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Title: Chemical compositions of commercial cobia feeds in Taiwan and the effects of the practical finisher diets on the fish meat quality
Authors: 莊健隆;邱文瑞;蕭泉源
Contributors: NTOU:Department of Food Science
Keywords: Cobia;Chemical composition;Feeds;Dietary effects;Cage-culture
Date: 2009
Issue Date: 2011-10-21T02:23:51Z
Publisher: Journal of The Fisheries Society of Taiwan
Abstract: 摘要:本研究探討六家廠商製造之15種海鱺商業飼料組成分,並探討不同飼料配方A(低蛋白質:46.3%、低脂肪:16.8%)與B(高蛋白質:48.6%、高脂肪:19.9%)對海鱺肉質及化學組成分之影響。市售海鱺飼料係依養成魚體大小製成大小與外形不同之飼料,十五種飼料之水分為3.56~9.91%、灰分9.40~13.32%、粗蛋白41.15~50.86%與粗脂肪10.85~21.34%;脂肪酸組成以16:0及18:1含量最高,而EPA及DHA等多元不飽和脂肪酸亦豐,此乃因添加多量的魚油所致。當海鱺餵食finisher飼料兩個月至商品規格(5~6 kg/fish)時,飼料蛋白質及脂質含量分別提高2.37%及3.14%,海鱺背肉及腹肉之蛋白質、脂質、核酸化合物、游離胺基酸與甲肌含量隨之增加。餵食兩種飼料之魚體背肉及腹肉脂肪酸組成與飼料所含者類似,皆以C16:0,C18:1 n-9,C16:1 n-7,EPA和DHA為主,然而隨飼料中蛋白質及脂肪含量的同時提高,海鱺背肉及腹肉n-6/n-3脂肪酸含量比值分別由0.51及0.50提高至0.66及0.69。
Abstract:The chemical compositions of fifteen commercial feeds of cobia (Rachycentron canadum) from six feed manufacturers were analyzed. The effect of two diets designated as A (low protein: 46.3%, low fat: 16.8%) and B (high protein: 48.6%, high fat: 19.9%) on the chemical compositions and meat quality of the fish raised in a practical commercial production scale were also investigated. The commercial cobia feeds had different sizes and shapes according to the culturing stages of the fish. The moisture contents of the feeds ranged from 3.56% to 9.91%, ash 9.40% to 13.32%, protein 41.15% to 50.86%, fat 10.85% to 21.34%, and carbohydrate 15.24% to 24.32%. The major fatty acids were C16:0 and C18:1n-9. The levels of n-3 polyunsaturated fatty acids including EPA and DHA were also high (ranged from 6.05% to 14.22% and from 4.42% to 14.81%, respectively); suggesting that the feeds contained good levels of fish oil. When two finisher diets were fed to two groups of cobia for two months to grow the fish to their marketable size (5~6 kg/fish), the protein, fat, ATP-related compounds, free amino acids and anserine in both dorsal (D) and ventral (V) meats of the fish tended to increase with a raise of 2.37% protein plus a raise of 3.14% fat in the diets. The fatty acid profiles of D and V meats from A and B groups were relatively similar to those of the two diets. The predominant fatty acids were C16:0, C18:1n-9, C16:1n-7, EPA and DHA. However, n-6/n-3 ratios in both D and V meats changed from 0.51 or 0.50 to 0.66 or 0.69 with the raise of protein and fat levels in the diets.
Relation: 36(2), pp.91-103
URI: http://ntour.ntou.edu.tw/handle/987654321/27181
Appears in Collections:[食品科學系] 期刊論文

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