饲喂乳酸菌对凡纳滨对虾幼虾肉质的影响

在凡纳滨对虾(Litopenaeus vannamei)幼虾饲料中添加3株植物乳杆菌Lactobacillus plantarum YRL45、Lactobacillus plantarum QL、Lactobacillus plantarumKTP(C-2)]和3株副干酪乳杆菌(Lactobacillus paracasei M5、Lactobacillus paracasei X12、Lactobacillus paracasei SB27),采用质构仪TPA模式和气相色谱法分析喂养后肌肉质构和脂肪酸含量变化,研究乳酸菌对凡纳滨对虾幼虾肌肉品质的影响。结果表明,添加乳酸菌能改善凡纳滨对虾幼虾肌肉的弹性和咀嚼性,其中植物乳杆菌YRL45、QL、KTP(C-2)]的改善效果最好,将幼虾肌肉的弹性和咀嚼性分别提高了35.14%和85.71%(P0.05)。副干酪乳杆菌(M5、X12、SB27)能提高对虾肌肉持水性并且能显著降低对虾肌肉中饱和脂肪酸含量,提高多不饱和脂肪酸含量,其中棕榈酸、十七烷酸和硬脂酸含量显著降低,EPA与DHA的含量分别增加了23.22%和34.40%。综上所述,在饲料中添加植物乳杆菌YRL45、QL、KTP(C-2)]对凡纳滨对虾幼虾肌肉弹性和咀嚼性有改善作用,副干酪乳杆菌(M5、X12、SB27)能显著改善凡纳滨对虾幼虾肌肉的脂肪酸组成。

Effects of dietary lactic acid bacteria on the meat quality of juvenile Litopenaeus vannamei

Litopenaeus vannamei is one of the most important aquaculture products in China. In this study, Lactobacillus plantarumYRL45, QL, and KTP (C-2)] and Lactobacillus paracasei (M5, X12, and SB27) were added to the feed of juvenile Litopenaeus vannamei for 4 weeks, to study the effects of lactic acid bacteria on the muscle quality of juvenile L. vannamei. TPA analysis was used to evaluate the texture of the muscle of the shrimp, while the content of fatty acids in the muscle was analyzed using gas chromatography. The results showed that the addition of lactic acid bacteria improved the muscle elasticity and chewiness (P>0.05). The positive effects of L. plantarumYRL45, QL, and KTP (C-2)] outweighed those of L. paracasei, with the elasticity and chewiness of the muscles increasing by 35.14% and 85.71% (P>0.05), respectively. Lactobacillus paracasei (M5, X12, and SB27) increased the water holding capacity (P>0.05) and polyunsaturated fatty acids content of the shrimp muscle (P<0.05), while the content of saturated fatty acids in the muscle was significantly reduced (P<0.05). In the Lactobacillus paracasei group, the contents of palmitic acid, heptadecanoic acid, and stearic acid were significantly reduced (P<0.05), whilst the contents of EPA and DHA increased by 23.22% and 34.40% (P>0.05), respectively. In this study, Lactobacillus plantarum (YRL45, QL, and KTP (C-2)) and Lactobacillus paracasei (M5, X12, and SB27) caused an improvement in the muscle elasticity, chewiness, and water holding capacity of shrimp, which may be related to the improvement of the muscle antioxidant capacity and protein quality. Lactobacillus plantarum and Lactobacillus paracasei slightly regulated the basic nutrient content of the shrimp muscle. Lactobacillus paracasei significantly improved the fatty acid composition of the shrimp muscle, which may be due to the regulation of the nutrition and flora of the shrimp or production of nutrients to improve the fatty acid composition of the shrimp. However, the specific mechanism for this requires further study. In summary, this study showed that Lactobacillus plantarumYRL45, QL, and KTP (C-2)] had superior effects on muscle elasticity and chewiness of juvenile Litopenaeus vannamei, while Lactobacillus paracasei (M5, X12, and SB27) improved the fatty acid composition in the shrimp muscle. This indicates that lactic acid bacteria can improve muscle quality and fatty acid composition of juvenile Litopenaeus vannamei. Furthermore, this provides a theoretical basis for the application of probiotics in the culture of juvenile Litopenaeus vannamei.