A 56 days experiment was carried out to examine the effects of nine different diets on the growth and biochemical composition of discus fish Symphysodon haraldi tissues.Nine different types of diets were created using...A 56 days experiment was carried out to examine the effects of nine different diets on the growth and biochemical composition of discus fish Symphysodon haraldi tissues.Nine different types of diets were created using three main ingredients(beef heart,duck heart,and shrimp meat)in varying proportions,i.e.,10:0:0(F1),9:0:1(F2),8:0:2(F3),6:2:2(F4),4:4:2(F5),2:6:2(F6),0:8:2(F7),0:9:1(F8)and 0:10:0(F9).As the proportion of beef heart within the diet decreased,the specific growth rates(SGR),length growth rates(LGR),and height growth rates(HGR)of S.haraldi first decreased(F1-F3),then increased(F4-F6),and thereafter decreased(F7-F9),while the feed coefficient rates(FCR)showed the opposite trend.No significant differences in SGR,LGR,HGR,and FCR between the F1 and F6 groups were observed.The survival rates decreased with lower beef heart levels.Dietary inclusion of beef heart and/or shrimp meat often resulted in a decrease of crude protein and ash content.Dietary fatty acids(FA)associated with the F3,F8,and F9 groups showed significantly lower concentrations of 18:3n-3 and 20:5n-3 relative to the other groups.Similarly,the F7 and F9 diets and the S.haraldi these diets were fed to demonstrated low and high 20:4n-6 levels,respectively.While the F1 and F9 diets were both poor in 22:6n-3,the F1 group showed significantly higher 22:6n-3 content than the F9 group,indicating the more efficient retention and/or bioconversion of this FA by S.haraldi in the F1 group.The results of this study suggest that shrimp meat might not necessarily be added into moist feed for S.haraldi culture.Diets with up to 60%duck heart could be achieved without affecting growth,but showed some negative influence on survival rates.展开更多
对超声波应用于蒸煮鸭心促进腌制液的渗透及其对鸭心食用品质的影响进行了研究。以鸭心为原料,采用超声波(300 W;40 k Hz)辅助蒸煮,并测定了食盐含量、嫩度、蒸煮损失的变化及蛋白质变性程度。结果表明,处理时间为25 min时,超声波处理...对超声波应用于蒸煮鸭心促进腌制液的渗透及其对鸭心食用品质的影响进行了研究。以鸭心为原料,采用超声波(300 W;40 k Hz)辅助蒸煮,并测定了食盐含量、嫩度、蒸煮损失的变化及蛋白质变性程度。结果表明,处理时间为25 min时,超声波处理组中鸭心的食盐含量及嫩度比传统加热煮制组分别显著提高了29.4%、26.9%(P<0.05);蒸煮损失显著下降了30.8%(P<0.05);蛋白质变性程度显著增大(P<0.05)。因此,超声波处理可有效促进腌制液的渗透、改善嫩度、降低蒸煮损失,从而在实际生产中可改善鸭心制品的品质,提高生产效率。展开更多
基金The study presented in the manuscript was funded by the Key Project of Developing Agriculture through Science and Technology of Shanghai Municipal Agricultural Commission(2015e19),Chinathe China Postdoctoral Science Foundation(2017M621433)the Doctoral Scientific Research Foundation of Shanghai Ocean University(A2-0203-17-100306).
文摘A 56 days experiment was carried out to examine the effects of nine different diets on the growth and biochemical composition of discus fish Symphysodon haraldi tissues.Nine different types of diets were created using three main ingredients(beef heart,duck heart,and shrimp meat)in varying proportions,i.e.,10:0:0(F1),9:0:1(F2),8:0:2(F3),6:2:2(F4),4:4:2(F5),2:6:2(F6),0:8:2(F7),0:9:1(F8)and 0:10:0(F9).As the proportion of beef heart within the diet decreased,the specific growth rates(SGR),length growth rates(LGR),and height growth rates(HGR)of S.haraldi first decreased(F1-F3),then increased(F4-F6),and thereafter decreased(F7-F9),while the feed coefficient rates(FCR)showed the opposite trend.No significant differences in SGR,LGR,HGR,and FCR between the F1 and F6 groups were observed.The survival rates decreased with lower beef heart levels.Dietary inclusion of beef heart and/or shrimp meat often resulted in a decrease of crude protein and ash content.Dietary fatty acids(FA)associated with the F3,F8,and F9 groups showed significantly lower concentrations of 18:3n-3 and 20:5n-3 relative to the other groups.Similarly,the F7 and F9 diets and the S.haraldi these diets were fed to demonstrated low and high 20:4n-6 levels,respectively.While the F1 and F9 diets were both poor in 22:6n-3,the F1 group showed significantly higher 22:6n-3 content than the F9 group,indicating the more efficient retention and/or bioconversion of this FA by S.haraldi in the F1 group.The results of this study suggest that shrimp meat might not necessarily be added into moist feed for S.haraldi culture.Diets with up to 60%duck heart could be achieved without affecting growth,but showed some negative influence on survival rates.
文摘对超声波应用于蒸煮鸭心促进腌制液的渗透及其对鸭心食用品质的影响进行了研究。以鸭心为原料,采用超声波(300 W;40 k Hz)辅助蒸煮,并测定了食盐含量、嫩度、蒸煮损失的变化及蛋白质变性程度。结果表明,处理时间为25 min时,超声波处理组中鸭心的食盐含量及嫩度比传统加热煮制组分别显著提高了29.4%、26.9%(P<0.05);蒸煮损失显著下降了30.8%(P<0.05);蛋白质变性程度显著增大(P<0.05)。因此,超声波处理可有效促进腌制液的渗透、改善嫩度、降低蒸煮损失,从而在实际生产中可改善鸭心制品的品质,提高生产效率。
