野生与养殖鳡鱼肌肉的营养成分比较

食品科学 ›› 2012, Vol. 33 ›› Issue (17): 258-262.

野生与养殖鳡鱼肌肉的营养成分比较

戴阳军，刘峥兆，王雪锋，刘晶晶，韩曜平*

常熟理工学院生物与食品工程学院

收稿日期:2012-04-23 修回日期:2012-07-30 出版日期:2012-09-15 发布日期:2012-11-09
通讯作者: 韩曜平 E-mail:hanyaop@163.com

Comparison of Nutrient Composition in Muscles of Wild and Farmed Yellowcheek Carp

Received:2012-04-23 Revised:2012-07-30 Online:2012-09-15 Published:2012-11-09

摘要/Abstract

摘要： 对野生鳡鱼和养殖鳡鱼的营养品质进行研究。结果表明：这两种鱼肌肉中水分含量差异不显著(P＝0.07779＞0.05)，而粗蛋白、粗灰分含量野生鳡鱼显著高于养殖鳡鱼(P＝0.00115、0.00415＜0.05)，养殖鳡鱼粗脂肪含量显著高于野生鳡鱼(P＝0.000215＜0.05)。养殖鳡鱼的必需氨基酸指数为94.16，而野生鳡鱼则为66.03，其构成比例符合联合国粮农组织/世界卫生组织(FAO/WHO)的标准。野生和养殖鳡鱼肌肉脂肪酸中二十碳五烯酸(EPA)+二十二碳六烯酸(DHA)含量分别为4.25%和4.8%。综合所得结果，养殖鳡鱼氨基酸组成及结构、EPA+DHA含量均优于野生鳡鱼，但野生鳡鱼蛋白质含量与n-3/n-6多不饱和脂肪酸(PUFA)比例优于养殖鳡鱼。

关键词: 鳡鱼, 肌肉, 营养品质

Abstract: A comparative analysis on the nutrient composition of muscles of wild and farmed yellowcheek carp was carried out in the present study. The results showed that wild and farmed yellowcheek carp muscles did not significantly differ in water content (P = 0.07779 ＞ 0.05). Wild yellowcheek carp was significantly higher in the contents of crude protein and ash than farmed yellowcheek carp (P= 0.00115, 0.00415 ＜ 0.05), while crude fat content in farmed yellowcheek carp was significantly higher than in wild yellowcheek carp (P= 0.000215 ＜ 0.05). The essential amino acid index of farmed yellowcheek carp muscle was 94.16 compared with 66.03 for mild yellowcheek carp muscle. Both values meet the FAO/WHO requirements. The total percentage of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in wild and farmed yellowcheek carp muscles represented 4.25% and 4.8% of total fatty acids, respectively. Taken collectively, the results obtained suggest that farmed yellowcheek carp is superior to wild yellowcheek carp in terms of both amino acid composition and total content of EPA and DHA, while wild yellowcheek carp is superior in terms of protein content and n-3/n-6 PUFA ratio.

Key words: yellowcheek carp, muscle, nutritional quality

戴阳军，刘峥兆，王雪锋，刘晶晶，韩曜平*. 野生与养殖鳡鱼肌肉的营养成分比较[J]. 食品科学, 2012, 33(17): 258-262.

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