溪口水库网箱养殖脆肉鲩营养特性及推广效益分析
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摘要
脆肉鲩是在草鱼饲养过程中,通过改变其食物结构,使草鱼肉质紧密而爽脆,食之味道鲜美,风味独特。参照国内外网箱养鱼和池塘养鱼的成功经验,结合湘乡市水府庙水库农民网箱养草鱼现状,开展了脆肉鲩网箱养殖技术研究。
研究表明:脆肉鲩和普通草鱼肌肉营养成分组成上基本一致。在含量上存在着差异,与普通草鱼相比,除含肉率降低了0.99%,磷含量降低了1.66%外,脆肉鲩其它肌肉常规含量均有不同程度升高,其中干物质增加了4.84%,粗蛋白增加了2.25%,粗脂肪增加了1.63%,粗灰分增加了12.84%,钙增加了17.5%。
与普通草鱼相比,除异亮氨基酸和甘氨酸外,脆肉鲩肌肉氨基酸含量均有不同程度的增加。其中脆肉鲩肌肉中人体必需氨基酸苯丙氨酸、苏氨酸、脯氨酸、缬氨酸、亮氨酸、蛋氨酸比普通草鱼分别增加了47.27%、82.60、17.55%、1.18%、26.07%、72.51%。鲜味氨基酸天冬氨酸、谷氨酸、丙氨酸比普通草鱼分别增加了40.04%、4.34%、73.77%。
通过电子显微技术对脆肉鲩和普通草鱼肌肉超微结构进行比较,其结果表明:脆肉鲩肌肉超微结构中发生明显变化,肌原纤维中出现间隙,肌丝之间距离减小,但肌原纤维的外形仍保持完整。
网箱养殖脆肉鲩投放规格以1.0kg为宜,催化时间为105-120天后可达到2.5-3.0kg/尾的合格脆肉鲩。其效益是传统草鱼养殖的6.95倍。
Crisp grass carp is in the process of rearing, by changing the structure of its food, grass carp close and Shuangcui meat, fresh flavor of the fresh, unique flavor. Reference to domestic and foreign Fishpond Using Netted Boxes and the successful experience of fish farming ponds, Xiangxiang City of Temple House water reservoir of grass carp farmers Cage custody status quo, in the crisp meat Huan cage culture technology research.
Research shows that: cage culture crisp grass carp running specifications suitable to 1.0 kg, catalytic time for 105-120 days to reach 2.5-3.0 kg / qualified brittle tail meat Huan. Their effectiveness is the traditional grass carp breeding of 6.95 times
Crisp and ordinary grass carp muscle in the nutritional content of the composition is the same. In content, there is a difference, as compared with ordinary grass carp, with the exception of meat to reduce the rate of 0.99 percent, to reduce the phosphorus content of 1.66 percent, crisp flesh Huan other conventional muscle in varying degrees of increase, an increase of 4.84 DM % Crude protein increased by 2.25 percent, an increase of 1.63% crude fat, crude ash increased by 12.84 percent, an increase of 17.5% calcium.
Compared with ordinary grass carp, with the exception of different amino acids and glycine-liang, crisp flesh Huan amino acid in the muscles in varying degrees of growth. One crisp meat Huan muscle in the body of essential amino acids phenylalanine, threonine, proline, valine, leucine, methionine than ordinary grass carp were an increase of 47.27 percent, 82.60,17.55 percent, 1.18 percent, 26.07%, 72.51%. Foods and amino acids aspartic acid, glutamic acid, alanine than ordinary grass carp were an increase of 40.04 percent, 4.34 percent, 73.77 percent.
This study make an analysis of crisped grass carp muscle and grass carp muscle with transmission electron microscope, the purpose of the study is to make a step for further study of crisped grass carp. The ultra-structure of crisped grass carp muscle was studied in comparison with grass carp muscle. The result shows that: the ultra-structure of crisped grass carp muscle exhibited such significant changes as myofibril loosened with interstices in longitudinal section, the distance between myofilaments reduced, However, the profile of myofibril remain intact.
研究表明:脆肉鲩和普通草鱼肌肉营养成分组成上基本一致。在含量上存在着差异,与普通草鱼相比,除含肉率降低了0.99%,磷含量降低了1.66%外,脆肉鲩其它肌肉常规含量均有不同程度升高,其中干物质增加了4.84%,粗蛋白增加了2.25%,粗脂肪增加了1.63%,粗灰分增加了12.84%,钙增加了17.5%。
与普通草鱼相比,除异亮氨基酸和甘氨酸外,脆肉鲩肌肉氨基酸含量均有不同程度的增加。其中脆肉鲩肌肉中人体必需氨基酸苯丙氨酸、苏氨酸、脯氨酸、缬氨酸、亮氨酸、蛋氨酸比普通草鱼分别增加了47.27%、82.60、17.55%、1.18%、26.07%、72.51%。鲜味氨基酸天冬氨酸、谷氨酸、丙氨酸比普通草鱼分别增加了40.04%、4.34%、73.77%。
通过电子显微技术对脆肉鲩和普通草鱼肌肉超微结构进行比较,其结果表明:脆肉鲩肌肉超微结构中发生明显变化,肌原纤维中出现间隙,肌丝之间距离减小,但肌原纤维的外形仍保持完整。
网箱养殖脆肉鲩投放规格以1.0kg为宜,催化时间为105-120天后可达到2.5-3.0kg/尾的合格脆肉鲩。其效益是传统草鱼养殖的6.95倍。
Crisp grass carp is in the process of rearing, by changing the structure of its food, grass carp close and Shuangcui meat, fresh flavor of the fresh, unique flavor. Reference to domestic and foreign Fishpond Using Netted Boxes and the successful experience of fish farming ponds, Xiangxiang City of Temple House water reservoir of grass carp farmers Cage custody status quo, in the crisp meat Huan cage culture technology research.
Research shows that: cage culture crisp grass carp running specifications suitable to 1.0 kg, catalytic time for 105-120 days to reach 2.5-3.0 kg / qualified brittle tail meat Huan. Their effectiveness is the traditional grass carp breeding of 6.95 times
Crisp and ordinary grass carp muscle in the nutritional content of the composition is the same. In content, there is a difference, as compared with ordinary grass carp, with the exception of meat to reduce the rate of 0.99 percent, to reduce the phosphorus content of 1.66 percent, crisp flesh Huan other conventional muscle in varying degrees of increase, an increase of 4.84 DM % Crude protein increased by 2.25 percent, an increase of 1.63% crude fat, crude ash increased by 12.84 percent, an increase of 17.5% calcium.
Compared with ordinary grass carp, with the exception of different amino acids and glycine-liang, crisp flesh Huan amino acid in the muscles in varying degrees of growth. One crisp meat Huan muscle in the body of essential amino acids phenylalanine, threonine, proline, valine, leucine, methionine than ordinary grass carp were an increase of 47.27 percent, 82.60,17.55 percent, 1.18 percent, 26.07%, 72.51%. Foods and amino acids aspartic acid, glutamic acid, alanine than ordinary grass carp were an increase of 40.04 percent, 4.34 percent, 73.77 percent.
This study make an analysis of crisped grass carp muscle and grass carp muscle with transmission electron microscope, the purpose of the study is to make a step for further study of crisped grass carp. The ultra-structure of crisped grass carp muscle was studied in comparison with grass carp muscle. The result shows that: the ultra-structure of crisped grass carp muscle exhibited such significant changes as myofibril loosened with interstices in longitudinal section, the distance between myofilaments reduced, However, the profile of myofibril remain intact.
引文
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2.向枭,唐龙碧.L-肉碱在水产动物营养中的作用[J].中国饲料,1999(18):18-191
3.程时等著.《生物医学电子显微镜技术》.北京医科大学、中国协和医科大学联合出版社,1997,88-120
4.陈定福,何学福等.南方大口鲶和鲶鱼含肉率及鱼肉的营养成分[J].动物学杂志,1990,2(1):7-9
5.丁耐克编著.食品风味化学[M].北京:中国轻工业出版社,1996.
6.付世建,谢小军.2005.饲料碳水化合物水平对南方鲇生长的影响[J].水生生物学报,4(29):393-398
7.樊廷玉等.鲤鱼骨骼肌的超微结构及其病理改变[J].淡水渔业.1991,(1):17-19
8.洪瑞川,李思光等.万安玻璃红鲤的肌肉成分分析[J].水生生物学报,1997,20(2):109-113
9.黄峰,严安生,熊传喜等.黄颡鱼含肉率及营养评价[J].淡水渔业,1994,29(10):3-6
10.蒋艾青,郑陶生.小同类型山塘主要水化因子含量及其对鱼体肌肉品质影响的研究[J].淡水渔业,2004,34(4):17-21
11.楼允东等著.《组织胚胎学》.北京中国农业出版社,1999,59-66
12.李宝山,冷向军,李小勤等.投饲蚕豆对异育银鲫生长、肉质及肠道蛋白酶活力的影响[J].动物营养学报,2007,19(5):631-635
13.李爱萍,郑开斌,蔡宣梅.蚕豆的利用价值粮油食品科技,2004,9(4):45-46
14.伦 峰,冷向军,孟晓林等.蚕豆对罗非鱼肉质影响的初步研究上海水产大学学报.2007,16(1):83-86
15.吕耀平,曹明富,姚子亮等.花鱼骨和唇鱼骨的含肉率及肌肉营养成分分析[J].水生生物学报,2007,31(6):843-848
16.刘玉芳编.中国5种淡水鱼脂肪酸组成分析[J].水产学报,1991,15(2):169-172
17.邝雪梅,张环.草鱼脆化前后肌肉竹养成分及共血红细胞中楠萄糖6-磷酸脱氢酶含量的比较[J].海南大学学报自然科学版,2004,22(3):258-261
18.孟庆闻等著.《鱼类比较解剖》.北京科学出版社,1987,119-145
19.孟庆闻等著.《鱼类学》.上海科学技术出版社1993,61-69
20.聂国兴,张浩等.乌鳢肌肉营养成分分析[J].淡水渔业,2000,32(2):46-47
21.彭士明,陈立侨,叶金云等.饵料蛋白能量比对黑鲷幼鱼生长和体成分的影响[J].中国水产科学,2005,12(4):465-470
22.钱国英,朱秋华.肉碱对幼鳖生长和胴体组成的影响[J]。饲料研究,2000(1):7-101
23.沈月新,缪松,周孝康.1996.超高压对草鱼肌肉超微结构与质构特性的影响[J].水产学报,20(4):343-347
24.宋苏祥,孙大江.红鳟肌肉营养成分分析[J].水产学杂志,1995,8(1):40-43
25.谭德清,王剑伟,但胜国.黑尾近红鲌含肉率及肌肉营养成分分析[J].水生生物学报,2004,28(3):240-246
26.谭乾开,黎华寿.脆化草鱼(Ctenopharyngodon idellus)的病理生理生态学[J].生态学报,2006,26(8):2749-2756
27.谭乾开,黎华寿.食物与水环境因子对草鱼(Ctenopharyngodon idellus)脆化过程的影响[J].生态学报,2006,26(7):2409-2415
28.谭肖英,刘永坚,田丽霞等.饲料中碳水化合物水平对大口黑鲈Micropterus salmoides生长、鱼体营养成分组成的影响[J].中山大学学报(自然科学版)增刊,2005,6(44):258-263
29.唐湘北,肖调义.脆肉鲩血常规及血清游离氨基酸分析[J].内陆水产,2004,5:16-17
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