38 2 2014 2 JOURNAL OF FISHERIES OF CHINA Vol. 38 No. 2 Feb. 2014 1000-0615 2014 02-0170 - 13 DOI 10. 3724 /SP. J. 1231. 2014. 48934 1 1 2 3 1 1 2* 1. 201306 2. 201306 3. 316100 1 90 d 30 ~ 60 d 42% 2 60 d 3 4 60 d 100 60 d Q 956 S 968. 2 A Portunus trituberculatus 5-6 1 5 10 t 1-2 EFA EAA 7-8 3 4 2013-10-09 2013-11-26 40806068 41276158 2012-62 12ZR1413000 13DZ2280500 2011C12011 2013-171-72 E-mail yxcheng@ shou. edu. cn
2 171 脂类和脂肪酸组成分析 1 1. 1 1 0. 32 mm USA 5% ~ 8% 3 h 260 60 8 260 2010 30 ml /min 300 ml /min 1. 2 0 30 60 90 50 ml 10 ~ 12 1 ml 50 2 = 0. 01 g 2 ~ 5 ml 0. 02 mol /L 1 μl S- hepatosomatic index HSI = / 100% 1 gonadosomatic index GSI = / 100% 2 meat yield MY = / Wu 8 IAROSCANTM MK - 6s IATRON LABORATRIES INC Tokyo Japan phospholipids 2010 9 PL cholesterol CHO 140 ~ triacyglycerol TG free fatty acids 230 g FFA monoacylglycerol MG 1 100 cholesterolesters CE Sigma 40 m 2 8 m 5 m 1. 5 m 12 m 2 8 ~ 10 cm 1 m 14% - 2 ~ 3 30% ~ 50% 7 ~ 10 d 12 24 h 18 00 Agilent 6890 Sinonovacula constricta Omegawax320 30. 0 m 10 6 2011 1 4 90 d 25 ml /min 1 50 60 23 ~ 25 8 ~ 22 ph 7. 0 ~ kpa 9. 0 > 5 mg /L < 0. 5 mg /L < 氨基酸分析 Chen 0. 10 mg /L 13 0. 1 g 6 mol /L 110 24 h 433D 10% 590 nm 14 15 FAO /WHO /UNU 1985 essential amino acid score EAAS 100% 3 EAAS = /FAO - 40 100 16 1. 4 1. 3 ± 常规营养成分测定 AOAC 1995 SPSS 17. 0 105 Levene 550 9 Folch 1957 V /V = ANOVA Tukey 2 1 10 - P < 0. 05 11
172 38 1 2 Tab. 1 Nutritional composition of trash fish and razor clam % 2. 1 trash fish razor clam proximate / moisture /wet weight 80. 31 81. 55 / protein / dry weight 70. 35 55. 43 / lipid /dry weight 9. 33 9. 62 / carbohydrate / dry weight fatty acids 1. 37 12. 11 C14 0 3. 12 2. 73 C15 0 0. 61 1. 07 C16 0 24. 73 20. 09 C18 0 7. 72 6. 45 SFA 39. 10 35. 47 C16 1n7 6. 33 7. 36 C16 1n5 0. 69 0. 85 C18 1n9 11. 49 9. 52 C18 1n7 2. 62 4. 37 C20 1n 0. 53 3. 11 MUFA 21. 66 25. 12 C18 2n6 2. 14 2. 98 C18 3n3 1. 06 1. 90 C20 4n6 2. 84 2. 27 C20 4n3 0. 33 0. 44 C20 5n3 10. 41 9. 35 C22 5n3 1. 41 1. 06 C22 6n3 15. 92 7. 74 PUFA 33. 72 29. 74 HUFA 30. 92 21. 30 DHA /EPA 1. 53 0. 83 SFA MUFA PUFA HUFA Notes SFA means total saturated fatty acids SFA means total mono-unsaturated fatty acids PUFA means total poly-unsaturated fatty acids HUFA means total highly unsaturated fatty acids. The same as below GSI P < 0. 05 0 ~ 30 d GSI 2 90 d HSI 0 ~ 30 d 90 24. 71% 30 23. 90% 0 ~ 30 d P < 0. 05 30 ~ 90 d P > 0. 05 2. 2 90 d 0 ~ 30 d 59. 69% 126. 66% 90 d 3 P > 0. 05 60 P < 0. 05 90 d 78% 17% 1% % 60 ~ 90 d 60 30 6. 44% 0 ~ 30 d 4 2 Tab. 2 Effects of fattening period on ovarian development and edible yield of female P. trituberculatus % 0 d 30 d 60 d 90 d GSI 0. 69 ± 0. 40 a 4. 20 ± 2. 62 b 6. 12 ± 2. 36 bc 7. 52 ± 1. 15 c HSI 6. 99 ± 1. 97 a 6. 72 ± 1. 76 a 7. 31 ± 1. 21 a 6. 49 ± 0. 41 a MY 27. 97 ± 2. 44 b 32. 47 ± 2. 97 c 27. 45 ± 2. 68 ab 24. 71 ± 2. 00 a total edible yield 35. 61 ± 3. 88 a 43. 39 ± 5. 00 b 42. 17 ± 3. 29 b 38. 72 ± 2. 56 ab P < 0. 05 Notes Values in the same row with different superscripts are significantly different P < 0. 05. The same as below
2 173 ovary 3 % Tab. 3 Effect of fattening period on proximate composition of different edible tissues of female P. trituberculatus % tissue 0 d 30 d 60 d 90 d moisture 74. 76 ± 1. 21 a 54. 82 ± 5. 80 b 50. 63 ± 1. 11 b 52. 16 ± 1. 65 b protein 16. 30 ± 0. 17 a 26. 03 ± 2. 86 b 27. 78 ± 0. 84 b 27. 76 ± 0. 96 b lipid 4. 95 ± 0. 23 a 11. 22 ± 2. 24 b 13. 70 ± 0. 35 bc 13. 91 ± 0. 66 c carbohydrate 0. 26 ± 0. 02 a 0. 27 ± 0. 05 a 0. 34 ± 0. 06 a 0. 29 ± 0. 01 a hepatopancreas moisture 65. 24 ± 6. 28 a 59. 09 ± 8. 91 ab 53. 32 ± 6. 52 b 61. 20 ± 7. 10 ab protein 12. 99 ± 1. 15 a 9. 47 ± 0. 74 b 8. 21 ± 0. 62 b 9. 22 ± 0. 66 b lipid 19. 84 ± 4. 64 a 20. 37 ± 8. 29 a 26. 24 ± 7. 08 a 22. 18 ± 7. 39 a carbohydrate 0. 75 ± 0. 20 a 0. 76 ± 0. 09 a 1. 23 ± 0. 20 b 1. 04 ± 0. 28 ab muscle moisture 78. 80 ± 1. 88 a 79. 06 ± 2. 45 a 77. 15 ± 1. 20 a 77. 99 ± 1. 80 a protein 17. 40 ± 1. 33 a 16. 48 ± 1. 74 a 17. 55 ± 1. 37 a 17. 03 ± 1. 24 a lipid 1. 20 ± 0. 12 a 1. 04 ± 0. 09 b 1. 20 ± 0. 07 ab 1. 15 ± 0. 05 ab carbohydrate 0. 45 ± 0. 15 a 0. 61 ± 0. 28 a 0. 76 ± 0. 14 a 0. 68 ± 0. 17 a ovary 4 Tab. 4 % Effect of fattening period on main lipid classes of different edible tissues of female P. trituberculatus % tissue 0 d 30 d 60 d 90 d TG 30. 36 ± 2. 34 a 27. 35 ± 6. 32 ab 32. 56 ± 5. 16 a 18. 13 ± 3. 96 b FFA 0. 43 ± 0. 03 a 0. 88 ± 0. 86 ab 0. 26 ± 0. 18 b CHO 4. 76 ± 0. 32 a 4. 55 ± 0. 73 a 1. 90 ± 0. 54 b 2. 64 ± 0. 07 b PL 64. 37 ± 2. 39 b 66. 74 ± 6. 23 b 65. 33 ± 5. 69 b 79. 23 ± 4. 0 a hepatopancreas TG 81. 09 ± 7. 30 ab 58. 90 ± 19. 55 b 91. 17 ± 5. 30 a 61. 81 ± 11. 18 ab FFA 1. 03 ± 0. 19 c 6. 44 ± 1. 71 a 1. 28 ± 0. 45 c 5. 76 ± 1. 80 b CHO 3. 36 ± 0. 60 a 2. 27 ± 0. 56 b 0. 41 ± 0. 15 c 2. 57 ± 0. 27 ab PL 14. 53 ± 6. 86 ab 29. 52 ± 18. 71 ab 7. 14 ± 4. 90 b 29. 44 ± 9. 58 a muscle TG 3. 70 ± 3. 03 a 1. 24 ± 0. 49 a 3. 58 ± 0. 82 a 1. 02 ± 0. 47 a FFA 0. 28 ± 0. 18 b 6. 26 ± 1. 95 a 5. 18 ± 3. 76 ab 7. 98 ± 3. 14 a CHO 6. 15 ± 1. 11 a 5. 28 ± 0. 61 a 4. 69 ± 0. 55 a 5. 07 ± 0. 47 a PL 89. 94 ± 3. 45 a 87. 11 ± 1. 89 a 86. 55 ± 4. 37 a 85. 80 ± 3. 53 a TG. FFA. CHO. PL. Notes TG. triglyceride FFA. free fatty acids CHO. cholesterol PL. phoshpholipids 2. 3 C18 0 2 SFA MUFA 0 ~ 60 d P < 0. 05 30 C16 0 P < 0. 05 C16 1n7 C16 1n5
174 38 C18 1n7 C20 1n P < 0. 05 PUFA n-3pufa n- 6PUFA HUFA PUFA 20 4n6 ARA 20 5n3 20 5n3 EPA 22 6n3 DHA 3 0 ~ EPA 22 6n3 DHA 30 d DHA P < 0. 05 20 4n6 ARA 0 ~ 30 d P < 0. 05 C16 0 5 SFA C14 0 C16 0 C18 0 C14 0 SFA 0. 05 C16 1n7 C18 1n7 90 d C16 0 SFA SFA 60% 30 ~ 90 d MUFA0 ~ 60 d MUFA C16 1n7 C18 1n9 MUFA 60 ~ 90 d 13. 88% 6 56. 05% C18 0 SFA P < P < 0. 05 HUFA EPA DHA 30 ~ 60 d C18 1n7 C18 1n9 EPA P < 0. 057 5 Tab. 5 % Effect of fattening period on principal fatty acid profile of ovary of female P. trituberculatus % fatty acid 0 d 30 d 60 d 90 d C14 0 1. 70 ± 0. 02 a 3. 67 ± 0. 36 c 2. 65 ± 0. 15 b 2. 15 ± 0. 16 a C15 0 0. 45 ± 0. 01 a 0. 90 ± 0. 10 d 0. 71 ± 0. 03 c 0. 57 ± 0. 04 b C16 0 17. 42 ± 0. 18 b 20. 87 ± 1. 36 c 17. 25 ± 0. 88 ab 15. 95 ± 0. 44 a C18 0 6. 16 ± 0. 03 b 5. 40 ± 0. 29 a 5. 18 ± 0. 48 a 5. 22 ± 0. 16 a SFA 26. 53 ± 0. 24 a 31. 00 ± 1. 40 b 25. 84 ± 1. 05 a 24. 72 ± 0. 47 a C16 1n7 5. 73 ± 0. 20 a 10. 87 ± 2. 95 b 11. 20 ± 1. 09 b 9. 80 ± 0. 35 b C16 1n5 0. 50 ± 0. 01 a 0. 74 ± 0. 09 b 0. 74 ± 0. 06 b 0. 70 ± 0. 11 b C18 1n9 20. 29 ± 0. 23 b 16. 66 ± 2. 45 ab 17. 65 ± 1. 30 a 17. 98 ± 1. 96 ab C18 1n7 3. 86 ± 0. 01 a 3. 74 ± 0. 19 a 4. 18 ± 0. 30 a 4. 75 ± 0. 34 b C20 1n 1. 36 ± 0. 02 a 1. 55 ± 0. 14 b 1. 52 ± 0. 10 b 1. 72 ± 0. 14 b MUFA 32. 19 ± 0. 11 a 35. 71 ± 2. 89 ab 36. 99 ± 1. 41 b 36. 55 ± 1. 27 b C18 2n6 0. 83 ± 0. 01 a 1. 28 ± 0. 83 a 1. 45 ± 0. 53 a 2. 82 ± 1. 56 a C18 3n3 0. 19 ± 0. 03 a 0. 59 ± 0. 08 b 0. 73 ± 0. 11 b 0. 75 ± 0. 19 b C20 4n6 4. 11 ± 0. 03 b 2. 50 ± 0. 14 a 2. 79 ± 0. 13 a 2. 86 ± 0. 29 a C20 4n3 0. 25 ± 0. 01 a 0. 60 ± 0. 12 b 0. 76 ± 0. 09 b 0. 77 ± 0. 11 b C20 5n3 8. 68 ± 0. 01 b 7. 20 ± 0. 76 a 9. 17 ± 0. 38 c 9. 34 ± 0. 82 bc C22 5n3 1. 89 ± 0. 03 b 1. 75 ± 0. 27 ab 1. 49 ± 0. 05 a 1. 74 ± 0. 14 ab C22 6n3 16. 42 ± 0. 26 c 11. 61 ± 1. 73 ab 9. 91 ± 0. 49 a 12. 60 ± 1. 32 b PUFA 34. 28 ± 0. 32 b 28. 30 ± 2. 96 a 28. 95 ± 1. 37 a 33. 72 ± 0. 98 b n3pufa 27. 95 ± 0. 28 c 22. 29 ± 2. 13 a 22. 50 ± 0. 71 a 25. 65 ± 0. 61 b n6pufa 6. 23 ± 0. 04 ab 5. 73 ± 0. 98 a 6. 12 ± 0. 64 ab 7. 78 ± 1. 36 b n3 /n6 4. 48 ± 0. 03 b 3. 93 ± 0. 41 ab 3. 70 ± 0. 28 ab 3. 38 ± 0. 64 a HUFA 31. 92 ± 0. 31 c 24. 48 ± 2. 20 a 24. 89 ± 0. 79 a 28. 16 ± 0. 94 b DHA /EPA 1. 89 ± 0. 03 c 1. 63 ± 0. 29 bc 1. 08 ± 0. 08 a 1. 37 ± 0. 27 ab 0. 3% Notes The fatty acid with more than 0. 3% of total fatty acids is shown in the table
2 175 6 Tab. 6 % Effect of fattening period on principal fatty acid profile of hepatopancreas of female P. trituberculatus % fatty acid 0 d 30 d 60 d 90 d C14 0 3. 06 ± 0. 20 a 5. 37 ± 2. 03 ab 4. 16 ± 0. 65 b 3. 14 ± 0. 41 a C15 0 0. 70 ± 0. 05 a 1. 14 ± 0. 22 b 0. 97 ± 0. 15 ab 0. 82 ± 0. 12 a C16 0 21. 53 ± 0. 28 ab 22. 73 ± 2. 34 a 18. 34 ± 1. 07 bc 15. 99 ± 1. 82 c C18 0 5. 54 ± 0. 25 a 5. 56 ± 1. 19 a 4. 75 ± 0. 46 a 4. 76 ± 0. 84 a SFA 32. 12 ± 0. 46 ab 35. 16 ± 4. 15 a 28. 51 ± 2. 20 bc 25. 97 ± 2. 95 c C16 1n7 8. 03 ± 0. 42 a 11. 14 ± 3. 53 a 9. 24 ± 2. 70 a 11. 32 ± 0. 40 a C16 1n5 0. 77 ± 0. 06 a 1. 36 ± 0. 16 b 1. 13 ± 0. 16 b 1. 26 ± 0. 20 b C18 1n9 18. 02 ± 1. 63 b 13. 85 ± 2. 98 a 16. 18 ± 1. 71 ab 16. 82 ± 1. 24 ab C18 1n7 5. 17 ± 0. 46 a 5. 81 ± 0. 31 ab 6. 15 ± 0. 27 b 7. 26 ± 0. 42 c C20 1n 2. 79 ± 0. 27 a 3. 89 ± 0. 28 b 3. 93 ± 0. 28 b 5. 30 ± 0. 46 c MUFA 35. 24 ± 1. 60 a 37. 67 ± 1. 75 a 37. 81 ± 3. 86 a 43. 06 ± 1. 07 b C18 2n6 0. 84 ± 0. 05 a 1. 61 ± 1. 48 a 1. 59 ± 0. 51 a 1. 63 ± 0. 82 a C18 3n3 0. 28 ± 0. 03 a 0. 78 ± 0. 10 b 0. 86 ± 0. 20 b 0. 73 ± 0. 08 b C20 4n6 2. 38 ± 0. 45 a 1. 69 ± 0. 63 a 1. 84 ± 0. 10 a 1. 82 ± 0. 38 a C20 5n3 5. 75 ± 0. 68 a 4. 32 ± 1. 66 a 5. 91 ± 0. 64 a 5. 54 ± 1. 16 a C22 5n3 1. 66 ± 0. 30 b 0. 83 ± 0. 30 a 0. 98 ± 0. 08 a 1. 04 ± 0. 26 ab C22 6n3 10. 08 ± 0. 74 b 4. 43 ± 1. 90 a 5. 48 ± 0. 37 a 6. 13 ± 1. 88 a PUFA 24. 73 ± 1. 01 a 19. 21 ± 5. 50 a 22. 87 ± 1. 37 a 23. 64 ± 3. 48 a n-3pufa 18. 69 ± 0. 61 b 11. 61 ± 3. 90 a 14. 56 ± 0. 96 a 14. 85 ± 3. 24 ab n-6pufa 5. 83 ± 0. 41 a 7. 12 ± 2. 07 ab 7. 68 ± 0. 33 b 8. 28 ± 0. 40 b n-3 /n-6 3. 21 ± 0. 13 b 1. 64 ± 0. 52 a 1. 89 ± 0. 08 a 1. 79 ± 0. 38 a HUFA 21. 06 ± 0. 98 b 13. 27 ± 4. 50 a 16. 36 ± 0. 93 a 16. 97 ± 3. 53 ab DHA /EPA 1. 78 ± 0. 29 b 1. 01 ± 0. 18 a 0. 94 ± 0. 12 a 1. 10 ± 0. 23 a 7 % Tab. 7 Effect of fattening period on principal fatty acid profile of muscle of female P. trituberculatus % fatty acid 0 d 30 d 60 d 90 d C14 0 1. 19 ± 0. 10 a 1. 38 ± 0. 24 a 1. 51 ± 0. 25 a 1. 56 ± 0. 23 a C15 0 0. 36 ± 0. 03 a 0. 44 ± 0. 08 a 0. 45 ± 0. 04 a 0. 43 ± 0. 05 a C16 0 15. 71 ± 0. 72 c 14. 84 ± 0. 47 c 13. 81 ± 0. 36 b 12. 32 ± 0. 37 a C18 0 7. 19 ± 0. 27 c 6. 80 ± 0. 48 bc 6. 16 ± 0. 20 b 5. 61 ± 0. 29 a SFA 25. 18 ± 0. 77 d 24. 04 ± 0. 38 c 22. 51 ± 0. 22 b 20. 48 ± 0. 39 a C16 1n7 4. 56 ± 0. 94 a 5. 03 ± 1. 51 ab 5. 85 ± 1. 28 ab 6. 15 ± 0. 65 ab C16 1n5 0. 46 ± 0. 07 a 0. 51 ± 0. 14 a 0. 57 ± 0. 05 a 0. 58 ± 0. 04 a C18 1n9 17. 27 ± 1. 70 a 18. 38 ± 1. 52 a 17. 60 ± 0. 85 a 17. 05 ± 0. 85 a C18 1n7 3. 33 ± 0. 51 ab 3. 30 ± 0. 20 a 3. 70 ± 0. 12 b 3. 92 ± 0. 20 b C20 1n 1. 12 ± 0. 44 a 0. 84 ± 0. 13 a 0. 85 ± 0. 08 a 0. 85 ± 0. 10 a MUFA 27. 22 ± 1. 07 a 29. 44 ± 1. 37 ab 30. 20 ± 1. 09 b 29. 78 ± 1. 19 b C18 2n6 1. 71 ± 1. 49 a 1. 31 ± 0. 38 a 1. 54 ± 0. 33 a 2. 26 ± 0. 97 a C18 3n3 0. 29 ± 0. 13 a 0. 43 ± 0. 13 ab 0. 49 ± 0. 10 ab 0. 53 ± 0. 11 b C20 4n6 4. 38 ± 0. 66 a 4. 42 ± 0. 61 a 4. 24 ± 0. 29 a 4. 35 ± 0. 11 a C20 4n3 0. 24 ± 0. 04 a 0. 34 ± 0. 10 ab 0. 38 ± 0. 04 b 0. 35 ± 0. 04 b C20 5n3 16. 04 ± 1. 24 a 16. 33 ± 0. 77 a 18. 23 ± 0. 92 b 18. 95 ± 0. 58 b C22 5n3 1. 35 ± 0. 41 b 0. 89 ± 0. 10 ab 0. 82 ± 0. 05 a 0. 84 ± 0. 06 a C22 6n3 14. 55 ± 1. 71 a 14. 70 ± 1. 12 a 14. 12 ± 0. 48 a 14. 62 ± 0. 63 a PUFA 40. 60 ± 1. 82 a 40. 15 ± 0. 55 a 41. 55 ± 1. 11 ab 43. 73 ± 1. 14 b n3pufa 33. 00 ± 1. 81 a 33. 07 ± 1. 12 a 34. 41 ± 1. 04 ab 35. 66 ± 0. 60 b n6pufa 7. 49 ± 2. 06 a 6. 91 ± 0. 86 a 6. 94 ± 0. 55 a 7. 86 ± 0. 87 a n3 /n6 4. 63 ± 1. 13 a 4. 87 ± 0. 80 a 4. 99 ± 0. 45 a 4. 58 ± 0. 49 a HUFA 37. 17 ± 1. 88 a 37. 31 ± 0. 94 a 38. 39 ± 1. 28 ab 39. 78 ± 0. 57 b DHA /EPA 0. 91 ± 0. 14 ab 0. 90 ± 0. 07 b 0. 78 ± 0. 04 a 0. 77 ± 0. 05 a
176 38 2. 4 9 FAO /WHO / 18 EAAS + 10 8 100 30 d EAA NEAA EAAS 1000 ~ 30 d 0 ~ 30 d + 0 ~ 30 d EAAS 100% 30 ~ 60 d EAAS 60 ~ 90 d NEAA TAA EAAS 8. 47% 7. 97% UNU EAAS 10 90 d 30 d + EAAS 0 ~ 30 d EAA /TAA 100 0. 48 ~ 0. 49 90 d EAAS 3 8 Tab. 8 mg /g Effect of fattening period on amino acids content of ovary of female P. trituberculatus amino acids 0 d 30 d 60 d 90 d Lle 6. 92 ± 0. 23 a 14. 39 ± 0. 66 bc 14. 67 ± 0. 42 c 13. 18 ± 0. 66 b Leu 12. 44 ± 0. 27 a 24. 59 ± 1. 26 b 25. 38 ± 0. 81 b 23. 34 ± 1. 02 b Lys 11. 09 ± 0. 37 a 19. 06 ± 0. 93 b 21. 07 ± 1. 29 b 19. 39 ± 1. 34 b Met 1. 46 ± 0. 15 a 5. 57 ± 1. 40 b 6. 41 ± 1. 28 b 5. 59 ± 1. 07 b Cys 1. 27 ± 0. 18 a 2. 90 ± 0. 47 b 2. 97 ± 0. 50 b 2. 67 ± 0. 30 b Phe 6. 90 ± 0. 12 a 11. 00 ± 0. 53 bc 11. 49 ± 0. 30 c 10. 47 ± 0. 40 b Tyr 8. 03 ± 0. 11 a 13. 45 ± 0. 71 b 13. 25 ± 1. 44 b 12. 70 ± 0. 50 b Thr 8. 84 ± 0. 07 a 14. 62 ± 0. 64 bc 15. 03 ± 0. 42 c 13. 61 ± 0. 44 b Val 9. 71 ± 0. 30 a 17. 09 ± 0. 70 bc 18. 22 ± 0. 45 c 16. 14 ± 0. 69 b Trp 3. 49 ± 0. 23 a 7. 24 ± 0. 32 b 8. 32 ± 0. 48 c 7. 69 ± 0. 72 bc EAA 69. 27 ± 3. 16 a 129. 42 ± 5. 82 b 136. 82 ± 5. 07 b 124. 38 ± 6. 13 b Asp 14. 45 ± 0. 09 a 22. 70 ± 1. 03 bc 23. 29 ± 0. 68 c 21. 26 ± 0. 87 b Ser 8. 21 ± 0. 05 a 15. 87 ± 0. 80 bc 15. 94 ± 0. 50 c 14. 77 ± 0. 57 b Glu 21. 39 ± 0. 18 a 37. 12 ± 1. 71 c 38. 14 ± 1. 16 c 34. 79 ± 1. 53 b Gly 8. 03 ± 0. 09 a 10. 14 ± 0. 58 b 11. 20 ± 0. 38 c 9. 95 ± 0. 49 b Ala 7. 67 ± 0. 07 a 11. 62 ± 0. 47 bc 12. 09 ± 0. 28 c 11. 22 ± 0. 38 b His 5. 03 ± 0. 06 a 7. 47 ± 0. 28 bc 7. 87 ± 0. 22 c 7. 08 ± 0. 29 b Arg 11. 94 ± 0. 08 a 18. 77 ± 1. 12 b 19. 24 ± 1. 02 b 17. 69 ± 0. 72 b Pro 7. 42 ± 0. 15 a 12. 79 ± 0. 47 b 13. 85 ± 0. 27 c 12. 85 ± 0. 68 bc NEAA 84. 13 ± 0. 48 a 136. 40 ± 6. 01 bc 141. 61 ± 4. 33 c 129. 61 ± 5. 46 b TAA 153. 40 ± 3. 56 a 265. 98 ± 11. 58 bc 276. 43 ± 9. 34 c 254. 39 ± 11. 53 b EAA /TAA 0. 45 ± 0. 01 a 0. 49 ± 0. 00 b 0. 49 ± 0. 00 b 0. 48 ± 0. 00 b EAA. NEAA. TAA. Notes EAA means essential fatty acids NEAA means no-essential fatty acids TAA means total amino acids. The same as below mg / g
2 177 9 Tab. 9 mg /g Effect of fattening period on amino acid content of muscle of female P. trituberculatus amino acids 0 d 30 d 60 d 90 d Lle 6. 63 ± 0. 60 a 6. 28 ± 0. 95 a 6. 82 ± 0. 58 a 6. 63 ± 0. 58 a Leu 11. 82 ± 1. 04 a 11. 28 ± 1. 51 a 12. 16 ± 1. 23 a 11. 82 ± 1. 11 a Lys 12. 80 ± 1. 10 a 12. 44 ± 1. 73 a 13. 49 ± 1. 38 a 12. 95 ± 1. 32 a Met 2. 95 ± 0. 77 a 2. 26 ± 0. 35 a 2. 67 ± 0. 45 a 2. 58 ± 0. 21 a Cys 1. 75 ± 0. 23 a 1. 57 ± 0. 34 a 1. 80 ± 0. 17 a 1. 76 ± 0. 15 a Phe 6. 34 ± 0. 52 a 6. 11 ± 0. 87 a 6. 74 ± 0. 50 a 6. 49 ± 0. 68 a Tyr 6. 03 ± 0. 45 a 5. 71 ± 0. 69 a 6. 08 ± 0. 58 a 5. 82 ± 0. 54 a Thr 6. 54 ± 0. 52 a 6. 29 ± 0. 95 a 6. 80 ± 0. 72 a 6. 53 ± 0. 67 a Val 7. 17 ± 0. 61 a 6. 76 ± 0. 90 a 7. 33 ± 0. 67 a 7. 11 ± 0. 67 a Trp 2. 09 ± 0. 26 a 2. 00 ± 0. 30 a 2. 23 ± 0. 40 a 2. 24 ± 0. 28 a EAA 64. 12 ± 5. 45 a 60. 70 ± 7. 74 a 63. 94 ± 5. 48 a 63. 94 ± 5. 48 a Asp 14. 99 ± 1. 29 a 14. 10 ± 2. 27 a 15. 07 ± 1. 54 a 15. 07 ± 1. 54 a Ser 6. 16 ± 0. 47 a 5. 91 ± 0. 73 a 6. 24 ± 0. 70 a 6. 08 ± 0. 55 a Glu 24. 22 ± 2. 54 a 22. 91 ± 2. 86 a 24. 80 ± 2. 54 a 23. 76 ± 1. 84 a Gly 10. 38 ± 0. 71 a 10. 79 ± 0. 95 ab 11. 98 ± 1. 46 ab 13. 01 ± 1. 27 b Ala 8. 68 ± 0. 68 a 8. 69 ± 1. 15 a 9. 89 ± 0. 94 ab 11. 64 ± 0. 91 b His 4. 16 ± 0. 32 a 3. 78 ± 0. 59 a 4. 10 ± 0. 36 a 3. 98 ± 0. 45 a Arg 16. 67 ± 1. 38 a 16. 54 ± 2. 08 a 16. 70 ± 1. 07 a 16. 12 ± 1. 16 a Pro 9. 96 ± 0. 91 a 11. 20 ± 2. 88 a 13. 09 ± 0. 82 a 12. 50 ± 1. 78 a NEAA 95. 22 ± 6. 81 a 93. 92 ± 13. 26 a 102. 09 ± 9. 40 a 102. 14 ± 8. 66 a TAA 159. 34 ± 12. 16 a 154. 62 ± 21. 0 a 168. 19 ± 15. 60 a 166. 09 ± 14. 12 a EAA /TAA 0. 40 ± 0. 01 a 0. 39 ± 0. 00 ab 0. 38 ± 0. 00 bc 0. 38 ± 0. 00 c mg / g Tab. 10 EAA 10 Effect of fattening period on essential amino acids score EAAS of ovary and muscle ovary 0 d 30 d 60 d 90 d muscle 0 d 30 d 60 d 90 d Lle 152 190 189 168 131 136 140 138 Leu 116 142 139 126 99 104 106 104 Lys 117 126 131 119 122 130 133 130 Met + Cys 67 130 135 118 105 94 104 102 Phe + Tyr 145 148 142 131 109 114 117 113 Thr 160 164 160 143 109 112 115 111 Trp 194 250 273 250 107 111 116 118 Val 171 187 188 165 114 117 120 118 mean value 140 167 170 153 112 115 119 117 3 3. 1 8 3 3 90 d
178 38 30 d Callinectes 21-30 ~ 60 d sapidus 22 0 ~ 60 d 60 ~ 90 d 17. 2 13. 6 0 ~ 30 d 21. 6 23 17 60 d 90 d 20 90 d 18 22 60 ~ 90 d Eriocheir sinensis 24 60 d 19 % 3. 3 20 1 0 ~ 30 d SFA MUFA PUFA 16 0 18 0 18 1n9 18 3. 2 PUFA HUFA HUFA 0 ~ 30 d 18 2n6 18 3n3 0 ~ 30 d 2 yolk 18 19-20 SFA MUFA
2 179 60 ~ 90 d 13 mg /g 5 MUFA 23 EAA 2 3 19-20 30 ~ 60 d EPA 60 ~ 90 d EPA 25 EAAS 100 ARA EPA DHA 26 FAO /WHO /UNU 1985 / EAA /TAA 0. 4 HUFA 16 EAA /TAA 0. 49 0. 38 FAO /WHO /UNU conditional essential fatty acids 26-27 EPA DHA 28 29 HUFA 2 8 29 14 mg /g HUFA 3 HUFA n-3pufa / n-6pufa FAO / 4 WHO 1994 n-3 /n-6 0. 1 ~ 0. 2 30 ~ 60 d 30 60 d n-3 /n-6 1. 5 ARA EPA DHA n-3 /n-6 1. 5 60 ~ 90 d PUFA HUFA 31 90 d HUFA PUFA 10 8 2 7 EAA /TAA FAO /WHO / 3. 4 UNU 60 d EAAS 0 ~ 30 d 60 d 100% 4 EAA
180 38 1. characteristics and nutritional quality of Chinese J. 2011 18 4 809-818. mitten crab Eriocheir sinensis J. Food 2. Chemistry 2007 103 4 1343-1349. J. 2013 35 3 310-312. 14 Matheson N A. The determination of tryptophan in purified proteins and in feeding-stuffs J. British 3. Journal of Nutrition 1974 31 3 393-400. J. 2012 4 59-61. 15 Spindler M Stadler R Tanner H. Amino acid 4 Wu X G Cheng Y X Zeng C S et al. Reproductive performance and offspring quality of wild-caught and analysis of feedstuffs determination of methionine and cystine after oxidation with performic acid and pond-reared swimming crab Portunus hydrolysis J. Journal of Agricultural and Food trituberculatus broodstock J. Aquaculture 2010 301 1-4 78-84. 5. report of a Joint FAO / WHO / UNU expert consultation. World Health Organization technical J. 2004 33 33-41. 6 Chaiyawat M Eungrasamee I Raksakulthai N. Meat quality of blue swimming crab Portunus pelagicus report series 724 R. Geneva WHO 1985. 17. D. 2010. Linnaeus 1758 fattened with different diets J. Kasetsart Journal Natural Science 2009 43 1 132-142. 7 J. 2009 21 5 695-702. 8 Wu X G Zhou B Cheng Y X et al. Comparison of gender differences in biochemical composition and nutritional value of various edible parts of the blue swimmer crab J. Journal of Food Composition and Analysis 2010 23 2 154-159. 9 AOAC. Official methods of analysis of the association of official analytical chemists M. 16th edition. Arlington VA USA Association of Analytical Communities 1995. 10 Folch J Lees M Sloane-Stanley G H. A simple method for the isolation and purification of total lipids from animal tissues J. Journal of Biological Chemistry 1957 226 1 497-509. 11 Kochert A G. Carbohydrate determination by the phenol-sulfuric acid method C Hellebust J A Craigie J S Eds. Handbook of Phycolocical Methods Physiological and Biochemical Methods. Cambridge London. UK Cambridge University Press 1978 95-97. 12 Morrison W R Smith L M. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol J. Journal of Lipid Research 1964 5 4 600-608. M Shrestha S. Compositional 13 Chen D W Zhang Chemistry 1984 32 6 1366-1371. 16 FAO /WHO /UNU. Energy and protein requirements 18. J. 2007 29 4 120-127.. 19. D. 2013. 20. J. 2013 22 2 231-239. 21 Lee R F Walker A. Lipovitellin and lipid droplet accumulation in oocytes during ovarian maturation in the blue crab Callinectes sapidus J. Journal of Experimental Zoology 1995 271 5 401-412. 22 Walker A Ando S Lee R F. Synthesis of a highdensity lipoprotein in the developing blue crab Callinectes sapidus J. Biological Bulletin 2003 204 1 50-56. 23. J. 2008 30 6 122-131.. J. 1999 34 1 51-55. 24 25. J. 2006 30 5 603-610. 26 Innis S M. The role of dietary n-6 and n-3 fatty acids
2 181 in the developing brain J. Developmental Neuroscience 2000. 22 5-6 474-480. 27 Muskiet F A J van Goor S A Kuipers R S et al. Long-chain polyunsaturated fatty acids in maternal and infant nutrition J. Prostaglandins Leukotrienes and Essential Fatty Acids 2006 75 3 135-144. 28 Harper C R Jacobson T A. Usefulness of omega-3 fatty acids and the prevention of coronary heart disease J. The American Journal of Cardiology 2005 96 11 1521-1529. 29 Roynette C E Calder P C Dupertuis Y M et al. n-3 Polyunsaturated fatty acids and colon cancer prevention J. Clinical Nutrition 2004 23 2 139-151. 30 FAO /WHO. Fats andoils in human nutrition report of a joint expert consultation M. Rome Food and Agriculture Organization of the United Nations 1994. 31. J. 1994 24 4 491-496. Effects of fattening period on ovarian development and nutritional quality of female swimming crab Portunus trituberculatus WU Xugan 1 WANG Qian 1 2 LOU Bao 3 LIU Zhijun 1 CHENG Yongxu 1 2* 1. Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources Ministry of Education Shanghai Ocean University Shanghai 201306 China 2. Aquatic Animal Breeding Center of Shanghai University Knowledge Service Platform Shanghai Ocean University Shanghai 201306 China 3. Marine Fisheries Research Institute of Zhejiang Zhoushan 316100 China Abstract The swimming crab Portunus trituberculatus is a commercially important fisheries resource and mariculture species in East Asian countries. Female crab w ith fully developed ovary is considered as the highly nutritious seafood. Therefore the decline in natural stock and increase in market demands have driven substantial aquaculture interests for this crab species since 1990 s. However our previous studies have show n pond-reared females generally have poor ovarian development and low er nutrition value compared to w ild females w hich leads to low percentage of high quality females w ith fully developed ovaries from pond culture of P. trituberculatus. Fattening with high quality live food such as trash fish and clam has proven to be an effective practice for the improvement of crab ovarian development and nutritional composition. Unfortunately to date optimal fattening period is unclear for female P. trituberculatus. The present study w as conducted to investigate the effects of fattening period on ovarian development and nutritional quality of female sw imming crab by fattening culture and biochemical analysis. The results show ed that gonadosomatic index GSI increased significantly during the 90-day fattening period while the trend of low -high-low was found in muscular yield and total edible yield. The highest total edible yield more than 42% was in the females fattened for 30-60 days. Fattening period did not affect the proximate composition of muscle but the highest protein lipid and carbohydrate contents together with the lowest moisture contents in ovary and hepatopancreas were found in the females with 60 days fattening. The cholesterol percentage % total lipids in ovary and hepatopancreas decreased significantly during the course of 0-60 days fattening w hile phospholipids levels of ovary and hepatopancreas increased significantly during 60-90 days fattening. For
182 38 the different edible parts hepatopancreas had the highest triacyglycerol levels. As for the fatty acid composition the increasing trend was found in mono-unsaturated fatty acids MUFA for ovary and hepatopancreas while the trend of high-low -high was found in poly-unsaturated fatty acids PUFA and highly unsaturated fatty acids HUFA. Muscle contained significant higher percentage of HUFA than ovary and hepatopancreas. Total amino acids TAA of ovary increased dramatically during the early period of fattening w hile the contents of three sw eet amino acids gradually increased during the process of 90-dayfattening. Essential amino acid scores EAAS of ovary and muscle were greater than 100 for all essential amino acids EAA after females fattened for 60-90 days which indicated no limited amino acid was found in ovary and muscle. For fattening females EAA /TAA ratios of ovary and muscle were close to or higher than FAO /WHO /UNU recommended values for healthy food. In conclusion the fattening w ould not only improve the total edible yield but also optimize the nutritional values for female P. trituberculatus. Our results suggested the appropriate fattening period w as approximately 60 days for pond-reared females post puberty molting. Those results w ould not only provide valuable information for the future culture and fattening of female P. trituberculatus but also facilitate the further study on the nutritional regulation of female quality. Key words Portunus trituberculatus fattening period ovarian development nutritional quality fatty acids amino acids Corresponding author CHENG Yongxu. E-mail yxcheng@ shou. edu. cn 檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹檹 50 1964 2014 2014 9 50 1. 2. 3. 4. 2014 7 10 50