CN108739571A - A kind of low temperature resistant character test method of Chinese prawn - Google Patents
A kind of low temperature resistant character test method of Chinese prawn Download PDFInfo
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- CN108739571A CN108739571A CN201810701447.XA CN201810701447A CN108739571A CN 108739571 A CN108739571 A CN 108739571A CN 201810701447 A CN201810701447 A CN 201810701447A CN 108739571 A CN108739571 A CN 108739571A
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- China
- Prior art keywords
- low temperature
- temperature
- prawn
- resistant character
- temperature resistant
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- 241000238557 Decapoda Species 0.000 title claims abstract description 37
- 238000010998 test method Methods 0.000 title claims abstract description 12
- 238000009825 accumulation Methods 0.000 claims abstract description 5
- 238000010583 slow cooling Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000012360 testing method Methods 0.000 claims description 7
- 238000002474 experimental method Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 3
- 238000009395 breeding Methods 0.000 claims description 2
- 230000001488 breeding effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000002068 genetic effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238421 Arthropoda Species 0.000 description 1
- 241000995704 Fenneropenaeus chinensis Species 0.000 description 1
- 241000238550 Penaeidae Species 0.000 description 1
- 241000927735 Penaeus Species 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 108091001629 crustin Proteins 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000012214 genetic breeding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
- A01K61/50—Culture of aquatic animals of shellfish
- A01K61/59—Culture of aquatic animals of shellfish of crustaceans, e.g. lobsters or shrimps
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Farming Of Fish And Shellfish (AREA)
Abstract
The present invention provides a kind of low temperature resistant character test method of Chinese prawn, includes the following steps：1) slow cooling is temporarily supported；2) low temperature stress is handled；3) data and sample collection；Wherein, the speed of step 1) cooling is daily 1 DEG C/d；The speed to cool down in step 2) is 2 DEG C/d；The good family of low temperature resistant character and individual are determined according to temperature when low temperature accumulation time-to-live and death.Method provided by the invention provides a kind of new method to improve prawn to the adaptability of low temperature, and this method can significantly improve tolerance of the prawn to limiting temperature, improve fanning economics.
Description
Technical field
The present invention relates to Biotechnology in Genetic Breeding field more particularly to a kind of low temperature resistant character test methods of Chinese prawn.
Background technology
Chinese prawn (Fenneropenaeus chinensis) is also known as Crustin, is commonly called as oriental prawn, is under the jurisdiction of
Arthropoda, Crustachia, Decapoda, Penaeidae, bright Penaeus are a kind of tasty mouthfeel, high protein marine products full of nutrition
The important indigenous aquaculture object of product and China, about 100,000 tons of annual output have higher economic value.Chinese prawn
The suitable temperature range of growth is 18 DEG C~30 DEG C, with 25 DEG C for most preferably.Suitable growth temperature limits cultivation season and the ground of prawn
Domain can not cope with the extreme cold current weather to take place frequently, directly affect prawn culturing yield and economic benefit.Therefore, it is necessary to
Temperature tolerance genetic improvement is carried out to Chinese prawn, selects growth soon, while to the higher excellent new product of low temperature tolerant degree
Kind.
The genetic force of the low temperature resistant character of Chinese prawn (CDH, TAD) is between 0.054 ± 0.074~0.265 ± 0.091, tool
There is preferable Selection potentiaD, domestication can be carried out by the test method of science and implements, mostly for selection and breeding, prawn to be gradually increased
To the tolerance of low temperature.Therefore it provides a kind of suitable test method is just particularly important.
Invention content
It is an object of the invention to solve the problems of the above-mentioned prior art, a kind of low temperature resistant character test of prawn is provided
Method.
A kind of low temperature resistant character test method of Chinese prawn, includes the following steps：
1) slow cooling is temporarily supported；
2) low temperature stress is handled；
3) data and sample collection；
Wherein, the speed of step 1) cooling is daily 1 DEG C/d；
The speed to cool down in step 2) is 2 DEG C/d；
Step 3) includes：
Low temperature accumulation time-to-live of the acquisition per tail shrimp and temperature when death, calculation formula are as follows：
Ti is time difference of the temperature by i+1 to i, and T0 is initial temperature (14 DEG C), and Ti is the temperature at i moment, and k is experiment pair
Shrimp death record test point, CDH are that low temperature accumulates the time-to-live；
According to the low temperature accumulate the time-to-live and it is dead when temperature come determine the good family of resistance to low temperature and
Body.
Further, the low temperature resistant character test method of Chinese prawn as described above, in step 1), from 18 DEG C -24 of room temperature
DEG C 14 DEG C are slowly dropped to, then start low temperature stress processing.
Further, the low temperature resistant character test method of Chinese prawn as described above, in step 2) after 14 DEG C are down to 4 DEG C
And maintain 4 DEG C.
Advantageous effect：
Method provided by the invention, the low temperature resistant character to improve prawn provide a kind of new method, and this method can be shown
Write the fanning economics for improving prawn.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, the technical solution below in the present invention carries out clear
Chu is fully described by, it is clear that described embodiments are some of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other without creative efforts
Embodiment shall fall within the protection scope of the present invention.
Embodiment：
The method of the low temperature resistant character test of prawn includes：1) slow cooling is temporarily supported；2) low temperature stress is handled；3) data and sample
Product acquire.It is as follows：
1) slow cooling is temporarily supported
Choose neat specification, physical health prawn family be test object, be put into the finishing box of appropriate size, each
A thermometer is placed in finishing box, finishing box is placed in the refrigerator frame of 72cm × 37cm × 20cm, is finally put refrigerator frame
Enter inflation in the refrigerator with temperature sensor and temperature-adjustable of 183cm × 84cm × 92cm temporarily to support.Before experiment starts,
Prawn is first slowly dropped to 14 DEG C with the rate of daily 1 DEG C/d from room temperature (18 DEG C -24 DEG C), then starts low temperature stress processing.
2) low temperature stress is handled
The low temperature resistant character test of prawn is carried out by the way of gradient cooling, i.e. manual adjustment refrigerator temperature, with 2 DEG C/d's
Rate is down to after 4 DEG C from 14 DEG C and maintains 4 DEG C, until experiment terminates.In experimentation, a water temperature is monitored per 1h, is kept up and down
It floats and is no more than 1 DEG C, inhale bottom daily and change water 1 time, feed bait 4 times.It is lower and lower with temperature, the feeding volume of bait should be reduced,
To prevent polluting water quality.
3) data and sample collection
Since there is the first tail dead shrimp, check a finishing box per 2h, fish for dead individuals, record its death time,
Family information, death point and measurement are long per the weight of tail shrimp, body, and dead prawns are preserved in -80 DEG C.According to experimental record knot
Temperature (TAD) when fruit calculates low temperature accumulation time-to-live (CDH) and death per tail shrimp, the initial temperature of CDH is 14 DEG C, is calculated
Formula is as follows：
Ti is time difference of the temperature by i+1 to i, and T0 is initial temperature (14 DEG C), and Ti is the temperature at i moment, and k is experiment pair
Shrimp death record test point.
The low temperature resistant character of each family is finally assessed according to CDH and TAD values, i.e. CDH values are bigger, the smaller family of TAD values
System, low temperature resistant trait expression are the better.
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, it will be understood by those of ordinary skill in the art that：It still may be used
With technical scheme described in the above embodiments is modified or equivalent replacement of some of the technical features；
And these modifications or replacements, various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution spirit and
Range.
Claims (3)
1. a kind of low temperature resistant character test method of Chinese prawn, which is characterized in that include the following steps：
1) slow cooling is temporarily supported；
2) low temperature stress is handled；
3) data and sample collection；
Wherein, the speed of step 1) cooling is daily 1 DEG C/d；
The speed to cool down in step 2) is 2 DEG C/d；
Step 3) includes：
Low temperature accumulation time-to-live of the acquisition per tail shrimp and temperature when death, calculation formula are as follows：
Ti is time difference of the temperature by i+1 to i, and T0 is initial temperature (14 DEG C), and Ti is the temperature at i moment, and k is that experiment prawn is dead
Record test point is died, CDH is that low temperature accumulates the time-to-live；
The low temperature resistant character of each family/individual is assessed according to temperature when low temperature accumulation time-to-live and death, is selected resistance to
Good family/the individual of low temperature character is for formulating next-generation breeding scheme.
2. the low temperature resistant character test method of Chinese prawn according to claim 1, which is characterized in that in step 1), from normal
18 DEG C -24 DEG C of temperature is slowly dropped to 14 DEG C, then starts low temperature stress processing.
3. the low temperature resistant character test method of Chinese prawn according to claim 1, which is characterized in that from 14 DEG C in step 2)
It is down to after 4 DEG C and maintains 4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810701447.XA CN108739571A (en) | 2018-06-29 | 2018-06-29 | A kind of low temperature resistant character test method of Chinese prawn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810701447.XA CN108739571A (en) | 2018-06-29 | 2018-06-29 | A kind of low temperature resistant character test method of Chinese prawn |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108739571A true CN108739571A (en) | 2018-11-06 |
Family
ID=63975067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810701447.XA Pending CN108739571A (en) | 2018-06-29 | 2018-06-29 | A kind of low temperature resistant character test method of Chinese prawn |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606502A (en) * | 2009-01-05 | 2009-12-23 | 浙江海洋学院 | A kind of method of breeding low temperature-resistant large yellow croakers |
| CN101889561A (en) * | 2010-07-23 | 2010-11-24 | 广西壮族自治区水产研究所 | Selection method of new cold-resistant species of tilapia |
| CN105248321A (en) * | 2015-10-10 | 2016-01-20 | 广西壮族自治区水产科学研究院 | Tilapia cold-resistant performance determination method |
| CN105393967A (en) * | 2015-12-10 | 2016-03-16 | 浙江海洋学院 | Penaeus prawn sprout cold-resistance performance grade division and optimal selection method |
| US20170035034A1 (en) * | 2013-10-04 | 2017-02-09 | Siu Ming Chan | Moderation of crustacean androgenic gland peptide for mono sex culture |
| CN107950636A (en) * | 2017-12-01 | 2018-04-24 | 浙江大学 | A kind of prawn live keeping agent and its method for the transport of prawn waterless keep-alive |
-
2018
- 2018-06-29 CN CN201810701447.XA patent/CN108739571A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606502A (en) * | 2009-01-05 | 2009-12-23 | 浙江海洋学院 | A kind of method of breeding low temperature-resistant large yellow croakers |
| CN101889561A (en) * | 2010-07-23 | 2010-11-24 | 广西壮族自治区水产研究所 | Selection method of new cold-resistant species of tilapia |
| US20170035034A1 (en) * | 2013-10-04 | 2017-02-09 | Siu Ming Chan | Moderation of crustacean androgenic gland peptide for mono sex culture |
| CN105248321A (en) * | 2015-10-10 | 2016-01-20 | 广西壮族自治区水产科学研究院 | Tilapia cold-resistant performance determination method |
| CN105393967A (en) * | 2015-12-10 | 2016-03-16 | 浙江海洋学院 | Penaeus prawn sprout cold-resistance performance grade division and optimal selection method |
| CN107950636A (en) * | 2017-12-01 | 2018-04-24 | 浙江大学 | A kind of prawn live keeping agent and its method for the transport of prawn waterless keep-alive |
Non-Patent Citations (2)
| Title |
|---|
| 卢其西等: "罗非鱼6个家系的低温耐寒测定分析 ", 《广西师范大学学报(自然科学版)》 * |
| 王明珠: ""中国对虾生长和耐低温性状的遗传参数评估"", 《中国优秀硕士学位论文全文数据库》 * |
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Application publication date: 20181106 |