Effects of dietary lipid levels on body pigmentation and immune indicators in Koi carp Cyprinus carpio
SUN Xiang-jun1,LUO Lin1,JIANG Zhi-qiang2,SUN Yan-sheng1,SHI Dong-jie1,LIANG Yong-jun1
1.Beijing Fisheries Institute,Beijing 100068,China;432.Key Laboratory of North Mariculture,Ministry of Agriculture,Dalian Ocean University,Dalian 116023,China
Abstract: A feeding trial with triplication was conducted to investigate the effects of dietary lipid levels on body pigmentation and immune indicators in koi carp Cyprinus carpio.The koi carp with initial body weight of(5.85±0. 19)g were fed five diets containing 12%Spirulina and different lipid levels(5.36%,7.74%,10.52%,12.85%, and 15.45%)to apparent satiation at 15-25℃for 60 days.The results showed that there was significantly higher concentration of carotenoid in the skin of the fish fed the diet containing 10.52%lipid(with the maximal value) than that in the fish fed the other experimental diets(P＜0.05).The superoxide dismutase(SOD)and catalase (CAT)activities were found to be decreased with the increase in dietary lipid levels.No significant differences in alkaline phosphatase(AKP),and lactate dehydrogenase(LDH)activities were observed in the fish fed different diets(P＞0.05).It was concluded that the diet containing 10.52%lipid level showed improvement of body color in the koi carp fed the diet containing equivalent Spirulina.
孙向军, 罗琳, 姜志强, 孙砚胜, 史东杰, 梁拥军. 饲料脂肪水平对锦鲤体色和几项免疫指标的影响[J]. 大连海洋大学学报, 2011, 26(5): 397-401.
SUN Xiang-jun, LUO Lin, JIANG Zhi-qiang, SUN Yan-sheng, SHI Dong-jie, LIANG Yong-jun. Effects of dietary lipid levels on body pigmentation and immune indicators in Koi carp Cyprinus carpio. Journal of Dalian Ocean University, 2011, 26(5): 397-401.
2011, Vol. 26 
