研究论文 RESEARCH PAPER

饲料中不同脂肪源对青鱼生长性能、血清生化指标及肌肉品质的影响

  • 陈艳婷 ,
  • 贾小巍 ,
  • 钱鹏丞 ,
  • 张辰 ,
  • 吴成龙 ,
  • 叶金云
展开
  • 湖州师范学院生命科学学院, 浙江省水生生物资源养护与开发技术研究重点实验室, 湖州 313000
陈艳婷(1996-),女,内蒙古呼和浩特人,硕士研究生,从事水生动物营养与饲料研究。E-mail:776284464@qq.com

收稿日期: 2022-01-08

  网络出版日期: 2022-07-14

基金资助

国家大宗淡水鱼产业技术体系岗位科学家任务(CARS-45-11);国家自然科学基金项目(31672660)

Effects of Dietary Different Lipid Sources on Growth Performance, Serum Biochemical Parameters and Muscle Quality of Black Carp (Mylopharyngodon piceus)

  • CHEN Yanting ,
  • JIA Xiaowei ,
  • QIAN Pengcheng ,
  • ZHANG Chen ,
  • WU Chenglong ,
  • YE Jinyun
Expand
  • Zhejiang Provincial Key Laboratory of Aquatic Resources Conservation and Development, School of Life Science, Huzhou Normal University, Huzhou 313000, China

Received date: 2022-01-08

  Online published: 2022-07-14

摘要

本试验旨在研究饲料中不同脂肪源对青鱼生长性能、血清生化指标及肌肉品质的影响。选择540尾初始体重为(5.25±0.25)g的青鱼幼鱼,随机分为6组,每组3个重复,每个重复30尾。以鱼油(FO)、猪油(PL)、菜籽油(RO)、玉米油(CO)、花生油(PO)、豆油(SO)为脂肪源,配制6种等氮等能的试验饲料。各组分别投喂6种不同脂肪源的试验饲料,养殖周期为180 d。结果表明:1)各组之间增重率(WGR)、特定生长率(SGR)无显著差异(P>0.05)。FO组、RO组和SO组肥满度(CF)和脏体比(VSI)显著高于PL组、CO组和PO组(P<0.05)。FO组和SO组肝体比(HSI)显著高于PL组、RO组、CO组和PO组(P<0.05)。2)PL组、RO组、CO组和PO组全鱼和肌肉粗蛋白质含量显著高于SO组(P<0.05)。SO组和PL组全鱼和肌肉粗脂肪含量显著高于FO组、RO组、PO组和CO组(P<0.05)。FO组全鱼和肌肉粗灰分含量显著低于其他各组(P<0.05)。3)FO组和RO组肌肉饱和脂肪酸(SFA)含量显著低于PL组、CO组、PO组和SO组(P<0.05)。FO组和RO组肌肉单不饱和脂肪酸(MUFA)含量显著高于PL组、CO组、PO组和SO组(P<0.05)。CO组和SO组肌肉多不饱和脂肪酸(PUFA)含量显著高FO组、PL组、RO组和PO组(P<0.05)。4)FO组、PL组和SO组血清甘油三酯(TG)含量显著高于RO组、CO组和PO组(P<0.05)。PO组血清总胆固醇(TC)含量显著高于其他各组(P<0.05)。PL组血清高密度脂蛋白胆固醇(HDL-C)含量显著低于其他各组(P<0.05)。FO组和RO组血清碱性磷酸酶(ALP)活性显著高于PL组、CO组、PO组和SO组(P<0.05)。5)PO组肌肉超氧化物歧化酶(SOD)、谷胱甘肽还原酶(GR)活性和谷胱甘肽(GSH)含量显著高于其他各组(P<0.05)。PO组和PL组肌肉总抗氧化能力(T-AOC)显著低于其他各组(P<0.05)。PO组肌肉丙二醛(MDA)含量显著高于其他各组(P<0.05)。6)FO组、RO组和SO组肌肉硬度显著高于PL组、CO组和PO组(P<0.05)。FO组、PL组、RO组和SO组肌肉坚实度显著高于CO组和PO组(P<0.05)。FO组、PL组、RO组、PO组和SO组肌肉咀嚼性显著高于CO组(P<0.05)。FO组、PL组、RO组、PO组和CO组肌肉弹性显著高于SO组(P<0.05)。7)CO组和PO组肌肉鲜味、咸味显著高于FO组、PL组、RO组和SO组(P<0.05)。RO组和CO组肌肉甜味显著高于FO组(P<0.05)。FO组和CO组肌肉苦味显著高于PL组、RO组、PO组和SO组(P<0.05)。综上所述,摄食以FO、RO、CO为脂肪源的饲料可提高青鱼肌肉抗氧化能力,并且RO、FO还可改善青鱼肌肉质地、气味、滋味。与FO相比,摄食以PL、PO、SO为脂肪源的饲料会降低青鱼肌肉抗氧化能力、质地、气味和滋味。

本文引用格式

陈艳婷 , 贾小巍 , 钱鹏丞 , 张辰 , 吴成龙 , 叶金云 . 饲料中不同脂肪源对青鱼生长性能、血清生化指标及肌肉品质的影响[J]. 动物营养学报, 2022 , 34(7) : 4657 -4673 . DOI: 10.3969/j.issn.1006-267x.2022.07.053

Abstract

This experiment was conducted to study the effects of dietary different lipid sources on growth performance, serum biochemical parameters and muscle quality of black carp (Mylopharyngodon piceus). A total of 540 juvenile black carp with an initial body weight of (5.25±0.25) g were randomly divided into 6 groups with 3 replicates per group and 30 fish per replicate. The fish oil (FO), pork lard (PL), rapeseed oil (RO), corn oil (CO), peanut oil (PO) and soybean oil (SO) were used as lipid sources to prepare six kinds of isonitrogenous and isoenergetic experimental diets. Fish in six groups were fed experiment diets with 6 different lipid sources, and the feeding period was 180 days. The results showed as follows:1) there were no significant differences in the weight gain rate (WGR) and specific growth rate (SGR) among all groups (P>0.05). The condition factor (CF) and viscerosomatic index (VSI) of FO group, RO group and SO group were significantly higher than those of PL group, CO group and PO group (P<0.05). The hepatosomatic index (HSI) of FO group and SO group was significantly higher than that of PL group, RO group, CO group and PO group (P<0.05). 2) The whole body and muscle crude protein content of PL group, RO group, CO group and PO group was significantly higher than that of SO group (P<0.05). The whole body and muscle ether extract content of SO group and PL group was significantly higher than that of FO group, RO group, PO group and CO group (P<0.05). The whole body and muscle ether extract content of FO group was significantly lower than that of other groups (P<0.05). 3) The muscle saturated fatty acids (SFA) content of FO group and RO group was significantly lower than that of PL group, CO group, PO group and SO group (P<0.05). The muscle monounsaturated fatty acids (MUFA) content of FO group and RO group was significantly higher than that of PL group, CO group, PO group and SO group (P<0.05). The muscle polyunsaturated fatty acids (PUFA) content of CO group and SO group was significantly higher than that of FO group, PL group, RO group and PO group (P<0.05). 4) The serum triglyceride (TG) content of FO group, PL group and SO group was significantly higher than that of RO group, CO group and PO group (P<0.05). The serum total cholesterol (TC) content of PO group was significantly higher than that of other groups (P<0.05). The serum high density lipoprotein cholesterol (HDL-C) content of PL group was significantly lower than that of other groups (P<0.05). The serum alkaline phosphatase (ALP) activity of FO group and RO group was significantly higher than that of PL group, CO group, PO group and SO group (P<0.05). 5) The superoxide dismutase (SOD) and glutathione reductase (GR) activities and glutathione (GSH) content in muscle of PO group were significantly higher than those of other groups (P<0.05). The muscle total antioxidant capacity (T-AOC) of PO group and PL group was significantly higher than that of other groups (P<0.05). The muscle malondialdehyde (MDA) content of PO group was significantly higher than that of other groups (P<0.05). 6) The muscle hardness of FO group, RO group and SO group was significantly higher than that of PL group, CO group and PO group (P<0.05). The muscle firmness of FO group, PL group, RO group and SO group was significantly higher than that of CO group and PO group (P<0.05). The muscle chewiness of FO group, PL group, RO group, PO group and SO group was significantly higher than that of CO group (P<0.05). The muscle springiness of FO group, PL group, RO group, PO group and CO group was significantly higher than that of SO group (P<0.05). 7) The muscle umami and saltiness of CO group and PO group were significantly higher than those of FO group, PL group, RO group and SO group (P<0.05). The muscle sweetness of RO group and CO group was significantly higher than that of FO group (P<0.05). The muscle bitterness of FO group and CO group was significantly higher than that of PL group, RO group, PO group and SO group (P<0.05). In conclusion, feed diets used FO, RO and CO as lipid sources can improve the muscle antioxidant capacity of black carp, and RO and FO can also improve muscle texture, odor and taste of black carp. Compared with FO, feed diets used PL, PO and SO as lipid sources can reduce the muscle antioxidant capacity, texture, odor and taste of black carp.

参考文献

[1] HARRIS W S.Omega-3 fatty acids and cardiovascular disease:a case for omega-3 index as a new risk factor[J].Pharmacological Research,2007,55(3):217-223.  
[2] HU L,YUN B,XUE M,et al.Effects of fish meal quality and fish meal substitution by animal protein blend on growth performance,flesh quality and liver histology of Japanese seabass (Lateolabrax japonicus)[J].Aquaculture,2013,372/375:52-61.
[3] DUAN Q Y,MAI K S,SHENTU J K,et al.Replacement of dietary fish oil with vegetable oils improves the growth and flesh quality of large yellow croaker (Larmichthys crocea)[J].Journal of Ocean University of China,2014,13(3):445-452.  
[4] LIU H H,HU F,LI P F.Volatile compositions analysis of tilapia (Oreochram niloticus) and fishy odour development in the muscle[J].Advanced Materials Research,2014,1033/1034:767-776.
[5] REGOST C,JAKOBSEN J V,RØRÅ A M B.Flesh quality of raw and smoked fillets of Atlantic salmon as influenced by dietary oil sources and frozen storage[J].Food Research International,2004,37(3):259-271.  
[6] FOUNTOULAKI E,VASILAKI A,HURTADO R,et al.Fish oil substitution by vegetable oils in commercial diets for gilthead sea bream (Sparus aurata L.);effects on growth performance,flesh quality and fillet fatty acid profile:recovery of fatty acid profiles by a fish oil finishing diet under fluctuating water temperatures[J].Aquaculture,2009,289(3/4):317-326.
[7] REGOST C,ARZEL J,CARDINAL M,et al.Total replacement of fish oil by soybean or linseed oil with a return to fish oil in turbot (Psetta maxima):2.Flesh quality properties[J].Aquaculture,2003,220(1/4):737-747.
[8] 农业农村部渔业渔政管理局,全国水产技术推广总站,中国水产学会编制.中国渔业统计年鉴-2020[M].北京:中国农业出版社,2020. Fishery Administration of the Ministry of Agriculture and Rural Areas,National Fisheries Technology Extension Center,China Society of Fisheries.China fishery statistics yearbook 2020[M].Beijing:China Agriculture Press,2020.(in Chinese)
[9] HUANG H Y,WANG Y X,SHI W Z.Effects of different drying methods on the quality and nonvolatile taste compounds of black carp[J].Journal of Food Processing and Preservation,2021,45(6):e15507.
[10] 陈炼.不同脂肪源对青鱼鱼种生长,代谢,抗氧化反应及非特异性免疫的影响[D].硕士学位论文.宁波:宁波大学,2018. CHEN L.Effects of different lipid sources on growth,metabolism,antioxidant response and non-specific immunity of black carp[D].Master's Thesis.Ningbo:Ningbo University,2018.(in Chinese)
[11] SUN W T,HE M,XU X Y,et al.Comparison study of three compounds in Eucommia ulmoides on growth,flesh quality of grass carp (Ctenopharyngodon idella)[J].Aquaculture Nutrition,2019,25(4):906-916.  
[12] QIU H,JIN M,LI Y,et al.Dietary lipid sources influence fatty acid composition in tissue of large yellow croaker (Larmichthys crocea) by regulating triacylglycerol synthesis and catabolism at the transcriptional level[J].PLoS One,2017,12(1):e0169985.
[13] LIN H Z,LIU Y J,HE J G,et al.Alternative vegetable lipid sources in diets for grouper,Epinephelus coioides (Hamilton):effects on growth,and muscle and liver fatty acid composition[J].Aquaculture Research,2007,38(15):1605-1611.  
[14] LI Y,LIANG X,ZHANG Y,et al.Effects of different dietary soybean oil levels on growth,lipid deposition,tissues fatty acid composition and hepatic lipid metabolism related gene expressions in blunt snout bream (Megalobrama amblycephala) juvenile[J].Aquaculture,2016,451:16-23.
[15] YU H H,XING W,LI T L,et al.Effects of alternative dietary lipid sources on growth performance,health status and fillet fatty acid composition of hybrid sturgeon (Acipenser baeri Brandt ♀×Acipenser schrenckii Brandt)[J].Aquaculture Nutrition,2020,26(5):1419-1430.  
[16] HOSSEINI S V,KENARI A A,REGENSTEIN J M,et al.Effects of alternative dietary lipid sources on growth performance and fatty acid composition of Beluga sturgeon,Huso huso,juveniles[J].Journal of the World Aquaculture Society,2010,41(4):471-489.  
[17] VAN AN L,HONG T T T,OGLE B,et al.Utilization of ensiled sweet potato (Ipomoea batatas (L.) Lam.) leaves as a protein supplement in diets for growing pigs[J].Tropical Animal Health and Production,2005,37(1):77-88.  
[18] WU F,TIAN J,YU L J,et al.Effects of dietary rapeseed meal levels on growth performance,biochemical indices and flesh quality of juvenile genetically improved farmed tilapia[J].Aquaculture Reports,2021,20:100679.
[19] 张媛媛,刘波,戈贤平,等.不同脂肪源对异育银鲫生长性能、机体成分、血清生化指标、体组织脂肪酸组成及脂质代谢的影响[J].水产学报,2012,36(7):1111-1118. ZHANG Y Y,LIU B,GE X P,et al.Effect of dietary oil sources on growth performance,body composition,the serum biochemical indices,fatty acids composition and lipid metabolism of Carassius auratus gibelio[J].Journal of Fisheries of China,2012,36(7):1111-1118.(in Chinese)
[20] SHEARER G C,SAVINOVA O V,HARRIS W S.Fish oil-how does it reduce plasma triglycerides?[J].Biochimica et Biophysica Acta:Molecular and Cell Biology of Lipids,2012,1821(5):843-851.  
[21] 吴美焕,安文强,董晓慧,等.饲料脂肪源对珍珠龙胆石斑鱼生长性能、血清生化指标及肝脏脂肪酸组成、脂肪代谢相关指标的影响[J].动物营养学报,2020,32(3):1315-1326. WU M H,AN W Q,DONG X H,et al.Effects of dietary lipid sources on growth performance,serum biochemical indexes and liver fatty acids composition,lipid metabolism related indexes of Epinephelus lanceolatus×Epinephelus fuscoguttatus[J].Chinese Journal of Animal Nutrition,2020,32(3):1315-1326.(in Chinese)
[22] 李婷婷,褚志鹏,李创举,等.饲料中不同脂肪源对杂交鲟幼鱼生长性能、体成分、养分表观消化率、肝脏脂肪代谢酶活性和血清生化指标的影响[J].动物营养学报,2021,33(6):3447-3460. LI T T,CHU Z P,LI C J,et al.Effects of different lipid sources in diet on growth performance,body composition,nutrient apparent digestibilities,liver lipid metabolism enzymes activities and serum biochemical parameters of juvenile hybrid sturgeon[J].Chinese Journal of Animal Nutrition,2021,33(6):3447-3460.(in Chinese)
[23] PHILLIPS M C.Molecular mechanisms of cellular cholesterol efflux[J].Journal of Biological Chemistry,2014,289(35):24020-24029.  
[24] GAO F,LIU J,WANG A M,et al.Dietary lipid sources modulate the intestinal transport of fatty acids in the red swamp crayfish Procambarus clarkii[J].Aquaculture,2020,521:735091.
[25] ZHU M,WU S J.The growth performance and nonspecific immunity of loach Paramisgurnus dabryanus as affected by dietary β-1,3-glucan[J].Fish & Shellfish Immunology,2018,83:368-372.
[26] 陈家林,韩冬,朱晓鸣,等.不同脂肪源对异育银鲫的生长、体组成和肌肉脂肪酸的影响[J].水生生物学报,2011,35(6):988-997. CHEN J L,HAN D,ZHU X M,et al.Dietary lipid sources for gibel carp Carassius auratus gibelio:growth performance,tissue composition and muscle fatty acid profiles[J].Acta Hydrobiologica Sinica,2011,35(6):988-997.(in Chinese)
[27] 宋益贞.不同脂肪源对罗非鱼生长特性和肌肉品质的影响[D].硕士学位论文.无锡:江南大学,2012. SONG Y Z.Effects of different lipid sources on growth and muscle qualities of tilapia[D].Master's Thesis.Wuxi:Jiangnan University,2012.(in Chinese)
[28] YUAN X,ZHOU Y,LIANG X F,et al.Effect of dietary glutathione supplementation on the biological value of rapeseed meal to juvenile grass carp,Ctenopharyngodon idellus[J].Aquaculture Nutrition,2015,21(1):73-84.  
[29] GUO H J,CHEN C Y,YAN X,et al.Effects of different dietary oil sources on growth performance,antioxidant capacity and lipid deposition of juvenile golden pompano Trachinotus ovatus[J].Aquaculture,2021,530:735923.
[30] 刘燕,程镇燕,曲木,等.不同脂肪源饲料对津新鲤生长、消化及生理生化指标的影响[J].饲料研究,2016(11):38-46,51. LIU Y,CHENG Z Y,QU M,et al.Effects of different lipid source diets on growth,digestion and physiological and biochemical indexes of Jinxin carp[J].Feed Research,2016(11):38-46,51.(in Chinese)
[31] KUSUNOKI C,YANG L,YOSHIZAKI T,et al.Omega-3 polyunsaturated fatty acid has an anti-oxidant effect via the Nrf-2/HO-1 pathway in 3T3-L1 adipocytes[J].Biochemical and Biophysical Research Communications,2013,430(1):225-230.  
[32] 胡宇超,王园,孟子琪,等.发酵麸皮多糖对肉羊肉品质、肌肉氨基酸组成及肌肉抗氧化酶和肌纤维类型相关基因表达的影响[J].动物营养学报,2020,32(2):932-940. HU Y C,WANG Y,MENG Z Q,et al.Effects of fermented wheat bran polysaccharides on meat quality,muscle amino acid composition and expression of antioxidant enzymes and muscle fiber type-related genes in muscle of mutton sheep[J].Chinese Journal of Animal Nutrition,2020,32(2):932-940.(in Chinese)
[33] 胡芬,李小定,熊善柏,等.5种淡水鱼肉的质构特性及与营养成分的相关性分析[J].食品科学,2011,32(11):69-73. HU F,LI X D,XIONG S B,et al.Texture properties of freshwater fish and their correlation with nutritional components[J].Food Science,2011,32(11):69-73.(in Chinese)
[34] KIM D K,KIM K D,SEO J Y,et al.Effects of dietary lipid source and level on growth performance,blood parameters and flesh quality of sub-adult olive flounder (Paralichthys olivaceus)[J].Asian-Australasian Journal of Animal Sciences,2012,25(6):869-879.  
[35] RYU Y C,KIM B C.The relationship between muscle fiber characteristics,postmortem metabolic rate,and meat quality of pig longissimus dorsi muscle[J].Meat Science,2005,71(2):351-357.  
[36] 常海军.肌内结缔组织与肉嫩度关系研究[J].肉类研究,2009(11):94-97. CHANG H J.Research on relationship between intramuscular connective tissue and meat tenderness[J].Meat Research,2009(11):94-97.
[37] WEI Z H,MA J,PAN X Y,et al.Dietary hydroxyproline improves the growth and muscle quality of large yellow croaker Larimichthys crocea[J].Aquaculture,2016,464:497-504.
[38] 杨航,徐禛,谭素梅,等.杜仲皮、叶对草鱼生长、肌肉品质及胶原蛋白相关基因表达的影响[J].动物营养学报,2020,32(12):5827-5838. YANG H,XU Z,TAN S M,et al.Influences of dietary Eucommia bark and leaf on growth,muscle quality and collagen related genes expression in grass carp (Ctenopharyngodon idellus)[J].Chinese Journal of Animal Nutrition,2020,32(12):5827-5838.(in Chinese)
[39] MORENO H M,MONTERO M P,GÓMEZ-GUILLÉN M C,et al.Collagen characteristics of farmed Atlantic salmon with firm and soft fillet texture[J].Food Chemistry,2012,134(2):678-685.  
[40] CHANG K C,DA COSTA N,BLACKLEY R,et al.Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modern pigs[J].Meat Science,2003,64(1):93-103.  
[41] JOHNSTON I A,MANTHRI S,ALDERSON R,et al.Freshwater environment affects growth rate and muscle fibre recruitment in seawater stages of Atlantic salmon (Salmo salar L.)[J].Journal of Experimental Biology,2003,206(8):1337-1351.  
[42] JOHNSEN C A,HAGEN Ø,BENDIKSEN E Å.Long-term effects of high-energy,low-fishmeal feeds on growth and flesh characteristics of Atlantic salmon (Salmo salar L.)[J].Aquaculture,2011,312(1/2/3/4):109-116.
[43] MU H,LI J,PAN X Y,et al.Alterations in fatty acid composition and volatile compounds in muscle of large yellow croaker Larimichthys crocea fed different dietary lipid sources[J].Aquaculture Reports,2021,20:100688.
[44] MOREIRA N,SOARES S,VALENTE L M P,et al.Effect of two experimental diets (protein and lipid vegetable oil blends) on the volatile profile of Senegalese sole (Solea senegalensis Kaup,1858) muscle[J].Food Chemistry,2014,153:327-333.
[45] TURCHINI G M,MORETTI V M,MENTASTI T,et al.Effects of dietary lipid source on fillet chemical composition,lavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.)[J].Food Chemistry,2007,102(4):1144-1155.  
[46] IZQUIERDO M S,OBACH A,ARANTZAMENDI L,et al.Dietary lipid sources for seabream and seabass:growth performance,tissue composition and flesh quality[J].Aquaculture Nutrition,2003,9(6):397-407.  
[47] SENTANDREU M,TOLDRÁ F.Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham[J].European Food Research and Technology,2001,213(2):83-87.  
[48] MARUJI Y,SHIMIZU M,MURATA M,et al.Multiple taste functions of the umami substances in muscle extracts of yellowtail and bastard halibut[J].Fisheries Science,2010,76(3):521-528.  
[49] MCCABE C,ROLLS E T.Umami:a delicious flavor formed by convergence of taste and olfactory pathways in the human brain[J].European Journal of Neuroscience,2007,25(6):1855-1864.  
文章导航

/