动物营养学报2018，Vol.30Issue(2)：770-781,12.DOI:10.3969/j.issn.1006-267x.2018.02.043
龙须菜寡糖对罗非鱼脂肪酸和挥发性腥味物质组成的影响
Effects of Gracilaria lemaneiformis Oligosaccharides on Fatty Acid and Volatile Odor Substance Compositions of Tilapia (Oreochromis mossambicus)
摘要
Abstract
To investigate the effects of Gracilaria lemaneiformis oligosaccharides on fatty acid and odor substance compositions of tilapia (Oreochromis mossambicus),Gracilaria lemaneiformis oligosaccharides was first prepared by biological degradation of Gracilaria lemaneiformis,and was then used to formulate a Gracilaria lemaneiformis oligosaccharides-containing diet (Gracilaria lemaneiformis oligosaccharides was added into a basal diet and the adding level was 1％).Tilapias with the initial body weight of (12.20±0.23) g were fed the basal diet and Gracilaria lemaneiformis oligosaccharides-containing diet for 7 months,and each diet fed to three replicates and each replicate had 20 fish.The results showed as follows:using gas chromatography-mass spectrometry (GC-MS) technology,we identified 28 kinds of fatty acids in total from belly meat of tilapias,which covered the range from C12 to C24.Compared with the tilapias fed the basal diet (control group),the tilapias fed the Gracilaria lemaneiformis oligosaccharides-containing diet (Gracilaria lemaneiformis oligosaccharides group) could effectively lowered the kinds of saturated fatty acids in belly meat of tilapias.In terms of fatty acid contents,the relative contents of C20∶5n-3 [eicosapentaenoic acid (EPA)],C22∶6n-3 [docosahexaenoic acid (DHA)] and C20∶4n-6 [arachidonic acid (ARA)] and the value of DHA/EPA in belly meat of tilapias were significantly elevated in Gracilaria lemaneiformis oligosaccharides group than those in the control group (P＜0.05).Using headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology,we detected 31 and 25 kinds of volatile odor substances in belly meat of tilapias in the control group and Gracilaria lemaneiformis oligosaccharides group,respectively.The detected volatile odor substances in belly meat of tilapias that had low sensory thresholds and high odors were mainly ketone,amines,aldehydes,etc.The relative contents of those volatile odor substances were significantly decreased in the Gracilaria lemaneiformis oligosaccharide groups compared with the control group (P＜0.05).It is indicated that adding Gracilaria lemaneiformis oligosaccharides to the diet can effectively reduce the kinds of saturated fatty acids and improve the relative contents of ARA,DHA,EPA and the value of DHA/EPA of polyunsaturated fatty acids in belly meat of tilapias.In addition,it can also effectively reduce the kinds of volatile odor substances and the relative contents of ketones,amines and aldehydes in belly meat of tilapias.关键词
龙须菜/寡糖/罗非鱼/脂肪酸/挥发性腥味物质Key words
Gracilaria lemaneiformis/oligosaccharides/Oreochromis mossambicus/fatty acids/volatile odor substances分类
农业科技引用本文复制引用
王润萍,陆凤霞,金敏,狄文婕,何雄飞,徐永健,产竹华..龙须菜寡糖对罗非鱼脂肪酸和挥发性腥味物质组成的影响[J].动物营养学报,2018,30(2):770-781,12.基金项目
福建省自然科学基金重点项目(2017N0015) （2017N0015）
国家自然科学基金(41606145) （41606145）
