Feedstuff additive for improving flavor of marine fish

Abstract

The invention discloses feed additive which improves the flavor of sea water cultivating fish. The feed additive consists of four or more than four types in aspartic acid, glutamic acid, glycin, arginine, lycine and L-carnitine by proportion. 0.5 percent to 5 percent of the feed additive which improves the flavor of the seawater cultivating fish of the invention is added in seawater fish feed, sothat the total contents of amino acid and flavor developing amino acid required in fish is obviously improved, the content of saturated fatty acid is obviously reduced and the contents of unsaturatedfatty acid is obviously improved, wherein, EPA and DHA are obviously improved; the content of inosinic acid in the fish is obviously improved. The feed additive which improves the flavor of sea watercultivating fish of the invention can obviously improve the flavor of the seawater fish, such as large yellow croaker, weever, etc., improve the contents of the flavor developing amino acid and the inosinic acid in the fish, reduce the content of body fat, and improve the content of the unsaturated fatty acid. The additive is safe without public harm and residue; the seawater fish cultivated by the additive meet the green food sanitation requirements.

Description

technical field [0001] The invention relates to a feed additive, in particular to a feed additive for improving the flavor of seawater cultured fish. Background technique [0002] Marine fishery resources are seriously declining year by year, and it is difficult for marine fishing fisheries to meet people's demand for high-quality seawater fish. The amount of marine aquaculture is increasing year by year, and marine fish farming has become an inevitable trend for fishermen to switch industries and adjust fishery structure. However, the unavoidable problems encountered by the marine fish farming industry in the process of rapid development are the decline in the quality of farmed fish, which makes consumers dissatisfied, and the market price is not high, resulting in a reduction in fishery production. The quality of farmed fish has become a major bottleneck in the development of the farming industry. How to improve the quality of farmed fish has become a common concern of th...

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Problems solved by technology

There are also research reports that betaine can improve the flavor of fish meat; L-carnitine can reduce the abdominal fat content of fish and improve the quality of fish body, but the effect of these ingredients alone is not very obvious, or can only increase the content of one flavor substance. content, and the umami taste of fish is the result of the joint action of various taste substances

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