3种蛋白水平饲料对克氏螯虾生长和虾肉品质的影响

Effects of Three Dietary Protein Levels on the Growth and Meat Quality of Procambarus clarkii

采用40%、33%、27%3种蛋白水平的配合饲料和纯菜粕(对照组)分别投喂克氏螯虾(Procambarus clar-kii)98 d,研究不同蛋白水平的饲料对克氏螯虾生长和肉质的影响。结果显示:克氏螯虾增重以27%组最高,其次是40%组、33%组,对照组最低;克氏螯虾体长增长以27%蛋白组最高,其次是33%、40%组,对照组最低;饲料系数以33%组最低,其次是27%组、40%组,对照组最高。随着饲料蛋白质含量升高,蛋白质效率呈下降的趋势。27%组出肉率、虾黄率含量最高;滴水损失40%组显著高于27%组(P<0.05);蒸煮损失27%组(P<0.01)、33%组(P<0.05)组均显著低于对照组;不同蛋白水平组间的虾肉水分含量、肉样pH值(pH1和pH2)、熟肉率、嫩度没有显著差异。试验表明克氏螯虾饲料中蛋白质水平以27%和33%比较适合。

The effects of three dietary protein levels（40% , 33% , 27% ）on the growth and meat quality of Procambarus clarkii were studied. The results showed： the Procambarus clarkii in 27% protein group had the best growth rate, 40% was the next, 33% was the third, and control group was the worst（P 〈0. 05）. For body length rate, 27% was also the highest, next was 40% and 33% , control group was the lowest. The Procambarus clarkii in 33% protein group had the lowest feed conversion, next was 27% and 40% , control gropu was the highest. As dietary protein level increasing, protein conversion descended. The meat and yolk content of the Procambarus clarkii in 27% protein group was the highest. The drip loss of 40% protein group was higher than that of 27% protein group（P 〈0.05）. Meat cooking losses of 27% （P 〈 0. 01 ）and 33% （P 〈 0. 05 ）protein groups was obviously lower than rapesed dregs group. The dietary protein level had no notable relationship with moisture content, pH1 , pH2 , cooker meat percentage and tenderness. The 27% and 33% dietary protein levels of Procambarus clarkii were appropriate.