氧化鱼油和姜黄素对黄颡鱼生长性能、血清和肝脏指标、体色及肌肉质构特性的影响  

Effects of Oxidized Fish Oil and Curcumin on Growth Performance,Serum and Liver Indexes, Body Colour and Muscle TextureCharacteristics of Pelteobagrus fulvidraco

作　　者：陈严轩 王国霞 刘燕 韩永权 邱建强 史合群 彭凯 CHEN Yanxuan;WANG Guoxia;LIU Yan;HAN Yongquan;QIU Jianqiang;SHI Hequn;PENG Kai(Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition,Key Laboratory of Animal Nutrition and Feed Science in South China of Ministry of Agriculture and Rural Affairs,Collaborative Innovation Center of Aquatic Sciences,Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;College of Animal Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangzhou Cohoo Biotechnology Co.,Ltd.,Guangzhou 510145,China;College of Fisheries,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]广东省农业科学院动物科学研究所,广东省农业科学院水产协同创新中心,农业农村部华南动物营养与饲料重点实验室,广东省畜禽育种与营养研究重点实验室,广州510640 [2]仲恺农业工程学院动物科技学院,广州510225 [3]广州市科虎生物技术有限公司,广州510145 [4]华中农业大学水产学院,武汉430070

出　　处：《动物营养学报》2024年第7期4610-4622,共13页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家自然科学基金(31902388);广东省现代农业产业技术体系创新团队建设项目(2023KJ115);企业委托项目“姜黄素对黄颡鱼生长、免疫力、体色和肠道健康的影响”(2020横024)。

摘　　要：本试验旨在研究氧化鱼油和姜黄素对黄颡鱼(Pelteobagrus fulvidraco)生长性能、血清和肝脏指标、体色及肌肉质构特性的影响。选取健康的黄颡鱼720尾,随机分为6组,每组4个重复,每个重复30尾鱼。6组试验鱼分别饲喂6种等氮等脂饲料,即新鲜鱼油饲料(T1组)、氧化鱼油饲料(T2组)、氧化鱼油+0.02%姜黄素饲料(T3组)、氧化鱼油+0.04%姜黄素饲料(T4组)、氧化鱼油+0.06%姜黄素饲料(T5组)、氧化鱼油+0.08%姜黄素饲料(T6组),养殖周期为56 d。试验结束后统计生长性能,采集血液分析血清生化、抗氧化与免疫指标,采集肝脏检测抗氧化指标,分析鱼体不同部位体色以及肌肉质构特性。结果显示:与T1组相比,T5组摄食量显著增加(P<0.05);T2组血清甘油三酯含量、过氧化氢酶和溶菌酶活性以及肝脏总抗氧化能力和过氧化氢酶活性显著下降(P<0.05);T5组鱼体尾部皮肤的黄蓝色(b)值显著降低(P<0.05);T6组肌肉的硬度显著增加(P<0.05),弹性和黏结性显著降低(P<0.05)。与T2组相比,T3、T4、T5和T6组血清过氧化氢酶活性显著升高(P<0.05),T4、T5和T6组血清溶菌酶活性显著升高(P<0.05);T3、T4、T5和T6组肝脏总抗氧化能力和过氧化氢酶活性均显著升高(P<0.05);T4和T6组鱼体尾部皮肤的红绿色(a)值显著降低(P<0.05);T6组肌肉的硬度显著增加(P<0.05),弹性、黏结性、咀嚼性显著降低(P<0.05)。综述所述,饲料中添加3%的氧化鱼油不影响黄颡鱼的生长性能,但降低了血清甘油三酯含量以及抗氧化能力和非特异性免疫力,并使体色退化;在含3%氧化鱼油的饲料中添加姜黄素提高了黄颡鱼的抗氧化能力和免疫力,一定程度上修复了氧化鱼油所导致的体色退化,增加了肌肉硬度并降低了其弹性、黏结性和咀嚼性。This experiment was conducted to investigate the effects of oxidized fish oil and curcumin on growth performance,serum and liver indexes,body colour and muscle texture characteristics of Pelteobagrus fulvidraco.A total of 720 Pelteobagrus fulvidraco were randomly distributed into six groups with four replicates per group and 30 fish per replicate.The fish in the six groups were fed isonitrogenous and isolipidic diets,they were fresh fish oil diet(T1 group),oxidized fish oil diet(T2 group),oxidized fish oil+0.02%curcumin diet(T3 group),oxidized fish oil+0.04%curcumin diet(T4 group),oxidized fish oil+0.06%curcumin diet(T5 group),and oxidized fish oil+0.08%curcumin diet(T6 group).The feeding trial was lasted for 56 days.At the end of the experiment,growth performance was counted,blood was collected to determine serum biochemical,antioxidant and immune indexes,liver was collected to determine antioxidant indexes,and body colour and muscle texture characteristics were analyzed.The results showed as follows:compared with the T1 group,feed intake was significantly increased in the T5 group(P<0.05),serum triglyceride content,catalase and lysozyme activities as well as liver total antioxidant capacity and catalase activity were significantly decreased in the T2 group(P<0.05),yellow-blue(b)value of the fishtail skin in the T5 group was significantly decreased(P<0.05),muscle hardness was significantly increased in the T6 group(P<0.05),and muscle springiness and adhesiveness were significantly decreased in the T6 group(P<0.05).Compared with the T2 group,serum catalase activity was significantly increased in the T3,T4,T5 and T6 groups(P<0.05),serum lysozyme activity was significantly increased in the T4,T5 and T6 groups(P<0.05);liver total antioxidant capacity and catalase activity were significantly increased in T3,T4,T5 and T6 groups(P<0.05),red-green(a)value of fishtail skin was significantly decreased in the T4 and T6 groups(P<0.05),muscle hardness was significantly increased in the T6 group(P<0.05),and the springiness,ad

关 键 词：氧化鱼油 姜黄素 黄颡鱼 生长性能 体色 肉品质 

分 类 号：S963[农业科学—水产养殖]