黄豆胜肽对鳗鱼与吴郭鱼幼鱼成长及消化道蛋白酶活性之影响.DOCVIP

黃豆胜肽對鰻魚與吳郭魚幼魚成長及消化道蛋白酶 活性之影響 Comparison on growth and digestive protease activities of replacing fish meal with soy peptides meal in diets for juvenile eel (Anguilla japonica) and red tilapia (Tilapia sp.) 研究生：蔡慧珠 Hui-Chu Tsai 指導教授：邱謝聰 Shieh-Tsung Chiu 【摘要】 本研究含兩項實驗去探討黃豆胜肽對鰻魚及吳郭魚幼魚成長、及消化道蛋白酶活性之影響。日本鰻(Anguilloidae japonica)，初重約為34.90±1.30克，紅色吳郭魚(Tilapia sp.)，初重約為46.18±0.43克，分四組進行飼育試驗。每組隨機挑選50尾放養於塑膠桶中，水溫為26±1 ℃，每日投餵一次，投餵量為魚體重之 3%，每處理組採二重覆進行養殖實驗共八週。兩種實驗均分別以黃豆胜肽取代基礎飼料中 5% 的魚粉與直接在基礎飼料中添加 3% 及 5% 黃豆胜肽組，共三組，另以基礎飼料為控制組，每組飼料熱量約為4300 kcal/kg。飼育八週後，以黃豆胜肽取代 5% 魚粉之鰻魚增重率明顯最低(9.48 %)，額外添加 5% 黃豆胜肽之鰻魚增重率最高(26.22 %)，胃蛋白酶比活性與腸道及肝胰臟中胰蛋白酶比活性也最高(1.86 unit/mg protein)，澱粉酶也有類似趨勢。實驗二以黃豆胜肽取代5%魚粉之吳郭魚增重率明顯最高(48.31 關鍵字: 黃豆胜肽、胃蛋白酶、澱粉酶 【Abstract】 This study contained two experiments to evaluate the effects of soy peptides meal in diets for juvenile eel Anguilla japonica and red tilapia Oreochomis. sp. Eel with an initial weight of 35 ± 1 g (Red tilapia with an initial weight of 46.18 ± 0.43 g) were randomly assigned to 8 tubs of 50 fish per tub (red tilapia to 8 tubs of 30 fish per tub). 8 tubs randomly arranged within a block, were assigned to each of the four test diets. Water temperature was between 25 and 26 ℃ throughout the experiment I and II. An 8-week feeding trial was conducted to evaluate the growth and digestive protease activities effect of replacing fish meal with soy peptides meal in diets for juvenile eel (Anguilla japonica) and red tilapia (Tilapia sp.). The experimental fish were fed to apparent satiation one a day. Four diets containing control diet, put 3% and 5% soy peptides in control diet or a mixture of soy peptides meal and the fish meal, resulting in 5% of fish meal protein being replaced by soy peptides. Four diets caloric were abut 4300 kcal/kg. The percent weight gain (WG), feed efficiency ratio (FCR), Protein efficiency rate (PER), and survival of ell and tilapia fed different test diets for 8 weeks. In experiment I, the replacing amount is 5%, it is low to