低温暂养对大口黑鲈抗氧化能力及鳃组织结构的影响

Impact of low-temperature acclimation on antioxidant capacity and gill tissue structure of Micropterus salmoides

  • 摘要: 低温暂养旨在诱导活鱼进入休眠状态,以减少运输过程中的伤害和死亡率,是降低活鱼运输损耗的关键步骤。以大口黑鲈 (Micropterus salmoides) 为研究对象,探究了适宜的暂养水体温度,分析了暂养对鱼体肌肉组织、血清生化指标和抗氧化相关酶活性及呼吸机能的影响。结果表明,随着暂养温度的降低,大口黑鲈的呼吸频率逐渐减缓。在48 h暂养过程中,与较低温度 (9 ℃、12 ℃) 相比,较适宜温度 (15 ℃、20 ℃) 条件下的大口黑鲈在肌肉组织pH、血清生化指标及抗氧化能力方面均表现出显著组间差异 (p<0.05)。当水体温度维持在12 ℃时,大口黑鲈进入半休眠状态,水体中总氨氮 (TAN) 质量浓度的积累显著减少 (p<0.05) 且增速较缓。与暂养前相比,12 ℃组大口黑鲈的血清葡萄糖 (GLU) 和乳酸脱氢酶 (LDH) 浓度显著降低,总抗氧化能力 (T-AOC) 升高,其余指标均无显著性变化 (p>0.05);鳃组织中血细胞排列有序,鳃小片未出现明显变形。这表明12 ℃暂养不仅能有效维持水质,还能较好地保持鱼体的生理功能和抗氧化能力,从而减少因氧化应激反应造成的损伤。因此,建议在实际暂养及保活流通过程中将水体温度控制在12 ℃左右。

     

    Abstract: Low-temperature acclimation is critical for live fish transportation to reduce injuries and mortality by inducing the fish into semi-hibernate state. Thus, we investigated the suitable holding temperature for largemouth bass (Micropterus salmoides) transportation, focusing on the effect of water temperature on its muscle tissue, serum biochemical indicators, antioxidant enzyme activities and respiratory function. The results show that the respiratory rate of M. salmoides gradually decreased as temperature descended. Significant differences were observed in the muscle tissue, pH, serum biochemical indicators, and antioxidant capacity between temperatures (15 ℃ and 20 ℃) and lower temperatures (9 ℃ and 12 ℃) (p<0.05) during holding of 48-hour. M. salmoides exposed semi-hibernate state at 12 ℃, which led to a significant lower quality of total ammonia nitrogen (TAN) accumulation in the water (p<0.05) and a slower TAN increase rate. In the 12 ℃ group, the serum glucose (GLU) and lactate dehydrogenase (LDH) concentrations decreased significantly, while the total antioxidant capacity increased, with no significant changes on other indicators (p>0.05), and the blood cells in the gill tissue arranged orderly, with gill filaments showing no obvious deformation. The findings indicate that 12 ℃ holding not only effectively maintains water quality, but also effectively preserves the physiological functions and antioxidant capacity of fish, thereby reducing damage caused by oxidative stress reactions. Therefore, it is recommended to control the temperature of the water body at around 12 ° C during the actual holding and circulation process.

     

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