作　　者： ; ; ;

机构地区： 广东海洋大学广东省海洋开发研究中心

出　　处： 《水产科学》 2011年第7期391-394,共4页

摘　　要： 在基础饲料中分别添加沼泽生红冬孢酵母干酵母和活酵母,在水温(26.2±1)℃、pH 7.4～8.0、盐度5条件下,进行为期6周的养殖试验。研究沼泽生红冬孢酵母对凡纳滨对虾肝胰腺消化酶和肠道微生物的影响。结果表明,饲料中添加干酵母,能显著提高凡纳滨对虾肝胰腺中蛋白酶和脂肪酶活性(P<0.05);添加活酵母,能显著提高蛋白酶活性(P<0.05)。添加干酵母能显著减少对虾肠道内细菌总数、弧菌数、弧菌/总细菌比(P<0.05);添加活酵母能显著减少对虾肠道内弧菌数、弧菌/总细菌比例(P<0.05)。沼泽生红冬孢酵母能提高对虾消化酶活性和改善肠道微生物群落结构,可作为对虾养殖的益生菌。 Dry yeast and live yeast Rhodosporidium paludigenum were added to basic diet for Pacific white leg shrimp Litopenaeus vannamei at water temperature of（26.2±1） ℃,pH of 7.4～8.0 and a salinity of 5.The effects of dietary R.paludigenum on digestive enzyme activities were studied in hepatopancreases and intestinal microbes of the shrimp fed for cweeks.Results showed that the diet supplemented with dry yeast significantly enhance the proteased activity and lipase activity（P0.05）,but no significant differences were found in the amylase activities（P0.05）.Higher protease activity in the shrimp fed the live yeast diet was also observed.Total bacterium counts,Vibrio counts and the ratios of Vibrio counts and total bacterium counts in the intestines in the shrimp fed the dry yeast diet were significantly lower than those in the shrimp fed the control diet（P0.05）.The live yeast supplementation also significantly decreased the Vibrio counts and the ratio of Vibrio and total bacterium counts in the intestines.The present results indicate that R.paludigenum as a potential probiotic for shrimp aquaculture can enhance digestive enzyme activities and improve intestinal microbial structures in the shrimp.

关 键 词： 凡纳滨对虾 海洋红酵母 沼泽生红冬孢酵母 消化酶 肠道微生物

领　　域： [农业科学] [农业科学]