This study was performed to determine the optimum dietary carbohydrate (CHO) levels of sea cucumber, based on the parameters of growth, digestive enzymes, digestibility, non‐specific immune enzymes and acute low‐salinity (20 g/L) stress and high‐temperature (30°C) stress tolerance. Diets with eight different CHO (dextrin) levels (32.9, 107.6, 192.5, 257.2, 316.8, 428.0, 482.4 and 572.8 g/kg) were fed to sea cucumber juveniles (0.49 ± 0.01 g) for 60 days. Significant higher amylase activity was observed in sea cucumbers fed diet with CHO ranging between 32.9 and 192.5 g/kg than that of other treatments (p < .05). The sea cucumbers fed with 192.5 g/kg CHO showed significantly higher acid phosphatase activity than the treatments of 482.4 and 572.8 g/kg CHO (p < .05), and significantly higher alkaline phosphatase activity than other treatments (p < .05, except 257.2 g/kg). The treatments of 428.0–572.8 g/kg were found significantly lower values than other treatments in apparent digestibility coefficients for dry matter and crude protein (p < .05). The sea cucumbers fed with 192.5, 257.2 and 316.8 g/kg CHO showed better tolerance to high‐temperature (30°C) and low‐salinity (20 g/L) stress than other treatments. In brief, the optimal dietary CHO level for the growth of juvenile sea cucumber is 177.96 g/kg. However, excessive CHO will inhibit amylase enzyme activity and decrease digestibility, resulting in low growth of sea cucumber.

中文翻译：

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日粮碳水化合物水平对少年刺参生长性能，非特异性免疫酶及对低盐度和高温的急性反应的影响

这项研究是根据生长，消化酶，消化率，非特异性免疫酶和急性低盐度（20 g / L）压力和高盐度的参数确定海参的最佳膳食碳水化合物（CHO）水平的温度（30°C）压力承受能力。将具有八种不同CHO（糊精）水平（32.9、107.6、192.5、257.2、316.8、428.0、482.4和572.8 g / kg）的日粮喂入海参幼鱼（0.49±0.01 g）中60天。在饲喂CHO的海参中，观察到的淀粉酶活性明显高于其他处理（32.9至192.5 g / kg  ）（p <.05）。饲喂192.5 g / kg CHO的海参显示出比482.4和572.8 g / kg CHO处理更高的酸性磷酸酶活性（p <0.05），并且碱性磷酸酶活性明显高于其他处理方法（p  <0.05，但257.2 g / kg除外）。在干物质和粗蛋白的表观消化系数方面，428.0–572.8 g / kg处理的值明显低于其他处理（p  <.05）。与其他处理相比，饲喂192.5、257.2和316.8 g / kg CHO的海参表现出对高温（30°C）和低盐度（20 g / L）胁迫的更好耐受性。简而言之，少年海参生长的最佳日粮CHO水平为177.96 g / kg。但是，过量的CHO将抑制淀粉酶的活性并降低消化率，导致海参生长缓慢。