摘要
为比较不同生长阶段墨瑞鳕肌肉中脂肪酸组成的变化,本研究通过气相色谱技术测定墨瑞鳕幼鱼、成鱼、亲鱼肌肉中脂肪酸含量,并对脂肪酸组成进行主成分分析。结果表明,3个不同生长阶段墨瑞鳕的不饱和脂肪酸(UFA)总量分别为52.2%、58.2%、60.1%;在高度不饱和脂肪酸(HUFA)中DHA含量均最高。随着鱼体生长,墨瑞鳕棕榈油酸、油酸、亚油酸、亚麻酸含量均呈上升趋势,从高到低依次为亲鱼>成鱼>幼鱼;肉豆蔻酸、花生一烯酸、花生四烯酸、EPA、DHA含量呈下降趋势,从高到低依次为幼鱼>成鱼>亲鱼;UFA总量和单不饱和脂肪酸(MUFA)含量呈上升趋势,从高到低依次为亲鱼>成鱼>幼鱼;多不饱和脂肪酸(PUFA)总量和必需脂肪酸(EFA)总量含量呈先升后降趋势,从高到低依次为成鱼>亲鱼>幼鱼。墨瑞鳕不同生长阶段脂肪酸含量大部分存在显著差异,特别是幼鱼与成鱼的脂肪酸含量(除二十碳三烯酸外)均存在显著差异;肉豆蔻酸、花生一烯酸、花生四烯酸、EPA和DHA等5种脂肪酸是墨瑞鳕的主要特征脂肪酸,这5种主要特征脂肪酸之间均互呈强正相关。随着墨瑞鳕的生长发育应及时提高相应阶段功能性脂肪酸的比例,降低相应阶段呈强负相关的主要特征脂肪酸的比例。本研究结果为墨瑞鳕的开发利用以及饲料营养需求等提供了理论参考。
In order to compare the fatty acid composition of muscle at different growth stages,the fatty acid compositions in muscle of Murray cod juvenile fish,dult fish,parental fish were analyzed by GC-MS in this study,and principal component analysis of fatty acid compositions were analyzed.The results showed that the total amount of unsaturated fatty acids of haddock was very high in the three different growth stages(52.2%,58.2%and 60.1%respectively),and the DHA contents in the high unsaturated fatty acids were the highest.The content of palmitoleic acid,oleic acid,linoleic acid and linoleic acid showed an uptrend,and the content order were parental fish>adult fish>young fish.The content of nutmeg acid,arachidonic acid,arachidonic acid,EPA and DHA showed a downtrend,and the order were young fish>adult fish>parental fish.The order of the total amount of unsaturated fatty acids and the total monounsaturated fatty acids were parental fish>adult fish>young fish,which showed an uptrend.The order of the total amount of polyunsaturated fatty acids and the total essential fatty acids were adult fish>parental fish>young fish,which showed a first uptrend then downtrend.There had two main components of fatty acids.Most of the fatty acid contents of Murray cod at different growth stages were significantly different,especially the fatty acid contents in juvenile and adult fish.The main characteristic fatty acids of Murray cod were nutmeg acid,arachidonic acid,arachidonic acid,EPA and DHA,and the five fatty acids showed strong positive correlation with each other.Following the growth and development of Murray cod,the functional fatty acids should be increased and the proportion of the main characteristic fatty acids should be reduced.The results of this study would provide a theoretical reference for the development and utilization of Murray cod and the nutritional requirements of feed.
作者
罗钦
李冬梅
黄敏敏
饶秋华
刘洋
翁伯琦
潘葳
罗土炎
LUO Qin;LI Dongmei;HUANG Minmin;RAO Qiuhua;LIU Yang;WENG Boqi;PAN Wei;LUO Tuyan(Institute of Agricultural Quality Standards and Testing Technology Research/Fujian Key Laboratory of Agro-products Quality&Safety,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003;Research Center for Cultural and Trade/Research Center for Cross-border E-commerce,Concord University College Fujian Normal University,Fuzhou,Fujian 350117;Agricultural Ecology Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013)
出处
《核农学报》
CAS
CSCD
北大核心
2020年第4期788-795,共8页
Journal of Nuclear Agricultural Sciences
基金
福建省科技厅省属公益类科研专项(2019R1022-7)
福建省农科院创新团队项目(STIT2017-1-12)
福建省农科院科技服务团项目(KJFW19).
关键词
墨瑞鳕
不同生长阶段
脂肪酸
主成分分析
Murray cod
different growth stages
fatty acids
principal component analysis
