水生生物学报2024，Vol.48Issue(9)：1519-1527,9.DOI:10.7541/2024.2024.0198
全植物蛋白饲料的营养及非营养性优化对大口黑鲈肌肉营养成分及质构特性的影响
OPTIMIZING FULL PLANT PROTEIN FEED THROUGH NUTRITIONAL AND UN-NUTRITIONAL METHODS ON THE COMPOSITIONS AND TEXTURE PROPERTIES OF LARGEMOUTH BASS MICROPTERUS SALMOIDES MUSCLE
摘要
Abstract
The effects of optimizing full plant protein feed through nutritional and non-nutritional methods on the compositions and texture properties of largemouth bass muscle were investigated.Nine extruded experimental feeds were formulated,including a fish meal control feed(FFH),full plant protein feed(PFH),softened feed(PFS),DMPT supplemented feed(PFD),taurine supplemented feed(PFT),cholesterol&fish oil feed(PFC),soybean oil feed(PSH),cholesterol&soybean oil feed(PSC),and comprehensive feed(PFA).Twenty-seven tanks of largemouth bass with an initial body weight of(78.1±0.06)g were fed for 50d in an indoor recirculating aquaculture system(RAS).The results indicated that crude fat content in the dorsal muscle of fish from the PFH group was significantly higher than that of the FFH group,while muscle hardness,adhesiveness,springiness,gumminess,and chewiness of fish from the PFH group were significantly lower than those in the FFH group.The muscle crude fat content of fish in the nutrient-optimized groups(PFD,PFT,PFC,PFA,and PSH)were significantly lower than that in the PFH group.Muscle adhesiveness,gumminess,and chewiness were significantly increased in the PFD group;muscle hardness and gumminess were significantly increased in the PFT group;muscle hardness,gumminess,and chewiness were significantly increased in the PFC and PFA groups;and muscle hardness,springiness,gumminess,and chewiness were significantly increased in the PSH group.Regarding the non-nutritional way,compared to the PFH group,muscle hardness,adhesiveness,gumminess,and chewiness were significantly increased in the PFS group.Compared to the PSH group,muscle springi-ness in the PSC group was significantly reduced.Correlation analysis showed that muscle hardness,adhesiveness,gumminess,and chewiness had a significantly negative correlation with muscle fat content.Muscle hardness showed a significantly positive correlation with adhesiveness,gumminess,and chewiness.Muscle springiness showed a signifi-cantly positive correlation with gumminess and chewiness,and muscle gumminess showed a significantly positive correlation with chewiness.These results indicate that optimizing full plant protein feed nutritionally with dietary supplements of DMPT,taurine,cholesterol,or by substituting soybean oil for fish oil,can partially improve the muscle quality of largemouth bass,which may have been impaired by the intake of full plant protein feed previously.The results of the present experiment could potentially benefit the wide application of full plant protein feed and promote the sustainable development of largemouth bass farming.关键词
全植物蛋白/营养成分/质构特性/优化策略/大口黑鲈Key words
Full-plant protein/Muscle compositions/Muscle texture properties/Nutritional optimization/Micropterus salmoides分类
水产学引用本文复制引用
张宝平,董智勇,康嘉铭,王渤,蔡万杰,时博,张月星..全植物蛋白饲料的营养及非营养性优化对大口黑鲈肌肉营养成分及质构特性的影响[J].水生生物学报,2024,48(9):1519-1527,9.基金项目
国家自然科学基金(32202947)资助[Supported by the National Natural Science Foundation of China(32202947)] （32202947）
