Method for improving quality of penaeus vannamei boone based on radix tetrastigme stem active extract

Abstract

The invention relates to the technical field of penaeus vannamei boone, in particular to a method for improving the quality of penaeus vannamei boone based on radix tetrastigme stem active extracts. Penaeus vannamei boone is fed by adopting a seawater circulation system, the penaeus vannamei boone is fed with penaeus vannamei boone quality improving feed every day in the breeding process, and the daily feeding amount is 4-6% of the weight of the penaeus vannamei boone; the penaeus vannamei quality improving feed is prepared from the following components in parts by weight: 250 to 270 parts of fish meal, 200 to 220 parts of soybean meal, 110 to 125 parts of peanut bran, 50 to 55 parts of shrimp shell meal, 260 to 270 parts of high gluten flour, 28 to 30 parts of fish oil, 14 to 16 parts of lecithin, 4 to 5 parts of cholesterol, 2.5 to 3 parts of choline, 14 to 16 parts of monocalcium phosphate, 2 to 3 parts of vitamin premix, 5 to 6 parts of mineral premix and 10 to 20 parts of microcrystalline cellulose. And 1-10 parts of a tetrastigma hemsleyanum stem active extract. According to the method, the survival rate of the penaeus vannamei boone can be remarkably increased, the muscle elasticity of the penaeus vannamei boone can be improved, and the quality of penaeus vannamei boone meat is improved.

Description

Technical Field

[0001] The invention relates to the technical field of Penaeus vannamei, and in particular to a method for improving the quality of Penaeus vannamei based on an active extract of Penaeus vannamei stems. Background Art

[0002] The scale of aquaculture is getting bigger and bigger, and the density of stocking is getting higher and higher, which brings serious problems of disease prevention and control. Shrimp farming is an important part of aquaculture. At present, the main problem of diseases affecting shrimp farming is disease prevention and control. So far, there is no effective method to solve similar problems.

[0003] At present, the commonly used prevention and control methods are mainly divided into three categories: the first category is traditional disinfection prevention, which uses potassium permanganate, chlorine dioxide and other disinfectants to kill pathogens in the aquaculture environment to prevent diseases. Although this method can prevent the occurrence of diseases, it will also cause huge pollution to the environment. The second category is antibiotics and other drugs, including enrofloxacin, oxytetracycline, penicillin, etc. With the use of a large number of antibiotics, the ecological balance of aquaculture water bodies has been destroyed, increasing the sensitivity of aquatic animals to pathogens, which in turn has led to the continuous enhancement of bacterial resistance. Due to the long-term use of antibiotics, drugs accumulate in aquatic animals, forming residual substances that are difficult to decompose, posing a direct threat to human food safety. The third category is natural products. The antiviral and anti-inflammatory active ingredients in plants are mainly flavonoids and phenolic acids. The mechanism of action includes blocking virus adsorption, inhibiting virus replication, and improving the body's immunity.

[0004] The current widespread use of the first and second types of methods has led to serious environmental pollution on the one hand, and food safety on the other hand. Therefore, controlling the abuse of antibiotics in aquaculture, protecting aquatic organisms and their living environment, and ensuring the safety of human food have become global challenges that need to be urgently addressed.

[0005] The scientific name of the whiteleg shrimp is Penaeus vannamei. It was first introduced to my country in 1998. It has been rapidly promoted due to its fast growth rate, strong environmental adaptability and strong tolerance. However, in the process of artificial breeding, due to the large scale of breeding, small breeding space and inconsistent quality of artificial feed, it is inevitable that it will grow slowly, have low immunity, high incidence rate, and dull and rough meat.

[0006] Three-leaf green contains rich compounds such as total polyphenols, total flavonoids, organic acids, triterpenes and steroids. Among them, total flavonoids are the main active ingredients and quality control indicators of three-leaf green, and have physiological activities in many aspects such as anti-cancer, immunomodulation, anti-inflammatory and antiviral. The underground tubers of three-leaf green are the main medicinal part of three-leaf green. The stems and leaves are its by-products. In the process of three-leaf green processing, they are basically all discarded, resulting in a huge waste of resources. At present, only a few stems of three-leaf green are used as feed and tea. Its own health and medicinal value is still unclear. There are also few studies on the content and activity of antioxidants such as total phenols, total flavonoids, total triterpenes and total polysaccharides in its extracts.

[0007] Therefore, how to solve the problems of dark and rough meat, low quality, low immunity and high morbidity of South American shrimp is particularly important in the field of South American shrimp farming. At the same time, how to reasonably utilize the wasted byproducts of clover and combine it with solving the current problems of South American shrimp is also a topic worth studying. Summary of the invention

[0008] The purpose of the present invention is to provide a method for improving the quality of whiteleg shrimp based on the active extract of trifoliate green stems. Based on the resource advantages of the local aquaculture industry and the development needs of disease prevention and control, the extraction and refining technology of trifoliate green active substances is studied for whiteleg shrimp with large breeding volume and severe disease susceptibility, and a new functional feed with the function of preventing diseases and improving the quality of shrimp meat is developed by using the active extract of trifoliate green stems, thereby effectively solving the problems of dull and rough meat quality, low quality, low immunity and high incidence rate of the current whiteleg shrimp.

[0009] Specifically, the present invention adopts the following technical solutions: A method for improving the quality of white shrimp based on the active extract of three-leaf green stems, wherein the white shrimp is raised in a seawater circulation system, and a white shrimp quality-improving feed is fed daily during the breeding process, and the daily feeding amount is 4-6% of the body weight of the white shrimp; the white shrimp quality-improving feed, calculated by weight, comprises: 250-270 parts of fish meal, 200-220 parts of soybean meal, 110-125 parts of peanut bran, 50-55 parts of shrimp shell powder, 260-270 parts of high-gluten flour, 28-30 parts of fish oil, 14-16 parts of lecithin, 4-5 parts of cholesterol, 2.5-3 parts of choline, 14-16 parts of calcium dihydrogen phosphate, 2-3 parts of vitamin premix, 5-6 parts of mineral premix, 10-20 parts of microcrystalline cellulose, and 1-10 parts of active extract of Tripterygium wilfordii.

[0010] Preferably, the quality-enhancing feed for whiteleg shrimp comprises, by weight: 260 parts of fish meal, 210 parts of soybean meal, 120 parts of peanut bran, 50 parts of shrimp shell powder, 265 parts of high-gluten flour, 30 parts of fish oil, 15 parts of lecithin, 5 parts of cholesterol, 3 parts of choline, 15 parts of monocalcium phosphate, 2 parts of vitamin premix, 5 parts of mineral premix, 20 parts of microcrystalline cellulose, and 1-10 parts of active extract of Tripterygium wilfordii.

[0011] Preferably, the quality-enhancing feed for whiteleg shrimp is prepared according to the following method: First, other basic materials except the active extract of the stem of three-leaf green tea are crushed and then passed through an 80-mesh sieve; then, 1-10 g of the active extract of the stem of three-leaf green tea is sprayed into the basic feed according to the ratio of 1 to 10 g per kilogram of the basic feed; then, after mixing evenly, water is added and kneaded to obtain a mixture; then, the mixture is processed into a granular feed with a particle size of 0.8 to 1.0 mm by a twin-screw extruder, and is matured in an oven at 50 to 60° C. for 30 to 60 minutes; after being air-dried in a ventilated place, it is sealed and packaged, and stored in a refrigerator at -20° C. for use.

[0012] Preferably, the preparation method of the active extract of the stem of Tripterygium wilfordii is as follows: The stems of the three-leaf green lily collected in December were cleaned, placed in a vacuum drying oven at 50-60° C. for drying, and finally crushed and passed through a 100-mesh sieve to obtain the stem powder of the three-leaf green lily; Accurately weigh the stem powder of Tripterygium wilfordii and place it in a reactor, use 70% ethanol by volume to perform ultrasonic extraction for 3-5 times at a temperature of 60-65°C and a solid-liquid ratio of 1:20-25, and each ultrasonic extraction time is more than 30 minutes, and finally all the extracts are quickly combined and filtered, and the extracts are concentrated by rotary evaporation until there is no ethanol taste, and finally Tripterygium wilfordii extract is obtained; The tricholoma extract obtained by the alcohol extract was fully suspended in distilled water, and then extracted step by step with petroleum ether, ethyl acetate and n-butanol in sequence, and each extraction agent was repeated for 3 times; Finally, the suspension was concentrated under reduced pressure to an extract state, and vacuum freeze-dried to constant weight to obtain three kinds of active extracts of the stem of Tripterygium wilfordii, namely, petroleum ether segment, ethyl acetate segment, and n-butanol segment of the stem of Tripterygium wilfordii.

[0013] Preferably, the active extract of the stem of Tripterygium wilfordii from the extraction section of petroleum ether, ethyl acetate and n-butanol is selected as the additive for improving the quality of the feed for Penaeus vannamei.

[0014] Preferably, during the breeding process, the nitrogen concentration in the breeding water is not less than 0.2 mg / L, the sodium nitrite is less than 0.05 mg / L, the dissolved oxygen is not less than 7.0 mg / L, and the culture is carried out under no light conditions, and the water temperature of the breeding water is maintained at 23-28°C.

[0015] Preferably, during the breeding process, the quality-enhancing feed for white shrimp is fed three times a day with a feeding interval of 6-7 hours.

[0016] Preferably, during the breeding process, the fish are fed three times a day with an interval of 6 hours, and are fed in the morning, noon and evening. The morning feeding time is 7-8 o'clock, the noon feeding time is 13-14 o'clock, and the evening feeding time is 19-20 o'clock.

[0017] Preferably, the water temperature for aquaculture is maintained at 25°C.

[0018] Compared with the prior art, the beneficial effects of the present invention are: the method of the present invention can improve the muscle elasticity of shrimp meat, thereby effectively improving the quality of shrimp meat; In addition, the method of the present invention can increase the moisture content in shrimp meat and reduce the content of crude protein and crude fat, thereby improving the meat quality to a certain extent; at the same time, the method of the present invention can significantly increase the survival rate of white shrimp, significantly increase cell viability in vitro, and significantly increase the phagocytic activity of blood cells in vivo and in vitro. Adding an appropriate proportion of clover extract to the feed can improve the immune ability of blood cells of white shrimp and the antioxidant, nonspecific immune enzyme and intestinal trypsin activity of the hepatopancreas. DETAILED DESCRIPTION

[0019] Representative embodiments will now be further refined. It should be understood that the following description is not intended to limit the embodiments to a preferred embodiment. On the contrary, it is intended to cover alternatives, modifications and equivalents that may be included in the essence and scope of the embodiments defined by the appended claims.

[0020] Example 1: Example 1 analyzes in detail the cost changes of different parts of Tripterygium wilfordii in different seasons. The details are as follows: From January to December, different parts of the Tripterygium wilfordii were selected, cleaned, dried in a vacuum drying oven at 50°C, crushed, and passed through a 100-mesh sieve. 1 g of powder from each part was accurately weighed into a beaker, and ultrasonically extracted three times with 70% (volume fraction, the same below) ethanol at 60°C and a solid-liquid ratio of 1:25 (m:V), with each ultrasonic extraction lasting 30 min to obtain the Tripterygium wilfordii extract for the determination of active ingredients.

[0021] The test results are as follows: Seasonal variation of total phenolic content 1. Correspondence table of seasonal changes of phenolic substances Month / Part Root (mg / g) Stem (mg / g) Leaves (mg / g) Must (mg / g) 1 <![CDATA[4.15±0.06 f ]]> <![CDATA[43.80±0.37 cd ]]> <![CDATA[13.01±0.22 f ]]> <![CDATA[29.27±1.00 cd ]]> 2 <![CDATA[2.32±0.02 h ]]> <![CDATA[35.19±0.22 e ]]> <![CDATA[13.11±0.06 f ]]> <![CDATA[14.67±0.10 f ]]> 3 <![CDATA[6.58±0.01 b ]]> <![CDATA[40.44±1.09 d ]]> <![CDATA[32.49±0.17 a ]]> <![CDATA[29.41±0.18 c ]]> 4 <![CDATA[4.08±0.03 f ]]> <![CDATA[29.12±0.39 f ]]> <![CDATA[15.48±0.22 e ]]> <![CDATA[21.50±0.90 e ]]> 5 <![CDATA[3.13±0.10 g ]]> <![CDATA[30.60±0.44 f ]]> <![CDATA[17.26±0.91 cd ]]> <![CDATA[34.19±1.08 b ]]> 6 <![CDATA[1.42±0.03 i ]]> <![CDATA[16.48±1.01 g ]]> <![CDATA[11.35±0.29 g ]]> <![CDATA[7.71±0.53 f ]]> 7 <![CDATA[3.15±0.05 g ]]> <![CDATA[33.80±1.07 e ]]> <![CDATA[23.01±0.93 b ]]> <![CDATA[39.27±1.00 a ]]> 8 <![CDATA[4.51±0.06 e ]]> <![CDATA[48.30±0.73 b ]]> <![CDATA[13.31±0.32 f ]]> <![CDATA[19.72±0.86 e ]]> 9 <![CDATA[5.61±0.12 d ]]> <![CDATA[43.80±0.47 cd ]]> <![CDATA[16.01±0.24 de ]]> <![CDATA[27.29±0.65 d ]]> 10 <![CDATA[6.15±0.03 c ]]> <![CDATA[53.80±1.10 a ]]> <![CDATA[23.21±0.32 b ]]> <![CDATA[29.27±0.36 cd ]]> 11 <![CDATA[8.85±0.08 a ]]> <![CDATA[45.46±0.89 c ]]> <![CDATA[18.39±0.43 c ]]> <![CDATA[33.27±1.21 b ]]> 12 <![CDATA[5.43±0.06 cd ]]> <![CDATA[55.38±1.05 a ]]> <![CDATA[11.98±0.21 g ]]> <![CDATA[34.51±0.99 b ]]> Note: Different lowercase letters in the same column indicate significant differences ( P <0.05).

[0022] Phenolic acid compounds are an important type of phytochemicals with a wide range of physiological activities, including antioxidant, anti-inflammatory and anti-tumor activities. The experiment determined the content of total phenols in Tripterygium wilfordii in different months. The results are shown in the table above. There are differences in the content of polyphenols in different parts of Tripterygium wilfordii, among which the content of polyphenols in the stem is the highest and the content of polyphenols in the root is the lowest. In addition, the content of total phenolic substances in various parts of Tripterygium wilfordii showed a pattern of decrease, increase, decrease again, and increase again. Among them, the first maximum value of total phenols in the root appeared in November, with the total phenol content reaching 8.85 mg / g; the highest point in the stem and beard was later than the root, appearing in December, which were 55.38 mg / g and 34.51 mg / g respectively, while the leaves showed three peak values ​​in March, July and October, which were 32.49 mg / g, 23.01 mg / g and 23.21 mg / g, among which the content of polyphenols in March was higher than that in other secondary contents. Chen Xigen and others studied the changes in the content of polyphenols in different parts of Tripterygium wilfordii and found that in different parts, polyphenols are mainly present in the stems and other organs of the plant, with the characteristics of concentrated distribution, which is similar to the experimental results. The content of total phenolic compounds in the four parts of Tripterygium wilfordii showed certain differences, the main reason for which lies in its adaptability to the outside world and the growth and development of the plant itself. In summary, the polyphenol content is highest in the stems of Tripterygium wilfordii harvested in December, and the polyphenol content in different parts of Tripterygium wilfordii in this month is: stem> whisker> leaf> root.

[0023] 2. Seasonal changes in total flavonoid content Correspondence table of seasonal changes of flavonoids Month / Part Root (mg / g) Stem (mg / g) Leaves (mg / g) Must (mg / g) 1 <![CDATA[10.46±0.03 g ]]> <![CDATA[144.26±1.00 a ]]> <![CDATA[13.70±0.05 h ]]> <![CDATA[25.00±0.25 i ]]> 2 <![CDATA[4.53±0.03 i ]]> <![CDATA[105.51±1.07 f ]]> <![CDATA[35.59±0.18 f ]]> <![CDATA[33.99±0.24 h ]]> 3 <![CDATA[19.42±0.10 d ]]> <![CDATA[129.74±0.62 bc ]]> <![CDATA[52.16±0.30 bc ]]> <![CDATA[70.34±1.42 a ]]> 4 <![CDATA[10.86±0.08 g ]]> <![CDATA[86.04±1.04 g ]]> <![CDATA[41.62±0.61 e ]]> <![CDATA[49.11±0.25 cd ]]> 5 <![CDATA[6.26±0.03 h ]]> <![CDATA[77.77±1.00 h ]]> <![CDATA[38.49±0.95 ef ]]> <![CDATA[52.04±1.63 c ]]> 6 <![CDATA[13.16±0.63 f ]]> <![CDATA[87.74±2.35 g ]]> <![CDATA[57.73±1.22 a ]]> <![CDATA[43.02±0.99 e ]]> 7 <![CDATA[16.48±0.71 e ]]> <![CDATA[105.54±1.99 f ]]> <![CDATA[46.13±1.13 d ]]> <![CDATA[62.89±2.01 b ]]> 8 <![CDATA[20.11±0.18 d ]]> <![CDATA[128.22±1.33 c ]]> <![CDATA[56.45±2.10 ab ]]> <![CDATA[48.92±1.25 d ]]> 9 <![CDATA[25.12±0.78 c ]]> <![CDATA[116.61±1.00 ef ]]> <![CDATA[49.13±0.99 cd ]]> <![CDATA[33.46±1.24 h ]]> 10 <![CDATA[30.79±1.28 b ]]> <![CDATA[123.38±2.58 d ]]> <![CDATA[39.25±0.47 e ]]> <![CDATA[38.82±1.25 g ]]> 11 <![CDATA[35.51±01.36 a ]]> <![CDATA[131.47±2.58 b ]]> <![CDATA[16.88±0.47 g ]]> <![CDATA[44.76±1.98 ef ]]> 12 <![CDATA[36.24±0.91 a ]]> <![CDATA[148.28±2.41 a ]]> <![CDATA[13.70±0.12 h ]]> <![CDATA[43.93±1.68 f ]]> Note: Different lowercase letters in the same column indicate significant differences ( P <0.05).

[0024] Flavonoids are a class of natural substances that are abundant in some plants and Chinese herbal medicines. They have physiological activities such as antioxidant activity, blood pressure reduction, analgesia, and immune regulation. This experiment used ultraviolet spectrophotometry to determine the changes in the content of total flavonoids in the roots, stems, leaves, and whiskers of Tripterygium wilfordii in different months, as shown in Table 2. middleAs shown in the figure, the average values ​​of total flavonoids in leaves and whiskers of Sanyeqing are not much different, but the values ​​of both are much lower than those in stems, and the changes in total flavonoids in roots and leaves fluctuate greatly. At the same time, it can be seen that in April, May and June, the flavonoids content in stems and tubers gradually decreased, while whiskers and leaves remained at a high level. This may be because the total flavonoids content in different parts is affected by the flowering period. In May, the flavonoids content of roots, stems, leaves and whiskers was 6.26 mg / g, 77.77 mg / g, 38.49 mg / g and 52.04 mg / g, respectively. The total flavonoids in various parts of Sanyeqing showed a trend of first rising, then falling and then rising. This is because in the early stage, the plant growth and development are vigorous, and flavonoids are easy to accumulate, so the flavonoids in Sanyeqing accumulate rapidly. In the middle stage, the flavonoids in the plant may be affected by the flowering period and the growth is relatively slow. In the later stage, the flavonoids in Sanyeqing are also in a state of continuous accumulation, but the accumulation speed is different, which is consistent with the study of Yang Mingchen et al. on the changes of flavonoid compounds in Sanyeqing. In summary, the flavonoids content was highest when the stems of Tripterygium wilfordii were harvested in December, and the flavonoids content in different parts of Tripterygium wilfordii in this month was: stem>fiber>root>leaf.

[0025] 3. Seasonal changes in total saponin content Correspondence table of seasonal changes of saponins Month / Part Root (mg / g) Stem (mg / g) Leaves (mg / g) Must (mg / g) 1 <![CDATA[7.97±0.12 fg ]]> <![CDATA[51.61±0.82 f ]]> <![CDATA[36.15±0.58 d ]]> <![CDATA[28.44±0.68 gh ]]> 2 <![CDATA[5.64±0.05 g ]]> <![CDATA[42.42±0.58 g ]]> <![CDATA[44.37±1.52 c ]]> <![CDATA[8.59±0.28 i ]]> 3 <![CDATA[10.89±0.13 e ]]> <![CDATA[44.66±0.49 g ]]> <![CDATA[35.99±0.20 d ]]> <![CDATA[32.09±0.05 ef ]]> 4 <![CDATA[10.14±0.18 e ]]> <![CDATA[55.27±0.67 e ]]> <![CDATA[50.40±1.18 b ]]> <![CDATA[42.41±0.41 c ]]> 5 <![CDATA[8.78±0.73 f ]]> <![CDATA[56.16±1.88 e ]]> <![CDATA[49.67±1.52 b ]]> <![CDATA[26.46±1.22 h ]]> 6 <![CDATA[9.78±0.19 f ]]> <![CDATA[55.96±1.39 ef ]]> <![CDATA[44.23±1.24 c ]]> <![CDATA[30.19±1.82 fg ]]> 7 <![CDATA[12.58±0.25 de ]]> <![CDATA[49.74±1.41 f ]]> <![CDATA[44.24±1.52 c ]]> <![CDATA[48.99±1.36 a ]]> 8 <![CDATA[22.73±0.74 c ]]> <![CDATA[128.22±1.33 bc ]]> <![CDATA[56.45±2.10 a ]]> <![CDATA[48.92±1.25 a ]]> 9 <![CDATA[28.44±0.87 a ]]> <![CDATA[116.61±1.00 d ]]> <![CDATA[49.13±0.99 b ]]> <![CDATA[33.46±1.24 e ]]> 10 <![CDATA[26.98±0.12 b ]]> <![CDATA[123.38±2.58 c ]]> <![CDATA[39.25±0.47 d ]]> <![CDATA[38.82±1.25 d ]]> 11 <![CDATA[14.17±0.17 d ]]> <![CDATA[131.47±2.58 b ]]> <![CDATA[16.88±0.47 e ]]> <![CDATA[44.76±1.98 b ]]> 12 <![CDATA[10.93±0.32 e ]]> <![CDATA[144.28±2.41 a ]]> <![CDATA[13.70±0.12 f ]]> <![CDATA[43.93±1.68 bc ]]> Note: Different lowercase letters in the same column indicate significant differences ( P <0.05).

[0026] As can be seen from the above table, the total saponin content of Tripterygium wilfordii has a seasonal variation pattern. From January to July, the nutrients in the stems and roots gradually increase, and the accumulation increases from August to December. With the arrival of winter, the amount of saponins increases steadily. Analysis of the reasons may be that Tripterygium wilfordii can obtain longer light hours during the day in summer, which can meet the needs of light and temperature accumulation for the growth of young leaves and tender stems of Tripterygium wilfordii, and the accumulation of carbohydrate precursors required for saponin synthesis is correspondingly greater. At the same time, the seasonal changes in the total saponin content in different organs of Tripterygium wilfordii are similar, and this difference may be related to the earlier flowering and fruiting time of Tripterygium wilfordii. The total saponin content in the stems of Tripterygium wilfordii is higher than that in the leaves, and the saponin content in the stems is the highest in the mature period of December throughout the year, which is similar to the total saponin accumulation phenomenon of other climbing plants. Compared with the saponin content of Tripterygium wilfordii reported from other origins, the total saponin content of Tripterygium wilfordii measured in this experiment is higher, which may be related to the special habitat with high sunshine and humidity in Zhoushan area, or it may be related to the genetics of the species. In summary, the flavonoids content was highest when the stems of Tripterygium wilfordii were harvested in December, and the saponin content in different parts of Tripterygium wilfordii in this month was: stem> whisker>leaf>root.

[0027] 4. Seasonal changes in total polysaccharide content Correspondence table of seasonal changes of polysaccharides Month / Part Root (mg / g) Stem (mg / g) Leaves (mg / g) Must (mg / g) 1 <![CDATA[62.63±1.62 b ]]> <![CDATA[28.52±0.73 h ]]> <![CDATA[36.77±0.49 de ]]> <![CDATA[24.66±0.51 de ]]> 2 <![CDATA[48.15±1.32 f ]]> <![CDATA[33.44±0.85 g ]]> <![CDATA[39.31±0.95 d ]]> <![CDATA[53.33±2.01 a ]]> 3 <![CDATA[49.98±0.25 ef ]]> <![CDATA[45.96±0.29 c ]]> <![CDATA[28.89±0.14 g ]]> <![CDATA[15.32±0.19 f ]]> 4 <![CDATA[51.83±1.72 de ]]> <![CDATA[50.55±0.99 b ]]> <![CDATA[34.15±1.01 ef ]]> <![CDATA[23.87±0.51 e ]]> 5 <![CDATA[54.40±1.49 cd ]]> <![CDATA[42.23±0.71 de ]]> <![CDATA[46.77±0.74 c ]]> <![CDATA[33.62±0.62 b ]]> 6 <![CDATA[48.88±2.11 f ]]> <![CDATA[55.29±1.25 a ]]> <![CDATA[57.13±1.31 a ]]> <![CDATA[30.33±0.99 bc ]]> 7 <![CDATA[53.51±1.32 c ]]> <![CDATA[50.30±1.60 b ]]> <![CDATA[51.02±1.62 b ]]> <![CDATA[26.27±0.74 d ]]> 8 <![CDATA[49.35±1.22 f ]]> <![CDATA[44.71±1.47 cd ]]> <![CDATA[56.47±0.96 a ]]> <![CDATA[21.89±0.55 e ]]> 9 <![CDATA[55.63±1.41 c ]]> <![CDATA[40.99±075 ef ]]> <![CDATA[57.54±0.93 a ]]> <![CDATA[29.14±0.38 c ]]> 10 <![CDATA[51.77±1.28 d ]]> <![CDATA[39.54±0.88 f ]]> <![CDATA[51.68±0.49 b ]]> <![CDATA[29.12±0.37 c ]]> 11 <![CDATA[66.63±2.66 b ]]> <![CDATA[48.15±1.32 b ]]> <![CDATA[44.99±2.31 c ]]> <![CDATA[29.25±0.96 c ]]> 12 <![CDATA[82.01±3.01 a ]]> <![CDATA[26.57±1.23 h ]]> <![CDATA[33.44±0.85 f ]]> <![CDATA[31.63±0.56 bc ]]> Note: Different lowercase letters in the same column indicate significant differences ( P <0.05).

[0028] The total sugar content of different growth stages of Tripterygium wilfordii was determined by experiments. It can be seen from the table that with the growth and development of Tripterygium wilfordii, the total sugar content showed a gradual increasing trend. The total sugar content of Tripterygium wilfordii roots was the highest when mature, which was 66.63 mg / g and 82.01 mg / g in November and December respectively; the total sugar in Tripterygium wilfordii leaves remained at a high level from June to September. Analysis may be because in the early growth period, the chlorophyll content in the leaves was low, the photosynthetic rate was low, and the total sugar content was also low. Later, as the growth and development structure of the leaves gradually improved, the chlorophyll content continued to increase, the net photosynthetic rate continued to increase, and the total sugar content also increased. In summary, the polysaccharide content of Tripterygium wilfordii roots was harvested in December, and the polysaccharide content in different parts of Tripterygium wilfordii in this month was: root>leaf>whisker>stem.

[0029] 5. Seasonal changes in total protein content Correspondence table of seasonal changes in total protein Month / Part root(%) stem(%) leaf(%) Required (%) 1 <![CDATA[17.93±1.62 a ]]> <![CDATA[11.52±0.73 a ]]> <![CDATA[16.77±0.49 ab ]]> <![CDATA[16.66±0.51 bc ]]> 2 <![CDATA[14.92±1.32 b ]]> <![CDATA[9.44±0.85 a ]]> <![CDATA[16.46±0.95 ab ]]> <![CDATA[16.11±2.01 c ]]> 3 <![CDATA[15.16±0.25 b ]]> <![CDATA[9.80±0.29 a ]]> <![CDATA[15.79±0.14 ab ]]> <![CDATA[12.65±0.19 d ]]> 4 <![CDATA[15.83±1.72 b ]]> <![CDATA[9.55±0.99 a ]]> <![CDATA[15.15±1.01 b ]]> <![CDATA[16.87±0.51 bc ]]> 5 <![CDATA[15.40±1.49 b ]]> <![CDATA[9.23±0.71 a ]]> <![CDATA[15.77±0.74 ab ]]> <![CDATA[17.62±0.62 ab ]]> 6 <![CDATA[15.88±2.11 b ]]> <![CDATA[10.29±1.25 a ]]> <![CDATA[15.13±1.31 b ]]> <![CDATA[17.33±0.99 ab ]]> 7 <![CDATA[16.11±1.32 ab ]]> <![CDATA[10.30±1.60 a ]]> <![CDATA[14.02±1.62 bc ]]> <![CDATA[16.27±0.74 bc ]]> 8 <![CDATA[16.35±1.22 a ]]> <![CDATA[10.71±1.47 a ]]> <![CDATA[13.47±0.96 c ]]> <![CDATA[16.89±0.55 bc ]]> 9 <![CDATA[16.63±1.41 a ]]> <![CDATA[10.99±075 a ]]> <![CDATA[15.54±0.93 b ]]> <![CDATA[16.14±0.38 c ]]> 10 <![CDATA[16.77±1.28 a ]]> <![CDATA[10.54±0.88 a ]]> <![CDATA[15.68±0.49 b ]]> <![CDATA[18.12±0.37 a ]]> 11 <![CDATA[16.63±2.66 a ]]> <![CDATA[11.15±1.32 a ]]> <![CDATA[16.99±2.31 ab ]]> <![CDATA[18.25±0.96 a ]]> 12 <![CDATA[17.10±3.01 a ]]> <![CDATA[11.57±1.23 a ]]> <![CDATA[17.44±0.85 a ]]> <![CDATA[18.63±0.56 a ]]> Note: Different lowercase letters in the same column indicate significant differences ( P <0.05), the total protein contents of roots, stems, leaves and whiskers in the table are all dry weight.

[0030] As can be seen from the above table, the content of total protein in different parts of Tripterygium wilfordii showed a gradual downward trend in February and March when it just germinated, but the total protein in the whiskers decreased faster. After the decline, there will be a process of protein accumulation. The content of total protein in different parts of Tripterygium wilfordii is the highest in December and January in winter. At this time, the total protein content in the roots and whiskers of Tripterygium wilfordii is as high as 17.93% and 18.63%, respectively, and it shows a trend of first decreasing and then increasing. In summary, the protein content of Tripterygium wilfordii roots harvested in January is the highest, and the protein content of different parts of Tripterygium wilfordii in this month is: root>leaf>whisker>stem.

[0031] In summary, we can know that: The stem of Tripterygium wilfordii, as a byproduct, has high polyphenol, flavonoid, saponin active substances and low water content; The polyphenol content of different parts of Tripterygium wilfordii is as follows: stem> whisker> leaf> root, and the polyphenol content is highest when the stem of Tripterygium wilfordii is harvested in December; The flavonoid content of different parts of Tripterygium wilfordii is: stem> whisker>root>leaf, and the flavonoid content is highest when the stem of Tripterygium wilfordii is harvested in December; The saponin content of different parts of Tripterygium wilfordii is: stem> whisker> leaf> root, and the stem of Tripterygium wilfordii harvested in December has the highest saponin content; The polysaccharide content of different parts of Tripterygium wilfordii is: root > leaf > whisker > stem, and the root of Tripterygium wilfordii harvested in December has the highest polysaccharide content; The protein content in different parts of Tripterygium wilfordii is: root > leaf > whisker > stem, and the root of Tripterygium wilfordii harvested in December has the highest protein content.

[0032] Based on the above effects on the components of the seasonal changes of the three-leaf green in different time periods, when solving the relevant technical problems of the South American shrimp, the inventors selected the stems of the three-leaf green collected in December as the raw material of the three-leaf green stem active extract used in the quality improvement feed of the white shrimp in the present invention.

[0033] The extraction method of the active extract from the stem of Tripterygium wilfordii is as follows: The stems of the three-leaf green were collected in December, cleaned, dried in a vacuum drying oven at 50°C, and finally crushed and passed through a 100-mesh sieve to obtain the three-leaf green stem powder; Accurately weigh the stem powder of Tripterygium wilfordii and place it in a reactor. Use 70% ethanol by volume to perform ultrasonic extraction three times at a temperature of 60°C and a solid-liquid ratio of 1:-25, and each ultrasonic extraction lasts for 30 min. Finally, all the extracts are quickly combined and filtered, and the extract is concentrated by rotary evaporation until there is no ethanol taste, and finally 225g of Tripterygium wilfordii extract is obtained. The tricholoma extract obtained by the alcohol extract was fully suspended in distilled water, and then extracted step by step with petroleum ether, ethyl acetate and n-butanol in sequence, and each extraction agent was repeated for 3 times; Finally, the suspension was concentrated under reduced pressure to an extract state, and vacuum freeze-dried to constant weight to obtain three kinds of active extracts of the stem of Tripterygium wilfordii, namely, petroleum ether segment, ethyl acetate segment, and n-butanol segment of the stem of Tripterygium wilfordii.

[0034] The extracts of the three extraction sections were: petroleum ether section (20.47 g), ethyl acetate section (54.33 g), and n-butanol section (35.84 g). They were stored at -20°C for future use.

[0035] Example 1 A detailed analysis was conducted on the cost changes of different parts of Tripterygium wilfordii in different seasons, and finally the stem of Tripterygium wilfordii was selected as the raw material for preparing the Tripterygium wilfordii stem active extract used in the quality improvement feed for Penaeus vannamei.

[0036] Embodiment 2: A method for cultivating white shrimp based on the active extract of the stem of three leaves to improve the quality of white shrimp, which specifically comprises the following steps: 600 (1.5±0.1) g whiteleg shrimp fry were taken and divided into 4 treatment groups, each with 3 parallels and 50 shrimp in each parallel. The shrimp fry were cultured in a breeding pond, which used disinfected natural seawater as the basic breeding water; the salinity of the circulating water was 30 ppt; From the day of breeding, circulating water is provided for aquaculture water to maintain a constant volume of aquaculture water; the circulating water is prepared with natural seawater and domestic water at a ratio of 3.1:100, and after filtration and disinfection, it is added to the basic aquaculture water; Starting from the breeding day, sewage is discharged once a day in a circulating discharge mode; During the breeding process, the nitrogen concentration in the breeding water shall not be less than 0.2 mg / L, the sodium nitrite shall be less than 0.05 mg / L, and the dissolved oxygen shall not be less than 7.0 mg / L. The water shall be cultured in the absence of light and the water temperature shall be maintained at 25°C. During the feeding process, the quality-enhancing feed containing clover extract was fed to the white shrimp three times a day at a feeding rate of 5%. During the feeding process, the fish are fed three times a day, with a feeding interval of 6 hours, and feeding is carried out in the morning, noon and evening. The feeding time in the morning is 7-8 o'clock, the feeding time at noon is 14 o'clock, and the feeding time in the evening is 20 o'clock. The culture was carried out for 21 days according to the above-mentioned culture method.

[0037] In the above breeding process, a feed containing a cloverleaf green extract is used to improve the quality of white shrimp, and the active extract of the cloverleaf green stem is selected from the n-butanol extraction segment extract as an additive to the feed; Specifically, the shrimp feed comprises, by weight: 260 parts of fish meal, 210 parts of soybean meal, 120 parts of peanut bran, 50 parts of shrimp shell powder, 265 parts of high-gluten flour, 30 parts of fish oil, 15 parts of lecithin, 5 parts of cholesterol, 3 parts of choline, 15 parts of calcium dihydrogen phosphate, 2 parts of vitamin premix, 5 parts of mineral premix, 20 parts of microcrystalline cellulose, and 1-10 parts of active extract of Tripterygium wilfordii.

[0038] The active extract of the stem of Tripterygium wilfordii was divided into four groups according to the addition amount of 0, 1, 5 and 10. 0 was the control group.

[0039] The shrimp feed is prepared according to the following method: first, the other basic materials except the clover extract are crushed and passed through an 80-mesh sieve; then, the clover extract is sprayed in the basic feed according to the amount per kilogram of the basic feed; then, after mixing evenly, water is added and kneaded to obtain a mixture; then, the mixture is processed into a granular feed with a particle size of 0.8-1.0 mm by a twin-screw extruder, and matured in a 60°C oven for 30 min; after air-drying in a ventilated place, the mixture is sealed and packaged, and stored in a -20°C refrigerator for later use.

[0040] Example 2 The quality-enhancing feed for Penaeus vannamei to which different amounts of the active extract of the stem of Tripterygium wilfordii (specifically, the extract of the n-butanol extraction) were added was fed to Penaeus vannamei to compare the effect of the quality-enhancing feed for Penaeus vannamei.

[0041] Comparative Example 1: Different from Example 2, a quality-improving feed for whiteleg shrimp containing a Cloverleaf Green extract was used, and the petroleum ether extraction segment extract of the Cloverleaf Green stem active extract was selected as an additive to the feed, and the added amount was 10 parts, 1% (according to the proportion of other components except the Cloverleaf Green stem active extract).

[0042] Comparative Example 2: The difference from Example 2 is that a feed for improving the quality of whiteleg shrimp containing a Cloverleaf Green extract is used, and the ethyl acetate extraction segment extract of the Cloverleaf Green stem active extract is selected as an additive to the feed, and the added amount is 10 parts, or 1%.

[0043] Comparative Examples 1 and 2 are used to conduct corresponding comparative experiments on the petroleum ether extraction section and the ethyl acetate extraction section of the active extract of the stem of Tripterygium wilfordii to confirm the effect of the extract of the n-butanol extraction section.

[0044] Based on Example 2, Comparative Example 1 and Comparative Example 2, certain South American shrimp products were obtained by breeding.

[0045] For the Vannamei shrimp cultured in the above manner, corresponding tests were performed, as follows.

[0046] Growth index determination: Weight gain rate (WG,%) = (final average weight - initial average weight) / initial average weight × 100; Specific growth rate (SGR, % / d) = [ln (terminal average body weight + death weight) ln initial body weight] / number of days of feeding; Feed coefficient (FCR) = total feed amount / (final body weight + death weight - initial body weight); Survival rate (SR, %) = final number / initial number × 100.

[0047] Determination of basic ingredients: Crude protein determination, Kjeldahl nitrogen determination national standard method; For crude fat determination, 2g of sample feed was precisely wrapped with filter paper and placed in an extraction tube. About 60% anhydrous ether was added to the fat bottle, and the fat was extracted in a water bath for about 3-5 minutes with siphoning once. The water temperature was 55°C. After the fat was completely extracted, the ether was removed and recovered by rotary evaporation. The mass of the fat bottle was weighed after constant weight was reached. Ash content determination: weigh the constant weight crucible, weigh three times accurately until the error is less than 0.0005 g, accurately weigh 2 g of sample feed and put it into the muffle furnace after constant weight, first use ordinary induction cooker for low temperature carbonization, put the crucible into the muffle furnace and burn it at 550℃ for 4 h, weigh the crucible after constant weight cooling; Determination of moisture content, national standard method for determination of moisture in feed.

[0048] Through experimental analysis, the following results are obtained.

[0049] Effects of Tripterygium wilfordii extract on growth characteristics of Penaeus vannamei: The following table shows the effect of the extract of Tripterygium wilfordii on the growth of Penaeus vannamei in Example 2: Indexes 0% 0.1% 0.5% 1% Initial weight IBW (g) <![CDATA[1.54±0.01 a ]]> <![CDATA[1.58±0.01 a ]]> <![CDATA[1.61±0.02 a ]]> <![CDATA[1.59±0.01 a ]]> Final weight FBW(g) <![CDATA[3.13±0.08 b ]]> <![CDATA[3.51±0.69 a ]]> <![CDATA[3.72±0.46 a ]]> <![CDATA[3.67±0.54 a ]]> Weight gain rate WGR(%) <![CDATA[103.31±1.57 c ]]> <![CDATA[122.26±1.31 b ]]> <![CDATA[131.57±2.11 a ]]> <![CDATA[131.36±1.12 a ]]> Specific growth rate SGR (%) <![CDATA[3.38±0.09 c ]]> <![CDATA[3.80±0.56 b ]]> <![CDATA[4.00±0.19 a ]]> <![CDATA[3.99±0.25 a ]]> Feed coefficient FC(%) <![CDATA[45.43±0.39 d ]]> <![CDATA[64.27±1.65 b ]]> <![CDATA[66.03±1.42 a ]]> <![CDATA[59.60±4.07 c ]]> Survival rate SR (%) <![CDATA[58.89±10.00 d ]]> <![CDATA[72.22±10.00 a ]]> <![CDATA[66.67±10.00 b ]]> <![CDATA[62.22±10.00 c ]]> Note: Different lowercase letters in the same row indicate significant differences ( P <0.05).

[0050] In recent years, natural extracts have attracted increasing attention as a type of feed additive with excellent effects and green environmental protection. As shown in the table above, after 21 days, the weight gain rate, growth rate and feed conversion rate of each group were significantly different ( P <0.05). The weight gain, growth rate, feed conversion rate and survival rate of the white shrimp in the group supplemented with clover extract were significantly higher than those in the control group ( P <0.05). Among them, the total weight gain rate, feed conversion rate and survival rate of the 0.5% supplementation group were 131.57%, 66.031% and 66.667%, which were 28.26%, 20.60% and 7.78% higher than those of the control group, respectively, and all of them were significant ( P <0.05). At the same time, the survival rates of the three supplementation levels were significantly higher than those of the control group, and the 0.1% supplementation group had the most significant effect ( P <0.05), which was 72.22%. Natural extracts can not only improve the growth performance of aquaculture objects, but also have the potential to regulate the water quality of aquaculture water and improve the host's immunity and disease resistance. In summary, the n-butanol segment of Tripterygium wilfordii can improve some growth performance of Penaeus vannamei.

[0051] Effects of Tripterygium wilfordii extract on basic components in the muscle of Penaeus vannamei: The following table shows the influence of the basic components in the muscle of Penaeus vannamei in Example 2; Indexes 0TH 0.1%TH 0.5%TH 1%TH MoistureMoisture <![CDATA[73.34±0.58 ab ]]> <![CDATA[70.14±1.92 b ]]> <![CDATA[74.64±0.37 a ]]> <![CDATA[74.47±3.67 a ]]> Crude protein <![CDATA[83.79±3.85 b ]]> <![CDATA[83.12±4.06 a ]]> <![CDATA[79.71±0.04 a ]]> <![CDATA[81.66±1.53 a ]]> Crude fat <![CDATA[6.90±0.61 a ]]> <![CDATA[6.03±0.33 b ]]> <![CDATA[5.95±0.38 b ]]> <![CDATA[6.39±0.32 ab ]]> Ash <![CDATA[8.04±3.33 d ]]> <![CDATA[9.56±3.80 c ]]> <![CDATA[13.02±0.42 a ]]> <![CDATA[10.68±1.27 b ]]> Note: Different lowercase letters in the same row indicate significant differences ( P <0.05).

[0052] Shrimp body compositionIt is one of the important contents of aquatic animal nutrition research and attention, which reflects the growth status and nutrient utilization of animals. As can be seen from the above table, after 21 days of feed feeding experiment, the study found that the crude protein and ash content of the muscle composition of the white shrimp in each experimental group did not show significant differences ( P >0.05). This result shows that no matter what concentration of n-butanol segment of Tripterygium wilfordii was added to the feed, the overall nutrition of these shrimps remained unchanged. Specifically, the crude protein content in the control group was the highest, reaching 83.79%. In contrast, the crude protein content in the group with 0.5% n-butanol segment of Tripterygium wilfordii added decreased significantly, to only 79.71%. Regarding the analysis of ash content, experimental data showed that the ash content of shrimps in each group ranged from 8.04% to 13.02%. The fluctuations within this range may be related to the growth environment, feed formula and individual differences of the shrimps. Water content is an important indicator for assessing the water content in animals, and this was also measured in this study. The results show that compared with the 0.1% group, the 0.5% and 1% groups with the addition of Tripterygium wilfordii extract had a significant increase in water content ( P <0.05), and studies have shown that natural product extracts can help regulate shrimp metabolism and improve meat quality by increasing water content. Crude fat content is another key indicator for measuring the degree of fat deposition in shrimp meat. The control group had the highest crude fat content of 6.90%. However, although the crude fat content of the group with 1% clover extract was lower than that of the control group, it was not significant ( P >0.05), indicating that this concentration of addition may not have a significant effect on reducing the fat content of shrimp meat. For the 0.1% and 0.5% addition groups, their crude fat content was lower than that of the control group by 12.61% and 13.77% respectively ( P <0.05), which revealed the effect of different addition levels of clover extract on the fat content of shrimp meat. Comprehensive analysis of crude protein, ash, moisture, fat and other indicators provided a strong scientific basis for the breeding process of white shrimp.

[0053] Effects of Tripterygium wilfordii extract on muscle quality of Penaeus vannamei: The following table shows the muscle texture data of Penaeus vannamei in Example 2, Comparative Example 1 and Comparative Example 2; index 0% 0.1% 0.5% 1% Comparative ratio 1 / 1% Comparative ratio 2 / 1% Hardness(g) <![CDATA[1403.83 ±312.46 a ]]> <![CDATA[1389.05 ±370.23 a ]]> <![CDATA[1474.59 ±262.05 a ]]> <![CDATA[1751.19 ±455.99 b ]]> <![CDATA[1410.65 ±267.43 a ]]> <![CDATA[1419.31 ±290.64 a ]]> Elasticity(mm) <![CDATA[0.68±0.08 a ]]> <![CDATA[0.81±0.12 a ]]> <![CDATA[0.83±0.10 a ]]> <![CDATA[0.98±0.05 b ]]> <![CDATA[0.72±0.17 a ]]> <![CDATA[0.75±0.31 a ]]> Cohesion <![CDATA[0.36±0.05 a ]]> <![CDATA[0.43±0.03 a ]]> <![CDATA[0.39±0.06 a ]]> <![CDATA[0.40±0.04 a ]]> <![CDATA[0.38±0.05 a ]]> <![CDATA[0.40±0.09 a ]]> Adhesiveness(g) <![CDATA[514.33 ±161.83 a ]]> <![CDATA[561.66 ±290.05 a ]]> <![CDATA[572.01 ±130.89 a ]]> <![CDATA[613.77 ±197.71 a ]]> 531.46 ±150.12 541.31 ±128.24 Chewability (g) <![CDATA[354.36 ±152.34 a ]]> <![CDATA[429.59 ±145.48 a ]]> <![CDATA[473.48 ±120.26 a ]]> <![CDATA[534.18 ±158.13 a ]]> <![CDATA[375.24 ±154.35 a ]]> <![CDATA[379.37 ±147.63 a ]]> Responsiveness <![CDATA[0.30±0.07 a ]]> <![CDATA[0.38±0.04 a ]]> <![CDATA[0.33±0.06 a ]]> <![CDATA[0.34±0.06 a ]]> <![CDATA[0.33±0.05 a ]]> <![CDATA[0.32±0.04 a ]]> Note: Different lowercase letters in the same row indicate significant differences ( P <0.05).

[0054] The muscle quality of white shrimp can not only reflect its health status, but also affect the transaction price of shrimp and the degree of consumer preference. For aquatic products, especially shrimp, muscle quality is an important factor affecting consumers' evaluation of aquatic product prices and purchase desire. As can be seen from the above table, after 21 days, the muscle hardness, adhesiveness, chewiness and recovery of white shrimp in Example 2 were significantly changed compared with those of the control group ( P >0.05), the changes in Comparative Examples 1 and 2 were not obvious compared with the control group. In Example 2, the muscle elasticity of the white shrimp in the feed of which different concentrations of Tripterygium wilfordii extract were added was significantly higher than that of the control group ( P <0.05), and it showed an upward trend with the increase of the amount of extract, while the changes in comparative examples 1 and 2 were not obvious. The results of the present invention showed that at 1% addition, higher muscle elasticity was exhibited than that of the control group, thereby affecting and improving the quality of the muscle, while comparative examples 1 and 2 were not significantly improved.

[0055] The results showed that in terms of muscle quality, the addition of the n-butanol extract of the three-leaf green prawn in Example 2 could significantly improve the muscle elasticity of the white shrimp ( P <0.05), and with the increase of the proportion of the clover extract product, it showed an increasing trend. In terms of growth and development, the clover extract addition group could significantly ( P <0.05) to improve the weight gain, growth rate, feed conversion rate and survival rate of white shrimp. Among them, the total weight gain rate of the 0.5% addition group was 131.569%, the feed conversion rate was 66.031%, and the survival rate was 66.667%.

[0056] In summary, the present invention obtains the clover extract by extraction, and prepares it into feed to culture white shrimp. After culture, the growth and muscle elasticity of white shrimp can be improved, and the survival rate of white shrimp can be significantly improved ( P <0.05). In terms of immunity, the extract of Tripterygium wilfordii can significantly improve cell viability in vitro and significantly improve the phagocytic activity of blood cells in vivo and in vitro. Adding an appropriate proportion of Tripterygium wilfordii extract to feed can improve the immune ability of blood cells and the antioxidant, nonspecific immune enzyme and intestinal trypsin activities of the hepatopancreas of white shrimp.

[0057] It is obvious to those skilled in the art that certain modifications, combinations and variations can be made based on the above teachings.

Claims

1. A method for improving the quality of Penaeus vannamei based on the active extract of Tripterygium wilfordii, characterized in that: The white shrimp are raised in a seawater circulation system and are fed daily with quality-enhancing feed during the breeding process. The daily feeding amount is 4-6% of the body weight of the white shrimp. The feed for improving the quality of Penaeus vannamei comprises, by weight: 250-270 parts of fish meal, 200-220 parts of soybean meal, 110-125 parts of peanut bran, 50-55 parts of shrimp shell powder, 260-270 parts of high-gluten flour, 28-30 parts of fish oil, 14-16 parts of lecithin, 4-5 parts of cholesterol, 2.5-3 parts of choline, 14-16 parts of calcium dihydrogen phosphate, 2-3 parts of vitamin premix, 5-6 parts of mineral premix, 10-20 parts of microcrystalline cellulose, and 1-10 parts of active extract of Tripterygium wilfordii.

2. A method for improving the quality of Penaeus vannamei based on the active extract of the stem of Tripterygium wilfordii according to claim 1, characterized in that: The feed for improving the quality of Penaeus vannamei comprises, by weight: 260 parts of fish meal, 210 parts of soybean meal, 120 parts of peanut bran, 50 parts of shrimp shell powder, 265 parts of high-gluten flour, 30 parts of fish oil, 15 parts of lecithin, 5 parts of cholesterol, 3 parts of choline, 15 parts of monocalcium phosphate, 2 parts of vitamin premix, 5 parts of mineral premix, 20 parts of microcrystalline cellulose, and 1-10 parts of active extract of Tripterygium wilfordii.

3. A method for improving the quality of Penaeus vannamei based on the active extract of the stem of Tripterygium wilfordii according to claim 1 or 2, characterized in that: The quality improvement feed for white shrimp is prepared according to the following method: First, other basic materials except the active extract of the stem of three-leaf green tea are crushed and then passed through an 80-mesh sieve; then, 1-10 g of the active extract of the stem of three-leaf green tea is sprayed into the basic feed according to the ratio of 1 to 10 g per kilogram of the basic feed; then, after mixing evenly, water is added and kneaded to obtain a mixture; then, the mixture is processed into a granular feed with a particle size of 0.8 to 1.0 mm by a twin-screw extruder, and is matured in an oven at 50 to 60° C. for 30 to 60 min; after being air-dried in a ventilated place, it is sealed and packaged, and stored in a refrigerator at -20° C. for use.

4. A method for improving the quality of Penaeus vannamei based on the active extract of the stem of Tripterygium wilfordii according to claim 1 or 2, characterized in that: The preparation method of the active extract of Tripterygium wilfordii stem is specifically as follows: The stems of the three-leaf green were collected in December, cleaned, placed in a vacuum drying oven at 50-60°C for drying, and finally crushed and passed through a 100-mesh sieve to obtain the three-leaf green stem powder; Accurately weigh the stem powder of Tripterygium wilfordii and place it in a reactor, use 70% ethanol by volume to perform ultrasonic extraction for 3-5 times at a temperature of 60-65°C and a solid-liquid ratio of 1:20-25, and each ultrasonic extraction time is more than 30 minutes, and finally all the extracts are quickly combined and filtered, and the extracts are concentrated by rotary evaporation until there is no ethanol taste, and finally Tripterygium wilfordii extract is obtained; The tricholoma extract obtained by the alcohol extract was fully suspended in distilled water, and then extracted step by step with petroleum ether, ethyl acetate and n-butanol in sequence, and each extraction agent was repeated for 3 times; Finally, the suspension was concentrated under reduced pressure to an extract state, and vacuum freeze-dried to constant weight to obtain three kinds of active extracts of the stem of Tripterygium wilfordii, namely, petroleum ether segment, ethyl acetate segment, and n-butanol segment of the stem of Tripterygium wilfordii.

5. The method for improving the quality of Penaeus vannamei based on the active extract of the stem of Tripterygium wilfordii according to claim 4, characterized in that: The active extract of Tripterygium wilfordii stem from the extraction section of petroleum ether, ethyl acetate and n-butanol was selected as an additive in the feed for improving the quality of Penaeus vannamei.

6. The method for improving the quality of Penaeus vannamei based on the active extract of the stem of Tripterygium wilfordii according to claim 1, characterized in that: During the breeding process, the nitrogen concentration in the breeding water shall not be less than 0.2 mg / L, the sodium nitrite shall be less than 0.05 mg / L, the dissolved oxygen shall not be less than 7.0 mg / L, and the fish shall be cultured under no light conditions, and the water temperature of the breeding water shall be maintained at 23-28°C.

7. The method for improving the quality of Penaeus vannamei based on the active extract of the stem of Tripterygium wilfordii according to claim 1, characterized in that: During the breeding process, the quality-enhancing feed for white shrimp is fed three times a day, with a feeding interval of 6-7 hours.

8. The method for improving the quality of Penaeus vannamei based on the active extract of the stem of Tripterygium wilfordii according to claim 1, characterized in that: During the breeding process, the fish are fed three times a day with an interval of 6 hours, and fed in the morning, noon and evening. The feeding time in the morning is 7-8 o'clock, the feeding time at noon is 13-14 o'clock, and the feeding time in the evening is 19-20 o'clock.

9. The method for improving the quality of Penaeus vannamei based on the active extract of the stem of Tripterygium wilfordii according to claim 1, characterized in that: Keep the water temperature for breeding water at 25℃.