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研究不同饲料脂肪水平对芙蓉鲤鲫的形体指标、组织脂肪含量及脂肪酸组成的影响。试验以鱼油为主要脂肪源配制饲料,脂肪水平分别为2.50%、4.39%、6.61%、8.42%和10.81%的5种饲料,饲养初始均质量为2.04 g的芙蓉鲤鲫60 d。试验在室内循环水养殖系统中进行,每种饲料3个重复,每重复随机放养30尾芙蓉鲤鲫。结果表明:饲料脂肪水平最低组试验鱼肥满度最低,差异显著(P<0.05);芙蓉鲤鲫脏体比和肝体比均随着饲料脂肪水平的上升呈现先降低后升高的趋势,差异显著(P<0.05);随着饲料脂肪含量的增加,芙蓉鲤鲫全鱼和肌肉脂肪含量显著升高(P<0.05);饲料脂肪水平越高,多不饱和脂肪酸(PUFA)和∑n-3 PUFA在总脂肪酸中的比例越高,∑n-3/∑n-6系数越高。鱼体肌肉脂肪酸组成与饲料的脂肪酸组成显著相关。
The effects of different dietary fat levels on body indexes, tissue fat content and fatty acid composition of Furong carp crucian carp were studied. The experiment was to prepare five kinds of feed with the feed of 2.50%, 4.39%, 6.61%, 8.42% and 10.81% respectively with fish oil as the main fat source, and feed the carp with the initial mass of 2.04 g for 60 d. The experiment was carried out in an indoor circulating water culture system with 3 replicates for each feed and 30 furong carp crucian carp were randomly stocked for each repetition. The results showed that the fatness of fish with the lowest feed fat level was the lowest (P <0.05), while the body fat ratio and liver body ratio of Furong carp showed the first decrease and then the increase with the increase of feed fat level, (P <0.05). With the increase of dietary fat content, the contents of fat and muscle in whole carp and muscle of Furong carp increased significantly (P <0.05). The higher the feed fat level, the higher the content of PUFA and Σn -3 PUFA in the proportion of total fatty acids, Σn-3 / Σn-6 coefficient higher. Fish fatty acid composition and feed fatty acid composition was significantly correlated.