摘要
以体质量为38.03~55.03 g的哲罗鲑Hucho taimen、细鳞鲑Brachymystax lenok及其杂交种为研究对象,对其肌肉营养成分和氨基酸组成进行了分析评价。结果表明:3种鱼的粗脂肪含量差异显著(P【0.05),杂交种的水分、粗灰分含量高于哲罗鲑低于细鳞鲑,而粗蛋白质含量高于两者;杂交种的人体必需氨基酸和氨基酸总量均高于哲罗鲑和细鳞鲑,而鲜味氨基酸含量低于哲罗鲑高于细鳞鲑;3种鱼的必需氨基酸总量均高于FAO/WHO标准和鸡蛋蛋白标准,以杂交种最高;杂交种的氨基酸评分、化学评分和必需氨基酸指数均远高于哲罗鲑和细鳞鲑,以细鳞鲑最低。研究表明,3种鱼肉质鲜美,营养价值均较高,尤其是杂交种,其肌肉品质更优于哲罗鲑和细鳞鲑,这为哲罗鲑和细鳞鲑的杂交育种提供了参考。
Approximate composition and amino acid levels were analyzed in muscles of taimen Hucho taimen, lenok Brachymystax lenok and their hybrid with body weight of 38. 03-55. 03 g. The results showed that there was signifi-cant difference in the crude lipid contents in muscles among the fishes(P<0. 05). The hybrid had median moisture and crude ash level and higher crude protein content than the taimen and lenok. There were higher essential amino acid ( EAA) and total amino acid ( TAA) levels in the hybrid than taimen and lenok, and the median delicious a-mino acid ( DAA) level was found in the hybrid. The three fish species had higher EAA levels than the FAO/WHO standard and the egg standard, and the maximum in the hybrid. There were far higher AAS, CS and EAAI in the hybrid than taimen and lenok, the minimum in lenok. The findings indicated that the muscles of the 3 fishes were delicious and had high nutritional value, especially the hybrid.
出处
《大连海洋大学学报》
CAS
CSCD
北大核心
2014年第2期171-174,共4页
Journal of Dalian Ocean University
基金
国家科技支撑计划项目(2012BDA25B10)
公益性行业科研专项(201003055)
中央级公益性科研院所基本科研业务费专项(201109)
农业部淡水水产生物技术与遗传育种重点实验室开放课题(2012NYBSJ-03)
关键词
哲罗鲑
细鳞鲑
杂交种
营养成分
氨基酸
Hucho taimen
Brachymystax lenok
hybrid
nutritional composition
amino acid
