Slaughter performance, sensory, and conventional physicochemical indexes of 300 days old Yanjin blackbone chicken and Piao chicken were measured and compared, to investigate the differences in slaughter performance and meat physicochemical properties between Yanjin blackbone chicken and Piao chicken. The results showed that both Yanjin blackbone chicken and Piao chicken had good meat performance, and the breast muscle rate of female Yanjin blackbone chicken was significantly higher than that of male Yanjin blackbone chicken and Piao chicken (P<0.05). The pre-slaughter weight, slaughter weight, eviscerated weight, breast muscle weight, leg muscle weight, and leg muscle rate of male chickens of the same breed were higher than those of female chickens (P<0.05), and the slaughter performance of male chickens was better. The appearance scores of the two chicken breeds were higher (6.30~7.30), and the leg meat had higher flavor, texture, taste, and overall acceptance scores than the breast meat. The pH values of the two breeds of chickens were within the range of high-quality chickens after slaughter, and the cooking loss rate, moisture content, crude ash, and crude fat of the leg meat of Piao chickens were significantly higher than those of Yanjin blackbone chicken(P<0.05). The cooking loss (P<0.05) and crude protein content (P<0.05) of leg meat were lower than those of breast meat in different parts of the same variety, while the content of moisture (P<0.05) and crude fat (P<0.05) was higher than that of breast meat. This study provided a scientific theoretical basis for the in-depth development and utilization of two excellent local chicken breeds and laid a foundation for establishing quality evaluation standards for Yunnan's high-quality local chicken.

To study the nutritional composition and flavor characteristic substances of fresh Amomum tsao-ko, gas chromatography-mass spectrometry (GC-MS), amino acid autoanalyzer, and gas chromatography-sniffing were used to analyze and identify the nutritional composition and volatile flavor substances of fresh Amomum tsao-ko. The results showed that fresh Amomum tsao-ko contained the highest moisture content of 70.61%, crude fat of 2.35%, crude protein of 2.76%, and total ash of 5.94%. A total of 30 fatty acids were detected in fresh Amomum tsao-ko, with contents ranging from 0.10 to 3.45 mg/mL, among which, 12 saturated fatty acids accounted for 57.99% of the total amount, and 18 unsaturated fatty acids accounted for 47.23% of the total amount. Among the nine amino acids detected, lysine was the highest and valine was the lowest. By comparing the aroma characteristics, mass spectra, and retention indices with those of the standards, 46 volatile flavor substances were identified from them, and citral, (Z)-3,7-dimethyl-2,6-octadienal, (E)-3,7-dimethyl-2,6-octadienal, trans-2-dodecenal, and trans-2-octadienal were found to be in high contents. The key aroma components of fresh Amomum tsao-ko were identified as nine substances, namely, trans-2-dodecenal, (E,Z)-2,4-decadienal, trans-2-octenal, n-octanal, 4-isopropyltoluene, (Z)-3,7-dimethyl-2,6-octadienal, (E)-3,7-dimethyl-2,6-octadienal, citral, and eucalyptol, based on the intensity value of the aroma and its odor activity value. The results would provide a theoretical basis for the drying and processing of fresh Amomum tsao-ko and product development.

研究旨在探讨饲粮添加胍基乙酸(GAA)对肉鸡生长性能、屠宰性能、免疫器官指数及抗氧化功能的影响.试验选取480只1日龄科宝肉鸡母鸡,随机分为3组,每组8个重复,每个重复20只鸡,对照组饲喂基础日粮,胍基乙酸组在基础日粮中添加1.2 g/kg或3.6 g/kg胍基乙酸.试验期为6周,其中1～3周龄为试验前期,4～6周龄为试验后期.结果显示:1.2 g/kg胍基乙酸组和3.6 g/kg胍基乙酸组肉鸡末重和平均日增重均显著高于对照组(P<0.05),料重比显著低于对照组(P<0.05);1.2 g/kg胍基乙酸组肉鸡21和42日龄胸肌率和腿肌率均显著高于3.6 g/kg胍基乙酸组(P<0.05),3.6 g/kg胍基乙酸组肉鸡21和42日龄腿肌率均显著低于对照组(P<0.05);胍基乙酸组肉鸡21日龄脾脏指数和法氏囊指数均显著高于对照组(P<0.05);1.2 g/kg胍基乙酸组和3.6 g/kg胍基乙酸组肉鸡血清总抗氧化能力(T-AOC)显著高于对照组(P<0.05),1.2 g/kg胍基乙酸组肉鸡血清T-AOC显著高于3.6 g/kg胍基乙酸组(P<0.05),但3.6 g/kg胍基乙酸组肉鸡血清丙二醛(MDA)含量显著高于对照组和1.2 g/kg胍基乙酸组(P<0.05).由此可知,饲粮中添加1.2 g/kg胍基乙酸能较好地提高肉鸡生长性能、屠宰性能和抗氧化能力.

【Objective】The Y-strain chicken was obtained by crossing the Chahua 2 E-strain rooster with Digao D-strain hen， and the N-strain chicken was obtained by crossing the Tengchong Snow chicken rooster with Digao D-strain hen. It was aimed to evaluate the growth performance of the two hybrid progeny， explore the growth and development law of the most dominant hybrid progeny， and determine the optimal growth curve model.【Method】The Y-strain chickens and N-strain chickens born on the same day were selected as the research objects， After that， the body weight indexes of 0-29 weeks of age were measured， and the growth and development were recorded. At 60， 90 and 120 days of age， 30 males and females were randomly selected for body weight and body size measurement， and the differences and correlations of the two breeds were compared to determine the most dominant hybrid offspring; The three nonlinear growth models of Logistic， Gompertz and von Bertalanffy were used to fit the body weight of different hybrid offspring under different genders， and the best growth curve model was obtained.【Result】The results showed that the body weight of Y-strain roosters was significantly better than that of N-strain roosters， and Y-strain hens were slightly better than N-strain hens in the weight growth curve of 0-29 weeks old. During the measurement of body weight and body size， two breeds all showed that roosters were significantly larger than hens （P＜0.01）， and Y-strain chickens were significantly better than N-strain chickens. The most hybrid Y-line chicken was used for the growth curve fitting analysis， and it was found that the von Bertalanffy model was closer to the measured value， which was the best growth curve model for the Y-line chicken. Moreover， the correlation analysis of body weight and body size showed that there was a high correlation between the body weight and shin circumference of Y-strain chickens， and it could be used as a reference standard for Y-strain chicken breeding in the future. 【Conclusion】The improvement effect of Y-strain chickens obtained from the cross of the E strain of Chahua Chicken No.2 and the D strain of Digao Chicken is better than that N-strain chickens obtained from the cross of Tengchong Snow Chicken and the D strain of Digao Chicken. And the von Bertalanffy model was the best growth of Y-strain chicken.

【Objective】 The purpose of this experiment was to study the effects of guanidinoacetic acid（GAA） on the meat quality and abdominal fat deposition of broilers.【Method】 In this experiment, 90 1-day-old Cobb broilers were selected and randomly divided into 3 groups, with 5 replicates and 6 broilers per replicate.The group Ⅰ（control group） was fed with basal diet, groups Ⅱ and Ⅲ were added with 1.2 and 3.6 g/kg GAA in basal diet, respectively.The feeding cycle was 42 days, at the end of experiment（42 days）,the breast muscle, leg muscle, liver, abdominal fat and blood samples were collected to measure meat quality, pectoralmyopathies and abdominal fat deposition.【Result】 Compared with group Ⅰ,pH 45 min of pectoralis and leg muscle in groups Ⅱ and Ⅲ were extremely significantly or significantly increased（P＜0.01 or P＜0.05）,the b * value of pectoralis, a * value and water loss rate of leg muscle in group Ⅱ were extremely significantly increased（P＜0.01）,L * value of leg muscle, the incidences of wooden breast and white striping in group Ⅱ were significantly decreased（P＜0.05）,and the incidences of wooden breast in group Ⅲ was significantly increased（P＜0.05）.The abdominal fat rate and abdominal adipocytes diameter in group Ⅱ was significantly lower than that in groups Ⅰ and Ⅲ（P＜0.05）.The level of serum triglyceride（TG） in group Ⅱ was significantly higher than that in groups Ⅰ and Ⅲ（P＜0.05）.【Conclusion】 Supplementation of 1.2 g/kg GAA in diet could improve the meat quality of broilers, reduce the occurrence of pectoral wooden breast and white striping in broilers, and significantly reduce abdominal fat deposition.

几十年来,我国蛋鸡产业都在稳定发展,标准化规模化的发展趋势一直处于畜牧业前列水平.尤其是自主创新品种,近几年成为畜牧业中的领军者.再加上政府出台的各项扶持政策,使得蛋鸡产业处于我国乃至世界领先地位,但是免疫力与生产性能两者无法同时达到最佳水平,是导致蛋鸡产业停滞不前的根本原因之一.目前为止,关于禽类免疫方面的系统介绍较为匮乏.因此,全面总结禽类免疫特征,了解禽类最新免疫进展,试图从中找到免疫力与生产性能同时达到最佳水平的平衡点,持续高效发展蛋鸡产业,具有十分重要的实际经济价值.本文概述了蛋鸡免疫、免疫性指标、免疫抑制性疾病的作用机理及影响因素,简单介绍了自身免疫调控,详细阐述了营养性免疫调控机制与策略,旨在为未来蛋鸡行业更加高效、绿色经济、稳步发展提供新的参考.

旨在探究武定鸡乌骨品系和非乌骨品系黑素皮质素受体1(MC1R)基因多态性与黑色素沉积的相关性,以期为后期利用分子遗传学技术选育乌度更深的武定鸡提供理论参考.试验通过测定300日龄武定鸡乌骨品系和非乌骨品系的血浆真黑色素、褐黑色素和碱溶性黑色素含量,分析了 MC1R基因外显子的多态位点(SNPs)与黑色素的关系,并检测组织中MC1R基因表达差异.结果发现:武定鸡乌骨品系血浆中3种黑色素指标均高于非乌骨品系.在MC1R外显子区域检测到4个突变位点(T133C、T244C、G460A和C833A),除武定鸡非乌骨品系C833A位点偏离Hardy-Weinberg平衡以外,其余位点均未偏离;武定鸡非乌骨品系G460A位点呈低度多态,其余突变位点均呈中度多态,其中T244C位点CC基因型和G460A位点AA基因型的真黑色素和碱溶性黑色素含量均高于其他基因型,属于优势基因型.此外,武定鸡乌骨品系各组织中MC1R基因表达量均显著高于非乌骨品系,且各组织间的表达趋势为皮肤＞肾脏＞肝脏＞心脏＞肌胃＞脾脏＞腿肌＞胸肌.本试验结果表明,MC1R基因T244C位点和G460A位点突变可能会对武定鸡的乌质性状产生影响,推测这2个位点是影响武定鸡乌骨品系和武定鸡非乌骨品系乌度差异的原因之一.

文章研究了不同灭菌时间(10,15,20min)对鸡汤滋味的影响.对鸡汤中的可溶性固形物、pH值、氨基酸态氮、感官评分及游离氨基酸进行测定分析,结果显示,3组鸡汤中可溶性固形物随着灭菌时间的增加而增加;pH值在灭菌时间10min时显著高于其他两组(P<0.05);氨基酸态氮在灭菌时间15min与20min时显著高于10min时(P<0.05);感官评分随着灭菌时间的增加而降低;3组鸡汤中共检测出16种氨基酸,其中包括2种鲜味氨基酸,5种甜味氨基酸和9种苦味氨基酸.3组鸡汤中15min组鲜味氨基酸占比最低,20min组甜味氨基酸占比最高,而苦味氨基酸占比随着灭菌时间的增加而逐渐降低.不同灭菌时间对3组鸡汤的TAV(滋味活性值)有影响,鲜味氨基酸中谷氨酸的TAV最高;甜味氨基酸中丙氨酸的TAV最高,其次为甘氨酸;苦味氨基酸中赖氨酸的TAV最高,其次为组氨酸及精氨酸.文章系统研究了不同灭菌时间对鸡汤滋味的影响,旨在为鸡汤类罐头及其同类产品的研发及生产提供一定的理论依据.

试验旨在研究在蛋鸡基础日粮中添加深海鱼油对蛋鸡血清生化指标、蛋黄丙二醛含量以及鸡蛋感官品质的影响.选取198日龄的海兰灰蛋鸡672只,随机分为6组,每组4个重复,每个重复28只蛋鸡.试验Ⅰ组(对照组)蛋鸡饲喂基础日粮,试验Ⅱ组、Ⅲ组、Ⅳ组、Ⅴ组、Ⅵ组分别在基础日粮中添加0.75％、1.00％、1.25％、1.50％、1.75％的深海鱼油.预试期7 d,正式试验期42 d.结果显示,与对照组相比,各试验组蛋鸡血清甘油三酯(TG)、胆固醇(TC)和低密度脂蛋白胆固醇(LDL-C)含量呈下降趋势,高密度脂蛋白胆固醇(HDL-C)含量有所上升.试验第7、14、42 d,各试验组蛋黄丙二醛(MDA)含量有所升高;试验第28 d,Ⅲ组和Ⅴ组蛋黄MDA含量分别比对照组降低21.51％和20.01％(P>0.05);随着试验时间增加,各试验组蛋黄MDA含量均有降低的趋势.与对照组相比,除Ⅵ组外,其余试验组鸡蛋的组织状态、口感、色泽以及整体感官评分增加,接受度提高,Ⅳ组得分最高,Ⅴ组其次,对Ⅵ组鸡蛋有轻微厌恶感.研究表明,蛋鸡基础日粮中的鱼油的适宜添加量为1.50％.

以榆黄菇为研究对象,对榆黄菇多糖(PCP)提取工艺进行优化、纯化、测定单糖组成和分子量,再对其体外免疫活性进行评价.在单因素基础上通过响应面法确定榆黄菇多糖最优提取工艺为:提取温度59.81℃,提取时间2.40 h,液料比29.91 mL/g,在此条件下,预测得率为18.82%,实际得率为18.60%.经DEAE-Sepharose Fast Flow柱层析从榆黄菇多糖中分离纯化出3个多糖组分(PCP-1、PCP-2、PCP-3),采用离子色谱法和高效凝胶渗透色谱法分析多糖成分和分子量,得出 PCP-1 由半乳糖组成,分子量为1.90×104 u;PCP-2由半乳糖和葡萄糖组成,摩尔比为4.36∶5.64,分子量2.76×104 u;PCP-3由岩藻糖、盐酸氨基葡萄糖、半乳糖、葡萄糖和葡萄糖醛酸组成,其摩尔比为 0.07∶0.11∶0.51∶7.46∶1.85,分子量为 4.81×104 u.通过体外试验评估PCP对巨噬细胞RAW264.7免疫调节活性.结果表明,PCP-1、PCP-2和PCP-3多糖质量浓度在25～200 μg/mL范围内对巨噬细胞RAW264.7无毒性并具有一定增殖作用、显著提高了NO释放量并增强了巨噬细胞RAW264.7的吞噬能力.当PCP-1、PCP-2和PCP-3多糖质量浓度为200 μg/mL时,巨噬细胞RAW264.7 NO释放量达到最大值,分别为11.40、11.56、11.76 μmoL/L.该研究结果可为榆黄菇的精深加工综合利用提供理论依据.

目的 探究云南5种火腿水分分布与质构特性的差异及相关性.方法 以一年陈的宣威火腿、诺邓火腿、撒坝火腿、三川火腿和鹤庆火腿为原料,利用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)与质地剖面分析(texture profile analysis,TPA)分别测定不同地区火腿的水分分布与质构特性.结果 撒坝火腿的不易流动水和自由水横向弛豫时间(T2)分别为26.29 与151.13 ms,均显著高于其他4 种火腿(P＜0.05);5种火腿的不易流动水单位质量信号量(A22)均高于结合水(A21)和自由水(A23),其中撒坝火腿的A22为8857.97,显著高于其他4种火腿(P＜0.05);宣威火腿的硬度、咀嚼性和内聚性在5种火腿中最高,而弹性和回复性在5种火腿中最低;相关性分析显示,5种火腿的不易流动水含量与回复性、弹性呈极显著正相关(P＜0.01),与硬度呈显著负相关(P＜0.05),与咀嚼性、内聚性呈极显著负相关(P＜0.01),自由水含量与弹性、回复性呈极显著正相关(P＜0.01),而结合水含量与质构指标无显著相关性.结论 本研究表明不易流动水在5种火腿中占主要优势,其在5种火腿中的含量变化导致了火腿之间的质构特性差异,可以为火腿的品质调控提供理论依据.

Toll样受体(TLRs)是一类胚系基因编码的Ⅰ型跨膜糖蛋白模式识别受体,其通过识别病原体,激活天然免疫,诱导产生多种细胞因子,在免疫稳态和抗病过程中发挥重要作用.TLRs在功能上参与识别自身和非自身抗原,架起了先天免疫和适应性免疫的桥梁.TLRs可激活相关信号分子,同时也可引起胞内炎性介质的转录和表达,募集促炎因子和共刺激分子,促进炎症反应,进而激活非特异性和特异性免疫,共同清除抗原异物.本文综述了 TLRs的定义、结构及其在不同病原微生物感染时的免疫调控机制,为以后应用TLRs预防和诊断细菌性病原感染和病毒感染疾病奠定基础.

[目的]旨在探索FSHR基因多态性与茶花鸡产蛋性能的相关性,以期挖掘出影响茶花鸡产蛋的分子遗传标记.[方法]以茶花鸡为研究对象,采用测序技术来筛选FSHR基因SNPs位点,并与茶花鸡产蛋性能进行相关性分析,通过实时荧光定量PCR(RT?qPCR)技术探究FSHR基因在高、低产组间不同组织中的基因表达情况.[结果]在FSHR基因外显子1中发现了2个SNPs位点(g.34847A→G和g.35000C→T),均属于中度多态;关联分析显示:g.35000C→T位点的TT型个体开产日龄显著高于CT型(P<0.05);CT型个体43周龄产蛋数显著高于CC型和TT型(P<0.05);FSHR基因在高产组卵巢和下丘脑中的表达量显著高于低产组(P<0.05),高产组和低产组中卵巢的表达量都显著高于下丘脑(P<0.05).[结论]茶花鸡FSHR基因具有一定的多态性和组织表达差异,发现一些影响茶花鸡产蛋性能的潜在分子标记,为地方鸡产蛋性能分子机理及茶花鸡的选育提供了理论基础.

为研究3种云南野生食用菌炖煮对鸡汤风味的影响,以500日龄的淘汰蛋鸡和3种云南野生食用菌(松露、牛肝菌和松茸)为原料,利用液相色谱-三重四极杆-质谱法(liquid chromatography-triple quadrupole mass spectrometry,LC-QQQ-MS)和顶空固相微萃取-气相色谱-质谱(headspace solid phase microextraction-gas chromatography-mass spectrometry,HP-SPME-GC-MS)技术分析未添加和添加3种云南野生食用菌鸡汤中游离氨基酸和挥发性风味物质的变化,探讨3种野生食用菌对鸡汤滋味和风味的影响.4种鸡汤均检测出17种游离氨基酸.与空白组相比,添加野生食用菌的鸡汤中氨基酸含量和对鸡汤滋味有特殊贡献的氨基酸种类显著增多;4种鸡汤中分别检出62、69、69种和73种挥发性风味化合物.添加3种云南野生食用菌后,鸡汤中风味物质种类、含量发生明显改变,气味活度值(odor activity value,OVA)分析显示,鸡汤特征挥发性风味成分也发生了明显改变.

利用超滤分级、凝胶过滤色谱法和反相-高效液相色谱法对武定鸡肉中鲜味肽进行分离纯化,结合感官评价追踪鲜味最强烈的组分,以纳升高效液相色谱-串联质谱联用技术与固相合成法对鲜味肽进行鉴定和合成,进一步分析鲜味肽的序列来源及其呈味特征.结果表明:从武定鸡肉中分离鉴定出8条多肽,分子质量范围为365.20～1 735.92 Da,其中LDF、FVT和DLAGRDLTDYLMKIL这3条肽段具有明显的鲜味活性,阈值在0.062～0.250 mg/mL之间,是武定鸡肉鲜味的关键组分.

肠道健康是制约畜禽业发展的重要问题.随着畜禽养殖业"禁抗"条例实施,探究理想的抗生素替代品已成为畜牧业亟须解决的问题.香芹酚和百里香酚是从植物中提取得到的单萜酚类同分异构体物质,可提高动物生长性能,具有抗菌、抗炎、抗氧化和改善肠道健康等功能.文章综述了香芹酚和百里香酚作为抗生素替代品对畜禽肠道健康调控机制的研究进展,以期为畜禽养殖中合理使用香芹酚和百里香酚提供参考.

鲜味肽作为新型的鲜味剂,除了本身具有的风味外,还可与其他的鲜味物质发挥协同增鲜作用.目前对鲜味肽的研究主要集中在提取及分离鉴定等方面,而鲜味肽的形成机理及呈味机制仍不明确.本文对鲜味肽的制备与分离鉴定方法、呈味影响因素、鲜味评价方法、具体应用、呈味机制等方面进行综述,以期为鲜味肽的进一步深入研究提供科学理论依据.

禽法氏囊的结构发育与其免疫功能密切相关,二者直接关系到禽养殖业的健康发展.为了解法氏囊发育与免疫功能的研究近况,采用文献综述和归纳总结的方法,阐述现阶段法氏囊发育与免疫功能的研究新进展.结果表明:1)法氏囊发育始于原基发生,最新研究发现该过程与内外胚层均相关;影响造血干细胞向法氏囊定向迁移的具体因素尚未完全理清,但趋化因子起着重要作用,如CXCL12-CXCR4轴参与B淋巴细胞对法氏囊的定植;目前将法氏囊增龄性退化机制归咎于机体内激素水平的变化,主要为性固醇类激素、生长激素以及皮质固醇类激素,但哪种激素起主导作用则尚存争议.2)法氏囊对B淋巴细胞进行筛选的关键是B淋巴细胞前体表面免疫球蛋白的重排形式以及B淋巴细胞表面受体复合物与肠道抗原的结合情况;法氏囊分泌的囊素肽在促进B淋巴细胞增殖与分化中起重要作用,目前19种囊素肽已被鉴定;法氏囊的免疫功能易受到多种因素影响,目前常见的影响因素包括病原微生物及环境应激源,它们能以直接或间接的方式引起法氏囊结构的损伤和淋巴细胞的损耗从而引起机体的免疫抑制.针对研究现状,提出仍待解决的问题:法氏囊能与其他器官组织进行互作,但调控该过程的关键因子筛选与验证仍处于探索阶段.随着技术的发展与革新,将推动法氏囊免疫功能的更深入研究,也将为实践生产提供多维度的理论指导.

The essential oil of Litsea pungens Hemsl was used as the main raw material, and the method of vacuum freeze-drying was used to prepare the microcapsules of essential oil of Litsea pungens Hemsl, and the embedding rate of the microcapsules was used as an index. Optimizing the microcapsule embedding process of essential oils to determine the best process parameters. At the same time, the physical and chemical properties, microstructure, volatile rate and peroxide value of essential oil were analyzed during storage. The results showed that the best parameters of the microcapsules of essential oil were as follows: Composite wall material ratio (soy protein isolate: β-cyclodextrin) was 1:1 (g/g), core wall material ratio was 1:5(g/g), solid content was 15%, emulsifier content was 3%, emulsifier ratio was 1:4 (g/g), emulsifying temperature was 40 ℃, embedding rate of the microcapsules was 84.68%, its water content, solubility and bulk density were 3.05%, 91.04% and 0.35 g/cm3, respectively. The results of SEM showed that the microcapsules of Litsea pungens Hemsl essential oil were irregular in shape. With the extension of storage time, the volatilization rate and peroxide value of microcapsules of Litsea pungens Hemsl essential oil were lower than those of essential oil, which indicated that the microencapsulation of Litsea pungens Hemsl essential oil could effectively slow down the volatilization rate and reduce oxidation degree of essential oil.

近年来,我国的水产品需求不断增大,养殖规模发展迅速并不断扩大,但在鱼类养殖过程中常常出现各种疾病制约水产业绿色健康和可持续发展.在食品安全与人口持续增长的双重压力下,传统的疫苗、抗生素等化学药品在养殖过程中长期使用引起的药物残留、抗药性、水体污染等问题,已经严重威胁到鱼类养殖行业的持续健康发展,且不符合现代健康养殖的需求.因此,发掘安全有效的药物替代品成为研究的热点.而植物多糖由于具有抗氧化、免疫等生物活性,可以用作提高鱼类生长性能、增强免疫力的有效刺激剂,在鱼类养殖中具有广阔的应用前景.综述了鱼类养殖过程中植物多糖对鱼类生长、抗菌抗病、免疫、抗氧化和血糖血脂等方面影响的研究进展,并对未来研究从3个方面进行了展望:即从细胞和分子层面研究植物多糖对鱼类免疫性能、抗菌抗病、抗氧化等影响的相关作用机制;研究植物多糖与其他物质联合使用的协同作用效果;利用植物多糖的抗氧化、提高免疫性能、降血糖血脂等优点,将植物多糖与其他食品原料进行复合,开发功能性食品等.