不同年龄野生和养殖兴凯湖翘嘴鲌肌肉营养成分分析

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不同年龄野生和养殖兴凯湖翘嘴鲌肌肉营养成分分析
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作者单位:东北农业大学, 黑龙江 哈尔滨 150030
作者简介:王琨(1982-), 女, 博士, 主要从事水产动物遗传育种与繁殖研究. E-mail: kun_5782@163.com
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中图分类号:TS201.2
基金项目:黑龙江省自然科学基金(C200934).

Analysis on nutritive composition of muscle in wild and cultured Culter alburnus populations in Xingkai Lake at different ages

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Northeast Agricultural University, Harbin 150030, China

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龄兴凯湖翘嘴鲌, 龄兴凯湖翘嘴鲌野生和养殖群体肌肉营养成分含量无显著差异>0. 05P<0.05), 和。兴凯湖翘嘴鲌野生与养殖群体蛋白质含量较高具有较高的营养价值和食用价值, 应适当添加限制性氨基酸蛋氨酸和胱氨酸适当添加甘氨酸和谷氨酸

Abstract:

We compared the muscle constituents and quality of age 2, 4, and 6 wild and cultured Heilongjiang Province. There was no significant difference in muscle components between wild and cultured populations of>0.05). However, the moisture and crude protein contents were significantly higher in the wild population than in the cultured population. Conversely, the crude fat content was significantly lower in wild population than in the cultured population (<0.05) for both age 2 and age 4 fish. Compared with the common farmed fish, the Ca and P content of wild in Xingkai Lake was high and there was no difference in amino adid composition in wild and cultured populations. Of the amino acids, glycine was the most common, followed by glutamate and lysine. The total amino acid (TAA), EAA), and delicious amino acid contents were significantly higher in the wild population than in the cultured population for age 4 and 6 individuals (<0.05). Our results suggest that theproteincontentis highin both the wildandculturedpopulationsof in Xingkai Lakeand that these fish have highnutritionalandedible value. Compared with the cultured population, the nutritional value and taste of the meat was superior in the wild population, and this advantage increased with the age of the fish. Our data provide a basis for evaluating the nutritional value of and for developing manufactured feed for cultured fish. Based on our observations, artificial feeds for in Xingkai Lake should include methionine and cystine to improve the nutritional value whereas glycine and glutamic acid should be added to improve the flavor of cultured fish.

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王琨,程宝晶,刘斌,陈晓婷,郝其睿,赵荣伟,韩英.不同年龄野生和养殖兴凯湖翘嘴鲌肌肉营养成分分析[J].中国水产科学,2012,19(5):906-912
WANG Kun, CHENG Baojing, LIU Bin, CHEN Xiaoting, HAO Qirui, ZHAO Rongwei, HAN Ying. Analysis on nutritive composition of muscle in wild and cultured Culter alburnus populations in Xingkai Lake at different ages[J]. Journal of Fishery Sciences of China,2012,19(5):906-912

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在线发布日期: 2012-10-15
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