Department of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.
Department of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.
Food Chem Toxicol. 2021 Jun;152:112197. doi: 10.1016/j.fct.2021.112197. Epub 2021 Apr 14.
Declines across global fishery stocks forced aquaculture feed manufacturers to search for new and sustainable components. Therefore, the aim of study was assessing nutritional value and sensory properties of meat of common carp (Cyprinus carpio L.) fed for 116 days with two blends. The control feed contained 5% of fishmeal and vegetable oils (rapeseed and soybean) as sole fat sources. While in the experimental diet half of the fishmeal was replaced with a blend of microalgae (Spirulina sp., Chlorella sp.), macroalgae (Laminaria digitata) and vegetable oil was replaced with salmon oil. Proximate composition, energy value, fatty acid profile of meat, nutritional characteristics of fat and protein as well as culinary properties of fillets were assessed. Fillets of carp fed experimental diet had a higher level of protein, lower level of fat and energy value. Intramuscular fat of fish fed with the experimental diet had a better parameters of quality. Protein in the meat of fish from both groups was characterized by a high quality comparing to the protein standard. Our study showed that meat of carp fed with experimental feed enriched with sustainable and natural feed ingredients can be a sensorily attractive source of nutritious ingredients in the human diet.
全球渔业资源的减少迫使水产养殖饲料制造商寻找新的可持续成分。因此，本研究的目的是评估用两种混合物喂养 116 天的鲤鱼（Cyprinus carpio L.）的肉的营养价值和感官特性。对照组饲料含有 5%的鱼粉和植物油（油菜籽和大豆）作为唯一的脂肪来源。而在实验组饲料中，一半的鱼粉被微藻（螺旋藻、绿藻）混合物取代，植物油被三文鱼油取代。评估了肉的常规成分、能量值、脂肪酸组成、脂肪和蛋白质的营养特性以及鱼片的烹饪特性。实验组鲤鱼的鱼片具有更高的蛋白质水平、更低的脂肪和能量值。实验组饲料喂养的鱼的肌肉内脂肪具有更好的质量参数。与蛋白质标准相比，来自两组的鱼肉中的蛋白质具有高质量的特点。我们的研究表明，用可持续和天然饲料成分喂养的实验饲料喂养的鲤鱼的肉可以成为人类饮食中营养成分感官上有吸引力的来源。
