蛋氨酸对卤虫无节幼体体成分的营养强化作用  

Nutrition enhancing effect of methionine on body composition of Artemia nauplii

作　　者：黄权[1,2] 苏琳[1] 

机构地区：[1]吉林农业大学动物科技学院,吉林长春130118 [2]华中农业大学水产学院,湖北武汉430070

出　　处：《东北师大学报（自然科学版）》2014年第4期110-115,共6页Journal of Northeast Normal University(Natural Science Edition)

基　　金：国家自然科学基金资助项目(30671621)

摘　　要：采用卤虫无节幼体作为研究材料,研究了蛋氨酸对卤虫无节幼体的营养强化作用,筛选出最适宜的蛋氨酸添加量.结果表明:通过营养强化,蛋氨酸对卤虫无节幼体的一般营养成分、氨基酸和脂肪酸含量有显著的影响.蛋氨酸强化卤虫无节幼体12h和24h时,1.2g/L组的粗蛋白质含量较高,0.4g/L处理组的粗脂肪含量较高;蛋氨酸添加量为0.8,1.2g/L时,对卤虫无节幼体的氨基酸强化效果较好;0.8g/L时对卤虫无节幼体脂肪酸的强化效果较好.Using Artemia nauplii as research material,studied the effect of nutrition enhancing methionine on Artemianauplii,screening out the most suitable addition amount of methionine.The results showed that：through strengthening nutrition,have significant effect of methionine on Artemia nauplii general nutrients,amino acid and fatty acid content.Methionine enrichment of Artemia nauplii of 12 hand 24h,the content of crude protein is high in methionine group 1.2g/L,higher fat content of methionine group 0.4g/L;good strengthening effect of amino acids in methionine 0.8,1.2g/L on Artemia nauplii;methionine group 0.8g/L on Artemia nauplii fatty acid good strengthening effect.

关 键 词：蛋氨酸 营养强化 卤虫无节幼体 体成分 

分 类 号：S963.214[农业科学—水产养殖]