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当前位置: 首页 > 文章 > 流沙湾海区不同规格马氏珠母贝氨基酸组成的研究 广东海洋大学学报 2017 (4) 86-91
Position: Home > Articles > Amino Acid Composition of Pearl Oyster Pinctada fucata martensii at the Different Size Groups in Liusha Bay Journal of Guangdong Ocean University 2017 (4) 86-91

流沙湾海区不同规格马氏珠母贝氨基酸组成的研究

作  者：
杨创业;廖永山;蔡炜裕;黄荣莲;王庆恒;邓岳文;杜晓东
单  位：
广东省珍珠养殖与加工工程技术研究中心;广东海洋大学水产学院
关键词：
马氏珠母贝;不同规格;生化成分;氨基酸
摘  要：
以小(S)、中(M)和大(L)3种规格组马氏珠母贝(Pinctada fucata martensii)为材料,分析不同发育阶段马氏珠母贝的常规营养成分和氨基酸组成变化。结果表明:S组、M组和L组的粗蛋白质量分数分别为59.96%、65.48%和66.80%,粗脂肪质量分数分别为4.06%、4.51%和5.83%,粗灰分质量分数分别为22.24%、18.34%和16.90%,无氮浸出物质量分数分别为13.75%、11.66%和10.48%;S组、M组和L组马氏珠母贝软体部必需氨基酸(EAA)的质量分数分别为17.55%、18.76%和19.44%,必需氨基酸占总氨基酸比率(EAA/TAA)分别为36.57%、36.57%和36.89%;呈味氨基酸(DAA)的质量分数分别为22.50%、24.01%和24.31%,呈味氨基酸占总氨基酸比例(DAA/TAA)分别为46.89%、46.79%和46.26%。随着贝体的生长发育,粗蛋白和粗脂肪的质量分数逐渐升高,粗灰分和无氮浸出物的质量分数逐渐降低;各氨基酸(Gly除外)质量分数呈升高的趋势,且EAA和DAA的质量分数显著升高(P<0.05)。
译  名：
Amino Acid Composition of Pearl Oyster Pinctada fucata martensii at the Different Size Groups in Liusha Bay
作  者：
YANG Chuang-ye;LIAO Yong-shan;CAI Wei-yu;HUANG Rong-lian;WANG Qing-heng;DENG Yue-wen;DU Xiao-dong;Fisheries College, Guangdong Ocean University;Pearl Breeding and Processing Engineering Technology Research Center of Guangdong Province;
关键词：
Pinctada fucata martensii;;different size;;biochemical composition;;amino acids
摘  要：
This study compared and analyzed the biochemical composition and amino acids composition of pearl oyster(Pinctada fucata martensii) at the different size groups including large groups, middle groups and small groups with(26.22 ± 4.24)g,(13.91 ± 2.57)g and(6.05 ± 1.28)g, respectively. The results showed that mass fraction of crude protein of P. f. martensii at the different size groups were 59.96%, 65.48% and 66.80%, respectively; the mass fraction of crude lipid were 4.06%, 4.51% and 5.83%, respectively; the mass fraction of ash were 22.24%, 18.34% and 16.90%, respectively; and the mass fraction of nitrogen free extract were 13.75%, 11.66% and 10.48%, respectively. And the mass fraction of essential amino acids(EAA) at large groups, middle groups and small groups were 17.55%, 18.76% and 19.44%, respectively; the ratios of EAA and total amino acids(TAA) were 36.57%, 36.57% and 36.89%, respectively; the mass fraction of delicious amino acids(DAA) were 22.50%, 24.01% and 24.31%, respectively; the ratios of DAA and TAA were 46.89%, 46.79% and 46.26%, respectively. With the growth and development of P. f. martensii, the mass fraction of crude protein and crude lipid increased gradually, but the mass fraction of ash and nitrogen-free extract decreased gradually. Except Glycine, the average mass fraction of amino acids, the EAA and DAA increased significantly with the growth and development of individuals in a certain stage. It cloud provide basic data and theoretical data for the development of pearl oyster artificial diets.

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