中文摘要：

本研究拟探究经热灭活的白斑综合征病毒（White spot syndrome virus, WSSV）能否诱导中国明对虾（Fenneropenaeus chinensis）产生免疫致敏反应。将具有典型白斑综合征症状的对虾肌肉剁碎后经60℃灭活1 h，采用单尾定量口饲的方法，连续6 d投喂不同水温条件（15℃、23℃、28℃、32℃）下的实验组对虾（E15℃、E23℃、E28℃、E32℃）；同时设置常温（23℃）条件下阳性对照组C23℃（投喂未经灭活的WSSV毒饵）、对照组CF23℃（只投喂商业配合饲料）。在实验第13天对存活个体进行第二次人工WSSV感染，结果显示，WSSV经60℃处理1 h可彻底失活，表现为连续投喂6 d至第二次人工感染期间无对虾死亡，而阳性对照组C23℃死亡率为100%。截止实验第19天，E15℃、E23℃、E28℃、E32℃各组存活率分别为80.41%、33.29%、8.47%、16.43%，CF23℃组的存活率为8.89%，E15℃组与其他各实验组差异极显著（P〈0.01），E23℃与CF23℃、E28℃、E32℃组差异显著（P〈0.05），E28℃和E32℃组差异不显著（P〉0.05）；对各组实验材料进行WSSV绝对荧光定量检测，结果显示，经热灭活WSSV诱导的中国明对虾二次感染WSSV后，28℃环境下病毒增殖速度最快，高温（32℃）和低温（15℃）都会不同程度抑制WSSV的增殖速度。实验表明，热灭活WSSV可以诱导中国明对虾产生免疫致敏反应，对受WSSV感染的中国明对虾具有一定的保护作用；温度与WSSV的增殖速度密切相关。

英文摘要：

This study was designed to explore whether the heat-inactivated WSSV could induce immune priming response on Fenneropenaeus chinensis. During the initial 6 days, four experiment groups （E15℃, E23℃, E28℃, and E32℃） were fed with typical symptoms of WSSV prawn muscle, which was dealt with at 60℃ for 1 h using the equivalent and quantitative test method. At the same time, we set a positive control group C23℃ （fed with the unheat-inactivated WSSV muscle） and a control group CF23℃ （fed with commercial compound feed only）. At the 13th day of the experiment, all shrimps were infected with WSSV again. The result showed that 60℃ could decrease the activity of WSSV absolutely, there were no dead shrimp in the initial 12 d, but the mortality of positive control group C23℃ was 100%. The survival rates of different experiment （E15℃, E23℃, E28℃, and E32℃） and control groups were 80.41%, 33.29%, 8.47% , 16.43% and 8.89%, respectively, after 19 days. The survival rate of E15℃ showed highly significant difference from other experiments （P〈0.01）. In addition, there was a significant difference between E23℃ experiment group and other experiment groups （P〈0.05）. Nevertheless, there was no significant difference between E28℃ and E32℃ groups （P〉0.05）. Compared to the results of absolute quantitation, it was found that the multiplication rate of WSSV was the highest under 28℃, high （32℃） and low （15℃） temperature would inhibit the multiplication of WSSV in the shrimps which accepted the subsequent rechallenge of WSSV after the heat-inactivated WSSV induced. Experimental results showed that heat-inactivated WSSV could induce immune priming response and provide some protection to the infected shrimp by WSSV. The multiplication rate of WSSV is closely related to temperature.