JPH10113131A - Fish feed additive oil and fish feed for improving meat quality - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide pisciculture feed and a pisciculture feed additive capable of improving meat quality to appropriately include fat and increasing the yield of an edible part. SOLUTION: This fish feed additive oil or fish feed contains red pepper as a meat quality improving agent. The red pepper can be a red pepper component. It is added by the ratio of the red pepper 0.1-250 pts.wt. to the 100 pts.wt. of the feed additive oil or a feed raw material and manufacture is performed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish feed additive oil and a meat quality-improved fish feed which can be fed to fishes, especially cultured fish, so as to be able to improve meat quality to a moderately greasy quality.

[0002]

2. Description of the Related Art It is considered that one of the causes of a decrease in taste of cultured fish is that fat is unnecessarily excessively attached. Moreover, since the cultured fish accumulates a large amount of fat in the abdominal cavity as compared with the natural fish, the weight ratio of the viscera to the body weight is high, and the yield of the edible portion is low.

[0003]

DISCLOSURE OF THE INVENTION The present invention solves the problems of these cultured fishes and improves the meat quality to a moderately greasy quality.
Moreover, the present invention provides a fish feed and a fish feed additive capable of increasing the yield of the edible portion.

[0004]

[Means for Solving the Problems] Journal of Japanese Society of Nutrition and Food V
ol. 45, no. No. 4,303-312, 1992, Teruo Kawata, "Nutrient Biochemical Study on the Function of Spice Pungent Components", examined the absorption of hot pepper hot ingredients using rats, and examined lard to which capsicin, a hot pepper hot ingredient, was added. In rats fed a high-fat diet as the main component for 10 days, changes in body weight were almost the same as in the control group, but significant reductions in perirenal adipose tissue weight and serum triglyceride levels were observed. It has been reported. The present inventors have conducted intensive studies and found that feeding a cultured fish to which a pepper or an oil in which a pepper component was dissolved was added to feed the fish to improve the meat quality to a moderately fat level, and that the edible portion was improved The inventors have found that the yield can be increased, and have completed the present invention.

[0005] The present invention is a fish feed additive oil characterized by containing pepper as a meat quality improving agent. The capsicum may be a capsicum component. The fish feed additive oil of the present invention is produced by adding pepper at a ratio of 0.1 to 250 parts by weight to 100 parts by weight of the feed additive oil.

[0006] The present invention is a fish feed containing pepper as a meat quality improving component. Preferably, pepper is 0.1 to 2 parts per 100 parts by weight of feed material.
It can be contained at a ratio of 5 parts by weight. The fish feed additive oil of the present invention can be used as the pepper.

[0007] The fishes targeted by the present invention are preferably farmed fish. Specifically, fish such as yellowtail, red sea bream, coho salmon, rainbow trout, flounder, puffer fish, horse mackerel, ayu, carp, eel, tilapia and the like are exemplified.

The chili pepper used in the present invention is mainly composed of capsaicin, contains ascorbic acid and carotenoids, and has a digestive juice secretion promoting, diarrheal controlling, analgesic, vasoconstricting and dilating effect. The pepper can be used in powder form, but the pepper fruit can also be used as it is. The feed additive oil mainly includes fish oil, but is not limited to vegetable oil and animal oil.

The amount of pepper added to the feed is 0.1 to 25 g per 100 g of feed material. Alternatively, 0.1 to 2 per 100 g of feed additive oil
The mixture mixed at a rate of 50 g is added to the feed.

[0010]

The present invention will be described more specifically with reference to the following examples. The present invention is not limited by these examples.

Example 1 Feeding test to tilapia Method: 30 tilapias having an average body weight of 23.1 g were used. The test plot uses a 60 × 30 × 30 (cm ³ ) water tank,
A control section, a capsicum section 1 and a capsicum section 2 were provided in three sections, and 10 fish were accommodated in each test section.

The feed composition common to each test group was as follows: fish feed 25%, soybean meal 20%, wheat 27%, α-starch 10%, vitamin mix 2%, mineral mix 1% in feed raw materials. For the feed in the control section, 10% of rice bran and 5% of sardine feed oil were mixed in the above-mentioned common composition in the feed material. The feed of the pepper-1 group was prepared by mixing 10% of pepper powder and 5% of sardine feed oil in the feed raw material and blending them in the above-mentioned common formulation. The feed of the pepper-2 section was mixed with the feed raw material such that the pepper powder was 10% and the sardine feed oil was 5%, and the mixture was left overnight at 50 ° C., and was blended in the above-mentioned common formulation. The feed was prepared using a pelletizer after uniformly mixing all the raw materials.

[0013] Feeding is made four times a day, and the feeding is satiety.
I went for 53 days. The breeding water temperature was 25 ° C. The body weight was measured 37 days after the start of breeding, and the weight gain and feed efficiency were determined. 100 days after the start of breeding, body weight was measured to determine the rate of weight gain and feed efficiency. For individuals weighing the third to seventh heaviest, analysis of general components and measurement of visceral weight including peritoneal fat were performed. Body weight was measured 153 days after the start of breeding, weight gain and feed efficiency were determined, analysis of crude fat content in edible parts and measurement of visceral weight including peritoneal fat were performed. Feeding was stopped for 2 days on any of the measurement days 37, 11, and 153 days after the start of breeding.

Results: As shown in FIG.
Seven days later, the control group showed 1.93-fold increase in body weight, whereas the pepper-1 section was 1.97-fold and the pepper-2 section was 1.94-fold, and either the pepper or the extract with pepper extract added. Was also expensive. 1 from the start of breeding
The body weight increase rate after 53 days was 5.18 times in the control section, 6.16 times in the pepper-1 section, and 6.53 times in the pepper-2 section, all of which were high.

As shown in FIG. 2, the feed efficiency of the control plot was 101.0%, the pepper-1 plot was 91.6%, and the pepper-2 plot was 99.3% after 37 days from the start of rearing.
And both were high. However, the feed efficiency 153 days after the start of breeding was 50.3% in the control group, 58.6% in the pepper-1 group, and 2% in the pepper-2 group.
The ward was 82.8%, which was high.

As shown in Table 1 (ratio of visceral organs to fish body weight), the percentage of visceral organs containing peritoneal fat relative to body weight 100 days after the start of rearing was 10.1% in the control group, whereas the ratio in the pepper group was 10%. One section was 9.7%, and Pepper-2 section was 7.9%, and both the pepper and the pepper extracted oil-added sections were low. 1 from the start of breeding
The ratio of abdominal fat and visceral to body weight after 53 days was 8.4% in the control group, whereas the ratio of pepper was lower than that in the control group.
One section was 10.0%, and Pepper-2 section was 7.4%. The weight of the fish at that time is shown in Table 2 (mean fish weight obtained by measuring the weight of internal organs). As shown in Table 3, 15
The absolute amount of crude fat in the abdominal cavity relative to the body weight of the fish 3 days later was 3.7% in the control group, 3.4% in the pepper-1 group, and 2.9% in the pepper-2 group. there were.

[0017]

[Table 1] (%) ────────────────────────────── Number of breeding days Control Pepper-1 Pepper-2 ──── １００ 100 10.1 9.7 7.9 153 8.4 8.4 10.0 7.4 ──── ──────────────────────────

[0018]

(Table 2) (g) {Number of days of breeding control Pepper-1 Pepper-2} {100 104.8 112.9 95.0 153 182.2 237.9 236.8} ──────────────────────────

[0019]

[Table 3] (%) ────────────────────────────── Days of breeding Control Pepper-1 Pepper-2 ──── ────────────────────────── 153 3.7 3.4 2.9 ────────────── ────────────────

Example 2 Feeding test to hamachi Method: Sixty hamachi with an average weight of 34.8 g were used. The test section used a 2t water tank, and two sections of a control section and a capsicum section were provided. Each test section contained 30 fishes and 15 fishes per water tank.

The feed composition common to each test group is as follows: 59.32% of fish meal, 4.24% of soybean meal, and 11.1% of wheat in the feed material.
86%, Hospitalitan C 0.01%, Monopron S0.1
3%, starch 2.54%, red sea bream 1.02%, mineral moist 0.17%, calcium carbonate 0.50
%, Monobasic calcium phosphate 0.42%, and sardine feed oil 15.26%. For the feed in the control section, 4.53% of rice bran was mixed in the above-mentioned common composition in the feed material. The feed in the pepper section was prepared by mixing 0.10% of pepper powder and 4.43% of rice bran in the feed raw material and blending them in the above-mentioned common composition. The feed was prepared using a twin-screw extruder after uniformly mixing all the raw materials.

Feeding should be satiety feeding four times a day.
It went for 0 days. The breeding water temperature was 25 ° C. The body weight was measured 30 days after the start of breeding, and the weight gain and feed efficiency were determined. Thinning was performed on each of the five test plots, and a sensory test was performed 90 days later.

As shown in Table 4, the rate of body weight increase 30 days after the start of rearing was 375.4% in the control plot, and 439.5% in the pepper plot, while
The feed efficiency was 1.17 in the control group, whereas it was 1.24 in the pepper group, and was higher in the pepper group in each case.

[0024]

[Table 4] (%) ─────────────────────── Control plot Pepper plot ────────────────率 Weight gain rate 375.4 439.5 Feed efficiency 1.17 1.24 ───────────────────────

As shown in Table 5, when the sensory test was conducted by 10 panelists, the pepper section had less greasy, chewy and less fresh smell than the control section,
Taste was strong and was liked by overall evaluation.

[0026]

[Table 5] ────────────────────────────────── Fattyness Chewy texture Raw odor Taste strength Overall evaluation区 Control zone strong weak strong weak unfavorable pepper zone weak strong weak strong preferred ─ ─────────────────────────────────

[0027]

According to the present invention, it is possible to provide a fish feed and a fish feed additive capable of improving meat quality to a moderately fat level and increasing the yield of edible parts. (1) Decrease in body fat It has been pointed out that cultured fish is over-fat. Feeding the pepper supplemented feed can reduce the body fat of the fish. (2) Improvement of feedability, growth, and feed efficiency Feeding of the pepper-added feed improves feedability and improves growth. Also, feed efficiency is improved. (3) Improvement of yield Farmed fish often accumulate a large amount of fat in the visceral and abdominal cavities. Feeding the pepper-added feed reduces the ratio of visceral weight including peritoneal fat to body weight, thereby improving the yield of edible parts.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing a change in weight of tilapia.

FIG. 2 is an explanatory diagram showing feed efficiency of tilapia.

Claims (7)

[Claims] 1. A fish feed additive oil comprising pepper as a meat quality improving agent. 2. The fish feed additive oil according to claim 1, wherein the pepper is a pepper component. 3. The fish feed additive oil according to claim 1, which is produced by adding pepper in a ratio of 0.1 to 250 parts by weight to 100 parts by weight of the feed additive oil. 4. A fish feed containing pepper as a meat quality improving component. 5. The fish feed according to claim 4, wherein the pepper is contained in a proportion of 0.1 to 25 parts by weight based on 100 parts by weight of the feed material. 6. A fish feed using the fish feed additive oil according to claim 1, 2 or 3. 7. The fish feed according to claim 4, wherein the fish is a farmed fish.