Abstract:

The nutritional value and nutritional components of the muscle of yellow cheek carp cultured in cages with
compound feed were determined and analyzed using routine methods. The contents of general nutritional components,
fatty acids and amino acids were compared between yellow cheek carp and several other economical fishes. The results
showed that the flesh content of yellow cheek carp was 74.69%, and the contents of water, protein, fat and ash in its flesh
were 72.87%, 18.61%, 6.60% and 1.10% respectively. The contents of 17 amino acids, taste-active amino acids and lysine
relative to the dry matter of the flesh were 75.87%, 31.44% and 7.76%, respectively and the necessary amino acids index
was 94.08. A total of 18 kinds of fatty acids including nervonic acid were detected in the flesh of the fish by GS-MS, and
the relative contents of saturated fatty acid (SUFA),monounsaturated fatty acid (MUSFA), and polyunsaturzted fatty acid
(PUFA) were 23.36%, 57.07% and 19.54%, respectively, with a n-3/n-6 ratio of 1.21 and EPA and DHA together accounting
8.67% of total fatty acids. Ten mineral elements were detected in its muscle with selenium being more abundant. The muscle
nutritional value as well as protein and fat contents of yellow cheek carp cultured in cages with compound feed are higher
than those of wild yellow cheek carp and cultured yellow cheek carp fed with bait fish.

Key words: yellow cheek carp (Elopichthys bambusa), nutrient components, amino acid, fatty acids, minerals