JP2020145974A - Farmed fish farming method, method for producing squeezed residue mixed molded feed for farmed fish, and squeezed residue mixed molded feed for farmed fish - Google Patents

Abstract

To provide a farmed fish farming method, in which squeezed residue of citrus depressa is used, with which the original taste of fish is not remarkably changed, which adds the flavor and aroma of citrus depressa to the fish while suppressing fish smell and providing deliciousness.SOLUTION: Lethrinus nebulosus, red sea bream, grouper, or rachycentron canadum is a target as farmed fish. A squeezed residue mixed molded feed which is formed by mixing squeezed residue after squeezing citrus depressa fruits with hull to a mixed sea fish feed having a fish meal as a main material is fed for a predetermined period before landing of the farmed fish.SELECTED DRAWING: Figure 6

Description

The present invention relates to a method for culturing aquaculture fish that adds a citrus scent to the meat of the aquaculture fish, a method for producing a squeezed residue mixed molded feed for aquaculture fish used in this aquaculture method, and a squeezed residue mixed molded feed for aquaculture fish to be given to the farmed fish. Regarding.

FIG. 7 is a graph showing the world fishery and aquaculture production and future forecasts.
Currently, 50% of the world's fishery production is aquaculture. The aquaculture industry is expected to exceed 60% by 2030, while the fishing industry for natural resources has peaked. In other words, the aquaculture industry is a growing industry globally, but in reality, Japan's production has not increased at all.
FIG. 8 is a graph showing the forecast of changes in fishery production up to 2030.
Fishery production forecasts by country and region show a global average increase of 23.6% by 2030, with positive growth expected in all countries and regions.
However, only Japan has negative growth. From this, it can be said that the decline of the Japanese fishery is unique in the world.
FIG. 9 is a graph showing the breakdown of fishery production in Okinawa Prefecture (2017).
Meanwhile, in Okinawa Prefecture, the aquaculture industry exceeded 50% of the total fishery production for the first time last year. However, 93% of the aquaculture production is mozuku, and only 3% of the fish are fish. In Okinawa prefecture, the aquaculture itself is declining.

By the way, in recent years, fruit fish have been attracting attention mainly in western Japan.
Fruit fish is a farmed fish raised by mixing ingredients such as citrus fruits with a mixed feed that is a bait.
Originally developed by Kochi University for the purpose of suppressing discoloration of fish meat, it not only suppresses the fishy odor pointed out by people who dislike fish, but also has the advantage of being able to feel the scent of fruits.
There are many fruit fish such as "Yuzuburi" developed by Kochi University, "Kabosuburi" (registered trademark) of Oita Prefectural Fisheries Cooperative, and "Mikan Fish" (registered trademark) of Ehime Prefecture. It is commercially successful as a special product of. All of them are grown by feeding farmed fish with a mixed feed made by adding citrus fruit juice and peel.
Non-Patent Document 1 describes "Yuzuburi" developed by Kochi University.
Non-Patent Document 1 describes that as a result of breeding yellowtail for the first time in 30 days with a feed containing 10% yuzu juice added to a commercially available feed, aroma components were transferred and accumulated in the body of yellowtail.
Further, Non-Patent Document 1 describes that a feed containing 50 g of yuzu peel paste per 1.45 kg (wet weight) of the feed was used instead of the yuzu juice. In addition, when using Yuzu peel paste, it is desirable to add 100 g or less per 1.45 kg (wet weight) of feed, and it is described that when it is added excessively, it causes a decrease in growth and an increase in environmental load due to indigestion. Has been done.
Non-Patent Document 2 describes "Kabosu Buri" developed by the Oita Prefectural Agriculture, Forestry and Fisheries Research and Guidance Center.
Non-Patent Document 2 describes that the time until browning of bloody muscles can be extended by up to 40 hours by feeding 30 times with a feed containing 1% of kabosu juice added to the feed.
Further, in Non-Patent Document 2, by using a feed containing 0.5% of pericarp powder obtained by drying and powdering kabosu pericarp, the time until browning of bloody muscles can be further extended as compared with the addition of fruit juice, and an aroma component can be obtained. It is stated that more can be migrated.
Non-Patent Document 3 describes "tangerine fish" developed by the Ehime Prefectural Agriculture, Forestry and Fisheries Research Institute.
In Non-Patent Document 3, yellowtail is bred for 2 weeks on a mixed feed containing about 10% of the peels of Satsuma mandarin, Iyokan, or Yuzu, which suppresses the fishy odor and browning of bloody meat and has a citrus scent. It is stated that can be produced.
Further, in Non-Patent Document 3, the "method using oil extracted from the peel" is suitable because the growth is stagnant during the feeding period by feeding the peel and the white fish such as red sea bream is hard to smell. It is stated that
Patent Document 1 describes "a method using oil extracted from pericarp" described in Non-Patent Document 3.
Patent Document 1 describes "a feed for farmed fish, which is obtained by collecting from citrus peel by a pressing method and adding crudely refined peel oil without distillation". In the crude refining here, as described in paragraph number (0016) of Patent Document 1, an oil-containing mud-like liquid consisting of the remaining peel and the residual liquid obtained by squeezing Iyokan juice is taken out by centrifuging.
Further, in Patent Document 1, a crudely refined pericarp oil (Example 1) mixed with the remaining pericarp after squeezing Iyokan juice by crushing it as it is is designated as Comparative Example 1 and fed for 8 weeks. The result is described. According to Patent Document 1, the pericarp oil is 0.2% in Example 1, and the crushed pericarp is 10% (containing 0.25% pericarp oil) in Comparative Example 1, but it is contained in the first muscle. It is described that the Iyokan pericarp oil component is contained more than twice as much in Example 1 as in Comparative Example 1 (Patent Document 1, FIG. 2).

Japanese Patent No. 6344563

Yoshihisa Fukada, "Development of Fruit Fish", Journal of the Japanese Society of Cooking Science, 2017, Vol. 50, No. 3, p. 124-126 Hitokazu Koyabu, “Establishment of scientific features and production standards necessary for branding farmed fish (Kabosuburi)”, 6th Setonaikaiku Suisan Forum, National Research and Development Corporation Fisheries Research Agency Setonaikaiku Suisan Research Institute Setonaikaiku Block Fisheries Research Institute Directors' Association October 24, 2015, p. 5-6 Kaori Mizuno, "Sell the new brand" Mikan Fish "of Aiiku Fish! , 6th Setonaikaiku Suisan Forum, National Research and Development Corporation Seto Inland Sea Fisheries Research Institute Setonaikaiku Block Fisheries Experiment Station Directors' Meeting October 24, 2015, p.3-4

Although it is a fruit fish that has established a new position as a farmed fish, it is not produced in earnest in Okinawa Prefecture. Therefore, the inventors belonging to Okinawa Prefectural Okinawa Fisheries High School developed fruit fish using citrus fruits produced in Okinawa Prefecture as a new brand aquaculture fish in the sluggish prefecture fish farming, and activated the prefecture's fish farming. Furthermore, I worked on research with the aim of contributing to the development of the Japanese aquaculture industry.
As a preliminary experiment, Experiment 1 was conducted to verify whether the scent and flavor of Hirami Lemon (a citrus fruit representing Okinawa Prefecture known nationwide under the name of Shikuwasa) can be added to the fish meat of Hamafueki.
Hamafueki (local name: Taman) was used as the fish species. The body size was about 25 cm in length, which is distributed as a product. Currently, the amount of aquaculture is decreasing, but it is a species that has been cultivated in the prefecture for a long time. In addition, our school has been engaged in breeding for many years, and one of the reasons for selection is that the number of adult fish is uniform.
10 (a) is a photograph showing the material used in Experiment 1, FIG. 10 (a) is Hamafueki, FIG. 10 (b) is a flatfish lemon, FIG. 10 (c) is a mixed feed for saltwater fish used, and FIG. 10 (d). ) Is the breeding aquarium used.
(1) Method of Experiment 1 In two partitioned aquariums A and B (2 tons each), two types of food are fed to Hamafueki raised at the same density under the same conditions such as quantity, number of times, and time. .. After that, the sashimi is sampled and a questionnaire survey is conducted.
(2) Feeding feed A tank: General mixed feed for saltwater fish (trade name: still brilliant 5P manufactured by Sakamoto Feed Co., Ltd.)
B tank: Saltwater fish compound feed soaked in 100% fruit juice of a commercially available citrus depressa for 12 hours (3) Feeding method 5 g per animal per day was given in two divided doses, morning and afternoon.
(4) Feeding period One month was set with reference to the case of fruit fish commercialized in other prefectures.
(5) Tasting Questionnaire Survey Twenty-one staff members of our school sampled two types of sashimi raised on different diets and answered questions Q1 to Q3.
Q1: Which one strongly felt the scent of citrus fruits?
Q2: Which one did you feel the smell of fish?
Q3: Which one did you find delicious?
FIG. 11 shows the results of a questionnaire survey on Experiment 1.
As shown in FIG. 11 (a), 62% of humans strongly perceive the citrus scent of Hamafueki by feed-raising soaked in 100% Shikuwasa fruit juice.
In addition, as shown in FIG. 11 (b), 43% of the humans felt a fishy odor in the normal mixed feed-fed Hamafueki, whereas the Hamafueki by the feed-fed soaked in 100% Shikuwasa fruit juice had a fishy odor. Only 5% of people felt the sensation.
In addition, as shown in FIG. 11 (c), there are many humans who feel that the Lethrinidae produced by the diet soaked in 100% citrus depressa fruit juice is more delicious than the Lethrinidae produced by the normal compound feed.
Although there were some individual differences in the taste and aroma, it was confirmed that the flavor and aroma of Hirami Lemon was added to the fish meat and had the effect of suppressing the fishy odor without significantly changing the original taste of the fish meat of Hamafueki. It was.

By the way, according to Non-Patent Document 1, there is a result that fish meat contains more fragrant components when fed with a feed mixed with kabosu peel than kabosu juice, and the unique scent component of hirami lemon is a substance called limonene. It was found that it was abundant in the peel.
Therefore, we hypothesized that it would be possible to add aroma and flavor to the fish meat of Hamafueki by feeding a feed mixed with pericarp rather than feeding a feed mixed with citrus depressa juice and pulp, and conducted Experiment 2. went.
The feeding method, feeding period, and tasting questionnaire survey are the same as in Experiment 1. In addition, 27 staff members of our school answered the tasting questionnaire survey.
(1) Method of Experiment 2 In the four partitioned aquariums A, B, C, and D (2 tons each), the amount, number of times, and time of all four types of food are the same for the Lethrinidae raised at the same density. Feed under conditions. After that, the sashimi is sampled and a questionnaire survey is conducted.
(2) Feeding feed A Tank: Saltwater fish compound feed B Water tank: Saltwater fish compound feed mixed and molded only with saltwater fish skin C Water tank: Saltwater fish compound feed mixed with only the flesh of flatfish lemon Things D Aquarium: A mixture of saltwater fish mixed feed and hirami lemon fruit as a whole and molded (3) Method of making mixed mixed feed A feed in which each part of the fruit is mixed with saltwater fish mixed feed is prepared by the procedure shown in Fig. 12. did. Based on the fact that it is molded with a hardness similar to that of moist pellets, the mixing ratio was adjusted while paying attention to the viscosity, and finally the weight ratio of the mixed feed for saltwater fish and the fruit was set to approximately 1: 1.
FIG. 13 shows the results of a questionnaire survey on Experiment 2.
As shown in FIG. 13 (a), 22% of humans have a strong citrus scent in the feed-fed Hamafueki mixed with only the pericarp, whereas 52% of the Hamafueki by the feed-fed mixed with the whole fruit. Has a strong citrus scent.
In addition, as shown in FIG. 13 (b), 25% of the humans who felt the fishy odor in the Lethrinidae fed with feed mixed with only the peel, were mixed with the feed mixed with only the pulp and the whole fruit. Only 14% of the humans who felt the fishy odor of the feed-fed Hamafueki.
Further, as shown in FIG. 13 (c), there are many humans who feel that the feed-growth mixed with only the peel and the feed-growth with the whole fruit are more delicious than the hamafueki with the feed-growth mixed only with the flesh.
In this way, slightly different from the hypothesis, feeding a diet containing whole fruits has a stronger flavor and aroma than a mixture of only skins, and the result is that the fishy odor is suppressed. When the Hamafueki was sashimi-grown, the fish cultivated on a diet containing whole fruits had a distinct difference from the fish cultivated on other diets, such as the scent of hirami lemon when cut open.
By the way, the inventors have learned that the squeezing efficiency of citrus depressa is about 50%, a large amount of squeezed residue is discharged, and the treatment of the squeezed residue is a problem.
From the results of Experiment 2, the feed mixed with only the peel and the feed mixed with the whole fruit strongly felt the citrus aroma, did not feel the fishy smell, and felt delicious. We focused on the effective use of squeezed residue.

In the present invention, the squeezed residue of hirami lemon is used to cultivate farmed fish that allows the flavor and aroma of hirami lemon to be added to the fish meat without significantly changing the original taste of the fish meat, suppress the fish odor, and feel the deliciousness. The purpose is to provide a method.

The method for culturing farmed fish according to claim 1 is a method for cultivating farmed fish that adds a citrus scent to the meat of the farmed fish.
As the farmed fish, targeting Hamafueki, red sea bream, grouper, or cedar,
A mixed feed for saltwater fish, which is mainly made of fish meal, is mixed with the juice residue after squeezing the fruit of Hirami lemon with a pericarp using a centrifugal juicer.
It is characterized in that the farmed fish is fed for a predetermined period before landing.
According to the second aspect of the present invention, in the method for culturing aquaculture fish according to the first aspect, the juice residue is mixed with the saltwater fish mixed feed at a weight ratio of 0.8 to 1.2. The predetermined period of feeding is 4 days or more and less than 14 days.
The method for producing a mixed molded feed containing a squeezed residue for aquaculture fish according to claim 3 is to squeeze the fruit of Hirami Lemon with a centrifugal juicer with the peel, and then squeeze it with the centrifugal juicer. It is characterized in that the juice residue after juice is mixed with a mixed feed for seawater fish using fish meal as a main raw material and formed.
The squeezed residue mixed molded feed for farmed fish according to claim 4 is a mixed feed for saltwater fish using fish meal as a main raw material, and the fruit of Hirami lemon is squeezed with a centrifugal squeezing machine with the peel. It is characterized in that it was formed by mixing the subsequent juice residue.

According to the present invention, aquaculture that utilizes the squeezed residue of Hirami Lemon to add the flavor and aroma of Hirami Lemon to the fish meat without significantly changing the original taste of the fish meat, suppress the fishy odor, and feel the deliciousness. You can cultivate fish.

A photograph showing a centrifugal juice squeezing machine according to Example 1 of the present invention and a juice juice residue after being squeezed by a centrifugal juicer. Graph showing the results of the questionnaire survey on Experiment 3 Photograph showing the sea surface cage used in Experiment 4 Graph showing the results of the questionnaire survey on Experiment 4 Photograph showing the gas chromatograph mass spectrometer used for the measurement and the measurement experiment Gas chromatograph A graph showing the contents of limonene, terpinene, and cymene in fish meat measured using a mass spectrometer. Graph showing global fishery and aquaculture production and future forecasts Graph showing forecast of changes in fishery production up to 2030 Graph showing the breakdown of fishery production in Okinawa Prefecture (2017) Photograph showing the materials used in Experiment 1 Graph showing the results of the questionnaire survey on Experiment 1 Photograph showing the procedure for making mixed feed Graph showing the results of the questionnaire survey on Experiment 2

The method for culturing aquacultured fish according to the first embodiment of the present invention targets aquaculture fish such as Hamafueki, Madai, Hata, or Sugi, and uses fish meal as a main raw material for a mixed feed for saltwater fish, and the fruit skin of Hirami lemon. The squeezed residue mixed molded feed formed by mixing the squeezed residue after being squeezed with a centrifugal separation type squeezing machine is fed for a predetermined period before landing of the farmed fish. According to the present embodiment, the squeezed residue of hirami lemon is used to add the flavor and aroma of hirami lemon to the fish meat without significantly changing the original taste of the fish meat, suppressing the fishy odor and feeling the deliciousness. Can cultivate fish can be cultivated.

In the second embodiment of the present invention, in the method for culturing farmed fish according to the first embodiment, the squeezed residue is mixed with a mixed feed for saltwater fish at a weight ratio of 0.8 to 1.2. However, the predetermined period for feeding is 4 days or more and less than 14 days. According to this embodiment, the flavor and aroma of citrus depressa can be added to the fish meat by feeding for a short period of time, the fish odor can be suppressed, and the taste can be felt.

According to the third embodiment of the present invention, the method for producing a mixed-molded feed containing a squeezed residue for farmed fish is to squeeze the fruit of Hirami Lemon with a centrifuge squeezing machine with the fruit skin attached, and then use the centrifugal squeezing machine. The juice residue after squeezing is mixed with a mixed feed for saltwater fish using fish meal as a main raw material and formed. According to the present embodiment, it is possible to obtain a feed capable of suppressing the fish odor by adding the flavor and aroma of citrus depressa to the fish meat.

The squeezed residue mixed molded feed for farmed fish according to the fourth embodiment of the present invention is a mixed feed for saltwater fish using fish meal as a main raw material, and the fruit of Hirami lemon is squeezed with a centrifugal juice squeezing machine with the peel. It is formed by mixing the juice residue after juice. According to the present embodiment, the flavor and aroma of citrus depressa can be added to the fish meat, and the fish odor can be suppressed.

The squeezed residue mixed molded feed for farmed fish according to Example 1 of the present invention is prepared by squeezing the fruit of Hirami Lemon with a centrifugal juice squeezing machine into a mixed feed for saltwater fish using fish meal as a main raw material. It is formed by mixing the juice residue of.
In a centrifuge juicer, the fruits are crushed by a chopper attached to the center of the lower part of the centrifuge, and the fruits are centrifuged while being rubbed by a screen on the circumference. The fruits of Citrus depressa are put into the centrifuge juicer with the peel. Therefore, the squeezed residue used in Example 1 remains after squeezing the juice of Hirami Lemon, such as pericarp, citrus depressa (small bag covering the flesh), citrus depressa (thin skin of the flesh), and sand (flesh). It is a part of, and seeds, and also contains essential oil components. In the centrifuge juice squeezing machine, some of the components of the peel and flesh are mixed in the juice.

FIG. 1 is a photograph showing a squeezed residue after squeezing with a centrifugal juice squeezer and a centrifugal juice squeezer.
In addition to the centrifugal juice squeezing machine, the juice squeezing machine includes, for example, a squeezing juice squeezing machine, and the component content differs depending on the method of squeezing and separating the fruit juice. For example, Reference 1 (Effect of Extraction Method on Yield and Quality of Citrus depressa Juice Food Science Technology Research, 2007, Vol. 13, No. 4, p. 281-285) and Reference 2 (Kazuna Miyagi, 7 others, "Shikuwasha""Effects of Juicer on Juicer's Sunny and Sensual Properties", Journal of Japan Food Storage Science, May 2009, Vol. 35, No. 3, p.21-126), Centrifugal juicer , Belt press juicer, and screw press juicer have been reported to have different fruit juice quality and polymethoxyflavonoid content.

As Comparative Example 1, a mixed feed for saltwater fish using fish meal as a main raw material was molded by mixing the juice residue after squeezing the fruit of Hirami lemon with a squeezing juice machine with the peel. There was.
According to Non-Patent Document 3 and Patent Document 1, "oil extracted from pericarp" is effective, so Comparative Example 2 and Comparative Example 3 were prepared.
In Comparative Example 2, a mixed feed for saltwater fish containing fish meal as a main raw material was soaked in floral water. Floral water is a collection of vaporized water vapor obtained by heating plants and contains a trace amount of essential oil components. Floral water is mainly used in cosmetics and deodorants.
In Comparative Example 3, the essential oil extracted from Hirami Lemon was added to a mixed feed for saltwater fish using fish meal as a main raw material.
The mixed feed for saltwater fish used in Example 1 and Comparative Examples 1 to 3 is the same as the feed used in Experiment 2. As the juice residue used in Example 1 and Comparative Example 1, the juice residue after being squeezed by a juice squeezing machine was frozen and stored, and thawed when mixed with a saltwater fish mixed feed.
In Example 1 and Comparative Example 1, the mixing of the saltwater fish mixed feed and the squeezed residue was adjusted at the same ratio as in Experiment 2.
In Comparative Example 2, the saltwater fish compound feed was immersed in floral water for 12 hours in the same manner as in Experiment 1.
Comparative Example 3 was adjusted to be 0.4 g per 1 kg of fish body weight as described in Non-Patent Document 3 and Patent Document 1.

In Experiment 3, feed breeding of Example 1 and Comparative Examples 1 to 3 was carried out.
The fish species, aquarium (4 used for each category), feeding method, feeding period, and tasting questionnaire survey are the same as in Experiment 1 and Experiment 2. The tasting questionnaire survey was answered by our school staff and 52 processors.
FIG. 2 shows the results of a questionnaire survey on Experiment 3.
As shown in FIG. 2 (a), 86% of the humans of the feed-fed Hamafueki of Example 1 strongly felt the citrus scent, whereas the Hamafueki of the comparative example 1 of the feed-fed had 4%. The feed-fed citrus fruit of Example 2 was only 2%, and the feed-fed citrus fruit of Comparative Example 3 was only 8%.
In addition, as shown in FIG. 2 (b), 41% of the humans who felt the fishy odor in the feed-fed Hamafueki of Comparative Example 1 and 33 people who felt the fishy odor in the feed-fed Hamafueki of Comparative Example 2. %, In the feed-fed Hamafueki of Comparative Example 3, 26% of the humans felt a fishy odor, and in the feed-fed Hamafueki of Example 1, no humans felt a fishy odor.
In addition, as shown in FIG. 2 (c), 58% of the humans felt that the feed-fed Hamafueki of Example 1 was delicious.
As described above, it was confirmed that by using the squeezed residue mixed molded feed for farmed fish according to Example 1, the scent of hirami lemon was strongly felt, the fish odor was eliminated, and the taste was also felt.
In Example 1, the weight ratio of the saltwater fish mixed feed and the fruit was set to about 1: 1, but the juice residue was 0.6 to 1.4, preferably 0, with respect to the saltwater fish mixed feed. The weight ratio may be in the range of 8. to 1.2.

In Experiment 4, for the purpose of confirming the effect on other fish species and verifying the shortest feeding period in which the effect can be obtained, the squeezed residue for cultured fish according to Example 1 was mixed with red sea bream cultivated in a sea surface cage. This was done using molded feed.
FIG. 3 is a photograph showing the sea surface cage used in Experiment 4.
In Experiment 4, the cultured fish were picked up every 3 to 4 days after the start of feeding with the squeezed residue mixed molded feed for cultured fish according to Example 1, and the tasting questionnaire survey was conducted after the feeding was stopped for 3 days.
The tasting questionnaire survey was conducted 8 times from the start of feeding with the squeezed residue mixed molded feed for farmed fish according to Example 1 to 32 days on average with 32 people.

FIG. 4 shows the results of a questionnaire survey on Experiment 4.
The questionnaire consisted of four items: strongly felt, faintly felt, not felt, and not understood, in response to "Did you feel the scent of citrus fruits?"
As shown in FIG. 4, although there was no clear increasing tendency with the passage of days, 42% already felt the scent after 4 days. From this, the effect can be confirmed if the feeding period is 4 days or more, and the effect can be expected even if it is less than 14 days, further 10 days or less, and further 7 days or less.
In the free description in the questionnaire, it was stated that there was no fishy smell (38 people), it was refreshing (12 people), it was easy to eat (9 people), and it had a good texture (8 people). However, it was evaluated that it could be handled as a product.
From Experiment 4, the scent of red sea bream was also felt in red sea bream, and the effect of suppressing the fishy odor was confirmed. In addition, the effect appeared 4 days after the start of feeding, and it was confirmed that a sufficient effect could be obtained even with short-term feeding.

The measurement results of the flavor component content in the fish meat using the feed in Experiments 2 and 3 will be described below.
FIG. 5 is a photograph showing a gas chromatograph mass spectrometer used for the measurement and a measurement experiment.
FIG. 6 shows the contents of limonene, terpinene, and cymene in fish meat as measured using a gas chromatograph mass spectrometer.
"Mixed feed for saltwater fish", "Mixed feed for saltwater fish and only the skin of terpinene", and "Mixed feed for saltwater fish and flesh of terpinene" used in Experiment 2 were mixed and molded. For "things", limonene, terpinene, and simen were not detected.
As shown in FIG. 6, the "mixed feed for saltwater fish and the whole fruit of terpinene" used in Experiment 2 and Comparative Example 1, Comparative Example 2 and Comparative Example 3 used in Experiment 3 are predetermined. At the level, the contents of limonene, terpinene, and cymene could be confirmed, but prominent values were detected in Example 1.
From the results shown in FIG. 6, the results of the questionnaire survey in Experiment 2 and Experiment 3 could be supported.

As described above, a squeezed residue formed by mixing a mixed feed for saltwater fish using fish meal as a main raw material with a squeezed residue after squeezing the fruit of Hirami lemon with a centrifugal squeezing machine with the peel. By feeding the mixed molded feed for a predetermined period before landing the farmed fish, the flavor and aroma of the fishmeal can be added to the fishmeat without significantly changing the original taste of the fishmeal, and the fishy odor can be suppressed and the taste can be felt. Farmed fish can be cultivated.
In the mixed molded feed for squeezed residue for cultured fish according to the present invention, the squeezed residue after squeezing the fruit of Hirami lemon with a centrifugal squeezing machine with the peel is squeezed by the centrifugal squeezing machine. It can be produced by mixing it with a mixed feed for seawater fish that uses fish meal as the main raw material and molding it, and it is possible to obtain a feed that can suppress the fish odor by adding the flavor and aroma of hirami lemon to the fish meat.
In addition, as a fish species other than Hamafueki and red sea bream, it is also suitable for groupers and cedars, which are easy to get fat.
As the squeezed residue to be mixed with the saltwater fish mixed feed, the squeezed residue after squeezing the fruit of Hirami Lemon with the pericarp by a centrifugal squeezing machine is used as it is, and the squeezed residue dried at low temperature Alternatively, a juice residue crushed after being further dried at a low temperature may be used.

The present invention is also applicable to farmed fish species other than Lethrinidae, red sea bream, grouper, and Japanese cedar.

Claims (4)

It is a method of farming farmed fish that adds a citrus scent to the fish meat of farmed fish.
As the farmed fish, targeting Hamafueki, red sea bream, grouper, or cedar,
A mixed feed for saltwater fish, which is mainly made of fish meal, is mixed with the juice residue after squeezing the fruit of Hirami lemon with a pericarp using a centrifugal juicer.
A method for culturing aquaculture fish, which comprises feeding the aquaculture fish for a predetermined period before landing. The juice residue was mixed with the saltwater fish compound feed in a weight ratio of 0.8 to 1.2.
The method for culturing farmed fish according to claim 1, wherein the predetermined period of feeding is 4 days or more and less than 14 days. The fruit of Hirami Lemon is squeezed with a centrifuge juicer with the peel,
The juice residue after squeezing with the centrifuge juice squeezing machine
A method for producing a squeezed residue mixed molded feed for aquaculture fish, which is formed by mixing with a mixed feed for saltwater fish using fish meal as a main raw material. A farmed fish that is formed by mixing a mixed feed for saltwater fish that uses fish meal as the main raw material with the squeezed residue after squeezing the fruit of Hirami Lemon with a centrifugal squeezing machine with the peel. Juicer residue mixed molded feed.