農業部-水產試驗所全球資訊網農業部-水產試驗所全球資訊網

本年度進行牙鮃飼料營養試驗。實驗一探討牙鮃最佳成長效果之飼料蛋白質含量 ，以初始體重173.40±1.90 g之牙鮃進行試驗，調整飼料中添加之魚粉量使飼料中粗 蛋白含量分別為35%、40%、45%、50%及60%，組別分別為CP35、CP40、CP45、CP50及 CP60；經投餵8週後，增重率分別為90.87±2.81%、93.68±0.62%、96.28±0.70%、 98.23±0.92%與99.12±2.32%，特殊成長率(SGR)分別為1.15±0.03%、1.18±0.01%、 1.20±0.01%、1.22±0.01與1.23±0.02%，成長效果各項數據均隨著飼料蛋白質含量提 升而有上升之趨勢，以折線迴歸求得牙鮃飼料中最適蛋白質添加量約為52%。實驗二 探討牙鮃最佳成長效果之飼料脂質含量，以試驗一為基礎，調整飼料中魚油添加量 使飼料中粗脂質含量分別為5%、10%、15%及20%，組別為F5、F10、F15及F20，投餵 初始體重333.48±9.19g之牙鮃，觀察對牙鮃成長效果之影響試驗；投餵8週後，增重 率分別為16.04±0.85%、23.99±1.31%、34.45±1.00%與23.34±0.10%，特殊成長率則 分別為0.27±0.01%、0.38±0.02%、0.53±0.01%與0.37±0.00%，統計分析結果顯示 F15組別增重率與特殊成長率均顯著高於較其餘組，以折線迴歸求得牙鮃飼料中最適 脂質添加量約為16%。實驗三探討飼料中添加不同含量脂質對牙鮃成長及肉質效果之 影響，以初始體重1048.00±24.93g之牙鮃進行試驗，以試驗二之飼料進行投餵，其 組別分別為F5、F10、F15及F20；投餵8周後取魚肉進行分析，背肉部分，其生魚肉 硬度會隨著飼料中油脂含量上升而硬度提高，但是經煮熟後蛋白質變性，質地則相 反。背肉彈性部分魚肉經煮熟後彈性會隨著飼料中油脂含量上升而彈性增加。腹肉 部分，其硬度趨勢與背肉相同，彈性部分則在生魚肉是以油脂含量15%組別最高。另 進行試吃結果顯示，脂質含量15%組別相對有最佳的喜好度。

    This study was divided into three parts. In the 1st trial, we adjusted the levels of crude protein included in the diets fed to olive flounder (Paralichthys olivaceus), then we collected body weight data to determine the level of crude protein with the best growth performance. In the 2nd trial, which was based on the results of the 1st trial, we adjusted the levels of crude fat included in the diets, and then collected body weight data to determine the level of crude fat with the best growth performance. In the 3rd trial, we used 2nd trial diets, then we collected fish meat to determine the level of texture and tasting with the best flavor.

     In the 1st trial, olive flounder with a mean initial weight of 173.40±1.90g were fed one of five diets with different dietary protein levels of 35, 40, 45, 50 and 60% for 8 weeks, and it was found that the growth performances of the CP50 and CP60 groups were significantly better than that of the CP35, CP40 and CP45 group. The weight gains of the groups were 90.87±2.81%, 93.68±0.62%, 96.28±0.70%, 98.23±0.92% and 99.12±2.32%, respectively, and the specific growth rates were 1.15±0.03%, 1.18±0.01%, 1.20±0.01% , 1.22±0.01% and 1.23±0.02%, respectively. Considering the costs of the diets and the growth performance results, this study suggests that the best dietary protein level is 52%.

     In the 2nd trial, olive flounder with a mean initial weight of 333.48±9.19g were fed one of four diets with different dietary fat levels of 5, 10, 15 and 20% for 8 weeks, and it was found that the growth performances of the F15 group were significantly better than those of the other groups. The weight gains were 16.04±0.85%, 23.99±1.31%, 34.55±1.00% and 23.34±0.10%, respectively, and the specific growth rates were 0.27±0.01%, 0.38±0.02%, 0.53±0.01% and 0.37±0.00%, respectively. According to the results of the statistical analysis, t this study suggests that the best dietary fat level is 16%.

     In the 3rd trial, olive flounder with a mean initial weight of 1048.00±24.93g were fed one of four diets with different dietary fat levels of 5, 10, 15 and 20% for 8 weeks, the hardness of the raw fish of the dorsal muscle will increase with the increase of the fat content in the feed, but the protein denatures after being cooked, and the texture of the cooked fish is the opposite. The elastic of the dorsal muscle will increase with the increase of the fat content in the feed after the fish is cooked. The ventral muscle has the same hardness trend as the dorsal muscle, while the elastic is the highest in the F15% group in raw fish. The test results showed that the F15% group had the best preference.