AQUATIC ANIMAL NUTRITION AND FEED

Fermented Soybean Residue Improve Nutritional Composition, Muscle Texture and Antioxidant Capacity of Barbus capito

  • ZHONG Yunfei ,
  • HE Guanglun ,
  • TANG Renjun ,
  • MEI Huiqing ,
  • FENG Zhuandong ,
  • CHEN Yongjun ,
  • LIN Shimei
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  • 1. Key Laboratory of Freshwater Fish Reproduction and Development, Ministry of Education, College of Fisheries, Southwest University, Chongqing 400716, China;
    2. Agricultural and Rural Committee of Liangping District, Chongqing 400020, China;
    3. Chongqing Aquatic Technology Promotion Station, Chongqing 401147, China

Received date: 2020-12-28

  Online published: 2021-07-06

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Abstract

This experiment was carried out to investigate the effects of fermented soybean residue on improving the meat quality of Barbus capito. Two isonitrogenous and isolipid experimental diets were formulated by adding 0 (control group) and 6% fermented soybean residue into the basal diet, respectively. A total of 60 000 Barbus capito with an average body weight of (50.00±1.28) g were randomly divided into 2 groups with 3 replicates per group and 10 000 fish per replicate, and fed for 90 d. After the breeding, 30 fish were randomly selected and transported to the laboratory to determine their nutritional composition, meat quality and antioxidant function. The results showed that compared with the control group, adding the fermented soybean residue in diets significantly reduced the viscerosomatic index (VSI), intraperitoneal fat (IPF) and crude fat content of the Barbus capito, and increased the content of total muscle amino acids (ΣTAA), polyunsaturated fatty acids (PUFA) and docosahexaenoic acid DHA (P<0.05). At the same time, the fermented soybean residue significantly improved the texture and physical and chemical properties of the muscles of Barbus capito (P<0.05). In addition, the addition of fermented soybean residue to feed also significantly increased muscle total superoxide dismutase (T-SOD) activity and reduce malondialdehyde (MDA) content (P<0.05). It can be seen that an optimal fermented soybean residue supplemental level in diet can improve the meat quality and muscle's antioxidant capacity of the Barbus capito to extend the shelf life. In a word, fermented soybean residue is a high-quality meat modifier.

Cite this article

ZHONG Yunfei , HE Guanglun , TANG Renjun , MEI Huiqing , FENG Zhuandong , CHEN Yongjun , LIN Shimei . Fermented Soybean Residue Improve Nutritional Composition, Muscle Texture and Antioxidant Capacity of Barbus capito[J]. Chinese Journal of Animal Nutrition, 2021 , 33(7) : 3994 -4001 . DOI: 10.3969/j.issn.1006-267x.2021.07.040

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