Effects of dietary fermentation products of table leftovers on growth，muscle quality，immune enzyme activity and digestive function for <italic style="font-style: italic">Procambarus clarkii</italic>

JIAO Ting; XU Zhiwei; CAI Yunxia; GU Zemao

doi:10.13300/j.cnki.hnlkxb.2025.01.021

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Effects of dietary fermentation products of table leftovers on growth，muscle quality，immune enzyme activity and digestive function for Procambarus clarkii

Animal science·Veterinary medicine | 更新时间：2026-11-05

- Effects of dietary fermentation products of table leftovers on growth，muscle quality，immune enzyme activity and digestive function for Procambarus clarkii
- Journal of Huazhong Agricultural University Vol. 44, Issue 1, Pages: 191-200(2025)
- 作者机构：
  
  1.华中农业大学水产学院/双水双绿研究院/湖北洪山实验室/长江经济带大宗水生生物产业绿色发展教育部工程研究中心，武汉 430070
  2.北京嘉博文生物科技有限公司，北京 100015
- 作者简介：
- 基金信息：
- DOI：10.13300/j.cnki.hnlkxb.2025.01.021
  CLC： Q959.223⁺.63
- Received：30 June 2023，
  
  Published：15 January 2025
- 稿件说明：
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焦婷，徐智威，蔡云霞，等.餐厨剩余物发酵产物对克氏原螯虾生长、肌肉品质、免疫酶活和消化功能的影响［J］.华中农业大学学报，2025，44（1）：191‐200.

JIAO Ting,XU Zhiwei,CAI Yunxia,et al.Effects of dietary fermentation products of table leftovers on growth，muscle quality，immune enzyme activity and digestive function for Procambarus clarkii[J].Journal of Huazhong Agricultural University,2025,44(01):191-200.
焦婷，徐智威，蔡云霞，等.餐厨剩余物发酵产物对克氏原螯虾生长、肌肉品质、免疫酶活和消化功能的影响［J］.华中农业大学学报，2025，44（1）：191‐200. DOI： 10.13300/j.cnki.hnlkxb.2025.01.021.

JIAO Ting,XU Zhiwei,CAI Yunxia,et al.Effects of dietary fermentation products of table leftovers on growth，muscle quality，immune enzyme activity and digestive function for Procambarus clarkii[J].Journal of Huazhong Agricultural University,2025,44(01):191-200. DOI： 10.13300/j.cnki.hnlkxb.2025.01.021.

摘要

为综合评估餐厨剩余物发酵产物在克氏原螯虾（

Procambarus clarkii

）养殖中的适用性，试验在克氏原螯虾基础饲料中分别添加0（对照组）、3%、6%和9%比例的餐厨剩余物发酵产物，探究餐厨剩余物发酵产物对克氏原螯虾生长性能、肌肉品质、免疫与消化功能的影响。结果显示：（1）饲料中添加餐厨剩余物发酵产物饲喂30 d对克氏原螯虾增重率、肝胰腺指数、出肉率和特定生长率无显著影响（

0.05），但可显著提高存活率、总产出和总增重率，显著降低饲料系数（

0.05）； 6%添加组的总产出和总增重率最大，分别比对照组高52.70%和108.51%。（2）餐厨剩余物发酵产物的添加对肌肉粗蛋白含量无显著影响（

0.05），但可显著提高肌肉弹性（

0.05）； 3%和6%添加组肌肉粗脂肪含量较对照组显著降低12.61%和13.77%（

0.05）； 9%添加组肌肉中4种主要鲜味氨基酸总量显著低于对照组和3%添加组（

0.05）。（3）饲喂30 d时，6%添加组碱性磷酸酶、酸性磷酸酶和溶菌酶活性较对照组显著升高76.56%、65.28%和172.42%，且溶菌酶活性显著高于3%和9%添加组（

0.05）。（4）饲喂30 d时，3%添加组肝胰腺脂肪酶活性显著高于其他3组，餐厨剩余物

发酵产物添加组淀粉酶活性均显著升高（

0.05）；组织学观察显示6%添加组虾的肝胰腺形态较好，且富含R、E、F细胞。以上结果表明，餐厨剩余物发酵产物可以应用于克氏原螯虾饲料中，适宜添加量为6%，此时克氏原螯虾的存活率提高、饲料系数下降，可获得较好的总产出和总增重率，且肌肉品质、免疫力、消化功能整体提升，综合效益最好。

Abstract

In order to comprehensively evaluate the applicability of fermentation products of table leftovers in the culture of crayfish，

Procambarus clarkii

，we added different proportions （0/control group，3%，6% and 9%） of these fermentation products into the basic diet of crayfish，and investigated the effects of these fermentation products on growth performance，muscle quality，immune enzyme activity and digestive functions of crayfish. The results showed that：（1） Feeding diets containing fermentation products of table leftovers for 30 d did not significant affect weight gain rate，hepatosomatic index，meat yield，or specific growth rate of crayfish （

0.05），but significantly increased survival rate，total output and total weight gain rate，and significantly decreased feed conversion ratio （

0.05）. The total output and total weight gain rate of the group with a 6% addition were the highest，showing increases of 52.70% and 108.51%，respectively，compared with the control group. （2） Fermentation products of table leftovers had no significant effect on the crude protein content in the muscle of crayfish （

0.05），but significantly increased muscle springiness （

0.05）. The crude fat content in the groups with 3% and 6% additions was significantly reduced by 12.61% and 13.77%，respectively，compared with the control group （

0.05）. The content of four main delicious amino acids in the muscle of the 9% addition group was significantly lower than that in both the control group and the 3% addition group （

0.05）. （3） At 30 d，the activities of serum alkaline phosphatase，acid phosphatase and lysozyme in the 6% addition group were significantly increased by 7

6.56%，65.28% and 172.42%，respectively，compared with the control group，and lysozyme activity in the 6% addition group was significantly higher than that in the 3% and 9% added groups （

0.05）. （4） At 30 d，the lipase activity in the hepatopancreas of the group with 3% addition was significantly higher than that in the other three groups，and the amylase activity in the groups that received fermentation products was significantly higher than that in the control group （

0.05）. Histological observations showed that the morphology of the hepatopancreas was better in the group with a 6% addition，which contained abundant R，E，and F cells. These results demonstrate that fermentation products of table leftovers can be used in the diet of crayfish

，

with an optional addition level of 6%. In this case，the survival rate of crayfish has increased，while the feed conversion ratio has decreased，resulting in improved total output and total weight gain rate. Additionally，the muscle quality，immunity，and digestive function have all shown overall improvement，leading to optional comprehensive benefits.

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Effects of dietary fermentation products of table leftovers on growth，muscle quality，immune enzyme activity and digestive function for Procambarus clarkii

DOI：10.13300/j.cnki.hnlkxb.2025.01.021

摘要

Abstract

关键词

Keywords

references