刺参Apostichopus japonicus营养成分、食物来源及消化生理的季节变化
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摘要
本文从消化生理学角度出发,研究了刺参营养成分、食物来源以及消化道结构与功能的季节变化,并对养殖水温对刺参消化道结构与功能的影响及与夏眠之间的关系进行了探讨。主要研究结果如下:
1.较为系统地评述了我国刺参增养殖业的现状及存在的问题;对海参的营养成分研究进行了综述和展望;对刺参的消化生理及其夏眠的研究进行了综述并提出了新见解和思路。
2.研究了刺参体壁营养成分的季节变化(2006年7月-2007年6月)。结果表明刺参体壁的基本营养成分及氨基酸、脂肪酸的含量具有显著的季节变化;氨基酸组成全面,平均氨基酸得分(AAS)在75.79-85.17之间,其中8月最高,1月最低;脂肪酸种类丰富,饱和脂肪酸(SFA)相对含量季节变化显著,8月份最高,1月份最低;单不饱和脂肪酸(MUFA)季节变化不显著;多不饱和脂肪酸(PUFA)相对含量具有明显的季节变化,其变化规律与SFA相反,8月份最低,1月份最高;综合分析表明刺参的营养价值在冬季的11月、1月最高。
3.用脂肪酸标志法分析了刺参食物来源组成情况及季节变化(2006年7月-2007年6月)。1月份刺参的主要食物来源是硅藻、鞭毛藻或原生动物、褐藻以及细菌(变形细菌和革兰氏阴性菌),3月份是硅藻、鞭毛藻或原生动物和大型绿藻。6月份大型绿藻在刺参的食物来源中占据较大比重。7月份细菌(噬纤维菌-黄杆菌类、革兰氏阳性菌)和大型绿藻的食物贡献较大。细菌(噬纤维菌-黄杆菌类、革兰氏阳性菌)在8、9月份的食物来源中占较大比重。褐藻和细菌(变形细菌和革兰氏阴性菌)在10、11月的食物贡献较大。
4.现场研究了刺参消化道和消化酶活性的季节变化(2006年6月到2007年6月)。结果表明:刺参的消化酶活性和消化道性状指标均有显著的季节变化。典型夏眠期的9月份,刺参的相对消化道重量(RGM)和Zihler’s指数分别降低到全年最高值的8.2%和28.0%。夏眠期间刺参的消化道指数与淀粉酶、脂肪酶、胰蛋白酶、纤维素酶、褐藻酸酶活性都很低,但胃蛋白酶活性很高,且远高于非夏眠期;分析表明Zihler’s指数可以反应刺参的食性,而相对RGM则可反应刺参的摄食状况。
5.研究了养殖水温(7℃、14℃、21℃、28℃,40天)对刺参消化道结构与功能的影响及与夏眠的关系。室内模拟研究结果表明7℃养殖水温下刺参的RGM最高;在7℃和14℃的养殖水温下,RGM没有显著变化。刺参在21℃下的第40天和28℃下的前20天进入夏眠前期,在28℃下的第30-40天进入夏眠期;在夏眠前期和夏眠期,刺参的RGM以及淀粉酶、脂肪酶和胰蛋白酶活性下降,而胃蛋白酶活性显著升高;分析表明高温和积温是引发刺参夏眠不可或缺的外界因素。
In this dissertation, the seasonal variation of nutritional composition, food resources, and structure and function of digestive tract in Apostichopus japonicus were investigated. The effects of water temperature on digestive physiological characteristics in A. japonicus were also studied. The main results were as follows:
1. The current status of sea cucumber farming in China was reviewed. The nutritional composition, the digestive physiological characteristics, and aestivation of sea cucumbers were reviewed. Furthermore, the future studies in the area were suggested.
2. The seasonal variations of nutritional composition of A. japonicus were investigated from July 2006 to June 2007. The basic nutrition values, amino acid, and fatty acid levels of body wall were significantly affected by seasons. The composition evaluation of the amino acid (AAS) was between 75.79 (in January) and 85.17 (in August). Saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) yielded significant seasonal variations. SFA showed the highest contents, whereas, PUFA showed its highest value in August. Conversely, the maximum PUFA and the minimum SFA appeared in January. The principle component analysis showed the nutrition quality of A. japonicus was best in winter (November and January).
3. Seasonal food resources of A. japonicus were determined by fatty-acid biomarker approach from July 2006 to June 2007. In January, the main diets of the sea cucumber were diatom, flagellate or protozoan, brown alga, and bacteria (Proteobacteria and Gram-negative bacteria). The main food resources were diatom, flagellate or protozoan, and Chlorophyta in March. The proportion of Chlorophyta was maximum in the food composition of sea cucumber in June. In July, bacteria (Cytophaga-Flavobacteria and Gram-positive bacteria) and Chlorophyta were the main food resources of A. japonicus. Cytophaga-Flavobacteria and Gram-positive bacteria were the most important food resources in August and September. In October and November, A. japonicus feeds mainly on brown alga, and bacteria (Proteobacteria and Gram-negative bacteria).
4. Seasonal variations of digestive enzyme activities and digestive tract index in A. japonicus were studied from June 2006 to June 2007 in situ. All gut dimension parameters and digestive enzyme activities except for alginase yielded significant seasonal variations. The digestive tract significantly degenerated during aestivation with relative gut mass (RGM) 8.2% and Zihler’s index 28.0% on Sep 5 respectively of the corresponding maximum values over the year. Carbohydrate enzymes (amylase, cellulase, and alginase) showed the lowest activity, whereas, pepsin showed its highest activity in September. Accordingly, high gut dimensions, high carbohydrase and trypsin activities, and low level of pepsin activity in A. japonicus exhibited in non-aestivation seasons. Zihler’s index was closely related to the properties of food consumed by A. japonicus. RGM can be used to determine the feeding states of the sea cucumber.
5. To investigate the effects of water temperature on gut mass and digestive enzyme activities in sea cucumbers A. japonicus, relative gut mass, amylase activity, lipase activity, pepsin activity, and trypsin activity were evaluated at water temperatures of 7 oC, 14 oC, 21 oC and 28 oC for a duration of 40 days. RGM of sea cucumbers in 7 oC were higher than the other treats. RGM significantly decreased after 40 days experiments at 21℃, and it markedly decreased over the whole experiments at 28℃, yet no significant effect of duration was observed on RGM at 7℃and 14℃. Principle component analysis showed that the sea cucumbers on the 40th day in 21℃group and in the former 20 days in 28℃group were in the prophase of aestivation; the sea cucumbers aestivated at about 30-40 days after the experiments started at 28℃. In the prophase of aestivation and aestivation phase, RGM and the activities of amylase, lipase, and trypsin decreased. However the pepsin activity sharply increased in the two phases. It is concluded that the temperature effect on the digestion of A. japonicus is comparatively weak within a proper range of water temperature, and aestivation behavior of the sea cucumber was accompanied by significant changes of RGM and digestive enzyme activities. Accumulated temperature may be a more important factor to trigger the aestivation.
1.较为系统地评述了我国刺参增养殖业的现状及存在的问题;对海参的营养成分研究进行了综述和展望;对刺参的消化生理及其夏眠的研究进行了综述并提出了新见解和思路。
2.研究了刺参体壁营养成分的季节变化(2006年7月-2007年6月)。结果表明刺参体壁的基本营养成分及氨基酸、脂肪酸的含量具有显著的季节变化;氨基酸组成全面,平均氨基酸得分(AAS)在75.79-85.17之间,其中8月最高,1月最低;脂肪酸种类丰富,饱和脂肪酸(SFA)相对含量季节变化显著,8月份最高,1月份最低;单不饱和脂肪酸(MUFA)季节变化不显著;多不饱和脂肪酸(PUFA)相对含量具有明显的季节变化,其变化规律与SFA相反,8月份最低,1月份最高;综合分析表明刺参的营养价值在冬季的11月、1月最高。
3.用脂肪酸标志法分析了刺参食物来源组成情况及季节变化(2006年7月-2007年6月)。1月份刺参的主要食物来源是硅藻、鞭毛藻或原生动物、褐藻以及细菌(变形细菌和革兰氏阴性菌),3月份是硅藻、鞭毛藻或原生动物和大型绿藻。6月份大型绿藻在刺参的食物来源中占据较大比重。7月份细菌(噬纤维菌-黄杆菌类、革兰氏阳性菌)和大型绿藻的食物贡献较大。细菌(噬纤维菌-黄杆菌类、革兰氏阳性菌)在8、9月份的食物来源中占较大比重。褐藻和细菌(变形细菌和革兰氏阴性菌)在10、11月的食物贡献较大。
4.现场研究了刺参消化道和消化酶活性的季节变化(2006年6月到2007年6月)。结果表明:刺参的消化酶活性和消化道性状指标均有显著的季节变化。典型夏眠期的9月份,刺参的相对消化道重量(RGM)和Zihler’s指数分别降低到全年最高值的8.2%和28.0%。夏眠期间刺参的消化道指数与淀粉酶、脂肪酶、胰蛋白酶、纤维素酶、褐藻酸酶活性都很低,但胃蛋白酶活性很高,且远高于非夏眠期;分析表明Zihler’s指数可以反应刺参的食性,而相对RGM则可反应刺参的摄食状况。
5.研究了养殖水温(7℃、14℃、21℃、28℃,40天)对刺参消化道结构与功能的影响及与夏眠的关系。室内模拟研究结果表明7℃养殖水温下刺参的RGM最高;在7℃和14℃的养殖水温下,RGM没有显著变化。刺参在21℃下的第40天和28℃下的前20天进入夏眠前期,在28℃下的第30-40天进入夏眠期;在夏眠前期和夏眠期,刺参的RGM以及淀粉酶、脂肪酶和胰蛋白酶活性下降,而胃蛋白酶活性显著升高;分析表明高温和积温是引发刺参夏眠不可或缺的外界因素。
In this dissertation, the seasonal variation of nutritional composition, food resources, and structure and function of digestive tract in Apostichopus japonicus were investigated. The effects of water temperature on digestive physiological characteristics in A. japonicus were also studied. The main results were as follows:
1. The current status of sea cucumber farming in China was reviewed. The nutritional composition, the digestive physiological characteristics, and aestivation of sea cucumbers were reviewed. Furthermore, the future studies in the area were suggested.
2. The seasonal variations of nutritional composition of A. japonicus were investigated from July 2006 to June 2007. The basic nutrition values, amino acid, and fatty acid levels of body wall were significantly affected by seasons. The composition evaluation of the amino acid (AAS) was between 75.79 (in January) and 85.17 (in August). Saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) yielded significant seasonal variations. SFA showed the highest contents, whereas, PUFA showed its highest value in August. Conversely, the maximum PUFA and the minimum SFA appeared in January. The principle component analysis showed the nutrition quality of A. japonicus was best in winter (November and January).
3. Seasonal food resources of A. japonicus were determined by fatty-acid biomarker approach from July 2006 to June 2007. In January, the main diets of the sea cucumber were diatom, flagellate or protozoan, brown alga, and bacteria (Proteobacteria and Gram-negative bacteria). The main food resources were diatom, flagellate or protozoan, and Chlorophyta in March. The proportion of Chlorophyta was maximum in the food composition of sea cucumber in June. In July, bacteria (Cytophaga-Flavobacteria and Gram-positive bacteria) and Chlorophyta were the main food resources of A. japonicus. Cytophaga-Flavobacteria and Gram-positive bacteria were the most important food resources in August and September. In October and November, A. japonicus feeds mainly on brown alga, and bacteria (Proteobacteria and Gram-negative bacteria).
4. Seasonal variations of digestive enzyme activities and digestive tract index in A. japonicus were studied from June 2006 to June 2007 in situ. All gut dimension parameters and digestive enzyme activities except for alginase yielded significant seasonal variations. The digestive tract significantly degenerated during aestivation with relative gut mass (RGM) 8.2% and Zihler’s index 28.0% on Sep 5 respectively of the corresponding maximum values over the year. Carbohydrate enzymes (amylase, cellulase, and alginase) showed the lowest activity, whereas, pepsin showed its highest activity in September. Accordingly, high gut dimensions, high carbohydrase and trypsin activities, and low level of pepsin activity in A. japonicus exhibited in non-aestivation seasons. Zihler’s index was closely related to the properties of food consumed by A. japonicus. RGM can be used to determine the feeding states of the sea cucumber.
5. To investigate the effects of water temperature on gut mass and digestive enzyme activities in sea cucumbers A. japonicus, relative gut mass, amylase activity, lipase activity, pepsin activity, and trypsin activity were evaluated at water temperatures of 7 oC, 14 oC, 21 oC and 28 oC for a duration of 40 days. RGM of sea cucumbers in 7 oC were higher than the other treats. RGM significantly decreased after 40 days experiments at 21℃, and it markedly decreased over the whole experiments at 28℃, yet no significant effect of duration was observed on RGM at 7℃and 14℃. Principle component analysis showed that the sea cucumbers on the 40th day in 21℃group and in the former 20 days in 28℃group were in the prophase of aestivation; the sea cucumbers aestivated at about 30-40 days after the experiments started at 28℃. In the prophase of aestivation and aestivation phase, RGM and the activities of amylase, lipase, and trypsin decreased. However the pepsin activity sharply increased in the two phases. It is concluded that the temperature effect on the digestion of A. japonicus is comparatively weak within a proper range of water temperature, and aestivation behavior of the sea cucumber was accompanied by significant changes of RGM and digestive enzyme activities. Accumulated temperature may be a more important factor to trigger the aestivation.
引文
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