鱼的消化生理与鱼饵料的加工工艺  

Digestive physiology of fish and processing technology of fish feed

作　　者：王永昌[1] 梅方超 王四维 

机构地区：[1]国家粮食储备局无锡科学研究设计院,江苏无锡214035 [2]中粮工程装备无锡有限公司,江苏无锡214035

出　　处：《饲料工业》2018年第2期1-8,共8页Feed Industry

摘　　要：鱼属变温动物,鱼的体温随水温变化而变化,在低温时鱼体内各种消化酶的量和活性都不高,影响鱼的生长。鱼类饵料的加工工艺,应考虑养殖时的水温等因素,才能生产出低温时有较高消化率的特制饵料。鱼根据食性分为:肉食性、杂食性、草食性和滤食性的鱼,不同食性的鱼体内消化酶的种类、活性和含量亦不相同,对蛋白质和碳水化合物的消化能力各不相同,鱼饵料加工工艺应根据不同鱼的品种、不同生长期等特性来设计和配制,使其符合不同食性鱼的需要。随高油脂饵料的出现带来物料流动性差、加工设备易粘料、挂油现象和影响成品的储藏等问题,对包装及仓库的温度及光照设计标准应严格控制。促摄饵物质的应用,能对鱼类视觉、味觉和嗅觉产生强烈的刺激,激发了鱼摄取饵料的欲望,使消化酶的活性提升,能有效地促进鱼的抗病能力和增重。Fish is a kind of exothermic-animal, which body temperature changes with the water temperature. With low water temperature, the variety, activities and content of digestive enzymes of the fish would be low-level, affecting the growth of fish. The processing technology of fish feed should consider the factor of water temperature in aquaculture in order to produce a special feed with high digestibility at low water temperature. Fish can also be divided into： meat-eating, omnivorous, herbivorous and filter-feeding fish. The variety, activities and content of digestive enzymes of the fish with different eating patterns will also diverse, and the digestion ability of protein and carbohydrate will be quite different too. So, fish feed processing technology, including design and preparation, should be based on different fish varieties, different growth period characteristics, with the aim to make feed be conform to the needs of fish with different eating patterns. Fish feed with high fat content possess following properties： the material fluidity is poor, it is sticky to processing equipments, the storage of the finished product is temperature and lighting packaging and warehouse hard to control. So the design standard of the should be strictly controlled. The application of the stimulating material in feed can stimulate the smell, stimulate fish＇s craving of the feed, and promote the activity of digestive feclively improve lhe disease-resistance ability and weight gain of fish. fish＇s vision, taste and enzymes, which can effectively improve the disease-resistance ability and weight gain of fish.

关 键 词：鱼饲料 消化生理 加工工艺 

分 类 号：S816.34[农业科学—饲料科学]