Hi Ngh Khoa Hc &

Phn ban Cng ngh Thc phm Sinh hc

MT S C TNH CA BT C DNG TRONG SN XUT THC N NUI THY SN

Nguyn Vn Nguyn*, Nguyn Vn Ho* v L Xun Hi *Vin Nghin Cu Nui Trng Thy Sn II. Trng i Hc Bch Khoa Thnh Ph HCM. TM TT S pht trin nhanh chng ca ngnh nui trng thy sn ca nc ta trong nhng nm gn y v trong tng lai s ng thi vi vic tng nhu cu s dng mt lng ln bt c ch bin thc n. Ngy nay, bt c c xem nh l thnh phn then cht, rt quan trng lm thc n i vi nhiu lai vt nui thy sn. c bit i vi cc lai thy sn n tht nh tm, c binvv. Cc nghin cu cho thy bt c c nhiu tnh u vit nh cn i hm lng protein cht lng cao trong thc n, gip vt nui tng trng nhanh, h s chuyn i thc n thp. Mt khc, cn gip gim thiu c s nhim ca mi trng do cung cp s lng thc n t nhng hiu qu. Vic nghin cu cc c tnh ca bt c cho php nh gi chnh xc cht lng ca tng lai bt c, lm c s cho vic thit lp khu phn thc n cho vt nui thy sn. Kt qu phn tch ca mt s loi bt c c hm lng protein th t 55- 65% c m t 7,22%- 10,11% , dung trng thay i t 0,45 -0,60, bo th t 4,92% 7,89%, tro th t 18,25 24,23% v cha hu ht cc acid amin thit yu. ABSTRACT The rapid growth in the aquaculture in the recent years, and expected for the future in our country are needed to supplement a large amount of fish meal (FM) for processing feed. Nowadays, FM has been considered a key and played an important role in setting up a diet for some kinds of fishes. Especially, for carnivorous like shrimp and some marine fishes. Many researches have showed the benefits in aquaculture farming, as balanced to achieve optimum protein for optimizing growth and feed conversion, etc. Moreover, reduce water pollution though more efficient feed use. Studying the properties of FM help to evaluate exactly the quality and it is the base to establish an optimal diet for fishes. Some properties of FM ranging from 55% -65% crude protein indicated 7,22%- 10,11% moisture, bulk density varies among 0,45 -0,6. Containing 4,92%- 7,89% crude lipid, 18,25% 24,23% crude ash and also an excellent source of essential amino acids. 1.GII THIU Bt c l thnh phn quan trng v c vai tr thit yu i vi vt nui ni chung v vt nui thy sn ni ring. Cng vi vic nui trng thy sn nc ta ngy cng tng v km theo l vic tng lng bt c dng sn xut thc n nui thy sn. Do bt c l ngun cung cp protein c gi tr cao v tnh u vit ni tri so vi cc ngun cung cp protein khc. V vy vic nghin cu cc c tnh ca nguyn liu bt c l nn tng cho vic la chn nguyn liu bt c v xy dng khu phn trong sn xut thc n nui thy sn. 2. NGUYN LIU V PHNG PHP NGHIN CU: 2.1Nguyn liu dng cho nghin cu: Nguyn liu dng cho nghin cu l bt c trong v ngai nc c thnh phn protein t 55%- 65% protein. Ngai ra cn c mt s bt thy sn khc nh bt u v tm, bt ruc, bt gan mc. Tin hnh ly mu t cc nh my sn xut bt c trong nc Vng Tu, Kin Giang v C Mau. Mu i vi hng nhp l cc loi bt c ph bin ang c s dng trn th trng hin nay nh bt c Peru 65% protein v Malaysia 60% protein.

Trang 1

Hi Ngh Khoa Hc &

Phn ban Cng ngh Thc phm Sinh hc

2.2 Phng php nghin cu: - Thu mu v chun b mu cho th nghim theo TCVN 4325 86. - Xc nh m theo TCVN 4326:1986. - Xc nh hm lng protein th bng phng php Kjeldahl theo TCVN 4328:2001 - Xc nh hm lng lipit th bng phng php trch ly theo TCVN 4331:2001 - Xc nh hm lng tro theo TCVN 4327:1986 - Xc nh hm lng x th theo TCVN 4329 1993 - Xc nh hm lng NaCl bng phng php Mohr theo TCVN 4330 :1986 - Xc nh thnh phn acid amin bng phng php sc k lng hiu nng cao (HPLC) theo AOAC 454.04, 1995(HPLC- Le systeme Picotag pour1 analyse des acids amines en provenance de hydrolysats de proteines). - Xc nh cc ch tiu mu sc, mi, v, trng thi theo TCVN 1532 1993. - Xc nh thi gian chm ca nguyn liu bt c bng cch tnh thi gian chm han tan ca 1g bt c trong 100ml nc nhit phng, trong cc thy tinh dung tch 200ml. 3. KT QA NGHIN CU V THO LUN 3.1c tnh vt l : Tin hnh ly mu v xc nh c tnh vt l ca mt s cc sn phm bt c thng dng. Cc ch tiu tp trung cho kim tra l dung trng, mn ca vt liu v thi gian chm ca 1g bt c trong 100 ml nc nhit phng.

Bng 1: c tnh vt l ca mt s bt c dng trong sn xut thc n nui thy sn.

STT Loi nguyn liu Dung trng (g/ml) mn (mm) Thi gian chm ( giy) g/100ml nc 158

3 4

Bt c Kin Giang 60% protein Bt c Vng Tu 65% protein Bt c C Mau 55% protein Bt c Malaysia 60% protein Bt c Peru 65% protein

0,49

1mm

0,57

1mm 1,5mm 1mm < 1mm

220

0,54 0,52

157 134

0,59

58

Dung trng ca bt c ph thuc vo mt s cc yu t sau: Nguyn liu ch bin bt c. Cng ngh ch bin bt c. mn ca sn phm bt c. m ca sn phm bt c. Thnh phn ha hc ca bt c. Nh vy thng qua thng s dung trng, s b c th nh gi c cht lng bt c. Kt qu phn tch cho thy cc lai bt c c hm lng protein t 55% - 65% c dung trng thay i t 0,49 0,59. Bt c c hm lng protein cao, mn cng nh th dung trng cng nh v ngc li. Kch thc ca nhiu loi bt c ca nc ta hin nay khng ng u khi so snh vi s bt c nhp ngai nh bt c Peru, Malaysia. Bn cnh thng s dung trng th thi gian chm ca bt c cng th hin c kha cnh cht lng ca bt c. Nu bt c c hm lng bo, x cao v kch thc ln th thi gian chm s ko di v ngc li. Thc nghim chng t rng c tnh vt l l mt trong nhng tiu chun c bn c th dng xc nh nhanh cht lng ca bt c trong sn xut v s dng ch bin thc n nui thy sn.

Trang 2

Hi Ngh Khoa Hc &

Phn ban Cng ngh Thc phm Sinh hc

3.2 c tnh cm quan ca bt c Bng 2: Cc c tnh cm quan ca mt s bt c Stt 1 2 3 4 5 6 7 Lai bt c Bt c Kin Giang 65% protein Bt c Kin Giang 60% protein Bt c Kin Giang 55% protein Bt c Vng Tu 55% protein Bt c Phan Thit 65% protein Bt c Malaysia 60% protein Bt c Peru 65% protein c tnh cm quan Mu Nu vng Xm en Nu en Nu en Nu vng nu en Vng nh Mi thm Thm nh Hi tanh Hi tanh thm Thm nh thm V Hi mn Hi mn mn mn Hi mn mn mn Cu trc Mn, ti xp Mn, xp Khng ng u, ti Khng ng u, ti Mn, ti xp Ti, khng ng u Mn, ng u

Ty thuc vo cng ngh ch bin, thnh phn nguyn liu..vv m gi tr cm quan ca cc lai bt c th hin cc thng s cm quan s khc nhau. Tuy nhin nhn chung khi kho st mt s bt c trong v ngoi nc bng phng php cm quan cho thy rng bt c c hm lng protein cao (65%) c mu nu vng n vng nht, v mn v mi thm lu. Bt c c hm lng protein thp c mu nu en hoc xm en, mi thm nh. 3.3 Thnh phn ha hc: 3.31 Thnh phn ha hc c bn: Ngun nguyn liu cung cp protein ng vt ch yu cho vt nui thy sn l bt c, bt tht, bt ruc, bt tm. Tin hnh ly mu v

nh gi thnh phn ha hc ca mt s bt nguyn liu thy sn (bng 3) Mt s bt nguyn liu nu trn thng c s dng sn xut bt c. Trong bt ruc, bt u tm, kh c lt l nhng ngun c hm lng protein cao. Tuy nhin bt ruc l sn phm ph thuc vo ma v, khng n nh v tng i t nn s kh khn trong vic a vo s dng. Bt c trch, c b gai l nhng loi rt giu protein, c dng phi trn, cn i hm lng protein ca bt c thnh phm. Bn cnh cn c bt c ph phm t cc nh my ch bin fillet c Tra , c Basa. Dng bt c ph phm ny qua phn tch cho thy hm lng protein dao ng t 3845%.

Bng 3 : Thnh phn ha hc c bn ca mt s loi bt nguyn liu thy sn(% khi lng) STT 1 2 3 4 5 6 Nguyn liu Bt u, v tm Bt u tm Bt ruc Kh c lt nghin Bt c trch Bt c b gai m (%) 12,00 11,20 16,83 15,44 11,44 8,32 Protein th (%) 39,50 40,12 42,29 52,66 66,96 54,4 Lipit th (%) 3,20 4,11 3,04 3,80 8,1 22,05 Tro (%) 27,20 26,70 32,25 24,72 13,5 12,55 X th (%) 12,80 12,55 NaCl (%) 3,17 2,22 1,97 2,55

Trang 3

Hi Ngh Khoa Hc &

Phn ban Cng ngh Thc phm Sinh hc

Bng 4 Thnh phn ha hc c bn ca mt s lai bt c thnh phm (% khi lng) Lipit Protein Tro th STT Nguyn liu m th (%) th (%) (%) (%) 1 Bt c Kin Giang 65% protein 8,01 65,26 6,19 19,08 2 Bt c Kin Giang 60% protein 9,42 60,40 6,94 20,50 3 Bt c Kin Giang 55% protein 10,10 55,67 7,89 24,23 4 Bt c Vng Tu 55% protein 8,65 55,13 7,37 22,72 5 Bt c Kisimex 60% protein 9,17 60,44 6,42 21,20 6 Bt c Kisimex 55% protein 8,88 55,56 6,80 23,35 7 BC Nam Hng Chang 55% protein 9,64 55,30 7,13 24,16 8 BC Nam Hng Chang 60% protein 10,11 60,03 6,97 20,72 9 BC Phan Thit 65% protein 9,08 65,04 6,10 18,25 10 Bt c Malaysia 60% protein 7,58 61,06 4,98 19,97 11 Bt c Peru 65% protein 7,22 65,94 4,92 18,96 Cc loi bt c nu trn dng trong sn xut thc n nui thy sn vi hm lng protein t 55% - 65% c mt s c im: m c gi tr trong khang: 7,2210,11%. Hm lng bo th : 4,92 -7,89%. Hm lng tro th : 18,25 24,23%. Hm lng x th : 0,83 -2,33%. nh gi s b khi so snh bt c c sn xut trong nc v bt c nhp khu cho thy cht lng bt c l tng ng v cc thnh phn protein th. Tuy nhin cc gi tr khc nh m, lipid, tro th bt c nhp ngai c gi tr thp hn. Tin hnh xc nh cc thnh phn ha hc c bn ca bt c thnh phm phi trn v mt s bt thy sn thng dng nh bt kh c lt, c b gai, bt ruc, bt u,

X th (%) 1,01 1,89 1,88 2,33 1,54 1,80 0,83 1,15 1,50 1,47 1,48

v tm. Ch s phn tch c m t trn hnh1. Cc phn tch cho thy bt c thnh phm c hm lng protein cao hn v hm lng x, tro thp hn cc loi bt thy sn. Thng thng trong sn xut thc n nui thy sn th cc bt c nguyn liu ca tng lai c ch c th thay th mt phn bt c cng nghip. Nhng bt c c hm lng protein cao nh bt c trch, c mi du c dng phi ch trong sn xut bt c thnh phm. xc nh cht lng protein ca mt loi bt c, cn thit phi xc nh thnh phn cc acid amin. Trong phm vi nghin cu, tin hnh ly mu v nh gi cht lng protein ca bt c Kin Giang 60% protein, cc thng s kim tra c m t trn hnh 2.

70 60 50 40 30 20 10 0

55.5

60.5 52.7 39.5 40.1 42.3

Protein(%) Lipid(%) Tro(%) X(%)

Bot ca 55% am

Bot ca 60% am

Bot au, vo tom

Bot au tom

Bot ruoc

Kho ca lat nghien

th 1: Thnh phn ha hc c bn ca mt s bt c thnh phm v bt c nguyn liu

3.3.2 Thnh phn a. a ca bt c Kin giang 60%

Trang 4

Hi Ngh Khoa Hc &

Phn ban Cng ngh Thc phm Sinh hc

12 10 8 6 4 2 0 5.31 3.03 1.77 5.72 3.22 3.93 2.31 3.41 9.73 10.29 9.06 7.79 7.93

A spart ic acid Glut amic acid Serine Glysine Hist idine A rginine+Threonine Proline A nalin

2.91

V aline M et hionine Cyst in +isoleucine

% Khoi lng

Leuocine Penylalanine Lysine

Hnh 2: Thnh phn cc acid amin ca bt c Kin Giang 60% protein Trn c s phn tch cho thy bt c Kin Giang 60% protein c cha hu ht cc acid amin thit yu. c bit hm lng lysine v methionine trong bt c l kh cao, y l hai loi acid amin rt cn thit v thng phi b sung vo trong sn xut thc n cho vt nui thy sn. 4. KT LUN 7 Thng qua vic xc nh mt s tnh cht ca cc loi bt c thng dng v ang c s dng ch bin thc n vt nui thy sn nc ta hin nay. Cc kt qu nghin cu chng t rng cc c tnh l nhng thng s th hin r cht lng ca bt c. Vic nh gi chnh xc cc c tnh ca nguyn liu bt c l c s quan trng cho vic xy dng khu phn thc n vt nui, ng thi l nn tng cn thit cho vic sn xut thc n nui thy sn t cht lng v hiu qu. 1 2 3 TI LIU THAM KHO Nguyn Trng Cn, Minh Phng. Nguyn liu ch bin thy sn, NXB Nng Nghip, H Ni(1990). Thnh phn v gi tr dinh dng ca thc n gia sc gia cm Vit nam, NXB Nng Nghip, H Ni (2000). Richard T. Lovell Department of Fisheries and Allied Aquaculture; Use Of Soybean Products In Diets For Aquaculter Species: Revised; Soybean Utilization Alternatives, The Center for Alternative Crops and Products, University of Minnesota, February 16-18(1988). 4 Joachim W. Hertrampf , Felicitas PiedadPascual; Handbook On Ingredient For Aquaculture Feeds; Kluver Acedemic Publisher (1999) . Proceeding of the aquaculture feed processing and nutrition workshop, Soybean American Association(1991). Fish nutrition, John E.Halver ; Ronald W.Hardy(2002). Joachim W.Hertrampt and Felicitas Piedad Pascual: Handbook on ingredients for aquaculture feeds, Kluwer Academic Publishers (2000).

5 6

Trang 5