【作者】 陈苏维；

【导师】 熊传喜； 吉红；

【作者基本信息】 华中农业大学 ， 水生生物学， 2008， 硕士

【摘要】 本文对泥鳅(Misgurnus anguillicaudatus)消化酶活性分布、pH和温度对泥鳅消化酶活性影响、中草药制剂“炒三仙”对泥鳅消化酶及蛋白质相对消化率影响进行了研究。旨在为泥鳅人工配合饲料的开发及中草药在泥鳅养殖上的使用提供较为合理的科学依据。其研究结果如下:1.对泥鳅消化道指数及消化酶活性在泥鳅肠道不同部位(前肠、中肠和后肠)和肝胰脏的分布进行了初步的研究。结果表明:泥鳅比肠长为0.335±0.006,比肠重为0.021±0.002,比肝重为0.015±0.001,其特征偏肉食性鱼类。泥鳅肝胰脏淀粉酶、蛋白酶和脂肪酶的活性都极显著高于其他部位,分别为45.464±2.442,580.515±12.282和28.889±3.849。2.研究pH对泥鳅肝胰脏及肠道不同部位消化酶活性的影响,得出泥鳅肝胰脏淀粉酶活性最适pH为7.0,前肠、中肠和后肠淀粉酶活性最适pH则为6.0;肝胰脏和后肠蛋白酶活性最适pH为8.0,前肠和中肠则为pH7.0;各部位脂肪酶都在pH7.0表现出最大活性。3.研究温度对泥鳅肝胰脏及肠道不同部位消化酶活性的影响,得出泥鳅肝胰脏淀粉酶活性最适温度为45℃,肠道各部位淀粉酶活性最适温度则为35℃;肝胰脏和前肠蛋白酶活性最适温度为55℃,中肠和后肠则为45℃;肝胰脏和中肠脂肪酶活性最适温度为55℃,前肠和后肠脂肪酶活性则在45℃最高。4.在泥鳅饲料中以0.5%、1.0%、2.0%和4.0%为梯度添加中草药“炒三仙”,测定其对泥鳅消化酶活性和蛋白质相对消化率的影响。结果表明:添加“炒三仙”显著影响泥鳅消化酶活性,1.0%浓度组淀粉酶活性增值明显,肝胰脏及肠道淀粉酶比对照组提高了9.7%和10.5%;而2.0%浓度组肝胰脏及肠道蛋白酶活性比对照组提高了44.77%和10.05%;1.0%浓度组肝胰脏和肠道脂肪酶活性也分别比对照组提高了90.9%和21.4%。2.0%组也显著提高了泥鳅肝胰脏及肠道蛋白质相对消化率,分别比对照组提高了100.0%和57.1%,与消化酶测定结果保持一致。“炒三仙”添加2周后泥鳅消化酶的变化情况却不一:淀粉酶活性2周后测定水平高于1周后所测值,但蛋白酶、脂肪酶和蛋白质相对消化率2周后测定值低于添加1周后所测水平。更多还原

【Abstract】 The distribution of digestive enzyme activities of loach(Misgurnus anguillicaudatus),impact of pH and temperature on the digestive enzyme activities of loach,impact of Chinese herb "Chao Sanxian"on digestive enzyme activities and relative digestive rate of protein in loach are studied in this paper.With the purpose of providing more reasonable theory for the development of artificial feed of loach and use of Chinese herb as additives in culture of loach.The conclusions are as follows:1.Digestive tract index and distribution of digestive enzyme of loach(Misgurnus anguillicaudatus) is stated in this article.It is concluded that the IL/FL,IW/FW and HW/FW of loach are 0.335±0.006,0.021±0.002 and 0.015±0.001 respectively,which is similar to many predatory fish.In addition,the main digestive place of loach is HP whose digestive activities are much stronger than the other tracts,and its AMY activities,PRO activities and LIP activities are 45.4646±2.442,580.515±12.282 and 28.889±3.849 respectively.2.The impact of pH on digestive enzyme activities of different parts of INT and HP of loach(Misgurnus anguillicaudatus) is studied in this article.It is concluded that the optimum pH of liP AMY is 7.0,and the optimal pH ofFG,MG and HG is the same as 6.0. The optimal pH of PRO in HP and HG is 8.0,and it is 7.0 for FG and MG.The LIP activities in HP and INT are the greatest when pH is 7.0.3.The impact of temperature on digestive enzyme activities of different parts of INT and HP of loach(Misgurnus anguillicaudatus) is studied in this article.It is concluded that the optimum temperature of HP AMY is 45℃,and the optimal temperature of INT AMY is the same as 35℃.The optimal temperature of PRO in HP and FG is 55℃,and it is 45℃for MG and HG.The optimal temperature of LIP in HP and MG is 55℃,but the LIP activities are the greatest at 45℃for FG and HG.4.After adding CH "Chao Sanxian" to fodder of loach(Misgurnus anguillicaudatus) by the concentration of 0.5%,1.0%,2.0%and 4.0%,the change on digestive enzyme activities and RDRP in loach are detected and the conclusions are as follows:the addition of CH affects loach digestive activities,1.0%group,whose AMY activities of HP and INT are over the control group by 9.7%and 10.5%.The PRO activities of HP and INT are greater than the control group by 44.77%and 10.05%for 2.0%group.The LIP activities of 1.0%group are also enhanced by 90.9%and 21.4%respectively.In addition,2.0% group can enhance loach RDRP significantly,and the RDRP of HP and INT are over the control group by 100.0%and 57.1%respectively.However,the digestive enzyme activities and RDRP change differently after adding Chinese herb "Chao sanxian" two weeks,AMY activities increasing,PRO activities,LIP activities and RDRP decreasing on the contrary.更多还原