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Beneficial effects on meat quality of yellowtail Seriola quinqueradiata induced by diets containing red pepper

机译：含红辣椒日粮对tail鱼西里拉肉品质的有益影响

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摘要

The meat quality of farmed yellowtail Seriola quinqueradiata fed on extruded pellets (EP) containing 0.5% (v/v) red pepper (experimental group) was compared with yellowtail of the same age fed on EP (control group). In 1-year-old yellowtail, the crude lipid content of the dorsal muscle of the experimental group tended to be lower than that of the control group. In contrast, there was no difference in the lipid content of the dorsal muscle between the control group and the experimental group in 2-year-old yellowtail. The muscle texture of the experimental group was significantly firmer than that of the control group, with the effect of red pepper unrelated to fish age and lipid content. Color change of red muscle of the experimental group was significantly lower than that of the control group, and the content of thiobarbituric acid-reactive substances in the red muscle was significantly lower in the experimental group than in the control group. These results are the first to demonstrate that the inclusion of red pepper in the diet is able to reduce the loss of muscle texture firmness and to slow down color change in red muscle of yellowtail.
机译：将饲喂含有0.5％（v / v）红辣椒的挤压颗粒（EP）饲喂的tail鱼西拉（Seriola quinqueradiata）的肉质与实验饲喂相同年龄的相同年龄的yellow鱼进行比较。在1岁的黄尾鱼中，实验组背肌的粗脂质含量倾向于低于对照组。相反，在2岁的黄尾鱼中，对照组和实验组的背肌脂质含量没有差异。实验组的肌肉质地明显强于对照组，红辣椒的效果与鱼龄和脂质含量无关。实验组红肌的颜色变化显着低于对照组，并且实验组红肌中硫代巴比妥酸反应性物质的含量显着低于对照组。这些结果首次证明，在饮食中加入红辣椒能够减少肌肉质地紧实度的损失，并减缓yellow鱼红色肌肉的颜色变化。

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