Application of gallic acid combined galangin in improvement of body color and muscle flavor of plectropomus latifolius

Abstract

The invention provides application of gallic acid combined galangin in improving body color and muscle flavor of plectropomus latifolius, and belongs to the technical field of development of aquatic feed additives. After gallic acid and galangin are combined according to the mass ratio of (1-3): (1-3), the body color of the red pink bass can be effectively improved, the content of flavor amino acid in muscular tissue of the red pink bass is increased, and on the basis, the invention provides a feed additive, a red pink bass feed and a method for breeding the red pink bass by adopting the red pink bass feed. The feed cost and the breeding cost can be effectively reduced, and the body color and the muscle flavor of the red plectropomus japonicus can be improved.

Description

Technical Field

[0001] This invention belongs to the field of aquatic feed additive development technology, specifically involving the application of gallic acid combined with galangin in improving the body color and muscle flavor of red snapper. Background Technology

[0002] The red-spined sea bass (scientific name *Cephalopholis sonnerati*), also known as the red-spined sea bass or the Song's nine-spined sea bass, belongs to the genus *Cephalopholis* in the family Serranidae. It is a typical coral reef-dwelling and valuable economic fish. Its body color is mostly orange-red to reddish-brown, with reticulated or spotted patterns commonly seen on the head and sides. Darker bands are visible along the edges of the dorsal, anal, and caudal fins. Its body is laterally compressed, and its caudal fin is rounded, making it well-suited for hiding and hunting in the complex bottom environments of reef areas. The red-spined sea bass is an important economic marine fish, characterized by a relatively controllable growth cycle, excellent meat quality, and stable market demand, giving it a potential competitive advantage in high-value coastal aquaculture systems. Currently, the red-spined sea bass industry faces prominent problems such as unstable seedling sources, low success rates in artificial breeding, slow growth, and a significant impact of environmental stress on survival rates, which restricts the expansion of its aquaculture scale and the extension of its industrial chain. At the same time, research on its basic biological characteristics, nutritional requirements, physiological regulation, and environmental adaptation mechanisms is relatively weak, and sufficient theoretical support cannot yet be provided for healthy aquaculture and precise management. Therefore, conducting systematic research on key biology and aquaculture technologies of red snapper is of great scientific significance and practical application value for breaking through industrial technology bottlenecks, improving resource utilization efficiency, promoting the optimization of marine aquaculture structure and high-quality development of fisheries.

[0003] Body color is one of the most direct and crucial commercial traits of the red-spined perch, directly affecting its market grading, selling price, and consumer acceptance. In its natural habitat, the red-spined perch exhibits a stable and vibrant red body color. However, under artificial breeding conditions, factors such as lighting, feed composition, stocking density, and stress levels can cause individuals to exhibit dull, faded, or uneven coloring, significantly reducing the product's appearance and thus weakening its market competitiveness. Currently, body color has become a significant bottleneck hindering the transition of red-spined perch from experimental breeding to large-scale, commercial production. Muscle flavor is a core intrinsic quality indicator determining the edible quality of red-spined perch and consumer repurchase intentions. The composition and content of free amino acids, especially flavor amino acids, are key factors influencing umami, sweetness, and overall flavor characteristics. Under current breeding conditions, the muscle flavor of red-spined perch still lags behind that of wild individuals, exhibiting lower levels of umami amino acids and insufficient flavor complexity, limiting its competitive advantage in the high-end catering and premium aquatic product markets.

[0004] Nutritional regulation is one of the main techniques currently used to improve body color and muscle flavor in farmed fish. In production practice, functional additives such as carotenoids are often added to feed to promote pigment deposition and improve body color. This is combined with adjustments to light intensity, spectral composition, and background color environment to enhance body color stability. However, the applicability of these measures varies significantly across different species, and the long-term effects and cost control remain uncertain. Regarding muscle flavor improvement, methods often involve optimizing the protein source structure of feed, increasing the proportion of functional amino acids, or adjusting the composition of free amino acids in muscle through phased feeding strategies to enhance umami and overall flavor quality. However, in general, existing methods are mostly based on empirical applications, and systematic research on their mechanisms of action and synergistic effects is lacking, hindering their precise and large-scale application in high-value fish species. Furthermore, there are no reports specifically targeting the red snapper. Summary of the Invention

[0005] To address the problems existing in the prior art, the first objective of this invention is to provide the application of gallic acid combined with galangin in the preparation of products that improve the body color and muscle flavor of red snapper.

[0006] A second objective of this invention is to provide a feed additive for improving the body color and muscle flavor of red snapper, a red snapper feed, and its application in red snapper farming.

[0007] A third objective of this invention is to provide a method for farming red snapper.

[0008] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides the application of gallic acid combined with galangin in the preparation of products that improve the body color and muscle flavor of red snapper.

[0009] Preferably, the mass ratio of gallic acid to galangin is (1~3):(1~3).

[0010] This invention provides a feed additive that improves the body color and muscle flavor of red snapper, the feed additive being composed of gallic acid and galangin.

[0011] Preferably, the mass ratio of gallic acid to galangin is (1~3):(1~3).

[0012] The present invention provides a feed for red snapper, wherein the feed includes the above-mentioned feed additives.

[0013] Preferably, the amount of the feed additive added is 0.03~0.05% based on the feed weight.

[0014] Preferably, the feed is composed of the following components: fish meal, soybean meal, soy protein concentrate, wheat gluten, flour, soy lecithin, soybean oil, fish oil, multivitamins and minerals, vitamin C, calcium dihydrogen phosphate, antioxidants, choline chloride, astaxanthin, feed additives, and microcrystalline cellulose; wherein the feed additives are the above-mentioned feed additives.

[0015] Preferably, the feed, by weight parts, comprises the following components: 42-48 parts fish meal, 6-8 parts soybean meal, 5-7 parts soybean protein concentrate, 8-12 parts wheat gluten, 15-20 parts wheat flour, 1-2 parts soybean lecithin, 2-4 parts soybean oil, 4-6 parts fish oil, 0.5-1.5 parts multivitamins and minerals, 0.01-0.1 parts vitamin C, 1-2 parts calcium dihydrogen phosphate, 0.01-0.1 parts antioxidant, 0.1-1 parts choline chloride, 0.05-0.15 parts astaxanthin, 0.03-0.05 parts feed additives, and 2-3 parts microcrystalline cellulose.

[0016] This invention provides the application of the aforementioned feed additive or red sea bass feed in red sea bass farming.

[0017] This invention provides a method for raising red-spined perch, comprising the following steps: feeding the above-mentioned red-spined perch feed.

[0018] Compared with the prior art, the beneficial effects of the technical solution of the present invention are as follows: This invention discovers that a specific mass ratio of gallic acid and galangin can effectively improve the body color of the red snapper, resulting in a stable and vibrant red color and increasing the color values ​​of the head, cheeks, back, abdomen, and caudal peduncle. It can also significantly increase the content of flavor amino acids (umami and sweet amino acids, including aspartic acid, glutamic acid, glycine, alanine, tyrosine, and phenylalanine) in the muscle tissue of the red snapper, and effectively reduce feed and farming costs. Attached Figure Description

[0019] Figure 1 Effects of gallic acid combined with galangin on the body color of red snapper; Figure 2 Effects of gallic acid combined with galangin on the flavor of red snapper muscle. Detailed Implementation

[0020] This invention provides the application of gallic acid in combination with galangin in the preparation of products that improve the body color and muscle flavor of red snapper. Improving the body color of red snapper includes increasing the color values ​​of the head, cheeks, back, abdomen, and caudal peduncle, resulting in a stable and vibrant red color. Improving the muscle flavor includes increasing the content of flavor amino acids in the muscle tissue of red snapper, including umami and sweet amino acids, specifically aspartic acid, glutamic acid, glycine, alanine, tyrosine, and phenylalanine. The products of this invention include feed and feed additives. The mass ratio of gallic acid to galangin in this invention is (1~3):(1~3), preferably 1:1, 1:2, 1:3, 2:1, or 3:1.

[0021] This invention provides a feed additive for improving the body color and muscle flavor of red snapper. The feed additive is composed of gallic acid and galangin, wherein the mass ratio of gallic acid to galangin is (1~3):(1~3), preferably 1:1, 1:2, 1:3, 2:1 or 3:1.

[0022] This invention provides a feed for red snapper, the feed comprising the aforementioned feed additive. Preferably, the amount of the feed additive added is 0.03~0.05% by weight of the feed, more preferably 0.04%.

[0023] The red snapper feed of the present invention is composed of the following components: fish meal, soybean meal, soybean protein concentrate, wheat gluten, flour, soybean lecithin, soybean oil, fish oil, multivitamins and minerals, vitamin C, calcium dihydrogen phosphate, antioxidants, choline chloride, astaxanthin, microcrystalline cellulose, and feed additives; the feed additives are the above-mentioned feed additives that improve the body color and muscle flavor of red snapper. Preferably, the feed of the present invention, by weight parts, comprises the following components: 42-48 parts fish meal, 6-8 parts soybean meal, 5-7 parts soybean protein concentrate, 8-12 parts wheat gluten, 15-20 parts wheat flour, 1-2 parts soybean lecithin, 2-4 parts soybean oil, 4-6 parts fish oil, 0.5-1.5 parts multivitamins and minerals, 0.01-0.1 parts vitamin C, 1-2 parts calcium dihydrogen phosphate, 0.01-0.1 parts antioxidant, 0.1-1 parts choline chloride, 0.05-0.15 parts astaxanthin, 2-3 parts microcrystalline cellulose, and 0.03-0.05 parts feed additives; more preferably, it comprises the following components: 45 parts fish meal, 7 parts soybean meal, 6 parts soybean protein concentrate, 10 parts wheat gluten, 17 parts wheat flour, 1.5 parts soybean lecithin, 3 parts soybean oil, 5 parts fish oil, 1 part multivitamin and minerals, and vitamin C. 0.05 parts, 1.5 parts, antioxidant 0.05 parts, choline chloride 0.5 parts, astaxanthin 0.1 parts, microcrystalline cellulose 2.16 parts, feed additive 0.04 parts.

[0024] In the red snapper feed composition of this invention, the antioxidant preferably includes ethoxyquinoline; the multivitamin and mineral premix refers to a vitamin and mineral premix, preferably comprising the following components: vitamin A acetate; vitamin D3; dl-α-tocopherol acetate; mefenamic acid; thiamine nitrate; riboflavin; pyridoxine hydrochloride; cyanocobalamin gum; D-calcium pantothenate; nicotinamide; folic acid; D-biotin; L-ascorbic acid-2-phosphate; inositol; iron; zinc; manganese; copper; cobalt; selenium; and iodine. All raw material components in the red snapper feed of this invention are conventional commercially available products.

[0025] This invention provides the application of the aforementioned feed additive or red sea bass feed in red sea bass farming, which can effectively improve the body color of red sea bass, making the body surface of red sea bass exhibit a stable and bright red color, and increasing the color value of the head, cheeks, back, abdomen and caudal peduncle of red sea bass; it can significantly increase the content of flavor amino acids (umami amino acids and sweet amino acids, including aspartic acid, glutamic acid, glycine, alanine, tyrosine and phenylalanine) in the muscle tissue of red sea bass; and it can effectively reduce feed costs and farming costs.

[0026] This invention provides a method for raising red-spined perch, comprising the following steps: feeding the aforementioned red-spined perch feed. As an optional embodiment, the feed is preferably fed three times daily, at 7:00, 12:00, and 17:00, with a daily feeding amount of 4-6% of the red-spined perch's weight, preferably 5%. The specific feeding amount can be adjusted according to the red-spined perch's feeding behavior and weather conditions.

[0027] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0028] In a specific embodiment of this invention, the multivitamin and mineral premix refers to a premix of vitamins and minerals (per kg of feed) comprising the following: Vitamin A acetate, 675,000 IU; Vitamin D3, 180,000 IU; dl-α-tocopheryl acetate, 6 g; mefenamic acid, 1.2 g; thiamine nitrate, 0.9 g; riboflavin, 1.35 g; pyridoxine hydrochloride, 1.05 g; cobalt cyanoacrylate, 0.0075 g; D-calcium pantothenate, 4.5 g; nicotinamide, 6.75 g; folic acid, 0.375 g; D-biotin, 0.015 g; L-ascorbic acid-2-phosphate, 15 g; inositol, 10 g; iron, 20 g; zinc, 9.6 g; manganese, 6.4 g; copper, 0.6 g; cobalt, 0.08 g; selenium, 0.04 g; and iodine, 0.08 g. The antioxidant refers to ethoxyquinoline.

[0029] In a specific embodiment of the present invention, gallic acid and galangin were purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0030] Unless otherwise specified, the following embodiments are all conventional methods.

[0031] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0032] Example 1 A feed additive to improve the body color and muscle flavor of red snapper: obtained by mixing gallic acid and galangin in a mass ratio of 1:1.

[0033] Example 2 A feed additive to improve the body color and muscle flavor of red snapper: obtained by mixing gallic acid and galangin in a mass ratio of 1:3.

[0034] Example 3 A feed additive to improve the body color and muscle flavor of red snapper: obtained by mixing gallic acid and galangin in a mass ratio of 3:1.

[0035] Example 4 A red snapper feed (by weight percentage): fishmeal 45%, soybean meal 7%, soybean protein concentrate 6%, wheat gluten 10%, wheat flour 17%, soybean lecithin 1.5%, soybean oil 3%, fish oil 5%, multivitamins and minerals 1%, vitamin C 0.05%, calcium dihydrogen phosphate 1.5%, antioxidant 0.05%, choline chloride 0.5%, astaxanthin 0.1%, microcrystalline cellulose 2.26%, gallic acid 0.02%, galangin 0.02%. The resulting red snapper feed is designated GG22.

[0036] Preparation method: Crush all feed ingredients, pass them through a 60-mesh sieve, add them one by one in order of increasing formula ratio and mix them evenly. Then use a feed mill (SLP-45, Shanghai Huaxia Fishery Machinery & Instrument Co., Ltd.) to make them into pellets with a diameter of 2.5mm. After drying at 60℃, seal them and store them in a -20℃ refrigerator for later use.

[0037] Example 5 A red snapper feed (by weight percentage): fishmeal 45%, soybean meal 7%, soybean protein concentrate 6%, wheat gluten 10%, wheat flour 17%, soybean lecithin 1.5%, soybean oil 3%, fish oil 5%, multivitamins and minerals 1%, vitamin C 0.05%, calcium dihydrogen phosphate 1.5%, antioxidant 0.05%, choline chloride 0.5%, astaxanthin 0.1%, microcrystalline cellulose 2.26%, gallic acid 0.01%, galangin 0.03%. The resulting red snapper feed is designated GG13.

[0038] Preparation method: Same as in Example 4.

[0039] Example 6 A red snapper feed (by weight percentage): fishmeal 45%, soybean meal 7%, soybean protein concentrate 6%, wheat gluten 10%, wheat flour 17%, soybean lecithin 1.5%, soybean oil 3%, fish oil 5%, multivitamins and minerals 1%, vitamin C 0.05%, calcium dihydrogen phosphate 1.5%, antioxidant 0.05%, choline chloride 0.5%, astaxanthin 0.1%, microcrystalline cellulose 2.26%, gallic acid 0.03%, galangin 0.01%. The resulting red snapper feed is designated GG31.

[0040] Preparation method: Same as in Example 4.

[0041] Comparative Example 1 A red snapper feed (by weight percentage): fish meal 45%, soybean meal 7%, soybean protein concentrate 6%, wheat gluten 10%, wheat flour 17%, soybean lecithin 1.5%, soybean oil 3%, fish oil 5%, multivitamins and minerals 1%, vitamin C 0.05%, calcium dihydrogen phosphate 1.5%, antioxidant 0.05%, choline chloride 0.5%, astaxanthin 0.1%, microcrystalline cellulose 2.3%, gallic acid 0%, galangin 0%. The resulting red snapper feed is denoted as CON.

[0042] Preparation method: Same as in Example 4.

[0043] Comparative Example 2 A red snapper feed (by weight percentage): fishmeal 45%, soybean meal 7%, soybean protein concentrate 6%, wheat gluten 10%, wheat flour 17%, soybean lecithin 1.5%, soybean oil 3%, fish oil 5%, multivitamins and minerals 1%, vitamin C 0.05%, calcium dihydrogen phosphate 1.5%, antioxidant 0.05%, choline chloride 0.5%, astaxanthin 0.1%, microcrystalline cellulose 2.26%, gallic acid 0.04%, galangin 0%. The resulting red snapper feed is denoted as GA.

[0044] Preparation method: Same as in Example 4.

[0045] Comparative Example 3 A red snapper feed (by weight percentage): fishmeal 45%, soybean meal 7%, soybean protein concentrate 6%, wheat gluten 10%, wheat flour 17%, soybean lecithin 1.5%, soybean oil 3%, fish oil 5%, multivitamins and minerals 1%, vitamin C 0.05%, calcium dihydrogen phosphate 1.5%, antioxidant 0.05%, choline chloride 0.5%, astaxanthin 0.1%, microcrystalline cellulose 2.26%, gallic acid 0%, galangin 0.04%. The resulting red snapper feed is denoted as GAL.

[0046] Preparation method: Same as in Example 4.

[0047] Experimental Example 1 Aquaculture trials were conducted using the feed formulations of Examples 4-6 and Comparative Examples 1-3, respectively. The crude protein and crude fat content of each feed were tested, and the results are shown in Table 1.

[0048] Table 1. Nutritional levels of each group of feed (DM, %)

[0049] The results showed that the crude protein and crude fat contents of the feeds in each group were similar, indicating that they were isonitrogenous and isolithic feeds.

[0050] Red-spined perch were fed three times daily at 7:00, 12:00, and 17:00, with a daily feed amount of 5% of the perch's weight. Each group had three replicates, with 30 fish per replicate. After 8 weeks of rearing, the fish were fasted for 24 hours, and then skin and muscle samples were collected for analysis of body color and flavor amino acid content.

[0051] The effects of gallic acid combined with galangin on the body color of red snapper are as follows: Figure 1 As shown in the figure, (A) represents the L* value, (B) represents the a* value, and (C) represents the b* value. The results showed that the addition of gallic acid and galangin alone significantly increased the L* and b* values ​​of the head, cheek, back, abdomen, and caudal peduncle of the red-spotted perch. When added in combination, the L* values ​​of the head, cheek, back, and b* values ​​of the head, cheek, abdomen, and tail were significantly higher than when added alone, with the highest levels observed at a 1:1 ratio. When the gallic acid / galangin ratio was 3:1, the L* value of the abdomen of the red-spotted perch did not differ significantly from that of the single addition, but significant differences were observed at ratios of 1:1 and 1:3, with a significant difference between these two ratios. Furthermore, only the 1:1 ratio of gallic acid / galangin showed a significant difference compared to the single addition. Compared to the CON group, the addition of gallic acid or galangin alone, or a 3:1 mixture of both, failed to significantly increase the a* value of the head and cheek of the red-spined bass. However, significant differences were observed at ratios of 1:1 and 1:3. The addition of gallic acid and galangin alone significantly increased the a* value of the abdomen and caudal peduncle of the red-spined bass, with the combined addition showing a significantly higher increase than the single addition, and the highest level observed at a 1:1 ratio. The a* value of the back of the red-spined bass was significantly increased when added alone, but the difference between the 1:1 combined addition and the single addition was only significant. In conclusion, the addition of gallic acid and galangin alone to the feed can improve the body color of the red-spined bass, but the combined addition is more effective than the single addition. The specific effect is related to the ratio of addition, with the best effect observed at a 1:1 ratio of gallic acid and galangin.

[0052] The effects of gallic acid combined with galangin on the flavor of red snapper muscle are shown in Table 2 and Figure 2 As shown in the figure, (A) is the content of aspartic acid, (B) is the content of glutamic acid, (C) is the content of umami amino acids, (D) is the content of glycine, (E) is the content of alanine, (F) is the content of sweet amino acids, (G) is the content of tyrosine, (H) is the content of phenylalanine, and (I) is the content of flavor amino acids.

[0053] Table 2. Amino acid composition results of muscles in each group

[0054] Note: # represents umami amino acids, and * represents sweet amino acids.

[0055] The results showed that the addition of gallic acid and galangin alone significantly increased the content of five flavor amino acids (aspartic acid, glutamic acid, glycine, tyrosine, and phenylalanine) in the muscle of red sea bass, with no significant difference between the two. Compared with the single addition, the content of aspartic acid, glycine, alanine, and phenylalanine was significantly increased after the mixed addition, with the highest effect at an addition ratio of 1:1. Compared with the single addition, the glutamic acid content in the muscle of red sea bass was significantly increased only when the mixed addition ratio was 1:1, while the tyrosine content was significantly increased at addition ratios of 1:1 and 1:3. The single addition did not significantly increase the alanine content in the muscle of red sea bass, but the content increased significantly in the later stages of the mixed addition. In addition, the single addition of gallic acid and galangin could significantly increase the total amount of umami amino acids, sweet amino acids, and flavor amino acids, and the combined addition significantly increased all of them, with the highest content at an addition ratio of 1:1, which was significantly higher than the content at the other two addition ratios. In summary, the addition of gallic acid and galangin to feed alone can improve the flavor of red snapper. The effect of adding them in combination is better than adding them alone. The specific effect is related to the ratio of addition, with a 1:1 ratio of gallic acid to galangin showing the best effect.

[0056] The synergistic effect of gallic acid (GA) combined with galangin (GAL) on red snapper was evaluated, and the synergistic index was calculated as follows: Calculate the expected results: Record the effects of adding GA(x) and GAL(y) separately, and calculate the mean, standard deviation and other statistical indicators for each group.

[0057] Calculate the combined effect: Calculate the actual effect (E) produced by adding GA and GAL together. mix ).

[0058] Calculate the Synergy Index (SI): using the formula for synergy effect: ,in, Eobserved The effect observed after adding GA and GAL; E mix The expected effect, predicted based on the effects added individually, is calculated using the following formula: ,in, W i : Proportions of each component; E i The effect value when added individually.

[0059] Criteria for judging synergistic effect: If SI>1, it indicates that there is a synergistic effect; if SI=1, it indicates that there is no synergistic effect; if SI<1, it indicates that there is an antagonistic effect.

[0060] The results of the synergistic effect assessment are shown in Table 3.

[0061] Table 3 Synergistic Index of Gallic Acid and Galangin

[0062] The results showed that gallic acid combined with galangin had a synergistic effect on increasing the content of flavor amino acids in the muscle of red snapper.

[0063] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. Application of gallic acid combined with galangin in the preparation of products that improve the body color and muscle flavor of red snapper.

2. The application according to claim 1, characterized in that, The mass ratio of gallic acid to galangin is (1~3):(1~3).

3. A feed additive for improving the body color and muscle flavor of red snapper, characterized in that, The feed additive consists of gallic acid and galangin.

4. The feed additive according to claim 3, characterized in that, The mass ratio of gallic acid to galangin is (1~3):(1~3).

5. A feed for red snapper, characterized in that, The feed includes the feed additives described in any one of claims 3 to 4.

6. The red spiny perch feed according to claim 5, characterized in that, The amount of the feed additive added is 0.03~0.05% based on the feed weight.

7. The red spiny perch feed according to claim 5, characterized in that, The feed is composed of the following components: fish meal, soybean meal, soybean protein concentrate, wheat gluten, flour, soybean lecithin, soybean oil, fish oil, multivitamins and minerals, vitamin C, calcium dihydrogen phosphate, antioxidants, choline chloride, astaxanthin, feed additives, and microcrystalline cellulose; the feed additives are the feed additives described in any one of claims 3 to 4.

8. The red snapper feed according to claim 5, characterized in that, By weight, the feed consists of the following components: 42-48 parts fish meal, 6-8 parts soybean meal, 5-7 parts soybean protein concentrate, 8-12 parts wheat gluten, 15-20 parts wheat flour, 1-2 parts soybean lecithin, 2-4 parts soybean oil, 4-6 parts fish oil, 0.5-1.5 parts multivitamins and minerals, 0.01-0.1 parts vitamin C, 1-2 parts calcium dihydrogen phosphate, 0.01-0.1 parts antioxidant, 0.1-1 parts choline chloride, 0.05-0.15 parts astaxanthin, 0.03-0.05 parts feed additives, and 2-3 parts microcrystalline cellulose.

9. The application of the feed additive according to any one of claims 3 to 4 or the red sea bass feed according to any one of claims 5 to 8 in the farming of red sea bass.

10. A method for farming red snapper, characterized in that, Includes the following steps: Feed the red spiny perch as described in any one of claims 5 to 8.

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