论文部分内容阅读
为了研究中华小长臂虾(Palaemonetes sinensis)对温度的耐受性及温度对其呼吸代谢的影响,利用逐渐升降温的方式获得了中华小长臂虾的温度耐受范围,在此基础上以静水密闭式方法研究了温度对中华小长臂虾耗氧率(OCR)、排氨率(AER)和窒息点(AP)的影响。结果表明:中华小长臂虾具有较强的温度耐受能力,耐受范围为0~37℃。低温组在5℃时活力开始减弱,下降到0℃时中华小长臂虾失去运动能力,0℃保持6 h后恢复室温则全部死亡;高温组在31℃时活力开始下降,34℃时出现异常反应,37℃开始死亡并在39℃全部死亡;温度对中华小长臂虾的OCR、AER和AP均具有极显著影响(P<0.01);在温度为10~30℃范围内,随着温度的升高,中华小长臂虾的OCR和AER逐渐升高,回归分析表明,OCR与温度(T)的回归方程为OCR=-0.077+0.018T(R2=0.955);AER与T的回归方程为AER=-0.008+0.002T(R2=0.915)。AP则是随着温度的升高,出现了先升高后下降的变化趋势,在本实验的温度条件下,窒息点的范围为0.19~0.31 mg·L-1;中华小长臂虾氧氮比(O/N)在各个温度处理组的变化范围为7.61~13.24,说明中华小长臂虾在实验温度条件下主要以蛋白质为供能物质,脂肪供能所占的比率较小。
In order to study the temperature tolerance of Palaemonetes sinensis and the effect of temperature on its respiratory metabolism, the temperature tolerance of P. mincedict was obtained by gradually raising and lowering the temperature. On the basis of The effects of temperature on oxygen consumption rate (OCR), ammonia excretion rate (AER) and asphyxiation point (AP) of C. przewalskii were studied in a hydrostatic sealed manner. The results showed that the Chinese jellyfish shrimp has a strong temperature tolerance, tolerance range of 0 ~ 37 ℃. At 5 ℃, the vitality began to weaken in the hypothermia group. When the temperature dropped to 0 ℃, the larvae shrimp lost their ability to exercise and all the cells died after being kept at 0 ℃ for 6 hours. At 31 ℃, the vitality of the hypothermia group began to decrease and reached 34 ℃ (P <0.01). In the temperature range of 10 ~ 30 ℃, with the increase of the temperature of 10 ~ 30 ℃, The regression analysis showed that the regression equation between OCR and temperature (T) was OCR = -0.077 + 0.018T (R2 = 0.955). The regression of AER and T The equation is AER = -0.008 + 0.002T (R2 = 0.915). AP is the trend of increasing firstly and then decreasing with the increase of temperature. Under the temperature condition of this experiment, the range of asphyxiation point is 0.19-0.31 mg · L-1. The ratio (O / N) varied from 7.61 to 13.24 in each temperature treatment group, which indicated that the protein was the main energy source in the experiment, and the ratio of fat to energy was small.