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脆肉鲩,是利用特有的养殖环境,通过改变养殖饲料结构和养殖方式,使鱼肉的蛋白质和矿物质含量提高,促使其肌肉超微结构出现变化,肌丝之间距离减小,从而使其肉质变得爽脆,达到与普通草鱼更为独特的食用口感。据专业检测报道,脆肉鲩总氨基酸以及必需氨基酸的含量分别达到16.8g和6.7g,营养价值足可与三文鱼、鳗鲡媲美;市场价格也持续走高,市场发展前景被业界普遍看好。2012年至2013年我们利用南湾水库水进行了脆肉鲩池塘养殖试验,
Crisp meat, is the use of a unique farming environment, by changing the structure of farming feed and farming methods, so that fish protein and mineral content increased to promote changes in the ultrastructure of muscle, the distance between the myofilament reduced, so that the meat quality changes To be crisp, to achieve a more unique taste with ordinary grass carp. According to professional testing reports, the total amino acids and essential amino acids content of crisp meat 分 reached 16.8g and 6.7g, respectively. The nutritive value was comparable with that of salmon and eel;; the market price also continued to rise, and the market prospect was generally optimistic about the industry. From 2012 to 2013, we used the Nanwan reservoir water to carry out the experiment of crustacean pond culture,