Effects of dietary vitamin E on growth performance,muscle quality and surimi quality in grass carp
In order to study the effects of adding vitamin E(VE)on the growth performance,muscle quality,antioxidant capacity and surimi quality of grass carp,the health grass carp with initial body weight(500.6±21.36)g were fed diets added VE(0,100,300,500 mg/kg)to the basal feed with VE content of 20.2 mg/kg for 3 months,respectively.The 180 grass carp were randomly divided into4 groups with 3 repetitions in each group and 15 grass carp in each repetition.The VE in the feed was converted into endogenous VE in grass carp,and then the adult fish meat was made into surimi and stored at 4 ℃ to test the quality of the surimi.The results showed that:there was no significant difference in the weight gain,survival rate and feed conversion ratio of grass carp with the addition of VE in the feed compared with the control group(P＞0.05),but the weight gain rate in the 300 mg/kg and 500 mg/kg VE groups were significantly higher than that in control group(P＜0.05).Dietary VE had no significant effect on the moisture,crude fat and crude ash content in grass carp muscle,but the content of crude protein in 300 mg/kg and 500 mg/kg groups were significantly higher than those in control group,increased by 14.42％and 12.35％respectively(P＜0.05).The content of VE in the muscle and liver in grass carp of VE supplemented groups were significant higher than those in control group,the muscle VE content increased by 160.42％,312.5％and 372.92％respectively,while the liver VE content increased by 231.32％,313.19％and 386.81％respectively(P＜0.05).Dietary VE increased serum total antioxidant capacity(T-AOC),superoxide dismutase(SOD),glutathione peroxidase(GSH-PX)and catalase(CAT),and significantly decreased the malondialdehyde(MDA)content in serum,reduced by 8.21％,12.71％and 21.96％respectively(P＜0.05).The drip loss of fresh meat of grass carp in the VE supplemented groups was significantly lower than that in control group(P＜0.05).The exudation loss of freezing meat of grass carp in the VE supplemented groups at 0,4 h and 16 h was significantly lower than that in control group(P＜0.05).In addition,the exudation loss of freezing meat of grass carp in 300 mg/kg and 500 mg/kg VE supplemented groups at 8 h and 24 h was significantly lower than that in control group(P＜0.05).The texture index of grass carp muscle was no significant difference among the between experimental groups.Compared with the control group,the surimi made from grass carp which fed with VE could inhabit the increase of peroxide value(POV),thiobarbituric acid value(TBA),volatile base nitrogen(TVB-N)and total bacterial count during storage time.The results indicated that adding an appropriate level of VE could improve the growth performance of grass carp,improve antioxidant capacity and muscle quality,delay the process of surimi fat oxidation,and improve surimi quality.
万方数据
维普
