CAJ | 학술논문

本试验旨在研究豆粕部分或全部替代膨化饲料中的鱼粉对建鲤肌肉品质的影响。试验选取初始体重为(240.2±5.7) g的健康建鲤720尾，随机分为4组(每组3个重复，每个重复60尾鱼)，分别饲喂以豆粕等量替代0(对照)、25%、50%和100%鱼粉的膨化饲料，试验期56 d。结果表明：豆粕替代25%和50%的鱼粉对肌肉横截面积、肌纤维直径和密度无显著影响( P>0.05)，豆粕替代100%的鱼粉显著降低了肌肉横截面积，增加了肌纤维直径( P<0.05)。豆粕替代100%的鱼粉显著降低了肌肉硬度、弹性、咀嚼性和胶黏性( P<0.05)，显著提高了肌肉失水率( P<0.05)，显著降低了肌肉粗蛋白质、粗脂肪、蛋白质结合蛋氨酸和组氨酸以及游离谷氨酸和甘氨酸的含量(P<0.05)。豆粕替代25%和50%的鱼粉对肌肉质构特性、pH、剪切力、失水率、颜色、常规营养组成、蛋白质结合和游离氨基酸组成均无显著影响( P>0.05)。由此得出，在本试验条件下，豆粕替代膨化饲料中50%的鱼粉对建鲤肌肉的组织特性、质构特性、颜色、化学性状均无不良影响。
본시험지재연구두박부분혹전부체대팽화사료중적어분대건리기육품질적영향。시험선취초시체중위(240.2±5.7) g적건강건리720미，수궤분위4조(매조3개중복，매개중복60미어)，분별사위이두박등량체대0(대조)、25%、50%화100%어분적팽화사료，시험기56 d。결과표명：두박체대25%화50%적어분대기육횡절면적、기섬유직경화밀도무현저영향( P>0.05)，두박체대100%적어분현저강저료기육횡절면적，증가료기섬유직경( P<0.05)。두박체대100%적어분현저강저료기육경도、탄성、저작성화효점성( P<0.05)，현저제고료기육실수솔( P<0.05)，현저강저료기육조단백질、조지방、단백질결합단안산화조안산이급유리곡안산화감안산적함량(P<0.05)。두박체대25%화50%적어분대기육질구특성、pH、전절력、실수솔、안색、상규영양조성、단백질결합화유리안기산조성균무현저영향( P>0.05)。유차득출，재본시험조건하，두박체대팽화사료중50%적어분대건리기육적조직특성、질구특성、안색、화학성상균무불량영향。
The present study was performed to investigate the effects of partial or whloe fish meal replacement by soybean meal on muscle quality of Jian carp ( Cyprinus carpio var. Jian) . A total of 720 Jian carp with the average initial body weight of (240.2±5.7) g were randomly allocated 4 groups with 3 replicates per group and 60 fish per replicate. The fish in the 4 groups were fed 4 extruded diets which were formulated by replacing 0, 25%, 50% and 100% fish meal with soybean meal. The experiment lasted for 56 days. The results showed that there were no significant differences in muscle cross-sectional area, muscle fibre diameter and density when 25% and 50% fish meal replacement by soybean meal ( P>0.05) , but the muscle cross-sectional area was sig-nificantly decreased and the muscle fibre diameter was significantly increased when 100% fish meal replace-ment by soybean meal ( P<0.05) . Replacement of 100% fish meal by soybean meal significantly decreased the muscle hardness, springiness, chewiness and gumminess (P<0.05), significantly increased the muscle water loss rate (P<0.05), and significantly decreased the contents of muscle crude protein, crude lipid, protein-bound methionine and histidine, and free glutamic acid and glycine ( P<0.05) . Replacement of 25% and 50%fish meal by soybean meal had no significant effects on muscle texture characteristics, pH, shearing force, wa-ter loss rate, color, common nutrient composition, and protein-bound and free amino acid composition ( P>0.05) . In conclusion, there are no harmful effects on muscle organizational characteristics, texture characteris-tics, color and chemical properties of Jian carp when 50% fish meal replacement by soybean meal in extruded diets under this experimental condition.