CN114847418A - Composite fat source for improving muscle quality of tilapia based on accurate nutritional requirement of fatty acid - Google Patents
Composite fat source for improving muscle quality of tilapia based on accurate nutritional requirement of fatty acid Download PDFInfo
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- CN114847418A CN114847418A CN202210570656.1A CN202210570656A CN114847418A CN 114847418 A CN114847418 A CN 114847418A CN 202210570656 A CN202210570656 A CN 202210570656A CN 114847418 A CN114847418 A CN 114847418A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
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Abstract
The invention belongs to the field of aquatic animal nutrition and feed, and particularly relates to a method for improving the muscle quality of tilapia based on the accurate nutritional requirement of fatty acid; comprises the following fat source components: soybean oil, lard oil, tea seed oil, linseed oil; the invention aims to establish a set of precise fatty acid nutrition regulation and control technology for tilapia muscle quality and provides a composite fat source for healthily and effectively improving the tilapia muscle quality.
Description
Technical Field
The invention belongs to the field of nutrition and feed of aquatic animals, and particularly relates to improvement of tilapia muscle quality based on accurate nutrition demand of fatty acid.
Background
Tilapia (Oreochromys mossambicas) has the characteristics of delicious meat, rapid growth, short culture period and the like. In 2020, the annual yield of tilapia reaches 165 million tons, wherein the annual yield of Guangdong province reaches 74 million tons, and the tilapia becomes important cultured fish and main export water products in Guangdong province. At present, with the development of high-density intensive culture, the serious problems of low muscle hardness and chewiness, poor meat quality and mouthfeel and the like of cultured tilapia generally exist, and the cultured tilapia becomes one of the most important problems of the tilapia industry. It has been reported that, although the yield of tilapia mossambica is rising year by year, the tilapia mossambica has decreased muscle-structure characteristics, loose meat, decreased hardness and chewiness, and poor taste, resulting in a lower price and a lower profit margin for cultivation (Dey et al, 2000). Therefore, a small number of farmers imitate the production method of crisped grass carp, and adopt broad bean products to improve the meat taste of tilapia so as to improve the culture benefit (the crisp tilapia pond price is up to 12 yuan/jin). However, compared with grass carp, tilapia has low tolerance to broad bean products, the addition amount of the tilapia is difficult to control, the tilapia is easy to die, and the tilapia is not easy to embrittle when the addition amount is too high.
In order to find a method for safely and effectively improving the muscle and texture characteristics of cultured tilapia, in recent years, scientific and technical workers at home and abroad carry out related research on the basis of plant extracts. For example, addition of mannooligosaccharides to high-sugar feed (sugar content 45%) can improve the meat yield, muscle water retention, muscle taste and amino acid nutritive value of tilapia (maricrystal, et al, 2021). Under the condition of supplementing 0.3 percent of gentian extract, the contents of crude protein, essential amino acid and umami amino acid of tilapia muscle can be obviously improved (Zhaoyao et al, 2021). However, there is no report on the research of improving the muscle quality of the cultured fish based on the nutritional requirement of fatty acid.
Aiming at the industrial problems, the invention adopts soybean oil, lard oil, tea seed oil and linseed oil to form composite oil, optimizes the fatty acid composition of the feed by adjusting the proportion of each oil, focuses on the research of accurate nutrition regulation and control of the feed fat and the fatty acid, and develops a composite fat source capable of improving the muscle quality of the tilapia. The invention has important significance for improving tilapia consumption and breeding industry development.
The main references:
(2021) the effect of mannooligosaccharides on the quality of flesh of Niluofia fish fed with high sugar.
Zhao, chen peiyi 36191, chenhui qin, (2021) effect of gentian extract on muscle quality of gift tilapia, jiang xi aquatic science (06),4-9.
Li,Y.,Zhang,J.,Fu,B.,Xie,J.,et al.(2022).Textural quality,growth parameters and oxidative responses in Nile tilapia(Oreochromis niloticus)fed faba bean water extract diet.[J].PeerJ,10.
Dey,MM.,Bimbao,GB.,Yong,L.,et al.(2000).Current status of production and consumption of tilapia in selected Asian countries.Aquaculture Economics&Management,4,13–31.
Disclosure of Invention
The invention proposes: based on the accurate nutritional requirement of fatty acid, a safe and effective composite fat source capable of improving the muscle quality of tilapia is developed.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the composite fat source for improving the muscle quality of tilapia based on the accurate nutritional requirement of fatty acid comprises the following fat source components: soybean oil, lard oil, tea seed oil and linseed oil.
Further, the fat source comprises the following fat sources and fatty acids thereof in percentage by mass: 0.0 to 8.0 percent of soybean oil, 0.0 to 3.0 percent of lard oil, 0.0 to 3.0 percent of tea seed oil and 0 to 5.0 percent of flaxseed oil; 15.0-25.0% of Saturated Fatty Acid (SFA), 25.00-35.00% of monounsaturated fatty acid (MUFA), 6.00-28.00% of n-3 polyunsaturated fatty acid (PUFA) and 15.00-50.00% of n-6 PUFA.
Further, the fat source comprises the following fat sources and fatty acids thereof in percentage by mass: 3.0% of soybean oil, 1.0% of lard oil, 0.5% of tea seed oil and 3.5% of linseed oil; SFA 20.00%, MUFA 20.00%, n-3PUFA 25.00%, n-6PUFA 35.00%.
Drawings
FIG. 1 is a muscle section (HE staining, 40X) of tilapia in the experimental group of example 1;
FIG. 2 is a tilapia muscle section (HE staining, 40X) of the control group in example 3.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the feed consists of the following feed grease and fatty acid components in percentage by weight: 3.0% of soybean oil, 1.0% of lard oil, 0.5% of tea seed oil and 3.5% of linseed oil, adding the oils according to corresponding proportions, homogenizing and uniformly mixing; SFA 20.0%, MUFA 20.0%, n-3PUFA 25.0%, n-6PUFA 35.0%.
Example 2:
the feed consists of the following feed grease and fatty acid components in percentage by weight: 0.0% of soybean oil, 3.0% of lard oil, 3.0% of tea seed oil and 2.0% of linseed oil, adding the oils according to corresponding proportions, homogenizing and uniformly mixing; SFA 25.0%, MUFA 35.0%, n-3PUFA 15.0%, n-6PUFA 15.0%.
Example 3:
the feed consists of the following feed grease and fatty acid components in percentage by weight: 8.0% of soybean oil, 0.0% of lard oil, 0.0% of tea seed oil and 0.0% of linseed oil, adding the oil in corresponding proportion, homogenizing and uniformly mixing; SFA 15.0%, MUFA 29.0%, n-3PUFA 6.0%, n-6PUFA 50.0%.
Test subjects: selecting 300 healthy tilapia mossambica with the specification of 40 g/strip, and dividing the tilapia mossambica into a test group and a control group randomly, wherein each group contains 100 tilapia mossambica.
The test method comprises the following steps: the test group was fed with the mixed oil of the invention example 1 to prepare a feed for tilapia, and the control group was fed with the feed prepared from the mixed oil of the example 3. The culture period in the pond net cage (1.5m × 1.5m × 2m) is 10 weeks, and the same culture management is carried out on the test group and the control group during the culture period.
After the culture is finished, the tilapia mossambica in the test group and the control group are fasted for 24 hours, are weighed one by one for length measurement, record the weight and the body length, and statistically analyze the growth performance indexes such as the terminal weight, the weight gain rate, the specific growth rate and the like and the fullness. 3 fishes are respectively taken from the test group and the control group, after being dissected, the viscera and the liver are weighed, and the viscera volume ratio and the liver volume ratio are statistically analyzed; then, 3-5g of muscle sample is put into a centrifuge tube, and is quickly frozen by liquid nitrogen, and then is stored in a refrigerator at-80 ℃ for later use to measure the fatty acid composition; another muscle sample with the size of 1cm is taken and stored in the stationary liquid to be sliced and analyzed.
Technical effects
Compared with a control group, the composite fat source for improving the muscle quality of tilapia based on the accurate nutritional requirement of fatty acid has no statistical difference (P is more than 0.05) in growth performance such as the weight gain rate, specific growth rate, feed coefficient and the like and feed utilization rate indexes of the invention group. The body fullness of the fish in the invention group is obviously higher than that of the control group (P <0.05), and the muscle collagen content of the fish is improved by 19.20 percent (P < 0.05). Compared with the control group feed, the muscle fiber of the invention group fish has small diameter and high density; the texture characteristics such as muscle hardness, elasticity, chewiness and the like are obviously improved (P is less than 0.05), and the meat taste is improved. In addition, the content of n-3 polyunsaturated fatty acid (ALA, EPA and DHA) in the muscle of the invention group fish is obviously improved, and volatile flavor substances such as nonanal, dodecanal, tetradecanal, 1-octanol and the like are obviously improved (P < 0.05).
And (3) test results: tilapia growth index (table 1), muscle nutrient composition (table 2, table 3), muscle texture characteristics and flavor (table 4, table 5); the muscle sections of the test group and the control group are shown in detail in FIGS. 1 and 2.
TABLE 1 Tilapia growth Performance index
TABLE 2 Effect of conventional ingredients and physical Properties of Tilapia muscle
TABLE 3 fatty acid composition of muscle of Tilapia mossambica
TABLE 4 Tilapia muscle volatile flavor levels
TABLE 5 Tilapia muscle texture characteristics
Claims (3)
1. A composite fat source for improving the muscle quality of tilapia based on the accurate nutritional requirement of fatty acid is characterized in that: comprises the following fat source components: soybean oil, lard oil, tea seed oil and linseed oil.
2. The composite fat source for improving tilapia muscle quality based on fatty acid precision nutritional requirements according to claim 1, characterized in that: the fat source and the fatty acid thereof comprise the following components in percentage by mass: 0.0 to 8.0 percent of soybean oil, 0.0 to 3.0 percent of lard oil, 0.0 to 3.0 percent of tea seed oil and 0 to 5.0 percent of flaxseed oil; 15.0-25.0% of Saturated Fatty Acid (SFA), 25.00-35.00% of monounsaturated fatty acid (MUFA), 6.00-28.00% of n-3 polyunsaturated fatty acid (PUFA) and 15.00-50.00% of n-6 PUFA.
3. The composite fat source for improving tilapia muscle quality based on fatty acid precision nutritional requirements according to claim 1, characterized in that: the fat source and the fatty acid thereof comprise the following components in percentage by mass: 3.0% of soybean oil, 1.0% of lard oil, 0.5% of tea seed oil and 3.5% of linseed oil; SFA 20.00%, MUFA 20.00%, n-3PUFA 25.00%, n-6PUFA 35.00%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115500433A (en) * | 2022-09-27 | 2022-12-23 | 中国水产科学研究院黄海水产研究所 | Method for balancing fatty acid in fish feed, feed and application |
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