Effect of temperature on growth, digestion and immunity of green, white and purple sea cucumbers, Apostichopus japonicus (Selenka)

doi:10.1111/are.13886

	Effect of temperature on growth, digestion and immunity of green, white and purple sea cucumbers, Apostichopus japonicus (Selenka)
	Liu, Jialiang 1; Li, Jing1 ; Cao, Xuebin 1; Song, Shengliang 1; Li, Junhua 1; Wang, Fuchen 1; Wang, Linchao 1; Liu, Shilin 2
	2019
发表期刊	AQUACULTURE RESEARCH
ISSN	1355-557X
卷号	50 期号:1 页码:219-225
通讯作者	Cao, Xuebin(caoxvebin1978@163.com) ; Liu, Shilin(shlliu72@126.com)
摘要	Three color morphs (white, green and purple strains) of Apostichopus japonicus (Selenka) were cultured in artificial seawater, for approximately 90 days, in three temperature ranges: 27-22 degrees C (high), 22-17 degrees C (mid) and 17-12 degrees C (low). All strains grew in all temperature ranges. Temperature significantly affected growth rate, digestibility, digestive enzymes and immune-related enzymes. Highest specific growth rates were exhibited in 4-month-old sea cucumbers at mid and high temperatures, and in 16-month-old sea cucumbers at mid and low temperatures. Specific growth rates of green and purple strains were not significantly different, but were significantly higher than that of the white strain at mid temperatures. The digestibility of each strain was significantly higher at 27 degrees C, 22 degrees C and 17 degrees C than at 12 degrees C. Green-strain digestibility was higher than that of purple and white strains at specific temperatures. Protease and amylase activities of all strains followed bell-shaped temperature curves with maximum digestive enzyme activity at 17 degrees C. The activities of alkaline and acid phosphatases were higher in the guts of the green strain than in the white or purple strains at the same temperature. Superoxide dismutase activity was higher in the purple strain than in white and green strains.
关键词	Apostichopus japonicus digestion growth immunity strain temperature
DOI	10.1111/are.13886
收录类别	SCI
语种	英语
资助项目	Agricultural Seed Project of Shandong Province[2017LZGC010] ; Agricultural Seed Project of Shandong Province[2016LZGC032] ; Key Research and Development Program of Shandong Province[2016GGH4504] ; Agricultural Seed Project of Shandong Province[2017LZGC010] ; Agricultural Seed Project of Shandong Province[2016LZGC032] ; Key Research and Development Program of Shandong Province[2016GGH4504]
WOS研究方向	Fisheries
WOS类目	Fisheries
WOS记录号	WOS:000456144900021
出版者	WILEY
引用统计	被引频次：5[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.qdio.ac.cn/handle/337002/160671
专题	海洋生态与环境科学重点实验室
通讯作者	Cao, Xuebin; Liu, Shilin
作者单位	1.Shandong Oriental Ocean Sci Tech Co Ltd, Natl Algae & Sea Cucumber Engn Tech Res Ctr, Yantai, Shandong, Peoples R China 2.Chinese Acad Sci, Inst Oceanol, Key Lab Marine Ecol & Environm Sci, Qingdao, Shandong, Peoples R China
通讯作者单位	中国科学院海洋研究所
推荐引用方式 GB/T 7714	Liu, Jialiang,Li, Jing,Cao, Xuebin,et al. Effect of temperature on growth, digestion and immunity of green, white and purple sea cucumbers, Apostichopus japonicus (Selenka)[J]. AQUACULTURE RESEARCH,2019,50(1):219-225.
APA	Liu, Jialiang.,Li, Jing.,Cao, Xuebin.,Song, Shengliang.,Li, Junhua.,...&Liu, Shilin.(2019).Effect of temperature on growth, digestion and immunity of green, white and purple sea cucumbers, Apostichopus japonicus (Selenka).AQUACULTURE RESEARCH,50(1),219-225.
MLA	Liu, Jialiang,et al."Effect of temperature on growth, digestion and immunity of green, white and purple sea cucumbers, Apostichopus japonicus (Selenka)".AQUACULTURE RESEARCH 50.1(2019):219-225.