不同品系萼花臂尾轮虫休眠卵的形态特征

对采自青岛和芜湖两地的萼花臂尾轮虫在3种温度(20 ℃、25 ℃和30 ℃)和2种藻类食物浓度(1.0×10⁶和5.0×10⁶ cells·ml^-1)下所产休眠卵的长径、短径和体积等形态特征进行了显微测量、计算和分析.结果表明,2种食物浓度下,培养温度以及培养温度和品系间的交互作用均对轮虫休眠卵的长径、短径和体积具有显著影响.当食物浓度分别为1.0×10⁶和5.0×10⁶ cells·ml^-1时,轮虫在20 ℃下所产休眠卵的长径、短径和体积均最大；在25 ℃和30 ℃下所产休眠卵的短径和体积均最小.品系对轮虫休眠卵长径、短径和体积的影响也取决于食物浓度.当食物浓度为1.0×10⁶ cells·ml^-1时,芜湖品系轮虫的休眠卵长径、短径和体积(156.00 μm、99.95 μm和12 269.11 μm³)均显著大于青岛品系轮虫的休眠卵(145.13 μm、91.97 μm和10 498.19 μm³)；而当食物浓度为5.0×10⁶ cells·ml^-1时,芜湖品系轮虫的休眠卵长径、短径和体积(155.68 μm、100.85 μm和12 348.59 μm³)均与青岛品系轮虫的休眠卵(156.63 μm、98.04 μm和12 054.20 μm³)之间无显著差异.两品系中,仅芜湖品系轮虫休眠卵的长径、短径和体积分别与温度呈曲线相关.同一温度下,两品系轮虫的休眠卵体积均随着食物浓度升高而增大；但30 ℃下芜湖品系轮虫所产休眠卵体积却随着食物浓度的升高而减小.

Morphological characteristics of resting eggs produced by different Brachionus calyciflorus strains

In this paper, the Qingdao and Wuhu strains of Brachionus calyciflorus were cultured at 20 degrees C, 25 degrees C and 30 degrees C, and fed with 1.0 x 10(6) and 5.0 x 10(6) cells x ml(-1) of Scenedesmus obliquus. The morphological study of their produced resting eggs showed that at the two food concentrations, the resting eggs produced at 20 degrees C were the largest in length, width and volume, while those produced at 25 degrees C and 30 degrees C were the smallest. The effects of strain on the morphological characteristics of resting eggs also depended on food concentration. When the food concentration was 1.0 x 10(6) cells x ml(-1), the length, width and volume of the resting eggs produced by Wuhu strain and Qingdao strain were 156.00 microm, 99.95 microm and 12 269.11 microm3, and 145. 13 microm, 91.97 microm and 10 498. 19 microm3, respectively, while when the food concentration was 5.0 x 10(6) cells x ml(-1), the corresponding values were 155. 68 microm, 100.85 microm and 12 348.59 microm, and 156.63 microm, 98.04 microm and 12 054. 20 microm3, respectively. For test strains, only Wuhu strain showed a marked curvilinear correlation in the length, width and volume of its resting eggs with temperature. At the same temperature, the volumes of the resting eggs produced by both Qingdao and Wuhu strains were increased with increasing food concentration, with the exception that the resting eggs produced by Wuhu strain at 30 degrees C decreased with increasing food concentration.