丁香酚麻醉大口黑鲈的保活温度优化

Optimization of Keep-alive Temperature of Eugenol Anesthetized Largemouth Bass

摘要:

为探讨温度对有水保活大口黑鲈代谢与肌肉品质的影响，研究了不同丁香酚浓度对大口黑鲈的麻醉效果。选取最佳浓度麻醉大口黑鲈，分别在5，10，15和20 ℃的条件下保活，测定了不同温度下的存活率、氨氮含量、血液生化指标与肌肉品质的变化。结果显示：大口黑鲈的较佳丁香酚浓度为18 mg/L，在5 ℃保活72 h存活率为0，在10、15和20 ℃下保活96 h后的存活率分别100%，75%和0%；随着保活时间延长，与15 ℃，20 ℃组相比，10 ℃组的总氨氮降低24.12%~51.24%，血糖含量先增加后下降，保活72 h后，10 ℃处理组血清中皮质醇、谷草转氨酶、谷丙转氨酶、碱性磷酸酶和尿素氮分别比20 ℃组低260.44 pg/mL、52.54 mmol/L、8.76 mmol/L、3.26 mmol/L和8.22 mmol/L（p<0.05），而溶菌酶、总抗氧化能力和谷胱甘肽过氧化物酶含量均显著高于其它组（p<0.05）；10 ℃肝脏HSP90的表达量显著低于15 ℃和20 ℃；肌肉指标中，15 ℃和20 ℃组糖原、粗蛋白含量和pH显著低于10 ℃组。表明10 ℃保活条件下大口黑鲈抗氧化物酶活性增强，应激降低，肌肉品质影响较小。因此，10 ℃适合大口黑鲈的长途保活运输。

Abstract:

In order to investigate the effect of temperature on the metabolism and muscle quality of largemouth bass, the anesthesia effect of different concentrations of eugenol on largemouth bass was investigated. Largemouth bass were anesthetized at the optimal eugenol concentration and kept alive at 5, 10, 15 and 20 ℃, respectively. The survival rate at different temperatures, water quality, blood biochemical indicators and chemical properties of muscle quality were measured. The results showed that the optimal concentration of eugenol was 18 mg/L, and the survival rate was 0 after preservation for 72 h at 5 ℃, and the survival rates were 100%, 75%, 0 after 96 h at 10, 15 and 20 ℃, respectively. With the prolongation of the survival time, the total ammonia nitrogen in the 10 ℃ group decreased by 24.12% to 51.24%, respectively, compared with those of 15 ℃ and 20 ℃ groups. The blood glucose content increased first and then decreased. After keeping alive for 72 h, compared to the 20 ℃ group, the serum cortisol, aspartate aminotransferase, alanine aminotransferase, alkaline phosphataseand urea nitrogen in the 10 ℃ group decreased by 260.44 pg/mL, 52.54 mmol/L, 8.76 mmol/L, 3.26 mmol/L, 8.22 mmol/L, respectively (p<0.05), while lysozyme, total antioxidant capacity and glutathione peroxidase content were significantly higher than those of the other groups (p<0.05). The liver HSP90 expression at 10 ℃ was significantly lower than those of 15 ℃ and 20 ℃. Among muscle indicators, the contents of glycogen, crude protein and pH at 15 ℃ and 20 ℃ were significantly lower than those at 10 ℃. The results showed that the activity of metabolic enzymes of largemouth bass was increased, the stress was decreased and the muscle quality was affected a little at 10 ℃. In conclusion, the most appropriate temperature for long-distance keep-alive transportation of largemouth bass is about 10 ℃.