Effects of composite probiotics on growth performance,digestive enzyme activity and meat quality of crayfish in low fish meal diet
To investigate the effects of adding composite probiotics to low fish meal feed on the growth performance,digestive enzyme activity,and meat quality of crayfish.The experiment was conducted at XX crayfish breeding farm.600 crayfish with good body shape,complete and vigorous appendages,and an average weight of(3.48±0.34)g were selected and randomly divided into 4 groups,with 1 group for every 5 replicates.The control group was fed with basic feed,while the experimental group was fed with experimental feed that reduced 2%fish meal and added 0,150,and 300 mg/kg of composite probiotics on top of the control group.Compared with the control group,the final weight of crayfish in groups Ⅰ and Ⅱ significantly decreased by 9.29%and 10.5%,respectively(P＜0.05);Meanwhile,there was no significant difference in the final weight of crayfish between Group Ⅲ and the control group(P＞0.05);The specific growth rates of crayfish in groups Ⅰ and Ⅱ were significantly reduced by 3.69%and 4.18%,respectively(P＜0.05);Meanwhile,there was no significant difference in the specific growth rate of crayfish between Group Ⅲ and the control group(P＞0.05);The meat yield of groups Ⅰ to Ⅲ was significantly reduced by 7.07%,5.53%,and 3.92%compared to the control group(P＞0.05).The trypsin activity in the liver and pancreas of groupⅠ-Ⅲ crayfish was significantly increased compared to the control group(P＜0.05);The cellulase activity in the liver and pancreas of the control group and group Ⅲ crayfish was significantly higher than that of the other two groups(P＜0.05);The amylase activity in the intestines of group Ⅰ-Ⅲ crayfish was significantly increased compared to the control group(P＜0.05);The intestinal cellulase activity of crayfish in groups Ⅱ and Ⅲ was significantly increased compared to the other two groups(P＜0.05).The hardness and stickiness of crayfish meat in groups Ⅰ to Ⅲ were significantly reduced compared to the control group(P＜0.05);The chewiness of crayfish meat in the control group and group Ⅲ was significantly improved compared to the other two groups(P＜0.05).Conclusion:Reducing 2%fish meal and adding composite probiotics has a certain improvement effect on the digestive enzyme activity of crayfish,but has a significant negative impact on crayfish growth and meat quality.
万方数据
维普
