【摘 要】
：
为探讨丁(鳄)(Tinca tinca)消化生理,研究了其不同生长阶段消化酶活性变化和分布以及温度变化(10、20、30、40、50、60℃)对丁够幼鱼的蛋白酶、淀粉酶活性的影响.结果显示:(1
【机 构】
：
辽宁医学院畜牧兽医学院,大连海洋大学生命科学与技术学院
论文部分内容阅读
为探讨丁(鳄)(Tinca tinca)消化生理,研究了其不同生长阶段消化酶活性变化和分布以及温度变化(10、20、30、40、50、60℃)对丁够幼鱼的蛋白酶、淀粉酶活性的影响.结果显示:(1)在鱼苗、鱼种、幼鱼、成鱼4个生长阶段,蛋白酶比活力从鱼苗到鱼种逐渐增强,幼鱼和成鱼阶段有所减弱；脂肪酶比活力从鱼苗到鱼种阶段明显降低,到幼鱼至成鱼阶段略有回升；淀粉酶比活力从鱼苗到成鱼阶段逐渐增强.(2)在pH 7.5时,丁够幼鱼肝胰脏、前肠、后肠蛋白酶和淀粉酶的最适温度分别为40、60、60C和30、40、40℃.实验结果表明,随着丁(鳄)的生长发育,其对蛋白质和脂肪的消化能力减弱,但对碳水化合物的消化能力增强；温度对丁(鳄)消化酶的影响较大.
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