合方鲫及其亲本肌肉营养成分分析  

Muscle nutrient of Carassius auratus cuvieri(♀)×Carassius auratus red var.(♂) and its parents

作　　者：刘庆峰[1] 王静[1] 肖军[1] 陈璇[1] 齐艳华[1] 李武辉 陶敏[1] 张纯[1] 覃钦博[1] 罗凯坤[1] 刘少军[1] LIU Qingfeng WANG Jing XIAO Jun CHEN Xuan QI Yanhua LI Wuhui TAO Min ZHANG Chun QIN Qinbo LUO Kaikun LIU Shaojun(Key Laboratory of Developmental Biology of Freshwater Fish, Hunan Normal University, College of Life Seicnces, Hunan Normal University, Changsha 410081, China)

机构地区：[1]湖南师范大学生命科学学院,省部共建淡水鱼类发育生物学国家重点实验室,湖南长沙410081

出　　处：《水产学报》2017年第7期1133-1139,共7页Journal of Fisheries of China

基　　金：国家自然科学基金重大国际合作项目(31210103918);国家自然科学基金重点项目(31430088);湖南省生物发育工程及新产品研发协同创新中心(20134486);长沙市科技计划项目(K1205009-21)

摘　　要：采用生化分析手段对合方鲫及其亲本的肌肉营养成分进行比较研究。结果显示,合方鲫肌肉中水分含量为71.00%,显著低于其亲本的水分含量(日本白鲫:75.60%,红鲫:75.50%),说明合方鲫具有低水分的特征。合方鲫的蛋白质含量为17.70%,高于红鲫的蛋白质含量(17.00%),且显著高于日本白鲫的蛋白质含量(14.80%)。在15种检测的氨基酸含量中,合方鲫的氨基酸总量(15.87%)、必需氨基酸总含量(6.55%)均高于红鲫的氨基酸总量(15.52%)和必需氨基酸总含量(6.46%),且显著高于日本白鲫的氨基酸总量(13.13%)和必需氨基酸总含量(5.27%)。值得一提的是合方鲫的呈味氨基酸总含量高达6.26%,高于红鲫的呈味氨基酸总含量(6.07%),且显著高于日本白鲫的呈味氨基酸总含量(5.29%)。研究表明,合方鲫是一种营养价值高、肉味鲜美的鱼类,为其生产上的应用提供了理论支撑。This paper conducted a cross of white crucian carp（Carassius auratus cuvieri）（♀）×red crucian carp（Carassius auratus red var.）（♂）（WR）, and the nutritional composition and quality of muscles from WR and its parents were investigated and analyzed by biochemical analysis methods. The results show that the moisture content of WR（71.00%） was significantly lower than that of its parents（WCC：75.60%, RCC：75.50%）, while the protein content of WR（17.70%） was higher than that of RCC（17.00%） and was much higher than that of WCC（14.80%）. Fifteen kinds of amino acids were found in muscles from WR and its parents. Both total amino acids and total essential amino acids contents of WR（15.87% and 6.55%） were higher than those of RCC（15.52% and6.46% respectively）, and were significantly higher than those of WCC（13.13% and 5.27% respectively）. In particular, the total flavor amino acids content of WR（6.26%） was higher than that of RCC（6.07%）, and was much higher than that of WCC（5.29%）. Taken together, the results provided evidences for proving the advantages of WR in nutritional value and taste, and provided the theoretical supports for its application in production.

关 键 词：合方鲫 杂交品系 肌肉 营养成分 氨基酸 

分 类 号：S963[农业科学—水产养殖]