JP3895133B2 - Meat quality improvement method for cultured fish - Google Patents
Meat quality improvement method for cultured fish Download PDFInfo
- Publication number
- JP3895133B2 JP3895133B2 JP2001191461A JP2001191461A JP3895133B2 JP 3895133 B2 JP3895133 B2 JP 3895133B2 JP 2001191461 A JP2001191461 A JP 2001191461A JP 2001191461 A JP2001191461 A JP 2001191461A JP 3895133 B2 JP3895133 B2 JP 3895133B2
- Authority
- JP
- Japan
- Prior art keywords
- feed
- fish
- pepper
- weight
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013372 meat Nutrition 0.000 title claims description 16
- 241000251468 Actinopterygii Species 0.000 title description 29
- 238000000034 method Methods 0.000 title description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 17
- 239000006002 Pepper Substances 0.000 claims description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims description 10
- 235000017804 Piper guineense Nutrition 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 6
- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 235000019733 Fish meal Nutrition 0.000 claims description 3
- 235000019764 Soybean Meal Nutrition 0.000 claims description 3
- 229960002504 capsaicin Drugs 0.000 claims description 3
- 235000017663 capsaicin Nutrition 0.000 claims description 3
- 239000004467 fishmeal Substances 0.000 claims description 3
- 239000004455 soybean meal Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 230000037213 diet Effects 0.000 claims 1
- 235000005911 diet Nutrition 0.000 claims 1
- 235000019688 fish Nutrition 0.000 description 28
- 238000009395 breeding Methods 0.000 description 16
- 230000001488 breeding effect Effects 0.000 description 16
- 230000037396 body weight Effects 0.000 description 15
- 239000003925 fat Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 12
- 240000008574 Capsicum frutescens Species 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 241000722363 Piper Species 0.000 description 9
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 239000001390 capsicum minimum Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 235000019786 weight gain Nutrition 0.000 description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 description 5
- 241000276707 Tilapia Species 0.000 description 5
- 210000001835 viscera Anatomy 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000004584 weight gain Effects 0.000 description 5
- 241001125048 Sardina Species 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000019512 sardine Nutrition 0.000 description 4
- 230000009278 visceral effect Effects 0.000 description 4
- 240000004160 Capsicum annuum Species 0.000 description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 210000000683 abdominal cavity Anatomy 0.000 description 3
- 210000000577 adipose tissue Anatomy 0.000 description 3
- 239000001728 capsicum frutescens Substances 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 241001282110 Pagrus major Species 0.000 description 2
- 241000700159 Rattus Species 0.000 description 2
- 241001247145 Sebastes goodei Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000003674 animal food additive Substances 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000277338 Oncorhynchus kisutch Species 0.000 description 1
- 241000277275 Oncorhynchus mykiss Species 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 241000861914 Plecoglossus altivelis Species 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 206010047139 Vasoconstriction Diseases 0.000 description 1
- 210000000579 abdominal fat Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 229940007061 capsicum extract Drugs 0.000 description 1
- 239000001943 capsicum frutescens fruit extract Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000010339 dilation Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000009200 high fat diet Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019691 monocalcium phosphate Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 229940077082 red pepper extract Drugs 0.000 description 1
- 235000019553 satiation Nutrition 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 230000025033 vasoconstriction Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Images
Classifications
-
- 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
Landscapes
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
Description
【０００１】
【産業上の利用分野】
本発明は、養殖魚に給餌することにより、適度に脂がのった肉質に改善する養殖魚の肉質改善法に関する。
【０００２】
【従来の技術】
養殖魚は必要以上に脂がのりすぎていることが食味を落としている一因とされている。また、養殖魚は天然魚と比較して腹腔に多量の脂肪を蓄積しているため、体重に対する内臓の重量比が高く可食部の歩留まりが低い。
【０００３】
【発明が解決しようとする問題】
本発明は、これら養殖魚の問題点を解決し、適度に脂がのった肉質に改善し、しかも可食部の歩留まりを高くする養殖魚の肉質改善法を提供するものである。
【０００４】
【課題を解決するための手段】
日本栄養・食糧学会誌Ｖｏｌ．４５，Ｎｏ．４，３０３〜３１２，１９９２、河田照雄「香辛料辛味成分の機能に関する栄養生化学的研究」には、トウガラシ辛味成分の吸収についてラットを用いて検討し、トウガラシ辛味成分であるカプサイシンを添加したラードを主成分とする高脂肪食を１０日間与えたラットでは、対照群と比較して、体重の変化はほぼ同じであったが、腎周囲脂肪組織重量および血清トリグリセリド値に有意な低下が認められたと報告されている。
本発明者らは鋭意研究を重ねた結果、養殖魚にトウガラシあるいはトウガラシ成分の溶け込んだ油を添加した飼料を給餌することにより、適度に脂がのった肉質に改善し、しかも可食部の歩留まりを高くすることができることを見いだし本発明を完成するに至った。
【０００５】
本発明は、養殖魚にトウガラシあるいはトウガラシ成分よりなる肉質改善剤を与えること、好ましくは肉質改善剤を添加した飼料を給餌することにより与えることを特徴とする養殖魚の肉質改善法である。
【０００６】
上記の飼料が飼料原料１００重量部に対して上記の肉質改善剤０．１〜２５重量部の割合で添加する飼料であり、本発明は、養殖魚にトウガラシあるいはトウガラシ成分よりなる肉質改善剤を飼料原料１００重量部に対して０．１〜２５重量部の割合で添加した飼料を給餌することを特徴とする養殖魚の肉質改善法である。
【０００７】
本発明が対象とする魚類は好ましくは養殖魚である。具体的には、ブリ、マダイ、ギンザケ、ニジマス、ヒラメ、フグ、アジ、アユ、コイ、ウナギ、ティラピア等の魚類が例示される。
【０００８】
本発明で用いるトウガラシは、主成分がカプサイシンであり、アスコルビン酸、カロチノイドを含み、消化液の分泌促進、下痢止め、鎮痛、血管の収縮及び拡張作用を有する。トウガラシは粉末状を用いることができるが、トウガラシ果実をそのまま用いることもてきる。飼料添加油は主に魚油が挙げられるが、植物油脂、動物油脂の限定はない。
【０００９】
トウガラシを飼料中に添加する量は、飼料原料１００ｇに対して０．１〜２５ｇの割合で配合する。あるいは、飼料添加油１００ｇに対して０．１〜２５０ｇの割合で混合した混合物を飼料に添加する。
【００１０】
【実施例】
以下に実施例を示し、本発明をより具体的に説明する。本発明はこれらの実施例によって何ら限定されるものではない。
【００１１】
実施例１
ティラピアヘの給餌試験
方法：平均体重２３．１ｇのティラピアを３０尾用いた。試験区は６０×３０×３０（ｃｍ3）水槽を用い、コントロール（Control)区、トウガラシ−１区、トウガラシ−２区の３区設け、各試験区に１０尾づつ収容した。
【００１２】
各試験区に共通する飼料配合は、飼料原料中に魚粉２５％、大豆粕２０％、小麦２７％、α−スターチ１０％、ビタミンミックス２％、ミネラルミックス１％であった。コントロール区の飼料は飼料原料中に米糠１０％、イワシフィードオイル５％を上記共通配合に配合した。トウガラシ−１区の飼料は飼料原料中にトウガラシ粉末１０％、イワシフィードオイル５％を配合し上記共通配合に配合した。トウガラシ−２区の飼料は飼料原料中にトウガラシ粉末１０％、イワシフィードオイル５％になるように混合し５０℃に一晩置いたものを上記共通配合に配合した。飼料は原料を全て均一に混合後、ペレッターを用いて作製した。
【００１３】
給餌は１日４回、飽食給餌とし、飼育は１５３日間行った。飼育水温は２５℃であった。飼育開始から３７日後に体重を測定し、体重増加率と飼料効率を求めた。
飼育開始から１００日後に体重を測定し、体重増加率と飼料効率を求め、体重が３〜７番目に重い個体については一般成分の分析と腹腔脂肪を含む内臓重量の測定を行った。
飼育開始から１５３日後に体重を測定し、体重増加と飼料効率を求め、可食部の粗脂肪含量の分析と腹腔脂肪を含む内臓重量の測定を行った。
飼育開始から３７、１００、１５３日後のいずれの測定日においても、２日間の餌止めを行った。
【００１４】
結果：図１に示すとおり、飼育開始から３７日後の体重増加はコントロール区が１．９３倍であったのに対し、トウガラシ−１区が１．９７倍、トウガラシ−２区が１．９４倍でありトウガラシあるいはトウガラシ抽出油添加区がいずれも高かった。飼育開始から１５３日後の体重増加率はコントロール区が５．１８倍であったのに対し、トウガラシ−１区が６．１６倍、トウガラシ−２区が６．５３倍でありいずれも高かった。
【００１５】
図２に示すとおり、飼育開始から３７日後の飼料効率はコントロール区が１０１．０％、トウガラシ−１区が９１．６％、トウガラシ−２区が９９．３％といずれも高かった。しかし、飼育開始から１５３日後の飼料効率はコントロール区が５０．３％であったのに対し、トウガラシ−１区が５８．６％、トウガラシ−２区が８２．８％でありいずれも高かった。
【００１６】
表１（魚体重に対する内臓の割合）に示すとおり、飼育開始から１００日後の体重に対する腹腔脂肪を含む内臓の割合は、コントロール区が１０．１％であったのに対し、トウガラシ−１区が９．７％、トウガラシ−２区が７．９％でありトウガラシあるいはトウガラシ抽出油添加区がいずれも低かった。
飼育開始から１５３日後の体重に対する腹腔脂肪と内臓の割合は、コントロール区が８．４％であったのに対し、トウガラシ−１区が１０．０％、トウガラシ−２区が７．４％であった。
その時の魚体重を表２（内臓重量を測定した平均魚体重）に示した。
表３に示すとおり、飼育開始から１５３日後の魚体重に対する腹腔内の粗脂肪の絶対量は、コントロール区が３．７％であったのに対し、トウガラシ−１区が３．４％、トウガラシ−２区が２．９％であった。
【００１７】
【表１】
【表２】
【表３】
実施例２
ハマチへの給餌試験
方法：平均体重３４．８ｇのハマチを６０尾用いた。試験区は２ｔ水槽を用い、コントロール区、トウガラシ区の２区設け各試験区に３０尾、１水槽につき１５尾ずつ収容した。
【００２１】
各試験区に共通する飼料配合は、飼料原料中に魚粉５９．３２％、大豆粕４．２４％、小麦１１．８６％、ホスピタンＣ０．０１％、モノプロンＳ０．１３％、澱粉２．５４％、ビタミンマダイ１．０２％、ミネラルモイスト０．１７％、炭酸カルシウム０．５０％、第一リン酸カルシウム０．４２％、イワシフィードオイル１５．２６％であった。コントロール区の飼料は飼料原料中に米糠４．５３％を上記共通配合に配合した。トウガラシ区の飼料は飼料原料中にトウガラシ粉末０．１０％、米糠４．４３％を配合し上記共通配合に配合した。飼料は原料を全て均一に混合後、２軸エクストルーダを用いて作製した。
【００２２】
給餌は１日４回、飽食給餌とし、飼育は９０日間行った。飼育水温は２５℃であった。飼育開始から３０日後に体重を測定し、体重増加率と飼料効率を求めた。間引きをして各試験区５尾にし、９０日後に官能検査を行った。
【００２３】
表４に示すとおり、飼育開始から３０日後の体重増加率はコントロール区が３７５．４％であったのに対し、トウガラシ区が４３９．５％であり、一方、飼料効率はコントロール区が１．１７であったのに対し、トウガラシ区が１．２４であり、いずれもトウガラシ区が高かった。
【００２４】
【表４】
表５に示すとおり、パネル１０人で官能検査を行ったところ、コントロール区と比べトウガラシ区は、脂っこさがなく、歯応えがあり、生臭さが少なく、味が強く、総合評価で好まれた。
【００２６】
【表５】
【発明の効果】
本発明は、適度に脂がのった肉質に改善し、しかも可食部の歩留まりを高くすることができる養殖魚の肉質改善法を提供することができる。
（１）体脂肪の減少
養殖魚は脂が乗りすぎていることが指摘されている。トウガラシ添加飼料の給餌により、魚の体脂肪を減少させることができる。
（２）摂餌性、成長性および飼料効率の向上
トウガラシ添加飼料の給餌により、摂餌性が向上し、成長が良くなる。また、飼料効率が向上する。
（３）歩留まりの向上
養殖魚は内臓および腹腔に多量の脂肪を蓄積していることが多い。トウガラシ添加飼料の給餌により、体重に占める腹腔脂肪を含む内臓重量の割合が減少することにより、可食部の歩留まりが向上する。
【図面の簡単な説明】
【図１】ティラピアの体重変化を示す説明図である。
【図２】ティラピアの飼料効率を示す説明図である。[0001]
[Industrial application fields]
TECHNICAL FIELD The present invention relates to a method for improving the quality of cultured fish that is fed to cultured fish to improve the quality of meat with a moderate amount of fat.
[0002]
[Prior art]
It is said that the aquaculture fish has a lack of taste because it has more fat than necessary. In addition, farmed fish accumulate a large amount of fat in the abdominal cavity as compared with natural fish, so the weight ratio of internal organs to body weight is high and the yield of edible parts is low.
[0003]
[Problems to be solved by the invention]
The present invention provides a method for improving the quality of cultured fish that solves these problems of cultured fish, improves the quality of meat with a moderate amount of fat, and increases the yield of the edible portion.
[0004]
[Means for Solving the Problems]
Japanese Journal of Nutrition and Food, Vol. 45, no. 4,303-312, 1992, Teruo Kawada “Nutrition biochemical study on the function of spicy spicy ingredients”, examined the absorption of hot pepper ingredients with rats, and added lard with capsaicin, a hot pepper ingredient. In rats fed a high-fat diet as the main ingredient for 10 days, the change in body weight was almost the same as that in the control group, but a significant decrease was observed in the perirenal adipose tissue weight and serum triglyceride level. It has been reported.
As a result of intensive studies, the inventors have improved the meat quality to be moderately greasy by feeding the farmed fish with a feed supplemented with capsicum or an oil in which the capsicum component is dissolved. The inventors have found that the yield can be increased and have completed the present invention.
[0005]
The present invention is a method for improving the quality of cultured fish, characterized in that the cultured fish is provided with a meat quality improving agent comprising a red pepper or a pepper component, preferably by feeding a feed supplemented with the meat quality improving agent.
[0006]
The above-mentioned feed is a feed added at a ratio of 0.1 to 25 parts by weight of the above-mentioned meat quality improving agent to 100 parts by weight of the feed raw material, and the present invention provides a meat quality improving agent comprising a red pepper or a red pepper component on the cultured fish. A method for improving the quality of cultured fish characterized by feeding a feed added at a ratio of 0.1 to 25 parts by weight with respect to 100 parts by weight of a feed raw material.
[0007]
The fish targeted by the present invention is preferably a cultured fish. Specific examples include fish such as yellowtail, red sea bream, coho salmon, rainbow trout, flounder, puffer fish, horse mackerel, sweetfish, carp, eel, and tilapia.
[0008]
The chili pepper used in the present invention has capsaicin as a main component, contains ascorbic acid and carotenoid, and has digestive fluid secretion promotion, diarrhea prevention, analgesia, vasoconstriction and dilation. The pepper can be used in powder form, but the pepper fruit can be used as it is. The feed additive oil mainly includes fish oil, but there is no limitation on vegetable oils and animal fats.
[0009]
The amount of the pepper added to the feed is blended at a rate of 0.1 to 25 g with respect to 100 g of the feed raw material. Or the mixture mixed in the ratio of 0.1-250g with respect to 100g of feed additive oil is added to feed.
[0010]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples. The present invention is not limited by these examples.
[0011]
Example 1
Feeding test method for tilapia: 30 tilapia having an average weight of 23.1 g were used. The test group used a 60 × 30 × 30 (cm 3 ) water tank, and was provided with three sections, a control group, a red pepper-1 section, and a red pepper-2 section, and 10 units were accommodated in each test section.
[0012]
The feed composition common to each test section was 25% fish meal, 20% soybean meal, 27% wheat, 10% α-starch, 2% vitamin mix, and 1% mineral mix in the feed material. For the feed in the control group, 10% of rice bran and 5% of sardine feed oil were blended in the above-mentioned common composition. The feed of the pepper-1 section was blended with the above-mentioned common blend by blending 10% pepper powder and 5% sardine feed oil in the feed material. The feed of the pepper-2 section was mixed with the above-mentioned common composition, which was mixed in the feed raw material so that it became 10% pepper powder and 5% sardine feed oil and placed overnight at 50 ° C. The feed was prepared using a pelleter after all the raw materials were mixed uniformly.
[0013]
Feeding was carried out four times a day with satiety feeding, and rearing was carried out for 153 days. The breeding water temperature was 25 ° C. The body weight was measured 37 days after the start of the breeding, and the weight gain rate and feed efficiency were determined.
The body weight was measured 100 days after the start of the breeding, the weight gain rate and the feed efficiency were determined, and the individual with the third to seventh heaviest body weight was analyzed for general components and the visceral weight including abdominal fat.
The body weight was measured 153 days after the start of the breeding, the body weight gain and feed efficiency were determined, the crude fat content of the edible portion was analyzed, and the visceral weight including the peritoneal fat was measured.
On any measurement day after 37, 100, and 153 days from the start of breeding, food was stopped for 2 days.
[0014]
Results: As shown in FIG. 1, the increase in body weight 37 days after the start of breeding was 1.93 times in the control group, 1.97 times in the pepper-1 group, and 1.94 times in the pepper-2 group. Both the hot pepper and red pepper extract oil added sections were high. The rate of weight gain after 153 days from the start of breeding was 5.18 times in the control group, 6.16 times in the pepper-1 group, and 6.53 times in the pepper-2 group, both of which were high.
[0015]
As shown in FIG. 2, the feed efficiency 37 days after the start of breeding was 101.0% for the control group, 91.6% for the pepper-1 group, and 99.3% for the pepper-2 group. However, the feed efficiency after 153 days from the start of the breeding was 50.3% in the control group, whereas it was 58.6% in the pepper-1 group and 82.8% in the pepper-2 group, both of which were high. .
[0016]
As shown in Table 1 (ratio of viscera to fish body weight), the ratio of viscera containing peritoneal fat to the
The ratio of peritoneal fat and viscera to body weight 153 days after the start of the breeding was 8.4% in the control group, 10.0% in the pepper-1 group, and 7.4% in the pepper-2 group. there were.
The fish body weight at that time is shown in Table 2 (average fish body weight obtained by measuring the visceral weight).
As shown in Table 3, the absolute amount of crude fat in the abdominal cavity relative to the weight of the fish 153 days after the start of breeding was 3.7% in the control group, 3.4% in the pepper-1 group, and pepper. -2 section was 2.9%.
[0017]
[Table 1]
[Table 2]
[Table 3]
Example 2
Feeding test method for hamachi: 60 hamachi having an average weight of 34.8 g were used. The test zone was a 2t water tank, and two fish were provided in the control zone and capsicum zone, and 30 fish were accommodated in each test zone and 15 fish were contained in each water bath.
[0021]
The feed composition common to each test area is 59.32% fish meal, 4.24% soybean meal, 11.86% wheat, 0.01% hospitan C, 0.13% monopron S, and 2.54% starch. Vitamin red sea bream 1.02%, mineral moist 0.17%, calcium carbonate 0.50%, monobasic calcium phosphate 0.42%, sardine feed oil 15.26%. For the feed in the control zone, 4.53% of rice bran was mixed in the above-mentioned common composition in the feed material. For the pepper feed, 0.10% pepper powder and 4.43% rice bran were blended in the feed ingredients, and blended into the above-mentioned common blend. The feed was prepared using a biaxial extruder after mixing all the raw materials uniformly.
[0022]
Feeding was carried out four times a day, satiation feeding, and breeding was carried out for 90 days. The breeding water temperature was 25 ° C. Body weight was measured 30 days after the start of breeding, and the weight gain and feed efficiency were determined. Thinning was performed to obtain 5 fish in each test section, and a sensory test was performed 90 days later.
[0023]
As shown in Table 4, the
[0024]
[Table 4]
As shown in Table 5, the sensory test was conducted by 10 panelists. As compared with the control group, the chili pepper group had no greasy, crisp, less raw odor, strong taste, and was preferred for comprehensive evaluation. .
[0026]
[Table 5]
【The invention's effect】
INDUSTRIAL APPLICABILITY The present invention can provide a method for improving the quality of cultured fish that can improve the quality of meat with a moderate amount of fat and increase the yield of edible portions.
(1) Decrease in body fat It has been pointed out that cultured fish is overfitted with fat. The body fat of fish can be reduced by feeding the pepper-added feed.
(2) Improvement of feeding ability, growth ability and feed efficiency Feeding of the pepper-added feed improves feeding ability and improves growth. Moreover, feed efficiency is improved.
(3) Improving the yield Cultured fish often accumulate a large amount of fat in the internal organs and abdominal cavity. By feeding the pepper-added feed, the percentage of visceral weight including peritoneal fat in the body weight decreases, thereby improving the yield of the edible portion.
[Brief description of the drawings]
FIG. 1 is an explanatory diagram showing weight change of tilapia.
FIG. 2 is an explanatory diagram showing feed efficiency of tilapia.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001191461A JP3895133B2 (en) | 2001-06-25 | 2001-06-25 | Meat quality improvement method for cultured fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001191461A JP3895133B2 (en) | 2001-06-25 | 2001-06-25 | Meat quality improvement method for cultured fish |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8289124A Division JPH10113131A (en) | 1996-10-12 | 1996-10-12 | Fish feed additive oil and fish feed for improving meat quality |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006274667A Division JP4382795B2 (en) | 2006-10-06 | 2006-10-06 | How to reduce body fat in farmed fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002034469A JP2002034469A (en) | 2002-02-05 |
| JP3895133B2 true JP3895133B2 (en) | 2007-03-22 |
Family
ID=19030078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001191461A Expired - Lifetime JP3895133B2 (en) | 2001-06-25 | 2001-06-25 | Meat quality improvement method for cultured fish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3895133B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100442991C (en) * | 2004-03-11 | 2008-12-17 | 广州鹭业水产有限公司 | Pelletized feed for java tilapia clean fish and manufacturing method thereof |
| CN103798542B (en) * | 2014-01-23 | 2016-05-04 | 中国水产科学研究院淡水渔业研究中心 | A kind of amino acid pattern balance tilapia feed |
-
2001
- 2001-06-25 JP JP2001191461A patent/JP3895133B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2002034469A (en) | 2002-02-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2294117C2 (en) | Shaped fish semi-finished product for preschool and school infant nutrition | |
| Hernández et al. | Enhancement of shrimp Litopenaeus vannamei diets based on terrestrial protein sources via the inclusion of tuna by-product protein hydrolysates | |
| JP2002536984A (en) | Animal feed supplements to enhance the nutritional value of animal products | |
| CN110250354A (en) | A kind of staple food for pets and its preparation method and application | |
| MX2011000887A (en) | Livestock feed additive and livestock feed composition. | |
| JP2004057156A (en) | Feed for pisciculture | |
| MX2008011950A (en) | Palatability enhancers for pet food and methods of manufacture. | |
| CN111557395A (en) | Low-fish-meal compound feed for preventing and treating enteritis of pelteobagrus fulvidraco and preparation method thereof | |
| KR101390725B1 (en) | The pork feed comprising methyl sulfur and the pork acquired therefore | |
| JPH0898659A (en) | Fish feed having improving effect on stress | |
| RU2497377C1 (en) | Chicken fodder | |
| JP3895133B2 (en) | Meat quality improvement method for cultured fish | |
| JP2023033328A (en) | Novel palatable pet food composition | |
| JP4382795B2 (en) | How to reduce body fat in farmed fish | |
| RU2279819C1 (en) | Dietetic minced meat semi-finished products | |
| JPH0368665B2 (en) | ||
| Jaber et al. | Preparation and utilization of fish waste protein concentrate in diets for young common carp, Cyprinus carpio L. | |
| JPH10113131A (en) | Fish feed additive oil and fish feed for improving meat quality | |
| JPH08275734A (en) | Production of feed additive | |
| JP2004329019A (en) | Glycerol adsorption feed | |
| RU2589792C1 (en) | Method of producing "silver line" fodder for unproductive animals with sensitive stomach | |
| RU2470548C1 (en) | Fish caviar analogue | |
| JPH04271754A (en) | Preparation of cattle and poultry feed and cattle meat | |
| AU653009B2 (en) | Food supplement for improved meat production | |
| Haetami | Pairing Coconut and Candlenut Oil as Feed Supplement in Low Protein Diet with Addition Se on Feed Efficiency of Red Nile Fish (Oreochromis Niloticus) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20060412 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20060606 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20060606 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20060808 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20061006 |
|
| A911 | Transfer of reconsideration by examiner before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20061013 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20061212 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20061213 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R154 | Certificate of patent or utility model (reissue) |
Free format text: JAPANESE INTERMEDIATE CODE: R154 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121222 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121222 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20151222 Year of fee payment: 9 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |