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Effects of different salinities on amino acid profile in Artemia franciscana
Aquaculture Research ( IF 2 ) Pub Date : 2020-05-14 , DOI: 10.1111/are.14679
Bahareh Zadehmohseni 1 , Mohammad Zakeri 1 , Vahid Yavari 1 , Mahsa Haghi 1
Affiliation  

The effects of different salinity levels, including 10–15, 30–35, 70–75, 110–115 and 150–155 ppt, were evaluated on survival and the body amino acids (BAA) of Artemia franciscana. The results were expressed as total essential (TE), non‐essential (NE) and total amino acids (TAA); also, the ratio of the TE to NE (ENAA) on days 3 and 13 of the culture is reported. The study of changes in Artemia BAA showed that with the increase in the water salinity, the TE, NE and TAA increased significantly on days 3 and 13 of the culture. However, the highest ratio of ENAA was observed in the 110 gL−1 salinity treatment on day 3 (1.067 ± 1.25). Regarding the effects of different salinity treatments on the survival rate of Artemia, it was observed that, generally, an increase in the water salinity would reduce the survival rate of this species. This reduction was observed on day 3 of culture in the salinity treatments above 120 (66.66 ± 1.68%) and below 30 gL−1 (89.66 ± 0.34%) and on day 13 of culture in the salinity treatments below 30 (11.86 ± 0.13%) and above 70 gL−1. Basically, it can be concluded that A. franciscana culture at a salinity of 110 gL−1 can lead to the biological enrichment of Artemia in terms of amino acid profile.

中文翻译:

不同盐度对方济各会卤虫氨基酸谱的影响

不同的盐度水平,包括10-15,30-35,70-75,110-115和150-155的ppt的影响,进行了上的存活和主体氨基酸(BAA)来评价卤虫。结果表示为总必需(TE),非必需(NE)和总氨基酸(TAA);另外,还报告了培养第3天和第13天TE与NE(ENAA)的比例。对Artemia BAA变化的研究表明,随着水盐度的增加,在培养的第3天和第13天,TE,NE和TAA显着增加。但是,在第3天的110 gL -1盐度处理中观察到ENAA的比例最高(1.067±1.25)。关于不同盐度处理对卤虫成活率的影响据观察,一般而言,水盐度的增加会降低该物种的存活率。在盐度高于120(66.66±1.68%)和低于30 gL -1(89.66±0.34%)的培养第3天和盐碱度低于30(11.86±0.13%)的培养第13天观察到这种降低。)及70 gL -1以上。基本上可以得出结论,盐度为110 gL -1的方济会培养可以在氨基酸谱方面导致卤虫的生物富集。
更新日期:2020-05-14
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