磷对生长期草鱼肌肉理化参数、游离氨基酸、呈味核苷酸和游离脂肪酸组成的影响  

Effect of dietary phosphorus on physicochemical properties,composition of free amino acid,flavor nucleotide and free fatty acid in muscle of grass carp(Ctenopharyngodon idella)

作　　者：胡凯[1,2] 陈康[1] 冯琳 姜维丹[1,3,4] 刘杨 周小秋[1,3,4] HU Kai;CHEN Kang;FENG Lin;JIANG Weidan;LIU Yang;ZHOU Xiaoqiu(Animal Nutrition Institute,Sichuan Agricultural University,Chengdu 611130,China;Department of Animal and Veterinary Science,Chengdu Agricultural College,Chengdu 611130,China;Fish Nutrition and Safety Production,University Key Laboratory of Sichuan Province,Sichuan Agricultural University,Chengdu 611130,China;Key Laboratory of Animal Disease-Resistance Nutrition,Ministry of Education,Ministry of Agriculture and Rural Affairs,Key Laboratory of Sichuan Province,Chengdu 611130,China)

机构地区：[1]四川农业大学动物营养研究所,四川成都611130 [2]成都农业科技职业学院畜牧兽医学院,四川成都611130 [3]四川农业大学鱼类营养与安全生产四川省高校重点实验室,四川成都611130 [4]四川农业大学动物抗病营养教育部、农业农村部、四川省重点实验室,四川成都611130

出　　处：《水产学报》2022年第10期1957-1968,共12页Journal of Fisheries of China

基　　金：国家重点研发计划“蓝色粮仓科技创新”重点专项(2018YFD0900400,2019YFD0900200);国家现代农业产业技术体系专项基金(CARS-45);四川省科技计划项目(杰出青年科技人才)(2020JDJQ0043)。

摘　　要：为探索磷对生长期草鱼肌肉常规营养组成和理化特性,肌肉中游离氨基酸、呈味核苷酸和游离脂肪酸组成的影响,实验选择初始体质量为[(256.22±0.60) g]的健康草鱼540尾,随机分为6组,每组3个重复,分别饲喂含有效磷0.95 (基础饲料组,未添加)、2.46、3.96、5.68、7.10和8.75 g/kg的饲料60 d。结果显示,饲料中适宜水平有效磷显著提高了生长期草鱼肌肉蛋白质、水分、羟脯氨酸、∑氨基酸、∑鲜味氨基酸(UAAs)、∑甜味氨基酸(SAAs)、肌苷酸(IMP)、∑不饱和脂肪酸、∑多不饱和脂肪酸(PUFA)含量以及pH_(0)h和pH_(12h),而肌肉剪切力、组织蛋白酶B和L活性、乳酸、饱和脂肪酸(SFA)含量显著降低。此外,当饲料中有效磷水平分别增加到3.96和5.68 g/kg时,生长期草鱼肌肉IMP和∑呈味氨基酸(UAAs+SAAs)的滋味活性值(TAV)分别达到最大值。适宜水平有效磷还显著提高了生长期草鱼肌肉PUFA/UFA及n-3 PUFAs/n-6 PUFAs比值。研究表明,适宜水平有效磷提高了生长期草鱼肌肉蛋白质含量、肌肉嫩度、系水力和pH值,增加肌肉呈味氨基酸和核苷酸、PUFA含量,进而提高鱼类肌肉品质。To assess the effect of dietary phosphorus on physicochemical properties,composition of free amino acid(AA),flavor nucleotide and free fatty acid in muscle of grass carp,a 60 d growth trial by feeding graded levels of available phosphorus(0.95-8.75 g/kg diet)was conducted.Results demonstrated that optimal available phosphorus levels increased the protein and hydroxyproline contents and pH value,while decreased the contents of lipid and lactate,cooking loss,shear force,and cathepsin activity to improve fish muscle physicochemical characteristics.In addition,optimal available phosphorus levels increased the contents of total essential amino acids(EAAs),umami taste AAs,sweet taste AAs and inosine monophosphate(IMP)contents enhancing fish muscle flavor.In addition,when the available phosphorus level in the feed was increased to 3.96 and 5.68 g/kg,the taste activity value(TAV)of IMP and total taste amino acids(UAAs+SAAs)reached the maximum values in fish muscle,respectively.And optimal available phosphorus levels increased muscle total polyunsaturated fatty acids(PUFAs)contents and the fatty acid ratio of PUFAs/saturated fatty acids(SFAs),and n-3/n-6.In conclusion,appropriate available phosphorus supplementation improved flesh quality,which might be in part attributed to the enhancement of tenderness,water holding capacity and pH,and increase of flavor amino acid,nucleotide and PUFAs contents in muscle of fish.

关 键 词：草鱼 磷 肌肉 氨基酸 呈味核苷酸 脂肪酸 

分 类 号：S963.73[农业科学—水产养殖]