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作者采用常规生化分析法测定草食性鱼类天然食料(七种水生高等植物)的生化成分和能值。在实验室特定条件下测定了草鱼和团头鲂的系列体重组对七种水生高等植物的最大摄食量和消化率。1.七种水生高等植物的生化成分的含量和能值的分析结果表明,菹草、黄丝草、聚草、苦草、小茨草、轮叶黑藻和紫背浮萍的水分百分含量范围为80.85—92.72%、蛋白质为1.69—4.96%、脂肪为0.35—1.09%、灰分为0.98—2.6%、纤维素为0.66—2.17%、无氮浸出物为2.3—9.95%。七种水生植物的蛋白质均含有常见十七种氨基酸,包括鱼体必需氨基酸九种和非必需氨基酸八种。其中菹草的氨基酸含量最高(36.63mg/g 湿重)、苦草最低(12.92mg/g 湿重);菹草的能值最高(3.36KJ/g 湿重)、小茨藻最低(1.28KJ/g 湿重)。2.草鱼、团头鲂对七种水生植物的最大摄食量(Y,g/24h)及消化率(Y,%)与鱼体重(X,g)相关显著,关系式为 Y=aX~b。从结果表明,随着鱼体重的增加,鱼对七种食料的相对摄食量下降(绝对摄食量上升),消化率提高。草鱼的最大摄食量一般比团头鲂高,而消化率一般比团头鲂低。
The authors used routine biochemical assays to determine the biochemical composition and energy values of herbivorous fish natural foodstuffs (seven aquatic higher plants). The maximum food intake and digestibility of seven species of aquatic plants were determined under laboratory-specific conditions in a series of body weights of grass carp and breams. The results of the analysis of the content and energy value of the biochemical composition of seven aquatic plants showed that the percentage of water content of the sedge, the yellow silk grass, the grass grass, the grass grass, the grass, the hydrolysates Is 80.85-92.72%, the protein is 1.69-4.96%, the fat is 0.35-1.09%, the ash is 0.98-2.6%, the cellulose is 0.66-2.17%, and the nitrogen-free extract is 2.3-9.95%. Seven kinds of aquatic plants contain 17 kinds of common amino acids, including nine kinds of essential amino acids and eight kinds of non-essential amino acids. Among them, the content of amino acids of Humulus japonicus was the highest (36.63mg / g wet weight) and the bitter grass was the lowest (12.92mg / g wet weight), the highest energy value of Humulus japonicus was 3.36KJ / g wet weight, / g wet weight). 2. The maximum food intake (Y, g / 24h) and digestibility (Y,%) of the fish and the weight of the fish (X, g) . The results showed that as the body weight of fish increased, the relative food intake of fish decreased (the absolute food intake increased) and the digestibility of fish increased. The maximum intake of grass carp is generally higher than the head 鲂, while the digestibility is generally lower than the 鲂 头 鲂.