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標題: | 飼料添加高度不飽和脂肪酸與膽固醇對虱目魚耐寒之研究 Studies on dietary highly unsaturated fatty acids and cholesterol on the cold-proof of milkfish Chanos chanos |
作者: | 鄭建國 |
出版年 : | 1995 |
學位: | 碩士 |
摘要: | 台灣冬季常有寒流來襲而造成虱目魚的大量死亡,嚴重威脅此一產業,故尋求解決之道為當務之急。本研究利用脂質可以蓄積至魚體,進而影響魚體組成與生理的特性,於第一章探討不同n-3 HUFA含量、第二章探討不同膽固醇含量對虱目魚耐寒的影響,結果如下: 第一章降溫活存比較中,n-3 HUFA含量與魚油組相似的烏賊油組展現較佳的耐寒效果,顯示烏賊油中含有某些物質可協助魚體提升耐寒能力,由於一般烏賊油的膽固醇含量比魚油高出六倍,因此推測可能是膽固醇的影響,而使烏賊油組的耐寒能力優於脂肪酸組成相似的魚油組,故在第二章實驗進行膽固醇增進魚體耐寒可能性的評估。 第二章各組飼料n-3 HUFA含量皆調整在12-14%,而後進行膽固醇含量不同的影響評估,依飼料中添加膽固醇與否,分為持續添加膽固醇組、添加三週而後不添加膽固醇組、不添加膽固醇組及第一年降溫活存最佳的烏賊油組,實驗結果,在膽固醇添加組與未添加組降溫活存比較上,含0.8%膽固醇的膽固醇添加組在飼養第三週後雖較差些,但第五、七週則有較佳之效果。含0.7%膽固醇的烏賊油組則在飼養第七週後有最佳降溫活存率,再次驗證烏賊油添加之耐寒效果。 The cold front attacks Taiwan in winter causes lots of milkfish dead and badly influences this fishery field. This research is to find out the solution to this top urgent problem. The lipid deposited in fish affects their construction and physical characteristics may solve this cold problem to fish. The experiment was performent in two parts. Firstly the study was conducted to examine the different oils of n-3HUFA and secodly to examine cholesterol supplementation of artificial diet on the cold-proof milkfish Chanos chanos. The results are: In the first experiment, the group fed with squid oil diet had a better cold-proof than the similar content of n-3 HUFA in fish oil diet . It is showed that squid oil had some substances for fish to enhance cold-proof ability. The content of cholesterol of squid oil is six times higher than fish oil. From this finding, it is supposed that the content of cholesterol of squid oil diet makes the cold-proof ability superior to the group of fish oil diet. In the second experiment, feeding trial was conducted to examine cholesterol supplementation of artificial diet on the cold-proof of milkfish. In the second experiment, feeding trial was adjusted that the percentage of n-3 HUFA in each diet ranged from 12 to 14, and to examine the affects of dietary cholesterol supplemented diets. According to cholesterol supplemented or not and the group of squid oil, it is divded to 7 groups. It is showed that cholesterol-added groups got cold-proof wrose after the third week, but was better in the fifth and seventh week. The group of squid oil had the best survival rate of cold-proof in the seventh week. With both experiments, it is suggested that addition of approximately 3% squid oil to the diet will enhance the cold-proof ability of milkfish. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/76171 |
全文授權: | 未授權 |
顯示於系所單位: | 漁業科學研究所 |
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