KR101840437B1 - Shellfish processing byproducts and its manufacturing method thereof - Google Patents

Abstract

The present invention relates to an eco-friendly feed composition for fish including a by-product of shellfish processing, and a method for producing the same, and it is intended to prevent the environmental pollution by producing feeds using shellfishes and shellfishes, The present invention relates to an eco-friendly feed composition for fish and a method of manufacturing the same, which includes a shellfish processing by-product capable of breeding a fish having excellent nutritional content. Particularly, it can be added to compounded feed for Korean rockfish, which is one of the representative aquaculture fish, to improve quality and physiological function of meat quality of the Korean rockfish and finally provide good quality Korean rockfish.

Description

TECHNICAL FIELD The present invention relates to an eco-friendly feed composition for fish including shellfish processing by-products, and a method for manufacturing the eco-

The present invention relates to an eco-friendly feed composition for fish including a by-product of shellfish processing, and a method for producing the same, wherein the fish meal is manufactured using the shell and shellfish, And an object of the present invention is to provide a eco-friendly feed composition for fish including a shellfish processing by-product capable of breeding aquaculture having excellent nutrient content and a method for producing the same.

As the demand for processed marine products that can easily cook seafood produced in the sea is increased, the amount of shell and waste to be treated, which is an essential waste after processing marine products, is also rapidly increasing.

However, in the case of the above-mentioned fish processing wastes, high concentration of organic substances are contained, and when they are discharged to the sea, there may be a problem of marine environmental pollution such as red tide, and it takes enormous expense to clean and purify wastewater. There is a problem that the production cost of processed fish products is increased.

However, the fish processing wastewater contains a large amount of useful components including proteins, free amino acids and nucleic acid-related substances, and thus is highly likely to be used as a food material. Among the processed wastes generated in a large amount in the process of producing fisheries products, Although the liquid contains various nutrients, only a small amount of it is used as a seasoning or intermediate for food, and most of it is treated as waste, which is causing economic loss.

Despite the large amount of functional ingredients such as polyphenols, proteins, and glycogens, which are useful nutrients contained in aquatic products, the digestive juice is a liquid generated after aquatic products are matured, It is true.

As a result, the amount of mollusk produced in the shellfish is increased, while the amount of shellfish such as the reference membrane and the new tympanum membrane is increased. However, .

The juices from tuna, squid, and mackerel are used for the production of domestic seasonings by evaporation and concentration in vacuum, or they are exported as intermediate materials for food outside the country. However, in the case of shellfish, studies on high added value and high order processing are insignificant Most are wastewater treatment.

One of these shellfishes, also known as cockles, is a type of shellfish belonging to the Arcoida stone ( Arcidae ), and about 140 species have been reported in the world. In Korea, there are Scapharcabroughtonii , Scapharcasubcrenata , ( Tegillarca granosa ) are known to live in 16 species.

Among them, Scapharca subcrenat a is known as a highly nutritious aquatic organism because it is much more advantageous in terms of supply and demand and is rich in amino acids and inorganic components.

It is preferable that the membrane is used as a mature membrane rather than a viable membrane. The mature membrane of the mature membrane can be more conserved and the content of free amino acid, nucleic acid-related substance and inorganic component can be increased.

It is known that the matured juice produced by the above-mentioned matured lees also contains a considerable amount of amino acids, unsaturated fatty acids, However, since the above-mentioned self-immigrating liquor contains 30 to 40% of the total weight of the new membrane, the organic matter is contained at a high concentration, which is a huge problem in the water quality environment pollution as well as a great expense in the treatment of the wastewater.

Since feeds account for more than half of the cost of aquaculture production, and water quality pollution by aquaculture originates from feeds, the development of compound feeds for the target species should be considered the first priority in terms of aquaculture productivity and environmental protection.

The price of compound feed varies depending on the unit price of the ingredients, the type and balance of the nutrients, the kind of the ingredients to be economically mixed, the appropriate addition range, the kind and content of the essential nutrients, Research should be conducted to ensure that it is right.

Among them, rockfish (Sebastes schlegeli ) is a representative fishery species domesticated in Korea. It is resistant to diseases and is easy to breed. It is a popular fish species with strong muscle and high flavor. It has been established in Korea since the late 1980s. Since then, production has continued to increase. In recent years, the total production of domestic sea fish has reached the highest level (about 30%), followed by Perch (about 45%) and its production is steadily increasing.

Recently, researches are being conducted to utilize diverse functional natural materials as feed additives to improve the productivity of fish cultured fish, the content of effective nutrients, and prevent diseases.

Registration No. 1472669 (registered with Dec. 15, 2014) discloses a combination of starch and protein as well as a rockfish formulated using a rice wine by-product containing a large amount of nutrients such as cellulose, minerals, vitamins, alcohols, organic acids, enzymes, Feed compositions are presented.

In the registered patent No. 1127311 (registered on Mar. 26, 2012), a feed composition for fishes containing at least one selected from the group consisting of sea mustard and ginseng as an active ingredient is fed to fish to improve the growth rate and immunity of fish, Fish feeds have been proposed that can improve productivity, be utilized as an antibiotic substitute, and provide high quality fish meat.

However, in the present invention, it is possible to manufacture feeds that are cheaper and better by proving the usability of shellfish, which are by-products of shellfish processing and shellfish, to produce more economical feeds, and the use of the shellfish processing by- It is expected that it will help Yang Shin Industry.

Registration No. 1472669 (Registered on December 15, 2014) Registered patent No. 1127311 (Registration notice on March 26, 2012)

The present invention relates to an eco-friendly feed composition for fish including earthenware processing by-products which contribute to the stabilization of aquaculture management and the increase in income of fishermen through the reduction of aquaculture cost by preventing recycling of waste resources by recycling waste resources, The present invention relates to an eco-friendly feed composition for fish and a method of manufacturing the same.

To achieve the above object, an embodiment of the present invention relates to a method for producing a shellfish processing product, comprising the steps of: preparing shellfish processing by-products; mixing the shellfish processing by-products with fish meal, wheat flour, fish oil, potato starch, vitamin mixture, mineral mixture and choline chloride , A step of preparing the composition, a step of molding the composition into a pellet form, and a step of cryopreserving the composition molded in the pellet form, to produce an eco-friendly feed for fish containing shellfish processing by-products.

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The step of preparing the corymbrosis coculture may include a washing step of removing foreign matter from the shellfish, a dipping step of heating the washed shellfishes to separate the diced shellfish into a shell and a meat, a step of centrifuging the dredged juice obtained in the dipping step to obtain a precipitate , A pulverizing step for pulverizing the shell, and a mixing step for mixing the shell and the precipitate of the juice.

Preferably, the shellfish is at least one selected from the group consisting of oysters, eardrums, mussels, and mussels.

In the step of obtaining the precipitate, it is preferable to centrifuge the matured juice at 800 to 1300 rpm. In the mixing step, the crushed shell and the precipitate of the mature juice are mixed at a weight ratio of 1: 0.5 to 1: 2 .

The method of claim 1, wherein the composition comprises from 60 to 80 wt% of the fish meal, 5 to 15 wt% of wheat flour, 5 to 15 wt% of fish oil, 1 to 5 wt% of shellfish processing byproduct, 1 to 5 wt% To 5 wt%, the mineral mixture 1 to 5 wt%, and the choline chloride 0.1 to 2 wt%, and the freezing storage is preferably performed at a temperature of -50 to -30 ° C.

 In the present invention, when cultivated fish are cultivated using eco-friendly feed composition for fish produced by using shellfish processing byproducts, it is possible to prevent the environmental pollution by recycling waste resources and improve the growth rate and effective nutrient content of aquaculture fish And can provide high quality fish.

Particularly, it can be added to compounded feed for Korean rockfish, which is one of the representative aquaculture fish, to improve quality and physiological function of meat quality of the Korean rockfish and finally provide good quality Korean rockfish.

In addition, the use of shellfish processing by-products contained in the eco-friendly feed composition for fish according to the present invention can improve economic efficiency, contribute to stabilization of aquaculture management and increase of income of fishermen .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method for producing an eco-friendly feed for fish including a shellfish processing by-product of the present invention.
FIG. 2 is a graph illustrating the activity of lysozyme in plasma of a Korean rockfish according to an embodiment of the present invention.
3 is a graph showing recovery time after anesthesia of a Korean rockfish according to an embodiment of the present invention.
FIG. 4 is a graph showing air-expired mortality of a Korean rockfish according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. As well as the fact that

Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise.

In each step, the identification code is used for convenience of explanation, and the identification code does not describe the order of the steps, and each step may be performed differently from the stated order unless clearly specified in the context. have. That is, each of the steps may be performed in the same order as described, or may be performed substantially concurrently or in the reverse order.

Hereinafter, preferred embodiments of the present invention will be described in detail.

First, an eco-friendly feed composition for fish including a shellfish processing by-product according to an embodiment of the present invention may include fish meal, wheat flour, fish oil, shellfish processing by-product, potato starch, vitamin mixture, mineral mixture, and choline chloride. In addition, it may further include a known feed additive.

The fish meal is included to supply a protein source to a fish, preferably brown fish meal, which is obtained by drying and crushing a migratory fish.

In the case of the migratory fish, the content of the muscle fat or heme pigment is relatively high. In the process of manufacturing and storing the fish meal, the components cause a persistent discoloration of the fish meal to brownish the fish meal, do.

The brown fish meal is, for example, dried and pulverized by at least one fish selected from the group consisting of sardines, herring, saury, and anchovy, and preferably 60 to 80 wt%. When the brown fish meal is contained in an amount of less than 60 wt%, sufficient protein is not supplied to the fish to slow the growth of the fish. When the fish meal is contained in an amount exceeding 80 wt%, it is difficult to expect a synergistic effect depending on the excess, .

The wheat flour serves as a source of carbohydrate and acts as a scouring agent to impart stickiness within the eco-friendly feed for the fish of the present invention, rather than as a source of energy to the fish.

Fish, in their natural state, have evolved their digestive organs so that their main food is composed of animal, such as plankton, crustaceans, and through the evolutionary process, using proteins and fats as a primary energy source. Physiologically, fish also take a lot of time to recover the increased blood sugar levels to normal levels due to carbohydrate ingestion. Therefore, carbohydrates in fish do not supply essential nutrients, so the required amount is not set, and excessive carbohydrate intake may cause digestion, metabolic disturbance of carbohydrate intake.

However, the carbohydrate is converted into fat as an energy preserving agent during the period when food is not sufficiently supplied, and is accumulated in various tissues.

Therefore, it is preferable that the wheat flour is included in the eco-friendly feed composition for fish according to the present invention in an amount of 5 to 15 wt%. If the wheat flour is contained in an amount of less than 5 wt% It can be easily solubilized, and if it is contained in an amount exceeding 15 wt%, digestion and metabolism disorder of fish may be caused.

The fish oil is a lipid source. The fish oil is divided into fish body oils collected from the whole body and liver oils collected from the liver. The fish oil is used to extract fat-rich fish such as sardines, herring and mackerel. It is the oil obtained by squeezing.

In particular, fish oil is rich in fat-soluble vitamins and omega-3 fatty acids. In the present invention, the fish oil contained in the eco-friendly feed composition for fish is not particularly limited and can be used. Preferably, liver oil can be used, Can be used.

The fish oil is preferably contained in the eco-friendly feed composition for fish of the present invention in an amount of 5 to 15 wt%, and if the fish oil is out of the above range, the lipid content in the feed composition is low or high, resulting in nutritional imbalance in fish .

The shellfish processing by-product preferably includes at least one shell selected from the group consisting of oyster, eardrum, shellfish, and mussel, and a self-contained liquid as a by-product after processing the shellfish. More preferably, the shell of the new eardrum can be used as the eardrum, and the eardrum of the new eardrum is more advantageous in terms of the supply and demand of the material because it has the largest production area in Korea, .

In addition, the vaginal membrane contains a large amount of major amino acids such as taurine, glycine, alanine, glutamic acid, phenylalanine and aspartic acid and a complex amino acid glutathione, and inorganic components include phosphorus, sodium, magnesium, iron, Amino acids and inorganic fibers of the new eustachian tube are contained in a large amount in the juice obtained from the ingestion of a leaking film.

When the raw membrane is boiled in boiling water at 100 ~ 120 ℃ for 20 ~ 40 seconds, the shell and meat quality are separated. At this time, the shell and the boiled water can be produced as byproducts.

It is preferable that the shell and the juice are mixed at a ratio of 1: 0.5 to 1: 2 and used as a by-product of shellfish processing. If the ratio is out of the above range, it may cause nutritional imbalance of fish.

The ratio is a weight ratio, and all the ratios below represent a weight ratio.

The eco-friendly feed composition for fish according to the present invention may further comprise potato starch, a vitamin mixture, a mineral mixture, and choline chloride for enhancing various physiological activities such as fish growth characteristics and immunity enhancement, May contain 1 to 5 wt% potato starch, 1 to 5 wt% of a vitamin mixture, 1 to 5 wt% of a mineral mixture, and 0.1 to 2 wt% of choline chloride.

The eco-friendly feed composition of the present invention containing the shellfish processing by-products of the present invention having the above-mentioned components and compositions is superior in terms of survival rate, feed efficiency, daily feed intake rate, daily protein intake rate and protein efficiency Effect.

In another embodiment of the present invention, there is provided a method for preparing a fish meal, comprising the steps of preparing a shellfish processing by-product, preparing a composition by uniformly mixing the shellfish processing by-product, brown fish meal, wheat flour, fish oil, potato starch, vitamin mixture, mineral mixture and choline chloride, Forming a pellet form of the composition, and cryopreserving the pellet-form composition to produce an eco-friendly feed for fish containing shellfish processing by-products.

First, the step of preparing the shellfish processing by-product comprises a washing step of removing foreign matter from the shellfish, a dipping step of separating the washed shellfish into a shell and a meat by heating, a step of centrifuging the dipping broth generated in the dipping step, , A pulverizing step for pulverizing the shell, and a mixing step for mixing the shell and the precipitate of the juice.

The washing step may be a step of washing the mollusk to remove moss and other foreign matter attached to the shell of the mollusk, and the mollusk may be at least one selected from the group consisting of oysters, eardrums, mussels and mussels, , And more preferably, a leak-proof membrane can be used.

The shellfish with the cleaned shells attached thereto is put into a retort, and it is separated into the meat, shell, and juice of the shellfish which have been cooked through the cooking step of steam-mashing at 100 to 110 ° C for 5 to 10 minutes. It is preferable to obtain a precipitate in order to exclude water occupying most of the juice. In the step of obtaining the precipitate, it is preferable that the juice is centrifuged at 800 to 1300 rpm to obtain only a precipitate. If the centrifugal rotation speed is less than 800 rpm, the precipitate and the supernatant may not be properly separated. If the centrifugal rotation speed is more than 1300 rpm, there is no benefit in excess of the rotation speed.

The preparation of the composition comprises 60 to 80 wt% of fish meal, 5 to 15 wt% of wheat flour, 5 to 15 wt% of fish oil, 1 to 5 wt% of shellfish processing by-products, 1 to 5 wt% of potato starch, wt.%, a mineral mixture 1 to 5 wt.%, and a choline chloride 0.1 to 2 wt.% to prepare a composition. A detailed description of the content of the composition is omitted herein.

It is preferable that the step of cryopreservation is cryopreserved at a temperature of -50 to -30 ° C because the eco-friendly feed composition for fish according to the present invention is used as a wet feed and has a high moisture content and is likely to be deteriorated.

Another embodiment of the present invention is a method of cultivating a Korean rockfish that feeds an eco-friendly feed for fish produced in the above-mentioned manufacturing method to a Korean rockfish.

When the eco-friendly feed for fishes of the present invention including the shellfish processing by-products is prepared and fed to the fishes, the waste resources can be recycled to prevent environmental pollution, and the growth rate of the aquaculture fish and the content of the effective nutrients It is possible to provide fish of high quality, and thus an economically excellent effect is expected.

In addition, the components contained in the eco-friendly feed composition for fishes of the present invention not only maintain the characteristics possessed by the individual components, but also increase their own benefits as a mixture, , the pH, and the growth condition of the fish.

Hereinafter, the present invention will be described in more detail with reference to examples.

It should be understood, however, that the embodiments and examples described below are provided to facilitate understanding of the present invention, and are not to be construed as limiting the scope of the present invention.

[Production Example 1]

Shellfish  Eco-friendly feed composition for fish containing processed by-products

The shell of the new eardrum and the juice were cooked at the processing facility of Yeosu Bird Company Co., Ltd., and the shell and the juice were prepared. The broth was centrifuged at 1000 rpm, and the supernatant was discarded. Only the precipitate was mixed with the crushed shell at a ratio of 1: 1 to prepare shellfish processing by-products.

(Ihwa, Korea) was used as a lipid source and wheat flour (CJ, Korea) was used as a carbohydrate source. The crude protein content was about 48 %. This is to ensure that the content of crude protein (CP) is the same as that of the commercially available commercial feed in the form of a similar size to the experimental fish used in the experiment.

The vitamin mixtures were 0.27 mg retinol acetate, 0.005 mg cholecalciferol, 22.5 mg vitamin E, 2.5 mg vitamin K3, 5.5 mg thiamine, riboflavin ), 10 mg of pyridoxine, 100 mg of L-ascorbic acid, 37.5 mg of Niacin, 2 mg of folic acid, 0.05 mg of biotin, inositol, 50 mg was diluted in 1 g of alpha-cellulose,

The mineral mixture contained 3.2 mg of peptide Mn, 3.2 mg of peptide Zn, 3.0 mg of peptide Fe, 0.36 mg of peptide Cu, 100 mg of magnesium sulfate (MgSO ₄ ) 47%) (KCl) 60 mg , aluminum hydroxide _{(Al (OH) 3) 1.06} mg, iodine, calcium _{(Ca (IO 3) 2)} 0.475 mg, cobalt sulfate (CoSO ₄₎ to 0.475 mg alpha cellulose (alpha-cellulose ) Was used.

Examples 1 to 3 and Comparative Examples 1 to 3, which were prepared according to the composition ratios shown in Table 1 and molded using a moist pellet, were stored frozen at -45 캜 and used.

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Comparative Example 3 Brown fish meal 72 71.5 71 69 67 66 flour 10 10 10 10 10 10 Shellfish
Processing by-products 0 0.5 One 3 5 6 Squid liver oil 10 10 10 10 10 10 α-potato starch 3 3 3 3 3 3 vitamin
mixture 2 2 2 2 2 2 Minerals
mixture 2 2 2 2 2 2 Choline
Chloride One One One One One One

^{(Unit: kg)}

[Experimental Example 1]

Experimental  Breeding and management

The experimental fish used in this experiment was a rockfish, produced in a festive farm in March 2015 and transported to the Fisheries Science Research Center in Chonnam National University in May to stabilize the fish before breeding experiment. Commercial feed (crude protein 48% crude lipid 12%, Japan) was supplied and preliminary breeding was carried out for 3 months.

The rockfish (average weight 10.05 ± 0.44 g, average length 8.28 ± 6.94 cm) used in the experiment were randomly assigned to 3 replicates in a 300 L FRP tank. The experiment period was 8 weeks. Feeds were fed twice daily (8:00, 18:00) until no food was consumed. During the experiment, feed water was kept at 5 L / min, water temperature was 20.2 ± 2.3 ℃, The dissolved oxygen was 6.3 ± 0.4 mg / L and the salinity was 32.0 ± 1.2 psu.

In order to investigate the nutritional characteristics of the test fishes, 10 rats were sampled for 10 weeks in each of the experimental groups supplied with Examples 1 to 3 and Comparative Examples 1 to 3 for 8 weeks, and the growth characteristics of the collected test fishes were examined .

Growth characteristics and survival rate of the Korean rockfish fed with the diets of Examples 1 to 3 and Comparative Examples 1 to 3 for 8 weeks were shown in Table 2 below. The increase rate, daily growth rate, feed efficiency, protein conversion efficiency Respectively.

Increase rate: (Final body weight - Initial body weight) × 100 / Initial body weight

Daily growth rate (%): [(ln (final fish body weight) - ln (initial fish body weight)] x 100 /

Feed efficiency: (severity / feed intake) × 100

Protein Conversion Efficiency: Increased Weight / Protein Intake

In the following experiments (Experimental Examples 1 to 7), the results are mean ± standard deviation, and for P <0.05, the significant difference is represented by Duncan's multiple range test, and the other values of superscript The alphabetical indications represent significant differences in the results of the same line.

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Comparative Example 3 weight
(g) Initial average
weight 10.30 0.31 10.21 ± 0.27 10.07 ± 0.02 10.14 + 0.02 10.06 + 0.11 10.15 ± 0.12 Final Average Weight 48.39 ± 2.33 ^b 47.91 ± 2.18 ^b 43.34 ± 2.18 ^a 40.92 + 2.97 ^a 40.99 ± 2.45 ^a 35.12 ± 2.47 ^a Survival rate (%) 100 100 100 100 100 100 Increase rate (%) 370.55
± 34.89 ^b 364.51 ± 20.84 ^b 330.51 ± 20.84 ^ab 303.40 ± 28.62 ^a 307.69 ± 27.42 ^a 246.29 ± 24.42 ^a Daily growth rate (%) 0.68 ± 0.05 ^b 0.66 + 0.04 ^a 0.59 + 0.04 ^ab 0.55 0.05 ^a 0.55 + 0.04 ^a 0.41 + 0.14 ^a Feed intake (g) 53.46 ± 0.75 ^b 53.91 ± 0.65 ^b 48.48 ± 2.12 ^a 46.13 ± 1.45 ^a 53.16 ± 2.73 ^b 51.16 ± 2.03 ^b Feed efficiency (%) 71.22 ± 4.86 ^b 69.22 ± 3.86 ^b 62.22 ± 4.04 ^ab 57.54 + - 5.52 ^a 57.83 + - 4.70 ^a 48.83 ± 3.71 ^a protein
Intake (g) 27.06 + - 0.38 ^b 26.26 ± 0.58 ^b 24.53 + 1.07 ^a 23.34 ± 0.73 ^a 26.90 ± 1.38 ^b 22.90 ± 1.08 ^b protein
Conversion efficiency 1.41 ± 0.10 ^b 1.43 + - 0.15 ^b 1.36 + 0.03 ^b 1.32 ± 0.09 ^b 1.15 ± 0.04 ^a 0.95 + 0.44 ^a

As shown in Table 2, the final average weight of Examples 1 to 3 was significantly lower than that of Comparative Example 1, which did not include shellfish processing by-products, but the difference in protein intake and protein conversion efficiency was insignificant, . In the case of Comparative Example 3, it was found that the Korean rockfish had the lowest average weight after 8 weeks due to a low feed intake and low growth rate and protein intake.

[Experimental Example 2]

Experimental  General compositional analysis

The experimental fishes collected in Experimental Example 1 were rapidly frozen at -40 ° C in a cryogenic freezer (OPERON, Korea). The frozen fish meat was crushed and the moisture was analyzed by the automatic moisture analyzer (HR 73 halogen moisture analyzer, Swizerland), the Kjeldahl nitrogen determination method (N × 6.25) and the crude fat Soxhlet extraction method (ether extraction method) according to AOAC (1995) And questionnaires were analyzed by direct conversation method.

Carbohydrate (%) = 100% - (Moisture + Crude protein + Crude fat +

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Comparative Example 3 moisture 64.56 ± 0.56 ^{a )} 64.55 + 0.46 ^a 64.51 ± 1.02 ^a 66.37 ± 0.46 ^ab 66.81 + 1.44 ^b 67.02 + - 1.14 ^b Crude protein 15.46 ± 0.10 ^a 15.49 + - 0.72 ^a 15.69 ± 0.06 ^b 15.42 + 0.01 ^a 16.12 + 0.04 ^c 15.52 0.09 ^c Crude fat 15.17 ± 1.71 ^b 14.57 ± 1.01 ^b 12.06 + 0.76 ^a 12.03 + - 0.25 ^a 10.65 + 0.47 ^a 14.32 ± 0.77 ^a Views min 3.57 0.02 ^a 3.58 ± 0.01 ^a 3.68 ± 0.02 ^b 3.86 ± 0.06 ^c 4.28 ± 0.07 ^d 4.68 ± 0.04 ^d carbohydrate 2.03 + - 0.76 1.81 + - 0.56 4.06 ± 1.06 2.33 ± 0.65 2.14 ± 1.82 3.14 ± 1.82

^{(unit : % )}

The results of Table 3 indicate that there was no significant difference in moisture between Comparative Examples 1 and 2 and Example 1, but it was significantly higher in Examples 2 and 3 and Comparative Example 3 in which the content of by-products of shellfish processing was high And crude protein was higher in Examples 1 and 3 and Comparative Example 3 than Comparative Example 1 and lower in crude fat than Comparative Examples 2 and 3 and Examples 1 to 3 in Comparative Example 1 And the ash content was higher than that of Comparative Example 2, 3 and Examples 1 to 3 and Comparative Example 1, respectively.

Therefore, in the case of Examples 1 to 3 containing 1 wt%, 3 wt%, and 5 wt% of shellfish processing byproducts, it was confirmed that the crude fat in fish was reduced and the content of crude protein and ash increased. However, in Comparative Example 3 containing 0.5 wt% of shellfish processing by-products and Comparative Example 3 containing 6 wt%, crude fat was decreased, crude protein and ash content were increased, but no significant difference was observed there was. Therefore, it could be expected that the body by - product of the shellfish processing affected the lipid synthesis in the fish body and the body fat content was decreased.

[Experimental Example 3]

Experimental  Organic acid content analysis

5 g of each of Comparative Examples 1 to 3 and Examples 1 to 3, which were pulverized in the Experimental Example 2, were dried and pulverized and then placed in a homogenizer (Tissue grinder, LKA, Germany) , Homogenized, transferred to a 250-mL volumetric flask, and 80 mL of 80% ethanol (v / v) was added to the reflux condenser. After refluxing for 3 hours in a water bath, the mixture was centrifuged at 6000 rpm for 30 minutes and filtered. The filtrate was concentrated to about 1 mL by using a rotary evaporator (CCA1110, Eyela Co. Ltd. Japan), completely volatilized with ethanol, and diluted to 10 mL with distilled water.

3 mL of this solution was filtered with a membrane filter (0.45 μm) and analyzed by HPLC (DX-600 IC system Dionex Co., USA) using organic acid as an analytical sample. At this time, IonPac AS11-HSAnalyticial (4 mm) was used as a column and IonPac AG11-HS Guard (4 mm) was used as a guard. The Eluent used EG50-24 mM KOH, the flow rate was 1.0 mL / min, and the injection volume was 20 μL. Detection was performed using ED50 Conductivity.

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Comparative Example 3 Lactic acid 111.79 ± 1.12 ^c) 110.79 ± 1.04 ^c 102.54 + - 2.25 ^b 101.49 + 2.01 ^b 95.46 ± 3.05 ^a 99.46 +/- 1.95 ^a Oxalic acid 3.12 ± 0.18 ^b 3.09 ± 0.21 ^b 2.27 ± 0.23 ^a 3.24 ± 0.31 ^b 3.35 ± 0.25 ^b 3.45 ± 0.15 ^b Citric acid 5.78 ± 0.54 ^a 5.69 ± 0.41 ^a 6.26 ± 0.37 ^b 5.81 ± 0.44 ^ab 5.38 ± 0.31 ^a 6.28 ± 0.21 ^a Total 120.69 + - 0.94 ^c 118.79 ± 0.74 ^c 111.08 ± 1.56 ^b 110.54 ± 1.06 ^b 104.20 ± 2.34 ^a 109.19 ± 2.34 ^a

From the results of Table 4, it can be seen that the content of total organic acid was the highest in Comparative Example 1 and the lowest in Example 3.

In particular, Lactic acid shows a high content when the fish has high stress or momentum, and shows a tendency to be significantly reduced in Examples 1 to 3 and Comparative Example 3 as compared with Comparative Example 1, And delayed the accumulation time of Lactic acid in the body. However, no significant difference was observed in the case of Comparative Example 2 in which the content of by-product of shellfish processing was 0.5 wt%, as compared with Comparative Example 1.

[Experimental Example 4]

Experimental  Free sugar content analysis

1 g of each of the experimental fish meal powders of Comparative Examples 1 to 3 and Examples 1 to 3 ground in the Experimental Example 2 were weighed into a 250 mL round Erlenmeyer flask and then 30 to 50 mL of 80% ethanol was added thereto. The flask was placed in a heating mantle. The flask was connected to a circulation tube and the heating mentle was heated to 75 ° C for about 5 hours. After filtration (Whatman No. 1), ethanol was volatilized with a rotary evaporator, and the sample solution was concentrated to 10 mL, and purified by ion chromatography (DX-600 IC system Dionex Co., USA).

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Comparative Example 3 Fucose 23.12 ± 2.16 ^a 24.22 ± 1.96 ^a 47.48 + - 3.22 ^c 36.97 ± 2.37 ^b 29.79 + 4.15 ^a 25.79 ± 3.15 ^a Glucose 13.67 ± 0.31 ^a 14.47 ± 0.71 ^a 65.33 + - 2.54 ^c 82.75 ± 3.02 ^d 19.79 ± 0.79 ^b 15.79 ± 1.72 ^b Mannose 5.09 ± 0.13 ^a 5.99 + - 0.43 ^a 24.92 + - 1.42 ^c 35.33 ± 2.48 ^d 10.02 + -0.22 ^b 7.02 ± 0.17 ^b Fructose 8.89 ± 0.39 ^a 8.91 ± 0.79 ^a 26.62 ± 0.65 ^c 48.15 ± 2.11 ^d 17.88 ± 0.46 ^b 10.88 ± 0.27 ^b Ribose 1.37 ± 0.09 ^a 1.40 ± 0.19 ^a 10.95 ± 1.24 ^c 13.63 ± 1.47 ^c 82.72 ± 1.44 ^b 82.42 ± 1.74 ^b Total 52.14 + 1.26 ^a 54.99 ± 1.76 ^a 175.29 ± 1.59 ^c 216.83 ± 3.22 ^d 160.20 + - 2.42 ^c 141.90 +/- 1.64 ^a

^{(Unit: mg / 100g)}

As shown in Table 5, free sugars detected in the experimental fishes were fucose, glucose, mannose, fructose, and ribose, 3 and Example 3, fucose in Examples 1 and 2, and glucose in Examples 1 and 2, respectively.

The free sugars that fish mainly contain are glucose and ribose. Generally, glucose is present in a large amount in the muscle in a living state, but after decomposition, it is decomposed and increased by enzymes from glucose.

In Examples 1 and 2, the increase in the glucose content was significantly higher than that in Comparative Examples 1 and 2, but the content of glutinous by-products was higher than that of Comparative Example 1, In the first half of the year. This tendency is also found in ribose. Ribose is detected in living muscle muscles, but is liberated from inosine, which is produced by decomposition of ATP. In saccharomyces cerevisiae, It is expected that it may have affected the content.

It was confirmed that the total free sugar content was lowered due to the inclusion of shellfish processing by-products. However, in the case of Example 3 and Comparative Example 3, a significantly lower value was found compared with Examples 1 and 2 in which other shellfish processing by-products were included .

[Experimental Example 5]

Experimental  Fatty acid content analysis

The fatty acids were methylesterified in Comparative Experiments 1 to 3 and Examples 1 to 3, which were powdered in Experimental Example 2, which were pulverized in Experimental Example 2 according to the AOCS method, and then capillary column (Omegawax 320 fused silica capillary column, 30mx0.32mm id, Supelco Pack (Shimadzu GC 14A, Shimadzu Seisakusho Co., Ltd., Kyoto, Japan) equipped with a high-performance liquid chromatography (HPLC), Bellefonte, Pa.

The analytical conditions were as follows: the injector (FID) temperature was 250 ° C, the column temperature was maintained at 180 ° C for 8 minutes, the temperature was increased to 230 ° C at 3 ° C / min and maintained for 15 minutes. Carrier gas was helium (transport pressure: 1.0 kg / cm2), split ratio was 1:50, and methyltricosanoate (Aldrich Chem. Co., Milwaukee, WI, USA) was used as an internal standard.

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Comparative Example 3 C12: 0 0.18 ± 0.00 0.18 ± 0.00 0.20 ± 0.01 0.18 ± 0.00 0.17 ± 0.00 0.17 ± 0.00 C13: 0 0.05 ± 0.00 0.05 ± 0.00 0.06 ± 0.00 0.06 ± 0.00 0.06 ± 0.00 0.06 ± 0.00 C14: 0 8.12 ± 0.05 ^{c )} 8.09 0.05 ^c 7.89 ± 0.28 ^b 7.66 ± 0.14 ^b 7.26 ± 0.10 ^a 7.26 ± 0.10 ^a C15: 0 0.85 + 0.11 0.86 ± 0.11 0.91 + 0.07 0.86 ± 0.08 0.88 ± 0.05 0.88 ± 0.05 C16: 0 25.71 ± 1.13 ^b 25.87 ± 1.13 ^b 26.20 ± 2.01 ^b 25.20 ± 1.54 ^ab 23.41 ± 1.04 ^a 23.41 ± 1.04 ^a C17: 0 0.80 ± 0.06 0.82 ± 0.06 0.92 + 0.07 0.88 ± 0.09 0.95 + 0.11 0.95 + 0.11 C18: 0 7.74 ± 0.48 ^a 7.79 ± 0.48 ^a 8.63 ± 0.13 ^b 8.39 ± 0.24 ^b 8.42 ± 0.34 ^b 8.42 ± 0.34 ^b C20: 0 2.03 ± 0.05 ^b 2.01 ± 0.05 ^b 2.03 ± 0.05 ^b 1.93 + - 0.14 ^b 1.70 ± 0.26 ^a 1.70 ± 0.26 ^a C21: 0 0.25 0.00 0.25 0.00 0.25 0.00 0.20 + 0.02 0.24 ± 0.01 0.24 ± 0.01 C22: 0 0.95 + 0.15 ^a 0.99 ± 0.15 ^a 2.21 ± 0.27 ^b 2.39 ± 0.31 ^b 2.55 + - 0.36 ^b 2.55 + - 0.36 ^b C23: 0 1.41 ± 0.05 1.37 ± 0.05 1.25 + 0.24 1.44 ± 0.15 1.48 0.14 1.48 0.14 C24: 0 1.61 + 0.19 ^b 1.58 ± 0.19 ^b 1.43 + - 0.23 ^a 1.47 + 0.33 ^a 1.62 ± 0.44 ^b 1.62 ± 0.44 ^b Saturates 49.72 ± 1.43 49.86 ± 1.43 51.70 +/- 1.76 50.66 + 1.01 48.74 ± 1.05 48.74 ± 1.05 C14: 1 0.38 + 0.03 ^b 0.38 + 0.02 ^b 0.38 + 0.04 ^b 0.32 ± 0.02 ^b 0.27 ± 0.06 ^a 0.27 ± 0.06 ^a C16: 1 6.25 + 0.55 ^a 6.05 ± 0.55 ^a 5.77 ± 0.64 ^a 5.45 ± 0.27 ^a 5.12 ± 0.32 ^a 5.12 ± 0.32 ^a C17: 1 0.77 + 0.04 0.77 + 0.03 0.77 ± 0.09 0.71 ± 0.06 0.77 ± 0.11 0.77 ± 0.11 C18: 1n-9
(trans) 0.53 + 0.03 ^a 0.51 + 0.01 ^a 0.47 ± 0.05 ^a 0.72 ± 0.07 ^b 0.41 + 0.04 ^a 0.41 + 0.04 ^a C18: 1n-9
(cis) 16.75 ± 1.15 ^a 16.67 ± 1.05 ^a 18.29 ± 1.65b 17.53 ± 2.23 ^ab 16.80 ± 1.77 ^a 16.80 ± 1.77 ^a C20: 1 3.63 ± 0.67 3.61 + - 0.57 3.32 0.41 3.12 ± 0.36 3.73 ± 0.81 3.73 ± 0.81 C22: 1n-9 0.74 + - 0.12 0.70 + 0.02 0.72 ± 0.09 0.67 + 0.07 0.71 ± 0.06 0.71 ± 0.06 C24: 1 0.74 + 0.07 ^b 0.73 ± 0.06 ^b 0.65 ± 0.05 ^a 0.62 ± 0.08 ^a 0.80 + - 0.02 ^b 0.80 + - 0.02 ^b Monoenes 29.79 ± 0.91 29.42 ± 0.91 30.38 + 1.44 29.14 + 1.78 28.61 ± 1.21 28.61 ± 1.21 C18: 2n-6
(trans) 0.18 ± 0.01 0.18 + 0.02 0.18 ± 0.00 0.17 ± 0.01 0.18 ± 0.01 0.18 ± 0.01 C18: 2n-9
(cis) 0.83 ± 0.05 0.82 + 0.02 0.78 + 0.02 0.72 + 0.04 0.77 ± 0.06 0.77 ± 0.06 C20: 2 0.75 + 0.04 0.74 + 0.04 0.69 ± 0.08 0.69 + 0.07 0.75 + 0.03 0.75 + 0.03 C22: 2 0.09 ± 0.00 0.10 ± 0.01 0.10 0.00 0.08 ± 0.00 0.11 ± 0.00 0.11 ± 0.00 C18: 3n-6 0.32 ± 0.00 0.33 + 0.02 0.26 ± 0.00 0.30 0.01 0.35 + 0.02 0.35 + 0.02 C18: 3n-3 1.19 ± 0.11 1.18 0.21 1.08 ± 0.09 1.19 + 0.14 1.32 ± 0.08 1.32 ± 0.08 C20: 3n-6 0.04 ± 0.00 0.04 0.01 0.03 ± 0.01 0.04 0.01 0.05 ± 0.00 0.05 ± 0.00 C20: 3n-3 0.14 + 0.02 0.14 ± 0.01 0.14 + 0.03 0.13 + - 0.01 0.16 + 0.03 0.16 + 0.03 C20: 4n-6 0.30 0.01 ^b 0.30 0.03 ^b 0.26 ± 0.02 ^a 0.27 ± 0.01 ^a 0.33 0.02 ^b 0.33 0.02 ^b C22: 6n-3 16.65 ± 1.44 ^ab 16.25 ± 1.14 ^ab 14.39 ± 1.05 ^a 16.61 ± 1.12 ^a 18.62 ± 0.78 ^b 18.62 ± 0.78 ^b Polyenes 20.49 ± 0.86 ^b 19.08 ± 0.46 ^b 17.92 ± 0.57 ^a 20.20 ± 0.42 ^b 22.65 ± 0.31 ^c 22.65 ± 0.31 ^c n-3 17.98 ± 0.37 ^b 16.98 ± 0.46 ^b 15.61 ± 0.44 ^a 17.93 + - 0.31 ^b 20.10 + - 0.22 ^c 20.10 + - 0.22 ^c n-6 1.67 + 0.04 ^b 1.69 ± 0.09 ^b 1.51 + 0.04 ^a 1.50 0.03 ^a 1.68 ± 0.05 ^b 1.68 ± 0.05 ^b

^{(Unit = weight, % )}

(C16: 0), oleic acid [C18: 1n-9 (cis)] and DHA (C22: 6n-3) in Examples 1 to 3 and Comparative Examples 1 to 3 The composition ratio was high, and it was confirmed that they accounted for about 60% of the total constituent fatty acids. In all the experimental groups, the composition ratio of saturates was the highest, followed by monoenes and polyenes. In each of Examples 1 to 3 and Comparative Examples 1 to 3, there was no significant difference between saturates and monoenes, but polyenes was significantly higher in Example 3 (p < 0.05) than in n-3 .

Therefore, in the case of Examples 1 to 3 containing shellfish processing by-products, the content of crude fat was lowered in Experimental Example 3, but fatty acids were maintained or increased. This could be expected to be caused by inhibition of the synthesis of lipids such as phospholipids, glycolipids, and cholesterol in the complex lipids, which are not fatty acids but reduced by the shellfish processing by-products. Especially, the increase of polyenes in fatty acid contents could be expected to increase the food value of fish meat by adding shellfish processing by - products to fish food.

[Experimental Example 6]

Experimental  Analysis of constituent amino acid content

The constituent amino acids were weighed in an 18 mL test tube of 0.5 g each of the test sample powders of Comparative Example 1 to 3 and Examples 1 and 3 of Experimental Example 2, and 3 mL of 6 N HCl was added thereto. tube was sealed. The sealed test tube was hydrolyzed in a heating block at 121 ° C for 24 hours, and then the acid was removed with an otary evaporator at 50 ° C and 40 psi. The test tube was diluted to 10 mL with sodium loading buffer, 0.2 μl) and quantitatively analyzed with an amino acid analyzer (S433-H, SYKAM).

The column used was a cation separation column (LCA K06 / Na), the column size was 4.6 × 150 mm, the temperature was 57-74 ° C, the flow rate was 0.45 mL / min and the reagent was 0.25 mL / min. The pH ranged from 3.45 to 10.85 and the wavelengths were 440 and 570 nm.

The analytical results of constituent amino acids in fish are shown in Table 7 below.

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Comparative Example 3 Aspartic acid
(Aspatic acid) 4434.53 + - 44.01 ^a) 4439.33 + - 44.01 ^a1) 4472.15 +/- 30.16 ^a 4515.26 + 49.44 ^b 4720.15 + - 33.16 ^c 4721.19 + - 34.16 ^c Threonine *
(Threonine) 2000.31 ± 32.36 ^a 2004.21 ± 30.36 ^a 2033.28 ± 80.15 ^a 2058.17 ± 72.16 ^a 2171.44 ± 13.17 ^b 2161.14 ± 13.17 ^b Serine
(Serine) 2098.37 ± 15.44 ^a 2098.37 ± 15.44 ^a 2149.93 + - 9.15 ^b 2187.51 ± 25.17 ^b 2303.29 + - 11.36 ^c 2323.20 ± 11.06 ^c Glutamic acid
(Glutamic acid) 6112.27 ± 111.13 ^a 6119.17 ± 101.33 ^a 6201.15 ± 101.23 ^a 6307.74 ± 154.35 ^ab 6614.04 ± 126.77 ^b 6618.14 + - 106.77 ^b Proline
(Proline) 2249.13 + - 25.19 2279.23 ± 21.19 2201.38 + - 39.34 2262.22 + - 41.56 2247.95 ± 105.23 2251.85 +/- 125.27 Glycine
(Glycine) 3487.89 ± 110.44 ^a 3497.89 ± 190.34 ^a 3571.46 ± 202.17 ^a 3660.76 ± 115.78 ^ab 3966.89 ± 130.45 ^b 3967.77 ± 137.75 ^b Alanine
(Alanine) 3069.78 ± 56.13 ^a 3089.98 + 51.13 ^a 3113.46 ± 89.24 ^a 3156.13 + - 26.73 ^a 3314.56 ± 36.57 ^b 3315.55 +/- 35.55 ^b Valin *
(Valine) 2077.65 ± 37.07 ^a 2082.95 +/- 34.17 ^a 2092.43 ± 36.35 ^a 2104.76 ± 51.25 ^ab 2174.27 ± 22.96 ^b 2172.01 + 24.76 ^b Methionine *
(Methionine) 1332.21 +/- 29.89 ^a 1351.01 + - 26.89 ^a 1362.77 ± 43.47 ^ab 1387.45 ± 15.94 ^b 1433.31 ± 22.90 ^c 1431.29 ± 32.00 ^c Isoleucine *
(Isoleucine) 1787.14 ± 24.97 ^a 1791.14 ± 22.97 ^a 1813.61 ± 27.35 ^a 1835.62 ± 89.18 ^ab 1903.91 + - 32.26 ^b 1905.01 ± 30.96 ^b Leucine *
(Leucine) 3130.67 + 49.91 3139.17 ± 29.91 3163.31 + - 43.26 3165.26 + - 53.14 3239.46 + 51.22 3238.05 ± 49.99 Tyrosine
(Tyrosine) 1301.39 ± 19.54 ^a 1302.29 ± 19.14 ^a 1315.73 ± 16.22 ^a 1321.07 ± 33.05 ^ab 1370.65 ± 15.01 ^b 1371.75 ± 19.91 ^b Phenylalanine *
(Phenylalanine) 1791.64 ± 23.39 ^a 1795.24 ± 21.49 ^a 1825.54 ± 25.14 ^a 1825.12 ± 24.37 ^a 1864.14 ± 18.43 ^b 1860.01 + - 16.01 ^b Histidine *
(Histidine) 1293.24 ± 60.21 ^a 1303.17 ± 51.21 ^a 1384.13 ± 39.43 ^ab 1380.95 ± 15.87 ^b 1439.09 ± 16.25 ^c 1437.91 + - 19.24 ^c Lee Sin*
(Lysine) 2704.39 ± 41.19 ^a 2711.19 ± 40.09 ^a 2833.34 ± 23.01 ^bc 2801.24 + - 21.56 ^b 2876.31 + - 27.23 ^c 2870.99 ± 37.01 ^c ammonia
(Ammonia) 1082.25 ± 15.21 ^a 1089.99 ± 17.11 ^a 1113.46 ± 16.11 ^b 1155.63 ± 77.11 ^b 1182.46 ± 9.16 ^b 1180.02 + - 9.26 ^b Arginine *
(Arginine) 2497.36 ± 20.44 ^a 2507.11 ± 22.44 ^a 2514.54 ± 38.12 ^ab 2565.16 + 16.29 ^b 2759.91 + - 34.25 ^c 2759.99 ± 35.55 ^c Total amino acid
(Total amino acid) 42443.11 ± 478.15 ^b 42521.44 +/- 408.15 ^b 40641.23 + - 569.76 ^a 41121.43 + - 556.11 ^a 45574.65 + 167.54 ^c 45585.88 + - 265.98 ^c Essential amino acid
(Total EAA ^{2 ))} 18614.61 + - 124.17 ^a 18685.19 ± 103.27 ^a 19022.95 ± 243.62 ^ab 19123.73 + - 235.41 ^b 19861.84 ± 267.26 ^c 19836.40 ± 199.91 ^c

^{(Unit mg / 100g)}

* Represents Essential amino acid.

As shown in Table 7, it was confirmed that the total amino acid content increased as the content of the shellfish processing byproduct increased. In particular, the total essential amino acid was significantly higher in Example 3. This is because the above-mentioned shellfish processing by-products affects the fat metabolism of the fish, and if the body fat is reduced or utilized as an energy source, the accumulation of the protein in the body is likely to be improved. Especially, when the concentration of the shellfish processing by- The highest value was confirmed.

Therefore, it is expected that the inclusion of shellfish processing by-products in the feed will help improve the health and quality of fish.

[Experimental Example 7]

Experimental Free amino  Content analysis

The free amino acids were each weighed 2 g each of Comparative Examples 1 to 3 and Examples 1 to 3, which were the test sample powder of Experimental Example 2, and 20 mL of distilled water was added thereto, followed by homogenization and centrifugation at 3000 rpm for 20 minutes.

After 20 mg of sulfosalicylic acid was added to the supernatant, the mixture was allowed to stand at 4 ° C for 1 hour, and centrifuged at 3000 rpm for 20 minutes. 1 mL of the solution was subjected to quantitative analysis under the same condition as the analysis of the constituent amino acid content of the above Experimental Example, which was filtered with a membrane filter (0.2 μm).

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Comparative Example 3 Phosphoserine
(Phosphoserine) 76.89 + - 0.54 ^a 75.99 + - 0.63 ^a 98.27 ± 0.21 ^b 109.18 0.04 ^c 75.58 ± 0.19 ^a 76.78 ± 0.29 ^a Taurine
(Taurine) 602.72 + 1.94 601.99 ± 1.89 594.59 ± 2.14 593.47 + - 4.23 612.14 + - 6.13 604.44 + - 5.44 Phosphoethanolamine
(Phosphoethanol
amine) 2.85 ± 0.02 ^c 2.79 ± 0.07 ^c 2.00 ± 0.06 ^b 3.40 ± 0.10 d 1.78 ± 0.05 ^a 1.61 ± 0.05 ^a Element
(Urea) 0.79 ± 0.01 ^b 0.74 + 0.01 ^b 0.63 + 0.01 ^a 0.60 + - 0.03 ^a 1.23 + - 0.01 ^c 1.03 0.02 ^c Aspartic acid
(Aspartic acid) 262.41 + - 5.56 ^b 261.92 + - 5.41 ^b 287.60 + - 4.49 ^c 236.32 ± 6.38 ^a 246.11 ± 7.12 ^a 239.91 + - 6.42 ^a Hydroxyproline
(Hydroxyproline) 154.15 ± 2.49 ^a 153.45 ± 2.10 ^a 247.22 + - 11.31 ^b 259.96 ± 13.83 ^b 152.18 + - 10.41 ^a 150.08 + - 10.01 ^a Threonine
(Threonine) 223.78 ± 17.25 ^ab 223.98 ± 15.03 ^ab 232.11 ± 9.48 ^b 204.92 + - 6.69 ^a 227.09 ± 7.36 ^ab 201.99 ± 6.36 ^ab Serine
(Serine) 169.84 + - 6.46 ^b 170.74 ± 5.36 ^b 188.73 + - 4.76 ^c 153.19 + - 3.42 ^a 169.01 + - 5.63 ^b 165.71 ± 4.73 ^b Asparagine
(Asparagine) 154.95 +/- 7.51 ^b 153.05 ± 6.41 ^b 132.59 + - 8.14 ^a 147.30 + - 6.67 ^b 138.32 ± 9.32 ^a 139.92 8.32 ^a Glutamic acid
(Glutamic acid) 591.54 ± 34.38 ^b 593.91 + - 31.58 ^b 612.81 +/- 40.86 ^b 559.23 ± 45.32 ^a 534.69 ± 23.65 ^a 544.49 + 24.64 ^a alpha -aminoadipic acid
(? -amino adipic acid) 9.61 ± 0.17 ^b 9.70 ± 0.21 ^b 10.72 ± 0.22 ^c 8.92 ± 0.15 ^a 10.16 ± 0.36 ^c 10.12 ± 0.19 ^c Proline
(Proline) 45.00 + 0.67 ^d 44.12 ± 0.77 ^d 40.35 ± 0.71 ^c 33.95 + - 0.74 ^b 29.45 ± 0.89 ^a 27.77 ± 0.71 ^a Glycine
(Glycine) 215.74 ± 9.32 ^ab 216.01 ± 9.03 ^ab 230.85 ± 10.36 ^b 212.79 ± 12.47 ^a 255.68 + - 8.74 ^c 254.44 + - 6.71 ^c Alanine
(Alanine) 595.63 + - 15.43 ^b 592.62 ± 14.58 ^b 595.58 ± 13.27 ^b 537.22 + - 41.36 ^a 534.04 ± 26.74 ^a 535.01 + - 21.14 ^a Citrulline
(Citrulline) 10.29 ± 0.47 ^a 10.91 ± 0.51 ^a 18.74 + 0.16 ^b 10.45 ± 0.20 ^a 11.42 + 0.35 ^a 13.39 ± 0.45 ^a Balin
(Valine) 219.58 ± 14.56 ^a 220.89 ± 15.17 ^a 232.54 ± 15.17 ^b 206.79 ± 20.43 ^a 222.55 ± 21.61 ^ab 234.95 ± 29.61 ^ab Cystine
(Cystine) 9.03 + - 0.74 ^a 9.87 ± 0.94 ^a 11.08 + - 0.22 ^b 9.83 ± 0.37 ^a 11.99 ± 0.58 ^b 13.49 ± 0.48 ^b Methionine
(Methionine) 94.71 ± 5.23 ^a 99.78 + 4.19 ^a 125.75 + - 7.08 ^b 103.06 ± 6.32 ^a 93.87 + 4.18 ^a 99.87 ± 5.48 ^a Isoleucine
(Isoleucine) 140.86 ± 3.14 ^ab 144.44 ± 3.24 ^ab 151.61 + - 8.55 ^b 130.29 + 4.64 ^a 151.12 + - 8.16 ^b 159.02 8.42 ^b Leucine
(Leucine) 540.96 + - 19.84 ^b 542.33 + - 18.34 ^b 498.21 + - 29.45 ^b 425.14 ± 33.71 ^a 392.49 ± 26.93 ^a 397.89 ± 21.53 ^a Tyrosine
(Tyrosine) 193.59 ± 4.79 ^b 198.47 ± 4.69 ^b 223.27 ± 3.15 ^c 166.42 ± 8.44 ^a 180.83 + - 7.21 ^a 181.81 + - 7.02 ^a Phenylalanine
(Phenylalanine) 250.78 + - 10.46 ^c 251.89 + - 11.51 ^c 227.33 ± 16.13 ^bc 195.88 ± 17.55 ^b 165.35 ± 9.00 ^a 169.07 ± 9.99 ^a ? -aminoisobutine
(β-aminoisobutyric acid) 48.05 ± 0.05 ^b 49.15 ± 0.17 ^b 50.57 ± 0.18 ^c 51.58 ± 0.24 ^c 41.52 + 0.15 ^a 42.22 + 0.21 ^a GABA
(? -amino-n-butyric acid) 2.83 ± 0.09 ^a 2.45 ± 0.11 ^a 5.38 + - 0.23 ^c 5.35 + - 0.14 ^c 4.86 ± 0.12 ^b 4.91 ± 0.11 ^b Histidine
(Histidine) 55.61 + - 6.81 ^b 56.66 + - 6.72 ^b 70.71 + - 2.35 ^c 47.15 + 1.48 ^a 45.67 ± 5.13 ^a 44.47 ± 5.44 ^a 3-methylhistidine
(3-methylhistidine) 2.15 ± 0.13 ^b 2.17 ± 0.27 ^b 4.23 ± 0.04 ^d 1.50 ± 0.11 ^a 3.44 ± 0.09 ^c 3.33 + - 0.13 ^c Tryptophan
(Tryptopan) 4.33 ± 0.56 ^b 4.32 ± 0.71 ^b 4.31 ± 0.23 ^b 3.16 ± 0.76 ^a 7.57 + - 0.64 ^c 6.17 ± 0.51 ^c Carnosine
(Carnosine) 48.41 + 1.41 ^b 48.59 ± 1.01 ^b 42.56 ± 1.26 ^a 41.94 ± 2.09 ^a 47.22 ± 1.85 ^b 41.92 + 1.95 ^b Ornithine
(Ornithine) 2.19 ± 0.58 ^b 2.07 ± 0.18 ^b 12.97 + - 2.46 ^c 0.91 + 0.15 ^a 1.38 + 0.34 ^a 1.11 ± 0.11 ^a Lee Sin
(Lysine) 61.30 ± 1.00 ^d 59.30 ± 1.10 ^d 47.17 ± 0.68 ^c 30.87 ± 1.37 ^b 21.63 + - 0.35 ^a 23.59 ± 0.45 ^a ammonia
(Ammonia) 169.31 ± 23.12 ^a 166.61 ± 18.92 ^a 200.81 + - 31.02 ^b 161.85 ± 10.32 ^a 174.02 ± 15.47 ^ab 175.52 ± 15.47 ^ab Arginine
(Arginine) 499.96 ± 47.91 ^ab 511.99 ± 45.98 ^ab 518.44 ± 15.47 ^b 475.45 +/- 13.42 ^a 490.47 ± 25.47 ^ab 499.99 ± 38.17 ^ab Total 5459.81 ± 204.42 ^ab 5482.90 ± 277.33 5719.70 + - 305.33 ^b 5128.08 ± 253.12 ^ab 5054.85 + 264.38 ^a 5066.02 + - 255.35 ^a

^{(Unit: mg / 100g)}

Free amino acids are important components of bioactive substances, but they also play a role in imparting a characteristic taste to foods. Especially free amino acids in fish are also used for chemical signals in behavior, communication and physiology.

As shown in Table 8, the content of taurine, alanine, glutamic acid, leucine, and arginine in the total free amino acids of Example 1 was higher than that of Comparative Example 1 (p <0.05) Of the total.

Especially, free amino acids are classified as taste, and sweetness is glycine, alanine, threonine, proline, serine, etc., and bitter taste is leucine, isoleucine ), Methionine, phenylalanine, lysine, valine, arginine and the like, and aspartic acid and glutamic acid are known to have sour taste and glutamic acid taste .

In particular, the free amino acids showing sweet taste showed the highest ratio in Example 3, the free amino acids showing bitter taste were as high as those in Comparative Example 1 and Comparative Example 3, and the acidic aspartic acid and the rich- Of the total amount.

In addition, histidine content of fish muscle is most remarkable in the free amino acid composition of fish muscles. Histidine is predominant in fishes with red muscles, histidine is less in fishes with white muscles, and histidine in fishes with red muscles is imidadosidine It acts as a buffering substance that allows the fish to actively move with the peptide (imidazole dipeptide).

In Table 8, it can be seen that the content of free amino acid histidine is low, indicating that the fish used as experimental fishes are fishes with white muscles.

Therefore, it was confirmed that sweetness was increased and bitterness was decreased in the fish fed the diets of Examples 1 to 3 of the present invention.

The results of Experimental Examples 2 to 7 were repeated three times and the significance was verified using SPSS (Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA) software package (ver. 17) The significance was tested by Duncan's multiple range test at p <0.05 level.

[Experimental Example 8]

Lysozyme Activity measurement

In Experimental Example 1, blood samples were collected from the anterior blood vessels of 10 rats after 24-hour fasting in Experimental Examples 1 to 3 and Comparative Examples 1 and 3, which were raised for 8 weeks, and the activity of lysozyme, an immunity measurement item, was measured by Parry et al. (1986).

2, the activity of lysozyme increased in Comparative Examples 2, 3 and Examples 1 to 3 compared to Comparative Example 1, and the immunity was increased. In Comparative Example 2, however, . In case of Comparative Example 3, the content of the shellfish processing by-products was further included in the feed, but the activity of lysozyme, which is a nonspecific immune response, decreased and the immunity was decreased due to the decrease of the feed intake.

[Experimental Example 9]

Stress response experiment

Anesthesia and air exposure experiments were conducted to confirm rapid recovery of stress through anesthesia and air exposure.

Experimental Examples 1 to 3 and Comparative Examples 1 to 3 cultivated for 8 weeks in Experimental Example 1 were anesthetized with 800 ppm of 2-phenoxyethanol for 3 minutes and then received in recovery water and the recovery time was measured at intervals of 30 seconds Anesthesia was performed and repeated 3 times per experiment.

Experimental Examples 1 to 3 and Comparative Examples 1 to 3, which were cultivated for 8 weeks in Experimental Example 1, were exposed to air for 15 minutes and then housed in recovery water and measured for mortality after 6 hours.

FIG. 3 shows that the recovery time after anesthesia was reduced as the content of by-product of shellfish processing increased. Compared with Comparative Example 1, it was confirmed that the recovery rate after anesthesia was reduced.

Therefore, it was confirmed through anesthesia and air exposure experiments that the fast recovery and resistance to stress were increased in the experimental fish fed the feed containing the shellfish processing byproducts.

As a result of the above Experimental Examples 1 to 9, moisture, protein and ash content were higher and lipid content was decreased as the content of the shellfish processing by-products was increased as compared with Comparative Example 1 which did not include shellfish processing by-products The change in body composition of the low - fat low fat was confirmed. Particularly, the content of fatty acids in Example 3 was significantly higher than that of Comparative Example 1 in polyenes.

The constituent amino acids were found to be significantly higher in Examples 2 and 3, and the essential amino acids were also higher in Example 3, and it was confirmed that the composition of amino acids was quantitatively or qualitatively superior. In the case of free amino acids, The highest free amino acid content could be confirmed, but the free amino acid content of the sweet taste was increased and the free amino acid content of the bitter taste was reduced toward Examples 2 and 3.

Accordingly, when the eco-friendly feed for fish of the present invention containing 1 to 5 wt% of shellfish processing by-products is fed and breeded, it is possible to provide a high-quality fish having a sweet taste of high-protein low-fat.

Claims (11)

delete delete delete delete Preparing shellfish processing by-products;
Preparing a composition by homogeneously mixing the shellfish processing by-products with fish meal, wheat flour, fish oil, potato starch, vitamin mixture, mineral mixture and choline chloride;
Molding the composition into a pellet form; And
And cryopreserving the pellet-shaped composition,
The step of preparing the shellfish processing by-
A washing step of removing foreign matter from the shellfish;
A mashing step in which the washed shellfish is steamed at 100 to 110 ° C for 5 to 10 minutes, and then separated into shell and meat;
A step of obtaining a precipitate by centrifuging the juice obtained in the dipping step;
Crushing the shell;
Mixing the crushed shell and the precipitate of the mullerian solution in a weight ratio of 1: 0.5 to 1: 2,
Wherein the step of preparing the composition comprises:
By weight based on the total weight of the composition, to 1 to 5 wt% of shellfish processing by-products. delete 6. The method of claim 5,
Wherein the shellfish is at least one selected from the group consisting of oysters, eardrums, eggshells and mussels. 6. The method of claim 5,
In the step of obtaining the precipitate,
Wherein the matured juice is centrifuged at 800 to 1300 rpm. delete 6. The method of claim 5,
Wherein the step of preparing the composition comprises:
1 to 5 wt% of potato starch, 1 to 5 wt% of vitamin mixture, 1 to 5 wt% of starch powder, 5 to 15 wt% of wheat flour, 5 to 15 wt% of fish oil, 1 to 5 wt% To 5 wt%, and choline chloride in an amount of 0.1 to 2 wt% based on the total weight of the fish meal. 6. The method of claim 5,
The method of claim 1,
A method for producing an eco-friendly feed for fish, which comprises storing shellfish processing by-products at a temperature of -50 to -30 ° C.

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