VE对草鱼成鱼肌肉品质和抗氧化性能的影响

在VE含量为24.1 mg/kg的实用基础饲料中分别添加VE 0(对照组)、25、50、100、200 mg/kg,饲喂平均体重为(614.9±60.5)g的草鱼60d.考察VE对草鱼成鱼生长性能、肌肉品质和抗氧化性能的影响.结果表明,各组草鱼增重率分别为51.6%、53.5%、53.4%、53.5%、54.8%,饲料系数分别为2.28、2.17、2.20、2.19、2.15,饲料中添加25-200 mg/kg VE对草鱼成伍增重率、饲料系数无显著影响(P>0.05);在肌肉品质方面,饲料中添加VE对肌肉水分、粗蛋白、粗脂肪含量无显著影响(P>0.05).肌肉保鲜肉滴水损失和冷冻肉渗出损失随VE添加量的增加而降低;随饲料中VE添加量的增加,肌肉、肝脏中VE含量增加,丙二醛含量则显著降低(P<0.05),其中VE添加量为200 mr,/kg组的肌肉、肝脏VE含量较对照组增加431.0%、353.7%,丙二醛含量则下降67.2%、61.3%(P<0.01);在血清抗氧化能力方面,当VE添加量≥50 mg/kg后,草鱼血清SOD活性显著提高(P<0.05),而血清总抗氧化能力在VE添加量0-100 mg/kg各组间尤显著差异,200 mg/kgVE组的血清总抗氧化能力较对照组显著增高(P<0.05).上述研究表明,饲料中添加VE能促进草鱼生长,改善肌肉品质,增强机体抗氧化能力.以生长性能为标准,草鱼成鱼饲料(基础饲料含VE 24.1 mg/kg)中的VE添加量25 mg/kg;以肌肉品质、抗氧化能力指标为标准,草鱼成鱼饲料中的VE添加量为200 mg/kg.

Effect of supplemental VE on meat quality and anti-oxidant capacity of adult grass carp

A Study was conducted to investigate the effects of supplemental vitamin E(VE) in practical diet on growth, meat quality and anti-oxidant capacity of adult grass carp( Ctenopharyngodon idellus). Basal diet, added with VE 0 (control group) , 25 , 50, 100 or 200 mg/kg, were fed to adult grass carp for 60 days. The basal diet contained 28. 05% crude protein, 3. 25% crude fat and 24.1 mg/kg VE. Adult grass carp, with body weight of (614.9+60.5) g, were divided into five treatments with triplicate groups, and raised in 15 cement pools (3.0m x 2.5m x 1.2m). Fishes were fed twice per day (8;00 and 17;00) with the feed intake of 2% of the body weight. Growth rate, feed conversion rate ( FCR) , muscle composition, drip loss of fresh meat, exudative loss of freezing meat, VE and maleic dialdehyde ( MDA) in liver and muscle, serum SOD, total antioxidant capacity (T-AOC ) were measured. Results showed that growth rates of the five groups were 51.6% , 53.5% , 53.4% , 53.5% , 54.8% , and FCR were 2.28, 2.17, 2.20, 2.19, and 2.15, respectively. There was no significantly effect of supplemental VE in diets on growth and FCR of adult grass carp, but growth rate tended to be increased and FCR tended to be decreased by supplemental 200mg/kg VE in diet (P <0.10). With supplemental VE increased, the drip loss of fresh meat and exudative loss of freezing meat decreased, but the moisture, crude protein, crude fat of meat kept constant among all groups. The VE concentration of muscle and liver were significantly increased , whereas MDA was decreased by supplemental VE (P<0.05). Compared with control group, VE of meat and liver were increased by 431. 0% , 353.7% , and MDA were decreased by 67.2% , 61.3% by supplemental 200mg/kg VE in diet (P<0.01). Compared with control group, when supplemental VE was higher than 50 mg/kg, serum SOD activities significantly increased (P < 0.05) , and T-AOC was significantly higher when supplemental VE was 200mg/kg (P < 0.05). No significant difference in serum T-AOC was observed among groups of 0, 50, 100 mg/kg VE addition group. Results above showed that growth performance, meat quality and serum anti-oxidant capacity of adult grass carp could be improved by supplemental VE in diets. For adult grass carp, the VE supplement in practical diet (containing VE 24.1 mg/kg) was estimated to be 25 mg/kg according to the growth performance, or 200 mg/kg according to meat quality and anti-oxidant capacity.