CN112438350A - Puffed compound feed for improving texture characteristics of tilapia and preparation method thereof - Google Patents
Puffed compound feed for improving texture characteristics of tilapia and preparation method thereof Download PDFInfo
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- CN112438350A CN112438350A CN202011278976.7A CN202011278976A CN112438350A CN 112438350 A CN112438350 A CN 112438350A CN 202011278976 A CN202011278976 A CN 202011278976A CN 112438350 A CN112438350 A CN 112438350A
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- tilapia
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- feed
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- 241000276707 Tilapia Species 0.000 title claims abstract description 52
- 150000001875 compounds Chemical class 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
The invention relates to an expanded compound feed for improving texture characteristics of tilapia and a preparation method thereof, wherein each 1000 parts of the expanded compound feed comprises the following components in parts by weight: 500 parts of 480-enriched broad beans, 120 parts of domestic fish meal, 75 parts of peeled soybean meal, 150 parts of corn, 100 parts of rice bran meal, 15 parts of monocalcium phosphate, 30 parts of soybean oil, 5 parts of compound vitamin and 5 parts of mineral trace elements; when the amount of the above components is less than 1000 parts, the insufficient amount is supplemented by a plant extract mixture for improving fish flavor. According to the invention, by adding the broad beans into the tilapia mossambica puffed compound feed, the water content in tilapia mossambica muscle can be reduced, the protein content is improved, particularly the content of salt-soluble protein (the main component is myofibrillar protein) and insoluble protein (the main component is collagen) in muscle protein is improved, and the elasticity and hardness of tilapia mossambica meat are obviously improved. Thereby leading the cultured tilapia to have firm and crisp meat and achieving the effect of improving the mouth feel of the tilapia.
Description
Technical Field
The invention relates to expanded feed for tilapia, in particular to expanded compound feed for improving texture characteristics of tilapia and a preparation method thereof.
Background
In 2017, the yield of tilapia in China is 158.5 ten thousand tons, the tilapia is the largest tilapia producing country and export country in the world, tilapia culture areas are mainly concentrated in 4 provinces of Guangdong, Guangxi, Hainan and Fujian, and the total yield of the 4 provinces accounts for more than 90% of the national yield. Tilapia mossambica has been known for a long time for having the advantages of high growth speed, short culture period, poor feeding, few diseases, high yield and the like. However, with the rise of pond renting in recent years, the culture end pursues high yield and high growth speed, and the feed supply end pursues high fat and high energy, so that the meat taste of the tilapia is greatly reduced, and the impression of low grade of the tilapia in Chinese is further strengthened. Therefore, once the export is blocked, the tilapia with high yield cannot be pulled to consume.
At present, commercial feed for tilapia cannot improve the meat quality and taste of tilapia, and the technology of feeding broad beans in grass carp culture to embrittle the meat quality is mature. Therefore, it is an urgent need in the market to develop tilapia formula feed capable of improving the fish quality of tilapia by using crisped grass carp technology. The texture characteristics of tilapia are improved through a feed way, and consumers can have new knowledge on the fish quality of tilapia, so that the internal demand of tilapia is expanded, and the tilapia market is prosperous.
Disclosure of Invention
The invention aims to provide a tilapia mossambica puffed compound feed which meets the growth nutritional requirements of tilapia mossambica and can improve the texture characteristics of fish, the hardness and elasticity of fish are improved, the cultured tilapia mossambica is firm and crisp in meat quality, the taste of tilapia mossambica meat is improved, and the tilapia mossambica puffed compound feed is easy to prepare and can improve the texture characteristics of tilapia mossambica and a preparation method thereof.
The purpose of the invention is realized as follows:
an expanded compound feed for improving texture characteristics of tilapia is characterized in that: every 1000 parts of the expanded feed comprises the following components in parts by weight: 500 parts of 480-enriched broad beans, 120 parts of domestic fish meal, 75 parts of peeled soybean meal, 150 parts of corn, 100 parts of rice bran meal, 15 parts of monocalcium phosphate, 30 parts of soybean oil, 5 parts of compound vitamin and 5 parts of mineral trace elements; when the amount of the above components is less than 1000 parts, the insufficient amount is supplemented by a plant extract mixture for improving fish flavor.
The aim of the invention can also be solved by the following technical measures:
more specifically, the broad beans are 500 parts.
As a further scheme, the compound vitamin comprises the following components in parts by weight per 1000 parts of compound vitamin: 0.366 parts of vitamin A; 0.1 part of vitamin D; 2 parts of vitamin E; 2 parts of vitamin K3; 20 parts of nicotinic acid; 4 parts of riboflavin; 4 parts pyridoxine; 4 parts of thiamine; 10 parts of calcium pantothenate; 0.02 part of biotin; 1 part of folic acid; 4 parts of vitamin B12; 20 parts of ascorbic acid; 20 parts of inositol; 908.514 parts of corn starch.
As a further scheme, the mineral trace elements comprise the following components in parts by weight per 1000 parts of mineral trace elements: 10 parts of sodium chloride; 150 parts of magnesium sulfate; 250 parts of sodium dihydrogen phosphate; 320 parts of monopotassium phosphate; 200 parts of monocalcium phosphate; 25 parts of ferric sulfate; 35 parts of calcium lactate; 3.53 parts of zinc sulfate; 1.62 parts of manganese sulfate; 0.31 part of copper sulfate; 0.01 part of cobalt sulfate; 0.03 part of potassium iodide; 4.5 parts of starch.
More specifically, the broad bean accounts for 480 parts, and the plant extract mixture for improving the flavor of fish meat accounts for 20 parts.
As a further scheme, the following components in parts by weight are included in every 1000 parts of the plant extract mixture for improving the fish flavor: 300 parts of laver, 300 parts of kelp, 50 parts of garlic, 200 parts of vinasse, 50 parts of ginger powder, 50 parts of fennel and 50 parts of clove.
Firstly, weighing laver, kelp, garlic, vinasse, ginger powder, fennel and clove in a drying state according to the weight ratio, preliminarily crushing the materials, soaking the crushed fennel and clove in water for two hours, then decocting the materials under high pressure, wherein the amount of water used for decocting is 3-4 times of the total amount of the medicinal materials, decocting the materials under high pressure for 1.5 hours, concentrating the materials until the density is more than 1.07, filtering the materials, and cooling the materials at normal temperature for later use; finally, the liquid Chinese herbal medicine mixture is mixed with the crushed materials of the laver, the kelp, the garlic, the vinasse and the ginger powder for standby.
A preparation method of an expanded compound feed for improving texture characteristics of tilapia is characterized by comprising the following steps: the method specifically comprises the following steps: firstly, coarsely crushing broad beans, peeled bean pulp, corns and rice bran meal; secondly, mixing the domestic fish meal and the domestic fish meal according to the proportion, uniformly mixing the mixture by a first mixer, and micronizing the mixture until more than 95 percent of the powder passes through a 80-mesh sieve; thirdly, adding calcium dihydrogen phosphate, vitamin complex and mineral trace elements into a second mixer, and fully and uniformly mixing for 50 seconds, wherein the variation coefficient is less than or equal to 5%; fourthly, after the mixed powder is quenched and tempered by steam (the temperature of a quenched and tempered outlet is more than or equal to 95 ℃), extruding the powder by a bulking machine, discharging the powder from a die hole, instantaneously expanding the powder, cutting the powder into particles, and drying the particles; fifthly, spraying soybean oil to the feed according to the formula requirement, and cooling through a cooling tower; sixthly, screening the feed according to the requirement of the feed particle size, and removing oversize and undersize abnormal particles generated in the production process; and seventhly, packaging the feed to ensure the quality and safety of the feed.
The aim of the invention can also be solved by the following technical measures:
as a more specific scheme, the compound vitamin comprises the following components in parts by weight per 1000 parts of compound vitamin: 0.366 parts of vitamin A; 0.1 part of vitamin D; 2 parts of vitamin E; 2 parts of vitamin K3; 20 parts of nicotinic acid; 4 parts of riboflavin; 4 parts pyridoxine; 4 parts of thiamine; 10 parts of calcium pantothenate; 0.02 part of biotin; 1 part of folic acid; 4 parts of vitamin B12; 20 parts of ascorbic acid; 20 parts of inositol; 908.514 parts of corn starch.
As a further scheme, the mineral trace elements comprise the following components in parts by weight per 1000 parts of mineral trace elements: 10 parts of sodium chloride; 150 parts of magnesium sulfate; 250 parts of sodium dihydrogen phosphate; 320 parts of monopotassium phosphate; 200 parts of monocalcium phosphate; 25 parts of ferric sulfate; 35 parts of calcium lactate; 3.53 parts of zinc sulfate; 1.62 parts of manganese sulfate; 0.31 part of copper sulfate; 0.01 part of cobalt sulfate; 0.03 part of potassium iodide; 4.5 parts of starch.
As a further scheme, the following components are included in each 1000 parts of the plant extraction mixture by weight: 300 parts of laver, 300 parts of kelp, 50 parts of garlic, 200 parts of vinasse, 50 parts of ginger powder, 50 parts of fennel and 50 parts of clove.
As a further aspect, a method of preparing a plant mixture, comprising: firstly, weighing laver, kelp, garlic, vinasse, ginger powder, fennel and clove in a drying state according to the weight ratio, preliminarily crushing the materials, wherein the crushed fennel and clove are soaked in water for two hours and then decocted under high pressure, the amount of water used for decocting is 3-4 times of the total amount of the medicinal materials, the materials are decocted under high pressure for 1.5 hours, concentrated to the density of more than 1.07, filtered and cooled at normal temperature for later use; finally, the liquid Chinese herbal medicine mixture is mixed with the crushed materials of the laver, the kelp, the garlic, the vinasse and the ginger powder for standby.
The dried laver contains 10% of water, 24.5% of protein, 0.9% of fat, 31% of carbohydrate, 3.4% of crude fiber, 30.3% of ash, 330 mg of calcium, 440 mg of phosphorus, 32 mg of iron, 1.23 mg of carotene, 0.44 mg of thiamine, 2.07 mg of riboflavin, 5.1 mg of nicotinic acid and 1 mg of ascorbic acid. Each kilogram of dry laver contains 18 mg of iodine. In addition, the dried laver contains riboflavin, nicotinic acid, biotin, lipoic acid, vitamin B12 and choline; free amino acids such as alanine, glutamic acid, aspartic acid; beta-carotene and small amounts of alpha-carotene, lutein, zeaxanthin; phycoerythrin, phycocyanin, and chlorophyll. The laver contains about 1.7% of total lipid (dry weight basis), which is 35% phospholipids, 25% triglycerides and 40.8% stearidonic acid. Contains alpha-pinene, d-limonene, terpinolene, geraniol, carvone, furfural, valeric acid, formic acid, acetic acid, propionic acid, etc. Therefore, the method plays an important role in improving the delicate flavor of tilapia fish.
The dried kelp contains rich carbohydrate and less protein and fat, reduces fat deposition in fish bodies, maintains the normal physiological function of liver tissues, and effectively prevents the occurrence of nutritional fatty liver diseases in the tilapia culture process.
The garlic and the ginger powder play a certain role in sterilization, and meanwhile, the garlic and the ginger powder are combined with the vinasse, the fennel and the clove, so that the fishy smell of tilapia can be reduced, and meanwhile, the fresh fragrance of tilapia can be improved.
As a further aspect, a method for preparing an expanded compound feed for improving texture characteristics of tilapia according to claim 1, comprises the steps of: the method specifically comprises the following steps: firstly, coarsely crushing broad beans, peeled bean pulp, corns and rice bran meal; secondly, mixing the domestic fish meal and the domestic fish meal according to the proportion, uniformly mixing the mixture by a first mixer, and micronizing the mixture until more than 95 percent of the powder passes through a 80-mesh sieve; thirdly, adding calcium dihydrogen phosphate, vitamin complex and mineral trace elements into a second mixer, and fully and uniformly mixing for 50 seconds, wherein the variation coefficient is less than or equal to 5%; fourthly, after the mixed powder is quenched and tempered by steam (the temperature of a quenched and tempered outlet is more than or equal to 95 ℃), extruding the powder by a bulking machine, discharging the powder from a die hole, instantaneously expanding the powder, cutting the powder into particles, and drying the particles; fifthly, spraying soybean oil to the feed according to the formula requirement, and cooling through a cooling tower; sixthly, screening the feed according to the requirement of the feed particle size, and removing oversize and undersize abnormal particles generated in the production process; and seventhly, packaging the feed to ensure the quality and safety of the feed.
The invention has the following beneficial effects:
(1) according to the invention, by adding the broad beans into the tilapia mossambica puffed compound feed, the water content in tilapia mossambica muscle can be reduced, the protein content is improved, particularly the content of salt-soluble protein (the main component is myofibrillar protein) and insoluble protein (the main component is collagen) in muscle protein is improved, and the elasticity and hardness of tilapia mossambica meat are obviously improved. Thereby leading the cultured tilapia to have firm and crisp meat and achieving the effect of improving the mouth feel of the tilapia.
Detailed Description
The invention is further described below with reference to the following examples:
an expanded compound feed for improving texture characteristics of tilapia is characterized in that: every 1000 parts of the expanded feed comprises the following components in parts by weight: 500 parts of broad beans, 120 parts of domestic fish meal, 75 parts of peeled soybean meal, 150 parts of corn, 100 parts of rice bran meal, 15 parts of monocalcium phosphate, 30 parts of soybean oil, 5 parts of compound vitamin and 5 parts of mineral trace elements.
Every 1000 parts of the compound vitamin comprises the following components in parts by weight: 0.366 parts of vitamin A; 0.1 part of vitamin D; 2 parts of vitamin E; 2 parts of vitamin K3; 20 parts of nicotinic acid; 4 parts of riboflavin; 4 parts pyridoxine; 4 parts of thiamine; 10 parts of calcium pantothenate; 0.02 part of biotin; 1 part of folic acid; 4 parts of vitamin B12; 20 parts of ascorbic acid; 20 parts of inositol; 908.514 parts of corn starch.
Every 1000 parts of mineral trace elements comprise the following components in parts by weight: 10 parts of sodium chloride; 150 parts of magnesium sulfate; 250 parts of sodium dihydrogen phosphate; 320 parts of monopotassium phosphate; 200 parts of monocalcium phosphate; 25 parts of ferric sulfate; 35 parts of calcium lactate; 3.53 parts of zinc sulfate; 1.62 parts of manganese sulfate; 0.31 part of copper sulfate; 0.01 part of cobalt sulfate; 0.03 part of potassium iodide; 4.5 parts of starch.
480 parts of broad beans and 20 parts of plant extraction mixture for improving the flavor of fish meat.
Every 1000 parts of the plant extract mixture for improving the fish flavor comprises the following components in parts by weight: 300 parts of laver, 300 parts of kelp, 50 parts of garlic, 200 parts of vinasse, 50 parts of ginger powder, 50 parts of fennel and 50 parts of clove.
Firstly, weighing laver, kelp, garlic, vinasse, ginger powder, fennel and clove in a drying state according to a weight ratio, preliminarily crushing the materials, adding water into the crushed fennel and clove, soaking for two hours, then decocting under high pressure, wherein the amount of water used for decocting is 3-4 times of the total amount of the medicinal materials, decocting under high pressure for 1.5 hours, concentrating until the density is more than 1.07, filtering, and cooling at normal temperature for later use; finally, the liquid Chinese herbal medicine mixture is mixed with the crushed materials of the laver, the kelp, the garlic, the vinasse and the ginger powder for standby.
A preparation method of an expanded compound feed for improving texture characteristics of tilapia comprises the following steps: firstly, coarsely crushing broad beans, peeled bean pulp, corns and rice bran meal; secondly, mixing the domestic fish meal and the domestic fish meal according to the proportion, uniformly mixing the mixture by a first mixer, and micronizing the mixture until more than 95 percent of the powder passes through a 80-mesh sieve; thirdly, adding calcium dihydrogen phosphate, vitamin complex and mineral trace elements into a second mixer, and fully and uniformly mixing for 50 seconds, wherein the variation coefficient is less than or equal to 5%; fourthly, after the mixed powder is quenched and tempered by steam (the temperature of a quenched and tempered outlet is more than or equal to 95 ℃), extruding the powder by a bulking machine, discharging the powder from a die hole, instantaneously expanding the powder, cutting the powder into particles, and drying the particles; fifthly, spraying soybean oil to the feed according to the formula requirement, and cooling through a cooling tower; sixthly, screening the feed according to the requirement of the feed particle size, and removing oversize and undersize abnormal particles generated in the production process; and seventhly, packaging the feed to ensure the quality and safety of the feed.
The following is described by combining specific application cases:
example 1
The formula composition of the feed is shown in table 1, the crude protein of the feed of the control group is 27%, the crude fat is 8%, the energy value is 17kJ/g, and 50% of broad bean is added to replace 25% of expanded soybean and 25% of rice bran meal in the experimental group. Randomly selecting tilapia mossambica with strong initial constitution, uniform specification and initial weight of 600 +/-20 g, feeding control groups and experimental groups with 300 fish in each group, randomly distributing the tilapia mossambica to 6 cement ponds with the square meters of 25 square meters, and carrying out breeding experiments from 2019, 4 months, 18 days to 7 months, 12 days. During the experiment, 9: 00 and 18: 00 feeding once after each full feeding.
Table 1 feed formulation composition (% dry matter)
The growth performance is as follows:
the general chemical composition of the dorsal muscle is as follows:
the dorsal muscle protein composition is shown below:
the dorsal texture index is as follows:
the differences among the groups are subjected to significance analysis through t-test, and the result shows that the palatability of the feed of the experimental group is reduced by adding a large amount of broad beans, the ingestion and growth of tilapia are inhibited (P is less than 0.05), and the death rate of tilapia is also remarkably improved (P is less than 0.05). After 84 days of culture, the physicochemical components of the dorsal muscles of the tilapia in the experimental group and the control group are changed, the moisture content in the muscles of the experimental group and the tilapia is obviously reduced (P is less than 0.05), the protein and fat content is obviously improved (P is less than 0.05), and the contents of salt soluble protein, insoluble protein, myofibrillar protein and collagen are obviously higher than those of the control group (P is less than 0.05). TPA test results show that the hardness of the dorsal muscle of the tilapia in the experimental group is 16.56% higher than that of the control group, the elasticity of the dorsal muscle of the tilapia is 5.79% higher than that of the control group, the chewiness of the tilapia is 15.39% higher than that of the control group, and the recovery of the tilapia is 17.78% higher than that of the control group.
The result shows that the puffed compound feed for improving the texture characteristics of tilapia prepared by the embodiment can make the tilapia meat firm, crisp and tasty, and achieve the effect of improving the mouth feel of the tilapia meat.
Further, the amount of broad beans is reduced by 20 parts, and the 20 parts are replaced by the plant extract mixture for improving the flavor of fish meat. Wherein, each 1000 parts of the plant extract mixture for improving the fish flavor comprises the following components in parts by weight: 300 parts of laver, 300 parts of kelp, 50 parts of garlic, 200 parts of vinasse, 50 parts of ginger powder, 50 parts of fennel and 50 parts of clove. The improved formula has no obvious influence on the firmness and crispness of the tilapia mossambica meat, but the fish meat has stronger delicate flavor (fish flavor), so that the tilapia mossambica is prevented from having a crisp, light and tasteless taste.
The above description is only an embodiment of the present invention, and the scope of the present invention is not limited thereto, and any person skilled in the art can change the technical solution of the present invention within the technical scope of the present invention, and the technical solution of the present invention should be covered by the scope of the present invention.
Claims (8)
1. An expanded compound feed for improving texture characteristics of tilapia is characterized in that: every 1000 parts of the expanded feed comprises the following components in parts by weight: 500 parts of 480-enriched broad beans, 120 parts of domestic fish meal, 75 parts of peeled soybean meal, 150 parts of corn, 100 parts of rice bran meal, 15 parts of monocalcium phosphate, 30 parts of soybean oil, 5 parts of compound vitamin and 5 parts of mineral trace elements; when the amount of the above components is less than 1000 parts, the insufficient amount is supplemented by a plant extract mixture for improving fish flavor.
2. The expanded compound feed for improving the texture of tilapia according to claim 1, which is characterized in that: the broad beans comprise 500 parts.
3. The expanded compound feed for improving the texture of tilapia according to claim 1, which is characterized in that: every 1000 parts of the compound vitamin comprises the following components in parts by weight: 0.366 parts of vitamin A; 0.1 part of vitamin D; 2 parts of vitamin E; 2 parts of vitamin K3; 20 parts of nicotinic acid; 4 parts of riboflavin; 4 parts pyridoxine; 4 parts of thiamine; 10 parts of calcium pantothenate; 0.02 part of biotin; 1 part of folic acid; 4 parts of vitamin B12; 20 parts of ascorbic acid; 20 parts of inositol; 908.514 parts of corn starch.
4. The expanded compound feed for improving the texture of tilapia according to claim 1, which is characterized in that: every 1000 parts of mineral trace elements comprise the following components in parts by weight: 10 parts of sodium chloride; 150 parts of magnesium sulfate; 250 parts of sodium dihydrogen phosphate; 320 parts of monopotassium phosphate; 200 parts of monocalcium phosphate; 25 parts of ferric sulfate; 35 parts of calcium lactate; 3.53 parts of zinc sulfate; 1.62 parts of manganese sulfate; 0.31 part of copper sulfate; 0.01 part of cobalt sulfate; 0.03 part of potassium iodide; 4.5 parts of starch.
5. The expanded compound feed for improving the texture of tilapia according to claim 1, which is characterized in that: 480 parts of broad beans and 20 parts of plant extraction mixture for improving the flavor of fish meat.
6. The expanded compound feed for improving the texture of tilapia according to claim 1, which is characterized in that: every 1000 parts of the plant extract mixture for improving the fish flavor comprises the following components in parts by weight: 300 parts of laver, 300 parts of kelp, 50 parts of garlic, 200 parts of vinasse, 50 parts of ginger powder, 50 parts of fennel and 50 parts of clove.
7. The expanded compound feed for improving the texture of tilapia according to claim 6, which is characterized in that: firstly, weighing laver, kelp, garlic, vinasse, ginger powder, fennel and clove in a drying state according to a weight ratio, preliminarily crushing the materials, adding water into the crushed fennel and clove, soaking for two hours, then decocting under high pressure, wherein the amount of water used for decocting is 3-4 times of the total amount of the medicinal materials, decocting under high pressure for 1.5 hours, concentrating until the density is more than 1.07, filtering, and cooling at normal temperature for later use; finally, the liquid Chinese herbal medicine mixture is mixed with the crushed materials of the laver, the kelp, the garlic, the vinasse and the ginger powder for standby.
8. The preparation method of the expanded compound feed for improving the texture characteristics of tilapia according to claim 1, which is characterized by comprising the following steps of: the method specifically comprises the following steps: firstly, coarsely crushing broad beans, peeled bean pulp, corns and rice bran meal; secondly, mixing the powder with domestic fish meal according to the proportion, uniformly mixing the powder with the domestic fish meal by a first mixer, and micronizing the powder until more than 95 percent of the powder passes through a 80-mesh sieve; thirdly, adding calcium dihydrogen phosphate, vitamin complex and mineral trace elements into a second mixer, and fully and uniformly mixing for 50 seconds, wherein the variation coefficient is less than or equal to 5%; fourthly, after the mixed powder is quenched and tempered by steam (the temperature of a quenched and tempered outlet is more than or equal to 95 ℃), extruding the powder by a bulking machine, discharging the powder from a die hole, instantaneously expanding the powder, cutting the powder into particles, and drying the particles; fifthly, spraying soybean oil to the feed according to the formula requirement, and cooling through a cooling tower; sixthly, screening the feed according to the requirement of the feed particle size, and removing oversize and undersize abnormal particles generated in the production process; and seventhly, packaging the feed to ensure the quality and safety of the feed.
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