【作者】 曾玉如；

【导师】 肖调义；

【作者基本信息】 湖南农业大学 ， 渔业， 2008， 硕士

【摘要】 脆肉鲩是在草鱼饲养过程中,通过改变其食物结构,使草鱼肉质紧密而爽脆,食之味道鲜美,风味独特。参照国内外网箱养鱼和池塘养鱼的成功经验,结合湘乡市水府庙水库农民网箱养草鱼现状,开展了脆肉鲩网箱养殖技术研究。研究表明:脆肉鲩和普通草鱼肌肉营养成分组成上基本一致。在含量上存在着差异,与普通草鱼相比,除含肉率降低了0.99%,磷含量降低了1.66%外,脆肉鲩其它肌肉常规含量均有不同程度升高,其中干物质增加了4.84%,粗蛋白增加了2.25%,粗脂肪增加了1.63%,粗灰分增加了12.84%,钙增加了17.5%。与普通草鱼相比,除异亮氨基酸和甘氨酸外,脆肉鲩肌肉氨基酸含量均有不同程度的增加。其中脆肉鲩肌肉中人体必需氨基酸苯丙氨酸、苏氨酸、脯氨酸、缬氨酸、亮氨酸、蛋氨酸比普通草鱼分别增加了47.27%、82.60、17.55%、1.18%、26.07%、72.51%。鲜味氨基酸天冬氨酸、谷氨酸、丙氨酸比普通草鱼分别增加了40.04%、4.34%、73.77%。通过电子显微技术对脆肉鲩和普通草鱼肌肉超微结构进行比较,其结果表明:脆肉鲩肌肉超微结构中发生明显变化,肌原纤维中出现间隙,肌丝之间距离减小,但肌原纤维的外形仍保持完整。网箱养殖脆肉鲩投放规格以1.0kg为宜,催化时间为105-120天后可达到2.5-3.0kg/尾的合格脆肉鲩。其效益是传统草鱼养殖的6.95倍。更多还原

【Abstract】 Crisp grass carp is in the process of rearing, by changing the structure of its food, grass carp close and Shuangcui meat, fresh flavor of the fresh, unique flavor. Reference to domestic and foreign Fishpond Using Netted Boxes and the successful experience of fish farming ponds, Xiangxiang City of Temple House water reservoir of grass carp farmers Cage custody status quo, in the crisp meat Huan cage culture technology research.Research shows that: cage culture crisp grass carp running specifications suitable to 1.0 kg, catalytic time for 105-120 days to reach 2.5-3.0 kg / qualified brittle tail meat Huan. Their effectiveness is the traditional grass carp breeding of 6.95 timesCrisp and ordinary grass carp muscle in the nutritional content of the composition is the same. In content, there is a difference, as compared with ordinary grass carp, with the exception of meat to reduce the rate of 0.99 percent, to reduce the phosphorus content of 1.66 percent, crisp flesh Huan other conventional muscle in varying degrees of increase, an increase of 4.84 DM % Crude protein increased by 2.25 percent, an increase of 1.63% crude fat, crude ash increased by 12.84 percent, an increase of 17.5% calcium.Compared with ordinary grass carp, with the exception of different amino acids and glycine-liang, crisp flesh Huan amino acid in the muscles in varying degrees of growth. One crisp meat Huan muscle in the body of essential amino acids phenylalanine, threonine, proline, valine, leucine, methionine than ordinary grass carp were an increase of 47.27 percent, 82.60,17.55 percent, 1.18 percent, 26.07%, 72.51%. Foods and amino acids aspartic acid, glutamic acid, alanine than ordinary grass carp were an increase of 40.04 percent, 4.34 percent, 73.77 percent.This study make an analysis of crisped grass carp muscle and grass carp muscle with transmission electron microscope, the purpose of the study is to make a step for further study of crisped grass carp. The ultra-structure of crisped grass carp muscle was studied in comparison with grass carp muscle. The result shows that: the ultra-structure of crisped grass carp muscle exhibited such significant changes as myofibril loosened with interstices in longitudinal section, the distance between myofilaments reduced, However, the profile of myofibril remain intact.更多还原