Ảnh hưởng của nhiệt độ kết hợp độ mặn lên sinh lý, tăng trưởng và men tiêu hóa của cá lóc (channa striata) giai đoạn cá bột lên cá giống

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Thị Thanh Hương Đỗ, Thanh Phương Nguyễn, Thị Kim Hà Nguyễn, Tính Em Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại: 571.17 Physiology and related subjects

Thông tin xuất bản: Khoa học và Công nghệ Nông nghiệp - Đại học Huế, 2022

Mô tả vật lý: 2950-2960

Bộ sưu tập: Metadata

ID: 499015

Thêm vào giỏ

Nghiên cứu nhằm đánh giá ảnh hưởng kết hợp của nhiệt độ và độ mặn lên sinh lý, tăng trưởng và hoạt tính enzyme tiêu hoá của cá lóc (Channa striata) giai đoạn cá bột lên cá giống. Cá bột được ương ở 3 mức nhiệt độ (27oC, 30oC và 33oC) kết hợp với 3 mức độ mặn (0, 5 và 10‰). Kết quả cho thấy độ mặn và nhiệt độ không ảnh hưởng đến các chỉ tiêu hồng cầu, hemoglobin và hematocrit của cá. Tuy nhiên, số lượng bạch cầu giảm ở nghiệm thức độ mặn 27oC-5‰, 30oC-5‰ và nhóm nhiệt độ 33oC., Nồng độ glucose giảm có ý nghĩa ở nhóm độ mặn 5‰ so với 0‰ (p<
0,05). Nồng độ ion Cl- của cá tăng khi nhiệt độ và độ mặn tăng nhưng điều hòa áp suất thẩm thấu và Na+ không bị ảnh hưởng. Độ mặn và nhiệt độ không làm thay đổi hoạt tính amylase, trypsin và pepsin nhưng chymotrypsin trong ruột cá giảm ở nghiệm thức độ mặn và nhiệt độ cao. Cá đạt khối lượng cao nhất ở 27oC-0‰ và tỷ lệ sống cao nhất ở 33oC-0‰. Như vậy, độ mặn kết hợp nhiệt độ cao có ảnh hưởng đến tăng trưởng của cá lóc ở giai đoạn này.The combined effects of elevated temperature and salinity on physiological parameters, growth and enzymatic activities of striped snakehead (Channa striata) from larvae to juvenile stage were investigated. Larvae were reared at three temperature levels (27oC, 30oC and 33oC) in combination with three salinities (0, 5 and 10‰). The results showed that temperature and salinity did not influence the haematological parameters of fish such as red blood cells, haemoglobin concentration and haematocrit value. The number of white blood cells decreased at treatments 27oC-5‰, 30oC-5‰ and 33oC treatments. Glucose concentration decreased significantly at 5‰ treatment compared to those at 0‰ treatment (p<
0,05). The Cl- ion concentration in plasma raised with the increase of temperatures and salinities, while osmolality and Na+ ion concentration were not affected by these two environmental factors. Temperature and salinity did not show their impacts on the amylase, trypsin and pepsin activities, however, the chymotrypsin activities in intestine were reduced at high temperature and salinity. The highest weight was shown at the 27oC-0‰ treatment with the highest survival rate being recorded at the 33oC-0‰ treatment. This study proves that the combination of temperature and salinity potentially influences the striped snakehead at the larvae to juvenile stage.

1. Đọc trực tuyến

1. Đọc trực tuyến

Tạo bộ sưu tập với mã QR