白菜型油菜品种蛋白质、脂肪及其组份的相关分析

本文对我省近年来选育的白菜型油菜品种的蛋白质、脂肪及其组份进行了相关分析.结果表明:1.蛋白质含量与多数氨基酸含量呈显著正相关.2.含油量与油酸、亚油酸含量呈负相关,与芥酸呈正相关;与油酸和亚油酸呈正相关,油酸、亚油酸与芥酸呈负相关.3.油酸、亚油酸含量与氨基酸呈负相关,芥酸与氨基酸呈正相关;全脂肪酸含量与谷氨酸前体、3-磷酸甘油前体、非极性R基和不带电荷的R基氨基酸间有显著的典型相关,在关联性上起主要作用的有油酸和芥酸.     

BuchiB—811与YG—2含油量测定的比较

采用BuchiB-811脂肪测定仪与YG－2脂肪抽提器比较分析油菜、大豆、花生等油料种子含油量的测试差异，结果表明BuchiB-811与YG－2测定的油料种子含油量一致，符合国家标准方法的要求，测试简便，快速准确。     

Investigations of dry matter and fat content in carp species smoked by hot and cold methods

In recent years the freshwater fish market has required more processed goods, as young consumers purchase ready-to-cook food products. In Middle European aquaculture systems carp are the main species. The appearance of new species (African catfish, trout, salmon), as well as the improved import possibilities of value-added fish products have introduced new challenges for fish farmers. In order to maintain the share of carps in fish sales, it is indispensable to develop up-to-date products that meet the needs of present generations. It is necessary to find processing methods that remove the fish bone and the off flavours occurring in Cyprinids. Smoking of carp has a strong tradition in the region, thus there are advantages to the development of smoked carp products, mainly in the form of boned fillets. The present study investigates two smoking methods aimed at ensuring basic information for product innovation. Analyses of the variation of weight, dry matter and lipid content during hot and cold smoking are presented for the case of three species: the common, silver, and grass carp. To determine the most acceptable products, the paper details the results of organoleptic tests, in which five characteristics (appearance, consistence, flavour, smell, and succulence) were investigated. Evaluation results indicate that the hot-smoked carp products are more acceptable, therefore it is hoped that these products, packed in a modified atmosphere, will achieve a strong market share in the near future.     

桑螟越冬幼虫体内水分、脂肪、甘油的变化与抗寒性的关系

为预测桑螟的虫口密度及种群变化,研究了桑螟越冬幼虫体内水分、脂肪、甘油与抗寒性的关系。越冬幼虫体内含水量随气温下降逐渐减少,过冷却能力随体内水分的减少而增强,越冬后期随水分的增加而降低;越冬幼虫过冷却点的变化与体内结合脂肪的含量变化呈正相关,即过冷却能力随结合脂肪含量的升高而增强,降低而减弱;从越冬初期进入越冬期后,幼虫体内甘油含量逐渐增加,1月份增加幅度最大为1810%,越冬后期随温度升高,体内甘油含量下降。过冷却点的变化随甘油含量的不断增加而逐渐降低,12月和翌年1、2月,甘油含量最高,分别为972、1082、887mg/mL,其过冷却点也降至最低,分别为-1838、-1888和-1969℃;3、4月甘油含量逐渐减少,过冷却点随之升高。     

甲鱼配合饲料中蛋白质,脂肪以及醣类适宜含量初探

改变饲料中蛋白质，脂肪以及醣类的含量，设计一个三因素三水平的正交试验，初步探讨二龄甲鱼配合饲料中这三种成分的适宜含量，试验结果，配合饲料中蛋白质，脂肪和可消化醣类的适宜含量分别为４５％－４８．３％、４．２％－６．７％和２０％－２５％。     

饲料蛋白质、脂肪、碳水化合物水平对草鱼生长和组织营养成分组成的影响

采用蛋白质、脂肪、碳水化合物含量不同的７种颗粒饲料，饲养初始体重约１６ｇ的草鱼，经６０天后取样分析，发现草鱼相对生长率随饲料蛋白质添加量的升高而显著上升；高蛋白质饲料一定程度上升高全鱼和肌肉的粗蛋白含量，并显著增加肝胰脏脂质，主要是中性脂质的积累。全鱼、肌肉和肠－肠系膜脂肪含量随饲料脂肪添加量增加而显著升高。这表明，饲料蛋白质添加量是影响草鱼肝脏脂质积累的主要因素