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- W1033035695 abstract "To study the healthy,high quality and efficient feeding techniques on salmon,vitamin E was added as supplement,and its effect on meat quality was analyzed in this study.The result showed that compared with the control,the meat protein content of the fish in the three groups increased 0.7%,1.2%,and 1.1% respectively,the chroma of fish meat increased 0.5%,1.5%,and 1.0% respectively(P0.05),total essential amino acids(TEAA) increased 1.3g/100g,1.45g/100g,and 0.86g/100g respectively,the flavor amino acids(FAA) increased 0.75g/100g,0.85g/100g,and 0.44g/100g respectively,essential fatty acids(EFA) increased 6.6mg/100g,5.8mg/100g,and 7.8mg/100g respectively with highly significant difference(P0.01).Compared with the group 1 and groups 3,The protein,TEAA,FAA,and chroma in group 2 increased 0.5% to 0.1%,0.15g/100g to 0.49g/100g,0.1g/100g to 0.41g/100g,and 1% to 0.5% respectively;The EFA in group 3 was the highest,which were 1.3mg/100g to 2.1mg/100g higher than group 1 and group 2.Feed with supplement vitamin E could increase the chroma,quality,nutrient,and flavor of fish meat,and the optimal supplement level of vitamin E was 30 to 40mg/kg in this study." @default.
- W1033035695 created "2016-06-24" @default.
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- W1033035695 date "2009-01-01" @default.
- W1033035695 modified "2023-09-23" @default.
- W1033035695 title "Effects of supplemental vitamin E on meat quality of salmon." @default.
- W1033035695 hasPublicationYear "2009" @default.
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