温度和盐度对墨吉明对虾(Fenneropenaeus meiguiensis)生长与存活的联合效应

Combined Effects of Temperature and Salinity on the Growth and Survival of Fenneropenaeus meiguiensis

关键词:  墨吉明对虾  温度  盐度  特定生长率  存活率  响应曲面法

Key words:  Fenneropenaeus meiguiensis  Temperature  Salinity  SGR  SR  Response surface method

摘要:

采用中心复合设计(CCD)和响应曲面法(RSM)，研究了温度(16–35℃)和盐度(5–29)对墨吉明对虾生长与存活的联合效应。结果显示，温度的一次效应和二次效应对墨吉明对虾的特定生长率和存活率具有显著影响(P<0.05)；盐度的一次效应对墨吉明对虾的特定生长影响不显著(P>0.05)，但对墨吉明对虾存活率的影响达到显著水平(P<0.05)；盐度二次效应对特定生长率与存活率具有极显著影响(P<0.01)；温度和盐度对墨吉明对虾的生长与存活不存在显著的交互作用(P>0.05)。采用中心复合设计建立了温度和盐度对墨吉明对虾特定生长率和存活率影响的模型方程，该方程的决定系数分别为0.9014、0.9631，校正系数分别为0.8310、0.9367，表明模型具有较好的拟合度，可用于预测墨吉明对虾特定生长率与存活率的变化。通过模型优化和验证实验，得出温度为26.6℃、盐度为15.5时，特定生长率和存活率均达到最大值，分别为1.296%，98.34%，其满意度为0.970。结果显示，墨吉明对虾在工厂化养殖过程中温度为26–27℃、盐度为15–16时，有利于墨吉明对虾的存活与生长。

Abstract:

To investigate the optimal temperature and salinity for the Fenneropenaeus meiguiensisi, Central Composite Design (CCD) and Response Surface Method (RSM) were used to study the combined effects of temperature (16−35℃) and salinity (5−29) on the growth and survival of the F. meiguiensis, which will provide theoretical basis for the industrial culture of F. meiguiensis. The results showed that the linear and quadratic effects of temperature on the specific growth rate (SGR) and the survival rate (SR) of F. meiguiensis were significant (P<0.05). The linear effect of salinity on the SGR was not significant (P>0.05), but the effect on SR was significant (P<0.05). The quadratic effect of salinity on the SGR and SR were significant (P<0.01). The interactive effect of temperature and salinity on the SGR and SR of F. meiguiensis were not significant (P<0.05). Based on the response surface methodology analysis, a model equation about the relationship of the specific growth rate and survival rate to the two factors were established, which the R2 were 0.9014 and 0.9631, respectively, and the Adj. R2 were 0.8310 and 0.9367, respectively, suggesting that the model was satisfactory, and it could be practicably applied for predicting the variety of SGR and SR. Based on the established model, the SGR and SR reached the maximum (1.296%, 98.34%) at the 2-factor combination of 26.6℃/15.5, which had desirability value of 0.970. These results suggest that the optimization of temperature and salinity of F. meiguiensis were 26.6℃/15.5, which could offer theoretical reference for the production of the F. meiguiensis.