The effect of water temperature on food transit time and digestive enzymes activity in Caspian kutum (Rutilus kutum) larvae
2014
Nahid Ghysvandi | Abdolmajid Hajimoradloo | Seyed Hossein Hoseinifar
The present study investigates the effects of water temperature on digestive enzymes activity and food transit time in Caspian kutum ( Rutilus kutum ) larvae. Caspian kutum larvae (532 ± 0.05 and 543 ± 0.02 mg) were divided into two groups with three replicates and reared at different water temperature i.e. 25.6 ± 0.4°C (T<sub>1</sub>) and 18.4 ± 0.1°C (T<sub>2</sub>). At the end of the experiment, sampling of intestine was performed at 0, 1, 3, 5, 8, 16, 24 and 30 h after feeding from each treatment. In T<sub>2</sub>, food was observed until 24 h after feeding and the intestine was empty 29 h after feeding, while in T<sub>1</sub> 19 h after feeding the intestine was empty. Digestive enzymes activities were higher in T<sub>2</sub> treatment. The peaks of trypsin and alkaline phosphatase enzymes activity were found 8 h after feeding in T<sub>1</sub>, while occurred 16 h after feeding in T<sub>2</sub>. The highest chymotrypsin and alpha-amylase enzymes activity were observed 5 and 8h after feeding in T<sub>1</sub> and T<sub>2</sub>, respectively. These results confirmed remarkable effects of temperature on food transit time and digestive enzymes activity of Caspian kutum.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Iranian Society of Ichthyology
