Anaesthetic Effects of Eugenol on Grass Shrimp (Palaemonetes sinensis) of Different Sizes at Different Concentrations and Temperatures.
Anaesthetic Effects of Eugenol on Grass Shrimp (Palaemonetes sinensis) of Different Sizes at Different Concentrations and Temperatures.
复制标题
不同浓度和温度下丁香酚对不同规格草虾的麻醉效果
DOI：
10.1038/s41598-018-28975-w
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发表时间：
2018-07-20
影响因子：
4.6
通讯作者：
Li X
中科院分区：
文献类型：
--
作者：
Li Y;She Q;Han Z;Sun N;Liu X;Li X
精油衍生物广泛用于麻醉水生动物。然而，麻醉效果往往根据麻醉剂、种类、温度、剂量以及这些因素之间的相互作用而变化。本研究评估了丁子香酚在不同浓度和温度下对三种尺寸的中华古虾的影响。发现丁子香酚剂量、水温和虾的大小显着影响 P 的麻醉效果。中华。诱导时间随着水温和丁子香酚浓度的增加而线性减少，而随着体重的增加而增加。然而，恢复时间随着浓度和温度的增加而延长，并随着身体尺寸的减小而缩短。在 100 和 200μL/L 丁香酚浓度下，在 72 小时恢复期间研究的所有温度下，中型和大型虾的存活率均保持在 80% 以上。然而，在24℃和28℃恢复5天后，小虾的成活率低于60%。这些结果表明丁子香酚是一种有效且快速的麻醉剂。中华虾，但它可能存在一些缺点，例如小虾恢复缓慢，并且在较高温度和剂量下可能死亡。
Essential oil derivatives are widely used for anaesthetising aquatic animals. However, the effectiveness of anaesthesia often varies according to the anaesthetic agent, species, temperature, dosage, and interactions among these factors. This study evaluated the effects of eugenol on three sizes of the shrimpPalaemonetes sinensisat different concentrations and temperatures. Eugenol dose, water temperature, and shrimp size were found to significantly influence anaesthesia inP. sinensis. Induction time decreased linearly with increasing water temperature and eugenol concentration, while it increased with body weight. However, recovery times lengthened with increasing concentration and temperature, and shortened with lower body size. At 100 and 200 μL/L eugenol concentrations, the survival rates of medium and large shrimps were maintained at over 80% at all temperatures studied over 72 h recovery. However, the survival rates of small shrimps were below 60% at 24 °C and 28 °C over 5 days of recovery. These results suggest that eugenol is an effective and rapid anaesthetic forP. sinensis, but it might have disadvantages such as slow recovery and possible mortality in small shrimps and at higher temperatures and dosages.
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影响因子：
2
作者：
Salin, KR
通讯作者：
Salin, KR
影响因子：
1.6
作者：
Schmit, Olivier;Mezquita, Francesc
通讯作者：
Mezquita, Francesc
影响因子：
2
作者：
Seol, Dong-Won;Lee, Jinhwan;Park, In-Seok
通讯作者：
Park, In-Seok
影响因子：
4.6
作者：
Readman GD;Owen SF;Knowles TG;Murrell JC
通讯作者：
Murrell JC
影响因子：
10.4
作者：
Harmon, Todd S.
通讯作者：
Harmon, Todd S.