海水和淡水养殖凡纳滨对虾肌肉营养成分的比较  

Comparative Analysis of Nutrients in Muscles of Pacific White Leg Shrimp Litopenaeus vannamei Cultured in Seawater and Freshwater

作　　者：彭永兴[1] 许祥[1] 程玉龙 过正乾[1] 蒋飞[1] 徐家涛[1] 罗刚[1] 许星鸿[1] 程汉良[1] 

机构地区：[1]淮海工学院,江苏省海洋生物技术重点实验室,江苏连云港222005 [2]陕西省渔业公司,陕西西安710014

出　　处：《水产科学》2013年第8期435-440,共6页Fisheries Science

基　　金：教育部特色专业建设点专项(TS11446);江苏省高校自然科学研究重大项目(10KJA240002);江苏省海洋生物技术重点实验室开放基金资助项目(2009HS15)

摘　　要：测定和分析了海水和淡水养殖的凡纳滨对虾肌肉常规营养成分、氨基酸含量和脂肪酸组成。试验结果表明,海水养殖凡纳滨对虾肌肉中粗蛋白和粗灰分含量显著高于淡水养殖凡纳滨对虾(P<0.05),而水分的含量显著低于淡水养殖凡纳滨对虾(P<0.05);海水养殖凡纳滨对虾氨基酸总量、必需氨基酸量、鲜味氨基酸总量均显著高于淡水养殖凡纳滨对虾(P<0.05);海水和淡水养殖凡纳滨对虾肌肉中均含有丰富的不饱和脂肪酸,总量分别达68.48%和69.80%,但海水虾肌肉中饱和脂肪酸和单不饱和脂肪酸总量显著高于淡水虾(P<0.05),而多不饱和脂肪酸总量显著低于淡水虾(P<0.01);海水虾肌肉中n-3多不饱和脂肪酸总量亦显著低于淡水虾(P<0.05),表明在海水环境中凡纳滨对虾合成n-3多不饱和脂肪酸的能力较差。综合分析表明,海水养殖凡纳滨对虾肌肉的营养价值和风味稍优于淡水养殖凡纳滨对虾。The nutrient component was analyzed in muscles of Pacific white leg shrimp Litopenaeus vannamei cultured in seawater and freshwater by routine methods. The results showed that there were significantly higher contents of crude protein and crude ash in the muscle of the shrimp cultured in seawater than those in the shrimp farmed in freshwater （P〈0.05）. The moisture was significantly higher in the muscle of the shrimp cultured in freshwater than that in the shrimp farmed in seawater （P〈0.05）. A total of 18 amino acids was detected in the muscles of the shrimp, significantly higher total contents of amino acids, essential amino acids and tasty amino acids in the muscle of the shrimp cultured in seawater than those in the shrimp cultured in freshwater （P〈0.05）. The content of unsaturated fatty acids （UFA） was found 68.48~ in the muscle of the shrimp cultured in seawater and 69.80~ in the shrimp cultured in freshwater. The total contents of saturated fatty acids（SFA） and mono-unsaturated fatty acids （MUFA） in the muscle were significantly higher in the shrimp cultured in seawater than those in the shrimp cultured in freshwater （P 〈（0.05）, significantly lower total content of polyunsaturated fatty acids （PUFA） than that in the shrimp cultured in seawater （P〈0.01）. Meanwhile, the total content of n-3 PUFA in muscle of the seawater cultured shrimp was significantly lower than that in the seawater cultured shrimp （P 0.05）, indicating that the shrimp in seawater environment have a poor ability to synthesis n-3 PUFA. It can be concluded that Pacific white leg shrimp cultured in seawater has slightly better nutritional value and flavor than one cultured in freshwater does.

关 键 词：凡纳滨对虾 肌肉 营养成分 氨基酸 脂肪酸 

分 类 号：S917.4[农业科学—水产科学]