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¥Ø«e¾i³½¹}®Æ¦³³\¦h¤£¦Pªº§Îª¬¨Ò¦pÀã©Ê¡AÀã»]®ð¥´²É(Moist steam pelleted)¤ÎÀ½À£°®²Éª¬®Æ(Extruded dry pellets)¡A¥ÍÂø³½¡A¸V¯b±O®_³õ¤U¸}(Animal offal)µ¥¥i¨Ñ±Ä¥Î¡C¤£¹L¾i³½¹}®Æªº¥Dn§Îª¬¤jP¥i¤À¬°¨âºØ°ò¥»©Êª¬§Y°®©Ê©ÎÀã©Ê¡A¨âªÌ¬Û¦ü¤£»·¦Ó¥B³£¬O¬°±K¶°¾i´Þ¦Ó½Õ°tªÌ(¹Ï¤@)¡C³o¨âªÌªº°ò¥»®t§O´N¬O¡AÀã©Ê²Éª¬¹}®Æ(Moist pellets)§t¦³¦h¶q¥Í³½¡A¥H¤Î¡þ©Î¸V¯b±O®_³õªº¤U¸}©Î°Æ²£«~¡A³o¨Çì®Æ¨Ï±o¹}®Æ¦¨«~¾Ö¦³°ª«×ªº¤ô¤À¡C
Fig.1. Type of Fish Feed | |||
Fish Feed | Compound Feed | Powder | Paste diet (Lipid supplement)¡GEel, CarpGoldfish |
Moist diet (Mixed with trash fish)¡GYellowtail Red seabream | |||
Solid | Crumble¡GLarval fish, Ayu fish | ||
Ordinary pellet¡GSalmonid, Carp Seabream, Tilapia | |||
Porous pellet (Expanded)¡GSuitable for lipid supplement | |||
Spaghetti pellet:Kruma Prawn | |||
Fish Silage | |||
Trash Fish & Animal Offal | |||
Live Foods:Larval fish |
»P»]®ð¥´²Éªkªº°®©Ê¹}®Æ¤ñ¸û¤§¤U¡AÀã©Ê²Éª¬¹}®Æ¦³Y¤z¯ÊÂI¡A¨Ò¦p«áªÌ§t¤ô¶q°ª¡A¥²¶·¥Î§Ná¤è¦¡¹B¿é¡A©M¶JÂèìÁý¥Î«e¬°¤î¥HÁקK¨ä»G±Ñ¡C¦¹¥~¦b»s³y¤Wn±o¨ìéwªº·sÂA¥Íì®Æ¡A¥H¤Î¥Í³½¨ÑÀ³¤ñ¸û§xÃø¡A¦P®É¸g±`¨Ï©Ò¾i´Þ³½Ãþ³B©ó«K¬V¯fµßªº«Â¯Ù¤U¡C¹B¿é©M¶JÂ䤪º¤£§´±¹¬I¡A·|´î·lY¤z¹}®Æ¤¤ºû¥Í¯À¡A¥H¤Î¯×ªÕªºÃ©w©Ê¡A¼W¥[Åðµß©M²ÓµßªºÁc´Þ¡C¤£¹LÀã©Ê²Éª¬¹}®Æ¤]¦³Y¤z¯S®íÀuÂI¡A¨Ò¦p¯à«ö®É±o¨ì¥Í³½¡A°Æ²£«~©M·G»ù¤H¤Oªºªu®ü¦a°Ï¡A³oºØÀã©Ê¹}®Æ¥i¥H±a¨Ó¯S¥Xªº¸gÀÙ§Q¯q¡CÀã©Ê²Éª¬¹}®Æªºª«²z¯S©Ê¡A©M¨ä¸û¨Îªº¾A¤f©Ê(Palatability)¤]¯S§O¾A¦X©ó¡AY¤z³½ºØªº¾i´Þ¨Ò¦pö°³½(Yellowtail¡ASeriora quinqeradiata)¡A³oºØ³½³q±`¤£±µ¨ü°®©Ê²Éª¬¹}®Æ¡C
¤Ï¤§°®©Ê²Éª¬¹}®Æ¨ã¦³®e©ö¥Í²£¡A¹B¿é©M¶JÂêºÀuÂI¡A¤j¶qÁʤJ«~½è¨}¦nªº¹}®Æì®Æ¡A¥i¯à«O»Ù«~½è¨}¦n¹}®ÆªºÃ©w¨ÑÀ³¡A¦Ó¥B°®©Ê¹}®Æ¦³¥i¯à§Q¥Î²{¦³ªº³½ÃþÀç¾i¸ê®Æ¡A¥[¥H½Õ°t¨ì§ó·Ç½Tªº¦a¨B¡C°®©Ê¹}®Æ¤¤¤j³¡¤ÀªºÀç¾i¯À¡A¥]¬Aºû¥Í¯À©M¯×½è(Lipid)³£¸g¹L§Ü®ñ¤Æ¾¯ªºÃ©w¤Æ³B²z¡A¦b«Ç·Å¤UéwµL»Ý§Ná§Y¥i¦w¥þ¶JÂáCÁý§t°®©Ê²Éª¬¹}®Æ¥i¸g¥Ñ¤â§ë¡A©ÎªÌ¬O§Q¥Î¾÷±ñ©Îµ¹»ç¾÷¡@¬Ò¤ñ¸ûÀã©Ê²Éª¬¹}®Æ²«K¡C
³½ÃþÀç¾i¥Ø«e¤´µM³B©óµo®i¤¤ªº¶¥¬q¡A¦]¦¹»P®a¯b®a¸V¹}®Æ¬Û¤ñ¸û¤§¡AµL½×¬O°®©Ê©ÎÀã©Ê¾i³½¹}®Æ¡A¬Ò©|¥¼¦bÀç¾i»Ý¨D¤W¹F¨ìºë½T¥¿Åªº¦a¨B¡C²{¤µªº¾i³½¹}®Æ¤]¤£¬O®Ú¾Ú¡A¨ä¹}®Æì®Æªº¯u¥¿¥Íª«¦³®Ä©Ê¨Ó½Õ°t¡A¦]¦¹¦b¹}®Æ¼t±Ä¥Î¼e´Tªº¦w¥þÃä»Ú(Safty margin)¨t¼Æ¤U¡A¬Y¨ÇÀç¾i¯À¦]¦Ó¤£¦ý³Q®ö¶O±¼¡A¦Ó¥BÁÙ·|³y¦¨³½Åé¼W¥[®ñ®ðªº»Ý¨D¡A¥H¤Î¼W¥[¾i´Þ¤ô¨t²Î¤¤ªº¥Íª«¼o®Æ¡A±q¦¹¬Ý¨Ó¤ô²£¾i´Þ³õ¡A¥²¶·nÅU¼{¨ìÁý»ç§Þ³N»P¤èªk©l¥i¡C
³½Ãþ»ç®Æ»Ý¨D
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¾i³½¥Î°t¦X¹}®Æ¦b³J¥Õ½è(¥²»ÝÓi°ò»ÄEssential amino acids, EEA)¡A¯×½è(¥²»Ý¯×ªÕ»ÄEssential fatty acids, EFA)¡Aºû¥Í¯À©MÄqª«½è¤è±¡A¥²¶·¯àº¡¨¬¾i´ÞÀô¹Ò¤U³½ÃþªºÀç¾i»Ý¨D¡C¹}®Æ«~½è¨ú¨M©ó¯à³Q³½Ãþ©Ò§Q¥ÎÀç¾i¯Àªº¦h¹è¡A¤£¹L¹}®ÆªºÀç¾i«~½è«oÃø¤©¥ß¬É(Define)¡A»\¦]¹}®Æ¦b®ø¤Æ¹D§l¦¬¤§«á¡A©Òl¥Íªº¾i¥Íª«½è¶¡(Food-derived substances)¦³¥æ¤¬§@¥Î¦s¦bªº½t¬G¡C
¦b©Ò¦³ªºÀç¾i¯À¤¤³J¥Õ½è©~©ó¡A¹}®Æì®Æ¼Æ¶q¤ñ¨Ò¤Wªººº]¡A¦P®É¤]¤j¬°¼vÅT°t¦X¹}®Æªº¦¨¥»¡C¦b³½Åé²Õ´ªººû«ù¥¿±`¥\¯à¡A¥H¤Î³½Åé³J¥Õ½è§ó·s»P³J¥Õ½è¼W´Þ¤W¡A³J¥Õ½è¬O¥²¤£¥i¯ÊªºÀç¾i¯À¡C³½Ãþ³J¥Õ½è»Ý¨D¨ü¨ì¦h¶µ¦]¯Àªº¤ä°t¡A¨Ò¦p³½Åé¤j¤p¡A¤ô·Å¡Aµ¹»ç²v(Feeding rate)¡A¾i´Þ¤ô°ì¤¤¤ÑµM»ç®Æªº¥i¥Î©Ê¡A¦³®Ä¼ö¯à§t¶q©M³J¥Õ½èªº«~½èµ¥¡C³½Ãþªº³J¥Õ½è»Ý¨D¶q¡A»P¨ä»ç®Æ³J¥Õ½è¦Ü¾A¶q(Optimum dietary protein levels)±K¤Á¦³Ãö¡A¦ý¬O¨âªÌ¨Ã¤£¬Û¦P¡A¦]¬°«eªÌ¤D¥Nªí¨C¤@³½ºØ¡A¦bµL¼u©Êªº¹}¨|±ø¥ó¤U©Ò»Ýnªº¯S©w¼ÆÈ¡A¨Ã¥BÀ³¸Ó«ö¨C³æ¦ì¬É°ì(Unit area)¡A©Î¨C³æ¦ì³½Å髶q¨Óªí¥Ü¡CÃU³½(Carps)©MiøW(Rainbow trout)ªº³J¥Õ½è»Ý¨D¶q¡A¾Ú³ø§iºÙ¨âªÌ«Ü±µªñ¡A§YÅé²Õ´ºû«ù¶q¨C¤é¦U»Ýn1g¡þkgÅé«¡F³Ì°ª³½Åé³J¥Õ½è¶J¯d¥ÎªÌ(Maximum body protein retention)¨C¤é¦U»Ýn12g¡þkgÅé«(Ogino, 1980)¦Ü©ó¹ê¥Î¹}®Æªº³J¥Õ½è¦Ü¾A¶q(Optimal protein level)¡A«hÀ³¨Ì¾Ú³J¥Õ½è»Ý¨Dªº¦U¶µ¦]¯À¡A¾A·í¤©¥H¦Ò¼{«á¦A§@¨M©w¡A³o¨Ç¦]¯À¥]¬A³J¥Õ½èªº«~½è¡A¥i®ø¤Æ¼ö¯à§t¶q¡A¹}¨|±ø¥ó¡A¹}®Æ¥Í²£»sµ{¡A¤ô·Å©M¸gÀÙÆ[ÂIµ¥¡C
³\¦h¬ã¨sªÌ¦b±´°Q³\¦h³½ºØ¡A¹}®Æ³J¥Õ½èªº¦Ü¾A¶q«áµo²{¡A¨ä¼ÆȦb¤£¦P³½ºØ¶¡®t²§¨Ã¤£¤j¡A¾Ú³ø§i35¡ã45¢H¤D¦Ü40¢H²Ê³J¥Õ½è§t¶q¡A´N¥i¥H²[»\¥Ø«e©Ò¬ã¨s¹L³½ºØ¤¤ªº¤j³¡¤À¡A©Ò±o¨ìªº»ç®Æ³J¥Õ½è¦Ü¾A¶q¼Æ¾Ú(ªí¤@)¡C³o¨Ç¼Æ¾Úªº´ú©w³£¬O§Q¥Î´XÄÝ¥b¯Â¤Æ(Semi-purified)¡A©ÎªÌ¬O¯Â¤Æ»ç®Æ©Ò±o¨ìªÌ¡A¹T³J¥Õ(Casein)»P¥þ³Jªº³J¥Õ½è¡A©ÎªÌ¬O³½¦×¯»(Fish muscle meal)¡Aºc¦¨³o¨Ç¸ÕÅç©Ê»ç®Æªº³J¥Õ½è¨Ó·½¡C½Õ°t¹ê¥Î¹}®Æªº³Ì«n³~®|¡A´N¬O¦p¦ó¨Ï¥Î»ù·G¤S¹ê»Ú¥i¥H¤J¤âªº³J¥Õ½èì®Æ¡A¨Ó¨ú¥N¯Â¤Æ»ç®Æ¤¤ªº³J¥Õ½è¦¨¤À¡A¥H¤Î¦p¦ó´î¤Ö¹}®Æ¤¤ªº³J¥Õ½è§t¶q¡A¦P®É¤S¤£¦Ü´î·lªø¦¨²v©M¹}®ÆÂà´«®Ä²v(Feed conversion efficiency)¡C
Table 1. Optimal dietary protein levels for certain fish species | ||
Species | Protein source | Pptimal protein level (¢H) |
Rninbow trout Common carp Channel catfish Japanese eel Tilapia zilli Tilapia nilotica Milkfish Grouper Red seabream Tiger puffer White shrimp Kurumn shrimp |
Fish meal, Casein Fish meal, Casein Fish meal, Whole egg Casein+Arg.+Cys. Casein Fish meal, Casein Casein Fish meal, Tuna muscle Fish meal, Casein Casein Fish meal Casein, Squid meal |
35-45 30-38 22-36 44.5 35-40 30-35 40 40-50 45-55 50 28-32 40-60 |
¾i³½¹}®Æ¥Î³J¥Õ½èªº²{¦³ì®Æ¦pªí¤G©Ò¥Ü¡A¦Ó¨ä´N¦a¨ÑÀ³«hµø¦a°Ïªº¤£¦P¦Ó²§¡A³J¥Õ½èªº«~½è¨ü¨ì¨ä©Ò§t¦³¡A¥²»ÝÓi°ò»Äªº¶q»P½è¤Î¨ä¥Íª«¦³®Ä©Ê©Ò¤ä°t¡C³½Ãþ©Ò§l¦¬ªº³J¥Õ½è«Y¥Î©ó¡A¨äÅé²Õ´ªººûÅ@¡A§ó¥Í(Renewal)¡A¦¨ªø(§Y¼W¥[¶J´á¶q)©M·í§@¼ö¯à®ø¯Ó±¼¡C²£¥Í¼ö¯àªºÀç¾i¯À¨Ò¦p¯×½è©MºÒ¤ô¤Æ¦Xª«¡A²z½×¤W¥i¥H´î¤Ö³J¥Õ½è®ñ¤ÆÅܦ¨¼ö¯à¡A¦]¦Ó±o¥H§ïµ½»ç®Æ³J¥Õ½èªº§Q¥Î¡A³oºØ®ÄÀ³¤SºÙ§@¡u³J¥Õ½è¸`¬Ù®ÄÀ³(Protein-sparing effect)¡v¡C¨Ö¥Î³oºØ¡u³J¥Õ½è¸`¬Ù¥Î¡vÀç¾i¯Àªº¦³®Ä®ÄÀ³¡A¤w¸g¨ü¨ì¼sªxªº¬ã¨s¡C¦Ó¥B¹ï©ó³\¦h¤£¦P³½ºØªº³J¥Õ½è»P¼ö¯à¶¡¡A¨ä¦Ü¾A¤ñ¨Ò(Optimal ratio)¤]¦³Ó§Oªº«Øijȵoªí(ªí¤T)¡C
Table 2. The contents of protein, lipid and energy in some common ingredients in fish feeds | |||
Ingredient | Crude protein (%) | Crude lipid (%) | Gross energy (kcal/g) |
Blood meal Brewers dried yeast Feather meal Chrysalis meal Meat & bone meal Meat meal Fish protein concentrate Herring meal White fish meal ¡@ Corn gluten feed Corn gluten meal Rapeseed meal Soybean, fullfat, cook Soybean meal, dehull Soybean protein concentrate Weat germ meal, defatted Wheat flour Rice bran, defatted |
80.0 45.0 85.0 69.7 45.0 66.8 80.0 70.0 62.1 ¡@ 21.0 60.0 36.0 38.0 48.0 68.0 25.3 17.6 17.2 |
1.0 0.4 2.5 3.8 8.5 12.0 0.3 10.0 11.1 ¡@ 2.0 2.0 2.6 18.0 0.5 0.3 1.8 5.9 2.1 |
5.21 4.31 5.36 5.88 4.50 4.89 4.37 4.94 4.57 ¡@ 4.45 5.07 4.30 5.34 4.30 3.48 4.07 4.08 3.65 |
¡@
Table 3. Protein sparing effect by dietary lipids in fish |
|||||
Fish |
Diet | Protein required for 100g wt gain (%) | (E(L)-E(P))¡þE(P)(%) |
||
P:C:L(%) | *Energy content (kcal/100g) | Calorie/Proein | |||
Rainbow trout ¡@ Channel catfish ¡@ Carp ¡@ ¡@ Eel ¡@ Yellowtail ¡@ Plaice ¡@ ¡@ |
P49:30:5 L36:30:15 P40:18:5 L36:32:15 P42:25:6 C32:45:5 L32:30:15 P52:22:7 L41:23:16 P68:4:5 L53:4:15 P40:0:6 L40:0:18 C40:20:9 |
367 402 275 407 316 356 384 361 398 353 369 233 347 392 |
75 112 69 113 76 110 125 70 97 52 70 58 87 85 |
35 31 48 40 39 33 31 67 51 124 75 96 75 62 |
-18 ¡@ -17 ¡@ -15 -30 ¡@ -24 ¡@ -40 ¡@ ¡@ -22 -35 |
*P, diets with high protein and low lipid content; L, diets with low protein and high lipid content; C, diets with high carbohtdrate and low lipid content. All references on the date of each species can be seen in Watanabe, 1982. |
¤j¦h¼Æ¹¦×©Ê(Carnivorous)ªº³½ºØ¡A¨äºÒ¤ô¤Æ¦Xª«ÂàÅܦ¨¼ö¯àªº§Q¥Î©Ê³£«Ü§C¡A¦b³oºØ³õ¦X¤U¯×½è´N¦¨¬°¡A»ç®Æ¼ö¯àªº«n¨¤¦â¡AÁöµMÂø¹©Ê(Omnivorous)ªº³½ºØ¨Ò¦pÃU³½¡A¥i¥H¦³®Ä§Q¥ÎºÒ¤ô¤Æ¦Xª«¡A©Î¯×½è¨âªÌ§@¬°»ç®Æªº¼ö¯à¨Ó·½¡C¦p¤W¤å©Òz§Q¥Î·í¦a¥i¤J¤â·G»ù³J¥Õ½è¡A¨ú¥N¸ÕÅç¹}®Æ¤¤ªº©ù¶Q³J¥Õ½è¡A¥H¤Î¦³®Ä§Q¥Î»ç®Æ¤¤ªº³J¥Õ½è¡A¤D¬O°t»s¹ê¥Î¹}®Æ¤W³ÌÄÝ«nªÌ¡A¦]¦¹Watanabeµ¥¤H(1979)¶i¦æY¤z¹Á¸Õ¡A¦b´î¤Ö»ç®Æ³J¥Õ½è§t¶qªº¦P®É¡A¤S¤£P·l®`¨ì¦¨ªø³t²v©M¹}®Æ®Ä²v¡Aµ²ªGµo²{¦biøW¹}®Æ¤è±¦pªG°t¥Î¡A¯àº¡¨¬øW³½©Òn¨D¥²»Ý¯×ªÕ»Ä¡A°ª«~½èªº¯×½è®É³J¥Õ½è¥Î¶q¤j¬ù¥i¥H´î¤Ö15¢H¡AChoµ¥¤H(1982)¤]±oÃþ¦üªº¸ÕÅçµ²ªG¡C
¦AªÌ§C³J¥Õ½è(35¢H)¥[¤W°ª¼ö¯à(§t¦³18¢H¤û¯×§@¬°¥Dn¼ö¯à»P¥²»Ý¯×ªÕ»Ä¨Ó·½)ªº¹}®Æ¡A¹ï©ó¦UºØ¤£¦P¦¨ªø¶¥¬qªºiøW¥]¬A¥®](Fingerlings)¡A¦¨³½©M²£§Z¿Ë³½µ¥¦b¤º¡A³£¯à¹ï¥¿±`ªºµo¨|¦³®Ä¡C¬Û¦Pªº¦¨ªG¤]¨£©óÃU³½¡A¨ä³J¥Õ½è¦Ü¾A¶q¬°30¡ã35¢H¡A¥i®ø¤Æ¼ö¯à§t¶q«h¹F¨C100g¹}®Æ340Kcal¥H¤W(Takeuchi et al 1978)¡C
¾i³½¹}®Æªº³J¥Õ½è¨Ó·½²`¤Á¥õ¿à¥Õ³½¯»¡A³oºØ³½¯»«Y¥Ñ¥_¤è®ü°ìªºº®Àòª«¬°ì®Æ©Ò»s¦¨ªÌ¡AÀHµÛ¤G¦Ê®ü¯@®·³½»â°ìªº³]¥ß¡A¥¼¨Óªº®·³½¶q·|´î¤Ö¡A¦]¦¹¾¨¶q´î¤Ö¹}®Æ¤¤³oºØ³½¯»ªº§t¶q¦³¨ä¥²n¡Cªñ¨Ó©Ò¿×¬õ³½¯»(Brown fish meal)´À¥N¥Õ³½¯»¡A¥Î©ó¾i³½¹}®ÆªºÁ`®ø¶O¶q¤w§e¤é¯q¼W¥[¡A³oºØ³½¯»«Y¥Ñªu®ü³½Àòª«¡A¨Ò¦p¨F¤B³½»PÄJ³½(Mackerel)µ¥¡A§t¦³°ª«×¯×ªÕ»P¬õ¦â³½¦×ªº³½ºØ©Ò»s¦¨¡C±q¤é¥»ªu®ü¦a°Ï©Ò»s¦¨¡A·sÂA¬õ³½¯»ªº«~½è´X¥G¥i»P¥Õ³½¯»¤Ç¼Ä(Watanabe et al., 1983)¡A¤£¹L¤é¥»°ê¤º¬Y¨Ç¦a¤è©Ò²£³½¯»¡A¯S§O¬O§t³½·»ª«(Fish solubles)ªº¥þ³½¯»¡A¤@¯ë³£§t¦³°ª¿@«×ªº²ÕÓi»Ä(Histidine)¡A«áªÌ¸g¥Ñ²Óµß©ÊúA(Bacterial enzymes)ªº²æºÒ§@¥Î(Decarbonized)¦ÓÂàÅܦ¨²Õ´Ói(Histamine)¡C
ÂûGªº¨FÅn»G»k¯g(Gizzard erosion, GE)³Ìªñ¦b¤é¥»¡A¤w¦³³ø§i´£¨ì«Y¥Ñ©Ò¿×¡uGEª«½è¡v©Ò«P¦¨¡A¦Ó¡uGEª«½è¡v¤]·|¦b²ÕÓi»Ä¡A©ÎªÌ¬O²Õ´Ói»P³J¥Õ½è¤@°_¥[¼ö®É²£¥Í¡A³oºØª«½è¹ï©óiøWªºG¤]·|³y¦¨¯f²z©ÊÅܤÆ(Pathological changes)(Watanabe et al., 1982)¡C¤£³æ¬O¡uGEª«½è¡v§Y¨Ï¬O³½¯»¤¤ªº¹CÂ÷²ÕÓi»Ä¡A¤]·|³y¦¨øW³½G³¡ªº«¤j¶Ë®`¡F¦]¦¹¨Ï¥Î¬õ³½¯»®É¡A¯S§O¥H§t¦³°ª«×²ÕÓi»Äªº¥þ³½¯»¬°µM¡A¨Ï¥ÎªÌ¥²¶·n»Ê°O¦b¥[¼ö»s³y¹Lµ{¤¤¡A·|³y¦¨¡uGEª«½è¡v¤Î©Ò§t¦h¶q¯×½èªº®ñ¤Æ§@¥Î¡C
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