维生素C、E和有机铬对三文鱼肉品质的影响

Effects of Vitamin C,E and Organic Chromium on Meat Quality of Salmon

选用1500尾体重为(500±35)g的三文鱼,随机分成5组,对照组给予基础饵料,试验组在基础饵料中添加VE、VC和有机铬,探索VE、VC和有机铬组合对三文鱼肉品质的影响。结果表明,三文鱼饵料中同时添加VE、VC和有机铬效果最佳,鱼体蛋白质含量、必需氨基酸、鲜味氨基酸分别提高8.34%～15.19%、1.31～1.72g·(100g)-1和1.43～2.20g·(100g)-1;必需脂肪酸提高5.56～11.51g·(100g)-1,肉色提高1.0～1.5。

In this experiment, 1 500 salmon, each with 500±35g, were chosen and randomly divided into 5 groups tO investigate the effect of vitamin C, E and organic chromium on salmon meat quality. The results showed that protein content, essential amino acids and flavor amino acid increased by 8.34-15.19 percent,1.31-1.72 g·（100g）^-1l and 1.43-2.20g·（100g）^-1, respectively. Essential fatty acids enhanced to 5.56-11.51 g·（100g）^-1, meat ehroma raised by 1.0-1.5.