锁掷酵母对室内养殖凡纳滨对虾成虾体色、虾青素、肌肉营养成分的影响  

Effect of Sporidiobolus pararoseus Feeding on Shrimp Body Color,Astaxanthin,Muscle Nutrition Composition of Indoor Litopenaeus vannamei

作　　者：章霞 王易帆 陈爽 李伟业 殷小龙 徐羡 徐志进 ZHANG Xia;WANG Yifan;CHEN Shuang(Zhoushan Fisheries Research Institute of Zhejiang Province,Zhoushan 316000,China)

机构地区：[1]浙江省舟山市水产研究所,浙江舟山316000

出　　处：《浙江海洋大学学报（自然科学版）》2024年第4期309-315,共7页Journal of Zhejiang Ocean University：Natural Science

基　　金：浙江省基础公益研究计划项目(LGN22C190011);舟山市公益类科技项目(2022C31048)。

摘　　要：为探究锁掷酵母拌饲投喂对室内养殖凡纳滨对虾成虾体色、虾青素、肌肉营养成分的影响,采用CR400色差仪测定凡纳滨对虾样品去壳后的第二肌节的色彩色差值,采用高效液相色谱法测定虾青素含量,采用酸水解法测定对虾肌肉氨基酸组成,采用气相色谱仪测定对虾肌肉脂肪酸组成。结果表明:在1%、2%饲料质量比试验条件下锁掷酵母活菌拌饲能有效提高室内养殖凡纳滨对虾成虾体色;虾青素含量测定表明2%饲料质量比锁掷酵母活菌拌饲可显著提高凡纳滨对虾肌肉和虾壳的虾青素;氨基酸含量测定表明1%饲料质量比锁掷酵母活菌拌饲可提高其必需氨基酸含量,脂肪酸含量测定表明饲料中拌饲1%、2%、3%锁掷酵母可显著提高不饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸、高不饱和脂肪酸和脂肪酸总量,且能与肌肉中的EPA、DHA、花生四烯酸等必需脂肪酸也随着锁掷酵母拌饲含量的增加而增加。研究表明,拌饲饲料质量比2%的锁掷酵母能显著提升室内养殖凡纳滨对虾的体色、虾肉和虾壳的虾青素含量及肌肉中的脂肪酸含量。To explore the effect on the body color,astaxanthin and muscle nutrition of indoor Litopenaeus vannamei,which was feeding by Sporidiobolus pararoseus,a CR400 color ometer was used to determine the second sarcomeres.Astaxanthin content was determined by HPLC.The amino acid composition of L.vannamei muscle was determined by acid hydrolysis.Fatty acid composition of the L.vannamei muscle was determined by gas chromatography.The results showed that the quality of 1%and 2%feed could effectively improve the body color of L.vannamei.The determination of astaxanthin content showed that the quality of 2%feed could significantly improve the astaxanthin of the L.vannamei muscle and shell.The amino acid content measurement showed that 1%feed quality could improve the essential amino acid content.The determination of fatty acid content showed that 1%,2%and 3%yeast could significantly increase the total amount of unsaturated fatty acids,monounsaturated fatty acids,polyunsaturated fatty acids,high unsaturated fatty acids and fatty acids.In addition,the essential fatty acids such as EPA,DHA,arachidonic acid in muscle also increased with the increase of the feeding content of S.pararoseus.To sum up,the study showed that the quality of 2%S.pararoseus could significantly increase the body color,astaxanthin content of indoor shrimp meat and shell,and the fatty acid content of muscle.

关 键 词：锁掷酵母 虾青素 氨基酸 脂肪酸 

分 类 号：S968.22[农业科学—水产养殖]