植物乳酸杆菌对凡纳滨对虾生长、消化酶活性和肠道组织形态的影响  

Effects of Lactobacillus plantarum on Growth Performance,Gut Histology and Activity of Digestive Enzymes in Pacific White Leg Shrimp,Litopenaeus vannamei

作　　者：郑晓婷[1,2] 段亚飞[1] 董宏标[1] 杨铿[1] 杨莺莺[1] 张家松[1] 

机构地区：[1]中国水产科学研究院南海水产研究所农业部南海渔业资源开发利用重点实验室,广东广州510300 [2]上海海洋大学水产与生命学院,上海201306

出　　处：《水产科学》2016年第1期1-6,共6页Fisheries Science

基　　金：国家"十二五"科技支撑计划项目(2011BAD13B10);中央级公益性科研院所基本科研业务费专项资金项目(2014TS26;2014TS15);广东省海洋渔业科技推广专项(A201501B15;A201508B05);广东省海洋经济创新发展示范项目(GD2013-B03-005);上海海洋大学2014年研究生科研基金资助项目(A1020914090071)

摘　　要：将体质量(8.10±0.13)g的凡纳滨对虾放养在室内500L玻璃纤维水桶中,以不同剂量(0、0.5%、1.0%和2.0%)的植物乳酸杆菌菌液(密度109 cfu/mL)拌料投喂,观察凡纳滨对虾的生长、消化酶活性和肠道组织结构的变化。结果显示,投喂15d后,0.5%和1%菌液组对虾的平均体质量、质量增加率和特定生长率均显著高于对照组(P<0.05),饲料系数显著降低(P<0.05);0.5%菌液组对虾肝胰腺消化酶和肠道消化酶活性显著增强(P<0.05),对虾肠上皮细胞高度显著增加(P<0.05)。研究结果表明,投喂0.5%植物乳酸杆菌可显著提高凡纳滨对虾消化酶活性和肠上皮细胞高度,促进对虾生长。Pacific white leg shrimp Litopenaeus vannamei with initial body weight of（8.10±0.13）g was randomly allocated into 4groups and fed the basal diet supplemented with Lactobacillus plantarum additives at a rate of 0,0.5%,1.0% and 2.0%in 15 days to investigate the effects of L.plantarumon growth performance,digestive enzyme activities and gut histology in Pacific white leg shrimp.Results showed that there were significantly higher final body weight,weight gain rate,and specific growth rate and significantly lower food conversion rate in 0.5% and 1% groups than those in the control group（P〈0.05）.The shrimp fed the diet containing 0.5% L.plantarum had significantly higher digestive enzyme activities in the hepatopancreas and gut and enterocyte height than the shrimp fed the control diet（P〈0.05）.In conclusion,dietary L.plantarumat optimal supplemental level of 0.5% led to improve the growth performance,activities of digestive enzymes and gut morphology of Pacific white leg shrimp.The findings can provide technical support and experimental basis in the effective use of L.plantarumin shrimp culture.

关 键 词：植物乳酸杆菌 凡纳滨对虾 生长 消化酶 肠道组织 

分 类 号：S968.22[农业科学—水产养殖]