Comparative Study on Body Parameters, Colour and Meat Quality Characteristics of Crucian Carp (Carasslius auratus) Cultured Under Two Modes

doi:10.11924/j.issn.1000-6850.casb2023-0049

Abstract

Abstract:

This study was performed to investigate the body color and meat quality of crucian carp (Carasslius auratus) cultured under two modes. Experimental fishes of artificial culture mode (230.90±8.14) g and wild mode (179.43±13.01) g were randomly selected. The body parameters, color, muscle composition, amino acids contents and muscle texture of crucian carp of two modes were measured. The results showed that the condition factor, viscera index, crude lipid content of crucian carp under artificial culture mode were higher than those under wild mode (P<0.05), but no significant difference was observed in body height/ body length (P>0.05). L and B values of crucian carp under artificial culture mode were significantly lower than those under wild mode (P<0.05). No significant difference was observed in moisture, crude protein and ash (P>0.05). In addition, the hardness, adhesiveness, springiness, chewiness of the muscle of crucian carp under wild mode were significantly higher than those under artificial culture mode (P<0.05). For essential amino acid, threonine, valine, leucine contents in muscle of crucian carp under wild mode were significantly higher than those under artificial culture mode (P<0.05). For nonessential amino acid, glutamate content in muscle of crucian carp under artificial culture mode was significantly higher than those under wild mode (P<0.05). In conclusion, compared with pond culture mode, crucian carp in wild culture mode has the characteristics of higher texture and lower fat, but its physical indexes are weaker than those in artificial culture mode.

Key words: aquaculture models, Carassius auratus, body color, texture, amino acids profile

ZHAO Weilan, ZHANG Ting, LI Mengjiao, WANG Canli, WANG Hengjie, JI Qingxia, WANG Zhiyuan, YUAN Xiangyang. Comparative Study on Body Parameters, Colour and Meat Quality Characteristics of Crucian Carp (Carasslius auratus) Cultured Under Two Modes[J]. Chinese Agricultural Science Bulletin, 2023, 39(36): 148-153.

Figures/Tables 6

References 37

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养殖模式	体高/体长	肥满度/%	脏体比/%
人工养殖	0.36	3.52^a	10.74^a
野生	0.39	3.01^b	9.12^b

养殖模式	体高/体长	肥满度/%	脏体比/%
人工养殖	0.36	3.52^a	10.74^a
野生	0.39	3.01^b	9.12^b

测量部位	指标	养殖模式
测量部位	指标	人工养殖	野生
背部(A)	L值	40.43±1.12^b	46.16±1.39^a
	A值	-7.34±0.34^b	-11.7 0± 0.45^a
	B值	16.92±0.58^b	21.15±0.62^a
腹部(B)	L值	48.78±1.98^b	53.96±2.6^a
	A值	-3.05±0.11^b	-3.27±0.17^a
	B值	7.93±0.22^b	11.18±0.43^a

测量部位	指标	养殖模式
测量部位	指标	人工养殖	野生
背部(A)	L值	40.43±1.12^b	46.16±1.39^a
	A值	-7.34±0.34^b	-11.7 0± 0.45^a
	B值	16.92±0.58^b	21.15±0.62^a
腹部(B)	L值	48.78±1.98^b	53.96±2.6^a
	A值	-3.05±0.11^b	-3.27±0.17^a
	B值	7.93±0.22^b	11.18±0.43^a

肌肉营养成分（%湿重）	养殖模式
肌肉营养成分（%湿重）	人工养殖	野生
水分	78.14±0.36	78.82±0.28
粗蛋白	17.43±0.08	17.34±0.12
粗脂肪	2.22±0.17^a	1.61±0.33^b
灰分	1.32±0.15	1.41±0.13