温度对虾夷扇贝普通养殖群体和选育新品种海大金贝呼吸代谢的影响  

Effects of temperature on oxygen consumption and ammonia excretion by the Haida golden scallop and Yesso scallop, Patinopecten yessoensis

作　　者：姜绪[1] 杜美荣[1,2] 蒋增杰[1,2] 方建光[1,2] 赵学伟 张媛 

机构地区：[1]农业部海洋渔业可持续发展重点实验室,中国水产科学研究院黄海水产研究所,山东青岛266071 [2]青岛海洋科学与技术国家实验室,海洋渔业科学与食物产出过程功能实验室,山东青岛266200 [3]獐子岛集团股份有限公司,辽宁大连116001

出　　处：《中国水产科学》2016年第4期864-870,共7页Journal of Fishery Sciences of China

基　　金：青岛海洋科学与技术国家实验室鳌山科学创新计划项目(2015ASKJ02);中央级公益性科研院所基本科研业务费专项(20603022011003);国家贝类产业技术体系项目(CARS-48);国家科技支撑计划课题(2011BAD13B05)

摘　　要：2012年5月和9月,2013年3月和6月,在自然水温条件下,采用呼吸瓶法比较了不同温度（5.6℃、10.5℃、14.4℃、21.2℃）下普通养殖虾夷扇贝（Patinopecten yessoensis）和虾夷扇贝选育新品种海大金贝（Haida golden scallop）耗氧率和排氨率的影响。结果表明,在实验设置水温范围内（5.6~21.2℃）,普通虾夷扇贝和海大金贝的耗氧率表现出相似的变化趋势。在温度达到14.4℃之前,实验贝耗氧率随温度的升高而增大,而在14.4℃后,则随温度的升高而减小。两种贝最大耗氧率分别为1.67 mg/（g·h）和1.27 mg/（g·h）,其中在5.6℃和14.4℃海大金贝耗氧率显著小于普通虾夷扇贝（P〈0.05）;10.5℃和21.2℃时,两组贝类的耗氧率差异不显著（P〉0.05）。普通虾夷扇贝和海大金贝排氨率随温度变化呈现出不同的趋势。前者从5.6℃开始,随温度的升高,排氨率缓慢升高,水温为14.4℃时达到最大值,为0.063 mg/（g·h）,然后逐渐降低,14.4℃水温的排氨率显著大于10.5℃和21.2℃（P〈0.05）;而从5.6℃到10.5℃,后者的排氨率逐渐降低,10.5℃时达到最低值,为0.029 mg/（g·h）,然后随温度升高缓慢升高,到21.2℃达到最高值。海大金贝组在温度条件为5.6℃和21.2℃时排氨率高于普通虾夷扇贝组（P〈0.05）;而水温为14.4℃时,普通虾夷扇贝组排氨率显著高于海大金贝组（P〈0.05）;10.5℃时两者排氨率差异不显著（P〉0.05）。两实验组耗氧率Q_10系数均随温度的升高而降低。O/N结果表明,普通虾夷扇贝在本次研究的设定温度区间内以消耗脂肪和碳水化合物为主;海大金贝以消耗蛋白质为主,当温度逐渐升高,转化为以消耗脂肪和碳水化合物为主,当水温达到较高的水平,又转换为以消耗蛋白质为主。Oxygen consumption rates （ORs）, ammonia excretion rates （NRs）, andQ10 and oxygen/nitrogen （O/N） ratios of the Haida Golden scallop and Yesso scallop,Patinopecten yessoensis, were measured seasonally from May 2012 to July 2013 under ambient conditions （5.6℃, 10.5℃, 14.4℃, and 21.2℃） using breathing bottles. The results showed that the variations in OR ofPatinopecten yessoensis and Haida Golden scallop were identical at water temperatures of 5.6–21.2℃. OR increased with temperature when water temperature was 〈14.4℃ and de-creased with temperature when temperature was 〉14.4℃. Maximum ORs ofP. yessoensis and Haida Golden scal-lop were 1.67 mg/（g·h）and 1.27 mg/（g·h）, respectively. The ORs of Haida Golden scallop were significantly lower than those ofP. yessoensis at 5.6 and 14.4℃ （P〈0.05） but not different at 10.5℃ and 21.2℃（P〉0.05）. The varia-tions in NR ofP. yessoensis and Haida Golden scallop differed. The NR ofP. yessoensisincreased with tempera-ture and peaked at 14.4℃ （0.063 mg·g^–1·h^–1） and then decreased. NR at 14.4℃was higher than those at 10.5℃ and 21.2℃（P〈0.05）. The NR of Haida Golden scallop decreased from 5.6℃ to 10.5℃ and reached the minimum value at 10.5℃[0.029 mg/（g·h）]but then increased with temperature and peaked at 21.2℃. The NR of HaidaGolden scallop was higher than those ofP. yessoensisat 5.6℃ and 21.2℃ but lower than that ofP. yessoensis at14.4℃（P〈0.05）. The difference was not significant at 10.5℃（P〉0.05）. TheQ10 of OR decreased with tempera-ture. The O/N ratio showed that lipids and carbohydrates were the mainP. yessoensisenergy sources.Haida Golden scallop consumed protein at low temperature, switched to lipid and carbohydrates when the temperature increased, but switched back to protein when the temperature was highest.

关 键 词：虾夷扇贝 海大金贝 温度 耗氧率 排氨率 

分 类 号：S917[农业科学—水产科学]