不同饲料添加剂对克氏螯虾生长和虾肉品质的影响  

Effects of Feed Additives on the Growth and Meat Quality of Procambarus Clarkii

作　　者：吴东[1] 夏伦志[1] 侯冠军[1] 陈丽园[1] 张新[2] 程玉兵 任娅[2] 曹永红[2] 

机构地区：[1]安徽省农业科学院畜牧兽医研究所,安徽合肥230031 [2]合肥华仁生物技术有限公司,安徽合肥230041

出　　处：《粮食与饲料工业》2007年第7期35-37,共3页Cereal & Feed Industry

基　　金：合肥市庐阳区2005年度科研项目"克氏螯虾人工饵料筛选及其加工技术研究"的部分研究内容

摘　　要：用益生素、大蒜粉和"益生素+大蒜粉"替代土霉素添加到克氏螯虾日粮中,观察它们对克氏螯虾生长性能和虾肉品质的影响。结果表明:益生素、大蒜粉和"益生素+大蒜粉"组只均增重比土霉素组分别高3.14%(P>0.05)、12.11%(P>0.05)和17.94%(P<0.05);克氏螯虾体增长各试验组间差异不显著(P>0.05);成活率是益生素组比土霉素组高;饵料系数各试验组间差异都不显著(P>0.05)。益生素、大蒜粉和"益生素+大蒜粉"组的出肉率比土霉素组分别高0.50%、11.82%和16.83%(P>0.05);大蒜粉、"益生素+大蒜粉"组虾黄率比土霉素组分别高4.46%和5.44%(P>0.05),益生素组比土霉素组低1.95%(P>0.05);虾肉的水分含量各试验组都比对照组低(P>0.05);虾肉蛋白质含量、pH1、pH24、蒸煮损失和嫩度差异都不显著(P>0.05);益生素、大蒜粉和"益生素+大蒜粉"组虾肉滴水损失分别比土霉素组低8.10%(P>0.05)、6.77%(P>0.05)和22.18%(P>0.05);益生素、大蒜粉和"益生素+大蒜粉"组虾肉熟肉率分别比土霉素组高3.12%、1.11%和4.34%,差异都不显著(P>0.05)。Probiotics and garlic meal as well as probiotics ＋ garlic meal as substitutes for terramycin were added into the diets for procambarus clarkii to investigate their effects on the growth and meat quality ofprocambarus clarkii. The results showed that the average weight gains in the groups of probiotics, garlic meal and probiotics ＋ garlic meal increased by 3.14% （ P 〉 0.05） , 12.11% （ P 〉 0.05 ） and 17.94% （ P 〈 0.05 ）compared with the terramycin group ; the body length increase rates in all groups were not significantly different （P 〉 0.05 ） ; the survival rate in the probiotics group was higher than that in the terramycin group and the feed conversion rates in all test groups were not significantly different （P 〉 0.05）. Compared with the terramycin group, the meat yield ofprocambarus clarkii in the groups of probiotics, garlic meal and probiotics ＋ garlic meal increased by 0.50% , 11.82% and 16.83% （ P 〉 0.05） respectively ; the yolk content in groups of garlic meal and probiotics ＋ garlic meal was 4.46% and 5.44% higher than that in the terramycin group （P 〉 0.05 ）, and the yolk content in the probiotics group was 1.95% lower than that in the terramycin group （P 〉 0.05 ） ; the moisture content in meat in all test groups was lower than that in the control group （ P 〉 0.05 ） ; the protein, pill, pH 24, cooking loss and tenderness were all not significantly different （ P 〉 0.05） ; the drip loss in groups of probiotics, garlic meal and probiotics ＋garlic meal was 8, 10% （P〉0.05）, 6.77% （P〉0.05） and 22.18% （P〉0.05} than that in the terramycin group respectively; and the cooked meat percentage in the groups of probioties, garlic meal and probiotics ＋ garlic meal was 3.12% , 1.11% and 4.34% higher than that in the terramycin group respectively and the differences were all not significant （ P 〉 0.05）.

关 键 词：克氏螯虾 土霉素 大蒜粉 益生素 生产性能 肉品质 

分 类 号：S966.12[农业科学—水产养殖]