In the high-density intensive fishery and fishery production, people always feel that their product quality and taste are not as good as the natural wild fish and shrimp products. The quality of fish and shrimp products produced by artificial breeding is inferior to that of fish and shrimp that live in nature. The performance of artificially cultivated fish and shrimp products is lighter than that of natural wild fish, and the skin has a low lean meat percentage and a small proportion of empty shells. The edible portion is small, and the amount of crude protein contained in the muscle is reduced. The ratio of essential amino acids, essential amino acid index, protein and other three indicators in the protein are all low, but the body fat content is higher than that of the wild fish. At the same time, artificially cultivated fish and shrimp products do not taste well, and wild fish, shrimp and spices are naturally found in nature. The product quality of farmed fish and shrimps is poor, which will inevitably affect the commodity prices and the big problems of sustainable development. How to improve the quality of farmed fish and shrimp products and make them comparable to wild fish and shrimp in the natural world is a major issue that has to be solved in front of aquaculture farmers. This article gives a brief discussion on how to improve the quality of artificially cultivated aquatic products for reference by farmers.
1 Main reasons for the poor quality of farmed fish and shrimp products
1.1 The formula of the feed is not scientific, and the natural feed lacks the feed formulated by most of the aquaculture, or the commercial pellets purchased from the market, all have low protein content, especially animal protein, and the energy is high. Its nutritional level is often inconsistent with the nutritional needs of fish and shrimp at different growth stages, resulting in fish and shrimp, especially fish, which have low lean meat content and high fat content. Since there are few proteins in the diet, the corresponding amino acids such as histidine, leucine, aspartic acid, and proline, which can produce a meaty, delicious taste in the fish and shrimp body, are also reduced. Therefore, artificially cultivated fish Flavour, fresh and poor.
1.2 fish and shrimp feeding, fish breeding activities in the fish ponds (pools) where there are few artificial breeding activities and cages, and fish and shrimp have little predators. At the same time, feeding on time causes a large reduction in fish and shrimp refuge and foraging activities. With less energy consumption, the surplus energy is converted into fat and deposited in the body. The activity of fish and shrimp is small, resulting in thick and soft muscle fibers and poor palatability.
1.3 Abuse of Feed Additives In order to make fish and shrimp grow quickly and healthily, feed additives are often abused. For example, a large number of long-term additives such as antibiotics, hormones, and high copper are added. Although these additives are helpful, these additives have residual effects in fish. The flavor of fish and shrimp products reduces the flavor of food.
1.4 Unfavorable water environment Poor water environment is caused by industrial water, pesticide sewage, and excess feed rot. The adverse water environment has a negative impact on the survival of fish and shrimp, and the quality of products.
1.5 Breeding time is short, growth speed is fast Due to the relatively advanced method of culturing fish and shrimp, the growth of fish and shrimp is abnormal growth, and the related nutrients in fish and shrimp are not supernormally produced and deposited, leading to the production of artificially cultivated fish and shrimp products. Nutrients are less than natural wild fish and shrimp products, and thus affect the quality of farmed fish and shrimp products.
2 increase lean meat, shrimp, reduce fat rate, enhance taste
2.1 Appropriate food stops can improve the meat quality Japanese experts believe that proper stopping to force the fish to eat, increase the amount of exercise, which is conducive to body fat consumption, promote muscle cell size, muscle fiber protein density increases. The test results showed that the muscle strength of rainbow trout was 1.2 times that of the control group after 3 weeks of food intake; the muscle strength increased 1.5 times after 6 weeks of food intake; after 6 weeks of food intake, the muscle thickness of the test group was about half that of the control group. The proportion of fat in the diet dropped from 2.4% to 0.6%. This method can improve the meat quality of real quail, gums and other fish.
2.2 Adding selenium Maliana (1998) studied the effect of selenium-enriched yeast on the performance of Atlantic salmon. The results showed that the selenium-enriched yeast can significantly improve the meat quality characteristics of the reared salmon, while the fish fat content decreased, and the pigment deposition was particularly evident.
2.3 Add Seaweed Powder Seaweed powder is rich in various amino acids needed in fish and shrimp. According to the relevant literature in Japan, the use of seaweed powder as a feed additive to feed fish and shrimp into pellets can reduce the fat percentage of fish and shrimp by 4.41% to 6.10%, and the shelf life of fish and shrimp is 5 to 12 days longer than that of the control group.
2.4 Adding carnitine Hubei Fisheries Research Institute (1996) conducted trials of adding carnitine to diets of carp fingerlings and adult fish in cages. From the test results, the crude protein in carp meat was 3.02% higher than that of the control group. The fat rate decreased by 5.42%; the nutritional value of fish, which includes the proportion of essential amino acids, essential amino acid index and protein, showed that the experimental group was higher than the control group, and the edible part ratio was increased by 4.7%.
2.5 Adding Pine Needle Powder According to Matsushima Matsushima (2001), adding 3% pine needle powder to the head of the head carp can increase the weight gain rate of the head of the head fish by 12.33%, increase the utilization of the feed by 16.21%, and increase the edible part of the fish. At 8.97%, abdominal fat decreased by 3.21%, and the umami taste was high.
2.6 Garlic According to Zeng Hong et al. (1996), 50 mg/kg garlic powder was added to the tilapia diet. Compared with the 45 d test results, the tilapia survival rate in the experimental group was 22.43% higher than the control group, and the average weight gain rate was increased. 16.24%, the edible part of the fish increased by 6.73%, fat decreased by 3.91%, fish meat is delicious, and the aroma increased.
2.7 Chromium addition According to Wang Zhenggang's repeated experiments (2000), the addition of organic chromium (chromium acridinium carboxylate, chromium nicotinate, and yeast chromium) can increase the lean meat percentage of fish, significantly reduce the intermuscular fat and abdominal fat percentage, and increase fish Body can eat part of body weight.
2.8 Betaine betaine was added as an excellent animal weight-reducing agent, which can improve the oxidation of fatty acids in cell mitochondria, reduce body fat, and increase animal lean meat percentage and carcass quality. Adding 2.0-10.0kg/t fodder into Fish Feed can add lure, promote growth, increase weight loss and other effects.
3Ensure that the fish and shrimps should have the specifications of this species. The well-developed fish and shrimp products should have the best surface color, body shape, specification, weight and other characteristics of the species when they are put on the market. Good commodity prices.
3.1 Ensure that the skin color is appropriate, and appropriate addition of color enhancer High-density intensive culture process, due to artificial food less effective color source and unstable components, resulting in the original body color of fish and shrimp body fade, body shape ugly, especially ornamental This is especially true of fish, so it is essential to add color enhancers to the food.
In fish applications are: astaxanthin, astaxanthin, red pepper, lutein, canthaxanthin, marigold, kelp powder, spirulina powder and so on. Poston can add 150-200mg/kg astaxanthin or 100mg/kg astaxanthin to rainbow trout fish feed, which can make its body surface with ray of red and bright red. Spirulina powder can make Koi more beautiful body color. In the application of shrimp are: blue-green algae, pigment hydrochlorothione, carotenoids, zeaxanthin and so on. Adding 0.02% pigment water nudeketone to shrimp feed can significantly improve body color after 4 weeks (Zhang Haiqi, 2001); shrimp yellow can not only make the Japanese shrimps brightly colored, but also can prevent blue body disease of shrimp.
3.2 Supplying full-priced nutritional baits to ensure the healthy development of fish and shrimps In order to obtain fish and shrimp products that meet the specifications, weight, and characteristics of the varieties, they must be based on different ages, physiological conditions, production purposes, and health status of fish and shrimp. Comprehensive factors such as the living environment provide full-priced nutritious food so as to produce high-quality fish and shrimp products. Otherwise, long-term lack of certain nutrients in the diet will lead to illness and irregularity of the fish and shrimp. If there is a lack of protein in the diet, the immunity of the fish and shrimp will decline, the growth will be slow, and the fish and shrimp will lose weight; if there is no methionine, the fish will have cataract. , Body weight loss, slow growth; lack of VA, fish exophthalmos, cataract, ascites, skin bleeding; lack of VD, fish spine protrusion deformity; lack of VB6, fish scales off, lid bending and so on.
3.3 Prevention of diseases of fish and shrimp to ensure the healthy growth of fish and shrimp. Diseases of fish and shrimp will not only directly affect their normal growth and development, but also lead to death. Even if they do not die, they will directly affect their commodity prices and even be discarded. Such as hemorrhage and white skin disease. , bacilli, scab, ectoparasites, and other larval prawn baculovirus disease, Reovirus disease. In order to eliminate the pathogens of fish and shrimp, it is necessary to do a good job in the disinfection of fish species and water environment. The baits should be clean and hygienic. The state should allow appropriate addition of drug additives, and the feed nutrition level should be comprehensive and other technical measures.
4 Appropriately add nutritive additives to improve the nutritional level of the product. Some nutritive feed additives, which are digested and absorbed by the body of fish and shrimps, can be deposited in the body, thus improving the nutritional level of fish and shrimp products. If kelp powder is added, the iodine content of fish can be increased by 1.5-2.2 times. Adding tea leaves can greatly increase the content of VA and VE in fish and shrimp. The addition of flaxseed flour or perilla flour to the diet can increase α-linolenic acid in fish and shrimp meat.
5 Reducing or eliminating harmful residues in fish and shrimps The residual hazardous substances in fish and shrimp are generally industrial sewage and pesticide-contaminated water, and the remaining ones are disinfection, control, and feed additives. The excessive residue of harmful substances in fish and shrimp will not only directly affect the quality of fish and shrimp products, but also lead to poisoning and illness after human consumption. Therefore, in order to improve the quality of fish and shrimp products, it is necessary to eliminate the residues of harmful substances in fish and shrimp.
5.1 Elimination of poisoning of industrial wastewater and pesticide wastewater to fish and shrimp
5.1.1 Use of policies and regulations to rectify sewage sources
5.1.2 Use of zeolite powder to improve sewage: In the nursery and breeding sites should be regularly spilled zeolite powder, it can play a role in the reduction of toxic metal substances, to promote ammonia, increase the role of trace elements in water, optimize the breeding ecological environment. The amount of marine aquaculture is 80g/m3. If the water quality is serious and the odor is large, the amount can be increased.
5.1.3 The use of EM preparations can significantly improve water quality, increase the amount of oxygen in the water, precipitate heavy metals in water, inhibit the growth of pathogenic microorganisms, reduce the concentration of ammonia in water, and make the water fresh and sweet.
5.1.4 The amount of VC added in the bait should be appropriately increased. VC can prevent toxic substances from remaining in the fish and shrimp body, and it can enhance the disease resistance and detoxification of fish and shrimp.
5.1.5 Adding licorice powder or licorice concentrate to feeds According to a Russian expert study, glycyrrhizin and glycyrrhizin in licorice can effectively remove heavy metal ions from animal muscles and eliminate heavy metal residues.
5.1.6 Add sugar glycosides. Cadherin is a newly developed excellent green feed additive. Adding 20-50 mg/kg of sugar glycoside to fish and shrimp bait can significantly reduce the content of heavy metals such as cadmium and lead in muscle of fish and shrimp, and increase threonine in muscle and fat. The content.
5.2 Elimination of drug residues
5.2.1 Reduced or non-reactive feed additives, such as olaquindox, can promote fish growth and reduce the content of crude fat in fish. However, long-term use of olaquindox can cause hemorrhage of fish viscera. Long-term residual quinoline can be found in fish blood. Ethanol. Banned banned drugs and feed additives.
5.2.2 The bait additives used for the prevention and treatment of fish and shrimp diseases shall be selected from non-drug-resistant, non-residue green additives, or Chinese herbal medicine feed additives.
5.2.3 Shrimp fishing One week before the sale, drug additives should be discontinued, which can eliminate or reduce drug residues in fish and shrimp.
1 Main reasons for the poor quality of farmed fish and shrimp products
1.1 The formula of the feed is not scientific, and the natural feed lacks the feed formulated by most of the aquaculture, or the commercial pellets purchased from the market, all have low protein content, especially animal protein, and the energy is high. Its nutritional level is often inconsistent with the nutritional needs of fish and shrimp at different growth stages, resulting in fish and shrimp, especially fish, which have low lean meat content and high fat content. Since there are few proteins in the diet, the corresponding amino acids such as histidine, leucine, aspartic acid, and proline, which can produce a meaty, delicious taste in the fish and shrimp body, are also reduced. Therefore, artificially cultivated fish Flavour, fresh and poor.
1.2 fish and shrimp feeding, fish breeding activities in the fish ponds (pools) where there are few artificial breeding activities and cages, and fish and shrimp have little predators. At the same time, feeding on time causes a large reduction in fish and shrimp refuge and foraging activities. With less energy consumption, the surplus energy is converted into fat and deposited in the body. The activity of fish and shrimp is small, resulting in thick and soft muscle fibers and poor palatability.
1.3 Abuse of Feed Additives In order to make fish and shrimp grow quickly and healthily, feed additives are often abused. For example, a large number of long-term additives such as antibiotics, hormones, and high copper are added. Although these additives are helpful, these additives have residual effects in fish. The flavor of fish and shrimp products reduces the flavor of food.
1.4 Unfavorable water environment Poor water environment is caused by industrial water, pesticide sewage, and excess feed rot. The adverse water environment has a negative impact on the survival of fish and shrimp, and the quality of products.
1.5 Breeding time is short, growth speed is fast Due to the relatively advanced method of culturing fish and shrimp, the growth of fish and shrimp is abnormal growth, and the related nutrients in fish and shrimp are not supernormally produced and deposited, leading to the production of artificially cultivated fish and shrimp products. Nutrients are less than natural wild fish and shrimp products, and thus affect the quality of farmed fish and shrimp products.
2 increase lean meat, shrimp, reduce fat rate, enhance taste
2.1 Appropriate food stops can improve the meat quality Japanese experts believe that proper stopping to force the fish to eat, increase the amount of exercise, which is conducive to body fat consumption, promote muscle cell size, muscle fiber protein density increases. The test results showed that the muscle strength of rainbow trout was 1.2 times that of the control group after 3 weeks of food intake; the muscle strength increased 1.5 times after 6 weeks of food intake; after 6 weeks of food intake, the muscle thickness of the test group was about half that of the control group. The proportion of fat in the diet dropped from 2.4% to 0.6%. This method can improve the meat quality of real quail, gums and other fish.
2.2 Adding selenium Maliana (1998) studied the effect of selenium-enriched yeast on the performance of Atlantic salmon. The results showed that the selenium-enriched yeast can significantly improve the meat quality characteristics of the reared salmon, while the fish fat content decreased, and the pigment deposition was particularly evident.
2.3 Add Seaweed Powder Seaweed powder is rich in various amino acids needed in fish and shrimp. According to the relevant literature in Japan, the use of seaweed powder as a feed additive to feed fish and shrimp into pellets can reduce the fat percentage of fish and shrimp by 4.41% to 6.10%, and the shelf life of fish and shrimp is 5 to 12 days longer than that of the control group.
2.4 Adding carnitine Hubei Fisheries Research Institute (1996) conducted trials of adding carnitine to diets of carp fingerlings and adult fish in cages. From the test results, the crude protein in carp meat was 3.02% higher than that of the control group. The fat rate decreased by 5.42%; the nutritional value of fish, which includes the proportion of essential amino acids, essential amino acid index and protein, showed that the experimental group was higher than the control group, and the edible part ratio was increased by 4.7%.
2.5 Adding Pine Needle Powder According to Matsushima Matsushima (2001), adding 3% pine needle powder to the head of the head carp can increase the weight gain rate of the head of the head fish by 12.33%, increase the utilization of the feed by 16.21%, and increase the edible part of the fish. At 8.97%, abdominal fat decreased by 3.21%, and the umami taste was high.
2.6 Garlic According to Zeng Hong et al. (1996), 50 mg/kg garlic powder was added to the tilapia diet. Compared with the 45 d test results, the tilapia survival rate in the experimental group was 22.43% higher than the control group, and the average weight gain rate was increased. 16.24%, the edible part of the fish increased by 6.73%, fat decreased by 3.91%, fish meat is delicious, and the aroma increased.
2.7 Chromium addition According to Wang Zhenggang's repeated experiments (2000), the addition of organic chromium (chromium acridinium carboxylate, chromium nicotinate, and yeast chromium) can increase the lean meat percentage of fish, significantly reduce the intermuscular fat and abdominal fat percentage, and increase fish Body can eat part of body weight.
2.8 Betaine betaine was added as an excellent animal weight-reducing agent, which can improve the oxidation of fatty acids in cell mitochondria, reduce body fat, and increase animal lean meat percentage and carcass quality. Adding 2.0-10.0kg/t fodder into Fish Feed can add lure, promote growth, increase weight loss and other effects.
3Ensure that the fish and shrimps should have the specifications of this species. The well-developed fish and shrimp products should have the best surface color, body shape, specification, weight and other characteristics of the species when they are put on the market. Good commodity prices.
3.1 Ensure that the skin color is appropriate, and appropriate addition of color enhancer High-density intensive culture process, due to artificial food less effective color source and unstable components, resulting in the original body color of fish and shrimp body fade, body shape ugly, especially ornamental This is especially true of fish, so it is essential to add color enhancers to the food.
In fish applications are: astaxanthin, astaxanthin, red pepper, lutein, canthaxanthin, marigold, kelp powder, spirulina powder and so on. Poston can add 150-200mg/kg astaxanthin or 100mg/kg astaxanthin to rainbow trout fish feed, which can make its body surface with ray of red and bright red. Spirulina powder can make Koi more beautiful body color. In the application of shrimp are: blue-green algae, pigment hydrochlorothione, carotenoids, zeaxanthin and so on. Adding 0.02% pigment water nudeketone to shrimp feed can significantly improve body color after 4 weeks (Zhang Haiqi, 2001); shrimp yellow can not only make the Japanese shrimps brightly colored, but also can prevent blue body disease of shrimp.
3.2 Supplying full-priced nutritional baits to ensure the healthy development of fish and shrimps In order to obtain fish and shrimp products that meet the specifications, weight, and characteristics of the varieties, they must be based on different ages, physiological conditions, production purposes, and health status of fish and shrimp. Comprehensive factors such as the living environment provide full-priced nutritious food so as to produce high-quality fish and shrimp products. Otherwise, long-term lack of certain nutrients in the diet will lead to illness and irregularity of the fish and shrimp. If there is a lack of protein in the diet, the immunity of the fish and shrimp will decline, the growth will be slow, and the fish and shrimp will lose weight; if there is no methionine, the fish will have cataract. , Body weight loss, slow growth; lack of VA, fish exophthalmos, cataract, ascites, skin bleeding; lack of VD, fish spine protrusion deformity; lack of VB6, fish scales off, lid bending and so on.
3.3 Prevention of diseases of fish and shrimp to ensure the healthy growth of fish and shrimp. Diseases of fish and shrimp will not only directly affect their normal growth and development, but also lead to death. Even if they do not die, they will directly affect their commodity prices and even be discarded. Such as hemorrhage and white skin disease. , bacilli, scab, ectoparasites, and other larval prawn baculovirus disease, Reovirus disease. In order to eliminate the pathogens of fish and shrimp, it is necessary to do a good job in the disinfection of fish species and water environment. The baits should be clean and hygienic. The state should allow appropriate addition of drug additives, and the feed nutrition level should be comprehensive and other technical measures.
4 Appropriately add nutritive additives to improve the nutritional level of the product. Some nutritive feed additives, which are digested and absorbed by the body of fish and shrimps, can be deposited in the body, thus improving the nutritional level of fish and shrimp products. If kelp powder is added, the iodine content of fish can be increased by 1.5-2.2 times. Adding tea leaves can greatly increase the content of VA and VE in fish and shrimp. The addition of flaxseed flour or perilla flour to the diet can increase α-linolenic acid in fish and shrimp meat.
5 Reducing or eliminating harmful residues in fish and shrimps The residual hazardous substances in fish and shrimp are generally industrial sewage and pesticide-contaminated water, and the remaining ones are disinfection, control, and feed additives. The excessive residue of harmful substances in fish and shrimp will not only directly affect the quality of fish and shrimp products, but also lead to poisoning and illness after human consumption. Therefore, in order to improve the quality of fish and shrimp products, it is necessary to eliminate the residues of harmful substances in fish and shrimp.
5.1 Elimination of poisoning of industrial wastewater and pesticide wastewater to fish and shrimp
5.1.1 Use of policies and regulations to rectify sewage sources
5.1.2 Use of zeolite powder to improve sewage: In the nursery and breeding sites should be regularly spilled zeolite powder, it can play a role in the reduction of toxic metal substances, to promote ammonia, increase the role of trace elements in water, optimize the breeding ecological environment. The amount of marine aquaculture is 80g/m3. If the water quality is serious and the odor is large, the amount can be increased.
5.1.3 The use of EM preparations can significantly improve water quality, increase the amount of oxygen in the water, precipitate heavy metals in water, inhibit the growth of pathogenic microorganisms, reduce the concentration of ammonia in water, and make the water fresh and sweet.
5.1.4 The amount of VC added in the bait should be appropriately increased. VC can prevent toxic substances from remaining in the fish and shrimp body, and it can enhance the disease resistance and detoxification of fish and shrimp.
5.1.5 Adding licorice powder or licorice concentrate to feeds According to a Russian expert study, glycyrrhizin and glycyrrhizin in licorice can effectively remove heavy metal ions from animal muscles and eliminate heavy metal residues.
5.1.6 Add sugar glycosides. Cadherin is a newly developed excellent green feed additive. Adding 20-50 mg/kg of sugar glycoside to fish and shrimp bait can significantly reduce the content of heavy metals such as cadmium and lead in muscle of fish and shrimp, and increase threonine in muscle and fat. The content.
5.2 Elimination of drug residues
5.2.1 Reduced or non-reactive feed additives, such as olaquindox, can promote fish growth and reduce the content of crude fat in fish. However, long-term use of olaquindox can cause hemorrhage of fish viscera. Long-term residual quinoline can be found in fish blood. Ethanol. Banned banned drugs and feed additives.
5.2.2 The bait additives used for the prevention and treatment of fish and shrimp diseases shall be selected from non-drug-resistant, non-residue green additives, or Chinese herbal medicine feed additives.
5.2.3 Shrimp fishing One week before the sale, drug additives should be discontinued, which can eliminate or reduce drug residues in fish and shrimp.
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