Aquatic product breeding feed capable of improving flavor and preparation method thereof

Abstract

The invention discloses an aquatic product breeding feed capable of improving flavor and a preparation method thereof, and particularly relates to the technical field of breeding feeds, the feed comprises fish meal, soybean meal, soybean protein concentrate, shrimp meal, chicken meal, wheat flour, cuttlefish paste, phospholipid, grease, mineral substances, vitamins, lettuce polyphenol, an antioxidant, a mildew preventive and the like. Wherein the lettuce polyphenol is a key functional component. The preparation method comprises the following steps: pretreating the raw materials, mixing step by step, adding grease by spraying, tempering, granulating, drying, screening, spraying the antioxidant and the like. The lettuce polyphenol regulates and controls an mTOR signal channel to promote flavor amino acid deposition and inhibit protein degradation, meanwhile, the intestinal microecology is improved, the antioxidant capacity and digestive enzyme activity are enhanced, and the content of flavor substances such as glutamic acid and glycine in aquatic products is remarkably increased. The method is suitable for culturing various aquatic products, and can effectively improve the flavor and quality of the cultured aquatic products.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of aquaculture feed, more particularly, the present application relates to a water product breeding feed capable of improving flavor and a preparation method thereof. BACKGROUND

[0002] With the intensive development of aquaculture industry, the yield of aquaculture products has been greatly improved, but the flavor quality is generally lower than that of wild varieties, which has become a key problem restricting the upgrading of the industry. This phenomenon is mainly due to the fact that traditional feed formula focuses on pursuing growth rate and yield, ignoring the regulation of flavor substance synthesis and deposition. Wild water products have higher content of glutamic acid, glycine and other flavor substances in their muscles because they naturally feed on bait rich in flavor amino acids and have a better metabolic environment. However, due to the imbalance of nutrients and insufficient supply of flavor precursors in the feed, the flavor of aquaculture products is often bland.

[0003] The existing aquatic feed has the following limitations: first, there is a lack of targeted flavor regulating ingredients. Most feeds only add natural flavor substances such as fish meal and shrimp meal, which is difficult to promote the synthesis and retention of flavor amino acids from the metabolic level; second, the antioxidant and intestinal health regulation is insufficient. Unsaturated fatty acids in the feed are prone to oxidation and deterioration, and the imbalance of intestinal flora in farmed animals can reduce the activity of digestive enzymes, leading to incomplete protein decomposition and low utilization rate of free amino acids; third, some additives (such as certain plant polyphenols) have limited effect, and even high doses can inhibit digestive function, and have poor applicability to different water products; fourth, the shelf life of the feed is short. Under high temperature and high humidity, oxidation and mold can cause loss of nutritional ingredients, further affecting the breeding effect.

[0004] Therefore, it is an urgent need to develop a water product breeding feed that can improve the content of flavor amino acids through metabolic regulation, balance growth performance and intestinal health, and has strong stability, in order to solve the flavor defects of aquaculture products and meet the market demand for high-quality products. SUMMARY

[0005] In order to overcome the above-mentioned defects of the prior art, the present application provides a water product breeding feed capable of improving flavor and a preparation method thereof, to solve the problems raised in the background art.

[0006] To achieve the above-mentioned purpose, the present application provides the following technical scheme: a water product breeding feed capable of improving flavor, comprising the following components by weight:

[0007] Fish meal 20-25 parts, soybean meal 15-20 parts, soybean protein concentrate 12-16 parts, shrimp meal 4-6 parts, chicken meal 5-8 parts, wheat meal 20-24 parts, cuttle paste 2-5 parts, phospholipid 1-3 parts, fish oil 1-3 parts, soybean oil 1-3 parts, calcium dihydrogen phosphate 1-3 parts, VC phosphate 0.1-0.2 parts, alpha-tocopherol 0.01-0.03 parts, calcium hydroxy amino acid 0.1-0.3 parts, multi-vitamin premix 0.2-0.4 parts, multi-mineral premix 1-2 parts, antioxidant 0.1-0.2 parts, mildew inhibitor 0.1-0.3 parts, lettuce polyphenol 0-0.2 parts, carrageenan 0.1-0.3 parts, cellulose 1.5-2 parts;

[0008] The lettuce polyphenol is an extract of purple-leaf lettuce with a total polyphenol content of not less than 4%.

[0009] Preferably, the following weight components are included:

[0010] Fish meal 20 parts, soybean meal 18 parts, soybean protein concentrate 14 parts, shrimp meal 5 parts, chicken meal 6 parts, wheat meal 22 parts, cuttle paste 3 parts, phospholipid 2 parts, fish oil 2 parts, soybean oil 2 parts, calcium dihydrogen phosphate 2 parts, VC phosphate 0.1 parts, alpha-tocopherol 0.02 parts, calcium hydroxy amino acid 0.25 parts, multi-vitamin premix 0.3 parts, multi-mineral premix 1 part, antioxidant 0.1 part, mildew inhibitor 0.2 parts, lettuce polyphenol 0.02 parts, carrageenan 0.2 parts, cellulose 1.81 parts.

[0011] The aquatic farming feed prepared from the above components can improve the taste amino acids such as glutamic acid, aspartic acid, glycine, alanine, etc. in aquatic animals, which is achieved through mechanisms such as metabolic regulation, intestinal health optimization, antioxidant stress, and bacterial flora regulation.

[0012] Specifically, the addition of lettuce polyphenol can promote protein synthesis and amino acid deposition. The lettuce polyphenol can up-regulate the mammalian target of rapamycin (mTOR) signal in muscle, promote ribosome biosynthesis, enhance the transport and deposition of amino acids to muscle tissue, activate the mTOR pathway, and reduce muscle protein degradation by inhibiting the ubiquitin-proteasome pathway, such as MuRF-1 and Atrogin-1 gene expression, thereby inhibiting protein decomposition and retaining more taste amino acids.

[0013] Meanwhile, as a prebiotic precursor, lettuce polyphenol can promote the proliferation of beneficial bacteria in the intestinal tract of aquatic animals (such as lactic acid bacteria and bifidobacteria), inhibit harmful bacteria such as Vibrio, and improve the intestinal microecological balance.

[0014] Lettuce polyphenol can reduce intestinal oxidative damage through antioxidant effects, maintain trypsin, lipase, and amylase activity, and promote the decomposition of feed protein into small molecular peptides and free amino acids.

[0015] And the phenolic hydroxyl structure of gallic acid and procyanidins contained in lettuce polyphenols can directly capture hydroxyl radicals (·OH) and superoxide anions (O2-), reduce muscle tissue lipid peroxidation (such as malondialdehyde MDA reduction), and protect the structural stability of amino acids.

[0016] And lettuce polyphenols can reduce stress-induced abnormal amino acid metabolism, such as enhanced decomposition of branched-chain amino acids, by down-regulating inflammatory pathways such as NF-κB and TNF-α.

[0017] The mechanism by which the aquatic feed of the present application promotes the synthesis of umami amino acids in aquatic products is:

[0018] Lettuce polyphenols can provide more α-ketoglutarate precursors for glutamate synthesis by enhancing the activity of key enzymes of the citric acid cycle (TCA) such as citrate synthase and isocitrate dehydrogenase, and indirectly increase the taste proportion of umami amino acids by inhibiting the lysine decarboxylase activity of intestinal flora, reducing the generation of fishy amine substances such as putrescine and cadaverine.

[0019] Preferably, the preparation method of the multi-vitamin premix comprises the following steps:

[0020] Select each type of monomer vitamin with standard purity and stable activity, and require water content ≤8% to avoid degradation of the vitamin due to moisture, crush each type of monomer vitamin, and screen the crushed monomer vitamin for standby use;

[0021] Select an inert carrier, which requires water content ≤10%, low hygroscopicity, no odor, and no chemical reaction with the vitamin, dry the inert carrier, then crush it, and finally screen the crushed inert carrier for standby use;

[0022] Then, mix the trace vitamins in the monomer vitamins with part of the inert carrier to achieve initial dilution and avoid uneven dispersion of the trace ingredients;

[0023] Mix the premixed material with the remaining inert carrier and the remaining macro vitamins in the monomer vitamins to ensure uniformity;

[0024] Screen the mixed material to remove lumps, avoid local moisture or uneven mixing, and ensure uniformity of particle size to prepare the multi-vitamin premix.

[0025] Preferably, the monomer vitamins include trace vitamins and macro vitamins, the trace vitamins include but are not limited to vitamin B12 and biotin, and the macro vitamins include but are not limited to vitamin A acetate, vitamin D3, and vitamin B1 hydrochloride.

[0026] Preferably, the inert carrier includes but is not limited to corn starch, defatted rice bran, and wheat bran powder.

[0027] Preferably, the multi-mineral premix comprises the following components by weight percentage:

[0028] trace vitamins 0.1-0.3%, macro vitamins 20-25%, inert carrier 70-75%.

[0029] Preferably, the method for preparing the multi-mineral premix comprises the following steps:

[0030] The ore containing calcium, phosphorus, iron, zinc, copper, strontium, zinc, selenium is crushed to obtain ore powder;

[0031] The ore powder is sieved using a 80-100 mesh sieve;

[0032] The sieved ore powder is then poured into a mixer and mixed for 20-25 minutes, and a small amount of silicon dioxide is added during the mixing process. After mixing, a multi-mineral premix is obtained.

[0033] Preferably, the antioxidant comprises ethoxyquin.

[0034] The addition of ethoxyquin can significantly improve the antioxidant effect of unsaturated fatty acids (such as EPA and DHA in fish oil), has strong stability, can effectively inhibit oxidation, and has low cost.

[0035] Preferably, the antifungal agent comprises calcium propionate.

[0036] The addition of calcium propionate can effectively inhibit mold and yeast, and has higher activity in acidic environments (aquaculture feed pH is about 5.5-7.0), thereby effectively extending the shelf life of the feed, and the metabolic product is propionic acid, which can be utilized by animals and has high safety.

[0037] Preferably, the antifungal agent also comprises sodium diacetate. By compounding calcium propionate and sodium diacetate at a weight ratio of 2:1, the antibacterial spectrum can be expanded, and bacteria can also be inhibited to some extent, especially suitable for high humidity environments (such as southern regions), and can achieve good antifungal effect.

[0038] A method for preparing an aquaculture feed capable of improving flavor, comprising the following steps:

[0039] Fish meal, soybean meal, soybean protein concentrate, shrimp meal, chicken meal, wheat flour, and cellulose are added to a double-shaft paddle mixer and mixed at room temperature for 5 minutes to form a base mixed powder;

[0040] The multi-vitamin premix and the multi-mineral premix are added to the base mixed powder and mixed for 3 minutes; then calcium phosphate, VC phosphate, alpha-tocopherol, and calcium hydroxymethionine are added and mixed for another 5 minutes to ensure uniform dispersion of the trace nutrients;

[0041] Turn on the spray device of the mixer, evenly spray the fish oil, soybean oil and phospholipid mixture to the material, mix while spraying, spray pressure 0.2-0.3 MPa, avoid oil accumulation, mix for 4 minutes; then add cuttle paste, mix for 3 minutes, strengthen the combination of flavor substances;

[0042] Add antioxidant, mildew-proof agent, lettuce polyphenol solution and carrageenan solution in turn, mix for 6-8 minutes, until the material is in a uniform and loose state;

[0043] Put the mixed material into the conditioner, pass in 70-78°C saturated steam, steam pressure 0.1-0.15 MPa, conditioning time 30-40 seconds, raise the moisture of the material to 12-14%, improve the plasticity and avoid high temperature damage to the ingredients;

[0044] The conditioned material enters the ring die granulator, control the temperature of the granulator host ≤78°C, and prepare wet granules;

[0045] Put the wet granules into the counter-current dryer, dry with 70-75°C hot air for 15-20 minutes, reduce the moisture of the granules to 8-10%, avoid high temperature causing flavor substances to volatilize;

[0046] Cool the dried granules to room temperature by air cooling, screen through 10 mesh and 30 mesh double-layer screens, remove fine powder and oversized granules, retain qualified granules and ensure the uniformity of the granules;

[0047] Use normal temperature spraying equipment to evenly spray a small amount of antioxidant diluent on the qualified granules, then put them into moisture-proof woven bags, complete the preparation of the feed, and control the processing temperature ≤80°C throughout the process to avoid the loss of nutrients and the destruction of flavor substances, especially to avoid the oxidation of lettuce polyphenol.

[0048] Before preparing the feed, the raw materials need to be pretreated, which includes:

[0049] Screen the fish meal, soybean meal, soybean protein concentrate, shrimp meal and chicken meal through 60 mesh screens to remove impurities, then put them into a low-temperature dryer, dry at 50-60°C for 30-40 minutes, control the moisture ≤8% to avoid clumping in subsequent processing.

[0050] At the same time, screen the wheat flour and cellulose through 80 mesh screens after crushing, for standby use to improve the formability of the feed.

[0051] Mix the fish oil, soybean oil and phospholipids, then place them in a 40-50°C water bath and stir for 10 minutes to promote phospholipid emulsification and avoid oil stratification, then keep warm for standby use, and the temperature should be ≤60°C to prevent oxidation of unsaturated fatty acids.

[0052] The cuttlefish paste is softened at room temperature, passed through a 40-mesh sieve, and granular impurities are removed to ensure uniform distribution of flavor substances.

[0053] The lettuce polyphenol and carrageenan are respectively dissolved in a small amount of purified water, the water temperature is ≤50℃, and a 5% concentration solution is prepared to avoid uneven dispersion caused by direct addition.

[0054] The technical effects and advantages of the present application are as follows:

[0055] 1. By adding lettuce polyphenol, the content of taste amino acids such as glutamic acid, aspartic acid, glycine and alanine in aquatic products can be significantly improved, thereby improving the taste of aquatic products. Lettuce polyphenol can up-regulate the mTOR signaling pathway to promote protein synthesis and amino acid deposition, inhibit the ubiquitin-proteasome pathway to reduce muscle protein degradation, and at the same time, provide more amino acid precursors by enhancing the carboxylic acid cycle to reduce the generation of fishy amine substances, indirectly increase the proportion of umami, and thus improve the flavor of aquatic products.

[0056] 2. By adding 100-400mg / kg of lettuce polyphenol in feed, the final body weight, weight gain rate and specific growth rate of aquatic products can be significantly improved, and the protein efficiency and protein deposition rate can also be improved. At the same time, lettuce polyphenol can capture free radicals to reduce muscle tissue lipid peroxidation and protect the stability of amino acid structure; and up-regulate the activity of antioxidant enzymes to improve the total antioxidant capacity. In addition, it can improve immune-related indicators such as hemolymph lysozyme and enhance the non-specific immunity of aquatic products.

[0057] 3. By adding lettuce polyphenol as a prebiotic precursor in feed, the proliferation of beneficial bacteria in the intestinal tract is promoted, harmful bacteria are inhibited, and the intestinal microecological balance is improved; at the same time, the activity of digestive enzymes is maintained, the feed protein is decomposed into small molecular peptides and free amino acids, and the nutrient utilization efficiency is improved.

[0058] 4. By adding ethoxyquin in feed, the oxidation of unsaturated fatty acids can be effectively inhibited, and calcium propionate as a mold inhibitor can inhibit the growth of mold and yeast, especially in an acidic environment, the activity is high, the shelf life of feed is significantly prolonged, and the metabolic products are safe and available.

[0059] 5. The feed components are all natural or safe additives, the metabolic pathway of lettuce polyphenol and other components is clear, and there is no harmful residue; it is suitable for various aquatic products such as Litopenaeus vannamei, and through dosage optimization, the inhibitory effect of high dose on digestive enzymes is avoided, and the applicability is strong. BRIEF DESCRIPTION OF DRAWINGS

[0060] Figure 1 The final body weight column chart of Litopenaeus vannamei fed with the feed prepared in the embodiments and comparative examples of the present application.

[0061] Figure 2 The weight gain rate column chart of Litopenaeus vannamei fed with the feed prepared in the embodiments and comparative examples of the present application.

[0062] Figure 3 Specific growth rate histogram of white shrimp fed with feed prepared by the present application and comparative examples.

[0063] Figure 4 Glycine content histogram of white shrimp fed with feed prepared by the present application and comparative examples.

[0064] Figure 5 Alanine content histogram of white shrimp fed with feed prepared by the present application and comparative examples.

[0065] Figure 6 L-glutamic acid content histogram of white shrimp fed with feed prepared by the present application and comparative examples. DETAILED DESCRIPTION

[0066] All other examples obtained by those of ordinary skill in the art based on the examples in the present application without creative labor are within the scope of protection of the present application.

[0067] Example 1

[0068] The water product breeding feed capable of improving flavor provided by the present example 1 comprises the following components by weight:

[0069] 20 parts of fish meal, 18 parts of soybean meal, 14 parts of soybean protein concentrate, 5 parts of shrimp meal, 6 parts of chicken meal, 22 parts of wheat meal, 3 parts of squid paste, 2 parts of phospholipid, 2 parts of fish oil, 2 parts of soybean oil, 2 parts of calcium dihydrogen phosphate, 0.1 part of VC phosphate, 0.02 part of α-tocopherol, 0.25 part of calcium hydroxy methionine, 0.3 part of multi-vitamin premix, 1 part of multi-mineral premix, 0.1 part of ethoxyquin, 0.2 part of calcium propionate, 0.2 part of carrageenan, and 1.83 parts of cellulose.

[0070] The present example 1 also provides a preparation method of the water product breeding feed capable of improving flavor, comprising the following steps:

[0071] 20 parts of fish meal, 18 parts of soybean meal, 14 parts of soybean protein concentrate, 5 parts of shrimp meal, 6 parts of chicken meal, 22 parts of wheat meal, 3 parts of squid paste, 2 parts of phospholipid, 2 parts of fish oil, 2 parts of soybean oil, 2 parts of calcium dihydrogen phosphate, 0.1 part of VC phosphate, 0.02 part of α-tocopherol, 0.25 part of calcium hydroxy methionine, 0.3 part of multi-vitamin premix, 1 part of multi-mineral premix, 0.1 part of ethoxyquin, 0.2 part of calcium propionate, 0.2 part of carrageenan, and 1.83 parts of cellulose.

[0072] 0.3 part of multi-vitamin premix and 1 part of multi-mineral premix are added to the basic mixed powder, and mixed for 3 minutes; then 2 parts of calcium dihydrogen phosphate, 0.1 part of VC phosphate, 0.02 part of α-tocopherol, and 0.25 part of calcium hydroxy methionine are added, and mixed for 5 minutes to ensure uniform dispersion of the trace nutrients;

[0073] Turn on the spray device of the mixer, uniformly mix fish oil 2 parts, soybean oil 2 parts, and phospholipid 2 parts, and uniformly spray the mixed liquid to the material, mix while spraying, spray pressure 0.2-0.3 MPa, avoid oil aggregation, mix for 4 minutes; then add cuttle paste 3 parts, mix for 3 minutes, and strengthen the combination of flavor substances;

[0074] Add ethoxyquin 0.08 parts, calcium propionate 0.2 parts, lettuce polyphenol 0.005 parts, and carrageenan 0.2 parts in turn, and mix for 6-8 minutes until the material is in a uniform and loose state;

[0075] Put the mixed material into the conditioner, and pass in saturated steam at 70-78°C, steam pressure 0.1-0.15 MPa, conditioning time 30-40 seconds, so that the moisture of the material is increased to 12-14%, and the plasticity is improved to avoid high temperature damage to the ingredients;

[0076] The conditioned material enters the ring die granulator, and the temperature of the granulator main machine is controlled to be ≤78°C, and wet granules are prepared;

[0077] Put the wet granules into the countercurrent dryer, and dry them with hot air at 70-75°C for 15-20 minutes, so that the moisture of the granules is reduced to 8-10%, and the volatilization of flavor substances caused by high temperature is avoided;

[0078] Cool the dried granules to room temperature by air cooling, screen them through 10-mesh and 30-mesh double-layer screens to remove fine powder and oversized granules, retain qualified granules, and ensure the uniformity of the granules;

[0079] Use normal temperature spraying equipment to spray a small amount of antioxidant 0.02 parts of diluent liquid on the qualified granules, and then put them into a moisture-proof woven bag to complete the preparation of the feed, and obtain the feed P0.

[0080] Example 2

[0081] The water product breeding feed capable of improving flavor provided in this embodiment 2 is different from that of embodiment 1 in that lettuce polyphenol 0.005 parts, i.e. 50 mg / kg, is added, and the amount of cellulose added is 1.825 parts.

[0082] This embodiment 2 also provides a preparation method of a water product breeding feed capable of improving flavor, which comprises the following steps:

[0083] Add fish meal 20 parts, soybean meal 18 parts, soybean protein concentrate 14 parts, shrimp meal 5 parts, chicken meal 6 parts, wheat meal 22 parts, and cellulose 1.83 parts into a double-shaft paddle mixer, and mix at room temperature for 5 minutes to form a basic mixed powder;

[0084] Add 0.3 parts of multi-vitamin premix, 1 part of multi-mineral premix to the base mixed powder, mix for 3 minutes; then add 2 parts of calcium dihydrogen phosphate, 0.1 part of VC phosphate, 0.02 part of α-tocopherol, 0.25 part of calcium hydroxy methionine, and continue to mix for 5 minutes to ensure uniform dispersion of trace nutrients;

[0085] Turn on the spray device of the mixer, uniformly mix 2 parts of fish oil, 2 parts of soybean oil, and 2 parts of phospholipid, and uniformly spray the mixed liquid onto the material, mix while spraying, spray pressure 0.2-0.3 MPa, avoid oil and fat aggregation, mix for 4 minutes; then add 3 parts of cuttle paste, mix for 3 minutes to strengthen the combination of flavor substances;

[0086] Add 0.08 parts of ethoxyquin, 0.2 parts of calcium propionate, and 0.2 parts of carrageenan in turn, mix for 6-8 minutes until the material is in a uniform and loose state;

[0087] Put the mixed material into the conditioner, pass in 70-78℃ saturated steam, steam pressure 0.1-0.15 MPa, conditioning time 30-40 seconds, increase the moisture content of the material to 12-14%, improve the plasticity, and avoid high temperature damage to the ingredients;

[0088] The conditioned material enters the ring die granulator, control the temperature of the granulator host ≤78℃, and prepare wet granules;

[0089] Put the wet granules into the counter-current dryer, dry with 70-75℃ hot air for 15-20 minutes, reduce the moisture content of the granules to 8-10%, avoid high temperature leading to the volatilization of flavor substances;

[0090] Cool the dried granules to room temperature by air cooling, screen through 10 mesh and 30 mesh double-layer screens to remove fine powder and oversized granules, retain qualified granules, and ensure the uniformity of the granules;

[0091] Use normal temperature spraying equipment to uniformly spray a small amount of antioxidant 0.02 parts of diluent on the qualified granules, then put them into a moisture-proof woven bag, complete the preparation of the feed, and prepare feed P1.

[0092] Example 3

[0093] The water product breeding feed capable of improving flavor provided in this example 3 is different from example 2 in that the weight component is 0.01 parts of lettuce polyphenol, i.e. 100 mg / kg, and 1.82 parts of cellulose.

[0094] The preparation method of the water product breeding feed capable of improving flavor of this example 3 is different from example 2 in that the amount of lettuce polyphenol and cellulose is changed to prepare feed P2.

[0095] Example 4

[0096] The water product breeding feed capable of improving flavor provided in this embodiment 4, the difference from embodiment 2 in weight component is that the lettuce polyphenol is 0.02 parts, that is, 200 mg / kg, and the cellulose is 1.81 parts.

[0097] The preparation method of the water product breeding feed capable of improving flavor in this embodiment 4 is different from that in embodiment 2 in that the feed P3 is prepared by changing the adding amount of lettuce polyphenol and cellulose.

[0098] Embodiment 5

[0099] The water product breeding feed capable of improving flavor provided in this embodiment 5, the difference from embodiment 2 in weight component is that the lettuce polyphenol is 0.04 parts, that is, 400 mg / kg, and the cellulose is 1.79 parts.

[0100] The preparation method of the water product breeding feed capable of improving flavor in this embodiment 5 is different from that in embodiment 2 in that the feed P4 is prepared by changing the adding amount of lettuce polyphenol and cellulose.

[0101] Embodiment 6

[0102] The water product breeding feed capable of improving flavor provided in this embodiment 6, the difference from embodiment 2 in weight component is that the lettuce polyphenol is 0.08 parts, that is, 800 mg / kg, and the cellulose is 1.75 parts.

[0103] The preparation method of the water product breeding feed capable of improving flavor in this embodiment 6 is different from that in embodiment 2 in that the feed P5 is prepared by changing the adding amount of lettuce polyphenol and cellulose.

[0104] Embodiment 7

[0105] The water product breeding feed capable of improving flavor provided in this embodiment 7, the difference from embodiment 2 in weight component is that the lettuce polyphenol is 0.2 parts, that is, 2000 mg / kg, and the cellulose is 1.63 parts.

[0106] The preparation method of the water product breeding feed capable of improving flavor in this embodiment 7 is different from that in embodiment 2 in that the feed PP is prepared by changing the adding amount of lettuce polyphenol and cellulose.

[0107] Comparative example 1

[0108] The water product breeding feed capable of improving flavor provided in this comparative example 1, the difference from embodiment 4 in weight component is that the lettuce polyphenol is replaced by marigold polyphenol 0.02 parts, that is, 200 mg / kg.

[0109] The preparation method of the water product breeding feed in this comparative example 1 is different from that in embodiment 4 in that the feed PC is prepared by replacing the lettuce polyphenol with marigold polyphenol.

[0110] The feed P0, P1, P2, P3, P4, P5, PP, PC prepared in the above Examples 1-7 and Comparative Example 1 were subjected to a breeding test, and the breeding test was carried out in a flow water system in Zhoushan City, Zhejiang Province. There were 6 replicates for each treatment, and 50 Litopenaeus vannamei (initial body weight 0.60 ± 0.02 g) were raised in each replicate.

[0111] Test procedure:

[0112] In the pre-test stage, Litopenaeus vannamei juveniles were temporarily raised in indoor cylindrical polypropylene culture barrels (diameter 1.6 m, height 1.2 m, volume 1000 L), and commercial feed was fed for 2 weeks for domestication. Before the formal test, 1800 healthy juveniles with an initial body weight of 0.60 ± 0.02 g were starved for 12 h and randomly allocated to 36 cylindrical glass steel culture barrels with a total volume of 350 L and an effective water volume of 290 L. 50 test shrimps were raised in each culture barrel, and 6 groups were set up, with 6 replicates in each group. The breeding test lasted for 8 weeks, and the shrimps were fed 3 times a day at 07:00, 12:00 and 18:00. The initial daily feeding amount was 6% to 9% of the body weight, and the feeding was considered complete within 3 hours after feeding. The feeding amount was gradually adjusted as the individuals grew, and the morning and evening feeding amounts accounted for 70% of the total daily amount. During the breeding period, the static water mode was adopted, and the seawater was injected into the barrel from the top after being treated by sedimentation and sand filtration. The effluent containing particulate matter was discharged from the central outlet at the bottom every day, and the dissolved oxygen was maintained at > 6.0 mg / L by continuously increasing the oxygen through air stones. During the breeding period, the water temperature was maintained at 27-30℃, the salinity was 28±1, the ammonia nitrogen was <0.05 mg / L, the nitrite was <0.1 mgL-1, and the pH was 7.6-7.8.

[0113] Before the formal test, 100 test shrimps were randomly selected after being starved for 24 h, weighed, and then quickly frozen in liquid nitrogen for storage in a -20℃ refrigerator for basic body composition analysis. After the breeding test, all test shrimps were starved for 24 h, anesthetized with 100 mg / L MS-222 (tricaine methanesulfonate, Sigma-Aldrich, USA), and then weighed one by one. 10 test shrimps were randomly taken from each culture barrel for whole shrimp composition analysis; 5 test shrimps were randomly taken from each culture barrel to measure the body length, and the hepatopancreas was obtained by dissection; 5 test shrimps were randomly taken from each culture barrel for heart puncture blood sampling, and after standing for 2 h, the blood lymph was obtained by centrifugation at 8000 r / min for 15 min, and the supernatant was collected and stored at -80℃; 5 test shrimps were randomly taken from each culture barrel on an ice bath dissection table to separate the stomach, hepatopancreas and midgut tissues, and the enzyme activity analysis sample was quickly frozen in liquid nitrogen and then stored in a -80℃ ultra-low temperature refrigerator for biochemical analysis.

[0114] Growth index calculation

[0115] Survival rate (SR, %) = number of shrimps at the end of the test / number of shrimps at the beginning of the test × 100;

[0116] Weight gain rate (WGR, %) = (final average weight of shrimp - initial average weight of shrimp) / initial average weight of shrimp x 100;

[0117] Specific growth rate (SGR, % / d) = [ln(final average weight of shrimp) - ln(initial average weight of shrimp)] / test days x 100;

[0118] Condition factor (CF, g / cm3) = final body weight / body length3x 100;

[0119] Hepatosomatic index (HSI, %) = hepatopancreas weight / final body weight x 100.

[0120] Feed index calculation

[0121] Feeding rate (FR, % BW / d) = dry weight of feed consumption x 100 / [(initial body weight + final body weight) / 2] / test days;

[0122] Feed conversion ratio (FER) = dry weight of feed intake / body weight gain;

[0123] Protein efficiency (PER) = body weight gain / protein intake;

[0124] Protein deposition rate (PPV, %) = body tissue protein deposition / total protein intake x 100.

[0125] Sample analysis

[0126] Moisture determination: GB / T6435-2014;

[0127] Crude protein content determination: Kjeldahl nitrogen determination method GB / T6432-2018;

[0128] Crude fat content determination: Soxhlet extraction method GB / T6433-2006;

[0129] Calcium and phosphorus content determination: calcium content determination by atomic absorption spectrometry GB / T13885-2003; phosphorus content determination by spectrophotometry GB / T6437-2002.

[0130] Physiological and biochemical index determination

[0131] The contents of total protein (TP), albumin (ALB), urea nitrogen (BUN), creatinine (Cr), total bilirubin (TBIL), glucose (GLU), triglyceride (TG), total cholesterol (T-CHO), free fatty acid (FFA), high-density lipoprotein cholesterol (HLD-c), low-density lipoprotein cholesterol (LDL-c), free fatty acid (FFAs) and malondialdehyde (MDA) in blood lymph; the activities of glutamic-pyruvic transaminase (ALT), glutamic-oxalacetic transaminase (AST), alkaline phosphatase (AKP), acid phosphatase (ACP), total superoxide dismutase (T-SOD), catalase (CAT), polyphenol oxidase (PPO), lysozyme (LYS) and glutathione peroxidase (GSH-Px) and total antioxidant capacity (T-AOC) were detected.

[0132] The contents of malondialdehyde (MDA) in liver and pancreas, the activities of total superoxide dismutase (T-SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) and total antioxidant capacity (T-AOC) were detected.

[0133] The activities of protease, lipase and amylase in liver and pancreas, stomach and mid-intestine were detected.

[0134] The above indexes were determined by using the corresponding kits from Nanjing Jiancheng Bioengineering Institute (China).

[0135] Processing of experimental data

[0136] The experimental data were analyzed by using SPSS 24.0 statistical software (IBM, USA), and the results were expressed as mean ± standard error (Mean ± S.E.M.). First, the normality of data was tested by using Shapiro-Wilk method (α = 0.05), and then the homogeneity of variance among groups was evaluated by Levene test. For the data that met the normal distribution (P > 0.05) and the homogeneity of variance (P > 0.05) at the same time, one-way ANOVA was used for comparison among groups, and if there was a significant difference, HSD test was further used for post-hoc multiple comparison; when the data did not meet the prerequisites of parametric test, Kruskal-Wallis non-parametric test was used, and multiple comparisons were corrected by Dunn's method. The significant threshold was P < 0.05.

[0137] Test results

[0138] As can be seen from Table 1, the growth performance of each test group of shrimp increased first and then decreased with the increase of the lettuce polyphenol content in the feed. The final body weight, weight gain rate and specific growth rate of Litopenaeus vannamei in the P2 (100) group, the P3 (200) group and the P4 (400) group were significantly higher than those in the P0 (0) group (P < 0.001). The survival rate, hepatosomatic index and condition factor of shrimp in each test group had no significant difference (P > 0.05).

[0139] The crude fat content of whole shrimp in each test group increased first and then decreased with the increase of the lettuce polyphenol content in the feed. The crude fat content of whole shrimp in the P4 (400) group was significantly higher than that in the P0 (0) group, and the crude fat content of whole shrimp in the P3 (200) group was significantly higher than that in the P1 (50) group (P = 0.001). The ash content of whole shrimp in each test group increased with the increase of the lettuce polyphenol content in the feed. The ash content of whole shrimp in the P5 (800) group was significantly higher than that in the other groups (P = 0.004). The moisture content and crude protein content of whole shrimp had no significant difference (P > 0.05) in each test group. The ash content, moisture content and crude protein content of whole shrimp in the test group corresponding to the feed prepared by Comparative Example 1 were significantly lower than those in the test groups corresponding to the feeds prepared by Examples 1-7. The above results show that the addition of 100-400 mg / kg of lettuce polyphenol in the feed significantly improves the growth performance of Litopenaeus vannamei, and the growth performance of Litopenaeus vannamei fed with the feed prepared by using 200 mg / kg of marigold polyphenol is significantly lower than that of Litopenaeus vannamei fed with the feed prepared by using lettuce polyphenol.

[0140] Table 1: Effect of lettuce polyphenol level on the growth performance and nutritional composition of whole shrimp of Litopenaeus vannamei

[0141]

[0142] Note: The same lowercase letters in the same row indicate no significant difference (P > 0.05). The same note applies to the following table.

[0143] As shown in Table 2 below, the experimental results indicate that the feed intake rate and feed conversion ratio of shrimp in the PP (2000) group were significantly higher than those in the P0 (0), P1 (50), P2 (100), P3 (200), P4 (400), and P5 (800) groups (P<0.001). The protein efficiency and protein deposition rate of each of Examples 1-7 first increased and then decreased with increasing lettuce polyphenol content in the feed, with the protein efficiency (P=0.039) and protein deposition rate (P=0.036) of the P3 (200) group being significantly higher than those of the P5 (800) group. In Comparative Example 1, the feed intake rate and feed conversion ratio of the PC prepared with 200 mg / kg marigold polyphenols were comparable to those of the P3 (200) group. However, the protein efficiency and protein deposition rate of Litopenaeus vannamei fed with PC feed in Comparative Example 1 were significantly lower than those in Examples 1-7 with added lettuce polyphenols. These results indicate that adding 200 mg / kg lettuce polyphenols to the feed can improve feed protein efficiency and protein deposition rate, while adding 2000 mg / kg lettuce polyphenols to the feed significantly reduces the feed utilization efficiency of Litopenaeus vannamei.

[0144] Table 2: Effects of lettuce polyphenol levels on feed utilization in Litopenaeus vannamei

[0145]

[0146] As shown in Table 3 below, there were no significant differences in the total protein, albumin, glucose, urea nitrogen, creatinine and total bilirubin content of shrimp in the feeds prepared in Examples 1-7 (P>0.05), while the total protein, albumin, glucose, urea nitrogen, creatinine and total bilirubin content of shrimp fed with the feed prepared in Comparative Example 1 was significantly lower than that of shrimp fed with the feeds prepared in the other examples.

[0147] Table 3: Effects of lettuce polyphenol levels on routine blood parameters of Litopenaeus vannamei

[0148]

[0149]

[0150] As shown in Table 4, each test group had no significant difference in the activities of hepatopancreas lipase, stomach lipase and midgut amylase (P>0.05). Compared with P0 (0), the hepatopancreas amylase activity of P3 (200) group was significantly increased (P=0.001). Compared with P0 (0) group, the pepsin activities of P2 (100), P3 (200) and P4 (400) groups were significantly increased (P<0.001). The addition of 800 mg / kg and 2000 mg / kg of lettuce polyphenols in feed had an inhibitory effect on the activities of digestive enzymes, which was manifested in that the hepatopancreas protease activity (P=0.014), hepatopancreas amylase activity (P=0.001), pepsin activity (P<0.001), stomach amylase activity (P=0.033), midgut protease activity (P=0.011) and midgut lipase activity (P=0.028) of P5 (800) group were significantly lower than those of P3 (200) group. At the same time, the activities of each enzyme of PC (200) group using marigold polyphenols were also significantly lower than those of PP (2000) group. In summary, the addition of 200 mg / kg of lettuce polyphenols in feed significantly increased the pepsin and amylase activities of Litopenaeus vannamei, improved the decomposition and absorption of feed nutrients, and the addition of 2000 mg / kg of lettuce polyphenols and 200 mg / kg of marigold polyphenols in feed significantly reduced the activities of digestive enzymes of Litopenaeus vannamei.

[0151] Table 4: Effect of lettuce polyphenol level on the activities of digestive enzymes of Litopenaeus vannamei

[0152]

[0153]

[0154] As shown in Table 5, each example 1-6 had no significant difference in the activities of hemolymph catalase, hepatopancreas total superoxide dismutase and catalase (P>0.05). The total antioxidant capacity of hemolymph and hepatopancreas increased with the increase of the addition level of lettuce polyphenols, and the total antioxidant capacity of hemolymph and hepatopancreas of P4 (400) group and P5 (800) group was significantly higher than that of P0 (0) group (P<0.001). The contents of hemolymph and hepatopancreas malondialdehyde decreased with the increase of the addition level of lettuce polyphenols, and the hemolymph malondialdehyde content of P3 (200), P4 (400) and P5 (800) groups was significantly lower than that of P0 (0) group (P<0.001); the hepatopancreas malondialdehyde content of P5 (800) group was significantly lower than that of P0 (0) group (P=0.039).

[0155] The activities of PO, GSH-Px in haemolymph and hepatopancreas of shrimp in each group increased first and then decreased with the increasing of lettuce polyphenols in feed. The activity of SOD in haemolymph of P5(800) group was significantly lower than that of P2(100) and P3(200) groups (P=0.014), the activity of PO in haemolymph of P5(800) group was significantly lower than that of P2(100), P3(200) and P4(400) groups (P<0.001), the activities of GSH-Px in haemolymph and hepatopancreas of P5(800) group were significantly lower than those of other groups (P<0.001). Compared with P0(0) group, the T-AOC in haemolymph and hepatopancreas of PP(2000) group was significantly increased, the activities of SOD, CAT, PO, GSH-Px in haemolymph and the activities of SOD, CAT, GSH-Px in hepatopancreas, the content of MDA in haemolymph and hepatopancreas were significantly decreased (P<0.05). The results showed that the addition of 200 mg / kg and 2000 mg / kg lettuce polyphenols in feed significantly increased the T-AOC of shrimp, the addition of 2000 mg / kg significantly decreased the activities of antioxidant-related enzymes and the content of MDA. The addition of 2000 mg / kg lettuce polyphenols in feed did not destroy the balance of oxidation and antioxidant, and 2000 mg / kg lettuce polyphenols was in the tolerance range of Litopenaeus vannamei. The indexes of PC group were lower than those of lettuce polyphenols group. The results showed that the addition of 100-400 mg / kg lettuce polyphenols in feed could affect the antioxidant level by regulating the activities of antioxidant enzymes, and the addition of 800 mg / kg lettuce polyphenols in feed could provide antioxidant capacity and reduce the level of lipid peroxidation.

[0156] Table 5: Effects of lettuce polyphenols on antioxidant indexes of Litopenaeus vannamei

[0157]

[0158]

[0159] As shown in Table 6, the blood lymph glutamic-pyruvic transaminase, blood lymph glutamic-oxalacetic transaminase and blood lymph alkaline phosphatase activity of the prawns fed with the feed prepared in each of Examples 1-7 had no significant difference (P>0.05), and the blood lymph lysozyme and blood lymph acid phosphatase activity increased with the increase of the added level of the lettuce polyphenol in the feed, wherein the blood lymph lysozyme activity of the P2 (100) group, the P3 (200) group, the P4 (400) group, the P5 (800) group and the PP (2000) group was significantly higher than that of the P0 (0) group (P=0.004). However, for the PC prepared by using 200 mg / kg of marigold polyphenol, each index was lower than that of the feed prepared by using the lettuce polyphenol. The above results show that the addition of 100-2000 mg / kg of the lettuce polyphenol in the feed improves the blood lymph lysozyme activity and improves the non-specific immunity of the prawns.

[0160] Table 6 Effect of lettuce polyphenol on non-specific immunity indexes of Litopenaeus vannamei

[0161]

[0162]

[0163] From the above Tables 1-6, it can be seen that the application effect of the lettuce polyphenol as a feed additive of Litopenaeus vannamei was systematically evaluated in the test. The test results show that the addition of 100-400 mg / kg of the lettuce polyphenol in the feed improves the growth performance and antioxidant capacity of the prawns, but the addition of 800 mg / kg of the lettuce polyphenol in the feed significantly inhibits the digestive enzyme activity of the prawns, indicating that the beneficial effect of the lettuce polyphenol on the growth and health of Litopenaeus vannamei has a dose effect.

[0164] The addition of the lettuce polyphenol in the feed is closely related to the growth performance and digestive function of Litopenaeus vannamei. It is found in the test that the addition of 200 mg / kg of the lettuce polyphenol in the feed significantly improves the pepsin and amylase activities of the prawns, because the polyphenol changes the enzyme protein conformation, protects the active center from oxidative damage, and enhances the enzyme stability and catalytic efficiency. The improvement of the digestive function of the prawns directly affects the protein deposition rate and feed efficiency. It is found in the test that the addition of 200-400 mg / kg of the lettuce polyphenol in the feed improves the protein efficiency and protein deposition rate. However, the addition of 800 mg / kg of the lettuce polyphenol in the feed significantly reduces the protease and lipase activities of the prawn hepatopancreas, and at the same time, reduces the feed efficiency, because the high level of polyphenol combines with the enzyme molecules through hydrophobic interaction, interferes with the intestinal cell membrane permeability, finally leads to the reduction of the digestive enzyme activity of the prawns, and affects the feed utilization.

[0165] Adding lettuce polyphenols to feed caused changes in antioxidant and immune indicators. Adding 200–800 mg / kg of lettuce polyphenols to the feed significantly reduced malondialdehyde (MDA) levels, indicating that lettuce polyphenols can mitigate oxidative damage by scavenging free radicals or activating the endogenous antioxidant system. However, the 800 mg / kg group showed a significant decrease in antioxidant enzyme activity, suggesting that excessive polyphenol addition in the feed can reduce intracellular oxidative stress signals, triggering a negative feedback mechanism to inhibit endogenous antioxidant enzyme activity and avoid wasting metabolic resources. Furthermore, adding 800 mg / kg of lettuce polyphenols to the feed significantly increased hemolymph lysozyme activity, indicating that lettuce polyphenols promote non-specific immunity in the experimental shrimp; similar results have been observed in other aquatic animal experiments.

[0166] In summary, under the experimental conditions, adding 100–400 mg / kg lettuce polyphenols to the feed significantly improved the growth performance and antioxidant capacity of Litopenaeus vannamei. Among them, the feed prepared in Example 4 with 200 mg / kg lettuce polyphenols showed the best overall benefits, thus Example 4 is the optimal example. The feed prepared in Example 6 with 800 mg / kg lettuce polyphenols resulted in reduced digestive enzyme activity and decreased feed efficiency, and it is recommended that the concentration not exceed 400 mg / kg in practical applications.

[0167] By combining the above experiments Figures 1-3 It can be seen that in Examples 1-4, the growth performance of Litopenaeus vannamei improved with the increase of lettuce polyphenol content, while in Examples 4-7, the growth performance of Litopenaeus vannamei decreased with the continued increase of lettuce polyphenol content. Therefore, Example 4 is the optimal example of the present invention, and the lettuce polyphenol content of 200 mg / kg is the most suitable for the growth of Litopenaeus vannamei.

[0168] The difference between Comparative Example 1 and Example 4 is that Comparative Example 1 uses marigold polyphenols, while Example 4 uses lettuce polyphenols. When the content is the same, Example 4 significantly improves the growth performance of Litopenaeus vannamei compared to marigold polyphenols. Specifically, in terms of final body weight, weight gain rate, specific growth rate, and body length, Comparative Example 1 with marigold polyphenols added is lower than the examples with or without lettuce polyphenols added. Therefore, it can be seen that the reason why the growth performance of Litopenaeus vannamei can be improved is not that any polyphenol can be added, but that only by adding lettuce polyphenols can the effect of improving the growth performance of Litopenaeus vannamei be achieved.

[0169] From the above, the components used in the feed P3 prepared in Example 4 are optimal, therefore, the products grown by feeding the feed P0, the feed P3, and the feed PP respectively and the weight of the Litopenaeus vannamei are equivalent, and each type of amino acid detection is performed. Among them, the Litopenaeus vannamei grown by feeding the feed P0 is used as a control group, the Litopenaeus vannamei grown by feeding the feed P3 is used as an experimental group 1, and the Litopenaeus vannamei grown by feeding the feed PP is used as an experimental group 2.

[0170] The specific results of each type of amino acid detection are shown in Table 1. Figures 4 to 6 Figure 4 Among them, the glycine content in the experimental group 1 is much higher than that in the control group and the experimental group 2, and the glycine content in the experimental group 1 is increased by 359.05% compared with the control group. The feed P3 is used in the experimental group 1, and the spinach polyphenol content in the feed P3 is 200 mg / kg. Therefore, it can be seen that when 200 mg / kg of spinach polyphenol is added to the feed, not only is it higher than the feed P0 without adding spinach polyphenol, but also it is higher than the feed PP with a spinach polyphenol content of 2000 mg / kg. Therefore, it can be known that when 200 mg / kg of spinach polyphenol is added to the feed for Litopenaeus vannamei breeding, the glycine content can be significantly improved, and excessive addition makes the increase of glycine content not obvious enough.

[0171] Figure 5 Among them, the glycine content in the experimental group 1 is much higher than that in the control group and the experimental group 2, and the glycine content in the experimental group 1 is increased by 359.05% compared with the control group. The feed P3 is used in the experimental group 1, and the spinach polyphenol content in the feed P3 is 200 mg / kg. Therefore, it can be seen that when 200 mg / kg of spinach polyphenol is added to the feed, not only is it higher than the feed P0 without adding spinach polyphenol, but also it is higher than the feed PP with a spinach polyphenol content of 2000 mg / kg. Therefore, it can be known that when 200 mg / kg of spinach polyphenol is added to the feed for Litopenaeus vannamei breeding, the glycine content can be significantly improved, and excessive addition makes the increase of glycine content not obvious enough.

[0172] Figure 6 ​In terms of the change of the content of middle alanine, the content of L-glutamic acid in the experimental group 1 is much higher than that in the control group and the experimental group 2, and the content of L-glutamic acid in the experimental group 1 is increased by 555.5% compared with the control group, and the feed P3 is used in the experimental group 1, and the content of polyphenol in the lettuce in the feed P3 is 200 mg / kg, so it can be seen that when the polyphenol in the lettuce is added in the feed at 200 mg / kg, it is not only higher than the feed P0 without adding the polyphenol in the lettuce, but also higher than the feed PP with the content of polyphenol in the lettuce of 2000 mg / kg, so it can be known that when the polyphenol in the lettuce is added in the feed at 200 mg / kg, the content of L-glutamic acid can be significantly increased when the white shrimp is bred, and the content of L-glutamic acid is not obviously increased when the polyphenol in the lettuce is excessively added.

[0173] In summary, by Figures 4 to 6 From the change of each glycine, alanine and L-glutamic acid, it can be known that when the polyphenol in the lettuce is added in the feed at 200 mg / kg, the content of each taste amino acid such as glycine, alanine and L-glutamic acid in the white shrimp can be increased by 300-1000%, and the content of each taste amino acid can be significantly increased, so the flavor of the white shrimp can be obviously improved.

[0174] The above only describes the preferred embodiments of the present application and is not used to limit the present application, and any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims

1. An aquaculture feed for aquatic products capable of improving flavor, characterized by, The feed comprises the following weight components: fish meal 20-25 parts, soybean meal 15-20 parts, soybean protein concentrate 12-16 parts, shrimp meal 4-6 parts, chicken meal 5-8 parts, wheat meal 20-24 parts, cuttle paste 2-5 parts, phospholipid 1-3 parts, fish oil 1-3 parts, soybean oil 1-3 parts, calcium dihydrogen phosphate 1-3 parts, VC phosphate 0.1-0.2 parts, alpha-tocopherol 0.01-0.03 parts, calcium hydroxyl methionine 0.1-0.3 parts, multi-vitamin premix 0.2-0.4 parts, multi-mineral premix 1-2 parts, antioxidant 0.1-0.2 parts, mildew inhibitor 0.1-0.3 parts, lettuce polyphenol 0-0.2 parts, carrageenan 0.1-0.3 parts, cellulose 1.5-2 parts; The lettuce polyphenol is a purple-leaf lettuce extract with a total polyphenol content of not less than 4%.

2. The feed for aquaculture of aquatic products capable of improving flavor according to claim 1, characterized by, The feed comprises the following weight components: fish meal 20 parts, soybean meal 18 parts, soybean protein concentrate 14 parts, shrimp meal 5 parts, chicken meal 6 parts, wheat meal 22 parts, cuttle paste 3 parts, phospholipid 2 parts, fish oil 2 parts, soybean oil 2 parts, calcium dihydrogen phosphate 2 parts, VC phosphate 0.1 part, alpha-tocopherol 0.02 part, calcium hydroxyl methionine 0.25 part, multi-vitamin premix 0.3 part, multi-mineral premix 1 part, antioxidant 0.1 part, mildew inhibitor 0.2 part, lettuce polyphenol 0.02 part, carrageenan 0.2 part, cellulose 1.81 part.

3. The feed for aquaculture of aquatic products capable of improving flavor according to claim 1, characterized by, The lettuce polyphenol is used for improving the taste of aquatic products bred by feed.

4. The feed for aquaculture of aquatic products capable of improving flavor according to claim 1, characterized by, The preparation method of the multi-vitamin premix comprises the following steps: selecting various monomer vitamins with qualified purity and stable activity, crushing the various monomer vitamins, screening the crushed monomer vitamins, and reserving the screened monomer vitamins; selecting an inert carrier, drying the inert carrier, crushing the inert carrier, and screening the crushed inert carrier, and reserving the screened inert carrier; then pre-mixing trace vitamins in the monomer vitamins and part of the inert carrier; then mixing the pre-mixed material with the remaining inert carrier and the remaining macro vitamins in the monomer vitamins; screening the mixed material to remove lumps, and obtaining the multi-vitamin premix.

5. The feed for aquaculture of a water product capable of improving flavor according to claim 4, wherein The monomer vitamins comprise trace vitamins and macro vitamins, the trace vitamins comprise but are not limited to vitamin B12 and biotin, and the macro vitamins comprise but are not limited to vitamin A acetate, vitamin D3 and vitamin B1 hydrochloride.

6. The feed for aquaculture of a water product capable of improving flavor according to claim 4, wherein The inert carrier comprises but is not limited to corn starch, defatted rice bran and wheat bran powder. The multi-vitamin premix comprises the following components in percentage by weight: trace vitamins 0.1-0.3%, macro vitamins 20-25%, and inert carrier 70-75%.

7. The feed for aquaculture of a water product capable of improving flavor according to claim 1, wherein The preparation method of the multi-mineral premix comprises the following steps: crushing ore containing calcium, phosphorus, iron, zinc, copper, strontium, zinc and selenium to obtain ore powder; screening the ore powder by using a 80-100 mesh screen; then pouring the screened ore powder into a mixer to mix for 20-25 minutes, adding a small amount of silicon dioxide in the mixing process, and obtaining the multi-mineral premix after the mixing is completed.

8. The feed for aquaculture of a water product capable of improving flavor according to claim 1, wherein The antioxidant comprises ethoxyquin.

9. The feed for aquaculture of a water product capable of improving flavor according to claim 1, wherein The mildew inhibitor comprises calcium propionate.

10. The method of claim 1-9, wherein the method is characterized by, The method comprises the following steps: The fish meal, soybean meal, soybean protein concentrate, shrimp meal, chicken meal, wheat meal and cellulose are added into a double-shaft paddle mixer and mixed for 5 minutes at room temperature to form a base mixed powder; The multi-vitamin premix and multi-mineral premix are added into the base mixed powder and mixed for 3 minutes, and then the calcium dihydrogen phosphate, VC phosphate, alpha-tocopherol and calcium hydroxymethylamino acid are added and mixed for another 5 minutes; The spray device of the mixer is turned on, and the fish oil, soybean oil and phospholipid mixture are uniformly sprayed into the material, and the spraying and mixing are simultaneously performed, the spraying pressure is 0.2-0.3 MPa to avoid the aggregation of oil and fat, and the mixing is performed for 4 minutes; then the cuttlefish paste is added and mixed for 3 minutes; The antioxidant, mildew-proof agent, lettuce polyphenol solution and carrageenan solution are sequentially added and mixed for 6-8 minutes until the material is in a uniform and loose state; The mixed material is sent into a conditioner, saturated steam at 70-78℃ is introduced, the steam pressure is 0.1-0.15 MPa, and the conditioning time is 30-40 seconds; The conditioned material is introduced into a ring die granulator, and the temperature of the granulator main machine is controlled to be ≤78℃ to prepare wet granules; The wet granules are sent into a counter-current dryer, and hot air at 70-75℃ is used for drying for 15-20 minutes; The dried granules are air-cooled to room temperature, screened through a 10-mesh and 30-mesh double-layer screen to remove fine powder and oversized granules, and the qualified granules are retained; The qualified granules are uniformly sprayed with a small amount of antioxidant diluent solution by using a normal-temperature spraying device, and then are packed into moisture-proof woven bags to complete the preparation of the feed.

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