| 摘要: |
| 设置盐度为0(对照组)、5.0、7.5、10.0的4个水体,饲养平均体重为(402.4±44.6)g的乌鳢30天,测定乌鳢生长性能、肌肉成分、游离氨基酸和肌肉物理性能指标,研究盐度对乌鳢生长和肌肉品质的影响。结果表明,各组乌鳢的增重率分别为37.7%、33.9%、31.5%、6.3%,成活率分别为100%、100%、100%和63.6%,表现出随盐度增加而下降的趋势,但盐度0、5.0、7.5各组间无显著差异,在盐度为10.0的水体中,乌鳢成活率和增重率均显著降低(P < 0.05),饲料系数显著增加(P < 0.05);随盐度增加,肌肉水分和肌肉失水率增加,而脂肪含量减少;肌肉蛋白含量和胶原蛋白含量在盐度0、5.0、7.5各组间无差异,但在盐度10组显著降低;与对照组相比,盐度7.5组的肌原纤维耐折力增加,肌纤维直径减小;随盐度升高,肌肉质构指标(硬度、弹性、黏性、咀嚼性、凝聚性)均有不同程度改善;在肌肉游离氨基酸方面,随盐度增加,肌肉游离呈味氨基酸和总游离氨基酸含量呈上升趋势,其中盐度10.0组较对照组分别增加88.2%、42.7%(P < 0.05)。上述研究表明,适宜的盐度可改善乌鳢的肌肉品质,结合鱼体生长性能,适宜的盐度为7.5。 |
| 关键词: 乌鳢 盐度 生长 肉质 |
| DOI：10.11693/hyhz200805012 |
| 分类号: |
| 基金项目:上海市重点学科建设项目资助(Y1101);上海市教委曙光计划资助(03-122) |
附件 |
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| EFFECT OF SALINITY ON GROWTH AND FLESH QUALITY OF SNAKEHEAD CHANNA ARGUS |
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LI Xiao-Qin1, LIU Xian-Min1, LENG Xiang-Jun1, WANG Xi-Chang2
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1.Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai, 200090;2.College of Food Science and Technology, Shanghai Ocean University, Shanghai, 200090
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| Abstract: |
| The effect of salinity on growth and flesh quality of Charma argus (snakehead) was studied. The fish with body weight of (402.4±44.6)g were raised at four salinity levels [0 (control), 5.0, 7.5, 10.0] for 30 days, after which the growth performance, composition of free amino acids in muscles, and physical parameter was measured. Results showed that the growth rate of the four levels was 37.7%, 33.9%, 31.5%, and 6.3%; survival rate 100%, 100%, 100%, and 63.6%, respectively. No significant difference in growth performance was observed among 0, 5.0, 7.5 salinity groups; however, the growth rate and survival rate were significantly decreased and FCR increased in 10.0 salinity group compared to those fed in control group (P < 0.05). The muscle moisture and water loss rate tended to increase and muscle fat to decrease with increasing water salinity. The muscle protein and muscle collagen content showed no difference among 0, 5.0, and 7.5 salinity groups, but significantly lower in 10.0 salinity group than that in the control. Fishes cultured in the 7.5 salinity group had thinner muscle fibre and longer myfibrillae than those of the control. With increase in salinity, textural parameters, including chewiness, hardness, gumminess, and adhesiveness were improved, and the contents of free flavour amino acids, total free amino acids increased. The muscle free ?avour amino acids and total free amino acids in the fish of 10 salinity group increased by 88.2% and 42.7% (P < 0.05), respectively. Therefore, feeding in brackish water can enhance the flesh quality of the fish, and the proper salinity is 7.5 in terms of growth performance and flesh quality. |
| Key words: Charma argus, Salinity, Growth, Flesh quality |
