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研究生:蕭佳佩
研究生(外文):Jia-pei Shiau
論文名稱:高脂量飼料脂肪不飽和度及氧化程度對海鱺成長、體組成、體內氧化狀態及健康影響
論文名稱(外文):Effects of dietary lipid unsaturation and oxidation on growth, body composition, oxidative status and health of the juvenile cobia Rachycentron canadum fed high-lipid diets
指導教授:陳宏遠陳宏遠引用關係
指導教授(外文):Houng-Yung Chen
學位類別:碩士
校院名稱:國立中山大學
系所名稱:海洋生物研究所
學門:自然科學學門
學類:海洋科學學類
論文種類:學術論文
論文出版年:2009
畢業學年度:97
語文別:中文
論文頁數:123
中文關鍵詞:海鱺不飽和度氧化
外文關鍵詞:UnsaturationOxidationCobia
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本研究探討高脂量飼料中脂肪不飽和程度及氧化程度對海鱺魚體成長、體組成、體內過氧化狀態及健康之影響。實驗飼料之組成除油脂外均相同,以紅魚粉及脫殼豆粉為蛋白質來源,飼料油脂共為20%,其中9% 來自紅魚粉,另11% 則添加各種不同油脂,其中FE組添加魚油 (11%) 及額外維生素E, FO組添加魚油 (11%),FS組添加魚油 (1%) 及大豆油 (10%),FP組添加魚油 (1%) 及棕櫚油 (10%),OF組添加氧化魚油 (11%),FE、FO及OF組飼料脂質氧化程度依序增加;而FP、FS及FO組脂質不飽和度遞增。十週飼育實驗結果顯示飼料脂肪不飽和程度對海鱺成長無顯著影響,但脂肪氧化則顯著負面影響成長;飼料脂質不飽和程度降低與脂肪氧化程度增加,均顯著降低海鱺腹肌粗脂肪含量,但對背肌及肝臟化學成分組成則無顯著影響。飼料脂質不飽和程度降低顯著影響血清脂質濃度。海鱺體組織脂肪酸組成有隨飼料脂肪酸組成變化而改變趨勢,迴歸分析顯示飼料脂肪氧化程度與海鱺體組織n-3 PUFA及n-3 HUFA含量呈負相關;飼料脂質氧化程度顯著影響肌肉TBARS濃度,但對肝臟TBARS濃度則無顯著影響,當飼料脂質不飽和度降低時,海鱺肌肉TBARS濃度降低,特別在背肌是顯著的,而飼料脂質氧化程度則與體組織TBARS濃度相關;飼料添加多量維生素E,會降低肌肉組織TBARS濃度。飼料脂肪酸不飽和程度降低,顯著降低肝臟catalase活性,油脂氧化則顯著增加肝臟catalase活性;雖然海鱺血清溶菌酶活性、血液SOD活性、嗜中性球呼吸爆活性及吞噬活性、頭腎巨噬細胞超氧陰離子濃度等健康指標均未顯著受飼料脂肪不飽和度及氧化程度所影響,但飼料脂質氧化最高時,這些健康指標均是各處理組最低者。本研究結果顯示飼料脂質氧化程度對海鱺成長、體組成、過氧化狀態及健康影響程度高於飼料脂質不飽和度的影響。
This research studied the effects of dietary lipids unsaturation or oxidation on growth, body composition, tissue oxidative status, and health of the juvenile cobia. Five isonitrogenous and isoenergetic experimental diets containing 20% crude lipid, among which 9% was fish oil and 11% was various supplemental oils, were evaluated. The supplemental oils included palm oil (FP), soybean oil (FS), fish oil (FO), oxidized fish oil (OF) and fish oil supplemented with 300 mg/kg diet vitamin E (FE). The degree of lipid oxidation in FE, FO and OF was increased progressively, and so was the degree of unsaturation in FP, FS and FO. The results of a 10-week growth trial showed that lipid unsaturation didn’t affect fish groeth significantly, but lipid oxidation significantly reduced growth. Decrease in lipid unsaturation and increase in lipid oxidation significantly reduced the crude lipid level of ventral muscle but not that of dorsal muscle and liver. Decreasing lipid unsaturation significantly affected serum TC and LDL concentration. The tissue fatty acid composition was significantly affected by the dietary fatty acid composition. Degree of dietary lipid Oxidation was negatively correlated with tissue n-3 PUFA and HUFA concentrations. Muscle TBARS concentrations was significantly affected by dietary lipids oxidation, but not was liver TBARS. Muscle TBARS was decreased as dietary lipid unsaturation was decreased, especially in dorsal muscle. The degree of dietary lipid oxidation of was positively correlated with tissue TBARS. The supplement additional of vitamin E reduced muscle TBARS. Liver catalase activity was decreased when dietary lipid unsaturated was decreased. Even though lysozyme activity in serum, SOD activity in erythrocyte, oxidative burst activity and phagocytic activity in neutrophils, and intracellular superoxide anion ratio in head kidney macrophages were not significantly affected by dietary lipids unsaturation or oxidation, these parameters showed the lowest levels in the group of fish fed the OF diet, indicating the adverse effects of oil oxidation on fish immunity. The results of this research show that oxidation of dietary lipids was more prominent than unsaturation in affecting growth, body lipid composition, peroxidative status, and health of cobia.
目錄
章次 頁數
中文摘要••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••I
英文摘要•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••III
目錄•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••V
表目錄•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••VI
圖目錄•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••IX
文獻回顧••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••1
前言•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••14
材料與方法•••••••••••••••••••••••••••••••••••••••••••••••••••••••••17
結果•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••44
討論•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••88
結論•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••95
參考文獻•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••96

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