以酪蛋白-明胶为蛋白源,以磷酸二氢钾作磷源配制6种磷水平(0.32%、0.58%、0.83%、1.09%、1.35%和1.59%)的等氮等能的精制饲料,饱食投喂花(鱼骨)(初重为7.97±0.07 g)8周,探讨饲料磷水平对花(鱼骨)生长及全鱼、肌肉、肝脏生化成分的影响.结果显示,(1)饲料磷水平对花(鱼骨)的增重率、饲料效率、肝体比具有显著的影响(P 0.05).(2)饲料中磷含量对全鱼体组成、肌肉、肝脏成分有显著影响,随磷水平的升高,鱼体脂肪逐渐降低,灰分、钙和磷含量逐渐升高,鱼体水分、粗蛋白含量无显著差异,肌肉和肝脏的脂肪与体脂变化趋势一致.试验表明饲料磷含量不足会导致鱼体营养不良、生长缓慢,建议花(鱼骨)饲料总磷含量宜在0.83%.

The objective of this study is to explore the effect of konjac glucomannan (KGM) on water-holding quality of frozen shrimps. Five different enzymes were used to hydrolyze konjac for different durations. As a result, KGMs with different molecular weights were obtained to provide water-holding agents for frozen shrimps. The optimal enzyme type and hydrolysis time were found to be hemicellulase and 2 h, respectively, based on water-holding capacity and texture profile analysis (TPA) of frozen shrimps. Under these conditions, the weight gain rate of shrimps during soaking was 9.28%, thawing loss 1.88%, cooking loss 17.04%, and yield of shrimps 82%. Meanwhile, the hydrolysis rate of konjac was 49%.

研究不同水解率的魔芋葡甘露聚糖(KGM)对冷冻虾仁持水品质的影响。用5种不同的酶制剂分别对魔芋胶进行降解，通过控制酶解时间，制备不同水解率的葡甘露聚糖作为冷冻虾仁的保水剂，以虾仁的持水能力和质构分析(TPA)为指标，确定最佳作用酶及酶解时间。结果表明：经半纤维素酶降解2h制备的葡甘露聚糖，保水效果最好，与空白组相比虾仁硬度和咀嚼度降低。在此条件下，测得虾仁的浸泡质量增加率为9.28%，解冻损失率低至1.88%，蒸煮损失率为17.04%，出品率为82%；魔芋胶水解率为49%。

Penaeus vannamei was selected to study the correlation between the freshness of shrimp and its color and texture. The color and texture of Penaeus vannamei at different storage time under 4 ℃and-3 ℃ were tested， and total volatile basic nitrogen （TVBN）， sensory evaluation were measured at the same time. Data was analysed by Fisher linear discriminant， and a color difference model， a texture model and a comprehensive model were established for assessing shrimp freshness. The results showed that the accuracy of the color difference model and texture model was 871% and 929%， respectively， and the accuracy of the comprehensive model was 984%. Thus， the accuracy of the comprehensive model was higher than the others.

为探明南美白对虾的新鲜度与其色差和质构特性之间的相关性，测定了4℃和－3℃下贮藏不同时间的南美白对虾的色差和质构特性，同时进行挥发性盐基氮（TVBN）测定和感官评定。用SPSS 190软件对所得数据进行Fisher判别分析，建立了评定虾新鲜度的色差模型和质构模型及色差特性和质构特性相结合的综合模型。色差模型和质构模型评定的准确性分别为871%和929%，而综合模型评定结果的准确性可达984%。结果表明：综合模型对虾新鲜度的评定结果的准确性高于色差模型和质构模型的准确性。

Microsatellite markers were used to make marker regression analysis on activity of lactate dehydrogenase based on double pseudo-testcross strategy using Windows Map Manager2.0 software. The parents that came from the cross between progenies of Hebao-cold tolerance red carp and Barbless carp and F 2 progenies were used as segregating popula-tions. For maker regression, a total of 12 markers associated with activity of lactate dehydrogenase were significant at P P HLJE222 marker were observed with the nucleotide sequence of DAZ associated protein 1mRNA of zebrafish(94%), and protein sequence of DAZ associated protein 1(97%). DAZ protein is one of the short chain dehydrogenases, which is an important enzyme in the process of glucose metabolism in the organisms. This family contains a wide variety of dehydrogenases. This indicates that locus HLJE222 was closely linked to the gene associated with activity of lactate dehydrogenase of common carp.

利用SSR分子标记结合“拟测交”策略, 以荷包红鲤抗寒品系和柏氏鲤远缘杂交所产生F1代为亲本及其F2代为作图群体, 应用Windows Map Manager 2.0软件的标记回归法进行乳酸脱氢酶(Lactate dehydrogenase, LDH)活性数量性状基因座单标记定位分析。在乳酸脱氢酶性状的标记回归研究中, 共发现12个标记与LDH性状关联, 对性状的贡献率为4.00%~10.00%, 其中HLJE222达到极显著水平( P HLJE222 的EST序列与斑马鱼DAZ associated protein 1的mRNA序列相匹配(相似性为94%), 与公共数据库中的已知蛋白序列进行相似性比较, 同样发现 HLJE222 的EST与斑马鱼DAZ associated protein 1相匹配(相似性为97%)。结果表明 HLJE222 位点与影响乳酸脱氢酶活性相关的基因连锁。

【Objective】The conversion from muscle to meat after slaughter includes rigor, aging and a series of complicated changes. Temperature is very important for this process and the quality of meat. Aging process also affects meat quality. The objective of this study was to investigate the process of glycolysis in controlled freezing point storage and provide theoretical basis for regulating the speed of aging. 【Method】The longissimus of Poll Dorset rams were stored at controlled freezing point (-1--2℃) and refrigeration (2-4℃) for 9 days. The products of glycolysis and glycolytic activity of key enzyme were analyzed by the corresponding kit. The degradation of myofibrillar protein during post-mortem were analyzed by myofibrillar fragmentation index, combining with the activity of calpain which were analyzed by casein enzyme analysis. 【Result】 The pH value of the refrigeration and controlled freezing point groups were decreased to the minimum value at 3 d and 7 d, respectively, and then increased gradually. The difference of the minimum value of the two groups were not significant. The content of glycogen decreased and then had no significant changes. There were no significant difference between the two groups during post-mortem. The contents of lactic acid were increased and then became stable, followed by degradation, and the lactic acid content of refrigeration was significantly higher than controlled freezing point at 2 h, 6 h, 12 h, 24 h post-mortem. Pyruvate kinase activity reduced before they were stable, and the pyruvate kinase activity of controlled freezing point was significantly higher than refrigeration at 2 h, 24 h post-mortem. Lactate dehydrogenase activity was first increased and then decreased before becoming stable. The lactate dehydrogenase activity of samples in refrigeration was significantly higher than in controlled freezing point storage at 6 h, 12 h, 24 h, 5 d post-mortem. The activity of μ-calpain was increased first and then decreased, μ-calpain activity of controlled freezing point was significantly higher than refrigeration at 12 h, 24 h, 5 d, 7 d post-mortem. Myofibrillar fragmentation index increased gradually, and myofibrillar fragmentation index of refrigeration was significantly higher than controlled freezing point at 6 h, 12 h, 3 d, 5 d, 7 d, 9 d post-mortem. 【Conclusion】Compared with refrigeration, there was no significant difference in glycolysis content and minimum pH value between the two groups, but the controlled freezing point delayed the glycogen degradation about 2 d and the lactic acid accumulation about 1 d. Controlled freezing point could impact the decrease of pyruvate kinase activity and the increase of lactic dehydrogenase activity. In addition, controlled freezing point could also weaken the inactivation of μ-calpain. Controlled freeing point could delay glycolysis process about 1-2 days, so it can delay the aging of muscle.

【目的】动物被屠宰后 ,经过僵直、成熟等一系列复杂的生理生化反应完成从肌肉到食用肉的转变。温度对这一过程和肉品品质具有重要影响,成熟与肉质也存在密切关系。本试验以探究冰温条件下肌肉成熟进程为目标,确定冰温对成熟进程的影响,为调控肌肉成熟进程提供理论基础。【方法】选取无角陶赛特公羊背最长肌在冰温和冷藏条件下成熟,采用试剂盒测定糖酵解产物、糖酵解关键酶活力,采用酪蛋白酶源分析法测定钙蛋白酶活力,并结合肌原纤维小片化指数分析肌原纤维蛋白降解的变化规律。【结果】宰后 pH达到极限值后逐渐增加,冷藏组（ 2—4℃） 、冰温组（ -1—-2℃） 分别于宰后3 d、 7 d 达到极限pH,两组极限pH差异不显著。肌糖原含量先降低后稳定,成熟过程中冷藏组与冰温组肌糖原含量差异不显著。乳酸含量先蓄积后稳定最后降解,宰后2、 6、12和24 h 冷藏组乳酸含量显著高于冰温组。丙酮酸激酶活力先降低后稳定,宰后2 h、 24 h 冰温组丙酮酸激酶活力显著高于冷藏组。乳酸脱氢酶活力先增加后降低最后稳定,宰后6 h、 12 h、24 h和5 d 冷藏组乳酸脱氢酶活力显著高于冰温组。μ - 钙蛋白酶活力先增加后降低,宰后12 h、 24 h、5 d、7 d 冰温组μ-钙蛋白酶活力显著高于冷藏组。宰后肌原纤维小片化指数逐渐增加,宰后6 h、 12 h、3 d、5 d、7 d和9 d 冷藏组肌原纤维小片化指数显著高于冰温组。【结论】与冷藏相比,冰温对肌糖原含量和极限 pH 影响不显著,但可以使肌糖原达到最低值的时间延长 2 d 左右,乳酸达到最高值的时间延长 1 d 左右；冰温可上调丙酮酸激酶活力,下调乳酸脱氢酶活力, 显著延长μ - 钙蛋白酶存活时间。 冰温可延缓宰后肌肉糖酵解进程 1 — 2 d ,延迟肌肉成熟。