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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/14726

Title: 探討草蝦稚蝦與石斑魚稚魚之對胺基苯甲酸需求
Study on the p-aminobenzoic acid requirement of juvenile grass shrimp, Penaeus monodon and juvenile grouper, Epinephelus malabaricus.
Authors: Yu-Chun Cheng
鄭宇君
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 草蝦;石斑魚;對胺基苯甲酸
grass shrimp;grouper;p-aminobenzoic acid
Date: 2004
Issue Date: 2011-06-30T07:43:04Z
Abstract: 本論文研究目的在建立草蝦稚蝦(Penaeus monodon)及石班魚稚魚(Epinephelus malabaricus)之對胺基苯甲酸(p-aminodenzoic acid, PABA)最適需求量。 研究一:草蝦稚蝦(平均初重0.23 ± 0.01 g),餵食基礎飼料中添加0、100、300、600、1,000、1,500、3,000及5,000 mg PABA/kg diet,其實際分析值分別為0、108、309、603、1,027、1,501、3,060、5,233 mg/kg diet等總共八個實驗組,每組三重覆,於玻璃水缸中飼養八週。實驗結果顯示蝦體之增重百分率、蛋白質效率、存活率、飼料效率及肝體比在各組之間均無顯著(P>0.05)差異。餵食添加≧1,501 mg PABA/kg各組肝胰臟中PABA含量顯著(P<0.05)高於餵食添加≦603 mg PABA/kg各組;餵食添加≧1,027 mg PABA/kg之各組蝦體肌肉PABA含量高於其他各組。蝦體淋巴液中PABA含量在各組之間無顯著差異。餵食≦603 mg PABA/kg各組之蝦體脂質過氧化程度高於餵食≧1,027 mg PABA/kg之各組。以飼料中實際PABA含量分析蝦體肝胰臟中PABA蓄積量與蝦體脂質過氧化程度,估得草蝦稚蝦對PABA之最適需求量為1600-1968 mg/kg diet。 研究二:石班魚稚魚(平均初重5.95 ± 0.02 g),餵食基礎飼料中添加0、50、100、200、400、600、800及1,200 mg PABA/kg diet,其實際值經分析分別為0、50、104、209、408、608、812及1,210 mg/kg diet等總共八個實驗組,每組三重覆,於密閉循環系統中飼育八週。實驗結果顯示餵食缺乏PABA之控制組魚體外表無明顯缺乏症狀。魚體增重百分率以餵食≧408 mg PABA/kg 各組顯著(P<0.05)高於餵食≦209 mg PABA/kg各組。魚體之蛋白質效率、存活率、飼料效率及肝體比在各組之間均無差異(P>0.05)。餵食608 mg PABA/kg組之魚體肝臟PABA含量高於其他各組;餵食608 mg PABA/kg組魚體肌肉PABA含量高於餵食≦209 mg PABA/kg之各組。魚體血漿中PABA含量在各組之間無顯著差異。餵食≦50 mg PABA/kg各組之肝臟脂質過氧化程度高於餵食≧608 mg PABA/kg之各組。以飼料中實際PABA含量對魚體增重率與肝臟脂質過氧化抑制程度及對魚體肝臟中PABA蓄積量作分析,估得石斑魚稚魚之PABA最適需求量為460-526 mg/kg diet。
Two experiments were conducted to quantify the optimum dietary p-aminobenzoic acid (PABA) requirements of juvenile grass shrimp (Penaeus monodon) and juvenile grouper (Epinephelus malabaricus). Experiment I. Semi-purified basal diet supplemented with p-aminobenzoic acid at 0, 100, 300, 600, 1000, 1500, 3000 and 5000 PABA mg/kg diet providing the actual dietary value of 0, 108, 309, 603, 1027, 1501, 3060, 5233 mg PABA/kg diet, respectively. Each diet was fed to triplicate groups of P. monodon (initial weight 0.23 ± 0.01 g) in a non-recirculated rearing system for 8 weeks. Hepatic PABA concentration was higher (p<0.05) in shrimp fed diets supplemented with ≥ 1501 mg PABA/kg than shrimp fed diets with ≤ 603 mg PABA/kg. Muscle PABA concentration was higher in shrimp fed diets with ≥ 1027 mg PABA/kg than all the other dietary groups. Shrimp fed diets with ≤ 603 mg PABA/kg had higher hepatic lipid peroxidation than shrimp fed diets with ≥1027 mg PABA/kg. Analysis by polynomial regression of the hepatic PABA concerntration and by broken-line regression of the whole body peroxidation concentration of the shrimp against the analyzed dietary PABA concentration indicated that the optimal PABA requirements of the juvenile shrimp is approximately 1600-1968 mg PABA/kg diet. Experiment II.Semi-purified basal diet supplemented with p-aminobenzoic acid at 0, 50, 100, 200, 400, 600, 800 and 1200 PABA mg/kg diet providing the actual dietary values of 0, 50, 104, 209, 408, 608, 812 and 1210 mg PABA/kg diet, respectively. Each diet was fed to triplicate groups of E. malabaricus (initial body weight 5.95 ± 0.02 g) in a recirculated rearing system for 8 weeks. Fish fed diets supplemented with ≥ 408 mg PABA/kg had significantly higher (p<0.05) weight gain than fish fed diets with ≤ 209 mg PABA/kg. Hepatic PABA concentration in fish fed diet with 608 mg PABA/kg was higher than all the other dietary groups; muscle PABA concentration in fish fed diet with 608 mg PABA/kg was higher than fish fed diets with ≤ 209 mg PABA/kg. Higher hepatic lipid peroxidation was in fish fed diets with ≤ 50 mg PABA/kg than fish fed diets with ≥ 608 mg PABA/kg. Analysis the weight gain, hepatic peroxidation concentration and hepatic PABA concentration of the fish against the analyzed dietary PABA concentration indicated that the optimal dietary PABA requirement of juvenile grouper is approximately 460-526 mg PABA/kg diet.
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0M92320045
http://ntour.ntou.edu.tw/ir/handle/987654321/14726
Appears in Collections:[食品科學系] 博碩士論文

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