CN107980671A - 一种提高青鱼营养价值的投喂方法 - Google Patents
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Abstract
本发明属于淡水鱼养殖技术领域,尤其是一种提高青鱼营养价值的投喂方法,具体方法如下:每天投喂重量为青鱼体重3.9%~4.1%的饲料,分两次进行投喂;所述的饲料,由以下原料制成:黑芝麻、黑米、玉米、豆粕、胡萝卜缨、南瓜、红薯藤叶、肉骨粉、山奈酚、姜黄素、黄芪多糖、姬松茸多糖;为青鱼生长供应营养,有效促进青鱼肠道蠕动,抑制肠道有害菌的增殖,促进肠道菌群稳定,效抑制肠道疾病的发生,增强其代谢能力,有提高对营养物质的吸收转化效率,显著增加青鱼肌肉的VA含量、VB2含量、钙含量和锌含量,提高其营养价值,促进人体健康,而且有效促进快速健壮生长,缩短养殖周期,提高养殖户的经济效益。
Description
技术领域
本发明属于淡水鱼养殖技术领域,尤其是一种提高青鱼营养价值的投喂方法。
背景技术
青鱼,又称黑鲩、螺狮青、青根鱼、乌青鱼、黑鲲、青棒、钢青,主要分布于我国长江以南的平原地区,长江以北较稀少,是长江中、下游和沿江湖泊里的重要渔业资源和各湖泊、池塘中的主要养殖对象,为我国淡水养殖的“四大家鱼”之一;青鱼个大肉厚,多脂味美,刺大而少,具有益气、补虚、健脾、养胃、化湿、祛风、利水的功效,含有糖类、多种维生素、锌、钙、磷、铁、镁等矿物质,受到人们的广泛喜食;所以,发明一种提高青鱼营养价值的方法必定能够进一步促进青鱼养殖业的发展,增加养殖户的经济效益。
发明内容
针对上述问题,本发明旨在提供一种提高青鱼营养价值的投喂方法。
本发明通过以下技术方案实现:
一种提高青鱼营养价值的投喂方法,具体方法如下:
每天投喂重量为青鱼体重3.9%~4.1%的饲料,分两次进行投喂,7:30投喂日总投喂量的55%、16:50投喂日总投喂量的45%;
所述的饲料,由以下重量份的原料制成:黑芝麻4.6~5份、黑米17~19份、玉米85~89份、豆粕39~41份、胡萝卜缨22~24份、南瓜14~16份、红薯藤叶19~21份、肉骨粉9~10份、山奈酚0.075~0.085份、姜黄素0.055~0.065份、黄芪多糖0.16~0.18份、姬松茸多糖0.14~0.16份。
作为发明进一步的方案:所述的饲料的制备方法,具体包括以下步骤:
(1)将黑芝麻、黑米和豆粕置入温度为59~61℃的旋转炒锅内恒温炒制8~10min,升温至89~91℃恒温炒制15~16min,取出,与胡萝卜缨混合粉碎,取出,置入温度为140~145℃的蒸箱内恒温蒸汽处理16~18min,取出,得料A;
(2)将玉米粉碎,与肉骨粉、混合粉碎的南瓜和红薯藤叶混合搅拌均匀,置入温度为95~97℃的烘烤箱内恒温烘烤13~15min,降温至72~74℃继续恒温烘烤16~18min,取出,得料B;
(3)将料A、料B、山奈酚、姜黄素、黄芪多糖和姬松茸多糖混合搅拌均匀,置入发酵箱内进行发酵处理,取出,造粒,得饲料。
作为发明进一步的方案:步骤(3)所述的发酵处理,在温度为48~50℃的条件下恒温发酵8~9h,降温至28~30℃继续恒温发酵32~36h,升温至38~40℃继续恒温发酵42~46h。
本发明的有益效果:本发明提供的一种提高青鱼营养价值的投喂方法,每天两次定时投喂本发明的饲料,为青鱼生长供应营养,各有效成分协同配合作用,有效促进青鱼肠道蠕动,抑制肠道有害菌的增殖,促进肠道菌群稳定,效抑制肠道疾病的发生,增强其代谢能力,有提高对营养物质的吸收转化效率,有效促进青鱼肌肉营养物质的合成和积累,显著增加青鱼肌肉的VA含量、VB2含量、钙含量和锌含量,提高其营养价值,促进人体健康,满足人们对饮食营养的高需求,而且有效促进快速健壮生长,缩短养殖周期,提高养殖户的经济效益。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
本发明实施例中,一种提高青鱼营养价值的投喂方法,具体方法如下:
每天投喂重量为青鱼体重3.9%的饲料,分两次进行投喂,7:30投喂日总投喂量的55%、16:50投喂日总投喂量的45%;
所述的饲料,由以下重量份的原料制成:黑芝麻4.6份、黑米17份、玉米85份、豆粕39份、胡萝卜缨22份、南瓜14份、红薯藤叶19份、肉骨粉9份、山奈酚0.075份、姜黄素0.055份、黄芪多糖0.16份、姬松茸多糖0.14份。
作为发明进一步的方案:所述的饲料的制备方法,具体包括以下步骤:
(1)将黑芝麻、黑米和豆粕置入温度为59℃的旋转炒锅内恒温炒制8min,升温至89℃恒温炒制15min,取出,与胡萝卜缨混合粉碎,取出,置入温度为140℃的蒸箱内恒温蒸汽处理16min,取出,得料A;
(2)将玉米粉碎,与肉骨粉、混合粉碎的南瓜和红薯藤叶混合搅拌均匀,置入温度为95℃的烘烤箱内恒温烘烤13min,降温至72℃继续恒温烘烤16min,取出,得料B;
(3)将料A、料B、山奈酚、姜黄素、黄芪多糖和姬松茸多糖混合搅拌均匀,置入发酵箱内进行发酵处理,取出,造粒,得饲料。
作为发明进一步的方案:步骤(3)所述的发酵处理,在温度为48℃的条件下恒温发酵8h,降温至28℃继续恒温发酵32h,升温至38℃继续恒温发酵42h。
实施例2
本发明实施例中,一种提高青鱼营养价值的投喂方法,具体方法如下:
每天投喂重量为青鱼体重4%的饲料,分两次进行投喂,7:30投喂日总投喂量的55%、16:50投喂日总投喂量的45%;
所述的饲料,由以下重量份的原料制成:黑芝麻4.8份、黑米18份、玉米87份、豆粕40份、胡萝卜缨23份、南瓜15份、红薯藤叶20份、肉骨粉9.5份、山奈酚0.08份、姜黄素0.06份、黄芪多糖0.17份、姬松茸多糖0.15份。
作为发明进一步的方案:所述的饲料的制备方法,具体包括以下步骤:
(1)将黑芝麻、黑米和豆粕置入温度为60℃的旋转炒锅内恒温炒制9min,升温至90℃恒温炒制15.5min,取出,与胡萝卜缨混合粉碎,取出,置入温度为143℃的蒸箱内恒温蒸汽处理17min,取出,得料A;
(2)将玉米粉碎,与肉骨粉、混合粉碎的南瓜和红薯藤叶混合搅拌均匀,置入温度为96℃的烘烤箱内恒温烘烤14min,降温至73℃继续恒温烘烤17min,取出,得料B;
(3)将料A、料B、山奈酚、姜黄素、黄芪多糖和姬松茸多糖混合搅拌均匀,置入发酵箱内进行发酵处理,取出,造粒,得饲料。
作为发明进一步的方案:步骤(3)所述的发酵处理,在温度为49℃的条件下恒温发酵8.5h,降温至29℃继续恒温发酵34h,升温至39℃继续恒温发酵44h。
实施例3
本发明实施例中,一种提高青鱼营养价值的投喂方法,具体方法如下:
每天投喂重量为青鱼体重4.1%的饲料,分两次进行投喂,7:30投喂日总投喂量的55%、16:50投喂日总投喂量的45%;
所述的饲料,由以下重量份的原料制成:黑芝麻5份、黑米19份、玉米89份、豆粕41份、胡萝卜缨24份、南瓜16份、红薯藤叶21份、肉骨粉10份、山奈酚0.085份、姜黄素0.065份、黄芪多糖0.18份、姬松茸多糖0.16份。
作为发明进一步的方案:所述的饲料的制备方法,具体包括以下步骤:
(1)将黑芝麻、黑米和豆粕置入温度为61℃的旋转炒锅内恒温炒制10min,升温至91℃恒温炒制16min,取出,与胡萝卜缨混合粉碎,取出,置入温度为145℃的蒸箱内恒温蒸汽处理18min,取出,得料A;
(2)将玉米粉碎,与肉骨粉、混合粉碎的南瓜和红薯藤叶混合搅拌均匀,置入温度为97℃的烘烤箱内恒温烘烤15min,降温至74℃继续恒温烘烤18min,取出,得料B;
(3)将料A、料B、山奈酚、姜黄素、黄芪多糖和姬松茸多糖混合搅拌均匀,置入发酵箱内进行发酵处理,取出,造粒,得饲料。
作为发明进一步的方案:步骤(3)所述的发酵处理,在温度为48~50℃的条件下恒温发酵9h,降温至30℃继续恒温发酵36h,升温至40℃继续恒温发酵46h。
对比例1
现有技术的青鱼的普通投喂方法
对比例2
一种提高青鱼营养价值的投喂方法,与实施例1的区别在于,所述的饲料的组分不同,不加入山奈酚和姜黄素,其他条件均相同。
对比例3
一种提高青鱼营养价值的投喂方法,与实施例1的区别在于,所述的饲料的组分不同,不加入黄芪多糖和姬松茸多糖,其他条件均相同。
选择体重为70克左右的健康青鱼1200条,随机分为6组,每组200条,使用实施例的投喂方法和对比例的投喂方法进行投喂,除投喂方法不同外,其他条件均相同,投喂80天,进行捕捞,检测青鱼肌肉的VA含量、VB2含量、钙含量和锌含量,并统计青鱼平均末体重,结果如表1:
表1 实施例和对比例的对比结果
VA含量(mg/100g) | VB2含量(mg/100g) | 钙含量(mg/100g) | 锌含量(mg/100g) | 平均末体重(g) | |
实施例1 | 0.208 | 0.341 | 66.95 | 3.198 | 362.87 |
实施例2 | 0.216 | 0.332 | 67.23 | 3.081 | 364.36 |
实施例3 | 0.222 | 0.324 | 67.65 | 3.132 | 366.75 |
对比例1 | 0.044 | 0.073 | 32.43 | 0.983 | 274.62 |
对比例2 | 0.154 | 0.232 | 53.65 | 2.458 | 332.54 |
对比例3 | 0.169 | 0.218 | 52.19 | 2.515 | 334.65 |
从表1可以看出,本发明的投喂方法不但能够显著增加青鱼肌肉的VA含量、VB2含量、钙含量和锌含量,提高其营养价值,而且能够有效增加青鱼平均末体重,缩短其养殖周期。
Claims (3)
1.一种提高青鱼营养价值的投喂方法,其特征在于,具体方法如下:
每天投喂重量为青鱼体重3.9%~4.1%的饲料,分两次进行投喂,7:30投喂日总投喂量的55%、16:50投喂日总投喂量的45%;
所述的饲料,由以下重量份的原料制成:黑芝麻4.6~5份、黑米17~19份、玉米85~89份、豆粕39~41份、胡萝卜缨22~24份、南瓜14~16份、红薯藤叶19~21份、肉骨粉9~10份、山奈酚0.075~0.085份、姜黄素0.055~0.065份、黄芪多糖0.16~0.18份、姬松茸多糖0.14~0.16份。
2.根据权利要求1所述的提高青鱼营养价值的投喂方法,其特征在于,所述的饲料的制备方法,具体包括以下步骤:
(1)将黑芝麻、黑米和豆粕置入温度为59~61℃的旋转炒锅内恒温炒制8~10min,升温至89~91℃恒温炒制15~16min,取出,与胡萝卜缨混合粉碎,取出,置入温度为140~145℃的蒸箱内恒温蒸汽处理16~18min,取出,得料A;
(2)将玉米粉碎,与肉骨粉、混合粉碎的南瓜和红薯藤叶混合搅拌均匀,置入温度为95~97℃的烘烤箱内恒温烘烤13~15min,降温至72~74℃继续恒温烘烤16~18min,取出,得料B;
(3)将料A、料B、山奈酚、姜黄素、黄芪多糖和姬松茸多糖混合搅拌均匀,置入发酵箱内进行发酵处理,取出,造粒,得饲料。
3.根据权利要求2所述的提高青鱼营养价值的投喂方法,其特征在于,步骤(3)所述的发酵处理,在温度为48~50℃的条件下恒温发酵8~9h,降温至28~30℃继续恒温发酵32~36h,升温至38~40℃继续恒温发酵42~46h。
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