Expanded compound feed for improving texture characteristics of tilapia mossambica and preparation method thereof

A technology of extruded compound feed and tilapia, which is applied in the direction of animal feed, animal feed, molding or processing of animal feed, etc., can solve the problems of not being able to improve the texture and taste of tilapia meat, and being unable to stimulate the consumption of tilapia, and achieve improvement The effect of tilapia meat taste, maintaining normal physiological function and reducing fat deposition

Pending Publication Date: 2021-03-05
佛山市顺德区旺海饲料实业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, once exports are blocked, domestic demand cannot drive the consumption of such high-volume tilapia
[0003] At present, the commercial feed for til

Method used

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  • Expanded compound feed for improving texture characteristics of tilapia mossambica and preparation method thereof
  • Expanded compound feed for improving texture characteristics of tilapia mossambica and preparation method thereof
  • Expanded compound feed for improving texture characteristics of tilapia mossambica and preparation method thereof

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preparation example Construction

[0032] The preparation method of the plant extract mixture for improving the flavor of fish meat comprises the following steps: First, weigh the laver, kelp, garlic, distiller's grains, ginger powder, cumin and cloves in the dried state according to the weight ratio, and the above materials are prepared in advance. Preliminary crushing, in which, fennel and cloves are soaked in water for two hours and then decocted under high pressure. The amount of water used for decocting is 3-4 times the total amount of medicinal materials. After 1.5 hours of high-pressure decoction, they are concentrated to a density of more than 1.07, filtered Cool at room temperature and set aside; finally, mix the liquid Chinese herbal medicine mixture with the pulverized materials of laver, kelp, garlic, distiller's grains and ginger powder and set aside.

[0033] A method for preparing an extruded compound feed for improving the texture characteristics of tilapia, which specifically includes the follow...

Embodiment 1

[0036] The formula composition of the feed is shown in Table 1. The crude protein of the control group was 27%, the crude fat was 8%, and the energy value was 17kJ / g. The experimental group added 50% broad beans instead of 25% puffed soybeans and 25% rice bran meal. Randomly select tilapias with strong initial physique, uniform size, and initial weight of 600±20g, and feed them to the control group and the experimental group respectively, with 300 fish in each group, and randomly distribute them to six 25㎡ cement ponds. The breeding experiment started in 2019 From April 18th to July 12th. During the experiment, they were fed once a day at 9:00 and 18:00 respectively.

[0037] Table 1 Feed formulation composition (% dry matter)

[0038]

[0039] The growth performance is as follows:

[0040]

[0041] The general chemical composition of the back muscle is as follows:

[0042]

[0043] The protein composition of the back muscle is as follows:

[0044]

[0045] The...

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Abstract

The invention relates to an expanded compound feed for improving texture characteristics of tilapia mossambica and a preparation method of the expanded compound feed. Every 1000 parts of the expandedcompound feed comprises the following components in parts by weight: 480-500 parts of broad beans, 120 parts of domestic fish meal, 75 parts of peeled soybean meal, 150 parts of corn, 100 parts of rice bran meal, 15 parts of monocalcium phosphate, 30 parts of soybean oil, 5 parts of multivitamins and 5 parts of mineral trace elements; and when the components are less than 1000 parts, the insufficient parts are supplemented by the plant extract mixture for improving the flavor of the fish meat. The broad beans are added into the puffed compound feed for tilapia mossambica, so that the moisturein tilapia mossambica muscles can be reduced, the protein content can be increased, particularly, the content of salt-soluble protein (the main component being myofibrillar protein) and insoluble protein (the main component being collagen) in muscle protein can be increased, and the elasticity and the hardness of the tilapia mossambica meat are obviously improved. Therefore, the cultured tilapia mossambica is firm, crisp and tasty in meat quality, and the effect of improving the taste of tilapia mossambica meat is achieved.

Description

technical field [0001] The invention relates to an extruded tilapia feed, in particular to an extruded compound feed for improving the texture properties of tilapia and a preparation method thereof. Background technique [0002] In 2017, my country's tilapia output was 1.585 million tons, and it is the world's largest tilapia producer and exporter. Tilapia farming areas are mainly concentrated in Guangdong, Guangxi, Hainan, and Fujian provinces. The total output of the above four provinces accounts for More than 90% of the national output. Tilapia has always been known for its fast growth, short breeding cycle, miscellaneous food habits, few diseases, and high yield. However, with the increase in pond rent in recent years, the breeding side pursues high output and fast growth rate, and the feed supply side pursues high-fat and high-energy, which makes the meat quality and taste of tilapia drop a lot, and further strengthens the "low-grade" of tilapia in the hearts of Chinese...

Claims

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Application Information

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IPC IPC(8): A23K50/80A23K10/30A23K10/22A23K10/37A23K20/26A23K20/158A23K20/174A23K20/20A23K20/163A23K20/10A23K10/38A23K40/10A23K40/30
CPCA23K50/80A23K10/30A23K10/22A23K10/37A23K20/26A23K20/158A23K20/174A23K20/30A23K20/163A23K20/10A23K10/38A23K40/10A23K40/30Y02P60/87Y02A40/818
Inventor 黄志东周良星欧阳斌李雪菲
Owner 佛山市顺德区旺海饲料实业有限公司
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