发酵豆渣改善大鳞鲃的营养组成、肌肉质地和抗氧化能力

Fermented Soybean Residue Improve Nutritional Composition,Muscle Texture and Antioxidant Capacity of Barbus capito

为研究发酵豆渣对大鳞鲃肉品质的改善效果,在基础饲料中分别添加0(对照组)和6%发酵豆渣,配制2种等氮等脂的试验饲料,选取平均体质量为(50.00±1.28)g的大鳞鲃60000尾,随机分成2组,每组3个重复,每个重复10000尾,饲喂90 d。养殖结束后,随机抽取30尾鱼运输至实验室测定其营养组成、肉品质和抗氧化功能。结果显示:与对照组相比,饲料中添加发酵豆渣显著降低大鳞鲃脏体比(VSI)、腹脂比(IPF)以及肌肉脂肪含量(P<0.05),显著提高肌肉氨基酸总量(ΣTAA)、多不饱和脂肪酸(PUFA)和二十二碳六烯酸(DHA)含量(P<0.05);同时,发酵豆渣显著改善大鳞鲃肌肉的质构和理化特性(P<0.05);此外,饲料中添加发酵豆渣还显著提高肌肉总超氧化物歧化酶(T⁃SOD)活性,降低丙二醛(MDA)含量(P<0.05)。由此可见,饲料中添加适宜水平的发酵豆渣可以改善大鳞鲃的肉质,同时提高其肌肉的抗氧化能力,延长货架寿命,发酵豆渣是一种优质的肉质改良剂。

This experiment was carried out to investigate the effects of fermented soybean residue on improving the meat quality of Barbus capito. Two isonitrogenous and isolipid experimental diets were formulated by adding 0(control group)and 6% fermented soybean residue into the basal diet,respectively. A total of 60 000 Barbus capito with an average body weight of(50.00±1.28)g were randomly divided into 2 groups with 3 replicates per group and 10 000 fish per replicate,and fed for 90 d. After the breeding,30 fish were randomly selected and transported to the laboratory to determine their nutritional composition,meat quality and antioxidant function. The results showed that compared with the control group,adding the fermented soybean residue in diets significantly reduced the viscerosomatic index(VSI),intraperitoneal fat(IPF)and crude fat content of the Barbus capito,and increased the content of total muscle amino acids( ΣTAA),polyunsaturated fatty acids(PUFA)and docosahexaenoic acid DHA(P<0.05). At the same time,the fermented soybean residue significantly improved the texture and physical and chemical properties of the muscles of Barbus capito(P<0.05). In addition,the addition of fermented soybean residue to feed also significantly increased muscle total superoxide dismutase(T-SOD)activity and reduce malondialdehyde(MDA)content(P<0.05). It can be seen that an optimal fermented soybean residue supplemental level in diet can improve the meat quality and muscle’s antioxidant capacity of the Barbus capito to extend the shelf life. In a word,fermented soybean residue is a high-quality meat modifier.