| 不同蛋白质与碳水化合物水平对黑鲷肌肉营养组成和质地的影响 |
| |
| 引用本文： | 李玉娟,唐立,颜顺,陆静,邵庆均.不同蛋白质与碳水化合物水平对黑鲷肌肉营养组成和质地的影响[J].水产学报,2014,38(9):1476-1485. |
| |
| 作者姓名： | 李玉娟 唐立 颜顺 陆静 邵庆均 |
| |
| 作者单位： | 浙江大学动物科学学院, 浙江 杭州 310058;浙江大学动物科学学院, 浙江 杭州 310058;浙江大学动物科学学院, 浙江 杭州 310058;浙江大学动物科学学院, 浙江 杭州 310058;浙江大学动物科学学院, 浙江 杭州 310058 |
| |
| 基金项目： | 国家科技支撑计划（2011BAD13B08）；浙江省重大农业项目（2011C12054）；浙江省海水养殖创新团队项目（2010R50025） |
| |
| 摘 要： | 为探究日粮中不同蛋白质与碳水化合物水平对黑鲷肌肉营养组成和质地的影响,实验配置了41.0%和37.5%2种蛋白质水平下3种碳水化合物水平(以小麦面粉为碳水化合物源,使用量分别为19%,24%,29%)的实验饲料,分别记为L1(19/41),L2(24/41),L3(29/41),L4(19/37.5),L5(24/37.5),L6(29/37.5)。实验以黑鲷幼鱼均重(9.95±0.22)g)]为研究对象,投喂上述实验饲料养殖8周后,分析肌肉常规营养与氨基酸组成,测定肌纤维密度,并采用TA.XT plus质构分析仪进行质地多面剖析(TPA)模拟测试。结果显示,不同饲料蛋白质与碳水化合物比例对黑鲷背肌粗蛋白、粗脂肪无显著性影响(P0.05);对背肌谷氨酸、丙氨酸、亮氨酸和蛋氨酸含量均具有显著影响(P0.05),而对其余氨基酸含量与总量均无显著性影响(P0.05);此外,对背肌硬度产生显著性影响(P0.05)。在同一碳水化合物水平下,蛋白质水平降低,背肌硬度、胶性显著减小(P0.05),恢复性显著增大(P0.05);而在同一蛋白水质平下,随着碳水化合物水平升高,背肌硬度、恢复性出现显著性差异(P0.05);蛋白水平降低,肌纤维密度下降(P0.05)。研究表明,2种蛋白质水平下不同碳水化合物水平对黑鲷背肌的常规营养组成无显著性影响,但对氨基酸组成和质地有一定影响。
|
| 关 键 词： | 黑鲷 蛋白质 碳水化合物 背肌 营养组成 质地 |
| 收稿时间： | 2014/4/11 0:00:00 |
| 修稿时间： | 2014/6/16 0:00:00 |
Effects of dietary protein and carbohydrate ratio on dorsal muscle composition and texture of black sea bream(Acanthopagrus schlegelii) |
| |
| LI Yujuan,TANG Li,YAN Shun,LU Jing and SHAO Qingjun.Effects of dietary protein and carbohydrate ratio on dorsal muscle composition and texture of black sea bream(Acanthopagrus schlegelii)[J].Journal of Fisheries of China,2014,38(9):1476-1485. |
| |
| Authors: | LI Yujuan TANG Li YAN Shun LU Jing and SHAO Qingjun |
| |
| Institution: | College of Animal Science, Zhejiang University, Hangzhou 310058, China;College of Animal Science, Zhejiang University, Hangzhou 310058, China;College of Animal Science, Zhejiang University, Hangzhou 310058, China;College of Animal Science, Zhejiang University, Hangzhou 310058, China;College of Animal Science, Zhejiang University, Hangzhou 310058, China |
| |
| Abstract: | An 8-week feeding trial was conducted to evaluate the effects of different dietary protein and carbohydrate levels on the nutritional composition and texture of dorsal muscle.Six experimental diets were formulated to contain two protein levels(41.0%,37.5%)and three carbohydrate levels(taking wheat flour as carbohydrate source,the content of wheat flour was 19%,24%,29%),named L1(19/41),L2(24/41),L3(29/41),L4(19/37.5),L5(24/37.5)and L6(29/37.5),respectively.Taking black sea bream as the test object fishmean initial body weight was(9.95±0.22)g],at the end of feeding trial,dorsal muscle was sampled from each fish.Proximate and amino acid compositions,as well as histology and texture of dorsal muscle were analyzed.Results showed that crude protein,crude lipid and amino acid composition of dorsal muscle were not significantly affected by treatments(P>0.05)except contents of glutamic acid(Glu),alanine(Ala),leucine(Leu)and methionine(Met)(P<0.05).Besides,the interaction of dietary carbohydrate level and protein level has significantly affected hardness of dorsal muscle(P<0.05).When dietary protein level decreased,the hardness and the gumminess of dorsal muscle decreased significantly(P<0.05),while the resilience of that increased significantly(P<0.05).Among fish from groups of the same dietary protein level,increased dietary carbohydrate significantly affected the hardness and gumminess of dorsal muscle(P<0.05).Protein level decreased,the density of muscle fiber decreased(P<0.05).In conclusion,dietary carbohydrate and protein ratio has no significant effect on nutritional composition of dorsal muscle but affects a part of amino acids and its texture indexes significantly. |
| |
| Keywords: | Acanthopagrus schlegelii protein carbohydrate dorsal muscle nutritional composition texture |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《水产学报》浏览原始摘要信息 |
| 点击此处可从《水产学报》下载免费的PDF全文 |
|
