黑鯛錐狀細胞鑲嵌之色覺排列

本文探討在不同培養條件下，骨藻、角毛藻及扁藻之脂肪酸組成，尤其着重於分析作為魚蝦、貝苗餌料生物營養價判別用20:5ω3脂肪酸含量之變化。微藻之脂肪酸組成具有種别性，且各種脂肪酸之含量因培養溫度、光週期、培養時間及藻絲粗細而異。骨藻及角毛藻所含之脂肪酸以14:0、16:1ω7、16:3ω4和20:5ω3為主；扁藻以16:0、18:1ω9、18:2ω6及18:3ω3為主。20:5ω3之含量以骨藻為最高（最高達43％），角毛藻次之（最高達28%），扁藻最低（小於8%）。骨藻之20:5ω3含量不受測試溫度、光週期及藻絲粗細之影響，而與其培養時間有密切之相關性，卽在對數生長期其含量漸增，至穩定期時停止增加，而於衰退期則驟減；但角毛藻與扁藻之20:5ω3含量則隨溫度之上升而下降。就20:5ω3之含量觀之，本研究結果顯示骨藻是一營養價高之餌料生物。

關鍵字

錐細胞鑲嵌；形態鑑定；色覺特征； NBT活體染色

並列摘要

The fatty acid compositions of three microalgae Skeletonama costatum,Chaetocerosgracilis and Tetraselmis chuii grown under controlled conditions,were compared withan emphasis on the changes in the proportion of 20:5ω3 used as the basis for evaluatingthe dietary value of food organisms for the larvae of shrimp and shellfish.Fatty acid composition was species specific and the relative amounts of individualacids of the cells changed with culture temperature,photoperiod,filament size andgrowth phases.The main fatty acid components synthesized in S.costatum and C.gracilis were 14:0,16:1ω7,16:3ω4 and 20:5ω3;those in T.chuii were 16:0,18:1ω9,18:2ω6 and 18:3ω3.The content of 20:5ω3 was 43% in S.costatum,28% in C.gracilisand less than 8% in T.chuii.The proportion of 20:5ω3 in S.costatum showed agradual increase during the log phase,level off during stationary phase,and crushduring the declined phase;but was independent of growth temperature,photoperiodand filament size.However,the amount of 20:5ω3 in C.gracilis and T.chuii decreased,although the amount of 18:2ω6 in T.chuii increased,with the increase of culturetemperature.The results suggest that S.costatum is the best food organism with highdietary value evaluated from the content of 20:5ω3.

並列關鍵字

Cone Mosaic ； Morphological Identities ； Spectral Characters ； NBT Vital Staining

國際替代計量

黑鯛錐狀細胞鑲嵌之色覺排列

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