymatic activity during cultivation remains unclear. We treated M. miiuy with average body weight of 232.59 +/- 48.79 g with four seawater temperature treatments (13.0, 20.0, 24.0, and 30.0 degrees C) for 12 days, and measured activities of liver antioxidant enzymes (SOD and CAT) and intestine digestive enzyme (lipases, amylase, and trypsin) at the beginning and end of the treatment. Temperature had a significant effect on the activity levels of antioxidant enzymes. SOD activity decreased from 13.0 degrees C to 24.0 degrees C, and increased at 30.0 degrees C, where SOD activity was highest in samples placed in 30.0 degrees C seawater, and lowest at 24.0 degrees C. There were no clear trends in the CAT activity pattern with increasing temperature, and highest CAT activity levels were observed at 20.0 degrees C and lowest levels were observed at 24.0 degrees C. The activity rates of digestive enzymes were also significantly affected by temperature. However, there were no clear trends in activity pattern with increasing temperature, similar to CAT. Lipase activity was highest at 24.0 degrees C, and amylase activity was highest at 24.0 degrees C. Trypsin activity was similar across the different temperature treatments after 12 days of culturing. The present study investigated the effects of seawater temperature over time on the activities of antioxidant and digestive enzymes in M. miiuy, and the results will help develop better culture practices for M. miiuy.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：浙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台