中国水产科学2025，Vol.32Issue(10)：1457-1466,10.DOI:10.12264/JFSC2025-0116
渤海湾卤虫卵孵化过程中营养和水体微生物菌群变化研究
Nutritional changes and microbial community dynamics during the hatching process of Bohai Bay Artemia cysts
摘要
Abstract
Artemia is an important live feed in hatchery production.The hatching characteristics,nutritional dynamics,and biosafety concerns of Artemia play crucial roles in the success of larviculture.However,comprehensive studies in this area remain limited.In this study,we investigated the hatching characteristics of Artemia cysts produced in Bohai Bay saltworks under standard hatching conditions(salt concentration 30 g/L,temperature 28℃,light intensity 2 000 lx,and continuous aeration),as well as nutritional profile,water quality,and microbial diversity changes during the hatching process.The results showed that the hatching rate increased rapidly between 12 h and 24 h and peaked at 83.89％at 24 h.As hatching progressed,the total wet weight,crude protein content,and crude lipid content of the harvested nauplii increased,while the dry weight percentage and total fatty acid content exhibited a decreasing trend.Between 4 and 8 h,pH and dissolved oxygen levels in the hatching medium declined sharply but stabilized thereafter.Total organic carbon and total nitrogen increased markedly between 8 and 16 h,with another increase observed between 24 h and 28 h.The abundance of TCBS-bacteria exhibited two rapid growth phases,corresponding to the mass emergence of instar Ⅰ and instar ⅡArtemia nauplii.High-throughput sequencing revealed a progressive decline in microbial diversity,with the community increasingly dominated by Vibrio and Pseudoalteromonas(25.45％-53.91％relative abundance).Based on these findings,Artemia nauplii should be harvested when the proportion of instar Ⅰ nauplii peaks,thereby minimizing nutritional loss and effectively controlling Vibrio load.This study clarifies the nutritional profile,water quality,and microbial community changes during Artemia hatching in realtion to naupliar development.The findings provide valuable guidance for optimizing Artemia cyst hatching and harvesting strategies to ensure the supply of Artemia nauplii with improved nutritional quality and biosafety for hatchery production.关键词
卤虫/孵化特性/TCBS菌/微生物多样性/水质/营养Key words
Artemia/hatching characteristics/TCBS bacteria/microbial diversity/water quality/nutrition分类
农业科技引用本文复制引用
MA Haoran,DONG Kaoshuai,WANG Yudie,LU Yulong,GAO Meirong,XIE Wei,SUI Liying..渤海湾卤虫卵孵化过程中营养和水体微生物菌群变化研究[J].中国水产科学,2025,32(10):1457-1466,10.基金项目
海南省种业实验室科技计划项目(B24H10033). （B24H10033）
