盐藻、辣椒粉及温度对红白锦鲤生长及着色的影响  

Effect of Dunaliella salina,paprika and temperature on the performance and body colour of red-white Ornamental carp

作　　者：方珍珍[1] 闫珊珊[1] 白东清[1] 朱国霞[1] 孙金辉[1] 高妍[1] 刘宏超[1] 刘燕[1] 乔秀亭[1] 

机构地区：[1]天津市水产生态及养殖重点实验室天津市观赏鱼技术工程中心天津农学院水产学院,天津300384

出　　处：《饲料工业》2014年第18期24-29,共6页Feed Industry

摘　　要：以体重(22.76±3.59)g的红白锦鲤为试验对象,采用正交设计方法研究盐藻、辣椒粉和温度对红白锦鲤生长和着色的影响。养殖周期为70 d,试验分别在第15、30、40、50、60、70 d采集鳞片、皮肤、头、鳍条进行色素吸光度测定。结果表明:投喂40 d后,影响红白锦鲤生长和各部位总类胡萝卜素含量强弱顺序为盐藻>辣椒粉>温度,即试验最佳条件为添加盐藻0.4 g/kg、辣椒粉20 g/kg或30 g/kg,温度27℃,投喂时间为40 d。50 d后,色素持续性较好。This experiment was conducted to study the effect of Dunaliella Salina, Paprika and tempera- ture on the penformance and body colour of red-white Ornamental carp [initial mean body weight： （22.76±3.59） g]. The carps length and weight were measured in the feeding period before and the carps were fed 50 d. The samples of scale, skin, head and fin ray of the carps were selected for the subse- quent analysis of determining their total carotenoid contents and the absorbance values in the feed 15, 30, 40, 50, 60, 70 d. The results showed that the red-white ornamental carp was feed for 40 days with designed diets as above, the most important factor that influences the total carotenoids content in the body was Dunaliella salina, paprika followed by Dunaliella salina, temperature was the third factor. The optimum formular was： Dunaliella salina 0.4 g/kg, paprika 20g/kg or 30g/kg, temperature 27℃, feeding time was 40 d. After stoping feeding the diets with Dunaliella salina and paprika, the pigment duration is better.

关 键 词：红白锦鲤 盐藻 辣椒粉 温度 

分 类 号：S963.735[农业科学—水产养殖]