METHOD FOR DECREASING BODY FAT OF CULTURED FISH

摘要

PROBLEM TO BE SOLVED: To provide a meat quality-improving method for cultured fish which improves the fish to have meat quality having moderately plenty of fat and increasing yield of edible parts.

SOLUTION: This meat quality improving method for cultured fish comprises giving cultured fish red pepper or a meat quality improving agent comprising red pepper components. The meat quality improving agent is added into feed to be given. The feed is added with 0.1-25 pt(s).wt. of the meat quality improving agent based on 100 pts.wt. of a feed raw material.

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