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研究報告

更新日期: 2013-10-30
點閱數: 2,216

水產加工技術之研發-開發水產飼料添加植物蛋白之研究 (101)

年度 2012
計劃名稱 水產加工技術之研發-開發水產飼料添加植物蛋白之研究
中文摘要 本研究探討不同的發酵植物蛋白(來源:脫脂大豆粉, 米糠,玉米麩 或本土海藻龍鬚菜)對鱸魚成長的影響。實驗對照組飼料使用全魚粉為蛋白質來源,其餘實驗組飼料分別以乳酸菌 所發酵的FPPH取代30-45%的魚粉,來降低飼料成本並檢測生長率、增重和飼料轉換率等參數。魚類與其消化道中之菌群存在著密切的共生關係,而消化道菌群則通過拮抗潛在致病菌在消化道中生長, 刺激宿主的免疫機能, 以及合成供宿主利用的維生素和消化酶等, 因此有利於維持宿主的生長和健康。本研究規劃在仔鱸魚稚魚階段即時的補充益生菌(發酵受質內), 將可促進可促進鱸魚類消化道健康菌群的建立, 提高抗病力和存活率。
英文摘要 This study investigated the different fermented vegetable protein(Source: defatted soy flour, rice bran, corn bran or seaweed Gracilaria) on bass growth. Experimental control group feed use of whole fish meal as the protein source, and the rest of the experimental group feed fermented to lactic acid bacteria FPPH replace 30-45% of fish meal to reduce feed costs and detect the growth rate, increased weight gain and feed conversion rate and other parameters. Fish in their digestive tract of flora there is a close symbiotic relationship with the digestive tract flora in the digestive tract growth potential by antagonizing pathogens stimulate the host immune function, and synthesis for the host to use vitamins and digestive enzymes, so the favorable in maintaining the growth and health of the host. In this research, real-time earners perch juveniles stage probiotics (fermented substrate), will be able to promote to promote healthy digestive tract flora of perch to establish and improve resistance to disease and survival.
計畫編號 101農科-3.1.4-漁-F2
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