急性低温对南北越冬后皱纹盘鲍的影响探究

Effect of Abrupt Low-Temperature on Haliotis discus hannai after Overwintering in South and North Coasts

摘要: 为了探究皱纹盘鲍对急性低温的耐受性，本文选取了南方、北方越冬后的一龄和二龄鲍(爱莲湾原种鲍、生产鲍和长岛野生鲍)采用骤变降温的方式从16℃瞬时降温至0℃，测量其在实验前后的死亡率、个体湿重和体成分(总糖、粗脂肪和粗蛋白)等参数，分析比较实验前后不同处理间皱纹盘鲍的差异。结果显示：北方越冬一龄鲍和二龄鲍的死亡率(平均值84.44%、82.09%)均显著低于南方越冬的一龄和二龄鲍的死亡率(平均值96.11%、91.73%，P < 0.05)，同一越冬方式的一龄鲍的死亡率高于二龄鲍，但差异不显著；同一越冬方式、同一龄期的爱莲湾原种鲍的死亡率均显著低于其他处理组(P < 0.05)。实验前后各处理皱纹盘鲍的个体湿重均降低，但差异不显著。在骤变降温前后，鲍体内的总糖和粗蛋白含量均呈降低的趋势，粗脂肪呈升高的趋势，但实验前后各处理间差异不显著。结论：在16℃骤变降温至0℃的条件下，北方越冬的二龄鲍更具有耐低温优势，骤变降温至0℃的急性低温条件下鲍其总糖、粗蛋白和粗脂肪含量变化不明显；相较于生产鲍和长岛野生鲍，爱莲湾原种鲍的耐急性低温能力更强。

Abstract: In order to explore the abrup low-temperature tolerance of Haliotis discus hannai, three types of abalones, i.e. breeding lines from original population of Ailian Bay (BD), production ones (SC) and the wild population from Changdao (CD), with ages of six-month-old and eighteen-month-old, after overwintering in south and north coasts, were selected. After abruptly cooling and warming, 16˚C to 0˚C, maintaining 0˚C for 3 days, respectively, the parameters of mortality rates, wet and dry body weights and body compositions were detected. The results showed that the mortality rates of abalones overwintering in north (average 84.44%, 82.09%) were significantly lower than that in south (average 96.11%, 91.73%) at the same ages, p < 0.05, and the mortality rates of abalones of six-month-old significantly higher than that of eighteen-month-old ones overwintering in the same coast, but the difference is not significant. And survival percentages of BD were significantly greater than other two with the same treatment, p < 0.05. Before and after the actual work, wet weight of each treatment was decreased, but the difference is not significant. Before and after the temperature change, the total sugar components and crude protein components of abalones were lower, the crude fat components were higher, but the difference is not significant. In our experiments, the eighteen-month-old abalones overwintering in north coasts show comparatively better advantage of abrupt low-temperature resistance. Facing abrupt low-temperature conditions (from 16˚C to 0˚C), the difference of total sugar, crude fat and crude protein components of abalones were not significant. And, the ability of abrupt low-temperature resistance of BD was much better than that of SC and CD.