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以刺参(Apostichopus japonicus)为实验对象,分别设置5个盐度水平(23、26、29、32和35),采用酶活性分析的方法比较研究了在不同盐度的养殖环境下,刺参消化道内前肠和中肠不同部位蛋白酶、淀粉酶和脂肪酶3种消化酶活性的差异。结果表明,盐度对刺参消化酶活性影响显著(P<0.05)。蛋白酶活力在盐度29时最高,淀粉酶活力在盐度32时最高,前肠脂肪酶活力在盐度32时最高,中肠脂肪酶活力在盐度29时最高。三种消化酶中,蛋白酶活力最高,淀粉酶次之,脂肪酶活力最低。
Apostichopus japonicus was used as experimental object, and five salinity levels (23, 26, 29, 32 and 35) were set respectively. Enzyme activity analysis was used to compare the effects of sea cucumber Difference of digestive enzymes activities of protease, amylase and lipase in different parts of intestine and midgut of digestive tract. The results showed that salinity had a significant effect on the digestive enzyme activity of sea cucumber (P <0.05). Protease activity was the highest at salinity 29, amylase activity was highest at salinity 32, forelimb lipase activity was highest at salinity 32, and midgut lipase activity was highest at salinity 29. Among the three digestive enzymes, protease activity was the highest, followed by amylase, and lipase activity was the lowest.