首页|不同饵料对大刺鳅生长和肌肉中氨基酸、脂肪酸的影响

不同饵料对大刺鳅生长和肌肉中氨基酸、脂肪酸的影响

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为了了解生物饵料添加对大刺鳅(Mastacembelus armatus)养殖效果的影响,在大刺鳅的饲料中添加了红虫(Chironomidae)、黄粉虫(Tenebrio molitor)和大麦虫(Zophobas atratus),结果发现:30 d时,添加大麦虫组的鱼体质量显著高于其他3组(P<0.05),饲料组最低.60 d时,添加大麦虫组鱼体质量依然显著高于其他3组(P<0.05).通过氨基酸检测,添加黄粉虫组的鱼总氨基酸显著高于其他3组(P<0.05),而在鲜味氨基酸上,添加大麦虫组鱼体质量显著高于其他3组(P<0.05).4组二十碳五烯酸(EPA)与二十二碳六烯酸(DHA)均无显著差异,添加大麦虫的饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸均显著高于其他3组.实验结果表明,投喂添加大麦虫的大刺鳅饵料,鱼的增重效果、肥满度和鲜味氨基酸含量等重要指标上均为最佳.
Effects of different biological feeds on the growth and the amino acids and fatty acids contents in the muscle of Mastacembelus armatus
An attempt was made to analyze the effects of biological feeds on the cultivation of Mastacembelus armatus.Bloodworms(Chironomidae),yellow mealworms(Tenebrio molitor),and superworms((Zophobas atratus)were added to the compound feed(CF)to feed Mastacembelus armatus and the fish growth and its contents of animo acids and fatty acids in muscle were observed and determined.The results showed that after 30 days of feeding,the fish body mass was significantly higher in the CF+superworms group than in the other three groups(P<0.05),with the lowest body mass observed in the control group without supplementation of any worms.After 60 days of feeding,the CF+superworms group still had a significantly higher fish body mass compared to the other three groups(P<0.05).Amino acid testing showed the total amino acids in the fish muscle were significantly higher in the CF+yellow mealworms group than in the other three groups(P<0.05).The CF+superworms group was significantly higher in flavor amino acids content than the other three groups(P<0.05).There were no significant differences in EPA and DHA levels among all the groups,but the contents of saturated fatty acids,monounsaturated fatty acids,and polyunsaturated fatty acids in the fish were all significantly higher in the CF+superworms than in the other three groups.The experimental results indicate that the feed for M.armatus added with super worms produced the best results in terms of weight gain,condition factor,and flavor amino acid content in the fish.

amino acidsfatty acidsMastacembelus armatusSFAMUFAPUFA

蒋嘉梁、傅祥、顾志峰

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海南大学 海洋生物与水产学院,海口 570228

氨基酸 脂肪酸 大刺鳅 SFA MUFA PUFA

海南省院士创新平台建设项目海南省自然科学基金项目海南大学科研启动基金项目

HD-YSZX-202011323QN197KYQDZR22050

2024

热带生物学报
海南大学

热带生物学报

CSTPCD
影响因子:0.406
ISSN:1674-7054
年,卷(期):2024.15(5)