| 摘要: |
| 对青蛤在不同温度条件下的保活情况和不同季节青蛤Cyclina sinensis的营养成分进行了研究,结果表明:在-2～33℃水温水体中青蛤能全部存活;在低温干置条件下,0～4℃30d、-2℃15d、-7和-12℃4h能全部存活;在常温阴凉条件下,稚贝3d成活率为90%、4d成活率为70%、5d全部死亡,1cm以上青蛤存放5～8d能全部成活,其中扎紧包装的保活效果好于散放的;6月份青蛤的营养成分略好于12月份的;青蛤肉中二十碳五烯酸和二十二碳六烯酸的含量高达18.4%和11.3%,其铁含量较高,为194.257μg/g。 |
| 关键词: 青蛤(Cyclina sinensis) 保活 营养 |
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| Survival condition and nutrition of Cyclina sinensis |
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| Abstract: |
| This paper studied the surviving rate in different temperature and nutrition in different season of Cyclina sinensis. The outcomes were: all were alive in sea water of -2～33℃; under low temperature of 0～4℃, -2℃, -7℃ and -12℃, all were alive in 30d, 15d and 4h without seawater. Under normal air temperature, 90% of baby clams survived after 3rd day and 70% after 4th day, but all died after 5th day. Clam bigger than 1cm were all alive in 5～8d, and the surviving rate of tightly packed was better than loose ones; the clam nutrition in June was better than December; the content of EPA was 18.4%, DHA was 11.3% and iron was 194.257μg/g. |
| Key words: Cyclina sinensis survival rate nutrition |
