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| 3种蛋白水平饲料对克氏螯虾生长和虾肉品质的影响 | |
| 引用本文： | 吴东,夏伦志,侯冠军,陈丽园,张新,曹永红,张立.3种蛋白水平饲料对克氏螯虾生长和虾肉品质的影响[J].淡水渔业,2007,37(5):36-40. |
| 作者姓名： | 吴东 夏伦志 侯冠军 陈丽园 张新 曹永红 张立 |
| 作者单位： | 1. 安徽省农业科学院畜牧兽医研究所,合肥,230031 2. 合肥华仁生物技术有限公司,合肥,230041 3. 安徽省界首市畜牧水产局,236500 |
| 基金项目： | 安徽省合肥市庐阳区科研项目 |
| 摘 要： | 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。 |
| 关 键 词： | 克氏螯虾(Procambarus clarkii) 蛋白水平 生产性能 肉品质 |
| 文章编号： | 1000-6907-（2007）05-0036-05 |
| 修稿时间： | 2007-01-19 |
Effects of Three Dietary Protein Levels on the Growth and Meat Quality of Procambarus clarkii |
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| WU Dong,XIA Lun-zhi,HOU Guan-jun,CHEN Li-yuan,ZHANG Xin,CHAO Yong-hong,ZHANG Li.Effects of Three Dietary Protein Levels on the Growth and Meat Quality of Procambarus clarkii[J].Freshwater Fisheries,2007,37(5):36-40. | |
| Authors: | WU Dong XIA Lun-zhi HOU Guan-jun CHEN Li-yuan ZHANG Xin CHAO Yong-hong ZHANG Li |
| Institution: | 1. Institute of Animal Husbandry and Veterinary Science, Anhui Academy Of Agricultural Sciences, Hefei 230031 ; 2. Hefei Huaren Biology Technology Ltd. , Hefei 230041 ; 3. Jieshou Animal Husbandry and Fishery Bureau, Anhui 236500 |
| Abstract: | 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. |
| Keywords: | Procambarus clarkii protein level performance meat quality |
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