青蛤的保活与营养  

Survival condition and nutrition of Cyclina sinensis

作　　者：于业绍[1] 顾润润[1] 杨星星[2] 

机构地区：[1]中国水产科学研究院东海水产研究所,上海200090 [2]浙江省温州市海洋与渔业局,浙江温州325003

出　　处：《海洋科学》2005年第8期10-14,共5页Marine Sciences

摘　　要：对青蛤在不同温度条件下的保活情况和不同季节青蛤Cyclinasinensis的营养成分进行了研究,结果表明:在-2～33℃水温水体中青蛤能全部存活;在低温干置条件下,0～4℃30d、-2℃15d、-7和-12℃4h能全部存活;在常温阴凉条件下,稚贝3d成活率为90%、4d成活率为70%、5d全部死亡,1cm以上青蛤存放5～8d能全部成活,其中扎紧包装的保活效果好于散放的;6月份青蛤的营养成分略好于12月份的;青蛤肉中二十碳五烯酸和二十二碳六烯酸的含量高达18.4%和11.3%,其铁含量较高,为194.257μg/g。This paper studied the surviving rate in different temperature and nutrition in different season of Cyclina sinensis. The outcomes were： all were alive in sea water of-2-33℃; under low temperature of 0 - 4℃, -2℃, -7℃ and -12℃, all were alive in 30d, 15d and 4h without seawater. Under normal air temperature, 90% of baby clams survived after 3^rd day and 70% after 4^th day, but all died after 5^th day. Clam bigger than 1cm were all alive in 5-8d, and the surviving rate of tightly packed was better than loose ones; the clam nutrition in June was better than December; the content of EPA was 18.4%, DHA was 11.3% and iron was 194.257 μg/g.

关 键 词：青蛤(Cyclina sinensis) 保活 营养 

分 类 号：S968.3[农业科学—水产养殖]