碩士 / 國立臺灣海洋大學 / 水產養殖學系 / 103 / This study was to find out the dietary effects of four natural antioxidant supplements on rearing performance, antioxidant capacity, immune response, physiological reaction and resistance to hypoxia stress of white shrimp (Litopenaeus vannamei). Four kinds of natural antioxidants used are astaxanthin (AX), curcumin (CU), Salvia extract (SA) and sesame extracts (SE). Each supplement was incorporated into a basal diet with the same diphenylpicryihydrazyl (DPPH) antioxidant capacity. These 4 diets and a control diet(C) without supplement were fed to the shrimp for 10 weeks, and each diet had 3 replicates. Rearing performance such as survival, growth and feed consumption was monitored. After rearing, the resulting shrimp were subjected to hypoxia stress and the antioxidant capacity, immune response, physiological reactions and oxygen consumption rate were monitored. The results showed no difference in survival among the treatments and the shrimp fed CU had the best growth. Compared to the control, adding antioxidants improved the antioxidant capacity such as total antioxidant capacity (TAS), Glutathioine peroxidase (GPx), Alanine aminotransferase (ALT), Aspartate aminotransferase (AST), superoxide dismutase enzymes (Superoxide dismutase, SOD) and increased Total haemocyte counts (THC). Curcumin show at TAS, GPx, ALT, AST and terms of THC, AX compared to, Salvia, sesame and control group had the best antioxidant capacity, but it is slightly inferior in SOD sesame and Salvia. When under hypoxia stress, the glucose (Glucose, GLU) and lactic acid (Lactate, LAC) of all groups all increased, but triglycerides (Triglycerides, TRI) had no change. When under hypoxia stress, oxygen consumption rates (Oxygen consumption rate, OCR) of the groups supplemented with antioxidants were lower than the control group, but were of no difference among themselves. In conclusion, these four dietary antioxidants enhanced the antioxidant capacity and immune response of white shrimp but had no effects on physiological reactions. Furthermore, CU is able to promote the growth of white shrimp.
| Identifer | oai:union.ndltd.org:TW/103NTOU5086028 |
| Date | January 2015 |
| Creators | Lu, Chu-Feng, 盧主峰 |
| Contributors | Chien, Yew-Hu, 陳瑤湖 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 52 |
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