论文总字数：19860字

摘 要

1．氨氮、温度对AKP活力的影响极显著（P lt; 0.01）；氨氮、温度对AKP活力的影响，在对青虾胁迫12、48h时显著（P lt; 0.05）；在对青虾胁迫24、96h时极显著（P lt; 0.01）。对青虾胁迫12、48h时，随着设置的氨氮浓度的增加，AKP活力先降低后升高。12h时，随温度升高，AKP活力先升高后降低。除24h外，胁迫时间越长，AKP活力逐步增强。

2．青虾分别胁迫24、48、96h时，ACP活力受到氨氮的影响显著（P lt; 0.05）；12h时极显著（P lt; 0.01）。对青虾胁迫24h时，ACP活力显著（P lt; 0.05）；12、48h时极显著（P lt; 0.01）。温度、氨氮的交互作用对ACP活力的影响极显著（P lt; 0.01）。随着胁迫时间的延长，ACP活力整体呈现出逐渐上升的趋势。随着温度的升高，整体呈现出先升高后降低的趋势。随氨氮浓度的升高，整体呈现出逐渐下降的趋势。

3．12、24、48h时，氨氮对血蓝蛋白含量的影响极显著（P lt; 0.01）；24h时，温度对血蓝蛋白含量的影响显著（P lt; 0.05）；12、48、96h时极显著（P lt; 0.01）。温度、氨氮的交互作用对血蓝蛋白含量的影响极显著（P lt; 0.01）。对青虾的胁迫时间越长，温度越高及氨氮浓度的增加，血蓝蛋白会先升高后降低。

关键词：氨氮，温度，日本沼虾，非特异性免疫，血淋巴

Abstract：The effects of ammonia-nitrogen and temperature on immune factors and immune related enzymes of Macrobrachium nipponense were studied by factorial design. The main results are as follows: 1) The effect of ammonia-nitrogen and temperature on AKP activity is very significant (P lt; 0.01); the interaction effect of ammonia-nitrogen and temperature on AKP activity is significant at 12 and 48 hours (P lt; 0.05); the difference is very significant at 24 and 96 hours (P lt; 0.01). AKP activity decreased first and then increased with the increase of ammonia-nitrogen concentration at 12 and 48 h. At 12h, the activity of AKP first increased and then decreased with the increase of temperature. Except for 24 hours, the AKP activity increased gradually with the prolongation of stress time. 2) At 24, 48 and 96 hours, the effect of ammonia-nitrogen on ACP activity was significant (P lt; 0.05); At 24h, the effect of temperature on ACP activity was significant (P lt; 0.05); at 12h and 48h, the difference was very significant (P lt; 0.01). The effect of the interaction of temperature and ammonia-nitrogen on ACP activity was very significant (P lt; 0.01). With the prolongation of stress time, ACP activity showed a gradual upward trend. With the increase of temperature, the overall trend of increase first and then decrease. With the increase of ammonia-nitrogen concentration, the overall trend showed a gradual decline. 3) At 12, 24 and 48 hours, the effect of ammonia-nitrogen on the content of hemocyanin was very significant (P lt; 0.01); at 24 hours, the effect of temperature on the content of hemocyanin was significant (P lt; 0.05); at 12, 48 and 96 hours, the difference was very significant (P lt; 0.01). The effect of the interaction of temperature and ammonia-nitrogen on the content of hemocyanin was very significant (P lt; 0.01). With the prolongation of stress time and the increase of temperature and ammonia-nitrogen concentration, the content of hemocyanin increased first and then decreased.

Keywords: ammonia-nitrogen ,temperature, Macrobrachium nipponense, non-specific immunity, hemolymph

目 录

摘要 2

ABSTRACT 3

一、前言 5

二、材料与方法 6

2.1 材料 6

2.2 试剂与仪器 6

2.3 实验方法 8

2.4 数据处理与分析 8

三、结果 8

3.1 氨氮、温度对青虾AKP活力的影响 8

3.2 氨氮、温度对青虾ACP活力的影响 11

3.3 氨氮、温度对青虾血蓝蛋白含量的影响 13

四、讨论 16

4.1 AKP、ACP活性 16

4.2 血蓝蛋白含量 16

五、结论 18

参 考 文 献 19

致谢 22

一、前言

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