丁(鳄)消化酶活性的研究

摘要

The change of the activities and distribution of digestive enzymes in different stages and the effects of tempera ture (10, 20, 30, 40, 50, 60 ℃ )on protease and amylase activities in Tinea tinea were examined in order to study the basic characteristic of digestive enzymes. The results showed that: (1) the protease activities increased from fry to finger ling stage then decreased at juvenile and mature stage; the lipase activities decreased from fry to fingerling stage then in creased at juvenile and mature stage; the amylase activity increased from fry to mature stage. (2)the optimum temperature of protease and amylase in liver, foregut and hindgut were 40, 60, 60 ℃. And 30, 40, 40 ℃ respectively when the pH value was 7. 5. The results indicated that the digestibility to protein and lipid decreased with T. Tinea growing, while the digestibility to carbohydrate increased. The influence of temperature on digestive enzyme of T. Tinea was remarkable.%为探讨丁(鳄)(Tinca tinca)消化生理,研究了其不同生长阶段消化酶活性变化和分布以及温度变化(10、20、30、40、50、60℃)对丁够幼鱼的蛋白酶、淀粉酶活性的影响.结果显示:(1)在鱼苗、鱼种、幼鱼、成鱼4个生长阶段,蛋白酶比活力从鱼苗到鱼种逐渐增强,幼鱼和成鱼阶段有所减弱；脂肪酶比活力从鱼苗到鱼种阶段明显降低,到幼鱼至成鱼阶段略有回升；淀粉酶比活力从鱼苗到成鱼阶段逐渐增强.(2)在pH 7.5时,丁够幼鱼肝胰脏、前肠、后肠蛋白酶和淀粉酶的最适温度分别为40、60、60C和30、40、40℃.实验结果表明,随着丁(鳄)的生长发育,其对蛋白质和脂肪的消化能力减弱,但对碳水化合物的消化能力增强；温度对丁(鳄)消化酶的影响较大.