CN116076405A

CN116076405A - Method for cultivating fish, shrimp and shellfish and artemia by utilizing nervonic acid microalgae

Info

Publication number: CN116076405A
Application number: CN202211723709.5A
Authority: CN
Inventors: 范勇; 李福利; 孙璐; 于道德; 宋静静; 刘凯凯
Original assignee: Qingdao Institute of Bioenergy and Bioprocess Technology of CAS
Current assignee: Qingdao Institute of Bioenergy and Bioprocess Technology of CAS
Priority date: 2022-12-30
Filing date: 2022-12-30
Publication date: 2023-05-09

Abstract

A method for culturing fish, shrimp and shellfish and artemia by utilizing nervonic acid microalgae mainly comprises the application of nervonic acid microalgae Mychonastes afer HSO-3-1 in improving the content of essential amino acids and flavor amino acids in aquatic products, wherein the preservation number of the nervonic acid microalgae is CGMCC No.4654; a cultivation method for improving the content of essential amino acids and flavor amino acids in aquatic products mainly comprises adjusting seawater salt concentration to an amount suitable for cultivation, adding algae solution of nervonic acid microalgae Mychonastes afer HSO-3-1 into seawater, and adding EM bacteria to obtain cultivation water; and (5) culturing the aquatic products by using culture water, and feeding the aquatic products to harvest according to a conventional method.

Description

Method for cultivating fish, shrimp and shellfish and artemia by utilizing nervonic acid microalgae

Technical Field

The invention belongs to the technical field of aquatic product cultivation, and particularly relates to a method for cultivating fish, shrimp and shellfish and artemia by utilizing nervonic acid-producing microalgae.

Background

Nervonic acid is a long-chain monounsaturated fatty acid containing 24 carbon atoms and 1 double bond in nerve tissue and fish oil, and has effects of preventing brain nerve aging, assisting recovery of damaged nerve fiber, and providing nutrition for nerve cell growth and development. The first nerve tissue found in mammals is mainly extracted from shark brain and shark oil, and a great deal of killing causes the endangered death of the shark, so researchers explore new acquisition ways in plants.

Microalgae are a group of algae with tiny morphology and simple structure, belong to one species of protist, and common microalgae comprise chrysophyta, chlorophyta, diatom, cyanophyta and Rhodophyta, and are characterized by wide growth range, low adaptation condition, rapid propagation and more species. The microalgae contains polyunsaturated fatty acid, polysaccharide, chlorophyll, astaxanthin, beta-carotene, phycocyanin and the like, and the substances have biological activities of antioxidation, antibiosis, antiphlogosis, antivirus, anticancer and the like. At present, microalgae form a considerable processing industry, and relate to a plurality of fields of medicine, food, chemical industry, agriculture and the like.

In the early stage cultivation process of fishes, shrimps, shellfishes and artemia, the survival rate of the hard pellet feed in the fed feed is 43 percent, the survival rate of the puffed feed is 60-70 percent, and because the nutrition value of the feed is limited, various microelements cannot be provided, and the development of improving the survival rate and the growth rate by using the feed is limited. 60% of the feed is discharged after being eaten by fishes, shrimps, shellfishes and artemia, so that water becomes turbid, the water quality environment is affected, nutrition is provided for harmful algae, and the growth and reproduction rate of the edible healthy algae is reduced.

Chinese patent document CN112293606 (application number 202011084142.2) discloses a method for preparing high-value aquatic feed by utilizing microalgae and artemia, wherein the method only utilizes the microalgae to culture artemia nauplii, and then the high-value aquatic feed is prepared by collecting, sterilizing, freeze-drying and crushing; the microalgae is one or more of dunaliella salina, chlorella seawater, isochrysis, nannochloropsis and flat algae, and the invention is obviously different from the invention in that after artemia are cultured by the microalgae to obtain artemia larvae, the artemia larvae are used for preparing aquatic feed.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a method for culturing fish, shrimp and shellfish and artemia by utilizing nervonic acid microalgae.

The technical scheme of the invention is as follows:

the application of the nervonic acid-producing microalgae Mychonastes afer HSO-3-1 in improving the content of essential amino acids and flavor-developing amino acids in aquatic products is that the preservation number of the nervonic acid-producing microalgae is CGMCC No.4654.

Preferably, according to the present invention, the aquatic product comprises: fish, shrimp, shellfish, artemia.

Further preferably, the aquatic product includes: medaka, babylonia, palaemon carinicauda, artemia.

According to the present invention, the concentration of the nervonic acid-producing microalgae Mychonastes afer HSO-3-1 is preferably (1-5). Times.10 ⁶ /mL。

Preferred taste amino acids according to the invention include glutamic acid, aspartic acid, phenylalanine, alanine, glycine and tyrosine.

A method for culturing fish, shrimp and shellfish and artemia by utilizing nervonic acid microalgae comprises the following steps:

(1) Adjusting the salt concentration of the seawater to be suitable for the cultured aquatic products to obtain treated seawater;

(2) Adding algae liquid of the nervonic acid-producing microalgae Mychonastes afer HSO-3-1 into the seawater treated in the step (1), and adding EM bacteria to obtain culture water, wherein the preservation number of the nervonic acid-producing microalgae is CGMCC No.4654;

(3) And (3) culturing the aquatic products by using the culture water prepared in the step (2), controlling the concentration of the nervonic acid-producing microalgae Mychonastes afer HSO-3-1 in the culture process, and feeding the aquatic products to harvest according to a conventional method.

According to the invention, in the step (1), the concentration of seawater salt is 8-25 per mill when the fish and aquatic products are cultured; when the shrimp and shellfish aquatic products are cultured, the concentration of seawater salt is 20-30 per mill; when the artemia aquatic products are cultivated, the concentration of the seawater salt is 30 to 90 per mill.

According to the invention, in the step (2), the OD value of the algae liquid is more than or equal to 0.1.

According to the present invention, in the step (2), the concentration of the nervonic acid-producing microalgae Mychonastes afer HSO-3-1 in the culture water is preferably in the range of (3 to 5). Times.10 ⁶ /mL。

According to the invention, in the step (2), the content of the live bacteria added by EM bacteria in the culture water is 10 ³ -10 ⁵ CFU/mL。

Further preferably, the microorganism composition of the EM bacteria includes lactobacillus acidophilus and photosynthetic bacteria.

More preferably, the ratio of viable count of lactobacillus acidophilus to photosynthetic bacteria is 1: (80-100).

According to the present invention, in the step (3), the concentration of the nervonic acid-producing microalgae Mychonastes afer HSO-3-1 is controlled within the range of (1-5). Times.10 ⁶ /mL。

According to the invention, in the step (3), the fed feed is commercial feed for aquatic product cultivation.

Further preferably, the feed is a commercial expanded feed for aquaculture.

Further preferably, the main raw materials of the feed comprise krill meal, cuttlefish meal, fish meal, protein, fat and fiber.

According to a preferred embodiment of the present invention, in step (3), the aquatic product includes: fish, shrimp, shellfish, artemia.

Advantageous effects

1. The invention discovers for the first time that the essential amino acid content and the flavor amino acid content in the aquatic products can be improved by feeding the nervonic acid-producing microalgae in the aquatic product culture.

2. The aquatic product cultivation method provided by the invention can effectively reduce the shadow of harmful microorganisms on aquatic products

The microbial disease in the aquaculture is effectively prevented, and the survival rate of the aquatic products is effectively improved.

Drawings

FIG. 1 is a plot of the cultivation of medaka seedlings of example 1, comparative example 2;

in the figure: a is the microalgae M.afer which is not put in, B is the microalgae M.afer which is put in, and C is the chlorella which is put in.

FIG. 2 is a diagram showing the cultivation of adult medaka in example 1, comparative example 1, and comparative example 2;

in the figure: a is that microalgae are not put in, B is that microalgae M.afer are put in, and C is that chlorella are put in.

FIG. 3 is a bar graph showing the survival rate of medaka in example 1, comparative example 1, and comparative example 2.

FIG. 4 is a bar chart showing the essential amino acids and the taste amino acids of medaka in example 1, comparative example 1 and comparative example 2.

FIG. 5 is a bar graph showing the growth index of medaka in example 1, comparative example 1, and comparative example 2.

Fig. 6 is a bar graph of survival rate of Babylonia in example 2, comparative example 3, and comparative example 4.

FIG. 7 is a bar chart showing the essential amino acids and the taste amino acids of Babylonia in example 2, comparative example 3 and comparative example 4.

FIG. 8 is a bar graph showing the growth index of Babylonia in example 2, comparative example 3, and comparative example 4.

FIG. 9 is a bar graph showing the survival rate of the palaemon carinicauda in example 3, comparative example 5 and comparative example 6.

FIG. 10 is a bar chart showing the content of essential amino acids and flavor-developing amino acids in the palaemon carinicauda in example 3, comparative example 5 and comparative example 6.

FIG. 11 is a bar graph showing growth indexes of the palaemon carinicauda in example 3, comparative example 5 and comparative example 6.

Fig. 12 is a bar graph of survival of artemia in example 4, comparative example 7, comparative example 8.

FIG. 13 is a bar graph of the essential amino acids, flavoring amino acids content of artemia in example 4, comparative example 7, comparative example 8.

FIG. 14 is a bar graph showing the growth index of artemia in example 4, comparative example 7, comparative example 8.

FIG. 15 is a bar graph showing the survival rate of medaka in example 5, comparative example 9, comparative example 10.

FIG. 16 is a bar chart showing the content of essential amino acids and flavor-imparting amino acids of medaka in example 5, comparative example 9, and comparative example 10.

FIG. 17 is a bar graph showing the growth index of medaka in example 5, comparative example 9, comparative example 10.

Detailed Description

The technical scheme of the present invention is further described below with reference to examples, but the scope of the present invention is not limited thereto.

The drugs and reagents used in the examples are common products on the market unless otherwise specified, and the details not specifically described in the examples are all in accordance with the prior art.

Sources of the principal materials

The preservation number of the nervonic acid-producing microalgae Mychonastes afer HSO-3-1 is CGMCC No.4654, and the nervonic acid-producing microalgae M.afer is called as the structure.

Chlorella, C.sorokiniana was sampled in the Qingda river basin, shandong, accession number xzl.

Feed: commercial daily red ball fish feed.

EM bacteria: commercial Kangdi Lactobacillus acidophilus stock solution and fish doctor photosynthetic bacteria stock solution.

The BG-11 medium was composed per liter: 1.5g NaNO ₃ ，0.03g KHPO ₄ ，0.075g MgSO ₄ ·7HO，0.036g CaCl ₂ ·2H ₂ O,0.006g of citric acid, 0.006g of ferric ammonium citrate, 0.001g EDTA,0.02g NaCO ₃ 1ml of trace element mother liquor and the balance of water;

wherein, the liquid crystal display device comprises a liquid crystal display device,each liter of microelement mother liquor comprises the following components: 2.86g H ₃ BO ₃ ，1.81g MnCl ₂ ·4H ₂ O，0.222gZnSO ₄ ·7H2O，0.39g NaMoO ₄ ·5H ₂ O，0.079g CuSO ₄ ·5H ₂ O，0.0494g Co(NO ₃ ) ₂ ·6H ₂ O, the balance of water. The culture medium was sterilized at 121℃for 20min and then used.

Example 1

A method for culturing medaka by utilizing nervonic acid-producing microalgae specifically comprises the following steps:

(1) Culturing microalgae M.afer producing nervonic acid with BG-11 liquid culture medium until OD value is 1-2 to obtain microalgae liquid;

(2) Adding pure water into seawater, and adjusting the salt concentration to 8 per mill to obtain treated seawater;

(3) Adding the algae liquid prepared in the step (1) into the sea water treated in the step (2) until the concentration of the nervonic acid microalgae M.afer is 5 multiplied by 10 ⁶ /mL, and adding EM bacteria to the viable count of 1×10 ⁵ CFU/mL, the ratio of viable count of lactobacillus acidophilus to photosynthetic bacteria is 1:100, preparing culture water;

(4) Adding 10L of culture water obtained in the step (3) into a glass jar with the density of 30cm multiplied by 15cm multiplied by 30cm, putting medaka seedlings with the density of 10 tails/liter, detecting the concentration of nervonic acid-producing microalgae Mychonastes afer HSO-3-1 in the culture water every 2 days by using a REEDEA enzyme-labeled instrument, and controlling the concentration range of the microalgae to be (3-5) multiplied by 10 ⁶ And (3) feeding a sufficient amount of feed according to a conventional method, and feeding for 30 days for harvesting.

Medaka culture experimental diagram: FIG. 1 is a diagram showing a cultivation of medaka seedlings; FIG. 2 is a diagram showing the cultivation of adult medaka.

Example 2

A method for cultivating Babylonia by utilizing nervonic acid-producing microalgae specifically comprises the following steps:

(2) Adding pure water into seawater, and adjusting the salt concentration to 20 per mill to obtain treated seawater;

(3) Putting a step into the seawater treated in the step (2)The concentration of the microalgae M.afer of the algae liquid prepared in the step (1) to the nervonic acid-producing microalgae is 3 multiplied by 10 ⁶ /mL, and adding EM bacteria to the viable count of 1×10 ⁵ CFU/mL, the ratio of viable count of lactobacillus acidophilus to photosynthetic bacteria is 1:100, preparing culture water;

(5) Adding 10L of the culture water prepared in the step (3) into a glass jar with the density of 30cm multiplied by 15cm multiplied by 30cm to put Babylonia seedlings to 5/L, detecting the concentration of nervonic acid-producing microalgae M.afer in the culture water every 2 days by using a REEDEA enzyme-labeling instrument, and controlling the concentration range of the microalgae to be (1-5) multiplied by 10 ⁶ And (3) feeding a sufficient amount of feed according to a conventional method, and feeding for 30 days for harvesting.

Example 3

A method for culturing palaemon carinicauda by utilizing nervonic acid-producing microalgae specifically comprises the following steps:

(2) Adding pure water into seawater, and adjusting the salt concentration to 25 per mill to obtain treated seawater;

(3) Adding the algae liquid prepared in the step (1) into the sea water treated in the step (2) until the concentration of the nervonic acid microalgae M.afer is 3 multiplied by 10 ⁶ /mL, and adding EM bacteria to the viable count of 1×10 ³ CFU/mL, the ratio of viable count of lactobacillus acidophilus to photosynthetic bacteria is 1:90, preparing cultivation water;

(4) Adding 10L of the culture water prepared in the step (3) into a glass jar with the density of 15 tails per liter of palaemon carinicauda seedlings of 30cm multiplied by 15cm multiplied by 30cm, detecting the concentration of nervonic acid-producing microalgae M.afer in the culture water every 2 days by using a REEDEA enzyme-labeled instrument, and controlling the concentration range of the microalgae to be (1-5) multiplied by 10 ⁶ And (3) feeding a sufficient amount of feed according to a conventional method, and feeding for 30 days for harvesting.

Example 4

A method for culturing artemia by utilizing nervonic acid microalgae in high density specifically comprises the following steps:

(2) Adding pure water into seawater, and adjusting the salt concentration to 30 per mill to obtain treated seawater;

(3) Adding the algae liquid prepared in the step (1) into the sea water treated in the step (2) until the concentration of the nervonic acid microalgae M.afer is 3 multiplied by 10 ⁶ /mL, and adding EM bacteria to the viable count of 1×10 ³ CFU/mL, the ratio of viable count of lactobacillus acidophilus to photosynthetic bacteria is 1:100, preparing culture water;

(4) Adding 10L of the culture water prepared in the step (3) into a glass jar with the density of 30cm multiplied by 15cm multiplied by 30cm, putting artemia seedlings with the density of 20-30 tails/liter, detecting the concentration of nervonic acid-producing microalgae M.afer in the culture water every 2 days by using a REEDEA enzyme-labeled instrument, and controlling the concentration range of the microalgae to be (3-5) multiplied by 10 ⁶ And (3) feeding a sufficient amount of feed according to a conventional method, and feeding for 30 days for harvesting.

Example 5

(4) 10L of the culture water prepared in the step (3) is added into a glass jar with the density of 30cm multiplied by 15cm multiplied by 30cm, medaka seedlings are put into the glass jar, the density of the medaka seedlings is 200 tails/liter, the concentration of nervonic acid microalgae M.afer in the culture water is detected by a REEDEA enzyme-labeled instrument every 2 days, and the concentration range of the microalgae is controlled to be (3-5) multiplied by 10 ⁶ the/mL feed was fed in a sufficient amount according to the conventional method, and the feed was fed through air for 30 days to harvest.

Comparative example 1

The difference from example 1 is that the nervonic acid-producing microalgae m.afer is replaced by chlorella, all other conditions being identical.

Comparative example 2

The difference from example 1 is that in step (3), no nervonic acid-producing microalgae m.afer was added, all other conditions being the same.

Comparative example 3

The difference from example 2 is that the nervonic acid-producing microalgae m.afer is replaced by chlorella, all other conditions being identical.

Comparative example 4

The difference from example 2 is that in step (3), no nervonic acid-producing microalgae m.afer was added, all other conditions being the same.

Comparative example 5

The difference from example 3 is that the nervonic acid-producing microalgae m.afer is replaced with chlorella, all other conditions being identical.

Comparative example 6

The difference from example 3 is that in step (3), no nervonic acid-producing microalgae m.afer was added, all other conditions being the same.

Comparative example 7

The difference from example 4 is that the nervonic acid-producing microalgae m.afer is replaced by chlorella, all other conditions being identical.

Comparative example 8

The difference from example 4 is that in step (3), no nervonic acid-producing microalgae m.afer was added, all other conditions being the same.

Comparative example 9

The difference from example 5 is that the nervonic acid-producing microalgae m.afer is replaced by chlorella, all other conditions being identical.

Comparative example 10

The difference from example 5 is that in step (3), no nervonic acid-producing microalgae m.afer was added, all other conditions being the same.

Effect example 1

The key indexes of the cultured aquatic products of the examples 1-5 and the comparative examples 1-10 are determined specifically as follows:

and (5) counting the mortality and growth indexes of medaka, babylonia, palaemon carinicauda and artemia.

Removing viscera of fish, shrimp, shellfish and artemia sample, lyophilizing, pulverizing, and adding ammonia

And detecting and analyzing the basic acid and the fatty acid.

The detection method comprises the following steps:

1. amino acids

The amino acid analyzer is adopted to measure and analyze the amino acid composition and change in the sample, and the test conditions are as follows: column temperature: 57 ℃; reaction coil temperature: 137 deg.c; amino acid analysis column: phi 4.6X60 mm; ammonia removal column: phi 4.6X40 mm; flow rate: buffer pump (0.4 mL/min), print trione pump (0.35 mL/min).

The sample was weighed into a hydrolysis tube, 10mL of 6mol/L HCl was added, the tube was sealed after vacuum was applied, and the hydrolysis tube was subjected to hydrolysis at 110℃for 24 hours. After subsequent cooling, filtration, vacuum evaporation to dryness and freeze-drying, 0.02mol/L HCl solution was added and allowed to stand for 30min. The amino acid content is measured by an amino acid analyzer, and the average value is calculated repeatedly for three times, wherein the formula is as follows:

wherein: x-sample amino acid content, g/100g;

c-amino acid content in the sample measurement solution, nmol/50. Mu.L;

f, sample dilution;

v-sample constant volume after hydrolysis, mL.

Essential amino acids include: lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine.

The taste-imparting amino acids include: glutamic acid, aspartic acid, phenylalanine, alanine, glycine and tyrosine.

2. Fatty acid

The centrifuge tube is weighed in advance, the sample is placed in a refrigerator at the temperature of minus 8 ℃ for 70min, after the sample is formed into a strong solid, the bottle mouth is covered by a sealing film for the centrifuge tube, the sealing film is pricked to make the centrifuge tube breathable, the centrifuge tube is put into a freeze dryer, the dry weight of the sample after overnight freeze drying is weighed by removing the sealing film, and the record (accurate to 0.01 mg) is recorded. Chloroform methanol (v: v=2:1) was prepared, and after the lyophilized sample was mashed with a glass rod as much as possible, 3mL of ammonia methanol (with washing of the glass rod) was added thereto, and the mixture was shaken at 37℃for 3 hours. Preparing KCL solution with mass concentration of 0.9%, preparing 2% sulfuric acid methanol (eg.50 mL methanol+1 mL sulfuric acid, adding methanol, adding sulfuric acid, pouring gently, shaking gently while pouring, adding 2mL KCL (0.9%), shaking thoroughly, centrifuging 4000g after shaking for 5min to separate lipid and sample residue, weighing EP tube (accurate to 0.01 mg), transferring 500 μl of bottom chloroform layer into pre-weighed EP tube, vacuum concentrating, centrifuging, and weighing to obtain total fatty acid mass.

The dried sample oil is added with 1mL of n-alkyl and 3mL of comb acid methanol, transferred into a glass tube, subjected to methyl esterification reaction at 85 ℃ for 1h, prepared into n-hexacosane (C26) solution (25 mg of powdery isoheptane is dissolved in a 25mL volumetric flask, fixed volume is to scale, the concentration is 1mg/mL, taken out and placed on ice for cooling, added with 2mL of 0.9% KCL solution and 500uL of n-hexacosane (C26), fully vibrated, centrifuged for 5min at 4000g, and the upper organic layer (500 uL) is taken for gas chromatography analysis.

3. Growth index

Calculated according to the following formula: sgr= (lnFW-lnIW)/t×100%

WGR＝(FW-IW)/IW×100％

Survival = number of surviving fish ≡number of stocking mantissa x 100%

Wherein SGR is the specific growth rate (%/d): the ratio of the growth rate to the growth days is a common index for measuring the growth condition, and the larger the specific growth rate is, the faster the weight increase per day is represented; WGR is the rate of gain (%); FW (Final Weight) is the final mass (g); IW (Initial Weight) is the initial body mass (g); t is the cultivation time(s).

The detection results are as follows:

1. fatty acid detection results

The fatty acid component in the oil was detected by GC-MS, and the results showed that the nervonic acid (C24:1) was detected in all samples, and the content was not significantly different.

2. Amino acid and growth index detection result

As can be seen from fig. 3 to 5, the feeding cycle is completed, and the survival rate of medaka in the m.afer group added with nervonic acid microalgae in example 1 is 88%; the essential amino acid content is 33.13%, and the taste amino acid content is 58.88%; the weight gain rate was 11.2% and the specific growth rate was 0.72%.

Comparative example 1 chlorella group medaka survival rate was 85.5%; the essential amino acid content is 32.8%, and the taste amino acid content is 53.88%; the weight gain rate was 10.1% and the specific growth rate was 0.62%.

Comparative example 2 medaka survival rate of 84.5% without algae addition; the essential amino acid content is 29.12 percent, and the taste amino acid content is 51.12 percent; the weight gain rate was 9% and the specific growth rate was 0.5%.

Example 1 medaka survival was higher than the other two comparative examples and the essential amino acid content, the taste amino acid content was increased, especially the taste amino acid content was significantly higher than the other two comparative examples.

As can be seen from fig. 6 to 8, the survival rate of the Babylonia in the m.afer group added with the nervonic acid microalgae in example 2 is 89% at the end of the feeding period; the essential amino acid content is 35%, and the taste amino acid content is 23%; the weight gain rate was 2.8% and the specific growth rate was 5%.

Comparative example 3 Babylonia survival rate of 84% in chlorella group; the essential amino acid content is 32%, and the taste amino acid content is 22.12%; the weight gain rate was 2.83% and the specific growth rate was 5.02%.

Comparative example 4 the survival rate of Babylonia without algae added was 80%; the essential amino acid content is 30%, and the taste amino acid content is 19.17%; the weight gain rate was 2.84% and the specific growth rate was 4.9%.

Example 2 the survival rate of Babylonia was higher than the other two comparative examples and the essential amino acid content, the taste amino acid content was increased, especially the essential amino acid content was significantly higher than the other two comparative examples.

As can be seen from fig. 9 to 11, the survival rate of the palaemon carinicauda added to the microalgae m.afer group of example 3 is 60% at the end of the feeding period; the essential amino acid content is 36.02%, and the taste amino acid content is 29.1%; the weight gain rate was 5.12% and the specific growth rate was 2.34%.

Comparative example 5 Chlorella group palaemon carinicauda survival rate 58%; the essential amino acid content is 34.41%, and the taste amino acid content is 28.3%; the weight gain rate was 4.33% and the specific growth rate was 2.13%.

Comparative example 6 survival of palaemon carinicauda without algae group 57%; the essential amino acid content is 34.02%, and the taste amino acid content is 28.05%; the weight gain rate was 4.73% and the specific growth rate was 2.01%.

Example 3 the survival rate of palaemon carinicauda is higher than the other two comparative examples and the essential amino acid content, the taste amino acid content are increased.

As can be seen from fig. 12 to 14, the feeding cycle is completed, and the survival rate of the artemia in the m.afer group added with the nervonic acid microalgae in example 4 is 53%; the essential amino acid content is 47%, and the taste amino acid content is 51%; the weight gain rate was 1.1% and the specific growth rate was 1.18%.

Comparative example 7 chlorella group artemia survival 46%; the essential amino acid content is 44%, and the taste amino acid content is 49%; the weight gain rate was 1% and the specific growth rate was 1.15%.

Comparative example 8 survival rate of artemia without algae group addition 40%; the essential amino acid content is 46%, and the taste amino acid content is 49%; the weight gain rate was 1% and the specific growth rate was 1.17%.

Example 4 artemia survival was higher than the other two comparative examples and the essential amino acid content, the taste amino acid content was increased.

15-17, the feeding period was completed, and the survival rate of medaka in the M.afer high-density group added with nervonic acid microalgae in example 5 was 86%; the essential amino acid content is 33.13%, and the taste amino acid content is 58.88%; the weight gain rate was 10.5% and the specific growth rate was 0.68%.

Comparative example 9 Chlorella group medaka survival rate 90%; the essential amino acid content is 32.83%, and the taste amino acid content is 53.9%; the weight gain rate was 11.2% and the specific growth rate was 0.72%.

Comparative example 10 medaka survival rate of 70% without addition of algae group; the essential amino acid content is 29%, and the taste amino acid content is 45%; the weight gain rate was 10% and the specific growth rate was 0.55%.

Example 5 the essential amino acid content and the taste amino acid content of medaka were higher than those of the other two comparative examples, and especially the taste amino acid content was significantly higher than those of the other two comparative examples.

The culture method provided by the invention has the advantages that the content of the necessary amino acid and the taste amino acid in the aquatic products is improved, particularly the content of the taste amino acid of medaka is obviously improved, the content of the necessary amino acid of the Babylonia is obviously improved, and the survival rate of the aquatic products is improved.

Claims

1. The application of the nervonic acid-producing microalgae Mychonastes afer HSO-3-1 in improving the content of essential amino acids and flavor-developing amino acids in aquatic products is that the preservation number of the nervonic acid-producing microalgae is CGMCC No.4654.

2. The use of claim 1, wherein the seafood comprises: fish, shrimp, shellfish, artemia;

preferably, the aquatic product comprises: medaka, babylonia, palaemon carinicauda, artemia.

3. The use according to claim 1, wherein the concentration of the nervonic acid-producing microalgae Mychonastes afer HSO-3-1 is (1-5). Times.10 ⁶ /mL。

4. The use according to claim 1, wherein the taste-imparting amino acids comprise glutamic acid, aspartic acid, phenylalanine, alanine, glycine and tyrosine.

5. A method for culturing fish, shrimp and shellfish and artemia by utilizing nervonic acid microalgae is characterized by comprising the following steps:

6. The method according to claim 5, wherein in the step (1), the salt concentration of the seawater is 8-25%o when the fish and the aquatic products are cultured; when the shrimp and shellfish aquatic products are cultured, the concentration of seawater salt is 20-30 per mill; when the artemia aquatic products are cultivated, the concentration of the seawater salt is 30 to 90 per mill.

7. The method according to claim 5, wherein in the step (2), the OD value of the algae liquid is not less than 0.1;

preferably, in the step (2), the concentration of the nervonic acid-producing microalgae Mychonastes afer HSO-3-1 in the culture water is in the range of (3-5) x 10 ⁶ /mL。

8. The method according to claim 5, wherein in the step (2), the live bacteria content of the EM bacteria added in the culture water is 10 ³ -10 ⁵ CFU/mL；

Preferably, the microbial composition of the EM bacteria includes lactobacillus acidophilus and photosynthetic bacteria;

preferably, the ratio of the viable count of lactobacillus acidophilus to photosynthetic bacteria is 1: (80-100).

9. The method of claim 5, wherein in step (3), the aquatic product comprises: fish, shrimp, shellfish, artemia;

10. The method according to claim 5, wherein in the step (3), the concentration of the nervonic acid-producing microalgae Mychonastes afer HSO-3-1 is controlled to be in the range of (1 to 5). Times.10 during the cultivation ⁶ /mL；

Preferably, the feed is commercial feed for aquatic product culture;

preferably, the feed is a puffed feed sold in the market of aquatic product culture;

preferably, the main raw materials of the feed comprise krill meal, cuttlefish meal, fish meal, protein, fat and fiber.