CN102696507A

CN102696507A - Culture method for improving meat quality of carps

Info

Publication number: CN102696507A
Application number: CN201110077511XA
Authority: CN
Inventors: 冷向军; 李忠铭; 李小勤
Original assignee: Shanghai Maritime University
Current assignee: Shanghai Maritime University; Shanghai Ocean University
Priority date: 2011-03-28
Filing date: 2011-03-28
Publication date: 2012-10-03

Abstract

A culture method for improving the meat quality of carps relates to fish culture, and the purpose of the invention is to culture carps with special meat quality by changing feeding. The technical scheme of the invention supplies compound feed according to the normal culture method, and is characterized in that: when carps are cultured to be 250g to 500g, compound feed supply is stopped, and macerated horsebeans are supplied; during culture, the amount of supplied feed per day is about 3 percent of the body weight of the carp, the water temperature is 18 DEG C to 30 DEG C, the pH value is 6.5 to 8.5, the dissolved oxygen is greater than 3.0mg/L in water, and needs to be greater than 5.0mg/L in water after more than 16 hours within continuous 24 hours, obvious oil slick or floating foam cannot appear on the water surface, the carps are fed with the macerated horsebeans for 3 months, and continue to be fed with the macerated horsebeans before being fished, the carps are fished when the body weight of the carps is doubled, and at the moment, the fished carps have special meat quality.

Description

A kind of cultural method of improving the carp meat

Technical field

The present invention relates to fish culture, especially culture the carp of special meat.

Background technology

Carp (Cyprinus carpio) belongs to Cypriniformes, Cyprinidae, is of paramount importance freshwater aquiculture kind in the world wide, and in China, carp also is the fish species of extensively culturing, and its cultured output is only second to grass carp.Under the intensive culture condition, the carp artifical compound feed of ingesting, growth rapidly, but its meat is compared with wild individuality simultaneously, becomes loose, the local flavor variation.Under this background, seek to improve cultured fishes, comprise the meat quality of carp, have special meaning.

Summary of the invention

The objective of the invention is change, culture out carp with special meat through the feed of throwing something and feeding.

Technical scheme of the present invention is by the normal breeding way manufactured feed of throwing something and feeding, and when it is characterized in that carp culture to 250～500 gram body weight, stops the manufactured feed of throwing something and feeding, and changes the broad bean of throwing maceration; During the breed, day throwing amount of raising is a fish body body weight about 3%, and water temperature is 18 ℃～30 ℃; The pH value is 6.5～8.5, and dissolved oxygen in water＞3.0mg/L is in wherein continuous 24 hours; Dissolved oxygen in water must be greater than 5.0mg/L more than 16 hours, and obvious oil film or floating foam must not appear in the water surface, and the maceration broad bean of throwing something and feeding was cultured 3 months; Continue to throw something and feed the maceration broad bean before catching to rising, rise during 1 times of carp body weight gain and catch, the carp of this moment has special meat.

Outstanding feature of the present invention is that feed is simple and easy to, only need be to the throw something and feed broad bean of maceration of carp, and the carp body weight when selecting to change feed according to the listing specification, methodological science is easy; Effect is remarkable, and the carp of culturing is in this way compared with the carp of the manufactured feed of ingesting; Its muscle protein content increases by 4.6%, and collagen content increases more than 30%, and fat content descends 21.9%; Muscle hardness, muscle chewiness, muscle recovery power increase by 50%～60%, 30%～40%, 35%～40% respectively; Index-the drip loss of reflection muscle shelf characteric significantly reduces (reducing by 40%～45%), in addition, and muscle adhesion property, elasticity; And connective tissue all significantly increases between muscle fibre, and the tight and flexible of the more common carp of meat anti-ly boils anti-chewing.

Embodiment

The present invention changes the carp meat through feed, and carp is earlier by the normal breeding way manufactured feed of throwing something and feeding, during to body weight 250～500 grams; Stop the manufactured feed of throwing something and feeding; If hoping carp listing specification is about 500 grams, then when body weight 250 grams, stop the manufactured feed of throwing something and feeding, change and throw the maceration broad bean; If hoping carp listing specification is about 1000 grams, then when body weight 500 grams, stop the manufactured feed of throwing something and feeding, change and throw the maceration broad bean; Bigger like used broad bean, carp is difficult to whole grain and swallows, and then throws something and feeds with the broken broad bean of maceration, and the maceration broad bean generally need soak 24 hours, to broad bean just germinate (be commonly called as and laugh at a mouthful bud); During the breed, it is fish body body weight 3% that maceration broad bean day is thrown the amount of raising, and water temperature is 18 ℃～30 ℃; The pH value is 6.5～8.5, and dissolved oxygen in water＞3.0mg/L is in wherein continuous 24 hours; Dissolved oxygen in water must be greater than 5.0mg/L more than 16 hours, and obvious oil film or floating foam must not appear in the water surface, cultures through about 3 months time maceration broad bean of throwing something and feeding; Continue to throw something and feed the maceration broad bean before catching to rising, the carp body weight reaches 500～1000 grams, can fish for listing.This moment, muscle protein content and collagen content increased, and fat content reduces, and muscle hardness, chewiness and folding power increase, and drip loss reduces, the more common carp of meat tightly and flexible, anti-chewing.

Claims

1. cultural method of improving the carp meat by the normal breeding way manufactured feed of throwing something and feeding, when it is characterized in that carp culture to 250～500 gram body weight, stops the manufactured feed of throwing something and feeding; Change the broad bean of throwing maceration, during the breed, day throwing amount of raising is a fish body body weight 3%; Water temperature is 18 ℃～30 ℃, and the pH value is 6.5～8.5, dissolved oxygen in water＞3.0mg/L; In wherein continuous 24 hours, dissolved oxygen in water must be greater than 5.0mg/L more than 16 hours, and obvious oil film or floating foam must not appear in the water surface; The maceration broad bean of throwing something and feeding was cultured 3 months, continued to throw something and feed the maceration broad bean before catching to rising, and rose during 1 times of carp body weight gain and caught.

2. a kind of cultural method of improving the carp meat according to claim 1, the broad bean that it is characterized in that maceration is for soaking 24 hours.