水温对鲤鱼粗蛋白质、能量表观消化率的影响  

Effects of water temperature on apparent digestibility of crude protein and energy in Cyprinus carpio

作　　者：周志刚[1] 任泽林[1] 

机构地区：[1]中国农业科学院饲料研究所

出　　处：《中国饲料》2005年第7期17-19,共3页China Feed

摘　　要：本文探讨了水温对鲤鱼(Cyprinuscarpio)粗蛋白质、能量表观消化率测定的影响。试验设计18、23、28℃3组温度,测定每组温度下蚕蛹、花生饼及羽毛粉的能量及粗蛋白质表观消化率。结果表明,水温显著影响3组原料的表观消化率(P<0.05),其能量及粗蛋白质表观消化率均随水温上升呈显著增加(P<0.05),但23℃与28℃水温下差异不显著(P>0.05)。The effects of water temperature on the apparent digestibility coefficient(ADC)of crude protein and energy in Cyprinus carpio were studied in the trial.The ADCs of the ingredients silkworm pupa,peanut cake and feather meal were determined under 18,23 and 28 ℃.The results showed that the ADCs of the ingredients were significantly affected by the water temperature(P < 0.05),and the ADCs of protein and energy increased significantly with the increase of the water temperature while there were no siginificant differences between 23 ℃ and 28 ℃(P > 0.05).

关 键 词：表观消化率 粗蛋白质 水温 能量 鲤鱼 试验设计 羽毛粉 花生饼 测定 温度 蚕蛹 

分 类 号：S828.5[农业科学—畜牧学] S816.17[农业科学—畜牧兽医]