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通过添加硝化菌和填料分级来提高鱼菜共生系统氮利用效率的尝试。

Attempts to improve nitrogen utilization efficiency of aquaponics through nitrifies addition and filler gradation.

作者信息

Zou Yina, Hu Zhen, Zhang Jian, Xie Huijun, Liang Shuang, Wang Jinhe, Yan Runxin

机构信息

School of Environmental Science and Engineering, Shandong University, Jinan, 250100, China.

Environmental Research Institute, Shandong University, Jinan, 250100, China.

出版信息

Environ Sci Pollut Res Int. 2016 Apr;23(7):6671-9. doi: 10.1007/s11356-015-5898-0. Epub 2015 Dec 9.

Abstract

Aquaponics has attracted worldwide attention in recent years and is considered as an alternative technology for conventional aquaculture. In this study, common carp (Cyprinus carpio) and pakchoi (Brassica chinensis) were cultured in lab-scale aquaponics, and attempts were conducted to enhance its nitrogen utilization efficiency (NUE) through two optimization methods, i.e., nitrifies addition (NA) and filler gradation (FG). Results showed that NA and FG could improve the NUE of aquaponics by 8.8 and 16.0%, respectively, compared with control. The total ammonia (TAN) and nitrite (NO2(-)) concentrations in NA and FG systems were maintained at relatively low level (TAN < 0.5 mg/L, NO2(-) < 0.1 mg/L), which demonstrated that both the NA and FG could provide non-toxic water environment for fish culture. Nitrous oxide conversion ratio of the control, NA, and FG were 0.8, 1.2, and 1.7%, respectively, indicating that media-based aquaponics also contributed to global warming. Although the two proposed attempts in this study caused more N2O emission, they made new breakthrough in improving the NUE of aquaponics.

摘要

近年来,鱼菜共生系统已引起全球关注,并被视为传统水产养殖的替代技术。在本研究中,在实验室规模的鱼菜共生系统中养殖了鲤鱼(Cyprinus carpio)和小白菜(Brassica chinensis),并尝试通过两种优化方法提高其氮利用效率(NUE),即添加硝化细菌(NA)和填料分级(FG)。结果表明,与对照相比,NA和FG可分别将鱼菜共生系统的NUE提高8.8%和16.0%。NA和FG系统中的总氨(TAN)和亚硝酸盐(NO2(-))浓度维持在相对较低水平(TAN < 0.5 mg/L,NO2(-) < 0.1 mg/L),这表明NA和FG均可为鱼类养殖提供无毒水环境。对照、NA和FG的一氧化二氮转化率分别为0.8%、1.2%和1.7%,表明基于介质的鱼菜共生系统也会导致全球变暖。尽管本研究中提出的两种尝试导致了更多的N2O排放,但它们在提高鱼菜共生系统的NUE方面取得了新的突破。

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