Adult fish feed capable of improving meat quality of salmon and trout

Abstract

The invention relates to adult fish feed capable of improving the meat quality of salmon and trout. The adult fish feed comprises the following components: fish meal, high gluten flour, meat and bonemeal, soybean flour, fermented bean pulp, fermented blood meal, silkworm chrysalis meal, earthworm meal, krill meal, yeast powder, allicin, soybean oil, fish oil, vitamins, mineral substances, additives, a compound enzyme preparation and a compound coloring adjunct. According to the adult fish feed capable of improving the meat quality of salmon and trout, the fish meal, meat and bone meal, fermented blood meal, soybean flour and krill meal provide the protein required by the growth of the salmon and trout; the compound coloring adjunct provides the carotenoid required by the growth of the salmon and trout for improving the color of fish meat, and because astaxanthin is easy to oxidize, procyanidine with a strong antioxidation effect can protect the astaxanthin and improve the utilizationratio of the astaxanthin; the fermented bean pulp and yeast powder protect the health of the intestinal tracts of the salmon and trout; the soybean oil and fish oil provide the fatty acid required bythe growth of the salmon and trout; the garlic powder stimulates the generation of amino acids with flavor in the fish meat; and the silkworm chrysalis meal and earthworm meal improve the meat quality. Therefore, the salmon and trout are balanced in nutrition, delicious and fragrant in meat, and orange red and full in meat color.

Description

technical field [0001] The invention relates to the technical field of aquatic feed, in particular to an adult fish feed for improving the meat quality of salmon and trout. Background technique [0002] Naturally migratory salmon and trout rely on carotenoid pigments and astaxanthin from natural food organisms to give consumers their beloved orange-red flesh color. Compared with the wild fish of the same species grown in the natural environment, artificially raised salmon and trout have less crude protein, less flavor, poorer flesh color, and poor palatability. The orange-red flesh color of salmon and trout depends on the pigmentation of carotenoids in the feed during production, while cultured salmon and trout generally lack trace elements and carotenoids. Most of the aroma components in animal body are C 3 h 5 -S(O)- group, which is relatively lacking in the compound bait of salmon and trout, so the flavor and umami taste of the farmed fish are weak. Therefore, in orde...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problems of weak fish flavor, poor color and loose meat quality in the

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