Effects of vitamin E on growth performance,tissue physiological indices and muscle nutrients of crayfish
In order to determine the effects of vitamin E(VE)on the growth performance,tissue physiological indices and nutrients in muscle of shrimp,young shrimp with an average body weight of(3.12±0.58)g were selected.The supplementation of VE in the basal diet was 0,15,30,60,120,and 240 mg/kg,respectively,and the experiment lasted for 60 days.The results showed that addition of 120 mg/kg VE increased the specific growth rate,weight gain rateand meat content of crayfish significantly(P＜0.05).The feed coefficient was significantly decreased(P＜0.05).VE supplemental level had no significant effects on survival rate and hepatopancreas index of crayfish(P＞0.05).Addition of 120 mg/kg VE increased the activities of intestinal protease and lipase of crayfish significantly(P＜0.05).At the same time,the activities of catalase and superoxide dismutase in hepatopancreas were significantly increased,the total antioxidant capacity was significantly increased,and the content of malondialdehyde in hepatopancreas was significantly decreased(P＜0.05).Dietary supplementation of 120 mg/kg VE and above significantly increased the crude protein content in muscle of crayfish,and significantly decreased the crude fat content(P＜0.05).The results showed that dietary VE supplemental level affected the growth performance,physiological indexes and muscle nutritional quality of crayfish shrimp.And the optimal addition amount under the conditions of this experiment is 120 mg/kg.
万方数据
维普
