English  |  正體中文  |  简体中文  |  Items with full text/Total items : 26988/38789
Visitors : 2345438      Online Users : 34
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/8623

Title: 飼料特性對養殖鰻魚肉質影響之研究
Studies on the Effects of Dietary Characteristics on Meat Quality of Cultured Eel
Authors: 蕭泉源
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Date: 2006-04
Issue Date: 2011-06-28T05:51:51Z
Publisher: 行政院農業委員會
Abstract: 摘要:鰻魚(Anguilla japonica)養殖為臺灣重要產業,但有關飼料影響魚肉品質之探討卻少,本計畫擬針對鰻魚飼料化學組成包括一般成分(水分、蛋白質、脂肪、灰分)、游離胺基酸、脂肪酸與品質如生物胺、氨等進行分析,以提供飼料廠改進飼料品質之參考,另將採樣粉狀與粒狀浮性飼料養殖之鰻魚,由幼魚至成魚分析肥滿度、BMI指數、肝體比、顏色(L、a及b值)、一般成分、呈味成分(游離胺基酸、核苷酸化合物)、特殊營養素(carnosine、taurine)、肌肽酶、導電值和近紅外光光譜(NIRS)等,並配合官能檢定評估兩種鰻魚品質之差異及其在成長期間之變化,了解飼料與魚肉品質之相關性以及適當之區分指標,俾提供養殖與飼料業者參考以生產良質之鰻魚。
Abstract:Eel (Anguilla japonica) aquaculture is an important sector in Taiwan, but little study has been done on the effects of dietary characteristics on the quality of eel. Therefore, one objective of this project is to study the characteristics of eel diets. The chemical compositions such as proximate composition (moisture, protein, lipid and ash), free amino acids and fatty acids, and the qualities such as biogenic amines and ammonia of diets will be analyzed. The quality and its differentiating indicators of eels fed with powder-mixture and particle-floating diets are also monitored in this study. Changes in condition factor, BMI index, hepatosomatic index, color (L, a, b value), proximate composition, taste components (free amino acids, nucleotide-related compounds), specific nutrients (carnosine, taurine), carnosinase, EM-Scan TOBEC value, NIRS spectrum of eels during the course of growth will be investigated to evaluate the difference in the quality of eels fed with different diets. The suitable indicators for differentiating the quality of two kinds of eels will be also evaluated. Results of this project will provide the information for aquaculture farmers and diet suppliers to produce eels with better taste, color, texture and nutrition.
Relation: 95農科-14.2.2-漁-F1(7)
URI: http://ntour.ntou.edu.tw/ir/handle/987654321/8623
Appears in Collections:[食品科學系] 研究計畫

Files in This Item:

File Description SizeFormat
RRPG95073328.pdf851KbAdobe PDF269View/Open
index.html0KbHTML87View/Open


All items in NTOUR are protected by copyright, with all rights reserved.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback