拟穴青蟹雄蟹蜕壳周期肌肉与肝胰腺营养变化趋势  

On nutritional trends of muscle and hepatopancreas in the molting cycle of male Scylla paramamosain

作　　者：孙丽慧[1] 林锋[1] 黄爱霞[1] 李倩[1] 姜建湖[1] 沈斌乾[1] 蒋荣响 SUN Li-hui;LIN Feng;HUANG Ai-xia;LI Qian;JIANG Jian-hu;SHEN Bin-qian;JIANG Rong-xiang(Key Laboratory of Healthy Freshwater Aquaculture of the Ministry of Agriculture,Key Laboratory of Fish Health and Nutrition of Zhejiang Province,Zhejiang Institute of Freshwater Fisheries,Huzhou Zhejiang 313001,China;Lyuyang Special Aquaculture Specialized Cooperative Society of Sanmen County,Taizhou Zhejiang 317100,China)

机构地区：[1]浙江省淡水水产研究所,农业部淡水渔业健康养殖实验室,浙江省鱼类健康与营养重点实验室,浙江湖州313001 [2]三门县绿洋特种水产养殖专业合作社,浙江台州317100

出　　处：《海洋渔业》2019年第6期694-703,共10页Marine Fisheries

基　　金：浙江省重点研发计划项目(2018C02019);浙江省淡水养殖科技创新团队项目(2012R10026-11)

摘　　要：为探究拟穴青蟹(Scylla paramamosain)雄蟹蜕壳前后肌肉及肝胰腺营养变化,分别对蜕壳前、中、后期的拟穴青蟹雄蟹肌肉(分别记为MB、MD和MA)及肝胰腺(分别记为HB、HD和HA)的营养成分进行了测定,结果显示:肌肉水分蜕壳后显著高于蜕壳前和蜕壳中(P<0.05),肌肉粗蛋白蜕壳后显著低于蜕壳中(P<0.05),蜕壳前和蜕壳中肌肉水分和粗蛋白无显著性差异(P>0.05);肌肉粗脂肪含量蜕壳后显著低于蜕壳前和蜕壳中(P<0.05),肌肉灰分蜕壳中显著低于蜕壳前和蜕壳后(P<0.05)。肝胰腺水分蜕壳中显著低于蜕壳前和蜕壳后(P<0.05),肝胰腺粗蛋白含量为:蜕壳前>蜕壳后>蜕壳中(P<0.05),肝胰腺粗脂肪含量为:蜕壳中>蜕壳后>蜕壳前(P<0.05),肝胰腺灰分蜕壳后显著低于蜕壳前和蜕壳中(P<0.05)。肌肉总氨基酸、必需氨基酸、呈味氨基酸含量为:蜕壳中>蜕壳前>蜕壳后(P<0.05),肝胰腺总氨基酸、必需氨基酸和呈味氨基酸蜕壳前显著高于蜕壳中和蜕壳后(P<0.05)。根据氨基酸评分和化学评分,肌肉和肝胰腺第一限制性氨基酸多为甲硫氨酸和胱氨酸(Met+Cys),肌肉第二限制性氨基酸多为缬氨酸(Val),肝胰腺第二限制性氨基酸多为异亮氨酸(Ile),蜕壳前、中、后肌肉必需氨基酸指数分别为56.43、59.00、54.82,其构成比例符合FAO/WHO的标准,其中蜕壳中肌肉氨基酸指数最高;蜕壳前、中、后肝胰腺必需氨基酸指数较低,分别为29.90、19.59、23.26,其中蜕壳前肝胰腺的必需氨基酸指数最高;蜕壳前肌肉和蜕壳后肝胰腺的多不饱和脂肪酸(PUFA)最高(P<0.05),蜕壳后肌肉和肝胰腺的二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)含量最高(P<0.05)。结果表明,拟穴青蟹雄蟹蜕壳阶段主要消耗肌肉中粗脂肪以及肝胰腺中粗蛋白,而软壳硬化阶段主要消耗肌肉中粗蛋白、粗脂肪以及肝胰腺中粗脂肪;从营养学角度分析,拟穴青蟹雄蟹肌肉粗蛋白与粗脂肪组成In order to analyze the nutritional changes of muscle and hepatopancreas of male crab Scylla paramamosain before and after molting, the nutritional components were determined. The results showed that moisture content of the muscle after molting was significantly higher than that before molting and during molting(P<0.05). Muscle crude protein content after molting was significantly lower than that during molting(P<0.05). Muscle crude lipid content after molting was significantly lower than that before molting(P<0.05). Muscle ash content during molting was significantly lower than that before molting and after molting(P<0.05). Hepatopancreas moisture content during molting was significantly lower than that before and after molting(P<0.05). Crude protein content of hepatopancreas was: before molting < after molting < during molting(P<0.05). Crude lipid content of hepatopancreas was: during molting < after molting < before molting(P<0.05). Ash content of hepatopancreas after molting was significantly lower than that during molting and before molting(P<0.05);muscle total amino acids, essential amino acids, flavor amino acids content were: during molting < before molting < after molting(P<0.05). Hepatopancreas total amino acids, essential amino acids and flavor amino acids content before molting were significantly higher than those after molting(P<0.05);according to amino acid score and chemical score, the first limited amino acids in muscle and hepatopancreas were mostly(Met+Cys), the second limited amino acid in muscle was mostly valine, the second limited amino acid in hepatopancreas was mostly isoleucine, and the index of essential amino acids in muscle was 56.43, 59.00 and 54.82;the index of essential amino acids in hepatopancreas was 20.90, 19.59 and 23.26;polyunsaturated fatty acids(PUFA) of muscle before molting and hepatopancreas after molting were the highest(P<0.05), EPA and DHA of muscle and hepatopancreas after molting were the highest(P<0.05). Above all, crude lipid in muscle and crude protein in hepatopa

关 键 词：拟穴青蟹 雄蟹 蜕壳 肌肉 肝胰腺 营养变化 

分 类 号：S963[农业科学—水产养殖]