Juvenile fish feed capable of improving meat color of salmon and trout

Abstract

The invention relates to juvenile fish feed capable of improving the meat color of salmon and trout. The juvenile fish feed comprises the following components: fish meal, high gluten flour, meat and bone meal, soybean flour, fermented bean pulp, fermented blood meal, krill meal, yeast powder, soybean oil, fish oil, vitamins, mineral substances, additives, a compound enzyme preparation and a compound coloring adjunct. According to the juvenile fish feed capable of improving the meat color of salmon and trout, the fish meal, the meat and bone meal, the fermented blood meal, the soybean flour andthe krill meal provide the protein required by the growth of the salmon and trout; the compound coloring adjunct provides the carotenoid required by the growth of the salmon and trout for improving the color of fish meat, and because astaxanthin is likely to oxidize, procyanidine with strong antioxidation effect can protect the astaxanthin and improve the utilization ratio of the astaxanthin; thefermented bean pulp and the yeast powder protect the health of the intestinal tracts of the salmon and trout; and the soybean oil and the fish oil provide the fatty acid required by the growth of thesalmon and trout, stimulate the flavor-generating amino acids in the fish meat and improve the meat quality. With reasonably matched raw materials, the salmon and trout are balanced in nutrition, delicious and fragrant in meat quality, orange red in meat color and full in color.

Description

technical field [0001] The invention relates to the technical field of aquatic feed, in particular to a juvenile fish feed for improving the color of salmon and trout flesh. Background technique [0002] Naturally migratory salmon and trout rely on carotenoid pigments and astaxanthin from natural food organisms to give consumers their beloved orange-red flesh color. Compared with the wild fish of the same species grown in the natural environment, artificially raised salmon and trout have less crude protein, less flavor, poorer flesh color, and poor palatability. The orange-red flesh color of salmon and trout depends on the pigmentation of carotenoids in the feed during production, while cultured salmon and trout generally lack trace elements and carotenoids. Most of the aroma components in animal body are C 3 h 5 -S(O)- group, which is relatively lacking in the compound bait of salmon and trout, so the flavor and umami taste of the farmed fish are weak. Therefore, in ord...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problems of weak fish flavor, poor color and loose meat quality in the breeding process of salmon and trout, and provides a feed for juvenile fish that improves the color of salmon and trout meat

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