史氏鲟饲料脂肪的最适量研究

配制等氮（蛋白质含量41%）和等能量的（11.2MJ/kg饲料）的半精制史氏鲟饲料，以等量混合的海水鱼油、豆油作为添加的脂肪源，设0、2%、4%、6%、8%和10%共6种添加浓度。试验周期为25d。结果显示：增重率、饲料系数和蛋白质效率以脂肪含量7.6%～9.6%的饲料为最佳，考虑到饲料成本，建议把史氏鲟饲料脂肪的最适量设定在8%左右。     

饲料中不同脂肪源对黑鲷幼鱼生长和鱼体脂肪酸组成的影响

用相同比例,不同种类的脂肪源配制成４组试验饲料,对黑鲷幼鱼进行了４５ｄ的饲养试验。结果表明,以大豆油,鱼油为饲料脂肪源的试验组的幼鱼增重率较高,分别为３４．８＊１０＾－２和２９．３＊１０＾－２。花生油组和猪油组的幼鱼增重率分别为２５．４＊１０＾－２和２５．５＊１０＾－２,饲料转换系数分别为鱼油组１．０８,豆油组１．２１,花生油组１．３５和猪油组１．５９。从试验饲料和鱼体脂质的脂肪酸分析结果表明,鱼     

史氏鲟饲料脂肪的最适合量

本报道了史氏鲟饲料脂肪最适含量的结果。试验饲料是以酪蛋白、鱼粉、湖精和纤维素等为主要原料配制而成的等氮（蛋白质含量41%）和等能量的（11.2MJ/kg饲料）的半精制饲料，以等量混合的海水鱼油、豆油作为添加的脂肪源，设0、2%、4%、6%、8%和10%共6种添加浓度。试验周期为25d。结果显示：增重率、饲料系数和蛋白质效率均以脂肪含量7.6%-9.6%的4、5组饲料最佳，与脂肪含量分别为1.6%和3.6%的1、2组饲料差异显，但与脂肪含量分别为5.6%和11.6%的3、6组饲料差异不显。如果考虑到饲料成本，把史氏鲟饲料脂肪的最适合量设定在8%左右是合适的。     

稚甲鱼配合饲料试验（Ⅰ）

选取体重８．８—１３．８克的稚甲鱼为实验对象进行配合饲料试验，共设计七种全价配合饲料，经过３０天投喂试验，结果表明：１号料效果最好，其生物学综合评定值为１３２，增重率（％）和日增重高达１５３．６和０．４６克；实验同时表明：白鱼粉和贻贝粉是甲鱼配合饲料最佳蛋白原料，其蛋白质含量高，氨基酸平衡，具有较好的诱食效果。     

关于在饲料中利用淡水鱼内脏油的研究

用淡水鱼内脏油作配合饲料脂肪源是行之有效的。采用进口酪蛋白、糊精、纤维素、矿物剂及维生素为基础原料,配制四组不同的等量单一脂肪源饲料及四组不等量的相同脂肪源饲料,通过６０ｄ的团头鲂喂养试验,以鱼体增重率、饲料系数、蛋白质效率为试验评定指标,得出：（１）精制鱼油较粗制鱼油为好,添加效果均优于豆油,淡水鱼内脏油是一种理想的饲料脂肪源;（２）精制淡水鱼内脏油与海水鱼油饲养效果相当,淡水鱼内脏油可以部分或全部取代海水鱼油;（３）配合饲料中添加４％～６％的淡水鱼内脏油,不仅可加快鱼体的生长,而且能降低饲料成本,提高蛋白质利用率。     

大豆粕在鲑鳟鱼类饲料中的利用（三）

（上接2009年第五期）六、鲑鳟饲料中目前的大豆产品用量如前所讨论,大豆粕在鳟鱼饲料中的使用已有60年的历史,不过仅使用于鱼苗后的阶段,且用量很少。其它在鲑鳟饲料中曾被评估过的大豆产品包括大豆浓缩蛋白、大豆分离蛋白、全脂大豆与大豆油。溶剂萃脂之去皮大豆粕（48％粗蛋白）在鲑鳟饲料中使用较普遍。     

鱼饲料中添加鱼油的作用

鱼饲料中添加鱼油的作用夏传武（湖北省职工医学院,荆州市４３４０００）顾贫（湖北农学院,４３４１０３）油脂是饲料中的能量和维生素及必须脂肪酸的重要来源。发达国家普遍在饲料中添加油脂特别是鱼油来提高饲料效率。鱼油的价格与棕榈油、豆油、牛油近似,但使用效果...     

饲料中添加油脂对肉鸭生产性能的影响

本试验选用1日龄樱桃谷肉鸭500只，随机分为10个组（9个试验组和1个对照组），每组50只肉仔鸭。试验组采用二因素、每个因素三个水平的完全随机设计．即在饲粮中添加3％、6％、和9％的大豆油，每个比例分别添饲1周、2周、3周，旨在研究日粮中添加大豆油的用量和时间对内鸭生产性能的影响。结果表明：各试验组之问以及各试验组与对照组之间肉鸭的死亡率无显著差异（P〉0．05）；各试验组与对照组之间肉鸭的饲料转化率有显著差异（P〈0．05），各试验组之间肉鸭的饲料转化率无显著差异（P〉0．05）；添加大豆油的比例、时期及比例与添饲时的互作对内鸭的日增重均有极显著的影响（P〈0．01）．而以添加6％的比例添饲两周的效果最好。     

饲料中添加不同含量脂肪对俄罗斯鲟（Acipenser greldenstedti Brandt）稚鱼生长的影响

本文对饲料中添加不同含量的脂肪对俄罗斯鲟（Acipenser gueldenstaedti Brandt)稚鱼生长的影响作了初步探讨，并找到了脂肪的最适添加量。试验是在专用鲟鱼苗种培育池内进行，利用黑龙江水产研究所生产的鲟鱼饲料原粉，加入猪油和豆油，比例为1：1，作为饲料中脂肪的添加。试验设0、2%、5%、8%四个梯度，试验共进行35d。实验结果表明，脂肪添加含量为5%时，其相对增重率为299.24%，饲料系数为1.28,达实验期内效果达到最佳.实验发现,俄罗斯鲟对添加猪油和豆油的饲料抢食凶猛,远远高于不添加脂肪的饲料,说明饲料添加的油脂具有一定的诱食作用.     

饲料中大豆油替代鱼油对银鲳(Pampus argenteus)幼鱼血清溶菌酶活性及组织抗氧化能力的影响

银鲳(Pampus argenteus)是沿海重要的经济鱼类,本研究针对养殖银鲳幼鱼进行人工配合饲料研发,降低饲料成本、增强鱼体体质、提高存活率等。通过配制以100%鱼油(FO)、70%鱼油和30%大豆油(FSO)、30%鱼油和70%大豆油(SFO)、100%大豆油(SO)为脂肪源的4组饲料,检测银鲳幼鱼血清溶菌酶(LZM)和组织抗氧化性能的变化情况,以探究饲料大豆油替代鱼油对银鲳幼鱼健康的影响。结果显示,SFO组血清LZM水平最高,SO组最低,但各组间差异不显著(P0.05)。FSO和SFO组的肌肉丙二醛(MDA)含量显著高于FO和SO组(P0.05),肝脏MDA含量则是FO和FSO组较高(P0.05)。血清和肌肉超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活力最高的均为SFO组,而SO组活力较低。相对地,肝脏SOD和CAT活力均是FO组最高(P0.05)。肌肉和肝脏总抗氧化能力(T-AOC)均是FO和FSO组较高,而血清T-AOC是SO组较高。研究表明,豆油替代30%和70%鱼油,对银鲳幼鱼免疫和抗氧化能力都略有促进作用,但完全使用豆油会对机体产生负面影响。     

Storage Stability of Fish Oil,Soy Oil,and Corn Oil Mayonnaises as Measured by Various Chemical Indices

Using various chemical analyses, several lipid oxidation products were measured at different stages of oxidation. The oxidation of fish oil (FO), soy oil (SO) and corn oil (CO) mayonnaises was investigated using peroxide value (PV), thiobarbituric acid (TBA), total carbonyl compounds (TCC) and anisidine tests. The results showed that both PV and TCC values increased in FO, SO, and Co mayonnaises during 8 wk of storage at 30ºC, but TBA and anisidine values increased significantly only in fish oil mayonnaise (FOM). Different oxidation products were produced due to inappropriate for SOM and COM. The best analytical tests for early oxidation of FOM are PV and TBA and for later oxidation are TCC and the anisidine test.     

豆油代替鱼油对哲罗鱼稚鱼生长和体成分的影响

研究不同比例豆油取代粗制鱼油对哲罗鱼（Hucho taimen）稚鱼生长和体成分的影响。实验分4个组，每组设3个重复，每个重复100尾稚鱼（体质量7～8g）。第1组（G1）为对照组，添加15％鱼油，第2组（G2）、第3组（G3）和第4组（G4）分别用5％、10％和15％豆油取代鱼油。实验进行8周。结果表明，不同处理成活率和平均日增重差异不显著（P〉0．05），但随着豆油比例的增加，特定生长率和肥满度都得到提高，G3和G4组特定生长率显著高于G1组（P〉0．05）；G4组肥满度显著高于G1组（P〉0．05）。G3、G4组饵料系数显著降低（P〈0．05）。不同处理体成分中水分、粗蛋白质和粗脂肪含量均差异不显著（P〉0．05）。实验表明，豆油作为脂肪源可以完全代替鱼油用于哲罗鱼稚鱼饵料生产。     

大黄鱼幼鱼饲料中大豆磷脂油与菜籽油的适宜配比

配制浓缩大豆磷脂油与精制菜籽油的添加比例分别为0:6、2:4、4:2和6:0的4种等氮、等能和等脂的饲料(P0R6、P2R4、P4R2和P6R0),在海水浮式网箱中,养殖初始体重为(20.84±0.05)g的大黄鱼(Larimichthys crocea)幼鱼51 d,每个处理组设3个重复,每个重复40尾鱼。通过评定2种油脂的不同配比对大黄鱼幼鱼的生长、体组成和脂肪酸组成的影响,以得出大黄鱼幼鱼饲料中大豆磷脂油与菜籽油的适宜配比。结果显示,各组实验鱼的存活率均高于91%,且无显著差异(P0.05)。P2R4组实验鱼的特定生长率显著高于P4R2和P6R0组(P0.05)。P2R4组实验鱼的蛋白质沉积率和脂肪沉积率显著高于P0R6和P6R0组(P0.05)。P0R6和P2R4组全鱼的粗脂肪含量显著高于P4R2和P6R0组(P0.05)。全鱼和肌肉的脂肪酸组成受实验鱼所摄食饲料的脂肪酸组成的影响。P6R0饲料显著降低了实验鱼的肝脏脂肪含量和肥满度(P0.05)。研究表明,大黄鱼幼鱼饲料中浓缩大豆磷脂油与精制菜籽油的适宜配比为2:4。     

Fish Offal Recycling by the Black Soldier Fly Produces a Foodstuff High in Omega-3 Fatty Acids

Abstract.— The black soldier fly, Hermetia illucens , has the potential to reduce animal waste on livestock facilities and produce an animal-grade feedstuff high in protein and fat. The lipid content of insects is largely dependent on their diet. Data from this study suggest that black soldier fly prepupae incorporate α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) when fish offal is included in their diet. Fly larvae were fed three different proportions of fish offal and cow manure diets over a 21-d trial. An additional group of larvae were fed 22% fish offal diet within 24 h of their pupation. Larvae fed fish offal were, on average, 30% lipid, which was 43% more than the controls fed cow manure only, and approximately 3% of this lipid was omega-3 fatty acids (EPA, DHA, and ALA). Furthermore, this concentration of omega-3 fatty acids was achieved within 24 h of feeding fish offal. These omega-3 fatty-acid-enhanced prepupae may be a suitable fish meal and fish oil replacement for carnivorous fish and other animal diets. In addition, they may provide a method of reducing and recycling fish offal from processing plants.     

Effect of Fish Gelatin Coating Enriched with Oregano Essential Oil on the Quality of Refrigerated Rainbow Trout Fillet

ABSTRACT

In the present study, the effect of fish gelatin coating (FG; 4%, w/v) containing oregano (Origanum vulgare L.) essential oil (OEO; 1.2% w/v) on shelf-life extension of rainbow trout (Oncorhynchus mykiss) fillet stored under refrigerated storage (4 ± 1ºC) was investigated. The control and the treated fish samples were analyzed periodically for chemical (pH; total volatile basic nitrogen, TVB-N; peroxide value, PV; thiobarbituric acid, TBA) and microbiological (total viable count, TVC; psychrotrophic count) characteristics. The FG + OEO treatment produced significantly lower (p < 0.05) TVB-N values as compared to control and FG-coated samples after Day 6 and until the end of the storage period. The TBA values remained low and were found to fluctuate during storage. Results showed that TVC exceeded 6 log CFU g^?1 on Day 8 of storage for control and FG-coated samples and Day 12 for samples coated with FG + OEO. The reduction of 1.05 and 0.83 log CFU g^?1 of psychrotrophic counts was achieved by FG + OEO coating in trout fillet (p < 0.05) as compared with control and FG-coated samples, respectively. Therefore, the incorporation of OEO into FG coating may be a promising method of maintaining the storage quality of the rainbow trout fillet stored at refrigerated temperature.     

Effect of masking organoleptic properties of fat on diet self‐selection by the sparid Diplodus puntazzo

Fish are able to select a balanced diet according to their nutritional needs by choosing among incomplete feeds or even pure macronutrients. However, the relevance of both the organoleptic properties of diet and the postingestive signals that they produce remains unclear. Thus, sharpsnout seabream were allowed to select between diets containing different edible oils with their organoleptic properties masked by using gelatine capsules. Fish were fed capsules of two different colours so that they could associate the capsule colour with its corresponding postingestive effect. The longitudinal experiment included a first phase during which the fish were adapted to consuming the gelatine capsules. In a second phase, the fish were challenged with two different encapsulated diets: one comprising a complete diet containing fish oil and the other a fat‐free diet. Sharpsnout seabream showed a preference for the fish oil capsules (3.8 ± 1.1 g kg^?1 body weight (BW), 66.8% of total intake) over the fat‐free capsules, showing that they were able to associate the colour of the capsule with their nutritional content through postingestive signals. After that, the fish were challenged to select between the capsules containing the fish oil diet and capsules containing a vegetable oil (linseed or soybean), in which case they showed no preference between diets (2.4 ± 0.3: 2.1 ± 0.5 g kg^?1 BW of fish oil versus linseed oil capsules and 2.2 ± 0.2: 1.8 ± 0.6 g kg^?1 BW of fish oil versus soybean oil capsules), indicating that the fatty acid composition of the different oils was not sufficient to affect dietary selection through postingestive signals. So, in conclusion, when orosensorial information from food is absent, the fish are able to select between diets at a macronutrient level by using postingestive information. However, this information is not sufficient for distinguishing between diets that differ in the type of oil used.     

Restoration of the fatty acid composition of red seabream (Pagrus auratus) using a fish oil finishing diet after grow-out on plant oil based diets

This study evaluated the potential for manipulating the fatty acid composition of juvenile red seabream, Pagrus auratus. Prior to the start of the study, three groups of fish had been reared for 3 months on a fish oil based diet or diets where the added fish oil had been replaced with either canola or soybean oil. In the present study, fish that had previously been fed either the canola or soybean oil diets were fed a fish oil based diet. Three additional treatments included fish being maintained on their original diets of fish oil, canola oil or soybean oil. Fish were fed their respective diets twice daily to apparent satiety for 32 days. Samples of fish from each treatment were collected after 0, 1, 2, 4, 8, 16 and 32 days. Composition and growth of the fish were determined at each sample point. Most treatments showed no differences in growth performance, although fish fed a fish oil diet after previously being fed a soybean oil diet showed slightly better growth. No significant differences among treatments were observed in proximate composition of the fish, although there was a significant increase in total fat and individual fatty acid (g kg^?1 live‐weight) content of the fish from all treatments over the period of the study. No significant changes in the relative fatty acid composition (% of total fatty acids) over time were observed in the three treatments where fish were maintained on their original diets. In contrast, fish that were previously fed either the canola or soybean oil diets and were then fed a fish oil diet had significant changes in both the relative (% of total fatty acids) and absolute (g kg^?1 live‐weight) fatty acid content. Key changes observed included a decrease in the relative levels of polyunsaturated fatty acids (PUFA) such as 18 : 2n ? 6 and 18 : 3n ? 3. Increases in the relative levels of the long‐chain polyunsaturated fatty acids (lcPUFA) 20 : 5n ? 3 and 22 : 6n ? 3 were also observed in both treatments. The rates of absolute (g kg^?1 live‐weight) change/accumulation of these fatty acids followed an exponential equation that differed for each fatty acid in each treatment. Examination of the retention efficiency of specific fatty acids also showed marked differences between fatty acids within treatments and also differences between treatments. Biologically important fatty acids such as 20 : 5n ? 3 and 22 : 6n ? 3 had only moderate retention efficiencies and these were unaffected by treatment. In contrast, the retention efficiencies of 18 : 2n ? 6 and 18 : 3n ? 3 suggested selective retention of these fatty acids when fed fish oil diets, but moderate catabolism when fed the plant oil diets. There were also high retention efficiencies of most saturated and monounsaturated fatty acids suggestive of active retention and/or active synthesis of these fatty acids by the fish. The results of this study, particularly the increases in lcPUFA, support the usefulness of a fish oil based finisher diet for fish raised predominantly on plant oil based diets.     

抗氧化剂在配合饲料中抗氧化能力的测定研究

饲料抗氧化剂是饲料工业生产中不可缺少的一类添加剂,但对抗氧化剂在配合饲料中抗氧化活性的检测方法的研究很少。实验通过对饲料脂类抽提方法的比较及验证实验,建立了配合饲料过氧化值的检测方法,该方法测定的过氧化值回收率在111%～120%之间。利用此方法对两种不同抗氧化剂在猪配合饲料与膨化大豆中的抗氧化能力进行测定,结果与直接利用油脂得到的数据结果相一致,表明该方法可行。     

Apparent digestibility of soybean coproducts in extruded diets for Nile Tilapia,Oreochromis niloticus

Soybean coproducts are important protein sources in aquaculture because of their amino acid profile. Tilapia can be reared on soybean coproducts as the only source of dietary protein without compromising growth. This study estimated apparent digestibility coefficients for five soybean coproducts for juvenile Nile tilapia, Oreochromis niloticus, fed with extruded diets. A reference diet and test diets consisting of 70% reference diet and 30% coproduct ingredient were formulated, along with 5.0 g kg^?1 chromic oxide (Cr₂O₃) as a marker. Apparent digestibility coefficients (ADC) for dry matter (ADCDM), gross energy (ADCGE) and crude protein (ADCCP) for soybean coproducts were estimated as 84.2–88.4%, 86.9–91.1% and 96.8–97.9%, respectively. ADCDM and ADCCP values did not vary among the ingredients, but low‐protein soybean meal exhibited lower ADCGE values than did soybean protein concentrate. ADCs of all amino acids were >95%, and mean ADCs for amino acids were similar to the values observed for ADCCP. Soybean coproducts had good nutritional value in extruded diets fed to tilapia. Methionine, histidine and valine were the limiting amino acids in all evaluated ingredients.     

Effect of pistachio (Pistacia vera) hull extract on growth performance,body composition,total phenolic compound and fillets peroxide value of common carp,Cyprinus carpio

This study was carried out to investigate the effect of pistachio green hull extract (PGHE) on growth, survival rates, body composition and oxidative spoilage of common carp fillet. Three hundred fish (11.65 ± 1.65 g) were divided into five dietary treatments with three replications, including 0, 0.5, 1.5, 4.5 and 9 g PGHE kg^?1 of diet. No significant difference were observed in specific growth rate, food conversion rate, weight gain percentage, survival rate and body composition (i.e. moisture, protein, lipid and ash) between different treatments. By increasing the level of PGHE, amount of phenolic compounds in fish meat was elevated whilst peroxide value was reduced. The amount of phenolic compounds in fish fillet was significantly lower (P < 0.05) in control treatment in comparison with other treatments. Peroxide content for 9 g PGHE kg^?1 diet treatment (6.15 ± 0.79 meq peroxide kg^?1 oil) was significantly (P < 0.05) lower than control group (18.82 ± 1.93 meq peroxide kg^?1 oil). Regression analysis of peroxide value indicated that minimum peroxide value obtains in 1187 mg gallic acid kg^?1 diet. This study indicated that ethanolic extract of Pistachia vera hull can be considered as a supplement in fish diet to delay oxidative spoilage of common carp fillet.