臺灣博碩士論文加值系統

摘要
海鱺(Cobia, Rachycentron canadum)已成為目前箱網養殖主要魚種之一，本研究針對海鱺飼料成分加以分析，並探討不同飼料配方與海鱺化學組成分的相關性。
市售海鱺飼料係依養成魚體大小製成大小與外形不同之飼料，十五種飼料之水分為3.56~9.91%、灰分9.40~13.32%、粗蛋白41.45~50.86%，粗脂肪10.85~21.34%；游離胺基酸組成以牛磺酸(Tau)及組胺酸(His)為主，顯示海鱺飼料蛋白質來源係以洄游魚類所製成之紅魚粉為主；另有三種飼料添加甲硫胺酸(Met)作為營養劑。在脂肪酸方面，以16:0及18:1含量最多，而20:5n-3及22:6n-3等多元不飽和脂肪酸亦豐，其值介於10.5~27.0%之間，此乃因添加多量的魚油所致。
提高飼料蛋白質及脂質含量會促進海鱺肉之蛋白質、脂質、核酸化合物與游離胺基酸含量的增加，但在魚體體重、肥滿度、肝體比與脂肪酸組成方面，卻無顯著效果。背肉、腹肉及肝中之脂肪含量差異甚大；核酸及其相關化合物以IMP為主；肌肉之游離胺基酸以Tau、Gly及Ala含量較高，肝則以Tau為主。魚肉之脂肪酸主要以C16:0、C18:1及C16:1的比例最多，肝則以C16:0、C18:1及C18:0為主。
添加牛油及魚油之飼料餵食海鱺後，發現飼養末期餵食魚油者有較高的油脂含量，腹部肉中脂肪之蓄積更為顯著，顯示海鱺對魚油之吸收轉換較牛油佳；不同種類油脂飼料飼養對海鱺之游離胺基酸影響小，但對脂肪酸組成之影響甚大，末期餵食牛油者，以C18:1含量最高，而餵食魚油者以EPA及DHA含量較高。
餵食添加牛油之飼料九週後，海鱺之肝體比增加，但肥滿度則無差異；在內臟（不含肝）、腹肉及尾肉之脂肪含量皆有增加趨勢，但肝之含量明顯減少。
澎湖養殖場之海鱺肉與肝之脂肪含量高於屏東養殖者，但脂肪酸組成差異不大，海鱺之一般成分及脂肪酸組成受飼料組成的影響甚鉅，因此養殖業者藉飼料調控魚體脂肪與品質至為重要。

Abstract
Cobia, Rachycentron canadum, has become one of the main cage cultured fish. The chemical composition of commercial feeds of cobia were analyzed in this study, and the relationship between different formula of diets and the chemical changes of cobia as also studied.
The commercial feeds had different size and shape by culture stage of cobia. The moisture of fifteen commercial feeds was ranged from 3.56 % to 9.91 %, ash 9.40% to 13.32%, protein 41.45% to 50.86%, and fat 10.85% to 21.34%. Taurine (Tau) and histidine (His) were dominant free amino acids (FAA), suggesting that the major protein source was brown fish meal made from migratory fish. Three commercial feeds were added in methionine (Met) as a nutrient supplement. C16:0 and C18:1 were the major fatty acids. The levels of polyunsaturated fatty acids, EPA and DHA, were also high, ranging from 10.5% to 27.0%. This result showed that the feeds contained a high level of fish oil.
The protein, fat, nucleotides related compounds (NRC) and FAA in the muscle of cobia tended to increase with increasing of protein and fat content in diets. However, the body weight, condition factor, hepatosomatic index (HSI) and fatty acid composition showed no good correlation. The variations of fat contents in dorsal meat, ventral meat and liver were great. Among NRC, IMP was the major compound. Tau, glycine (Gly) and alanine (Ala) were rich in the muscle, but Tau was the major FAA in the liver. C16:0, C18:1 and C16:1 were the dominant fatty acids in the muscle, but C16:0, C18:1 and C18:0 were the major fatty acids in the liver.
No matter what feeds contained fish oil or beef tallow at the initial stage of culture, cobia fed feeds with fish oil at the final stage of culture had a higher level of fat. The accumulation of fats in ventral meat was more significant, indicating that the utilization of fish oil in cobia was more efficient than beef tallow. The effect of diets with different lipid source on FAA composition of cobia was not obvious, but it was significant on fatty acid composition. The proportion of C18:1 of cobia fed feeds with beef tallow was the highest at the final stage of culture. However, the cobia fed feeds with fish oil had higher levels of EPA and DHA.
Although HSI of cobia fed feeds with beef tallow was increased after 9 weeks of culture, the condition factor remained unchanged. The content of fat in viscera, ventral meat and tail meat were increased, but that in the liver was decreased significantly.
The fat contents in the muscle and liver of cultured cobia from Penghu coastal area were higher than those from Pingtung coastal area. However, the fatty acid composition showed no significant difference. The effect of feeds on proximate composition and fatty acid in cobia was great; therefore, the control of fat content and quality of fish meat throughout the preparation of diet ingredients was important for cobia culture.

目錄
頁次
中文摘要…………………………………….………………………… Ⅰ
英文摘要…………………………………….………………………… Ⅲ
目錄………………………………………….………………………… Ⅴ
表目錄………………………………………….………………………. Ⅸ
圖目錄………………………………………….………………………. XI
壹、前言……………………………………………………….………. 1
貳、文獻整理…………………………….…….……………………… 3
一、海鱺之生態與養殖…….……………………………….……… 3
二、魚類的化學組成分……………………………...…………….. 4
（一）一般成分…………………………………..………...… 4
（二）萃取物成分………………………...……….…………. 5
1.游離胺基酸………..…………….....………….……….. 6
2.雙胜…………………………………………..……… 7
3.核酸及其相關化合物………...……………………... 7
（三）脂質與脂肪酸…………………………………………... 8
三、飼料對魚類成長之化學組成分的影響…………….……..…… 8
（一）飼料中蛋白質品質的影響…….………………………… 9
1.魚粉原料新鮮度的影響………………………………… 9
2.魚粉原料加工條件的影響………………………………. 10
3.植物蛋白質取代魚粉的影響…………………………… 10
（二）飼料中脂質成分的影響………….………………………. 11
參、材料與方法…………………………...…………………………… 13
一、實驗項目與材料……….……………………………………… 13
（一）市售海鱺飼料之化學組成分……….…………………… 13
（二）飼料中油脂及蛋白質含量對二階段養成海鱺化學組成分之影響….………….…………………….….………… 13
（三）飼料中油脂來源對海鱺化學組成分之影響……………. 13
（四）飼料中添加牛油對海鱺不同部位脂肪及脂肪酸蓄積之影響….…….……………….……….…………………… 14
（五）不同養殖場中飼料對海鱺化學組成分之影響………… 14
二、分析方法……………………………….……………………… 15
（一）pH值……………………….…………………………….. 15
（二）肥滿度………...…………………………………………... 15
（三）肝體比………...………………..………………………… 15
（四）一般成分…………………...……………………………… 15
1.水分………..…………….....………….………………… 15
2.灰分………..…………….....………….………………… 15
3.粗蛋白質………..…………….....………….…………… 15
4.粗脂肪………..…………….....………….……………… 15
（五）游離胺基酸、雙胜、尿素與氨……………………….. 16
（六）核酸相關化合物…………………..…………………… 16
（七）脂肪酸………………………...…………………………... 18
（八）統計分析…………………...……………………………... 19
肆、結果與討論………………………………………...……………... 20
一、市售海鱺飼料之化學組成分……..…………………………… 20
（一）一般成分…………………………………..………………. 20
（二）脂肪酸………………………………………..…………… 21
（三）游離胺基酸……………………………..………………… 22
（四）pH值、氨及尿素…………………………………..……… 22
二、飼料中油脂及蛋白質含量對二階段養成海鱺化學組成分之影響………………………………………..……………………… 24
（一）飼料之化學組成分…………………………………..…… 24
1.一般成分…………………………………..……………… 24
2.脂肪酸組成…………………………………..…………… 24
3.游離胺基酸……………………………..………………… 25
（二）飼料中添加不同油脂及蛋白質含量對海鱺化學組成之影響…………………………………..……………………… 25
1.海鱺之體重、體長、肥滿度及肝體比………………….. 25
2.一般成分…………………………………..……………… 25
3.脂肪酸組成……………………………………..………… 26
4.游離胺基酸及雙胜……………………….…………… 27
5.核酸及其相關化合物……………………..…………… 27
三、飼料中油脂來源對海鱺化學組成分之影響……………….…. 29
（一）飼料之化學組成分…………………………………..…… 29
1.一般成分…………………………………..……………… 29
2.脂肪酸………………………………………..…………… 29
3.游離胺基酸……………………………..………………… 29
（二）飼料對海鱺化學組成分之影響…………………………… 30
1.體重、體長、肥滿度及肝體比…………………………… 30
2.一般成分…………………………………..……………… 30
3.脂肪酸…………………………………..………………… 31
4.游離胺基酸…………….……………….………………… 32
四、飼料中添加牛油對海鱺不同部位脂肪及脂肪酸蓄積之影響… 33
（一）飼料化學成分…….…………………………………..…… 33
（二）體重、體長、肝體比及不同部位比例之變化…………… 33
（三）不同部位之脂肪蓄積之變化……………………………… 33
（四）不同部位脂肪酸組成之變化……………………………… 34
五、不同養殖場中飼料對海鱺化學組成分之影響………………… 36
（一）一般成分………………………………….………………… 36
（二）脂肪酸組成………………………………………………… 36
伍、結論…………………………………..……………………………. 38
陸、參考文獻…………………………………..……………………… 40
柒、表…………………………………..………………………………. 49
捌、圖…………………………………..……………………………… 80
LIST OF TABLES
Table 1. Appearance of commercial cobia feeds. ……………….. 49
Table 2. The proximate composition(%) of commercial feeds of cobia. 50
Table 3. Fatty acid composition (% of total fatty acids) of commercial feeds of cobia. ……………………………………………. 51
Table 4. The free amino acids and dipeptides (mg/100g) of commercial feeds of cobia. .…………………………………………… 53
Table 5. The pH value, ammonia and urea of commercial feeds of cobia. ……………………………………………………... 55
Table 6. The proximate composition (%) of experimental diets for two step cultured cobia. .…………………………………….. 56
Table 7. Fatty acid composition (% of total fatty acids) of experimental diets for two step cultured cobia………...………………….. 57
Table 8. The free amino acids (mg/100 g) of experimental diets for two step cultured cobia. ..……………………… 58
Table 9. Body weight, body length, condition factor and HSI of two step cultured cobia. .………………………………………. 59
Table 10. The proximate composition(%) of dorsal meat, ventral meat and liver of two step cultured cobia. .…………………….. 60
Table 11. Fatty acid composition (% of total fatty acids) of dorsal meat, ventral meat and liver of two step cultured cobia. … 61
Table 12. The free amino acids and dipeptides (mg/100 g) of dorsal meat, ventral meat and liver of two step cultured cobia. .… 62
Table 13. The ATP-related compounds (μmole/g of wet wt) of dorsal meat, ventral meat and liver of two step cultured cobia..…… 63
Table 14. The proximate composition(%) of experimental diets with different lipid sources. …………………………………… 64
Table 15. Fatty acid composition (% of total fatty acids) of experimental diets with different lipid sources...…………… 65
Table 16. The free amino acids (mg/100 g) of experimental diets with different lipid sources……………………………..………… 66
Table 17. Body weight, body length, condition factor and HSI of cobia fed diets with different lipid sources. .……………………. 67
Table 18. The proximate composition(%) of dorsal meat and ventral meat of cobia fed diets with different lipid sources. .…….. 68
Table 19. Fatty acid composition (% of total fatty acids) of dorsal meat of cobia fed diets with different lipid sources. .…………... 69
Table 20. Fatty acid composition (% of total fatty acids) of ventral meat of cobia fed diets with different lipid sources. .………….. 70
Table 21. The free amino acids and dipeptides(mg/100 g) of dorsal meat of cobia fed diets with different lipid sources. .…….. 71
Table 22.…The free amino acids and dipeptides (mg/100 g) of ventral meat of cobia fed diets with different lipid sources. .…..... 72
Table 23. Changes in body weight, body length, condition factor and HSI of cobia fed diets with beef tallow for 9 weeks. .…… 73
Table 24. Changes in fatty acid composition (% of total fatty acids) of dorsal meat, ventral meat and tail meat of cobia fed diets with beef tallow for 9 weeks. ..…………………………… 74
Table 25. Changes in fatty acid composition (% of total fatty acids) of liver, viscera and skin of cobia fed diets with beef tallow for 60 days. ..………………………………………………….. 75
Table 26. The proximate composition(%) of commercial feeds from different localities. ..…………………………………….. 76
Table 27. The proximate composition(%) of various tissues in cultured cobia from different localities. ..………………………….. 77
Table 28. Fatty acid composition (% of total fatty acids) of commercial feeds from different localities. ..………………………… 78
Table 29. Fatty acid composition (% of total fatty acids) of various tissues in cultured cobia from different localities. .………. 79
LIST OF FIGURES
Fig. 1. The fatty acid composition(% of total fatty acid) of experimental diets with beef tallow. .……………………………………….. 80
Fig. 2. Changes in the proportion (%) of various tissues of cobia fed with diets with beef tallow for 9 weeks. .…………………….. 81
Fig.3. Changes in crude fat content of various tissues of cobia fed with diets with beef tallow for 9 weeks. .………………………….. 82

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