Abstract:

The nutritional components and nutritional quality of mature eggs of Hucho taimen were evaluated in this study.
The results showed that the contents of crude protein, crude fat, moisture, and crude ash in fresh eggs of Hucho taimen were
33.450%, 6.432%, 56.683% and 3.418%, respectively. Seventeen common amino acids including seven essential amino
acids (EAA) and ten nonessential amino acids (NEAA) were found with total amino acids (TAA) accounting for 26.823%,
among which glutamic acid (Glu) had the highest content of 2.931%, followed by leucine (Leu, 2.627%), alanine (Ala,
2.370%) and lysine (Lys, 2.142%). The amounts of EAA and NEAA were 11.677% and 15.146%, respectively. It is clear
that the contents of different amino acids are stable and the essential amino acid composition meets the standard of the Food
and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO). According to amino acid score
(AAS), the first limiting amino acid was valine (Val) and the second limiting amino acids were methionine (Met) and cystine
(Cys), but according to chemical score (CS), the first limiting amino acids were methionine (Met) and cystine (Cys) and the
second limiting amino acid was valine (Val). Moreover, the essential amino acid index (EAAI) was 81.905. Totally 25 main
fatty acids were detected in mature eggs of Hucho taimen including 8 saturated fatty acids accounting for 1.308% of the fresh
eggs and 22.497% of the total fatty acids, 17 unsaturated fatty acids accounting for 4.483% of the fresh eggs and 77.503%
of the total fatty acids, 6 mono-unsaturated fatty acids (MUFA) and 11 polyunsaturated fatty acids (PUFA). In conclusion,
Hucho taimen is a good source of high-quality protein, amino acids and fatty acids.

Key words: Hucho taimen, fish egg, amino acid, fatty acid, nutritional evaluation