Effect of Dietary Essential Oils on Growth, Feed Utilization and Meat Yields of White Leg Shrimp L. vannamei
Effect of Dietary Essential Oils on Growth, Feed Utilization and Meat Yields of White Leg Shrimp L. vannamei
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DOI：
10.5713/ajas.2011.11006
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发表时间：
2011-06
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影响因子：
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通讯作者：
J. D. Kim;T. Nhut;T. N. Hải;C. Ra
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文献类型：
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作者：
J. D. Kim;T. Nhut;T. N. Hải;C. Ra
研究了饲粮中添加精油对凡纳滨白腿虾生长、饲料利用和肉产量的影响。在封闭循环系统中，将重0.62 g的白虾苗保存在12个水箱（75头/500升）中的一个水箱中。4种试验饲粮、1种商品饲粮（对照）、植物杀虫油（PO）、牛至油（OO）和发酵大蒜液（GL）分别饲喂16周。整个实验期间的平均水质值水温、pH、盐度和溶解氧分别为27.8±1℃、7.6±0.3、15.5±0.3 g/L和6.1±0.3 mg/L。试验结束时，每缸随机取样10只对虾，剥壳去头后评估产肉率（%）。饲喂16周后，对虾终重为21.9 ~ 23.6 g。饲料系数各组间差异不显著（p < 0.05），对照组最低（1.95），PO组最高（2.30）。特定生长率在3.18% ~ 3.25%之间，差异不显著（p < 0.05）。各处理平均日增重均为0.2 g。死亡率从对照组的35.1%到OO组的44.9%不等。肉品产量稳定在对照的52.1%和PO的53.0%。本研究提示，天然精油对白腿虾的生长性能、死亡率和肉产量没有任何改善作用。（关键词：凡纳米白对虾，精油，生长，死亡率，肉品产量）
Effect of dietary essential oils on growth, feed utilization and meat yields of white leg shrimp L. vannamei was investigated. White shrimp fry weighing 0.62 g were kept in one of 12 tanks (75 head/500 L holding tank) in a closed recirculation system. Four experimental diets, a commercial diet (control), phytoncide oil (PO), oregano oil (OO) and fermented garlic liquid (GL) were fed for 16 weeks. The mean water quality values for the whole experimental period were 27.8±1°C, 7.6±0.3, 15.5±0.3 g/L and 6.1 ±0.3 mg/L for water temperature, pH, salinity and dissolved oxygen, respectively. At the end of the trial, 10 shrimp per tank were randomly sampled and meat yields (%) were evaluated after peeling the shell and removing the head. After a 16 week feeding trial, final weight of shrimp ranged from 21.9 g to 23.6 g. Feed conversion was not significantly different among groups (p>0.05), which was the lowest (1.95) in the control and highest (2.30) in the PO. Specific growth rate was also not significantly different (p>0.05) and ranged from 3.18% to 3.25%. Average daily gain of 0.2 g was obtained in all treatments. Mortality varied from 35.1% for control to 44.9% for OO. Meat yields maintained constant at 52.1% for control to 53.0% for PO. The study suggested that natural essential oils could not exert any improvement in growth performance, mortality and meat yields of white leg shrimp. (Key Words : White Shrimp (L. vannamei), Essential Oils, Growth, Mortality, Meat Yields)