摘要
于１９９５年３－６月，在中国科学院海洋研究所养殖池采集养殖黑绸的各期仔鱼、稚鱼和幼鱼样品，利用组织切片技术，综合外观特征，在显微和电镜水平对其消化系统的发育特点和细胞结构等作了系统观察研究。结果表明，黑鲷仔、稚、幼鱼消化系统的发育有明显的阶段性，胃、肠、肝、胰和幽门盲囊在仔鱼期开始发育，后逐渐成熟。仔鱼在饵料转换期内的死亡率较高，主要原因是其消化系统的结构和功能尚不完善。饵料的种类和适口性亦可直接影响仔鱼消化系统的细胞内膜系统的发育，进而降低细胞新陈代谢的水平，导致仔鱼的死亡。所观察的后期仔鱼消化系统细胞的内质网发育未达到预期水平，这与该时期处于饵料转换期有关。
Samples of Sparus macrocephalus, including larvae, post larvae, juvenile fish and fry, were collected from the culture pool of the Institute of Oceanology, the Chinese Academy of Sciences, from March to June, 1995. With slice technology and light and H-700 transmission electronic microscope, the post-embryo development characteristics and cells structure of the digestive system of Sparus macrocephalus were observed. This paper is aimed to provide the basic data for the deep research of morphology, nutrition and diseases of Sparus macrocephalus, and the formation of the technical measures guiding culture. The result shows that the digestive system development of foams macrocephalus includes several obvious stages. The stomach, intestine, liver, pancreatic and pyloric caeca begin to develop during the larva stage, then become mature gradually. The 3-day-old foams macrocephalus larvae are fed with rofifer as the first diet. The 10-day-old Sparus macrocephalus juvenile are fed with rotifer then. The larvae's death rate increased greatly when the diet changed from rotifer to artemia because of the undeveloped digestive system. In addition, the diet of Sparus macrocephalus can affect the development of endoplasmic reticulum system of digestive system cells and cellular metabolism level, even lead to high death rate of Sparus macrocephalus. The development of endoplasmic reticulum system of Sparus macrocephalus post larvae in this experiment did not yield desired results, maybe because it is at a diet adjusted stage.
出处
《海洋与湖沼》
CAS
CSCD
北大核心
2000年第3期281-287,共7页
Oceanologia Et Limnologia Sinica
基金
国家攀登计划B资助项目!PD B-6-1-2
关键词
黑鲷
消化系统
胚后发育
细胞
内膜系统
Sparus macrocephalus Digestive system Post-embryo development Cells Endoplasmic reticulum system
