The Effect of Chitosan Oligosaccharides on the Taste and Nutritional Value of Larimichthys crocea Muscle
To investigate the effects of chitosan oligosaccharides on the muscle taste and nutritional com-position of Larimichthys crocea.Selecting the net cage L.crocea fry from the demonstration site of L.crocea aquaculture in Zhoushan city as the research object,feeding them with feed with 0‰,0.3‰,and 0.6‰ chi-tosan oligosaccharides for 160 days.The results showed that adding an appropriate amount of chitosan oligosac-charides to feed can improve the hardness,chewiness,and elasticity of L.crocea muscles,improve the taste of L.crocea muscles,increase the crude protein content in L.crocea muscles,and reduce the crude fat content.To a certain extent,it improves the content and structure of amino acids and fatty acids,enhances the nutri-tional value and quality of L.crocea muscles,and the recommended amount of chitosan oligosaccharides in L.crocea feed is about 0.3‰.
Larimichthys croceachitooligosaccharidestastenutritive value
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