飼料添加烏賊內臟粉及螺旋藻對草蝦與紅尾蝦品質之影響

Abstract

蝦在市場上的價格主要受到色澤、風味及質感的影響，而這些形質是否可由飼料的不同原料添加而有所改變，因此本研究即利用飼料中添加烏賊內臟粉及螺旋藻對草蝦與紅尾蝦品質的影響加以探討。本試驗共設計5組飼料，試驗時間為8週，室內試驗。每組各30尾草蝦及紅尾蝦之幼蝦，有2重複，第1組為對照組，第2 、3組分別添加3％及6％的烏賊內臟粉，第4 、5組則分別添加2％及4％的乾燥螺旋藻。變異成份則由魚粉及糊精來調配，使其飼料組成約含41%粗蛋白質及9％粗脂肪。其結果如下： 1．不論在草蝦或紅尾蝦，添加烏賊內臟粉組比螺旋藻組的增重率及飼料效率均為佳。 2．二種蝦肉的主要胺基酸組成相似，其中以甘胺酸和脯胺酸含量最豐富，另外以第2組有較高含量的甘胺酸和丙胺酸，可知較其他組更具有甜味。 3．二種蝦肉的粗脂肪含量沒有顯著性的差異。 4．蝦體脂肪酸含量隨飼料中脂肪酸含量不同而有所變動。 5．經8週的試驗，草蝦蝦殼中類胡蘿蔔素各組含量為3.76士1.73, 3.91士0.94 , 4.69士1.35, 8.00士1.84及15.78士0.43mg/100g ；而紅尾蝦蝦殼中類胡蘿蔔素各組含量則為1.08士0.23, 1.00士0.23 , 1.35土0.24, 3.14士0.97及6.08士l.53mg/100g。 由以上的結果建議飼料中添加螺旋藻於蝦收獲前1個月，即可適當地增加蝦殼中類胡蘿蔔素的含量，而提高養殖蝦的色澤。添加烏賊內臟粉3-6％能改變蝦肉的胺基酸及脂肪酸的含量，而提高養殖蝦的風味。

The market value of shrimp is affected by the color, taste and texture of its flesh, which are affected by the feed. This study was designed to analyze the effects of squid viscera meal and Spirulina on the quality of shrimp. Duplication of 30 Penaeus monodon juveniles and 30 P. penicillatus juveniles per tank were fed with diets containing 0 (diet 1), 3 and 6% squid viscera meal (diets 2 and 3, respectively) and, 2 and 4% spray-dried Spirulina (diets 4 and 5, respectively) as replacement of white fish meal, for 8 weeks, indoors. The diets contained about 41% crude protein, 9% crude lipid. The findings are: 1. In both species, the groups fed with squid viscera meal diets, a higher growth rate and feed efficiency were found than those with Spirulina. 2. The main free amino acid composition were similar for the two species of prawn. Glycine and proline were the most abundant amino acids in all the groups. The total content of glycine and alanine was highest in those prawns fed with diet 2, making them more palatable than the rest of the groups. 3. The crude lipid content of all the diets groups for both species showed no significant difference among groups. 4. Fatty acid concentration varied according to the fatty acid composition of the diet. 5. After 8 weeks, the total carotenoid content in the carapace for P. monodon was 3.76 ± 1.72, 3.91 ± 0.94, 4.69 ± 1.35, 8.00 ± 1.84, and 15.78 ± 0.43 mg/100g for diets 1, 2, 3, 4 and 5, respectively. For P. penicillatus, the total carotenoid content in the carapace was 1.08 ± 0.23, 1.00 ± 0.23, 1.35 ± .24, 3.14 ± 0.97, and 6.08 ± 1.53 mg/100g. In conclusion, Spirulina enhances the total carotenoid content in the carapace of the shrimps, requiring from 2 to 4% of Spirulina in the diet with a feeding strategy of one month before harvest. The squid viscera meal was more effective in promoting the growth of the shrimps, free amino acid and fatty acid composition.