한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제44권6호
  • /
  • Pages.785-790
  • /
  • 2011
  • /
  • 0374-8111(pISSN)
  • /
  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
권호 표지
DOI QR코드

DOI QR Code

양식산 넙치(Paralichthys olivaceus)의 식품학적 품질 개선에 버섯추출물이 미치는 영향

The Effect of Mushroom Extract as a Dietary Additive on the Nutritive Quality of Cultured Olive Flounder Paralichthys olivaceus

  • 심길보 (국립수산과학원 식품안전과) ;
  • 김지회 (국립수산과학원 식품안전과) ;
  • 윤호동 (국립수산과학원 식품안전과) ;
  • 최혜승 (국립수산과학원 병리연구과) ;
  • 조영제 (부경대학교 식품공학과)
  • Shim, Kil-Bo (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Kim, Ji-Hoe (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Yoon, Ho-Dong (Food and Safety Research Division, National Fisheries Research and Development Institute) ;
  • Choi, Hae-Seung (Aquatic Life Disease Control Division, National Fisheries Research and Development Institute) ;
  • Cho, Young-Je (Department of Food Science and Technology, Pukyung National University)
  • 투고 : 2011.09.22
  • 심사 : 2011.12.07
  • 발행 : 2011.12.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study investigated the nutritive quality of olive flounder Paralichthys olivaceus fed either moist pellet (MP) or moist pellet mixed with mushroom extract (MPME) for 6 months. There was no significant difference in crude protein or extractive nitrogen in the muscle of flounder fed MP versus MPME (P > 0.05). The total amino acid content in the muscle of flounder fed MP was $15.22{\pm}5.24$ g/100 g, compared to $19.90{\pm}2.90$ g/100 g for flounder fed MPME. Essential amino acid content was $7.04{\pm}2.21$ g/100 g in the muscle of flounder fed MP versus $8.94{\pm}2.50$ g/100 g for MPME. Total amino acid content was higher in the muscle of olive flounder fed MPME, while essential amino acid content was higher in flounder fed MP. The ratio of non-essential amino acids to essential amino acids was $0.86{\pm}0.07$ for flounder fed MP and $0.81{\pm}0.08$ for flounder fed MPME. There was no significant difference in free amino acid content and fatty acid composition. The breaking strength of muscle of olive flounder fed MP was higher ($1.44{\pm}0.51\;kg/cm^2$) than in flounder fed MPME ($1.29{\pm}0.30\;kg/cm^2$). There was no evidence that dietary additives, such as mushroom extract, increase growth rate or nutritive quality of olive flounder.

키워드

참고문헌

  1. AOAC. 1995. Official Methods of Analysis. 16th Ed. Association of Official Analytical Chemist, Arlington, Virginia, U.S.A.
  2. Ando M, Toyohara H, Shimizu Y and Sakaguchi M. 1991. Validity of a puncture test for evaluating change in muscle firmness of fish during ice storage. Nippon Suisan Gakkaishi 57, 2341. https://doi.org/10.2331/suisan.57.2341
  3. Anderson, D.P., 1992. Immunostimulants, adjuvants and vaccine carriers in fish: Applications to aquaculture Ann Rev Fish Dis 2, 281-307. https://doi.org/10.1016/0959-8030(92)90067-8
  4. Choi SM, Ko SH, Park GJ, Lim SR, Yu GY, Lee JH and Bai SC. 2004. Utilization of Song-Gang stone as the dietary additive in juvenile olive flounder, Paralichthys olivaceus. J Aquacult 17, 39-45.
  5. Cho SH, Lee SM, Park BH, Ji SC, Kwon MG, Kim YC, Lee JH, Park SG and Han HK. 2006. Effects of dietary inclusion of various sources of green tea on immune system and challenging test of juvenile olive flounder Paralichthys olivaceus. J Aquacult 19, 84-89.
  6. Cho SH. 2011. Effects of putative growth or health-enhancing dietary additives on juvenile olive flounder, Paralichthys olivaceus, performance. J World Aquacult 42, 90-95. https://doi.org/10.1111/j.1749-7345.2010.00447.x
  7. Folch J, Lee M and Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226, 497.
  8. Gould NL, Glover MM, Davidson LD and Brown PB. 2003. Dietary flavor additives influence consumption of feeds by yellow perch (Perca flavescens ). J World Aquacult Soc 34, 412-417. https://doi.org/10.1111/j.1749-7345.2003.tb00079.x
  9. Gruger EHJr. 1967. Fatty acid composition. In: Stansby, M.E. (Ed.), Fish Oils. AVI Publishing Co., Westport, CT, 3.
  10. Hoyle NT and Merritt JH, 1994. Quality fish protein hydrolysates from herring (Clupea harergus ). J Food Sci 59, 76-79. https://doi.org/10.1111/j.1365-2621.1994.tb06901.x
  11. Hwang JW and Myeong JI. 2010. An economic effect of the selective breeding program on the oliver flounder aquaculture. Electronic J 41, 113-128.
  12. Iwasaki M and Harada R 1985. Proximate and amino acid composition of the roe and muscle of selected marine species. J Food Sci 50, 1585-1587. https://doi.org/10.1111/j.1365-2621.1985.tb10539.x
  13. Kang HW, Shim KB, Cho YJ, Kang DY, Cho KC. Kim JH and Park GJ. 2009. Biochemical composition of the wild and cultured yellow croaker (Larimichthys polyactis ) in Korea. Kor J Fish Aquat Sci 43, 18-24.
  14. Kiessling A, Pickova J, Johansson L, Asgard T, Storebakken T and Kiessling KH. 2001. Changes in fatty acid composition in muscle and adipose tissue of farmed rainbow trout (Oncorhynchus mykiss ) in relation to ration and age. Food Chem 73, 271-284. https://doi.org/10.1016/S0308-8146(00)00297-1
  15. Kim KW, Kim KD, Kim SK, Son MH, Jang MS, Kang YJ, Bai SC and Lee KJ. 2010. Quality characteristics of olive flounder muscle fed with extruded pellet and raw fishbased moist pellet. Kor J Fish Aquat Sci 43, 451-456.
  16. Kim DS, Kim JH, Jong CH, Lee SY, Lee SM and Moon YB. 1998. Utilization of obosan (dietary herbs) I. Effects on survival, growth, feed conversion ratio and condition factor in olive flounder, Paralichthys olivaceus. J Aquacult 11, 213-221.
  17. Lyons TA, Castell JD, Anderson DM and Albert JJ. 2001. Effects of the partial replacement of fish meal with crab meal in diets for Atlantic salmon (Salmo salar ) smolts. Current Issues in Salmonid & Marine Fish Nutrition- Part3. Canada.
  18. Morishita T, Uno K, Araki T and Takahashi T. 1989. Comparison of the fatty acid compositions in cultured red sea bream differing the localities and culture methods, and those in wild fish. B Jpn Soc Sci Fish 55, 847-852. https://doi.org/10.2331/suisan.55.847
  19. Morishita T, Uno K, Araki T and Takahashi T. 1989. Comparison of the fatty acid compositions in cultured red sea bream differing the localities and culture methods, and those in wild fish. B Jpn Soc Sci Fish 55, 847-852. https://doi.org/10.2331/suisan.55.847
  20. Seo JY, Kim KD, Son MH and Lee SM. 2010. Growth performance, hematological parameter and fatty acid composition of growing olive flounder (Paralichthys olivaceus ) to dietary inclusion of kelp meal, krill meal, garlic powder or citrus meal. Kor J Fish Aquat Sci 43, 451-456.
  21. Seo JY, Kim KD, Shin IS, Choi KD and Lee SM. 2009. Effects of supplemental dietary wasabi extract, chitosan and Pophyra on growth and body composition of juvenile flounder, Paralichthys olivaceus. Kor J Fish Aquat Sci 42, 257-261.
  22. Sakai M. 1999. Current research status of fish immunostimulants. Aquaculture 172, 63-92. https://doi.org/10.1016/S0044-8486(98)00436-0
  23. Steel RGD and Torrie JH. 1980. Principle and procedure of statistics; a biometrical approach (2nd ed.). MacGraw-Hill Book Co. Inc. New York, U.S.A., 401-437.
  24. Satoh KI, Nakagawa H and Kasahara S. 1987. Effect of Ulva meal suuplementation on disease resistance of red sea bream. Nipp Suisan Gakka 53, 1115-1120. https://doi.org/10.2331/suisan.53.1115
  25. Saito H, Yamashiro R, Alasalvar C and Konno T. 1999. Influence of diet on fatty acids of three subtropical fish, subfamily caesioninae (Caesio diagramma and C. tile ) and family siganidae (Siganus canaliculatus ). Lipids 34, 1073-1082. https://doi.org/10.1007/s11745-999-0459-4

피인용 문헌

  1. Physicochemical Characteristics of Salted Jellyfish Processed in Southeast Asia vol.47, pp.5, 2014, https://doi.org/10.5657/KFAS.2014.0482