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研究生中文姓名:陳郁涵
研究生英文姓名:Chen, Yu-Han
中文論文名稱:飼料中不同蛋白質的質與量對四指馬鮁幼魚成長及體組成之影響
英文論文名稱:The effects of dietary protein quantity and quality on the growth performance and body composition of threadfin fish, Eleutheronema tetradactylum fingerling
指導教授姓名:沈士新
口試委員中文姓名:教授︰沈士新
助理教授︰朱建宏
副教授︰黃之暘
學位類別:碩士
校院名稱:國立臺灣海洋大學
系所名稱:水產養殖學系
學號:10733001
請選擇論文為:應用型
畢業年度:109
畢業學年度:108
學期:
語文別:中文
論文頁數:58
中文關鍵詞:四指馬鮁蛋白質需求蛋白質來源成長表現全魚體組成
英文關鍵字:Eleutheronema tetradactylumProtein requirementProtein sourceGrowth performanceWhole body composition
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本研究探討不同蛋白質含量與來源對四指馬鮁幼魚成長及體組成之影響。研究分為兩部分:實驗一以魚粉為主要蛋白質來源,分別配製等油脂(10%)和等能量(342 Kcal/100 g)飼料含不同蛋白質30(CP30)、35 (CP35)、40(CP40)、45(CP45)及50%(CP50),飼料粗蛋白含量測定分別為30.81%、35.62%、40.83%、45.45%及51.64%。四指馬鮁幼魚平均初重0.59±0.00 g,隨機分配10尾於箱網(56.5公分×47公分×35公分)中,每組三重複,每日餵食體重約4%之飼料,為期六週。四指馬鮁幼魚餵食CP50組有最佳增重率(532.99±38.74%),與CP45組(495.04±7.68%)無顯著差異,並顯著高於CP30組(345.19±11.62%)、CP35組(397.33±20.69%)以及CP40(458.42±18.60%)處理組;存活率介於77-100%。全魚體粗蛋白隨著飼料中蛋白質含量增加而上升,而粗油脂及肝臟油脂則隨著飼料中蛋白質含量增加而下降。

實驗二分別以祕魯魚粉(PFM)、家禽副產品粉(PBM)、臺灣魚粉(TFM)、蝦粉(SM)及吳郭魚水解魚蛋白(TH)為主要蛋白質來源,配製等蛋白(45%)、等油脂(10%)及等能量(350 Kcal/100 g)之飼料。四指馬鮁幼魚平均初重0.66±0.00 g,隨機分配15尾於箱網中,每組三重複,每日餵食體重約4%之飼料,為期四週。實驗結果顯示,PFM組(371.34±11.50%)有最佳增重率,與SM組(351.65±23.34%)無顯著差異,並顯著高於TH組(311.84±17.05%)、TFM組(274.33±9.23%)及PBM(264.83±7.57%)處理組;存活率介於71-100%。全魚體粗油脂含量SM組(5.99±0.27%)、TH組(5.79±0.36%)和PBM組(5.67±0.39%)顯著高於TFM組(4.80±0.36%)及PFM (4.78±0.26%)處理組;全魚體水分、灰分及粗蛋白在各組間無差異。

四指馬鮁幼魚蛋白質需求量至少需達45%以上,此外蝦粉可以做為飼料中的主要蛋白質來源,其成長表現與秘魯魚粉相近。
Two feeding trials were conducted to determine the effects of different protein levels and protein sources on the growth performance and body composition of threadfin fish, Eleutheronema tetradactylum fingerling.

For the first experiment, five isolipidic (10% crude lipid) and isoenergetic (342 Kcal/100 g) diets were formulated to contain 30%, 35%, 40%, 45% and 50% protein, actually containing 30.81%、35.62%、40.83%、45.45% and 51.64% crude protein, respectively. Ten threadfin fish fingerling (initial weight, 0.59 g) were randomly stocked in triplicate groups and fed experimental diets at 4% body weight per day. The feeding trial has been conducted for 6 weeks. Fish fed a diet containing 50% crude protein showed a significantly higher weight gain (532.99±38.74%) than those fed diets containing 30%, 35% and 40% crude protein, but insignificantly different from those fed a diet containing 45% crude protein (495.04±7.68%). The whole body protein and lipid contents of threadfin fish were significantly affected by dietary protein levels. The increasing dietary protein levels caused increasing whole body protein content and decreasing whole body lipid content of threadfin fish fingerling.

In the second experiment, peru fish meal (PFM), poultry by-product meal (PBM), taiwan fish meal (TFM), shrimp meal (SM), and tilapia protein hydrolysate (TH) were used as protein sources to formulate five isonitrogenous (45% crude protein), isolipidic (10% crude lipid) and isoenergetic (350 Kcal/100 g) diets. Fifteen threadfin fish fingerling (initial weight, 0.66 g) were randomly distributed to triplicate groups, and fed experimental diets at 4% body weight per day. After termination of feeding trial, fish fed a diet containing PFM had a significantly higher weight gain (371.34±11.50%) than those fed diets containing PBM, TFM and TH, but insignificantly different from those fed a diet containing SM (351.65±23.34%). The whole body lipid content of fish fed diets SM, PBM and TH was significantly higher than those fed TFM and PFM diets.

In conclusion, the diet containing 45% protein was optimum for threadfin fish fingerling, and the dietary PFM could be replaced with SM for this species.
謝辭......................I
摘要......................III
Abstract..................IV
目錄...................... V
表目錄.....................VI
前言.......................1
文獻整理....................2
一、四指馬鮁.................2
二、蛋白質介紹................4
材料方法.....................11
一、實驗動物..................11
二、實驗系統及條件.............11
三、配方設計及飼料製作..........12
四、魚體樣本之處理..............12
五、一般粗成分分析..............13
六、成長指標....................16
七、統計分析....................16
結果............................17
討論............................19
結論............................25
參考文獻.........................26
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