东、黄海鳀鱼的胃排空率及其温度影响  

Effect of temperature on the gastric evacuation rate of anchovy, Engrauli japanicus,in Yellow Sea and East Sea of China

作　　者：孙耀[1] 刘勇[1,2] 于淼[1,2] 唐启升[1] 

机构地区：[1]中国水产科学研究院黄海水产研究所 [2]中国海洋大学,青岛266006

出　　处：《生态学报》2005年第2期215-219,共5页Acta Ecologica Sinica

基　　金：国家重点基础研究发展规划资助项目 (G19990 43 710 ) ;国家自然科学基金重大资助项目 (4 9790 10 0 1)~

摘　　要：在室内受控条件下 ,以卤虫幼体为饵料 ,测定了不同温度下鱼的胃排空率 ,并比较了线性、指数和平方根 3种常用数学模型对其排空曲线的拟合程度。统计结果表明 ,3种数学模型均可较好地描述鱼的胃排空曲线 (df =10 ,r2 =0 .782 0～0 .96 2 9,P<0 .0 1) ,综合评价结果则进一步表明 ,指数模型最适于定量描述其胃排空曲线 ,平方根模型次之 ,直线模型较差。在研究温度范围内 ,鱼的胃排空率随着温度的升高而加速增大 ,二者之间的定量关系可以用指数函数 Rt=0 .0 35 4 e0 .0 76 6 T (R2 =0 .9770 )The gastric evacuation rate (GER) of fish means the speed of food evacuated from stomach after feeding. It's usually used, in combination with the contents in stomach of fish sampled continuously in situ, to estimate some important ecological parameters, such as daily ration, feeding periodicity and ecological conversion efficiency. Because the parameters obtained by above method are closer to natural state, many studies published since 1960's have focused on GRE. As the principal consumer of zooplanktons and the prey for many commercial fishes, Anchovy (Engrauli japanicus) is an important link in the ecosystem of Chinese Yellow Sea and East Sea. In order to determine its importance in trophic relationships, it is necessary to quantitatively estimate the food consumed by anchovy. So far, studies have been seldom dealt with GER of anchovy due to the difficulty of catching and domesticating the fish. So the first step in this study was to catch living anchovy and domesticate the fish in laboratory. Succeeded in solving the problem, the fish's GER and its change with temperature could be determined. The temperatures in the test ranged from 12.5℃ to 26.3℃, in the scope of natural temperatures suitable for anchovy. The tested fish was fed with young Artemia salina in acclimatizing period. Before GER determination, the tested fish was domesticated for 7d in test conditions until the fish's feeding inclined to normal. After being starved for 1d, the tested fish was fed with excessive food, and then 120 satiated fish transferred to a 0.5m3 tank, in which test water had been filtrated through 500-mesh sieve. The test had started after the fish was put into the tank, and 5 fish were sampled every 1.5h, 10 times altogether. Fish samples were put into 10% formalin solution immediately, and used for determining the body weight, body length and content weight in stomach late. Based on the quantitative relation between sampling time and instantaneous content weight in stomach, the gastric evacuation model could be obtained.

关 键 词：胃排空率 温度 鳀鱼 

分 类 号：S917[农业科学—水产科学]