论文部分内容阅读
比较了对虾、螯虾和龙虾育苗水体中的微植物群,发现微藻对甲壳类幼体的生长和发育有影响.日本对虾幼体培育水温24.5～28℃,投喂硅藻Nannochlorpsis sp.,Tetraselmis sp.,人工微粒饵料和卤虫无节幼体.美洲螯虾幼体培育水温约20℃,投喂卤虫.龙虾叶状幼体培育水温约20℃,投喂卤虫无节幼体和紫贻贝.对虾和螯虾育苗水体中的活茵总数比龙虾育苗水体中的高.在螯虾和龙虾育苗水体中,产生灰白色和白色茵落的细菌在数量上占优势.在对虾育苗水体中,除这些细茵外,还可分离到黄色、桔红色茵落和由游动细菌组成的茵落.当能分离出游动细菌时,龙虾叶状幼体的摄食行为减弱并发生死亡.与对虾和螯虾幼体相比,龙虾叶状幼体对细菌的出现更敏感.
The micro flora in shrimp, crayfish and lobster were compared to find out that microalgae had an impact on the growth and development of crustacean juveniles.The juvenile Japanese shrimp larvae were incubated at 24.5-28 ℃ and fed with diatom Nannochlorpsis sp., Tetraselmis sp Artificial microparticle feed and Artemia nauplii nauplii juvenile culture temperature of about 20 ℃, fed Artemia. Lobster leaf larvae incubation temperature of about 20 ℃, fed Artemia nauplii and purple mussel. And the total number of live crayfish in the nurturing waters was higher than that in the lobster nursery waters.In the waters of crayfish and lobster nursery schools, the bacteria that produced off-white and white colonies were dominant in quantity. Yin, but also isolated yellow, orange-red colonies and by the swimming bacteria Yinluan.When swimming bacteria can be isolated, lobster leaf feeding behavior weakened and died.With shrimp and crayfish larvae phase Lobster leaf-like larvae are more susceptible to the presence of bacteria than their counterparts.