CN114847418B - Composite fat source for improving muscle quality of tilapia based on accurate nutrition requirement of fatty acid - Google Patents
Composite fat source for improving muscle quality of tilapia based on accurate nutrition requirement of fatty acid Download PDFInfo
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- CN114847418B CN114847418B CN202210570656.1A CN202210570656A CN114847418B CN 114847418 B CN114847418 B CN 114847418B CN 202210570656 A CN202210570656 A CN 202210570656A CN 114847418 B CN114847418 B CN 114847418B
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- tilapia
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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
- 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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- 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
Abstract
The invention belongs to the field of aquatic animal nutrition and feed, and particularly relates to a method for improving tilapia muscle quality based on the accurate nutrition requirement of fatty acid; comprises the following fat source components: soybean oil, lard, tea seed oil and linseed oil; the invention aims to establish a set of fatty acid accurate nutrition regulation technology for tilapia muscle quality, and provides a compound fat source for healthy and effective improvement of the muscle quality of cultured tilapia.
Description
Technical Field
The invention belongs to the field of aquatic animal nutrition and feed, and particularly relates to a method for improving muscle quality of tilapia based on accurate nutrition requirements of fatty acid.
Background
The tilapia (Oreochromis mossambicus) has the characteristics of delicious meat quality, rapid growth vigor, short cultivation period and the like. In 2020, the annual output of tilapia reaches 165 ten thousand tons, wherein the output of Guangdong province reaches 74 ten thousand tons, and the tilapia is an important farmed fish and a main export aquatic product in Guangdong province. At present, with the development of high-density intensive culture, the serious problems of low muscle hardness, low chewiness, poor meat quality and taste and the like of the cultured tilapia are common, and become one of the most important problems in the tilapia industry. It has been reported that, although tilapia breeding yield is rising year by year, its muscle texture characteristics are reduced, meat quality is loose, hardness and chewiness are reduced, taste is poor, leading to a lower price and low breeding profit margin (Dey et al, 2000). Therefore, a small number of farmers imitate the production method of the crisp grass carp, and the broad bean product is adopted to improve the meat taste of the tilapia, so that the cultivation benefit (the mouth price of the embrittled tilapia pond is up to 12 yuan/jin) is improved. However, compared with grass carp, tilapia has lower tolerance to broad bean products, the addition amount of the tilapia is difficult to control, fish death is easy to occur when the addition amount of the tilapia is too high, and embrittlement is poor when the addition amount of the tilapia is too low.
In order to find a safe and effective method for improving the muscle texture characteristics of cultured tilapia, in recent years, scientific workers at home and abroad have conducted related researches based on plant extracts. For example, the addition of mannooligosaccharides to high sugar feeds (45% sugar content) can improve the meat yield, the muscle water retention, the muscle taste and the amino acid nutritional value of tilapia (Ma Yingying, etc., 2021). Under the condition of supplementing 0.3% of gentian extract, the contents of crude protein, essential amino acids and delicious amino acids of tilapia muscle can be obviously improved (Zhao Yao and the like, 2021). However, research for improving muscle quality of cultured fish based on nutrient requirements of fatty acids is not reported at present.
Aiming at the industrial problems, the invention adopts soybean oil, lard, tea seed oil and linseed oil to form a compound oil, optimizes the composition of feed fatty acid by adjusting the proportion of each oil, and mainly develops the research on the precise nutrition regulation and control of the feed fat and fatty acid to develop a compound fat source capable of improving the muscle quality of tilapia mossambica. The achievement of the invention has important significance for the consumption of the tilapia and the development of the breeding industry.
Main references:
ma Yingying, gu Yongyi, gu Tingting, et al (2021) effect of mannooligosaccharides on muscle quality of niloticus fed with high sugar.
Zhao Yao, chen Pei, chen Huiqin, etc. (2021) effects of radix Gentianae extract on muscle quality of gift tilapia, 4-9 of aquatic technology in Jiangxi province (06).
Li,Y.,Zhang,J.,Fu,B.,Xie,J.,et al.(2022).Textural quality,growth parameters and oxidative responses in Nile tilapia(Oreochromis niloticus)fed faba bean water extract diet.[J].PeerJ,10.
Dey,MM.,Bimbao,GB.,Yong,L.,et al.(2000).Current status of production and consumption of tilapia in selected Asian countries.Aquaculture Economics&Management,4,13–31.
Disclosure of Invention
The invention provides that: based on the accurate nutrition requirement of fatty acid, a safe and effective composite fat source capable of improving the muscle quality of tilapia mossambica is developed.
In order to achieve the above purpose, the present invention is realized by the following technical scheme:
composite fat source for improving tilapia muscle quality based on accurate nutrition requirement of fatty acid comprises the following fat source components: soybean oil, lard, tea seed oil and linseed oil.
Further, the fat source and the fatty acid thereof comprise the following mass percent: soybean oil 0.0-8.0%, lard 0.0-3.0%, tea seed oil 0.0-3.0%, linseed oil 0-5.0%; 15.0% -25.0% of Saturated Fatty Acid (SFA), 25.00% -35.00% of monounsaturated fatty acid (MUFA), 6.00% -28.00% of n-3 polyunsaturated fatty acid (PUFA) and 15.00% -50.00% of n-6 PUFA.
Further, the fat source and the fatty acid thereof comprise the following mass percent: 3.0% of soybean oil, 1.0% of lard, 0.5% of tea seed oil and 3.5% of linseed oil; SFA 20.00%, MUFA 20.00%, n-3PUFA 25.00%, n-6PUFA 35.00%.
Drawings
FIG. 1 is a muscle section (HE staining, 40X) of tilapia in the test group of example 1;
FIG. 2 is a control tilapia muscle section (HE staining, 40X) in example 3.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1:
the feed comprises the following feed grease and fatty acid components in percentage: 3.0% of soybean oil, 1.0% of lard, 0.5% of tea seed oil and 3.5% of linseed oil, and adding the grease according to the corresponding proportion, homogenizing and uniformly mixing; SFA 20.0%, MUFA 20.0%, n-3PUFA 25.0%, n-6PUFA 35.0%.
Example 2:
the feed comprises the following feed grease and fatty acid components in percentage: soybean oil 0.0%, lard 3.0%, tea seed oil 3.0% and linseed oil 2.0%, adding the grease according to the corresponding proportion, homogenizing and uniformly mixing; 25.0% SFA, 35.0% MUFA, 15.0% n-3PUFA, 15.0% n-6 PUFA.
Example 3:
the feed comprises the following feed grease and fatty acid components in percentage: 8.0% of soybean oil, 0.0% of lard, 0.0% of tea seed oil and 0.0% of linseed oil, and adding the grease according to the corresponding proportion, homogenizing and uniformly mixing; 15.0% SFA, 29.0% MUFA, 6.0% n-3PUFA, 50.0% n-6 PUFA.
Test object: 300 healthy tilapia is selected, the specification is 40 g/strip, and the test group and the control group are divided into 100 tilapia groups at random.
The test method comprises the following steps: the mixed grease of the embodiment 1 of the invention is fed to a test group, the feed for tilapia is prepared, and the feed prepared by the mixed grease of the embodiment 3 is fed to a control group. The cultivation period was 10 weeks in a pond cage (1.5mX1.5mX12 m), and the same cultivation management was performed on the test group and the control group during cultivation.
After the cultivation is finished, the tilapia mossambica in the test group and the control group is fasted for 24 hours, weighed and measured one by one, the weight and the body length are recorded, and growth performance indexes such as the final weight, the weight gain rate, the specific growth rate and the like and the fullness are statistically analyzed. Taking 3 fish in a test group and a control group respectively, dissecting, and weighing viscera and liver to statistically analyze the viscera body ratio and the liver body ratio; then, placing 3-5g of muscle sample into a centrifuge tube, quickly freezing in liquid nitrogen, and preserving in a refrigerator at-80 ℃ for later use to measure the fatty acid composition; and (3) taking a muscle sample with the size of 1cm, and storing the muscle sample in a fixed liquid for slicing analysis.
Technical effects
Compared with a control group, the composite fat source for improving the muscle quality of tilapia based on the accurate nutrition requirement of fatty acid has no statistical difference (P is more than 0.05) in growth performance such as the weight gain rate, specific growth rate, feed coefficient and the like of the group fish and the index of the feed utilization rate. The fish body fullness of the invention group is obviously higher than that of the control group (P < 0.05), and the content of the muscle collagen is improved by 19.20 percent (P < 0.05). Compared with the control group feed, the muscle fiber diameter of the group fish is small and the density is high; the texture characteristics of muscle hardness, elasticity, chewing property and the like are obviously improved (P is less than 0.05), and the meat quality and taste are improved. In addition, the n-3 polyunsaturated fatty acid (ALA, EPA and DHA) content, and volatile flavor substances such as nonanal, dodecanal, tetradecal and 1-octanol of the muscle group fish are obviously improved (P < 0.05).
Test results: tilapia growth index (table 1), muscle nutritional ingredients (table 2, table 3), muscle texture characteristics and flavor (table 4, table 5); the muscle sections of the test and control groups are shown in detail in fig. 1 and 2.
TABLE 1 Tilapia growth Performance index
TABLE 2 Effect of conventional muscle composition and physical Properties of Tilapia mossambica
TABLE 3 Tilapia muscle fatty acid composition
TABLE 4 tilapia muscle volatile flavor levels
TABLE 5 muscle texture Properties of Tilapia
Claims (1)
1. A composite fat source for improving tilapia muscle quality based on accurate nutrition demand of fatty acid is characterized in that: the feed comprises the following feed grease and fatty acid components in percentage: 3.0% of soybean oil, 1.0% of lard, 0.5% of tea seed oil and 3.5% of linseed oil, and adding the grease according to the corresponding proportion, homogenizing and uniformly mixing; SFA 20.0%, MUFA 20.0%, n-3PUFA 25.0%, n-6PUFA 35.0%.
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| CN115500433B (en) * | 2022-09-27 | 2024-03-26 | 中国水产科学研究院黄海水产研究所 | Method for balancing fatty acid in fish feed, feed and application |
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