为研究脂肪源对克氏原螯虾营养物质和脂肪酸组成的影响,在基础饲料中添加猪油(LO)、豆油(SO)、鱼油(FO)、鱼油和豆油1∶1混合油(MO)为脂肪源配制成4种等氮等脂饲料.将600尾克氏原螯虾[(3.50±0.50)g]随机分为4组,每组3个重复,每个重复50尾,按虾体质量的3％饲喂60 d.试验结果表明:MO组和FO组的肌肉与肝胰脏质量比、肌肉胶黏性显著大于LO组(P＜0.05).LO组粗蛋白质和粗灰分含量低于其他试验组(P＜0.05),FO组粗脂肪含量低于其他组(P＜0.05).肌肉脂肪酸中:FO组ARA(13.44％)和DHA(5.15％)含量最高.MO组EPA 含量最高(9.89％).FO 组(47.31％)和 MO 组(45.15％)ΣPUFA 含量显著大于 LO 组(37.54％)和 SO 组(39.95％)(P＜0.05).肝胰脏脂肪酸中:FO组ARA(13.44％)和DHA(5.15％)含量最高.MO组EPA含量最高(9.89％).FO组(47.31％)和MO组(45.15％)ΣPUFA含量显著大于LO组(37.54％)和SO组(39.95％)(P＜0.05).综合体组成、质构、脂肪酸组成和脂肪源价格,选用鱼油和豆油1:1混合油作为克氏原螯虾饲料添加的脂肪源,有利于提高克氏原螯虾肌肉胶黏性、ΣPUFA、DHA、EPA和ARA的含量.
Effects of adding different fat sources to feed on nutrients and fatty acid composition of Procambarus clarkii
The aim of this experiment was to investigate the effect of fat sources on the nutrient and fatty acid composition of crayfish.Four isonitrogenous and isolipid feeds were formulated by adding lard(LO),soybean oil(SO),fish oil(FO),and a 1∶1 mixture of fish oil and soybean oil(MO)as fat sources to the basal feed.Six hundred crayfish[(3.50±0.50)g]were randomly divided into four groups of three replicates each,each with 50 fish,and fed for 60 d at 3％of shrimp body mass.The test results showed that:The muscle to hepatopancreas mass ratio and muscle glue viscosity were significantly greater in the MO and FO groups than in the LO group(P＜0.05).The crude protein and crude ash contents of the LO group were lower than those of the other test groups(P＜0.05),and the crude fat content of the FO group was lower than that of the other groups(P＜0.05).In muscle fatty acids:The FO group had the highest ARA(13.44％)and DHA(5.15％)content.The MO group had the highest EPA content(9.89％).The ΣPUFA content was significantly greater in the FO(47.31％)and MO(45.15％)groups than in the LO(37.54％)and SO(39.95％)groups(P＜0.05).In hepatopancreas fatty acids:The FO group had the highest content of ARA(13.44％)and DHA(5.15％).The MO group had the significantly highest EPA content(9.89％).The Σ PUFA content was significantly greater in the FO(47.31％)and MO(45.15％)groups than in the LO(37.54％)and SO(39.95％)groups(P＜0.05).The combination of body composition,texture,fatty acid composition and price of fat source,the 1∶1 mixture of fish oil and soybean oil was selected as the fat source added to the feed of crayfish,which was beneficial to improve the muscle gelatinous viscosity,Σ PUFA,DHA,EPA and ARA content of Procambarus clarkii.
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