水温与pH值对南美白对虾白斑病发病的影响  

Studies on Relations between the Water Environmental Factors and Diseases of Shrimp

作　　者：王柱[1] 曹新志[1] 

机构地区：[1]四川理工学院,四川自贡643000

出　　处：《水产养殖》2008年第2期5-7,共3页Journal of Aquaculture

摘　　要：实验通过在不同温度和pH值下,对南美白对虾发病情况进行了研究。结果表明温度越高,虾的发病时间越早,发病率越高;pH值在7.8～8.2时发病时间最迟,发病率最低。通过使温度降低和使pH值在7.8～8.2之间,可以延迟对虾的发病时间,降低发病率。The experiment studied diseases rate of Litopenaeus vannamei on conditions of different temperature and pH value. The result shows that the incidence time become earlier and morbidity is higher along with the temperature rose;the latest incidence time and the minimum morbidity appeared when pH value is in 7.8-8.2.In order to delay incidence time and reduce morbidity, temperature should be deduced and pH value should be controlled in extension of 7.8-8.2.

关 键 词：对虾 白斑病 温度 PH值 发病率 

分 类 号：S945.4[农业科学—水产养殖]