摘要
2010年5-9月期间,对上海奉贤区两个养殖场采取不同养殖方式的22个凡纳滨对虾养殖塘的水温(T)、总溶解盐(TDS)、溶解氧(DO)、pH、透明度(SD)、亚硝酸盐氮(NO2-N)、总氨氮(TAN)、硝酸盐氮(NO3-N)、总氮(TN)、活性磷(PO4-P)、总磷(TP)、叶绿素a(Chl.a)、五日生化需氧量(BOD5)等因子进行监测,其中1号场养殖用水为经沉淀处理的天然河水,而2号场则为添加了海水晶的河水。结果表明:试验期间水体的温度、DO、pH变化幅度不大,基本可满足凡纳滨对虾生长的条件;总体上硝酸盐氮(NO3-N)在无机氮(TIN)中所占比例最高,总氨氮(TAN)在TIN中所占比例随养殖周期的推延而增加,养殖后期NO2-N所占比例升高趋势明显;活性磷含量则逐渐下降,总磷逐渐升高;BOD5、叶绿素a的含量随时间延长而逐渐上升。测定了两个养殖场成虾的肌肉品质结果如下:1号场南美白对虾肌肉的粗蛋白和粗脂肪含量分别为16.30%和1.42%,低于2号场的18.30%和1.61%;1号场成虾氨基酸总量为23.27%,其中必需氨基酸含量为9.09%,而2号场则分别为27.52%和10.74%;在鲜味氨基酸方面,1号、2号养殖场的含量分别为8.52%和10.16%。
From May to September in 2010,water quality parameters such as water temperature,total dissolved salt,dissolved oxygen,pH,transparency,nitrite nitrogen,ammonia nitrogen,nitrate nitrogen,total nitrogen,reactive phosphorus,total phosphorus,chlorophyll-a and biochemical oxygen demand were analyzed in 22 Litopenaeus vannamei ponds with different culturing methods in Fengxian District,Shanghai.Water used for Farm No.1 was natural fresh water which had been precipitated before being introduced to the ponds.Mixed salt were added to the fresh water for culturing shrimp in Farm No.2.Results were as follows： water temperature,dissolved oxygen and pH didn＇t change dramatically and could match the demand of Litopenaeus vannamei.The proportion of nitrate nitrogen in ponds to TIN was the highest,the ratio of ammonia nitrogen to TIN increased with time extension,and that of nitrite nitrogen to TIN increased obviously in the later period of culture cycle.Contents of reactive phosphorus decreased gradually while the total phosphorus increased in the whole process of culture.Biochemical oxygen demand and chlorophyll-a also increased gradually with the shrimp growing up.Muscle nutritional quality of Litopenaeus vannamei from the two farms were analyzed and the results were as follows： contents of crude protein and crude fat of shrimp muscle in Farm No.1 were 16.30% and 1.42% respectively,lower than those in shrimp muscle from Farm No.2 which were 18.30% and 1.61%.Content of total amino acids in shrimp from Farm No.1was 23.27%,and the essential amino-acid was 9.09%.While those in shrimp from Farm No.2 were 27.52% and 10.74%.Contents of flavor amino acids in shrimp from Farms No.1 and 2 were 8.52% and 10.16% respectively.
出处
《上海海洋大学学报》
CAS
CSCD
北大核心
2012年第6期955-964,共10页
Journal of Shanghai Ocean University
基金
美国ACRSP项目(09BMA05UM)
上海市农委[沪农科攻字(2010)第1-6号]
上海市教育委员会重点学科建设项目(J50701)
关键词
凡纳滨对虾
水质
肌肉品质
氨基酸
Litopenaeus vannamei
water quality
nutritional quality
amino acids
