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养殖试验设置两个处理组,分别为空白组(饲喂基础饵料)和试验组(饲喂添加0.5%壳寡糖的基础饵料),试验进行8周,对空白组和试验组刺参体壁中的质构、基本营养成分、脂肪酸和氨基酸组成进行了分析。结果表明,与空白组相比,饵料中添加0.5%壳寡糖显著提高了刺参体壁的硬度、咀嚼性和弹性,显著降低了黏性(p<0.05),改善了刺参体壁的口感。饵料中添加0.5%壳寡糖使刺参体壁的粗蛋白含量提高22%,粗脂肪含量下降11.8%(p<0.05),但对刺参体壁的黏结性、总糖含量无显著性影响(p>0.05)。试验组刺参体壁中饱和脂肪酸含量为18.11%,显著低于空白组(p<0.05),多不饱和脂肪酸含量为35.69%,EPA+DHA为6.88%,均显著高于空白组刺参(p<0.05),但饵料中添加0.5%壳寡糖对刺参体壁中单不饱和脂肪酸含量无显著影响(p>0.05)。试验组刺参体壁中必需氨基酸含量为12.7%,非必需氨基酸含量为21.87%,总氨基酸量为34.57%,EAA/TAA为36.74%,均显著高于空白组(p<0.05),表明试验组刺参体壁的营养价值较高。试验表明,饵料中添加0.5%壳寡糖可以在一定程度上提高刺参产品品质。
Breeding experiment set up two treatment groups, respectively, the blank group (fed basal diet) and the experimental group (fed with 0.5% chitosan oligosaccharide basal diet), the test for 8 weeks, the blank group and the test group of sea cucumber body wall In the texture, the basic nutritional components, fatty acids and amino acid composition were analyzed. The results showed that the addition of 0.5% chitooligosaccharides to the diet significantly increased the hardness, chewiness and elasticity of the body wall of the sea cucumber, significantly reduced the viscosity (p <0.05), and improved the body wall of the sea cucumber Taste. The addition of 0.5% chitooligosaccharides to the diet increased the crude protein content by 22% and the crude fat content by 11.8% (p <0.05), but had no significant effect on the adhesion and total sugar content of the body wall of sea cucumber (p> 0.05). In the test group, the content of saturated fatty acid in the body wall of sea cucumber was 18.11%, which was significantly lower than that of the blank group (p <0.05), the content of polyunsaturated fatty acids was 35.69% and EPA + DHA was 6.88% p <0.05). However, addition of 0.5% chitooligosaccharides in diet did not significantly affect the content of monounsaturated fatty acids in the wall of the sea cucumber (p> 0.05). The content of essential amino acids in the body wall of sea cucumber was 12.7%, the content of nonessential amino acids was 21.87%, the total amino acid content was 34.57%, EAA / TAA was 36.74%, which were significantly higher than that of the blank group (p <0.05) Group Apostichopus the higher the nutritional value of body wall. Experiments show that the addition of 0.5% chitooligosaccharides in the diet can improve the quality of the sea cucumber product to a certain extent.