Rahman Mustanur, Koh Katsuki
Interdiciplineary Graduate School of Science and Technology, Shinshu University, Minamiminowa, Nagano 399-4598, Japan.
Faculty of Agriculture, Shinshu University, Minamiminowa, Nagano 399-4598, Japan.
J Poult Sci. 2016 Apr 25;53(2):124-127. doi: 10.2141/jpsa.0150128.
The present study was conducted to improve the nutritional quality of shrimp meal (SM) comprising of heads with hulls of black tiger shrimp () waste by autoclaving and chemical treatments. The sun-dried SM was divided into 5 treatment groups, such as 1) control (untreated), 2) autoclaved (autoclaved at 121°C for 10 min), 3) NaOH (treated with 3% NaOH), 4) HCl (treated with 3% HCl) and 5) formic acid (treated with 3% formic acid) groups. After treatment, they were ground to pass through 1.0 mm mesh screen and then used for analyses of chemical composition and dry matter (DM) and CP digestibilities. Data were subjected to one-way ANOVA and differences among treatment means (<0.05) were distinguished with Tukey's test. There were no significant difference in chemical composition and DM and CP digestibilities between control and autoclaved groups, except ether extract level (<0.05), suggesting that autoclaving affected the nutritional quality of SM little. NaOH group exhibited significantly decreased CP level and DM digestibility, increased crude ash (CA) level and unchanged CP digestibility, comparing with control group. These results suggest that NaOH treatment affected the nutritional quality of SM adversely. HCl and formic acids groups showed significantly increased CP level and digestibilities of DM and CP, and decreased CA level, showing that acid treatment can improve nutritional quality of SM: formic acid treatment may be more effective because of the greater values in CP level and digestibilities and decreased crude fibre level which was not observed in HCl group (<0.05). The results obtained here suggest acid, especially formic acid, treatment is promising to improve the nutritional quality of SM but autoclaving and NaOH treatments.
本研究旨在通过高压灭菌和化学处理提高由黑虎虾（）带壳头废弃物组成的虾粉（SM）的营养质量。将晒干的SM分为5个处理组，即1）对照组（未处理）、2）高压灭菌组（在121°C下高压灭菌10分钟）、3）NaOH组（用3% NaOH处理）、4）HCl组（用3% HCl处理）和5）甲酸组（用3%甲酸处理）。处理后，将它们研磨通过1.0毫米筛网，然后用于化学成分分析以及干物质（DM）和粗蛋白（CP）消化率分析。数据进行单因素方差分析，处理均值间的差异（<0.05）用Tukey检验进行区分。对照组和高压灭菌组之间在化学成分、DM和CP消化率方面没有显著差异，除了乙醚提取物水平（<0.05），这表明高压灭菌对SM的营养质量影响很小。与对照组相比，NaOH组的CP水平和DM消化率显著降低，粗灰分（CA）水平升高，CP消化率不变。这些结果表明NaOH处理对SM的营养质量有不利影响。HCl组和甲酸组的CP水平以及DM和CP消化率显著提高，CA水平降低，表明酸处理可以改善SM的营养质量：甲酸处理可能更有效，因为其在CP水平和消化率方面的值更大，且粗纤维水平降低，而HCl组未观察到这种情况（<0.05）。此处获得的结果表明，酸处理，尤其是甲酸处理，有望改善SM的营养质量，但高压灭菌和NaOH处理则不然。
