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α-单脂肪酸甘油酯对虾EMS病的感化结果

工夫:2019-05-08 11:13泉源:未知 作者:admin 点击:

研讨配景

  • FRA是一家家族企业,位于荷兰专门处置植物饲料和饮用水添加剂的开辟、制造和营销。我们为该行业供应了添加剂解决方案,使农业和水产养殖以可持续的进步生产力和红利。
  • FRA is a family-owned company located in the Netherlands specialized in the development, manufacturing, and marketing of animal feed and drinking water additives worldwide. We provide the industry with additive solutions that allow both agriculture and aquaculture to increase productivity and profitability in a sustainable manner.
  • 公司目的是改进植物的消费机能,并提供不增加任何抗生素的运用
  • Goal: helping animal performance, and an application with no antibiotics
  • 买卖来往于环球70多个国度
  • Active >70 countries worldwide
  • 产物项目:α-单脂肪酸甘油酯、复合酶、纳米技术
  • α-Monoglycerides, enzyme blends, nanotechnology

面对应战

  • 虾的晚期殒命综合征(ems)初次讲演于2009年,今后在亚洲敏捷流传。2013年,初次在南美洲发作疫情。这类疾病可致使80%以上的死亡率,每一年的丧失预计凌驾10亿美圆
  • Early Mortality Syndrome in shrimp (EMS) has first been reported in 2009 and has since spread rapidly throughout Asia. In 2013, first outbreaks have been reported in South America. The disease can lead to mortality rates above 80% and annual losses have been estimated at more than $1 billion USD.
  • 下死亡率是由发生毒素的副溶血性弧菌(弧菌)熏染虾的肠道器官形成的。肝胰腺毁伤致使植物殒命,因而EMS也可称为急性肝胰腺坏死综合征(AHPNS)
  • The high mortality rate is caused by toxin producing Vibrio parahaemolyticus bacteria, auecting the intestinal organs of shrimp. Damage to the hepatopancreas leads to the death of the animals, and therefore EMS can also be referred to as Acute Hepatopancreatic Necrosis Syndrome (AHPNS).
  • 在康健均衡的情况中,副溶血性弧菌不会引发任何疾病。只要当细菌被噬菌体病毒感染时,它们才会变得具有攻击性。
  • In healthy balanced environments Vibrio paraheamolyticus does not cause any disease. Only when the bacteria are infected by a phage virus will they become aggressive.
  • 对虾会变得嗜睡,住手进食,泛起变色,肝胰腺缩小。这类疾病使虾更轻易遭到继发性感染。现在借不完全明白EMS/AHPNS的切实生长缘由和体式格局,那使得其很易掌握。
  • Auected shrimp become lethargic, stop eating, show discolouration, and a reduction of the hepatopancreas. The disease makes shrimp become more susceptible to secondary infections. It is not fully understood why and how EMS/AHPNS develops exactly, making it very diuicult to control.

α-单脂肪酸甘油酯

α-MG份子

  • 应用专利技术将脂肪酸取甘油酯化
  • Patented technology of esterifying fatty acids to glycerol.
  • 有机酸+甘油=单脂肪酸甘油酯
  • Organic acid + glycerol = monoglyceride
  • 酯化历程后,酯键为共价键结,份子稳固(温度/ph)
  • Esterification process → Ester bond, very stable (temperature/pH)

取脂肪和酸的区分

  • 酸是抗菌的,α-单脂肪酸甘油酯的强度是这些酸的7-100倍
Acids are antibacterial, α-monoglycerides of those acids are 7-100  times stronger
  • α-单脂肪酸甘油酯具有抗致病菌活性的感化,短链的α-单脂肪酸甘油酯,可使弧菌和其他革兰氏阴性病原菌掉活。中链α-单脂肪酸甘油酯,使噬菌体病毒掉活,掌握革兰氏阳性病原菌的发展
α-monoglycerides has anti-pathogenic activity,α-monoglycerides of short chain fatty acids to deactivate Vibrio and other gram-negative pathogenic bacteria.  α-monoglycerides of medium chain fatty acids are added to deactivate the phage virus and to control the growth of gram-positive pathogenic bacteria.
  • 甘油二酯/甘油三酯是脂肪份子,能被脂肪酶水解,只能供应能量,无抗病本活性
Diacylglycerol/triglyceride is a fat molecule, which can be hydrolyzed by lipase , it  only provide energy without antipathogenic activity.

α-MG长处

感化体式格局

革兰氏阴性菌Gram negative bacteria

α-短链脂肪酸甘油酯(Short chain α-MG)
Framelco和里斯本大学协作的研讨( 2013):Framelco的α-短链脂肪酸甘油酯从细菌的细胞膜经过跨膜活动和火通道卵白,使细胞膜变形和改动其液体传送特性。

Study Framelco & University of Lisbon 2013:Framelco’s short chain α-MG affect bacteria by deformation and altering  fluidity of membrane, via transmembrane movement and AP3.
滋扰能量均衡和膜动态平衡=饿死病原菌
Disturbing of energy balance and homeostasis = bacteria starvation

革兰氏阳性细菌和病毒Gram-positive bacteria & viruses

α-中链脂肪酸甘油酯(Middle chain α-MG)
Destabilization and disruption of membrane/fat envelop by interposition.
干涉干与取侵入细胞膜或囊膜的稳定性
Hyldgaard et al,2012
  
Thormar et al, 1986 & 2006新金沙开户注册


α-MG抗击EMS

试点和现场实验

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应战实验

α-单脂肪酸甘油酯的应战实验中显现虾的死亡率显着低落
Challenge tests of α-monoglyceride shows a significant reduction in shrimp mortality

其他现场实验

在泰国和越南(Ria2,Hao博士)有很多的实地实行在停止,一些胜利了:对比组得了EMS,医治组康健;一些效果借不错的:低落了20-30%的死亡率;一些效果不清楚的:对比组和医治组都没有得EMS;固然也有一些失利的实验。那这些实验为何会失利呢?
There are many field experiments in Thailand and Vietnam (Dr. Ria2, Hao). Some have been successful: the control group got EMS, the treatment group was healthy; some results were good: the mortality rate was reduced by 20-30%; some results were not clear: the control group and the treatment group did not get EMS; of course, some failed trials. So why did these experiments fail?
尽人皆知,生物平安、降雨、水质、饲料医治、等内部身分,对抗击EMS/AHPNS和虾的规复力有很大影响。
It is known that external factors such as biosecurity, rainfall ,water quality and larvage-quality are of great influence on the resilience of the shrimp against EMS/AHPNS development.

开辟新配方

寻觅
Search for…
…更强的α-单脂肪酸甘油酯型的配方
stronger formulation α-MG types
…分外的微量身分供应分外的支撑
additional micro-ingredients for extra support


亚利桑那大学研讨框架(主席组传授D.Lightner)在荷兰Framelco实验室和泰国研究所停止研讨测试了差别的α-单脂肪酸甘油酯,附加微量身分, α-单脂肪酸甘油酯的液体的和干的之间的差别。
Research Framelco at University of  Arizona (chairgroup Prof. D. Lightner),Research at laboratory Framelco The Netherlands &  research institute Thailand.Tested different α-MG, additional micro-ingredients, difference  between liquid and dry α-MG.

新剂型:干性 vs 液体

我们低估了α-单脂肪酸甘油酯在虾体内的生物可用性,干的α-单脂肪酸甘油酯:应用二氧化硅作为载体将α-单脂肪酸甘油酯运输到植物体内开释,但虾的消化道相对短和根蒂根基,使产物经由过程率(消化)低落,研讨效果注解:α-单脂肪酸甘油酯的液体的比干的好
We underestimated the bio-availability of α-MG in shrimp.Dry α-MG:Silica was used as carrier to transport α-MG ester to animals for release, but the digestive tract of shrimp was relatively short and basic, which reduced the product to passage rate(digestion).Study results:Liquid performed better than dry α-MG
虾的应战实验,同一种α-单脂肪酸甘油酯干性和液体的对虾的存活率有影响(亚利桑那大学)
Challenge trial shrimp, the survival rate of shrimp affected by dry and liquid α-MG (University Arizona)

FRA®虾珍爱液

基于专利技术,Framelco开辟了FRA®虾珍爱液:一种含有多种α-单脂肪酸甘油酯、经心选择的有机酸和微量身分的特别配方。把这类产物喂给虾能够低落感染率,从而低落EMS形成的死亡率
Based on a patented technology, Framelco developed FRA® Shrimp Protect liquid: a specific formula containing several α-monoglycerides, carefully selected organic acids and micro-ingredients. Feeding this product to shrimp reduces the infection rate and thereby lowers mortality caused by EMS.
在亚利桑那州大学提议了一个虾应战实验,应用下感染率的虾,补充内部身分的缺失
A challenge trial shrimp was launched at the University of Arizona.Challenged with high infection rate to compensate for absence of external factors.
原配方混合物可低落感染率:不足以低落死亡率
Original blend reduces  infection rate: not strong  enough to reduce mortality  rate.
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一项活体内应战实验显现,在虾饲料中到场FRA®虾珍爱液7天内死亡率低落80%(包孕率为0.8%)(2013年,亚利桑那大学,Lightner博士)
An in vivo challenge trial showed mortality reduction of 80% aher 7 days of using FRA® Shrimp Protect liquid incorporated in the shrimp feed (inclusion rate 0.8%).(2013, University Arizona, Dr. Lightner)‘’

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FRA®虾珍爱液的MIC实验显现对副溶血性弧菌有抑止感化。(2013年,泰国内部实验室)
A MIC trial with FRA® Shrimp Protect liquid showed inhibitory euect on Vibrio parahaemolyticus. (2013, External laboratory, Thailand)

Recommended usage
推荐使用方法

»发起每吨饲料用1%FRA虾珍爱液
Advised dosage is 1%FRA® Shrimp Protect liquid per ton feed
»从1-45天养殖运用
use from day1-day 45 of PL-stocking
»需饲喂者将FRA®虾珍爱液混入虾饲料中
FRA ® Shrimp Protect liquid to be mixed into shrimp feed by feed producer
»运用前充裕混淆
Mix well before use

运用量高于检测值:处置惩罚继发性感染
Usage higher than tested: deal with secondary  infections
α-短链脂肪酸甘油酯溶于火。不要运用包被手艺;以制止产物丧失
Short chain α-MG dissolve in water. Do not use coating technique; to avoid product loss.


泉源:荷兰FRAmelco/佰高威衰公司
声明:本文为“华康植物康健服务平台”所有,未经允许,制止转载!谢谢合作

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