澳洲淡水龙虾与克氏原螯虾肌肉营养成分分析与品质评价  

Analysis and Quality Evaluation of Nutrient Components in Muscle of Cherax quadricarinatus and Procambarus clarkii

作　　者：王广军[1] 孙悦 郁二蒙[1] 张军旺 李志斐[1] 张凯[1] 余德光[1] WANG Guangjun;SUN Yue;YU Ermeng;ZHANG Junwang;LI Zhifei;ZHANG Kai;YU Deguang(Key Laboratory of Tropical and Subtropical Fishery Resource Application and Cultivation, Ministry of Agriculture and Rural Affairs, Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China;College of Fishery, Tianjin Agricultural University, Tianjin 300384, China)

机构地区：[1]中国水产科学研究院珠江水产研究所,农业农村部热带亚热带水产资源利用与养殖重点实验室,广州510380 [2]天津农学院水产学院,天津300384

出　　处：《动物营养学报》2019年第9期4339-4348,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：广东省渔港建设和渔业产业发展专项(A201701B05);广东省省级科技计划项目(2017B090906002)

摘　　要：本试验旨在通过比较澳洲淡水龙虾与2种不同养殖方式(稻田养殖和藕田养殖)的克氏原螯虾肌肉营养成分含量的异同,评价三者的营养品质。取澳洲淡水龙虾、稻田养殖克氏原螯虾和藕田养殖克氏原螯虾成虾各30只,测定其肌肉中常规营养成分、主要矿物元素、氨基酸和脂肪酸含量,并对其营养品质进行评价。结果显示:澳洲淡水龙虾的出肉率显著高于2种不同养殖方式的克氏原螯虾(P<0.05)。澳洲淡水龙虾肌肉中粗灰分含量显著高于2种不同养殖方式的克氏原螯虾(P<0.05),而肌肉中粗蛋白质含量则显著低于2种不同养殖方式的克氏原螯虾(P<0.05)。澳洲淡水龙虾、稻田养殖克氏原螯虾和藕田养殖克氏原螯虾肌肉中17种氨基酸总量分别为15.59%、14.28%和14.91%,其中8种必需氨基酸总量分别占氨基酸总量的36.37%、35.99%和36.82%,必需氨基酸指数(EAAI)分别为72.58、69.87和67.69;肌肉中总鲜味氨基酸含量3种虾之间差异不显著(P>0.05)。藕田养殖克氏原螯虾肌肉中脂肪酸种类多于稻田养殖克氏原螯虾和澳洲淡水龙虾;澳洲淡水龙虾肌肉中多不饱和脂肪酸含量均比2种不同养殖方式的克氏原螯虾低,其中藕田养殖克氏原螯虾与澳洲淡水龙虾的差异达到显著水平(P<0.05)。稻田养殖克氏原螯虾肌肉中钙含量显著高于澳洲淡水龙虾和藕田养殖克氏原螯虾(P<0.05);藕田养殖克氏原螯虾肌肉中铁含量显著高于稻田养殖克氏原螯虾和澳洲淡水龙虾(P<0.05);澳洲淡水龙虾肌肉中锌含量显著高于藕田养殖克氏原螯虾(P<0.05)。由此得出,与2种不同养殖方式的克氏原螯虾相比,澳洲淡水龙虾具有较好的肌肉营养品质和更高的出肉率;与澳洲淡水龙虾和稻田养殖克氏原螯虾相比,藕田养殖克氏原螯虾肌肉中脂肪酸种类更多且多不饱和脂肪酸含量更高,锌铁比更为合理。In this experiment, the differences of nutrient components in muscle of Cherax quadricarinatus (C. quadricarinatus) and two kinds of Procambarus clarkia (P. clarkia) cultured with different models (cultured in paddy field or lotus pond) were compared to evaluate the nutritional quality of them. Thirty C. quadricarinatus and two kinds of P. clarkia which cultured in paddy field and lotus pond were selected, respectively, the contents of nutrient components, mineral elements, amino acids, fatty acids in the muscle of each kind of shrimps were measured and the nutritional quality of them were analyzed. The results showed that, compared with two kinds of P. clarkia cultured with different modes, the meat rate of C. quadricarinatus was significantly increased (P<0.05), and the content of ash in muscle was significantly increased (P<0.05), but the content of crude protein in muscle was significantly decreased (P<0.05). The contents of 17 kinds of amino acids in muscle of C. quadricarinatus, P. clarkia cultured in paddy field and P. clarkia cultured in lotus pond were 15.59%, 14.28% and 14.91%, respectively, of which eight of essential amino acids accounted for 36.37%, 35.99% and 36.82%, and the essential amino acid indices were 72.58, 69.87 and 67.69, but there was no significant difference in total delicious amino acids content in muscle among three kinds of shrimps (P>0.05). The fatty acid species in muscle of P. clarkia cultured in lotus pond was higher than that of other two kinds of shrimps (P<0.05), and the content of polyunsaturated fatty acids in muscle of C. quadricarinatus was lower than that of two kinds of P. clarkia cultured with different modes, and the difference was significant between C. quadricarinatus and P. clarkia cultured in lotus pond (P<0.05). Also, the calcium content in muscle of P. clarkia cultured in paddy field was significantly higher than that of P. clarkia cultured in lotus pond and C. quadricarinatus(P<0.05), the iron content in muscle of P. clarkia cultured in lotus pond was significan

关 键 词：澳洲淡水龙虾 克氏原螯虾 营养成分分析 营养品质评价 

分 类 号：R151[医药卫生—营养与食品卫生学]