Quality improver for low-salt or freshwater aquiculture of Litopenaeus vannamei Boone and preparation method thereof

Abstract

The invention relates to feed additives in aquiculture, in particular to a quality improver for low-salt or freshwater aquiculture of Litopenaeus vannamei Boone and a preparation method thereof. one kilogram of the improver comprises the following components: 30-50g of freeze-dried green algae powder, 20-50g of krill powder, 200-300g of eucommia ulmoides powder, 10-20g of inosinic acid, 10-20g ofsodium glutamate and the balance of zeolite powder. By adoption of the quality improver, the content of bromophenol which is a seafood flavor substance in muscle of low-salt or freshwater cultivated Litopenaeus vannamei Boone can be effectively increased, the content of inosinic acid which is a main seafood flavor substance in muscle of Litopenaeus vannamei Boone can be effectively enhanced, the body color of Litopenaeus vannamei Boone can be effectively improved, the contents of protein and flavoring amino acid in muscle of Litopenaeus vannamei Boone can be effectively increased, the attraction effect of feed of Litopenaeus vannamei Boone can be promoted and the growth property of Litopenaeus vannamei Boone can be improved to a certain extent, and the taste and flavor of Litopenaeus vannamei Boone can be improved finally.

Description

technical field [0001] The invention relates to a feed additive for aquaculture, in particular to a quality improver for low-salt or freshwater culture of Litopenaeus vannamei and a preparation method thereof. Background technique [0002] At present, due to the outbreak of viral diseases in mariculture, there are fewer and fewer areas suitable for mariculture. Litopenaeus vannamei (commonly known as Penaeus vannamei) has been cultured in saline-alkali land or desalinated culture in the north and south of my country. Low-salt or freshwater culture of Litopenaeus vannamei does have incomparable advantages over mariculture, greatly reducing morbidity and mortality. However, production practice has proved that the taste and flavor of Litopenaeus vannamei cultured in low-salt or freshwater are much worse than those cultured in seawater, and its color is also poor, the protein content is low, the amino acid is unbalanced, the meat is loose, and the umami taste is reduced. The fi...

AI Technical Summary

Problems solved by technology

However, production practice has proved that the taste and flavor of Litopenaeus vannamei cultured in low-salt or freshwater are much worse than those cultured in seawater, and its color is also poor, the protein content is low, the amino acid is unbalanced, the meat is loose, and the umami taste is reduced. The fishy smell is heavier