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当前位置: 首页 > 文章 > 不同处理条件对饲料和鱼肌肉中游离肉碱含量的影响 饲料工业 2014,35 (24) 35-40
Position: Home > Articles > Effect of different treatment processing on free carnitine content of feed and fish muscle Feed Industry 2014,35 (24) 35-40

不同处理条件对饲料和鱼肌肉中游离肉碱含量的影响

作  者：
葛晨霞;王秋举;董晓庆;陈玉珂;张东鸣
单  位：
吉林农业大学动物科技学院
关键词：
浸泡;水煮;饲料;鱼肌肉;游离肉碱
摘  要：
试验旨在研究浸泡和水煮处理对饲料和鱼肌肉中游离肉碱含量的影响。选择6种不同食性的淡水鱼(鲤鱼、草鱼、白鲢、鳜鱼、虹鳟和鲶鱼)作为试验材料,每种鱼3尾,每尾取背肌50 g左右,水煮时间为5、15 min和30 min;取添加肉碱(200 mg/kg)的鲤鱼饲料,浸泡10、30 min和60 min,采用高效液相色谱法测定游离肉碱含量的变化。结果表明:随着水煮时间的不断增加(5~30 min),草鱼、鲤鱼、白鲢、鲶鱼、鳜鱼、虹鳟背肌中游离肉碱含量均逐渐减少,鳜鱼背肌中游离肉碱含量无显著影响(P>0.05)。浸泡后饲料中游离肉碱浓度(1.83~0.87μmol/g)随着浸泡时间(0~60 min)增加呈现逐渐下降的趋势。与对照组相比,各浸泡组饲料游离肉碱含量均显著降低(P<0.05),浸泡60 min组饲料的肉碱含量最低(0.87μmol/g)。水煮处理明显降低白鲢、草鱼、虹鳟、鲶鱼和鲤鱼背肌中游离肉碱含量;浸泡处理对鲤鱼饲料(添加200 mg/kg L-肉碱)中游离肉碱的含量有明显的影响,而在浸泡前30 min内,饲料中游离肉碱溶失量最大。
译  名：
Effect of different treatment processing on free carnitine content of feed and fish muscle
作  者：
Ge Chenxia;Wang Qiuju;Dong Xiaoqing;Chen Yuke;Zhang Dongming;
关键词：
soaking;;boiling;;feed;;fish muscle;;free carnitine
摘  要：
This test was conducted to investigate the effects of soaking and boiling on free carnitine con-tent in feed and fish muscle. 6 different feeding habits of freshwater fish [common carp(Cyprinus car-pio), grass carp(Ctenopharyngodon idellus), silver carp(Hypophthalmichthys molitrix), mandarin fish(Siniperca chuatsi), rainbow trout(Oncorhynchus mykiss) and catfish(Silurus asotus)] were selected asthe test material, with three fish in each group, boiling time were 5 min, 15 min and 30 min respective-ly. Carp were fed diets adding carnitine(200 mg/kg), with soaking time 10 min, 30 min and 60 min re-spectively. Use high-performance liquid chromatography to determine the change of free carnitine con-tent. The results showed that: with increasing boiling time(5~30 min), grass carp, carp, silver carp, cat-fish, mandarin fish, rainbow trout back muscles of free carnitine levels were decreased, and there wereno significant effects on carnitine content of mandarin muscle(P>0.05). With increasing immersion time(0~60 min), the free carnitine concentrations of feed(1.83~0.87 μmol/g) showed a gradual downwardtrend. Compared with the control group, feed free carnitine levels were significantly lower(P<0.05) in theimmersion group, soaking 60 min group was the lowest level of carnitine(0.87 μmol/g). Boiling treatmentsignificantly reduced silver carp, grass carp, rainbow trout, catfish and carp back muscles of free carni-tine content; soaking could significantly affect content of free carnitine in carp feed adding 200 mg/kgL-carnitine, and within 30 min of immersion, the amount of free carnitine dissolved was the largest.

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