Effects of chitooligosaccharide on the muscle nutritional components of Yellow river carp

doi:10.14088/j.cnki.issn0439-8114.2020.06.027

Abstract

Abstract: To study the effects of chitooligosaccharide on the muscle nutritional components of Yellow river carp, a total of 270 Yellow River carp with initial body weight of （34±3） g were randomly assigned to six treatments which feed different concentrations （0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%） of chitooligosaccharide for 8 weeks, each treatment had 3 replicates. The results showed that moderate concentration of chitooligosaccharide can improve the protein and ash contents, reduce the water content; change the components of amino acid content, improve the muscle quality, but not affect the muscle relish. The most optimum additive amount in Yellow river carp was 0.6%.

Key words: chitooligosaccharide, Yellow river carp（Cyprinus carpio）, nutritional component, amino acid

CLC Number:

O629.12
S962

LYU Cheng-cai, FAN Chao-jie, XIONG Jian-li, CHEN Wan-guang, CHAI Jun. Effects of chitooligosaccharide on the muscle nutritional components of Yellow river carp[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(6): 135-138.

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