Effects of Different Algae on Growth and Flavor Amino Acids of Ridgetail White Prawn Exopalaemon carinicauda
ZHAO Zhenhui1, LYU Meiqi1, CUI Liwei1, PANG Zhiyu1, ZHANG Qingqi2, GAO Huan1,3,4, YAN Binlun1,3,4
1.Key Laboratory of Marine Biotechnology of Jiangsu Province, College of Marine Science and Fisheries, Jiangsu Ocean University, Lianyungang 222005, China; 2.Lianyungang Ganyu Jiaxin Aquatic Products Development Co., Ltd., Lianyungang 222100, China; 3.Jiangsu Marine Biological Industry Technology Collaborative Innovation Center, Lianyungang 222005, China; 4.Jiangsu Provincial Platform for Conservation and Utilization of Agricultural Germplasm, Nanjing 210014, China
Abstract:In order to explore the effects of different kinds of micro-algae on the growth, survival and the flavor amino acids in the body of ridgetail white prawn Exopalaemon carinicauda after feeding, ridgetail white prawn with body weight of (0.90±0.13) g and body length of (4.43±0.47) cm were reared in a 55 cm × 40 cm × 30 cm tank. Then Chlorella (marine) (group A), Nannochloropsis oculata (group B) or Nitzschia closterium minutissima (group C) were added. The algae density was maintained at a concentration of 106 cell/mL, and the control group without algae liquid. At the end of the experiment, the survival rate (SR), weight gain rate (WGR), specific growth rate (SGR) and flavor amino acids content in muscle were calculated. The results of 4-week feeding showed that there was the minimal survival rate of (13.33±3.82)% in Chlorella (marine) group, and the maximal, survival rate (65.00±11.46)% in N. oculata group higher than that in the control group (40.00±6.61)%. The prawn in Chlorella (marine) group had the highest weight increase rate (46.35±8.06)%, and specific growth rate (1.81±0.27)%. The weight increasing rate and specific growth rate in N. oculata group were (29.26±2.33)% and (1.22±0.09)% higher than those in control group, without significant difference (P>0.05); the weight increasing rate in N. closteriumminutissima group was (6.10±2.81)% lower than that in control group (24.50±9.70)% (P<0.05). The contents of total ammonia nitrogen and nitrite in C. vulgaris (marine) group were found to be lower than those in other groups, and the water quality was relatively good, indicating that Chlorella (marine) had a good regulating effect on the water quality of ridgetail white prawn. It was found that N. closteriumminutissima environment was not conducive to the growth of ridgetail white prawn, Chlorella (marine) and N. oculata environment promoted the growth of ridgetail white prawn. The total amount of flavor amino acids was (30.84±0.12)% in Chlorella (marine) group, (28.65±0.44)% in N. oculata group, and (29.15±0.70)% in N. closteriumminutissima group, significantly higher than that in the control group (P<0.05). The finding provides reference and helps for further improvement of the muscle quality and economic benefits of prawn culture.
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