اثر استفاده از سطوح مختلف جایگزینی کاروتنوئیدهای طبیعی ناشی از پودر هویج با آستاگزانتین مصنوعی در جیرة غذایی بر کیفیت لاشه در ماهی قزل‏ آلای رنگین ‏کمان (Oncorhynchus mykiss) طی نگهداری در شرایط سرد

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش‌آموختة دکتری، گروه مهندسی شیلات، دانشکدة منابع طبیعی دانشگاه تهران، کرج، ایران

2 دانشیار، گروه مهندسی شیلات، دانشکدة منابع طبیعی دانشگاه تهران، کرج، ایران

3 استاد، گروه مهندسی شیلات، دانشکده منابع طبیعی دانشگاه تهران، کرج، ایران

10.22059/jfisheries.2024.377928.1430

چکیده

هدف از انجام این پژوهش، بررسی اثر استفاده از سطوح مختلف جایگزینی کاروتنوئیدهای طبیعی ناشی از پودرهویج (0، 25، 50، 75 و 100 درصد) با آستاگزانتین مصنوعی بر کیفیت لاشة ماهی قزل­آلای رنگین­کمان (Oncorhynchus mykiss) در طی دورة نگهداری در شرایط سرد بود. این آزمایش در قالب یک طرح کاملاً تصادفی با 5 تیمار و یک تیمار شاهد و هر یک در 3 تکرار انجام شد. 306 قطعه ماهی قزل­ آلای رنگین­ کمان با میانگین وزن اولیه 0/30±50 گرم در 18 حوضچة فایبرگلاس به‌صورت تصادفی توزیع گردیدند. طول دورة پرورش 60 روز بود. پس از پایان دوره پرورش ماهیان به‌مدت 16 روز در شرایط سرد (4 درجة سانتی‌گراد) نگهداری شدند. نتایج نشان داد که اضافه نمودن کاروتنوئیدهای طبیعی ناشی از پودر هویج به جیرة غذایی، اثر معنی­داری بر شاخص‏های کیفیت در لاشة ماهیان داشت (0/05>P). مطالعة شاخص‏های TVB-N، TBA، WHC و pH در لاشه نشان داد که استفاده از کاروتنوئیدهای طبیعی ناشی از پودر هویج در جیرة غذایی در تیمارهای حاوی 50 و 75 درصد جایگزینی آستاگزانتین مصنوعی با کاروتنوئیدهای طبیعی ناشی از پودر هویج درکیفیت لاشه مؤثر بوده و میزان فساد در آن‏ طی دورة نگهداری در شرایط سرد را به‌طور معنی‏ داری کاهش می ‏دهد (0/05>P).

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of replacing different dietary levels of natural carotenoids derived via carrot powder by synthetic astaxanthin on the carcass quality in rainbow trout (Oncorhynchus mykiss) over storing in cold condition

نویسندگان [English]

  • Ali Beigi Keleshteri 1
  • Seyed Vali Hosseini 2
  • Mehrdad Farhangi 2
  • Gholamreza Rafiee 3
1 PhD graduate, Department of Fisheries Engineering, Faculty of Natural Resources, University of Tehran, Karaj, Iran
2 Associate Professor, Department of Fisheries Engineering, Faculty of Natural Resources, University of Tehran, Karaj, Iran
3 Professor, Department of Fisheries Engineering, Faculty of Natural Resources, University of Tehran, Karaj, Iran
چکیده [English]

The aim of this study was to investigate the effect of different dietary inclusion levels of replacing natural carotenoids derived from carrot powder (0, 25, 50, 75 and 100%) with synthetic astaxanthin on the carcass quality indices of rainbow trout (Oncorhynchus mykiss). A completely randomized experimental design with 5 treatments and one control treatment, each with 3 replications, was employed in this study. The 306 fish with an average initial body weight of 50±/030 g were randomly allocated to 18 experimental fiberglass tanks. The breeding period was 60 days. At the end of the culturing period the fishes were stored in cold temperature (4°C) for 16 days. The results showed that adding natural carotenoids through carrot powder to fish feed had a significant effect on the carcass quality indices (P<0.05). The rates of TVB-N, TBA, WHC and pH indices in treatments revealed that replacing 50 and 75% natural carotenoids for synthetic astaxanthin in the diet significantly reduce the rate of fish spoilage over the cold storage period (P<0.05).

کلیدواژه‌ها [English]

  • Natural carotenoids
  • Carrot powder
  • Carcass quality indices
  • rainbow trout
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