| 作者： |
Xia, Yu; Liu, Cui; Fei, Shuzhan; Liu, Haokun; Han, Dong; Jin, Junyan; Yang, Yunxia; Zhu, Xiaoming; Xie, Shouqi |
| 论文摘要： |
A 56-day fish feeding trial was conducted to investigate the effects of dietary Arthrospira platensis on the growth performance, body chemical composition, serum biochemical parameters and antioxidant capacity in hybrid yellow catfish (Pelteobagrus fulvidraco female x Pelteobagrus vachelli male). Three experimental feeds were prepared. The protein concentrations of these three experimental diets were similar; one was a commercial diet (CD). The other two diets were with (AP(+)) or without (AP(-)) 1% A. platensis. A total of 270 hybrid yellow catfish were randomly divided into nine cages (three cages per treatment, 30 fish per tank) and fed experimental diets. In order to avoid the influence of different protein sources, the proportion of protein in each feed formulation was kept the same. The results revealed that dietary supplementation of 1% A. platensis significantly increased the food intake and growth performance of hybrid yellow catfish (P < 0.05). The crude lipid whole-body content was significantly decreased (P < 0.05). The activity of trypsin from the intestine of the AP(+) group was significantly higher than that of AP(-) (P < 0.05). The albumin (ALB), high density lipoprotein cholesterol (HDL-C), total cholesterol (TCHO), and total protein (TP) from the plasma of AP(+) were significantly higher than those of AP (P < 0.05), while the plasma total bile acid (TBA) decreased (P < 0.05). Plasma glutathione peroxidase (GSH-Px), catalase (CAT), superoxide dismutase (SOD) and lysozyme (LZM) of AP(+) were significantly higher than those of AP(-) (P < 0.05), while the plasma and hepatic malondialdehyde (MDA) were decreased (P < 0.05). The gene expression levels of akt2, pi3k, ghrelin, and npy of AP(+) were significantly higher than those of AP(-) (P < 0.05). The present results indicated that dietary supplementation of 1% A. platensis could promote the growth performance, reduce the fat content, improve the antioxidant capacity, and promote the expression of appetite genes. |
