| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve the problem that since sweetfish move to herbivory with growth from a young fish period, sweetfish have difficulty in having a flavor characteristic of sweetfish even with promotion of growth by an omnivorous feed. <P>SOLUTION: The method for improving feed efficiency of cultured sweetfish and bettering eating qualities of cultured sweetfish includes adding a flavoring agent that comprises leaf alcohol as a main component blended with a plurality of other vegetable perfumes to a commercial sweetfish feed. Leaf aldehyde, etc., may be cited as leaf-like fragrance components as a flavoring agent besides leaf alcohol. The leaf-like components are produced by a well-known method, may be extracts or synthetic products and are optimally food additives preferably derived from plant extracts. Laurel leaf oil, hinoki oil, peppermint oil, lemon oil and ginger oil are used as other vegetable fragrance components and a food additive optimally of vegetable extract is preferably used. The flavoring agent comprises these perfumes. <P>COPYRIGHT: (C)2012,JPO&INPIT |
