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当前位置: 首页 > 文章 > 鳡鱼肌肉营养成分测定及评价 食品科学 2014,35 (15) 238-242
Position: Home > Articles > Analysis and Evaluation of Nutrient Components in Muscle of Yellow Cheek Carp FOOD SCIENCE 2014,35 (15) 238-242

鳡鱼肌肉营养成分测定及评价

作  者：
王苗苗;王海磊;罗庆华;向建国;吴沛霖;黄美娥
单  位：
湖南省食品药品职业学院;湖南农业大学动物科技学院;吉首大学林产化工工程湖南省重点实验室;中南民族大学生命科学学院
关键词：
鳡鱼;营养成分;氨基酸;脂肪酸;矿物质
摘  要：
分析评价了配合饲料网箱养殖鳡鱼肌肉的一般营养成分、氨基酸、脂肪酸和矿物质含量。结果表明:鳡鱼的平均含肉率为74.69%,肌肉中的水分、蛋白质、脂肪和灰分含量分别为72.87%、18.61%、6.60%和1.10%;17种氨基酸总量为75.87%,其中呈味氨基酸含量总量高至28.91%,赖氨酸含量最高为7.76%,必需氨基酸指数为94.08;鳡鱼肌肉中共检出18种脂肪酸,包括神经酸,其中单不饱和脂肪酸含量为57.07%,多不饱和脂肪酸含量为19.54%,n-3与n-6系列脂肪酸比值为1.21,二十碳五烯酸和二十二碳六烯酸总量达到8.67%。肌肉中所测10种矿质元素,硒含量丰富。配合饲料养殖鳡鱼肌肉营养价值很高,其脂肪与蛋白质质量优于野生鳡鱼与饵料鱼养殖鳡鱼。
译  名：
Analysis and Evaluation of Nutrient Components in Muscle of Yellow Cheek Carp
作  者：
WANG Miao-miao;WANG Hai-lei;LUO Qing-hua;XIANG Jian-guo;WU Pei-lin;HUANG Mei-e;Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University;College of Animal Science and Technology, Hunan Agricultural University;College of Life Sciences, South-Central University for Nationalities;Hunan Food and Drug Vocational College;
关键词：
yellow cheek carp(Elopichthys bambusa);;nutrient components;;amino acid;;fatty acids;;minerals
摘  要：
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.

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