饲料中添加类胡萝卜素对樱花虾体色的影响  

Effect of carotenoid additive on body color of red cherry shrimp

作　　者：黄永裕 卢锡琴 张丽莉[1,2] 王国栋 HUANG Yong-yu;LU Xi-qin;ZHANG Li-li

机构地区：[1]集美大学水产学院,福建厦门361021 [2]农业农村部东海海水健康养殖重点实验室,福建厦门361021

出　　处：《饲料研究》2020年第5期28-31,共4页Feed Research

基　　金：国家自然科学基金(青年)“中华锯齿米虾红蓝体色差异的分子机制解析(项目编号:31702339)”。

摘　　要：试验研究不同类胡萝卜素添加对中华锯齿米虾(Neocaridina denticulata sinensis)红色品系(樱花虾)体色的影响。试验选取450只虾,分为5组,每组3个重复。设计5种不同的饲料,其中1组为基础饲料,记为对照组,另外4组在基础饲料中分别添加螺旋藻粉、叶黄素、天然虾青素和人工虾青素。结果表明:各组樱花虾存活率差异不显著(P>0.05)。天然虾青素、螺旋藻、人工虾青素、叶黄素对体色黄色值改善效果依次提升,且人工虾青素和叶黄素组均显著高于对照组(P<0.05)。叶黄素、天然虾青素和人工虾青素对体色红色值的改善效果依次提升,且人工虾青素组相比于对照组显著提高(P<0.05),而对照组和螺旋藻组的红色值有所降低。综上所述,不同的类胡萝卜素对樱花虾增色效果不同,单一种添加剂无法使樱花虾体色达到完美效果,需多种添加剂搭配使用。The experiment studied the effect of different carotenoids on the body color of the red strain(cherry shrimp) of Neocaridina denticulata sinensis. The experiment chose 450 shrimps which were invided into five groups, with three replicates in each group. The control group was fed with basic feed, the other four groups were added Spirulina powder, lutein, natural astaxanthin and synthetic astaxanthin into basic feed. The results showed that there was no significant difference(P>0.05) in the survival rate of cherry shrimp in each group. Natural astaxanthin, Spirulina powder, synthetic astaxanthin and lutein improved the body color of yellow gradually, and the synthetic astaxanthin and lutein groups were significantly higher than the control group(P<0.05). Lutein, natural astaxanthin and synthetic astaxanthin improved the body color of red in turn, and the synthetic astaxanthin group significantly improved compared to the control group(P<0.05), while the body color of red was decreased in both the control group and the Spirulina powder group. In summary, diverse carotenoids have different effects on the body color of cherry shrimp. One kind of carotenoid cannot give perfect body color of cherry shrimp, and the additive of diverse carotenoids would perform well on improving body color.

关 键 词：中华锯齿米虾 类胡萝卜素 体色 

分 类 号：S966.12[农业科学—水产养殖]