生态化池塘养殖模式下凡纳滨对虾与日本囊对虾营养成分的比较  

A comparative study on nutritional quality in the muscle of Litopenaeus vannamei and Marsupenaeus japonicus in the marine ecological cultured-pond

作　　者：李红艳 刘天红 孙元芹 于晓清 叶海斌 王颖 

机构地区：[1]山东省海洋生物研究院,山东青岛266002

出　　处：《海洋渔业》2015年第2期135-141,共7页Marine Fisheries

基　　金：山东省现代农业产业技术体系虾蟹类创新团队(SDAIT-15)

摘　　要：对生态化池塘养殖模式下凡纳滨对虾(Litopenaeus vannamei)与日本囊对虾(Marsupenaeus japonicus)肌肉营养成分与营养品质进行了分析比较。结果表明:该养殖模式下,凡纳滨对虾的水分、粗蛋白、粗脂肪和粗灰分含量与日本囊对虾相近。两种对虾均呈现高蛋白、低脂肪的营养特点;均含有18种氨基酸,呈味氨基酸占氨基酸总量的百分比分别为(29.29±0.16)%、(29.01±0.19)%,必需氨基酸指数(EAAI)分别为68.57、67.90,其构成比例符合FAO/WHO的标准,且凡纳滨对虾的蛋白质营养价值略高于日本囊对虾;两种对虾的水溶性维生素和钙、铁、锌、硒等无机元素含量都十分丰富。综上,生态化池塘养殖的凡纳滨对虾和日本囊对虾肌肉营养价值均非常高,为优质的动物蛋白食品。In order to understand the nutritional components and quality of Litopenaeus vannamei and Marsupenaeus japonicus bred in the marine ecological cultured-pond,the main nutrient components,including the contents of 18 common amino acids,protein,fat,vitamins and inorganic elements,in the muscle of both shrimps were analyzed. Samples of L. vannamei and M. japonicus were bred in the same marine ecological cultured-pond for three months and fed with the same food. 60 individuals of L. vannamei were of body length（ 12. 07 ± 0. 64） cm and body weight（ 13. 73 ± 1. 38） g,while 60 individuals of M. japonicus were of body length（ 12. 23 ± 0. 75） cm and body weight（ 14. 05 ± 1. 47） g. Samples were divided into three groups randomly. Analysis methods of nutritional components were based on the standards of GB 5009,GB 5413 and GB / T 9695. 31. Evaluation standards of the nutritional quality were based on the FAO / WHO standard mode.Results showed that the contents of crude protein,crude fat and crude ash in fresh muscles of L. vannamei and M. japonicus were（ 21. 52 ± 0. 43） %,（ 20. 80 ± 0. 29） %,（ 0. 81 ± 0. 05） %,（ 0. 70 ± 0. 03） %,（ 1. 70 ± 0. 02） %,（ 1. 70 ± 0. 03） % respectively,which showed no significant difference between two shrimps. The composition of amino acids in the muscle of the two shrimps were accordant with 18 common amino acids and 8 essential amino acids for human needs. In dry samples,the total contents of amino acids were（ 75. 96 ± 0. 27） g /100 g,（ 75. 780. 36） g /100 g respectively and the essential amino acids（ EAA）were（ 27. 83 ± 0. 18） g /100 g,（ 27. 16 ± 0. 26） g /100 g respectively while four kinds of delicious amino acids accounted for（ 29. 29 ± 0. 16） g /100 g and（ 29. 01 ± 0. 19） g /100 g,respectively. The essential amino acids index（ EAAI） was 68. 57 and 67. 90 respectively and the constitutional rate of the essential amino acids was36. 64% and 35. 84% respectively,which met the FAO / WHO standards. The protein n

关 键 词：凡纳滨对虾 日本囊对虾 营养成分 营养评价 

分 类 号：Q501[生物学—生物化学]