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Evaluation of Muscle Quality of Olive Flounder (Paralichthys olivaceus) Fed Extruded Pellets Containing Different Protein and Lipid Levels, and Raw Fish-based Moist Pellet

단백질 및 지질함량이 다른 배합사료와 생사료로 사육한 넙치의 육질평가

  • An, Cheul-Min (Aquafeed Research Center, National Fisheries Research & Development Institute) ;
  • Park, Hee-Yeon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Son, Meang-Hyun (Aquafeed Research Center, National Fisheries Research & Development Institute) ;
  • Kim, Kyoung-Duck (Aquafeed Research Center, National Fisheries Research & Development Institute) ;
  • Kim, Kang-Woong (Aquafeed Research Center, National Fisheries Research & Development Institute) ;
  • Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research & Development Institute)
  • 안철민 (국립수산과학원 사료연구센터) ;
  • 박희연 (국립수산과학원 식품안전과) ;
  • 손맹현 (국립수산과학원 사료연구센터) ;
  • 김경덕 (국립수산과학원 사료연구센터) ;
  • 김강웅 (국립수산과학원 사료연구센터) ;
  • 장미순 (국립수산과학원 식품안전과)
  • Received : 2011.05.06
  • Accepted : 2011.10.14
  • Published : 2011.10.30

Abstract

This study was conducted to investigate the effect of extruded pellets (EP) containing different levels of protein (51%-55%) and lipid (9%-15%) on flesh quality of flounder (Paralichthys olivaceus) comparing with raw fish-based moist pellet (MP). Two replicate groups of 40 fish per each tank (initial mean weight 106 g) were fed one of three experimental EP (EP1, EP2 and EP3) containing different protein and lipid levels, a commercial EP (EP4) and MP for 16 weeks. Moisture content of fish fed MP was significantly higher than that of fish fed all EP. Significantly higher contents of 16:1n-7, 20:4n-6, 20:5n-3 and lower 18:2n-6 were observed in fish fed EP4 and MP compared with fish fed EP1, EP2, EP3. The 22:6n-3 content was not significantly different among all groups. Taurine content of fish fed MP was significantly higher than that of fish fed all EP. Asparagine content of fish fed EP1 was significantly higher than that of fish fed EP2, EP, EP4 and MP. Significant difference were observed in lysine and serine contents of fish fed experimental diets. In nucleotides and their related compounds, ATP and AMP content was not affected by diets. Significant difference were observed in IMP contents of fish fed experimental diets. Textural properties, no significant difference was observed among the fish groups fed different diets.

Acknowledgement

Grant : 고속고온발효기술을 이용한 고부가가치 수산물 제조기술개발

Supported by : 국립수산과학원

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