“杂交鳊”肌肉营养成分分析与品质评价  

Analysis of Nutritional Components and Quality Evaluation of"Hybrid bream"Muscle

作　　者：江凤娟 孙家孝 刘昆 张洺瑞 冯杰 赵卫红 JIANG Fengjuan;SUN Jiaxiao;LIU Kun;ZHANG Mingrui;FENG Jie;ZHAO Weihong(College of Marine and Bioengineering,Yancheng Institute of Technology,Yancheng Jiangsu 224051,China;Sheyang Haichen Biotechnology Co.Ltd,Sheyang Jiangsu 224313,China)

机构地区：[1]盐城工学院海洋与生物工程学院,江苏盐城224051 [2]射阳海辰生物科技有限公司,江苏射阳224313

出　　处：《盐城工学院学报(自然科学版)》2024年第3期1-7,共7页Journal of Yancheng Institute of Technology:Natural Science Edition

基　　金：苏北科技专项(SZ-YC2019023)

摘　　要：江苏射阳海辰生物科技有限公司以鳊鱼为父本、红鳍鲌为母本,通过一步法远缘杂交获得的杂交鳊新品系具有明显的杂交优势,主要表现为:杂交鳊含肉率达(55.33±2.48)%;杂交鳊的侧线上鳞个数介于父本与母本之间,即相对于父本鳊鱼,杂交鳊的侧线上鳞更为紧密,不易脱鳞,易于运输;与亲本相比,一龄杂交鳊的水分含量显著低于鳊鱼和红鳍鲌,粗蛋白和粗脂肪含量均显著高于鳊鱼和红鳍鲌。Jiangsu Sheyang Haichen Biotechnology Co.,Ltd.used bream as the male parent and red fin bream as the female par⁃ent,and the new hybrid bream strain obtained by one-step distant hybridization has obvious hybridization advantages,mainly as follows:the meat content of hybrid bream is(55.33±2.48)%;The number of scales on the lateral line of hybrid bream is between the male parent and the female parent,that is,compared with the male bream,the scales on the lateral line of hybrid bream are more compact,difficult to desquamate and easy to transport;Compared with their parents,the water content of one-year-old hy⁃brid bream was significantly lower than that of bream and red-fingered bream,and the crude protein and crude fat content were significantly higher than that of bream and red-fingered bream.

关 键 词：杂交鳊 肌肉 含肉率 营养评价 

分 类 号：S917.4[农业科学—水产科学]