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

JIANG Jun, HU Yi, ZHOU Xiaoqiu, YIN Long, FENG Lin, JIANG Weidan, LIU Yang, ZHAO Ye

doi:10.3969/j.issn.1006-267x.2015.02.035

2015 , Vol. 27 >Issue 2: 623 - 630

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.02.035

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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

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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.

Key words： Jian carp; soybean meal; fish meal; muscle quality; texture characteristics; muscle colour; muscle fibre density

Cite this article

JIANG Jun, HU Yi, ZHOU Xiaoqiu, YIN Long, FENG Lin, JIANG Weidan, LIU Yang, ZHAO Ye . Effects of Replacement Ratio of Fish Meal by Soybean Meal in Extruded Diets on Muscle Quality of Jian Carp (Cyprinus carpio var. Jian)[J]. Chinese Journal of Animal Nutrition, 2015 , 27(2) : 623 -630 . DOI: 10.3969/j.issn.1006-267x.2015.02.035

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