Effects of Different Temperatures during Waterless Live Transportation on Oxidative Stress in Amur Sturgeon (Acipenser schrencki)
ZHOU Wen, BAI Chan, WANG Juguang, CHAI Yi, ZU Xiaoyan, LIAO Tao, XIONG Guangquan
1.Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2.College of Animal Science, Changjiang University, Jingzhou 434023, China
Abstract：In order to improve the survival time and survival rate of Amur sturgeon, the fish were anaesthetized with an appropriate concentration of MS-222 to explore the effects of different temperatures (4, 8 and 12 ℃) during waterless live transportation on oxidative stress in it. The survival rate of the fish was recorded after 12 and 24 h of simulated live transportation, and the changes in oxidative stress and antioxidant indicators were analyzed before and after live transportation. The results showed that the appropriate sedative concentration of MS-222 was 100 mg/L and the sedation time was (2.1 ± 0.1) min; the appropriate anaesthetic concentration was 110 mg/L and the anesthesia time was (2.1 ± 0.3) min. After 12 h live transportation, the highest survival rate of 85% was observed at 12 ℃. After 24 h live transportation, the highest survival rate of 62.5% was observed at 4 ℃. After 12 h live transportation, blood sugar, cortisol and malondialdehyde (MDA) levels as well as the activity of superoxide dismutase (SOD) and glutathione peroxidase (GPX) were significantly lower in the 12 ℃ group than in the other temperature groups (P < 0.05), indicating that the lowest level of oxidative stress occurred in the 12 ℃ group. After 24 h live transportation, there were no significant differences in catalase (CAT) activity among all groups. GPX activity was lower in the 4 ℃ group, and MDA content was significantly lower in this group than in the other groups (P < 0.05). Therefore, when the sturgeon was transported without water for a short time (12 h), a significantly lower level of oxidative stress was observed at higher temperature (12 ℃), suggesting that the appreciate survival temperature was 12 ℃. When the sturgeon was transported for a long time (24 h), low metabolism and anesthesia were maintained better at lower temperature (4 ℃), so that the fish could survive better.
周 文，白 婵，王炬光，柴 毅，鉏晓艳，廖 涛，熊光权. 无水保活运输温度对史氏鲟氧化应激的影响[J]. 肉类研究, 2021, 35(7): 32-37.
ZHOU Wen, BAI Chan, WANG Juguang, CHAI Yi, ZU Xiaoyan, LIAO Tao, XIONG Guangquan. Effects of Different Temperatures during Waterless Live Transportation on Oxidative Stress in Amur Sturgeon (Acipenser schrencki). Meat Research, 2021, 35(7): 32-37.
2021, Vol. 35 
