CN113729128B - 一种促进罗非鱼肉质脆化的饲料添加剂及其制备方法 - Google Patents
一种促进罗非鱼肉质脆化的饲料添加剂及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种促进罗非鱼肉质脆化的饲料添加剂及其制备方法,按照重量比例计,其包括配方:蚕豆水提物45‑70%、氨基酸复合物10‑25%、以及其它添加剂。本发明的添加剂可明显提高罗非鱼肌肉脆化程度(提高肌肉纤维直径、提高肌肉硬度、提升咀嚼型),与纯投喂蚕豆相比,罗非鱼生长速度更快。
Description
技术领域
本发明属于水产饲料添加剂领域,,具体涉及一种促进罗非鱼肉质脆化的饲料添加剂及其制备方法。
背景技术
罗非鱼在我国养殖量巨大,长期以来主要以出口为主,但近几年外销受阻,转内销成为罗非鱼产业发展的关键。但国内价格持续低迷,罗非鱼产业需要重新调整优化、升级结构,进一步推动国罗非鱼产业健康持续发展。在这样的市场背景下,脆肉罗非鱼的出现,无疑为罗非鱼打开内销市场提供了突破口。
传统的罗非鱼肉质脆化手段之一是借鉴草鱼肉质脆化(俗称脆肉鲩)的方法,即在养殖后期,连续使用蚕豆代替配合饲料投喂3-4个月,最终达到肉质脆化的目的。此种方法的弊端在于:(1)蚕豆营养有限,罗非鱼生长速度偏慢,脆化周期较长。(2)生长后期罗非鱼肝脏、肠道受损严重,死亡率较高。另一手段之是把蚕豆粉碎后作为饲料原料添加到饲料配方中投喂罗非鱼。此种方法虽然罗非鱼生长速度较单纯投喂蚕豆快,但是弊端在于生长后期肠道、肝脏仍然受损严重,死亡率较高,且蚕豆的添加比例较高导致饲料生产难度偏大。此外,不少研究尝试从蚕豆中提取功能性因子或者添加其他植物提取物作为饲料添加剂来达到肉质脆化的目的,但只是在肌肉的质构上发现有变化,仍未达到商品化的肉质脆化程度。
中国专利申请CN 112617054A公开了种罗非鱼脆化饲料,包括:40-68重量份的蚕豆粉、20-35重量份的麸皮、5-10重量份的甲鱼料和1-7重量份的四黄粉,能够有效改善罗非鱼的肉质,可以显著提高罗非鱼肌肉的胶原蛋白含量,增加其肌肉的硬度,使得其肉质致密且富有弹性、口感爽脆和风味独特,咀嚼度增加。同时,该罗非鱼脆化饲料不仅具有较高的适口性和生物学利用率,且营养趋于全价平衡,能够适应罗非鱼较弱的消化系统,其消化吸收率高,显著提高了罗非鱼肉质改良养殖过程中的生长速度,而且罗非鱼在脆化养殖过程中死亡率低,养成周期短和脆化率高。该罗非鱼脆化饲料能够减轻对水质的污染,改善罗非鱼的生长性能,生态效益和经济效益明显。
生产实践和研究表明,投喂蚕豆可使草鱼肉质变得结实而有韧性,称“脆肉鲩”,表现为鱼体肌肉硬度、耐咀性、弹性、回复性和黏着性的显著增加。此现象同样在罗非鱼、鲫鱼、斑点叉尾鮰等水产品种上发现。另外,有研究采取醇、酮或酯作为溶剂提取蚕豆脆化功能性因子,但均未获得实质性成功。也有研究采取蚕豆水提物的方式投喂草鱼,但是经养殖投喂试验后草鱼肉质亦未发现明显脆化。
发明内容
为了解决罗非鱼肉质脆化的问题,本发明提供了一种罗非鱼肉质脆化的饲料添加剂及其制备方法,该添加剂可使养殖罗非鱼肌肉显著脆化,达到商品化脆肉程度。为了实现上述目的,本发明采取的技术方案如下:
作为本发明的第一方面,涉及一种促进罗非鱼肉质脆化的饲料添加剂,按照重量比例计,其包括配方:蚕豆水提物45-70%、氨基酸复合物10-25%、以及其它添加剂。本发明一方面使用水而非醇、酮或酯作为溶剂提取蚕豆中的功能性脆化因子;另一方面,采用氨基酸复合物与蚕豆水提取物复配的方式,增强脆化效果。
在本发明的一个优选实施方式中,所述氨基酸复合物10-25%是指羟脯氨酸1-5%、谷氨酸1-3%、色氨酸2-5%、精氨酸1-6%、赖氨酸0.5-4%。鱼肌肉经过蚕豆脆化后,肌纤维结构和成分均发生了明显的变化,尤其是胶原蛋白含量大幅增加,羟脯氨酸作为胶原蛋白的特征性氨基酸,含量也大幅提高。所以本发明把羟脯氨酸作为辅助性脆化因子添加到蚕豆水提物中复配,结果显示对肌肉脆化具有额外增强作。此外,不少研究表明氨基酸类物质,如赖氨酸、色氨酸、谷氨酸及精氨酸均对动物肌肉纤维直径、肌肉硬度及咀嚼型具有正面作用,但是,之前的研究都是单一氨基酸的添加,本发明把这几种氨基酸复合作为脆化辅助因子,最终结果显示,对罗非鱼肉质脆化效果显著。
在本发明的一个优选实施方式中,所述其它添加剂是指:豆粕5-15%,细统糠4-12%,滑石粉5-14%,维生素C0.2-0.55%、维生素E0.1-0.44%。
作为本发明的另一方面,还涉及一种使罗非鱼肉质脆化的饲料添加剂的制备方法,其步骤如下:
(1)将干蚕豆粉碎后浸泡20-30h,过滤杂质后,加入纯净水开始浸提,水温控制在60-100℃,浸提时间控制在6-8h,后经微波处理,转入旋转蒸发仪蒸馏,取得水提物产物;
(2)将原料按配方量混合,经过除杂后进行超微粉碎;
(3)上述所有原料经浆叶混合机混合;
(4)避光包装。
本发明另一方面还涉及上述饲料添加剂在促进罗非鱼肉质脆化中的应用,其包括:将所述饲料添加剂添加到罗非鱼膨化饲料中使用,添加量占成罗非鱼饲料配方的10-20wt%。
在本发明的一个优选实施方式中,所述促进罗非鱼肉质脆化包括同时提高肌肉纤维直径、提高肌肉硬度、提升咀嚼型。
有益效果
本发明的有益效果至少体现在如下三方面:
1、可明显提高罗非鱼肌肉脆化程度(提高肌肉纤维直径、提高肌肉硬度、提升咀嚼型);
2、与纯投喂蚕豆相比,罗非鱼生长速度更快;
3、所用原料来源供应稳定,生产工艺简单。
具体实施方式
为了进一步理解本发明,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
如无特殊说明,本发明实施例中所涉及的试剂均为市售产品,均可以通过商业渠道购买获得。
实施例1:
(1)将干蚕豆粉碎(粉碎细度:95%过60目筛)后浸泡24h,过滤杂质后,加入纯净水开始浸提,水温控制在80℃,浸提时间控制在7h,后经微波处理10分钟,转入旋转蒸发仪进行减压蒸馏至黏稠状,取得水提物产物;
(2)本发明将原料按重量份数计:蚕豆水提物180份、豆粕6份、羟脯氨酸50份、谷氨酸25份、色氨酸30份、精氨酸5.5份、赖氨酸5份,细统糠30份,滑石粉10份,维生素C 0.7份、维生素E1份,经过除杂后进行超微粉碎,粉碎细度95%过80目;
(3)上述所有原料经浆叶混合机混合180s;
(4)避光包装。
对照例1:
与实施例1相同,其区别在于不加入复合氨基酸。
对照例2:
与实施例1相同,其区别在于将复合氨基酸替换为同等重量的谷氨酸和赖氨酸的混合物,两者的重量比例为5:1。
对照例3:
与实施例1相同,其区别在于将蚕豆水提物替换为同等重量的干蚕豆粉(粉碎细度:95%过60目筛),浸泡24h至软心
实施例2:产品验证试验
发明人于2020年在广东联鲲集团珠海中试基地网箱系统做产品验证试验,具体如下:
1、实验设计
实验饲料在福建大北农生物科技有限公司海康基地生产,以罗非鱼成鱼料为基础饲料配方,分别添加10%的上述实施例1和对照例所制备的添加剂,混合物产品,饲料经调质、制粒、烘干后,密封包装,室温保存待用。
2、实验鱼及养殖系统
实验罗非鱼体重500±20g,从珠海平沙镇一水产养殖场购得。
实验开始时选取体质健壮、活力好的成鱼450尾,随机分到15个试验网箱,每个试验箱30尾,分别放养于15个网箱(1.5m*1.5m*2m)内(池塘水深为3米)。水温25-30℃,pH7.0-7.5,每网箱中均放置有充气泵,以保持溶氧量在6mg/L以上。另外,池塘中放置4台爬水车,供增氧。养殖实验过程均采用饱食投喂,实验周期4个月。
3、结果
3.1生长情况
投喂实验饲料4个月后,使用本发明添加剂的罗非鱼的增重显著高于对照组,具体见表1。
表1.脆化功能性添加剂对罗非鱼生长性能和饲料利用的影响(平均值±标准误,n=3)
3.2鱼体肌肉营养成分
投喂实验饲料4个月后,使用本发明添加剂的罗非鱼肌肉粗蛋白、粗脂肪含量显著高于对照例1-3组,而胶原蛋白含量虽然高于0添加对照组,但与对照例1-3组之间没有实质性差异,具体见表2。
表2.脆化功能性添加剂对罗非鱼肌肉成分的影响(%鲜重,平均值±标准误,n=3)
3.3肉质脆化改良程度
投喂实验饲料4个月后,使用本发明添加剂的罗非鱼肌纤维密度、弹性、咀嚼力和凝聚性显著高于对照例组,硬度低于对照例3,回复力各组之间没有实质性差异,具体见表3。
表3.脆化功能性添加剂对罗非鱼肉质的影响(平均值±标准误,n=3)
以上描述了本发明优选实施方式,然其并非用以限定本发明。本领域技术人员对在此公开的实施方案可进行并不偏离本发明范畴和精神的改进和变化。
Claims (4)
1.一种促进罗非鱼肉质脆化的饲料添加剂,原料按重量份数计:蚕豆水提物180份、豆粕6份、羟脯氨酸50份、谷氨酸25份、色氨酸30份、精氨酸5.5份、赖氨酸5份、细统糠30份、滑石粉10份、维生素C 0.7份、维生素E 1份。
2.权利要求1所述饲料添加剂的制备方法,其步骤如下:
(1)将干蚕豆粉碎后浸泡20-30h,过滤杂质后,加入纯净水开始浸提,水温控制在60-100℃,浸提时间控制在6-8h,后经微波处理,转入旋转蒸发仪蒸馏,取得水提物产物;
(2)将原料按配方量混合,经过除杂后进行超微粉碎;
(3)上述所有原料经桨叶混合机混合;
(4)避光包装。
3.权利要求1所述饲料添加剂在促进罗非鱼肉质脆化中的应用,其包括:将所述饲料添加剂添加到罗非鱼膨化饲料中使用,添加量占罗非鱼饲料配方的10-20wt%。
4.根据权利要求3所述的应用,所述促进罗非鱼肉质脆化包括同时提高肌肉纤维直径、提高肌肉硬度、提升咀嚼型。
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