CN113040293A - Feed fat source for improving muscle flavor of river crabs and application research thereof - Google Patents
Feed fat source for improving muscle flavor of river crabs and application research thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; CARE OF BIRDS, FISHES, INSECTS; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
- A01K61/50—Culture of aquatic animals of shellfish
- A01K61/59—Culture of aquatic animals of shellfish of crustaceans, e.g. lobsters or shrimps
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/22—Animal feeding-stuffs from material of animal origin from fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/26—Compounds containing phosphorus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
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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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
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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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention discloses a feed fat source for improving the muscle flavor of river crabs and an application research thereof, wherein the fat in the conventional feed raw materials of the river crabs is adjusted to have the following formula: 3.5-6.5 parts of a mixed fat source, 1-3 parts of docosahexaenoic acid and 1-3 parts of eicosapentaenoic acid, wherein the mixed fat source is prepared from a fat source A and a fat source B =0: 6-6: 0, and the fatty acid composition in the fat source A is as follows: 1-10% of saturated fatty acid, 2-10% of oleic acid, 70-90% of linoleic acid, 5-10% of linolenic acid, and the fatty acid composition in the fat source B is as follows: 50-70% of saturated fatty acid, 10-30% of oleic acid, 1-10% of linoleic acid and 1-10% of linolenic acid. The feed of the river crab with the mixed fat source disclosed by the invention can promote the growth of the river crab, increase the abundance of aldehydes, and specifically show that the content of C6 and 9 aldehydes is increased, and the flavor quality of the muscle of the river crab is improved.
Description
Technical Field
The invention relates to a method for improving the muscle flavor of river crabs, in particular to a feed fat source for improving the muscle flavor of river crabs and an application research thereof, belonging to the application fields of aquaculture, nutrition and quality control.
Background
The river crab is named as Eriocheir sinensis belonging to Crustacea, order of Decapoda, Categor, Eriocheir sinensis of Eriocheir sinensis family. The fish meat is very popular with consumers due to the advantages of fresh and tender meat, delicious taste, high nutritional value and the like, and is one of the important economic aquaculture animals in China. According to the annual survey of fishery statistics in China in 2020, the total yield of river crabs in China in 2019 reaches 778682 tons, and the river crabs are the second place in the national shellfish economic animal center.
With the improvement of the living standard of residents, the consumption concept of livestock, poultry and aquatic products is greatly changed. People pay more attention to the quality of aquatic products when consuming the aquatic products. The ancient language cloud is that the crab is fresh and fat, sweet and greasy, white like jade and yellow like gold, and has the most extreme of color and fragrance, and no more than one thing exists, and the river crab is regarded as a treasure in fresh water since ancient times because of delicious taste and delicious nutrition. The flavor quality of the river crabs greatly influences the economic value of the river crabs. For example, Yangcheng lake river crabs in China have the economic value far higher than that of common river crabs in the market due to the unique flavor. Aldehydes are considered to be the main substances affecting the flavor of meat products because of their taste diversity, lower taste threshold and higher content. After comparing the flavor differences of river crabs from different regional sources and different edible parts, the close correlation between the aldehyde abundance and the muscle flavor difference is found.
In the traditional culture mode, the iced fresh fish is used as bait, which causes great negative effect on the water environment. Governments in various places have gradually replaced iced fresh fish with artificial compound feed to feed, and the change necessarily affects the change of the flavor of the river crabs. However, how to regulate and control the flavor quality of the river crabs is lack of a corresponding theoretical basis, which also brings a new challenge to how to guarantee the flavor quality of the river crabs by using the artificial compound feed.
Disclosure of Invention
Because of the negative influence of the iced fresh fish on the environment, the artificial compound feed gradually replaces the iced fresh fish to be used in the river crab culture process. However, how to regulate and control the flavor quality of the river crabs is lack of a corresponding theoretical basis, which also brings a new challenge to how to guarantee the flavor quality of the river crabs by using the artificial compound feed. The invention provides a feed fat source for improving the muscle flavor of river crabs and application research thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows: a feed fat source for improving the muscle flavor of river crabs adjusts the fat composition in the conventional feed raw materials of the river crabs to the following formula: 3.5-6.5 parts of mixed fat source, 1-3 parts of docosahexaenoic acid and 1-3 parts of eicosapentaenoic acid.
According to another embodiment of the invention, the mixed fat source is formulated from fat source a to fat source B =0: 6-6: 0.
According to another embodiment of the invention, the fatty acid composition of fat source a is as follows: 1-10% of saturated fatty acid, 2-10% of oleic acid, 70-90% of linoleic acid and 5-10% of linolenic acid.
According to another embodiment of the invention, the fat source a is prepared as follows:
(1) putting the corn oil and the distilled water into a flask according to the oil-water ratio of 3: 1-1: 3, and heating to slowly raise the temperature to 80 ℃; slowly dripping NaOH solution until the final pH value of the reaction solution reaches 12, reacting at constant temperature for 6 hours, standing for 1-2 hours, and removing lower-layer oil after layering;
(2) transferring the upper-layer reaction solution layered in the step (1) into a three-neck round-bottom flask again, slowly heating to 90 ℃, adding a sulfuric acid solution until the pH value of a reaction system reaches 2, reacting at a constant temperature for 4-5 hours, washing with 65 ℃ distilled water to be neutral, standing for layering, and removing a lower-layer water layer to obtain crude fatty acid;
(3) adding the crude fatty acid obtained in the step (2), urea and absolute ethyl alcohol into a round-bottom flask according to the ratio of 1:5:150(g/g/ml), heating and refluxing in a water bath at 40 ℃, cooling to room temperature after the urea is completely dissolved, and then storing at 5 ℃;
(4) and (4) taking out the mixed liquid preserved in the step (3), quickly filtering under reduced pressure, evaporating ethanol from the filtrate in a water bath at 65-70 ℃, extracting with n-hexane, washing with water for three times, drying with anhydrous sodium sulfate, and continuously evaporating the n-hexane in the water bath at 65-70 ℃ to obtain the fat source A.
According to another embodiment of the invention, the fatty acid composition of fat source B is as follows: 50-70% of saturated fatty acid, 10-30% of oleic acid, 1-10% of linoleic acid and 1-10% of linolenic acid.
According to another embodiment of the invention, the composition of fat source B is as follows: 4-6 parts of beef tallow, 1-3 parts of coconut oil and 1-3 parts of lard oil.
An application research of a feed fat source for improving the muscle flavor of river crabs comprises two experimental designs, and the specific steps are as follows:
a experimental design I
(1) Preparation of test feed
The test feed is divided into three groups:
fat source composition for test group 1: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =0:6:1: 1;
fat source composition for test group 2: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =3:3:1: 1;
fat source composition for test group 3: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =6:0:1: 1;
the basic daily ration is prepared by taking fish meal, bean pulp, peanut meal, cottonseed meal, rapeseed meal and plasma protein powder as protein sources and alpha-starch as sugar sources, calcium and phosphorus elements are mainly supplied by monocalcium phosphate, trace elements are mixed together to form a premix, particles with the diameter of 4mm are prepared, and the particles are stored at the temperature of-20 ℃ after being ventilated and dried;
(2) test subjects and feeding management
Selecting 270 river crabs with initial weights of 20.07 +/-0.63 g, dividing the river crabs into 3 groups, setting 6 groups in each group to be repeated, randomly distributing the groups in 18 cement ponds, feeding the river crabs with the density of 15 crabs in each pond twice a day during the experiment, and continuously feeding the river crabs for 90 days, wherein the feeding amount of the feed is 5 g/100 g;
(3) growth performance and volatile small molecule assay
After the test is finished, weighing the river crabs in the three groups, calculating the weight gain rate and the specific growth rate, simultaneously detecting 7 types of volatile micromolecules by adopting a headspace solid phase microextraction-gas chromatography-mass spectrometry combined technology, and further detecting the content of C6 and 9 aldehyde by using a liquid chromatograph;
design of B test 2
(1) Preparation of test feed
The test was divided into two groups:
test group 1 was fed iced fresh fish;
the test group 2 was fed with the feed of the present invention, and the fat source thereof consisted of: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =3:3:1: 1;
the basic ration of the test group 2 is prepared by taking fish meal, bean pulp, peanut meal, cottonseed meal, rapeseed meal and plasma protein powder as protein sources and alpha-starch as sugar sources, calcium and phosphorus elements are mainly supplied by monocalcium phosphate, trace elements are mixed into premix, the premix is prepared into particles with the diameter of 4mm, and the particles are stored at the temperature of-20 ℃ after being ventilated and dried;
(2) test subjects and feeding management
Selecting river crabs with the average initial weight of 5.33 +/-0.79 g, distributing the river crabs into 8 experimental ponds with the density of 2 river crabs per square meter, dividing the 8 experimental ponds into two groups, feeding ice fresh fishes in one group, feeding artificial mixed feed in the other group, setting the feeding time at 17:00 every day, and continuously feeding for 8 months;
(3) growth performance and volatile small molecule assay
After the test is finished, weighing the river crabs in the three groups, calculating the weight gain rate and the specific growth rate, and detecting the 7 types of volatile micromolecules by utilizing a headspace solid phase microextraction-gas chromatography-mass spectrometry combined technology.
According to another embodiment of the present invention, the test design one cement pond has a specification of 2.0m × 2.0m × 0.5m (length × width × height), and the water temperature, pH and dissolved oxygen during the cultivation process are 24 ± 2 ℃, 8.5-8.6 and 5mg/L, respectively.
According to another embodiment of the present invention, the iced fresh fish in the second experimental design is purchased from farmer market in Pukou area, the size of the cement pond in the second experimental design is 80 × 130 × 1.5m (length × width × height), and the water temperature, pH and dissolved oxygen during the cultivation process are 27 ± 2 ℃, 8.0-8.6 and 5mg/L, respectively.
The invention has the beneficial effects that:
after the river crab feed with the mixed fat source disclosed by the invention is fed, the flavor quality of the river crab is changed, the abundance of aldehydes is increased, and the content of C6 and 9 aldehydes is specifically increased, so that the aim of improving the muscle flavor of the river crab is fulfilled;
and secondly, the growth of the river crabs can be promoted by feeding the river crab feed with the mixed fat source, the growth performance of the river crab feed is not different from that of the river crabs fed with the iced fresh fish, the river crab feed can replace the feeding of the iced fresh fish, the ecological environment is protected, and meanwhile, the feed cost is reduced.
The raw materials used in the invention are common feed raw materials which can be produced in large scale in China, and the production process is similar to the preparation of common granulated feeds, thus being convenient for large-scale popularization.
Drawings
FIG. 1 is a graph of the impact of fat sources of the present invention on sensory evaluation of river crabs.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
EXAMPLE preparation of a feed fat Source for improving the muscle flavor of river crab
Taking the example of 3 percent of fat source A in the fat source for preparing the feed
Adjusting the fat composition in the conventional feed raw materials of the river crabs to the following formula: 6 parts of mixed fat source, 1 part of docosahexaenoic acid and 1 part of eicosapentaenoic acid.
Wherein the mixed fat source consists of fat source A and fat source B =3: 3.
The fatty acid composition in the fat source A is as follows: 4.6 percent of saturated fatty acid, 3.1 percent of oleic acid, 85.7 percent of linoleic acid and 6.6 percent of linolenic acid.
The preparation method of the fat source A is as follows, taking the preparation of 200ml of the fat source A as an example:
(1) putting 720ml of corn oil and 240ml of distilled water (the oil-water ratio of the corn oil to the distilled water is 3: 1) into a 1000ml flask, heating to 80 ℃ slowly; slowly dripping NaOH solution until the final pH value of the reaction solution reaches 12, stopping dripping the NaOH solution, reacting at constant temperature for 6 hours, standing for 1-2 hours, and removing lower-layer oil after layering;
(2) transferring the upper-layer reaction solution after layering in the step (1) into a 1000ml three-neck round-bottom flask again, slowly heating to 90 ℃, slowly dropwise adding a sulfuric acid solution until the pH value of a reaction system reaches 2, stopping adding the sulfuric acid solution, reacting at a constant temperature for 4-5 h, washing with 65 ℃ distilled water to be neutral, standing for layering, and removing a lower-layer water layer to obtain crude fatty acid;
(3) adding the crude fatty acid obtained in the step (2), urea and absolute ethyl alcohol into a 6000ml round-bottom flask according to the ratio of 1:5:150(g/g/ml), heating and refluxing in water bath at 40 ℃, cooling to room temperature after the urea is completely dissolved, and then storing at 5 ℃;
(4) and (3) taking out the mixed liquor preserved in the step (3), quickly filtering under reduced pressure, adding the filtrate into a 6000ml round-bottom flask, placing the round-bottom flask in a 65-70 ℃ water bath to evaporate ethanol, extracting with n-hexane, wherein the amount of the n-hexane is 1/5 of the total amount of the solution in the round-bottom flask, washing the extracted mixed liquor with distilled water for three times to ensure that no urea remains, adding 1/6-1/5 volume of anhydrous sodium sulfate into the washed solution, removing water in the solution, pouring the solution after water removal into another clean 6000ml round-bottom flask, placing the flask in a 65-70 ℃ water bath to evaporate n-hexane, and obtaining the fat source A.
The fatty acid composition in the fat source B is as follows: 68.7 percent of saturated fatty acid, 23.4 percent of oleic acid, 3.6 percent of linoleic acid and 4.3 percent of linolenic acid.
The composition of fat source B is as follows: 4.6 parts of beef tallow, 2.8 parts of coconut oil and 2.6 parts of lard.
The corn oil used in the above examples was commercially available corn oil, and the NaOH solution, sulfuric acid solution, absolute ethanol, n-hexane, urea and anhydrous sodium sulfate reagents used in the examples were all analytical grade standards.
The flask model used in the above examples is 1-8413-06, the three-neck round-bottom flask model is 1-4330-10, both flasks and three-neck round-bottom flasks are purchased from Suxiawang; round bottom flask model 1115, purchased from Shuniu-Sichuan Shu glass (group) LLC; the instrument used for pH detection was an FE20 laboratory PH meter, purchased from Mettler-Tollido instruments, Inc.; the apparatus used for reduced pressure filtration was a CH-CB-1 glass millipore membrane filter available from Changzhou future apparatus manufacturing Inc.
The feed fat source for improving the muscle flavor of the river crabs, disclosed by the invention, is prepared according to the above manner, is not limited to the above specification, and is also within the protection scope of the patent, wherein the preparation manner is modified according to the proportion.
Example two research on application of feed fat source for improving muscle flavor of river crabs
2.1 feed preparation
The test feeds were three groups:
(1) fat source composition for test group 1: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =0:6:1: 1;
(2) fat source composition for test group 2: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =3:3:1: 1;
(3) fat source composition for test group 3: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =6:0:1: 1.
The basic daily ration is prepared by taking fish meal, bean pulp, peanut meal, cottonseed meal, rapeseed meal and plasma protein powder as protein sources and alpha-starch as sugar sources, wherein calcium and phosphorus elements are mainly supplied by monocalcium phosphate and trace elements are mixed together to form a premix. Making into granule with diameter of 4mm, air drying, and storing at-20 deg.C. The raw material formula of each group of feed is shown in table 1.
Table 1 tests of the feed materials formulation table (1)
Note: each kilogram of premix contains: FeSO4 ·7H2O,25 g；ZnSO4 ·7H2O, 22 g；MnSO4·4H2O, 7g；CuSO4·5H2O, 2.0g；CoCl2·6H2O,0.1 g；Na2SeO30.04 g; KI, 0.026 g; vitamin a,900,000 IU; vitamin B1, 320mg; vitamin B2,1,090 mg; vitamin B5,2,000 mg; vitamin B6, 500mg; vitamin B12,1.6 mg; vitamin C, 5,000 mg; vitamin D, 200,000 IU; vitamin E,4,500 mg; vitamin K3,220 mg; choline, 60,000 mg; inositol, 15,000 mg; pantothenic acid, 1,000 mg; folic acid, 165 mg; biotin, 100 mg.
2.2 test subjects and feeding management
270 river crabs with initial weights of 20.07 +/-0.63 g are selected to be divided into 3 groups, 6 repetitions are arranged in each group, and the crabs are randomly distributed in 18 cement ponds (2.0 m multiplied by 0.5 m; length multiplied by width multiplied by height), and the density of the crabs is 15 in each pond. Prior to the experiment, river crabs were acclimated in a pond for one week. During the experiment, the corresponding feed (5 g/100g body weight) was fed twice daily for 90 days.
The water temperature, pH and dissolved oxygen are respectively 24 + -2 ℃, 8.5-8.6 and 5mg/L in the culture process.
2.3 growth Performance and volatile Small molecule assay
After the test is finished, weighing the river crabs in the three groups, and calculating specific data of the weight gain rate and the specific growth rate, which are shown in the table 2.
Meanwhile, a headspace solid phase microextraction-gas chromatography-mass spectrometry combined technology is adopted to detect 7 types of volatile micromolecules, and the result is detailed in table 3; the content of C6, 9 aldehyde was further determined by liquid chromatography, and the results are shown in Table 4.
Table 2 test subject growth performance data table (1)
Note: different letters in the same column indicate significant differences (P < 0.05）。
Combining table 1 and table 2, it can be seen that the weight gain and specific growth rate of the river crabs added with 3% of the fat source a and 6% of the fat source a are significantly improved compared with those added with 0% of the fat source a. It can be seen that feeding the fat source a disclosed herein does not negatively affect the growth of river crabs.
TABLE 3 influence of the content of mixed fat sources in the feed on the 7 volatile small molecules of river crab (1)
Note: different letters in the same column indicate significant differences (P < 0.05）。
TABLE 4 influence of the content of mixed fat sources in the feed on the volatile aldehydes (C6, 9 aldehyde) of river crabs (1)
Note: different letters in the same column indicate significant differences (P < 0.05）。
As can be seen from table 3 and table 4, the river crabs added with 3% of the fat source a and 6% of the fat source a had significantly increased content of volatile aldehydes compared with the 0% of the fat source a added group, and the increase in abundance of such aldehydes was mainly caused by hexanal, hexenal, and heptanal (i.e., C6, 9 aldehyde). Therefore, the feeding of the fat source A disclosed by the invention can regulate the generation of aldehydes in the muscle of the river crab.
Example III research on application of feed fat source for improving muscle flavor of river crabs
3.1 feed preparation
The test was divided into two groups:
test group 1: feeding iced fresh fish;
test group 2: the artificial compound feed prepared in the first embodiment of the invention is fed, and the fat source of the artificial compound feed comprises the following components: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =3:3:1: 1.
Iced fish are purchased from farmer markets in Pukou.
The experimental daily ration is prepared by taking fish meal, bean pulp, peanut meal, cottonseed meal, rapeseed meal and plasma protein powder as protein sources and alpha-starch as sugar sources, calcium and phosphorus elements are mainly supplied by monocalcium phosphate, trace elements are mixed together to form a premix, particles with the diameter of 5mm are prepared, and the particles are stored at the temperature of-20 ℃ after being ventilated and dried. The formulation of the feed materials tested is detailed in table 5.
Table 5 tests of the feed materials formulation table (2)
Note: each kilogram of premix contains: FeSO4 ·7H2O,25 g；ZnSO4 ·7H2O, 22 g；MnSO4·4H2O, 7g；CuSO4·5H2O, 2.0g；CoCl2·6H2O,0.1 g；Na2SeO30.04 g; KI, 0.026 g; vitamin a,900,000 IU; vitamin B1, 320mg; vitamin B2,1,090 mg; vitamin B5,2,000 mg; vitamin B6, 500mg; vitamin B12,1.6 mg; vitamin C, 5,000 mg; vitamin D, 200,000 IU; vitamin E,4,500 mg; vitamin K3,220 mg; choline, 60,000 mg; inositol, 15,000 mg; pantothenic acid1,000 mg; folic acid, 165 mg; biotin, 100 mg.
3.2 test subjects and feeding management
River crabs are purchased from farmer markets in Pukou city of Jiangsu province.
The experiment was divided into two groups: one group was fed with iced fresh fish, and the other group was fed with the artificial formula feed prepared in the first example of the present invention, and the experiment lasted 8 months, from 3 months to 10 months.
River crabs having an average initial weight of 5.33 ± 0.79g were distributed into 8 large test ponds having a size of 80 × 130 × 1.5m (length × width × depth) at a density of 2 crabs per square meter. Feeding corresponding bait for crab once every day at 17: 00.
The water temperature, pH and dissolved oxygen are respectively 27 +/-2 ℃, 8.0-8.6 and 5mg/L in the culture process.
3.3 growth Performance and volatile Small molecule assay
After the test is finished, weighing the river crabs in the three groups, and calculating the weight gain rate and the specific growth rate, wherein the specific data are detailed in table 6.
The flavor of the river crab is subjected to sensory evaluation and analysis, and the result is shown in figure 1; the headspace solid phase microextraction-gas chromatography-mass spectrometry combined technology is adopted to detect the 7 types of volatile micromolecules, and the result is detailed in table 7.
TABLE 6 growth Performance data Table for test subjects (2)
Note: difference in the same column indicates significant difference (P < 0.05）。
As can be seen from table 6, there was no significant difference in the weight gain rate and specific growth rate between the river crabs fed to the iced fish group and the river crabs fed to the feed group having the mixed fat source of the present invention as the only fat source. Therefore, the mixed fat source disclosed by the invention can not generate negative influence on the growth of the river crabs when being fed, and the feed with the mixed fat source as the only fat source disclosed by the invention can replace the feeding of the iced fresh fish, so that the use amount of the iced fresh fish is greatly reduced, the ecological environment is protected, and the feed cost is reduced.
TABLE 7 influence of the content of the mixed fat sources in the feed on the 7 volatile small molecules of river crabs (2)
Note: difference in the same column indicates significant difference (P < 0.05）。
As can be seen from table 7, the volatile aldehyde substances were significantly increased in the group of river crabs fed with the feed group having the mixed fat source of the present invention as the only fat source, as compared with those in the group of iced fresh fish. As can be seen from the sensory evaluation of fig. 1, this change in aldehydes also affects the appearance of the final flavor.
The raw materials used in the formula of the invention are common feed raw materials which can be produced in large scale in China, and the preparation process is relatively simple. Research results show that the mixed fat source disclosed by the invention can regulate and control the generation of aldehydes in the muscle of the river crab by feeding, so that the muscle flavor of the river crab is improved.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. A feed fat source for improving the muscle flavor of river crabs is characterized in that the fat in the conventional feed raw materials of the river crabs is adjusted to the following formula: 3.5-6.5 parts of mixed fat source, 1-3 parts of docosahexaenoic acid and 1-3 parts of eicosapentaenoic acid.
2. The feed fat source for improving the muscle flavor of the river crabs as claimed in claim 1, wherein the mixed fat source is prepared from a fat source A and a fat source B =0: 6-6: 0.
3. The feed fat source for improving the muscle flavor of the river crabs as claimed in claim 2, wherein the fatty acid composition in the fat source A is as follows: 1-10% of saturated fatty acid, 2-10% of oleic acid, 70-90% of linoleic acid and 5-10% of linolenic acid.
4. The feed fat source for improving the muscle flavor of the river crabs as claimed in claim 2 or claim 3, wherein the fat source A is prepared by the following method:
(1) putting the corn oil and the distilled water into a flask according to the oil-water ratio of 3: 1-1: 3, and heating to slowly raise the temperature to 80 ℃; slowly dripping NaOH solution until the final pH value of the reaction solution reaches 12, reacting at constant temperature for 6 hours, standing for 1-2 hours, and removing lower-layer oil after layering;
(2) transferring the upper-layer reaction solution layered in the step (1) into a three-neck round-bottom flask again, slowly heating to 90 ℃, adding a sulfuric acid solution until the pH value of a reaction system reaches 2, reacting at a constant temperature for 4-5 hours, washing with 65 ℃ distilled water to be neutral, standing for layering, and removing a lower-layer water layer to obtain crude fatty acid;
(3) adding the crude fatty acid obtained in the step (2), urea and absolute ethyl alcohol into a round-bottom flask according to the ratio of 1:5:150(g/g/ml), heating and refluxing in a water bath at 40 ℃, cooling to room temperature after the urea is completely dissolved, and then storing at 5 ℃;
(4) and (4) taking out the mixed liquid preserved in the step (3), quickly filtering under reduced pressure, evaporating ethanol from the filtrate in a water bath at 65-70 ℃, extracting with n-hexane, washing with water for three times, drying with anhydrous sodium sulfate, and continuously evaporating the n-hexane in the water bath at 65-70 ℃ to obtain the fat source A.
5. The feed fat source for improving the muscle flavor of the river crabs as claimed in claim 2, wherein the fatty acid composition in the fat source B is as follows: 50-70% of saturated fatty acid, 10-30% of oleic acid, 1-10% of linoleic acid and 1-10% of linolenic acid.
6. The feed fat source for improving the muscle flavor of the river crabs as claimed in claim 2 or claim 5, wherein the fat source B is composed of the following components: 4-6 parts of beef tallow, 1-3 parts of coconut oil and 1-3 parts of lard oil.
7. An application research of a feed fat source for improving the muscle flavor of river crabs is characterized by comprising two experimental designs, and the specific steps are as follows:
a experimental design I
(1) Preparation of test feed
The test feed is divided into three groups:
fat source composition for test group 1: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =0:6:1: 1;
fat source composition for test group 2: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =3:3:1: 1;
fat source composition for test group 3: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =6:0:1: 1;
the basic daily ration is prepared by taking fish meal, bean pulp, peanut meal, cottonseed meal, rapeseed meal and plasma protein powder as protein sources and alpha-starch as sugar sources, calcium and phosphorus elements are mainly supplied by monocalcium phosphate, trace elements are mixed together to form a premix, particles with the diameter of 4mm are prepared, and the particles are stored at the temperature of-20 ℃ after being ventilated and dried;
(2) test subjects and feeding management
Selecting 270 river crabs with initial weights of 20.07 +/-0.63 g, dividing the river crabs into 3 groups, setting 6 groups in each group to be repeated, randomly distributing the groups in 18 cement ponds, feeding the river crabs with the density of 15 crabs in each pond twice a day during the experiment, and continuously feeding the river crabs for 90 days, wherein the feeding amount of the feed is 5 g/100 g;
(3) growth performance and volatile small molecule assay
After the test is finished, weighing the river crabs in the three groups, calculating the weight gain rate and the specific growth rate, simultaneously detecting 7 types of volatile micromolecules by adopting a headspace solid phase microextraction-gas chromatography-mass spectrometry combined technology, and further detecting the content of C6 and 9 aldehyde by using a liquid chromatograph;
design of B test 2
(1) Preparation of test feed
The test was divided into two groups:
test group 1 was fed iced fresh fish;
the test group 2 fed the feed disclosed by the invention, and the fat source of the feed comprises the following components: fat source a/fat source B/docosahexaenoic acid/eicosapentaenoic acid =3:3:1: 1;
the basic ration of the test group 2 is prepared by taking fish meal, bean pulp, peanut meal, cottonseed meal, rapeseed meal and plasma protein powder as protein sources and alpha-starch as sugar sources, calcium and phosphorus elements are mainly supplied by monocalcium phosphate, trace elements are mixed into premix, the premix is prepared into particles with the diameter of 4mm, and the particles are stored at the temperature of-20 ℃ after being ventilated and dried;
(2) test subjects and feeding management
Selecting river crabs with the average initial weight of 5.33 +/-0.79 g, distributing the river crabs into 8 experimental ponds with the density of 2 river crabs per square meter, dividing the 8 experimental ponds into two groups, feeding ice fresh fishes in one group, feeding artificial mixed feed in the other group, setting the feeding time at 17:00 every day, and continuously feeding for 8 months;
(3) growth performance and volatile small molecule assay
After the test is finished, weighing the river crabs in the three groups, calculating the weight gain rate and the specific growth rate, and detecting the 7 types of volatile micromolecules by utilizing a headspace solid phase microextraction-gas chromatography-mass spectrometry combined technology.
8. The research on the application of the feed fat source for improving the muscle flavor of the river crabs as claimed in claim 7, wherein the first test design has a cement pond size of 2.0m x 0.5m (length x width x height), and the water temperature, the pH and the dissolved oxygen during the cultivation process are 24 ± 2 ℃, 8.5-8.6 and 5mg/L, respectively.
9. The research on the application of the feed fat source for improving the muscle flavor of the river crabs of claim 7, wherein the iced fresh fish in the second experimental design is purchased from farmer markets in Puguo, the specification of the cement pond in the second experimental design is 80m x 130m x 1.5m (length x width x height), and the water temperature, pH and dissolved oxygen during the cultivation process are 27 ± 2 ℃, 8.0-8.6 and 5mg/L, respectively.
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