用鱼产品下脚料开发饲用液体蛋白技术的研究

利用酸贮技术将鲅Scom berom orus niphonius、鲐Pneumatophorus japonicus、黄花鱼Pseudosciaenapolyactis、鳕Gadus macrocephalus的下脚料及鲐与黄花鱼下脚料的混合物制备成5种液体鱼蛋白,并对其进行了化学分析及感官评价。结果表明,5种液体鱼蛋白中粗蛋白质的质量分数分别为45.45%、57.62%、59.18%、48.03%、56.45%,远高于其脂肪的质量分数(27.90%、26.73%、0.85%、22.54%、7.68%),其液化度分别为4.32%、6.27%、3.86%、4.75%、4.56%。以鲐下脚料液体鱼蛋白、鱼粉、玉米粉及大豆蛋白为原料进行热塑挤压蒸煮处理,制成的颗粒饲料在海水中进行沉浮性与稳定性测试,结果表明该颗粒饲料具有一定的稳定性。

The utilization of fish disposals as fluid proteins in feed

Five fish silages were made from various fish processing disposals including Japanese spanish mackerel(Scomberomorus niphonius),chub mackerel(Pneumatophorus japonius),small yellow croaker(Pseudosciaena polyactis) and Pacific cod(Gadus macrocephalus) by enzymatic hydrolysis under acid condition.In the silages,there were higher crude protein levels(45.45%,57.62%,59.18%,48.03%,and(56.45%)) than crude fat levels(27.90%,26.73%,0.85%,22.54%,and 7.68%).The silages had a fluidity of 4.32%,6.27%,3.68%,4.75%,and 4.56%,respectively.The pelleted feed made from fish silage,fishmeal,corn meal and soybean protein through a Clextral BC-45 extruder showed water stability by floatingsinking test in sea water.