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بررسی اثر جیره غذایی حاوی آستاگزانتین بر کیفیت ماندگاری گوشت ماهی قزل آلای رنگین کمان | ||
| مجله بهره برداری و پرورش آبزیان | ||
| مقاله 7، دوره 5، شماره 2، تیر 1395، صفحه 95-110 اصل مقاله (263.17 K) | ||
| شناسه دیجیتال (DOI): 10.22069/japu.2017.11728.1316 | ||
| نویسندگان | ||
| شهلا علیزاده* 1؛ سید مهدی اجاق2؛ علیرضا عالیشاهی2؛ حجت میرصادقی3 | ||
| 1نویسنده | ||
| 2استادیار | ||
| 3دانشجو | ||
| چکیده | ||
| چکیده در این مطالعه اثر جیره غذایی حاوی آستاگزانتین بر کیفیت ماندگاری گوشت ماهی قزل آلای رنگین کمان به مدت 8 هفته با غلظت 100،60،40 میلی گرم آستاگزانتین سنتتیک در کیلو گرم(mg/kg) غذای مورد استفاده بررسی شدند. روند تغییرات و مقایسه کیفیت نمونه ها، با استفاده از شاخص های شیمیایی و هم چنین شاخص رنگی L* a*b*))، در 5 نوبت با فاصله زمانی هر 4 روز یکبار (16،12،8،4،0) در دمای معمولی یخچال نمونه برداری صورت پذیرفت . نتایج پژوهش نشان داد استفاده از بالاترین مقادیر آستاگزانتین (100 میلی گرم) در جیره غذایی ماهی قزل آلای رنگین کمان در مقایسه با مقادیر (40 میلی گرم )و (60میلی گرم )سبب بهبود وضعیت کیفی گوشت از لحاظ کاهش مقدارPH ، PV TBA و FFAدر حداکثر زمان نگهداری به دلیل خاصیت آنتی اکسیدانی این ترکیبات گردید بطوریکه در تیمارهای حاوی آنتی اکسیدان و شاهد اختلاف معنی دار آماری مشاهده گردید ( 0/05>P) همچنین بر اساس شاخص رنگی می توان استفاده از بالاترین مقادیرآستاگزانتین را برای استفاده در جیره غذایی این ماهی پیشنهاد کرد. | ||
| کلیدواژه‌ها | ||
| جیره غذایی؛ آنتی اکسیدان؛ آستاگزانتین؛ کیفیت ماندگاری؛ ماهی قزل آلا | ||
| مراجع | ||
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