Application of D-ribose in feed for improving flavor and meat quality of crucian

• Main Authors: YANG YUNXIA, HAN DONG, JIN JUNYAN, CAI WANJIE, ZHU XIAOMING, LIU HAOKUN, XIE SHOUQI
• Format: Patent
• Language: Chinese; English
• Published: 22.03.2022
• Subjects: FODDER; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses application of D-ribose in feed for improving flavor and meat quality of crucian carps, the feed for improving flavor and meat quality of crucian carps and a preparation method, and in the feed for improving flavor and meat quality of crucian carps, the addition amount of D-ribose is 0.15-0.45% of the mass of basal feed. The feed for improving the flavor and meat quality of the crucian can effectively increase the content of flavor substances in the back muscle of the crucian, significantly improve the meat quality parameters such as elasticity, toughness strength, adhesion and wire adhesion of the back muscle of the crucian, reduce the centrifugal loss of fish meat, improve the quality of the fish meat, and have no negative influence on the growth of the crucian. 本发明公开了D-核糖在改善鲫鱼风味和肉质的饲料中的应用、一种改善鲫鱼风味和肉质的饲料及制备方法，所述改善鲫鱼风味和肉质的饲料中，D-核糖的添加量为基础饲料质量的0.15％～0.45％。本发明的改善鲫鱼风味和肉质的饲料能够有效提高鲫鱼背肌风味物质含量，显著提升鲫鱼背肌的弹性、韧性强度、粘附性、粘丝性等肉质参数，降低鱼肉离心损失，改善鱼肉品质，并且对鲫鱼生长无负面影响。