饲料脂肪水平对克氏原螯虾幼虾生长性能及肌肉品质的影响  

Effects of Dietary Lipid Levels on Growth Performance and Muscle Quality of Juvenile Procambarus clarkii

作　　者：莫翠琴 黄凯[1] 曹鑫盛 江林源 于凯 郭睿婕 王超男 MO Cuiqin;HUANG Kai;CAO Xinsheng;JIANG Linyuan;YU Kai;GUO Ruijie;WANG Chaonan(College of Animal Science and Technology,Guangxi University,Nanning,Guangxi 530004,China;Tianjin Zanlan Technology Co.,LTD.,Tianjin 300000,China;Fishery Technology Promotion Station of Guangxi Zhuang Autonomous Region,Nanning,Guangxi 530000,China)

机构地区：[1]广西大学动物科学技术学院,广西南宁530004 [2]天津赞兰科技有限公司,天津300000 [3]广西壮族自治区水产技术推广站,广西南宁530000

出　　处：《渔业科学进展》2023年第2期214-223,共10页Progress in Fishery Sciences

基　　金：广西科技重大专项创新驱动发展基金(桂科AA20302019-6)资助。

摘　　要：本研究旨在探讨饲料脂肪水平对克氏原螯虾(Procambarusclarkii)幼虾生长性能和肌肉品质的影响。实验选取600尾初始体重为(4.00±1.00)g的克氏原螯虾幼虾,随机分为5组(L1、L2、L3、L4和L5组),分别投喂脂肪水平为2.86%、5.11%、7.67%、10.19%和13.02%的等氮实验饲料,养殖周期为60d。结果显示,随着脂肪水平的升高,特定生长率(SGR)呈先升高后降低的趋势(P<0.05),饲料系数(FCR)呈先降低后升高的趋势(P<0.05),L3组的FCR显著低于其余组(P<0.05);对SGR进行折线回归分析,得出最适脂肪含量为6.82%。饲料脂肪水平对克氏原螯虾肌肉的水分、粗蛋白和粗灰分含量无显著影响(P>0.05);随着饲料脂肪水平的增加,肌肉的蒸煮损失率、粗脂肪含量、总多不饱和脂肪酸(∑PUFA)和总氨基酸(∑TAA)含量呈上升趋势,L5组的二十碳五烯酸(EPA)显著高于其余组,L5组的二十二碳六烯酸(DHA)含量显著高于L1和L2组(P<0.05);随着饲料脂肪水平的增加,肌肉硬度、弹性、凝聚性和黏性呈下降趋势,且L1~L3组间均无显著差异(P>0.05),L5组的总鲜味氨基酸(∑FAA)、丙氨酸(Ala)及天门冬氨酸(Asp)的含量显著低于L1组(P<0.05)。综上所述,适宜的饲料脂肪含量可以提高克氏原螯虾幼虾的生长性能和肌肉的营养品质,在本实验条件下,克氏原螯虾幼虾饲料中脂肪的建议添加量为6.82%~10.19%。Procambarus clarkii Girard is an economically important cultured shrimp in China, and lipids are an important component of its raw feed materials. Studies have shown that adequate lipid content in feed can promote the health of aquatic animals, improve the utilization efficiency of feed protein, save protein, reduce feed costs, and reduce nitrogen emissions. Insufficient lipid content in feed leads to metabolic disorders in breeding animals, reduces the utilization rate of feed protein, and is accompanied by a deficiency of fat-soluble vitamins and essential fatty acids. However, a high fat content inhibits feeding and growth and leads to excessive fat deposition in the fish body, which decreases disease resistance and is not conducive to feed processing and storage. At present, studies on the dietary lipid content of P. clarkii have mainly focused on growth performance, biochemical indices, and conventional nutritional components of muscle;however, studies on muscle quality, amino acid composition, and content have not yet been reported. This study investigated the growth performance, muscle texture indices, nutritional components, and food flavor of P. clarkii by determining the effect of dietary lipid content on the growth performance and muscle quality of juveniles. The aim of this study was to provide a reference for the development of compound feed for juvenile P. clarkii and to provide a theoretical and scientific basis for rationally evaluating the effects of fat on the muscle quality of the species. Five experimental diets with lipid levels of 2.86%, 5.11%, 7.67%, 10.19%, and 13.02% were prepared using fishmeal, soybean meal, and rapeseed meal as the main protein sources, and a mixture of fish oil and soybean oil in a ratio of 1:1 as the lipid source. A total of 600 juvenile P. clarkii with an initial body weight of(4.00±1.00) g was randomly divided into five groups(L1, L2, L3, L4, and L5 groups) with three replicates per group and 40 shrimps per replicate. They were fed five groups of experimental diet

关 键 词：克氏原螯虾 脂肪水平 生长性能 肌肉品质 营养成分 

分 类 号：S963[农业科学—水产养殖]