无鱼粉饵料中补充限制性氨基酸对鲤含肉率、肌肉营养成分及质构特性的影响  

Effect of supplementation of fish meal-free diets with restrictive amino acids on flesh content,muscle nutrient composition and quality characteristics of comcarp(Cyprinus carpio)

作　　者：彭祖想 严林 卫力博 王悦晗 高欣 王伟[1,2,3] 任同军 韩雨哲[1,2,3] PENG Zu-xiang;YAN Lin;WEI Li-bo;WANG Yue-han;GAO Xin;WANG Wei;REN Tong-jun;HAN Yu-zhe

机构地区：[1]大连海洋大学水产与生命学院,辽宁大连116023 [2]大连海洋大学水产动物营养与饲料实验室,辽宁大连116023 [3]大连海洋大学辽宁省北方鱼类应用生物学与增养殖重点实验室,辽宁大连116023

出　　处：《饲料研究》2022年第16期59-65,共7页Feed Research

基　　金：辽宁省教育厅青年科技人才“育苗”项目(项目编号:QL202004);大连海洋大学“蔚蓝英才”人才计划项目。

摘　　要：试验以鸡肠粉作为饵料中动物蛋白源(不添加鱼粉),研究补充不同水平的赖氨酸和蛋氨酸对鲤的含肉率、肌肉常规营养成分、氨基酸组成及质构特性的影响。选取初重(55.54±0.09) g的鲤150尾,随机分为5组,每组3个重复,每个重复10尾,配制5组等氮等脂的饵料,限制性氨基酸(Met∶Lys=0.318)添加水平分别为0 (G1组,即对照组)、0.5%(G2组)、1.0%(G3组)、1.5%(G4组)、2.0%(G5组)。试验期8 w。结果显示:G4组和G5组鲤的含肉率和粗蛋白含量显著高于对照组(P<0.05)。各试验组鲤肌肉的氨基酸总量、必需氨基酸总量、非必需氨基酸总量和鲜味氨基酸总量均显著高于对照组(P<0.05)。随着限制性氨基酸添加水平的增加,各组鲤肌肉的必需氨基酸指数(EAAI)呈上升趋势。G3组、G4组和G5组鲤肌肉弹性显著高于对照组(P<0.05),G5组鲤肌肉咀嚼性显著高于对照组(P<0.05)。研究表明,无鱼粉饵料中添加适量的限制性氨基酸能够提高鲤的含肉率,增加鲤肌肉粗蛋白、总氨基酸、必需氨基酸及鲜味氨基酸含量,提升鲤肌肉质构参数,改善鲤肌肉品质,且以2.0%的补充量效果较好。The experiment was conducted to explore the effect of different levels of lysine and methionine supplementation on meat content, muscle conventional nutrition, amino acid composition and texture characteristics of carp with chicken intestine powder as animal protein source(without adding fish meal). A total of 150 fish with an initial weight of(55.54±0.09) g were selected and randomly divided into five groups with three replicates in each group, and ten fish in each replicate. Five groups of isonitrogenous and isolipidic diets were prepared with 0(group G1, the control group), 0.5%(group G2), 1.0%(group G3), 1.5%(group G4) and 2.0%(group G5) levels of restricted amino acids(Met∶Lys=0.318). The experiment lasted for 8 w. The results showed that the meat content and crude protein content of carp in group G4 and group G5 were significantly higher than those in control group(P<0.05). Total amino acids, total essential amino acids, total non-essential amino acids and total fresh amino acids were significantly higher in experiment groups than that in control group(P<0.05). The essential amino acid index(EAAI) tended to increase in all groups as the level of restricted amino acid addition increased. Muscle elasticity of carp in group G3, group G4 and group G5 was significantly higher than that in control group(P<0.05), and muscle masticatory properties in group G5 were significantly higher than that in control group(P<0.05). The experiment indicates that the addition of limiting amino acids to fish meal-free diets can improve the meat content of carp, increase the crude protein, total amino acids, essential amino acids and fresh amino acids, enhance muscle texture parameters and improve muscle quality, and the supplemental dose of 2.0% is better.

关 键 词：鱼粉 鸡肠粉 限制性氨基酸 鲤 含肉率 营养成分 质构特性 

分 类 号：S963[农业科学—水产养殖]