华南农业大学学报Issue(6)：108-112,5.
酵母硒对凡纳滨对虾生长和抗氧化性能的影响
Effects of yeast selenium on the growth and antioxidative performance in Litopenaeus vannamei
摘要
Abstract
[Objective] The effects of dietary yeast selenium on the growth and antioxidant performance were studied in Litopenaeus vannamei.[Method] Seven hundred and twenty healthy Litopenaeus van-namei with an initial average body mass of (0.41 ±0.01) g were randomly stocked into 6 groups with 3 replicates per group and 40 shrimps per replicate in re-circulated water system .The basal diet was sup-plemented with 0, 0.15, 0.30, 0.45, 0.60 and 1.00 mg· kg -1 selenium (yeast selenium) respectively and these shrimps were fed with 6 semi-purified diets containing graded levels of 0.25, 0.41, 0.56, 0.68,0.84,1.20 mg· kg -1 of selenium, respectively for 56 d.[Result and conclusion] The results showed that mass gain rate (MGR), specific growth rate (SGR), feed conversion rate (FCR), survival rate ( SR) had no significant difference among all groups ( P>0.05) , but with the increase of yeast sele-nium levels, MGR and SGR increased and the highest value was found in the 0.84 mg· kg -1 group.The total antioxidative capacity ( T-AOC) and superoxide dismutase ( SOD) of shrimp in hepstopsncreas were higher than those of the control group , while the malondialdehyde ( MDA) content was lower than that of the control group .But there were no significant differences ( P>0.05 ) .A quadratic linear regression a-nalysis showed that using MGR and SGR as response criteria in cultured condition , the optimum dietary selenium content for the highest growth in Litopenaeus vannamei was 0.98 mg· kg-1 of dietary mass.关键词
凡纳滨对虾/酵母硒/生长性能/抗氧化能力Key words
Litopenaeus vannamei/yeast selenium/growth/antioxidative performance分类
农业科技引用本文复制引用
李小霞,陈锋,潘庆,陈翠英,谭玉文,雷小婷,曹俊明..酵母硒对凡纳滨对虾生长和抗氧化性能的影响[J].华南农业大学学报,2014,(6):108-112,5.基金项目
广东省自然科学基金团队项目 （）
