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首页> 外文期刊>Aquaculture Reports >Temperature and diet effect on the pepsin enzyme activities, digestive somatic index and relative gut length of Malabar blood snapper ( Lutjanus malabaricus Bloch & Schneider, 1801)
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Temperature and diet effect on the pepsin enzyme activities, digestive somatic index and relative gut length of Malabar blood snapper ( Lutjanus malabaricus Bloch & Schneider, 1801)

机译：温度和饮食对马拉巴尔红鲷鱼的胃蛋白酶活性，消化体指数和相对肠道长度的影响（Lutjanus malabaricus Bloch＆Schneider，1801）

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摘要

An integrated experiment was performed on juvenile Malabar blood snapper ( Lutjanus malabaricus ) to investigate the effect of temperature and diet in their pepsin activities in relation with digestive somatic index ( I DS) and relative gut length (RGL). One hundred twenty L. malabaricus juvenile (13–15 cm) were equally distributed among four exposed temperature treatments (22, 26, 30 and 34 °C) representing their seasonal range and to account for end of century predicted temperatures, and two diets as commercial pellet and natural shrimp. After 7 days of acclimation period fish were reared for 30 days in twenty four 400 l glass aquaria at a stocking density of 5 fish tank?1. All treatments were three replications. The result showed that, I DS and RGL gradually decreased with increasing temperature up to 30 °C and again increase at 34 °C. And the values were also higher in pellet feeding fish than shrimp feeding fish at all the temperatures. Alternatively, in pepsin activity, an increased activity was seen between 26 °C to 30 °C and this activity was significantly higher than the 22 °C and 34 °C ( P ?1), followed by those at 26, 34 and 22 °C ( P.
机译：对幼年马拉巴尔红鲷鱼（Lutjanus malabaricus）进行了一项综合实验，以研究温度和饮食对其胃蛋白酶活性与消化体指数（I DS ）和相对肠长（RGL）的关系。 。一百二十个乳酸杆菌幼虫（13-15厘米）平均分布在四种暴露的温度处理（22、26、30和34°C）中，这些温度处理代表其季节范围并解释本世纪末的预测温度，两种饮食分别为商业颗粒和天然虾。适应期7天后，将鱼在24只400升玻璃水族箱中饲养30天，放养密度为5条鱼缸？1 。所有处理均为三重复。结果表明，随着温度升高至30°C，I DS 和RGL逐渐降低，并在34°C时再次升高。在所有温度下，颗粒饲料鱼的值也高于虾饲料鱼的值。另外，胃蛋白酶的活性在26°C至30°C之间有所增加，且该活性明显高于22°C和34°C（P？1 ），其次是26 34和22°C（P.

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