不同藻类对脊尾白虾生长及呈味氨基酸的影响

doi:10.16378/j.cnki.1003-1111.20232

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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. closterium minutissima 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. closterium minutissima 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. closterium minutissima 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.

Key words： alga Exopalaemon carinicauda growth survival flavor amino acid

Received: 26 October 2020

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	Articles by authors
	ZHAO Zhenhui
	LYU Meiqi
	CUI Liwei
	PANG Zhiyu
	ZHANG Qingqi
	GAO Huan
	YAN Binlun

Cite this article:

ZHAO Zhenhui,LYU Meiqi,CUI Liwei, et al. Effects of Different Algae on Growth and Flavor Amino Acids of Ridgetail White Prawn Exopalaemon carinicauda[J]. Fisheries Science, 2022, 41(4): 658-663.

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https://www.shchkx.com/EN/10.16378/j.cnki.1003-1111.20232 OR https://www.shchkx.com/EN/Y2022/V41/I4/658

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