论文部分内容阅读
就饵料配方而言,消化能力是一项重要指标.试验纯饵料的总干重消化率(ATDD)和蛋白质消化率(APD)在3种对虾(褐对虾、白对虾和万氏对虾)中进行了研究.对各种脂源(椰子、玉米、油鲱和猪油)、脂类(0、6%、12%)和纤维素(0、6%、12%)进行了测算.各种脂源饵料影响着ATDD.通过使用猪油对油鲱的比较,发现ATDD是低的.脂源并不影响APD.增加脂类含量并未明显影响褐对虾的ATDD.在6%脂类含量中发现明显地降低了万氏对虾的消化能力,但未明显地改变其APD.利用褐对虾的试验表
Digestibility is an important indicator in terms of dietary formulations.The total dry weight digestibility (ATDD) and protein digestibility (APD) of the tested pure diet were determined in three species of shrimp (P. shrimp, P. shrimp and P. vannamei) The studies were conducted on various lipid sources (coconut, corn, shad and lard), lipids (0,6%, 12%) and cellulose (0,6%, 12% The source diet affected ATDD and ATDD was found to be low by comparison with shad using lard, and the lipid source did not affect APD. Increasing the lipid content did not significantly affect the ATDD of P. shrimp. It was found at 6% lipid content Significantly reduced the digestibility of Penaeus vannamei, but did not change its APD significantly.