牛树辉, 李红燕, 潘厚军, 谢骏, 王广军, 夏耘, 龚望宝. 鲜活饵料和人工配合饲料对鳜肌肉营养成分和质构特性的影响[J]. 水生生物学报, 2023, 47(1): 37-44. DOI: 10.7541/2022.2021.0315
引用本文: 牛树辉, 李红燕, 潘厚军, 谢骏, 王广军, 夏耘, 龚望宝. 鲜活饵料和人工配合饲料对鳜肌肉营养成分和质构特性的影响[J]. 水生生物学报, 2023, 47(1): 37-44. DOI: 10.7541/2022.2021.0315
NIU Shu-Hui, LI Hong-Yan, PAN Hou-Jun, XIE Jun, WANG Guang-Jun, XIA Yun, GONG Wang-Bao. EFFECTS OF LIVE PREY FISH AND ARTIFICIAL DIET ON NUTRIENT COMPOSITIONS AND TEXTURE PROPERTIES IN THE MUSCLE OF MANDARIN FISH (SINIPERCA CHUATSI)[J]. ACTA HYDROBIOLOGICA SINICA, 2023, 47(1): 37-44. DOI: 10.7541/2022.2021.0315
Citation: NIU Shu-Hui, LI Hong-Yan, PAN Hou-Jun, XIE Jun, WANG Guang-Jun, XIA Yun, GONG Wang-Bao. EFFECTS OF LIVE PREY FISH AND ARTIFICIAL DIET ON NUTRIENT COMPOSITIONS AND TEXTURE PROPERTIES IN THE MUSCLE OF MANDARIN FISH (SINIPERCA CHUATSI)[J]. ACTA HYDROBIOLOGICA SINICA, 2023, 47(1): 37-44. DOI: 10.7541/2022.2021.0315

鲜活饵料和人工配合饲料对鳜肌肉营养成分和质构特性的影响

EFFECTS OF LIVE PREY FISH AND ARTIFICIAL DIET ON NUTRIENT COMPOSITIONS AND TEXTURE PROPERTIES IN THE MUSCLE OF MANDARIN FISH (SINIPERCA CHUATSI)

  • 摘要: 研究以饲喂鲜活饵料为对照组, 比较分析人工饲料对鳜(Siniperca chuatsi)常规营养成分、氨基酸组成及营养价值评价、脂肪酸组成和肌肉质构特性的影响。实验结果显示, 摄食人工饲料组鳜肌肉蛋白质水平与鲜活饵料组无显著性差异(P>0.05), 粗脂肪含量显著较高(P<0.05)。在两种饲喂模式下鳜肌肉中氨基酸评分(AAS)、必需氨基酸指数(EAAI)、化学评分(CS)和F值均无显著差异(P>0.05), 但第一限制性氨基酸均为蛋氨酸+半胱氨酸(Met+Cys), 该结果可为鳜人工饲料配方优化提供指导。人工饲料组鳜肌肉中饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)含量均极显著高(P<0.01), 其中C20﹕5(EPA)和C22﹕6(DHA)含量极显著高于鲜活饵料组, 表明人工饲料可通过营养素的均衡配比以提供更优质的脂肪酸营养。人工饲料组鳜肌肉硬度、咀嚼性、胶黏性及回复性均极显著高于鲜活饵料组(P<0.01), 而黏性极显著低于鲜活饵料组(P<0.01), 表明人工饲料饲喂提升了鳜的肌肉质构特性。综上所述, 相比于鲜活饵料组, 人工饲料饲喂鳜对蛋白质水平、氨基酸组成及营养价值评估无显著性影响, 但在脂肪酸组成如EPA、DHA含量上表现出优越性, 并且提升了鳜肌肉的质构属性。研究结果对比了两种饲喂模式下的肌肉品质属性, 展示了鳜人工饲料的推广潜力, 有利于鳜绿色健康养殖产业的发展。

     

    Abstract: Mandarin fish (Siniperca chuatsi) is a kind of carnivorous fish that feeds on live prey fish. Recent research has shown that it could be domesticated by artificial diet. However, the effects of artificial diet feeding after domestication on the nutritional value and flesh quality were lacking. The present study compared nutritional composition, amino acid component and its nutritional evaluation, fatty acid profiles, and texture properties between mandarin fish fed with live prey fish and artificial diet. The results showed that no significant differences were observed in the protein levels of the two groups, while the lipid levels were significantly higher in fish fed the artificial diet (P<0.05). The amino acid score (AAS), chemical score (CS), essential amino acid index (EAAI) and F value did not vary between groups. However, Met+Cys were both the first-limiting amino acids in mandarin fish under the two feeding modes, which could provide information to improve diet formulation. The levels of unsaturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) were extremely significantly higher in mandarin fish fed an artificial diet (P<0.01), especially for the levels of C20﹕5 (EPA) and C22﹕6 (DHA), which indicated that artificial diet feeding could provide better fatty acid profiles than live prey fish by balanced diet formulation. The firmness, chewiness, gumminess, and resilience in the muscle of mandarin fish fed with artificial diet were extremely higher than the live prey fish group (P<0.01), whereas the stickiness showed the opposite levels (P<0.01), suggesting the improvement on texture of flesh quality. Overall, we found no variations in protein levels and amino acid evaluations in mandarin fish fed the artificial diet, but the fatty acid profiles showed superior results as indicated by higher levels of EPA and DHA. Therefore, our findings evaluated the flesh quality properties of mandarin fish by feeding an artificial diet, showing the potential of the use of an artificial diet in mandarin fish and the sustainable development of its industry.

     

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