光合菌HP1胞外多糖对乌鳢肌肉营养成分的影响

doi:10.19303/j.issn.1008-0384.2019.05.009

福建农业学报 ›› 2019, Vol. 34 ›› Issue (5): 567-574.doi: 10.19303/j.issn.1008-0384.2019.05.009

• 动物科学 • 上一篇

光合菌HP1胞外多糖对乌鳢肌肉营养成分的影响

唐家毅^1,2, 段元慧¹, 汪小军², 钱雪桥¹

1. 广东海大集团股份有限公司畜牧水产研究中心/农业部微生态资源养殖利用重点实验室, 广东广州 511400;
2. 华南理工大学环境与能源学院, 广东广州 510006

收稿日期:2019-02-27 修回日期:2019-04-17 发布日期:2019-08-01
通讯作者: 钱雪桥(1967-),男,博士,教授级高工,研究方向:水生动物营养(E-mail:qxq@haid.com.cn) E-mail:qxq@haid.com.cn
作者简介:唐家毅(1982-),男,博士,研究方向:微生物应用技术(E-mail:jiaqian2001@163.com)
基金资助:
广东省应用型科技研发及重大科技成果转化专项（2017B020236004）

Nutritional Enhancement of Polysaccharides from Photosynthetic Bacteria HP1 on Ophiocephalusargus Meat

TANG Jia-yi^1,2, DUAN Yuan-hui¹, WANG Xiao-jun², QIAN Xue-qiao¹

1. Animal Husbandry and Fisheries Research Center of Guangdong Haid Group Co., Limited, Key Laboratory of microecological resources and utilization in breeding industry, Ministry of Agriculture Guangzhou, Guangdong 511400, China;
2. College of Environment and Energy, South China University of Technology, Guangzhou, Guangdong 510006, China

Received:2019-02-27 Revised:2019-04-17 Published:2019-08-01

摘要/Abstract

摘要： [目的]筛选产多糖光合菌，为开发廉价易制备的益生菌多糖及应用提供参考。[方法]从虾塘中筛选一株产多糖的光合菌HP1，进行生理生化鉴定和16S rDNA序列比对。通过醇沉的方式从发酵液中制备光合菌HP1粗多糖，拌喂乌鳢30 d，以黄芪多糖作为参照，分别对比各个试验组对乌鳢肌肉营养成分的影响。[结果]HP1为粪红假单胞菌Rhodopseudomonasfaecalis。HP1胞外多糖组对乌鳢肌肉pH值没有显著影响（P>0.05），但能显著降低肌肉失水率并促使肌纤维直径变细（P<0.05）。拌喂HP1胞外多糖对乌鳢粗蛋白含量无显著影响（P>0.05），但对乌鳢肌肉中的氨基酸组成有显著影响（P<0.05），分别提高乌鳢肌肉中的总氨基酸、必需氨基酸、呈味氨基酸含量8.7%、11%、9%。另外，拌喂HP1胞外多糖也分别提高了乌鳢肌肉的粗脂肪含量、二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）总含量10.7%和12.8%，显著提高肌肉中n-3与n-6系列脂肪酸比值。[结论]拌喂HP1胞外多糖不仅提高乌鳢肌肉的食用口感，也提升了乌鳢肌肉的营养价值，其效果与黄芪多糖拌喂的效果相似。

关键词: 乌鳢, 粪红假单胞菌, 胞外多糖, 肌肉营养

Abstract: [Objective] Enhancement on the development and application of exopolysaccharides produced economically from photosynthetic bacteria fermentation was investigated.[Method]A strain of polysaccharide-producing photosynthetic bacteria, HP1, was isolated from a shrimp aquaculture pond. Crude polysaccharides were prepared from fermentation broth and precipitated by ethanol. Using astragalus polysaccharides for comparison, effects of inclusion of the polysaccharides in feed on nutrients in the meat of Ophiocephalus argus fed for 30 d were examined.[Result]The physiological and biochemical characteristics as well as 16S rDNA sequencing of HP1 identified it to be Rhodopseudomonas faecalis. The polysaccharides produced from HP1 fermentation had no significant effect on muscle pH (P>0.05), but significantly decreased the drip loss and muscle fiber diameter of the fish after the feeding (P<0.05). In the meat, the crude protein did not differ significantly by the diet change (P>0.05), but the amino acids did (P<0.05). Compared with control without polysaccharide addition in the forage, the contents of total, essential, and delicious amino acids in the fish muscles increased by 8.7%, 11%, and 9%, respectively, crude fats by 10.7%, EPA+DHA by 12.8%, and the ratio of n-3/n-6.[Conclusion] It appeared that a diet included the exopolysaccharides not only improved the eating quality but also enhanced the nutritional value of O. argus with effects comparable to astragalus polysaccharides.

Key words: Ophiocephalus argus, Rhodopseudomonas faecalis, exopolysaccharide, muscle nutrient content

中图分类号:

S949

唐家毅, 段元慧, 汪小军, 钱雪桥. 光合菌HP1胞外多糖对乌鳢肌肉营养成分的影响[J]. 福建农业学报, 2019, 34(5): 567-574.

TANG Jia-yi, DUAN Yuan-hui, WANG Xiao-jun, QIAN Xue-qiao. Nutritional Enhancement of Polysaccharides from Photosynthetic Bacteria HP1 on Ophiocephalusargus Meat[J]. Fujian Journal of Agricultural Sciences, 2019, 34(5): 567-574.

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光合菌HP1胞外多糖对乌鳢肌肉营养成分的影响

Nutritional Enhancement of Polysaccharides from Photosynthetic Bacteria HP1 on Ophiocephalusargus Meat

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