Microsoft Word 胡园_new_.doc

Size: px

Start display at page:

Download "Microsoft Word 胡园_new_.doc"

惇酸温
7 years ago
Views:

1 39 4 Vol. 39, No ACTA HYDROBIOLOGICA SINICA Jul., doi: / 胡园, 3 周朝生王瑶华, 4 胡利华郑伊诺潘齐存 5 戴勇蒋倩倩吴越 (1., ; 2., ; 3., ; 4., ; 5., ) : (Anguilla japonica),, (P<0.05), (P<0.05) (P<0.05) 50.22% 54.10%, 42.56% 45.80%(P<0.05) (65.96% 67.51%), C18: 1n9 (38.64% 44.79%) (Fe Ca Cu Na) (Fe Mn Na) (P<0.05), Zn (P<0.05),,, : ; ; ; ; ; 中图分类号 : S965.2 文献标识码 : A 文章编号 : (2015) (Anguilla japonica),,,,,,,, [1 3],,, [4],, (),,, 收稿日期 : ; 修订日期 : 基金项目 : ( ); ( ); (No.C ) 作者简介 : (1988 ),, ; ; yuanhu2009great@163.com 通信作者 : (1972 ),, ; ; zcscll@126.com

2 4 : 731, 6, (243.99±1.34) g, (58.89±0.67) cm; , 6, (221.67±1.89) g, (54.06±0.34) cm 1.2 Labcono EL-104 L-8900 Varian 450-GC ( ) Varian AA-240FS/ GTA Eppendorf Milestone ETHOS1 BUCHI K-360 SB-5200DT 1.3 6,,,,, 20, (GB ), (GB ), (GB/T ), (GB ) (6 mol/l HCl), GB/T L [5],, HNO 3 -H 2 O 2,, (, %)= (, %) (100)/100 (1) SAS9.1, ± (Means±SD), P< , (54.96% 61.29%) (46.72% 44.71%)(3.19% 3.07%) (65.27% 68.90%) (55.02% 57.84%)(4.66% 4.03%), (48.08% 48.35%) (40.45% 38.66%)(P<0.05) (P<0.05), (P>0.05)(1), (%, ) 19.11± ±0.13, (%, ) 21.65± ±1.00,,, 表 1 海淡水养殖日本鳗鲡肌肉和鱼皮的主要营养物质 Tab. 1 The major nutritional components in the muscles and skins of the seawater- and freshwater-cultured Anguilla japonica Maricultured Freshwater-cultured Nutrient composition Muscle Skin Muscle Skin Moisture 65.27±0.76 b 54.96±0.46 d 68.90±0.17 a 61.29±0.94 c Crude protein 55.02±0.39 b 46.72±2.14 c 57.84±0.43 a 44.71±1.10 c Crude fat 40.45±0.77 b 48.08±0.68 a 38.66±0.92 b 48.35±2.69 a Ash 4.66±0.14 a 3.19±0.10 b 4.03±0.83 a 3.07±0.20 b :, ± (n=3), (P<0.05) Note: Results are given as means (%, dry weight)±sd (n=3). In the same column, values with different letter superscripts mean significant different (P<0.05)

3 , 7 (EAA) 2 (HEAA) 8 (NEAA), 50.22% 54.10%, 42.56% 45.80% (19.19% 21.84%) (10.34% 10.71%) EAA/TAA 38.21% 40.37%, EAA/ NEAA 61.84% 67.70% (P>0.05), 13 (P<0.05) (P<0.05), 13 (P>0.05) ( Glu Asp Gly Ala),, [6] 表 2 海淡水养殖日本鳗鲡肌肉和鱼皮的氨基酸含量 Tab. 2 The amino acid components in the muscles and skins of the seawater- and freshwater-cultured Anguilla japonica Maricultured Freshwater-cultured Amino acid category Amino acid kind Muscle Skin Muscle Skin Essential amino acids Semi-essential amino acid Non-essential amino acid (Leu) 4.02±0.06 b 1.98±0.11 c 4.53±0.07 a 1.95±0.01 c (Ile) 2.31±0.06 b 0.95±0.07 c 2.66±0.04 a 0.94±0.02 c (Met) 1.59±0.03 b 0.89±0.05 c 1.67±0.03 a 0.89±0.03 c (Phe) 2.27±0.02 b 1.80±0.28 c 2.70±0.25 a 1.96±0.24 bc (Thr) 2.21±0.01 b 1.34±0.05 c 2.46±0.06 a 1.31±0.02 c (Val) 2.57±0.02 b 1.26±0.07 c 2.89±0.04 a 1.24±0.01 c (Lys) 4.23±0.04 b 2.11±0.34 c 4.94±0.25 a 2.42±0.30 c (His) 1.84±0.01 b 0.82±0.10 d 2.50±0.06 a 0.96±0.07 c (Arg) 3.29±0.01 b 3.47±0.19 ab 3.30±0.06 b 3.74±0.22 a (Glu) 7.31±0.06 b 4.60±0.21 c 7.85±0.21 a 4.72±0.12 c (Asp) 4.74±0.03 b 2.87±0.13 c 5.29±0.13 a 3.00±0.07 c (Ser) 2.02±0.01 b 1.55±0.06 d 2.17±0.04 a 1.76±0.07 c (Gly) 3.88±0.12 c 8.79±0.62 b 3.20±0.06 c 9.79±0.77 a (Ala) 3.33±0.03 b 4.13±0.23 a 3.38±0.05 b 4.44±0.29 a (Cys) 0.65±0.04 b 0.47±0.01 c 0.74±0.06 a 0.49±0.01 c (Tyr) 1.67±0.02 b 0.81±0.04 c 1.86±0.04 a 0.80±0.04 c (Pro) 2.31±0.04 c 4.70±0.24 b 1.97±0.05 c 5.40±0.35 a (TAA) Total amino acids 50.22±0.12 b 42.56±2.40 d 54.10±1.00 a 45.80±1.85 c (EAA) Total essential amino acids 19.19±0.22 b 10.34±0.82 c 21.84±0.51 a 10.71±0.53 c EAA/TAA(%) Essential amino acids/total amino acids EAA/NEAA(%) Essential amino acids/non-essential amino acid (%) Delicious amino acids (%) The flavour of total amino acids ±0.24 b 20.40±1.19 ab 19.72±0.45 b 21.95±1.25 a 38.35±0.21 b 47.92±0.37 a 36.44±0.49 c 47.91±0.65 a :, ± (n=3), (P<0.05); Note: Results are given as means (%, dry weight)±sd (n=3). In the same column, values with different letter superscripts mean significant different (P<0.05); the same applies below

4 4 : > > ( )> ( ); > > > (47.92% 47.91%) (38.35% 36.44%), (P<0.05) ( 3), 7 Tab. 3 表 3 海淡水养殖日本鳗鲡鱼肉和鱼皮脂肪酸的组成及含量 The fatty acids components in the muscles and skins of the seawater- and freshwater-cultured Anguilla japonica Maricultured Freshwater-cultured Fatty acids type Muscle Skin Muscle Skin (C14: 0) Methyl myristate 5.281±0.032 a 4.300±0.346 b 4.571±0.124 b 5.107±0.140 a (C15: 0) Methyl pentadecanoate 0.285±0.005 b 0.265±0.014 c 0.279±0.006 bc 0.308±0.002 a (C16: 0) Methyl palitate ±0.185 c ±0.663 c ±0.040 b ±0.279 a (C17: 0) Methyl heptadecanoate 0.219±0.002 c 0.204±0.005 d 0.251±0.002 b 0.269±0.004 a (C18: 0) Methyl stearate 5.391±0.045 b 5.572±0.175 a 3.882±0.016 d 3.994±0.050 c (C20: 0) Methyl arachidate 0.175±0.007 a 0.181±0.028 a 0.137±0.022 b 0.132±0.003 b (C22:0) Methyl behenate 0.048±0.002 a 0.034±0.012 b 0.039±0.003 ab 0.034±0.002 b SFA Saturated fatty acid (C14: 1) Methyl myristoleate 0.214±0.004 b 0.115±0.019 c 0.237±0.009 a 0.253±0.006 a (C16: 1) Methyl palmitoleate 8.860±0.039 b 7.713±0.397 c 9.671±0.067 a 9.866±0.117 a (C17: 1) Methyl cis-10-heptadecenoate 0.275±0.010 ab 0.252±0.001 b 0.336±0.030 a 0.403±0.003 a (C18: 1n9) Methyl oleate/elaidate ±0.103 b ±0.860 a ±0.239 c ±0.114 c (C20: 1n9) Cis-11-Eicosenoic acid methyl easter 1.294±0.019 a 1.466±0.100 c 2.093±0.010 b 2.035±0.088 a (C22: 1n9) Methyl erucate 0.218±0.062 a 0.202±0.092 a 0.348±0.160 a 0.254±0.082 a MUFA Monounsaturated fatty acid (C18: 2n6) Methyl linoleate/linolelaidate 3.131±0.027 b 3.803±0.013 a 2.518±0.021 c 2.741± d r- (C18: 3N6) Methyl r-linolenate 0.114±0.002 b 0.125±0.006 a 0.109±0.002 b 0.115±0.005 b (C18: 3N3) Methyl a-linolenate 0.445±0.005 d 0.508±0.011 c 0.536±0.021 b 0.565±0.010 a (C20: 2) cis-11,14-eicosadienoic acid methyl ester 0.280±0.006 a 0.269±0.011 a 0.232±0.026 b 0.211±0.008 b (C20: 3n3) cis-11,14,17-eicosatrienoic acid methyl ester 0.670±0.003 b 0.699±0.083 b 0.820±0.057 a 0.720±0.061 ab (C20: 3n6) cis-8,11,14-eicosatrienoic acid methyl ester 0.309±0.020 a 0.311±0.034 a 0.177±0.034 b 0.163±0.018 b (C20: 4n6), AA Methyl arachidonate 0.074±0.010 a 0.096±0.037 a 0.227±0.151 a 0.162±0.030 a (C20: 5n3), EPA cis-5,8,11,14,17-eicosapenta enoic acid methyl ester 2.481±0.036 b 2.135±0.007 c 2.564±0.030 a 2.216±0.072 c (C22: 2) cis-13,16-docosadienoic acid methyl ester 0.054±0.012 a 0.043±0.025 a 0.055±0.015 a 0.039±0.011 a (C22: 6n3), DHA cis-4,7,10,13,16,19-docosahe xaenoic acid methyl ester 5.339±0.130 c 4.973±0.132 d 8.885±0.118 a 7.574±0.267 b PUFA Polyunsaturated fatty acid DHA/EPA EPA+DHA 7.82±0.17 c 7.11±0.14 d 11.45±0.15 a 9.79±0.34 b n3pufa 8.94±0.17 c 8.32±0.23 d 12.80±0.22 a 11.07±0.41 b n6 PUFA 3.63±0.06 b 4.34±0.09 a 3.03±0.21 c 3.18±0.07 c n3/ n6pufa

5 (Saturated fatty acid, SFA) 16 (Unsaturated fatty acid, UFA), (Monounsaturated fatty acid, MUFA) 6 (Polyunsaturated fatty acid, PUFA) 10 SFA C14:0( ) C16: 0( ) C18: 0 ( ), 3.88% 24.11% C18: 0 (P<0.05), C16:0 (P<0.05); MUFA C16: 1( ) C18: 1n9( ), 7.71% 9.87% 38.64% 44.79%, C16: 1 (P<0.05), C18: 1n9 (P<0.05); PUFA C22: 6n3 (, DHA) C20: 5n3 (, EPA) C18: 2n6 (), 2.14% 8.89%, DHA (P<0.05), EPA (P<0.05), EPA (P>0.05),, 67.25% 67.50% 67.51% 65.96%,,,, C18: 1n9, 43.49% 38.70% 44.79% 38.64%, K Na Mg Ca, Zn Fe Cu Mn : K Na Ca Mg Zn Fe Cu Mn; : Ca K Na Mg Zn Fe Mn Cu; K 3, Ca 4 10 Fe Ca Cu Na (P<0.05), Ca Cu 2 ; Zn Mg (P<0.05); Mn K (P>0.05) Fe Mn Na (P<0.05); Zn (P<0.05); Ca Cu Mg K (P>0.05) 3, [7], [6, 8] [9],, (P<0.05), [9] Tab. 4 表 4 海淡水养殖日本鳗鲡肌肉和鱼皮矿物质元素含量的比较 The mineral element components in the muscles and skins of the seawater- and freshwater-cultured Anguilla japonica Maricultured Freshwater-cultured Mineral elements (mg/kg) Muscle Skin Muscle Skin Zn 58.18±3.82 d 80.46±4.03 b 66.99±2.27 c ±2.99 a Fe 20.79±2.46 a 19.41±1.17 a 12.06±1.16 b 11.09±1.57 b Ca ± b ± a ±95.71 c ± a Cu 1.85±0.24 a 0.84±0.06 b 0.88±0.11 b 1.13±0.16 b Mg ±26.16 b ±2.80 c ±5.05 a ±33.63 c Mn 1.27±0.20 c 4.61±0.02 a 1.16±0.12 c 2.70±0.1 b K ± a ± b ± a ± b Na ±88.94 a ±22.09 a ±51.09 b ± b

6 4 : 735 (Ctenopharyngodon idellus) [10] (Silurus asotus) [11] (Xenocypris microlepis Bleeker) 21.66% 18.72%( ),, (Acipenser schrenckii) (5.78%) [12] (Oncorhynchus mikiss) (8.80%) [13] (Thunnus albacares) (8.98%) [14],,, (P<0.05),, [6, 15] [16] (14.59% 15.97%), Takahiro [17] (18.9% 19.0%), Ashild [18] (Salmo salar) (Oncorhynchus mykiss), [19], [20], ( ) 4.60% 9.79%,, [21] FAO/WHO, EAA/TAA 40%, EAA/NEAA 60% [6] EAA/TAA EAA/NEAA,, [22], 4, (P<0.05),,, [23, 24] [25, 26],, MUFA> SFA> PUFA; SFA 32.45% 33.47%; MUFA 51.39% 54.54%; PUFA 12.90% 16.12%; C18:1, C16:1, C22:6, [27] : C16:0 C18:0, C18:1, C16:0 C18:1 β- [28] SFA 30.6%, UFA 68.2%, HUFA 18.9% (Essential fatty acid, EFA), [29], a- (18:3n3) EPA(20:5n-3) DHA(22:6n-3) n-3 (18:2n-6) r- (18:3n-6) (20:4n-6) n-6,, n-6 PUFAs, n-3 PUFAs

7 736 39, n-6/n-3, n-3/n-6, 5 10 [30 32], n-3 n-6, n-3 n-6 [33, 34] n3 PUFA (12.80% 11.08%)(8.94% 8.32%), n6 PUFA (3.03% 3.18%) (3.63% 4.34%), n-3 ; n3 / n6 PUFA 1.92% 4.22%, n3 PUFA, ( )( ),, [35, 36 ] [37] n-3 (n-3 HUFA) C18:1n-9, C22:6n-3, C18:1n-9 (P<0.05), C22:6n-3, n-3 EPA DHA, DHA/EPA , DHA,,, Na K Mg Ca, Fe Zn, K 8, [38] [39], (4.66% 3.19%)(4.03% 3.07%),,, Zn (P<0.05), Zn [40] 6 (Anguilla japonica),,, [1] Zheng F Y, Shi C B, Pan H J, et al. Isolation and identification of pathogen from diseased Anguilla anguilla [J]. Journal of Shanghai Fisheries University, 2005, 24(3): [,,,.., 2005, 24(3): ] [2] Xu J S. Studies on the technique for culturing Anguilla japonica and Anguilla rastrata by water recirculating system [D]. Thesis for Master of Science. Jimei University, Guangzhou [..,,. 2012] [3] Ding H T. Research on dynamic of glass eel (Anguilla japonica Temminck et Schlegel) resource in Yangtze estuary [D]. Thesis for Master of Science. Shanghai Fisheries University, Shanghai [. (Anguilla japonica Temminck et Schlegel).,,. 2010] [4] Hu L H, Yan M C, Zheng J H, et al. Effect of salinity on growth and nonspecific immue enzyme activities of Anguilla japonica [J]. Journal of Oceanography in Taiwan Strait, 2011, 30(4): [,,,.., 2011, 30(4): ] [5] Bu J Z. Study on nutrition and flavor components of three kinds of sea crabs [D]. Thesis for Master of Science. Zhejiang Gongshang University, Zhejiang [..,,, 2012] [6] Wang X F, Gu H X, Guo Q L, et al. Nutritional composition analysis of marine cultured and fresh-water cultured Scylla serrata [J]. Food Chemistry, 2010, 31(23): [,,,.

8 4 : 737., 2010, 31(23): ] [7] Tan D Q, Wang J W, Dan S G. The ratio of flesh to body and analysis on nutritive composition of muscle in Ancherythroculter nigrocauda [J]. Acta Hydrobiologica Sinica, 2004, 2(3): [,,. 鮊., 2004, 2(3): ] [8] Chang Q, Xiong B X, Long L Q. A study of crude protein and amino acid of different sizes cultured eel (Anguilla japonica) [J]. Acta Hydrobiologica Sinica, 1997, 21(4): [,,.., 1997, 21(4): ] [9] Liu B H, Yu E M, Xie J, et al. Research on physical and chemical characteristics of collagen in muscle and skin of crispy flesh Huan [J]. Jiangsu Agricultural Sciences, 2012, 40(2): [,,,.., 2012, 40(2): ] [10] Jiang J W, Han X Q, Fu Z R, et al. Comparative analysis of the main nutritional components in muscle and skin of male and female Silurus asotus [J]. Journal of Jimei University, 2012, 17(1): 6 12 [,,,.. (). 2012, 17(1): 6 12] [11] Han X Q, Song W P, Jiang J F, et al. Analysis and evaluation of nutritional value of protein of different tissues from female and male Xenocypris microlepis Bleeker [J]. Journal of Guangdong Ocean University, 2013, 33(3): [,,,.., 2013, 33(3): 33 40] [12] Hu Y L, Cheng B, Yuan Q, et al. Evaluation on nutrition components in the skin of Acipenser schrenckii [J]. Freshwater Fisheries, 2006, 36(3): [,,,.., 2006, 36(3): 50 52] [13] Liu C L, Li J, Zhang S L, et al. Study of nutrition components and collagen-extracted on Oncorhynchus mikiss skin [J]. Food Research and Development, 2013, 34(8): [,,,.., 2013, 34(8): 97 99] [14] Yang S Q, Zheng S K, Zhou C X, et al. Analysis of proximate and amino acid composition of three fish skins [J]. Journal of Guangdong Ocean University, 2010, 30(1): [,,,. 3., 2010, 30(1): ] [15] Peng Y X, Xu X, Cheng Y L, et al. Comparative analysis of nutrients in muscles of pacific white leg shrimp Litopenaeus vannamei cultured in seawater and freshwater [J]. Fisheries Science, 2013, 32(8): [,,,.., 2013, 32(8): ] [16] Yang L. Comparison of morphological variations, flesh quality and relative biochemical character of Anguilla japonica from three different aquaculture models [D]. Thesis for Master Science. Zhejiang Ocean University, Zhoushan [.., ] [17] Takahiro Oku., Akira Sugawara., Malay Choudhury, et al. Lipid and fatty acid compositions differentiate between wild and cultured Japanese eel (Anguilla japonica) [J]. Food Chemistry, 2009, 115: [18] Ashild krogdahl, Anne Sundby, Jan J. Olli. Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) digest and metabolize nutrients differently. Effects of water salinity and dietary starch level [J]. Aquaculture, 2004, 229: [19] Lin H R. Fish Physiology [M]. Guanzhou: Sun Yat-sen University Press. 2011, 5 10 [.. :. 2011, 5 10] [20] Lin X X, Yan S A, Qian A P, et al. Amino acid analysis of Anguilla Marmorata Muscle [J]. Chinese Agricultural Science Bulletin, 2012, 28(29): [,,,.., 2012, 28(29): ] [21] Mao Y Z. Channel Catfish Skin Process and it s Nutrition Constituent Analyse [D]. Thesis for Master Science. Sichuan Agricultural University, Sichuan, 2013 [...,. 2013] [22] Zhao H, Xu D L, Zhou X Y, et al. Analysis of nutritional and flavor compounds in fresh Muraenesox cinereus Muscle [J]. Food Chemistry, 2010, 31(20): [,,,.., 2010, 31(20): ] [23] Cheng H L, Jiang F, Peng Y X, et al. Comparison of nutrient composition of muscles of wild and farmed grass carp, Ctenopharyngodon idellus [J]. Food Science, 2013, 34(13): [,,,.., 2013, 34(13): ] [24] Lin L M, Chen W. Nutritional evaluation and analysis of fatty acid component in the muscle of five species fish cultured in seawater [J]. Fujian Journal of Agricultural Sciences, 2005, 20: [,. 5., 2005, 20: 67 69] [25] Dai X F. Effect of apple seed and pumpkin seeds on growth, physiological function, the composition of fatty acids and amino acids of Megalobrama amblycephala [D]. Thesis for Master Science. Soochow University, Jiangsu [. (Megalobrama amblycephala).

9 ,. 2010] [26] Zhang W T. Studies on the utilization of dietary lipid in innovate pompano (Trachinotus ovatus) [D]. Thesis for Master Science. Soochow University, Jiangsu [. 鲹 (Trachinotus ovatus)..,. 2010] [27] Yan Z Y, Wu Z Q. Analysis of lipid and fatty acid component in the muscle of three eel [C]. Proceeding of the 65 th Anniversary of the Founding Conference of China Zoological Society. 1999, [,.. 65, 1999, ] [28] Yang X S, Xu Z, Wang J, et al. Analysis of cholesterol content and fatty acid component in eel [J]. Chinese Academy of Fishery Sciences, 2002, 9(4): [,,,.., 2002, 9(4): ] [29] Huang F, Hou Y Q, Zhou Q B, et al. Aquatic Nutrition and Feed Science [M]. Beijing: Chemistry Industry Press. 2011, 1 10 [,,,.. :. 2011, 1 10] [30] Haliloglu H I, Baylr A, Sirkecioglu A N, et al. Comparison of fatty acid composition in some tissues of rainbow trout (Oncorhynchus mykiss) living in seawater and freshwater [J]. Food Chemistry, 2004, 86(1): [31] Ozogul Y, Ozogul F, Alagoz S. Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study [J]. Food Chemistry, 2007, 103(1): [32] Jana S N, Garg S K, Patra B C. Effect of inland water salinity on growth performance and nutritional physiology in growing milkfish, Chanos chanos (Forskkal): Field and Laboratory studies [J]. Journal of Applied Ichthyology, 2006, 22(1): [33] Huang K, Huang Y L, Wang W, et al. Comparison and analysis of lipid of Penaeus vannamei cultured in the seawater and the freshwater [J]. Journal of Guangxi Academy of Sciences, 2003, 19(3): [,,,.., 2003, 19(3): ] [34] Liang M Q, Wang S W, Hang Q W, et al. Comparison of fatty acid of Penaeus vannamei cultured in the seawater and the low salt [J]. Progress in Fishery Science, 2009, 30(1): [,,,.., 2009, 30(1): 87 91] [35] Sargent J R, Bell J G, McEvoy L A, et al. Recent developments in the essential fatty acid nutrition of fish [J]. Aquaculture, 1999, 177(1/4): [36] Xu J H, Yan B L, Teng Y J, et al. Analysis of nutrient composition and fatty acid profiles of Japanese sea bass Lateolabrax japonicus (Cuvier) reared in seawater and freshwater [J]. Journal of Food Composition and Analysis, 2010, 23: [37] Liu X W, Tang B P, Mai K S, et al. Effect of dietary n-3 highly unsaturated fatty acids on growth and fatty acid composition of juvenile cobia (Rachycentron canadum) [J]. Acta Hydrobiologica Sinica, 2007, 31(2): [,,,. n-3 HUFA., 2007, 31(2): ] [38] Li M D, Ma J Q, Wu Y Y, et al. The mineral elements of three species of fishes in baiyangdian lake [J]. Hebei Fisheries, 1996, 4: [,,,. 3., 1996, 4: 11 13] [39] Fang F Y, Xu M Y, Cai Q Z, et al. Analysis of mineral elements in the muscle of fishes cultured Zhanjiang Ocean [J]. Reservoir Fisheries, 2007, 27(4): [,,,.., 2007, 27(4): ] [40] Wang Y J, Lin W H, Yang Z H, et al. The mineral elements in Japanese eel (Anguill japonica) pond ecosystem and the influence factors [J]. Freshwater Fisheries, 2011, 41(4): 3 8 [,,,.., 2011, 41(4): 3 8]

10 4 : 739 COMPARATIVE ANALYSIS OF THE NUTRITIONAL COMPOSITION IN THE MUSCLES AND SKINS OF ANGUILLA JAPONICA CULTURED IN THE SEAWATER AND FRESHWATER HU Yuan, ZHOU Chao-Sheng, 3, HU Li-Hua, 4, PAN Qi-Cun, JIANG Qian-Qian, WU Yue, WANG Yao-Hua, ZHENG Yi-Nuo and DAI Yong 5 (1. Zhejiang Mariculture Research Institute, Wenzhou , China; 2. Zhejiang Key Laboratory of Exploitation and Preservation of Coastal Bio-resource, Wenzhou , China; 3. College of Marine Life Sciences, Ocean of University of China, Qingdao , China; 4. Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo , China; 5. College of Life Science, Wenzhou Medical University, Wenzhou , China) Abstract: In this study, we used standard methods to analyze and compare the nutritional components in the muscles and skins of Anguilla japonica cultured in the seawater and freshwater, including the proximate composition, amino acids, fatty acids and minerals. The results showed that in both seawater- and freshwater-cultured Anguilla japonica, the levels of moisture, crude proteins and ash in the skins were significantly lower than that in the muscles, but the fat level was significantly higher (P<0.05). Compared to those cultured in the seawater, the freshwater-cultured Anguilla japonica had significantly higher level of crude proteins in the muscle (P<0.05). The contents of total amino acids in the muscles of the seawater- and freshwater-cultured Anguilla japonica were 50.22% and 54.10% respectively, and it were 42.56% and 45.80% in the skins respectively. The content of delicious amino acids was significantly higher in the skins than that in the muscles of fish cultured in both environments (P<0.05). The content of unsaturated fatty acid (UFA) ranged between 65.96% and 67.51% in the muscles and skins of Anguilla japonica cultured in the seawater and freshwater, and C18:1n9 was the main component (38.64% 44.79%). The contents of Fe, Ca, Cu and Na in the muscle of the seawater-cultured Anguilla japonica were significantly higher than those in the freshwater-cultured fish (P<0.05). The contents of Fe, Mn and Na in the skin of the seawater-cultured Anguilla japonica were also significantly higher (P<0.05). In the contrast, the level of Zn was significantly lower in Anguilla japonica cultured in the seawater (P<0.05). In conclusion, the nutritional value of Anguilla japonica cultured in the freshwater could be slightly higher than that of the seawater-cultured fish, especially in terms of amino acids and fatty acids, but the seawater-cultured Anguilla japonica had higher level of minerals in the muscle and skin. Key words: Anguilla japonica; Maricultured; Freshwater-cultured; Muscle; Skin; Nutritional component

Microsoft Word 尤宏争_new_.doc

Microsoft Word 尤宏争_new_.doc 38 6 Vol. 38, No.6 204 ACTA HYDROBIOLOGICA SINICA Nov., 2 0 4 doi: 0.754/204.69 尤宏争孙志景张 2 勤 2 张振奎钱红 (., 30022; 2., 30022) NUTRITIONAL COMPONENTS ANALYSIS AND NUTRITIVE VALUE EVALUATION IN PLECTROPOMUS

Microsoft Word 胡 园_new_.doc

Microsoft Word 胡园_new_.doc