鱼粉部分替代后添加赖氨酸和蛋氨酸对黑鲷消化作用的影响-论文.pdf

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1、第35卷第2期扬州大学学报(农业与生命科学版)VoI．35No．22014年6月JournalofYangzhouUniversity(AgriculturalandLifeScienceEdition)Jun．2014鱼粉部分替代后添加赖氨酸和蛋氨酸对黑鲷消化作用的影响陆静，付文忠，邵庆均(浙江大学动物科学学院，浙江杭州310058)摘要：选初重(4．13±0．16)g黑鲷幼鱼240尾，随机分为4组(每组3个重复)，对照组(FM组)以鱼粉为主要蛋白源，试验组以大豆浓缩蛋白、肉骨粉、味精蛋白替代21．2

2、鱼粉，并将配方中FM组与空白组(即不添加氨基酸组)的赖氨酸(Lys)、蛋氨酸(Met)含量差值为标准，分别添加其差值的0、30(Lysl_7+Met1．1)和100(Lys5．0+Met3．4)，分别记为LM(0)、LM(30)和LM(IOO)组。室内微流水养殖8周，每天人工投喂2次至饱食。结果表明：添加足量Lys和Met可显著提高黑鲷幼鱼肝脏、中肠蛋白酶活性及前肠脂肪酶活性。前、中肠纹状缘厚度与饲料Lys和Met水平呈正相关，以LM(1OO)组厚度最大，显著高于鱼粉组。相对于LM(0)组，饲料中足量添

3、加Lys和Met可显著提高黑鲷幼鱼干物质、粗蛋白质、粗脂肪的表观消化率(P0．05)，少量添加则对其消化率无显著影响，必需氨基酸的表观消化率也呈现出同样趋势。关键词：黑鲷；赖氨酸；蛋氨酸；消化作用中图分类号：S963文献标志码：A文章编号：1671—4652(2014)02—0021—06Effectsofsupplementationiysineandmethioninewithfishmealpartlyreplacedondigestivefunctionof

4、juvenileblackseabream，AcanthopagrusschlegeliiLUJing，FUWenzhong，SHAOQingjun(CollofAnitaSci，ZhejiangUniv，Hangzhou310058，China)ABSTRACT：Fourexperimentaldietswereformulated，withfishmealasthemainproteinsourceincontroldiet(FM)，and21．2fishmealreplacedbythemixtu

5、reofsoybeanproteinconcentrate，meatandbonemea1，andmonosodiumglu—．tamateDr0teininreplacementdiets．ConsideringthedifferencevalueofLysandMetcontentbetweenFMgroupandblankcontrolgrouP(i．e．，noaddedaminoacids)asstandard，0，30(Lys1．7+Met1．1)and100(Lys5．0+Met3．4)co

6、atedLvsandMetwereaddedrespectively，asdietLM(O)，dietLM(30)anddietLM(1OO)．Eachdietwasfedtotriplicategroupsof20fish[initialmeanweight，(4．13土0．16)g]toapparentsatiationintwiceadayfor8weeks．Resultsshowedthatadding100IysandMetmarkedlyimprovedtheproteinaseactivi

7、tiesin1iverandmid—gut(P<0．05)，aswellasthelipaseinfore-gut．Therewasapositivecorrelationbetweentheincreaseinmuscularlayerthicknessoffore—gut／mid-gutandthedietaryLysandMet1evel，andthethicknessofthoseindietLM(100)thickerthanindietFM(P<0．05)．Comparingwithdiet

8、LM(0)，theapparentdigestibilitycoefficients(ADCs)ofdrymatter，crudeproteinandcrudelipidweremarkedlyincreasedwhenenoughLysandMetadded，evenhigherthanthoseindietFM(P>0．05)．TheADCsofessentialaminoacidsshowedsimilartrendsastheLys