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膨化饲料中豆粕替代鱼粉比例对建鲤肌肉品质的影响

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  • 1. 四川农业大学动物科技学院, 成都 611130;
    2. 四川农业大学动物营养研究所, 成都 611130;
    3. 四川省水产类实验教学中心, 雅安 625014
姜俊(1974-), 男, 四川绵竹人, 副教授, 博士, 主要从事水产动物营养研究.E-mail:jjun3@foxmail.com

收稿日期: 2014-08-19

  网络出版日期: 2015-02-09

基金资助

四川省科技支撑计划项目(2014FZ0026);四川省教育厅项目(14ZB0021)

Effects of Replacement Ratio of Fish Meal by Soybean Meal in Extruded Diets on Muscle Quality of Jian Carp (Cyprinus carpio var. Jian)

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  • 1. College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, China;
    2. Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China;
    3. Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Ya'an 625014, China

Received date: 2014-08-19

  Online published: 2015-02-09

摘要

本试验旨在研究豆粕部分或全部替代膨化饲料中的鱼粉对建鲤肌肉品质的影响.试验选取初始体重为(240.2±5.7) g的健康建鲤720尾,随机分为4组(每组3个重复,每个重复60尾鱼),分别饲喂以豆粕等量替代0(对照)、25%、50%和100%鱼粉的膨化饲料,试验期56 d.结果表明:豆粕替代25%和50%的鱼粉对肌肉横截面积、肌纤维直径和密度无显著影响(P>0.05),豆粕替代100%的鱼粉显著降低了肌肉横截面积,增加了肌纤维直径(P<0.05).豆粕替代100%的鱼粉显著降低了肌肉硬度、弹性、咀嚼性和胶黏性(P<0.05),显著提高了肌肉失水率(P<0.05),显著降低了肌肉粗蛋白质、粗脂肪、蛋白质结合蛋氨酸和组氨酸以及游离谷氨酸和甘氨酸的含量(P<0.05).豆粕替代25%和50%的鱼粉对肌肉质构特性、pH、剪切力、失水率、颜色、常规营养组成、蛋白质结合和游离氨基酸组成均无显著影响(P>0.05).由此得出,在本试验条件下,豆粕替代膨化饲料中50%的鱼粉对建鲤肌肉的组织特性、质构特性、颜色、化学性状均无不良影响.

本文引用格式

姜俊, 胡肄, 周小秋, 银龙, 冯琳, 姜维丹, 刘扬, 赵叶 . 膨化饲料中豆粕替代鱼粉比例对建鲤肌肉品质的影响[J]. 动物营养学报, 2015 , 27(2) : 623 -630 . DOI: 10.3969/j.issn.1006-267x.2015.02.035

Abstract

The present study was performed to investigate the effects of partial or whloe fish meal replacement by soybean meal on muscle quality of Jian carp (Cyprinus carpio var. Jian). A total of 720 Jian carp with the average initial body weight of (240.2±5.7) g were randomly allocated 4 groups with 3 replicates per group and 60 fish per replicate. The fish in the 4 groups were fed 4 extruded diets which were formulated by replacing 0, 25%, 50% and 100% fish meal with soybean meal. The experiment lasted for 56 days. The results showed that there were no significant differences in muscle cross-sectional area, muscle fibre diameter and density when 25% and 50% fish meal replacement by soybean meal (P>0.05), but the muscle cross-sectional area was significantly decreased and the muscle fibre diameter was significantly increased when 100% fish meal replacement by soybean meal (P<0.05). Replacement of 100% fish meal by soybean meal significantly decreased the muscle hardness, springiness, chewiness and gumminess (P<0.05), significantly increased the muscle water loss rate (P<0.05), and significantly decreased the contents of muscle crude protein, crude lipid, protein-bound methionine and histidine, and free glutamic acid and glycine (P<0.05). Replacement of 25% and 50% fish meal by soybean meal had no significant effects on muscle texture characteristics, pH, shearing force, water loss rate, color, common nutrient composition, and protein-bound and free amino acid composition (P>0.05). In conclusion, there are no harmful effects on muscle organizational characteristics, texture characteristics, color and chemical properties of Jian carp when 50% fish meal replacement by soybean meal in extruded diets under this experimental condition.

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