【摘要】 为了解不同规格瓯江彩鲤的肉质差异和营养特点,采用常规方法,对平均体重53.5、170.8和308.5g的3组稻田养殖瓯江彩鲤进行含肉率、脏体比、营养成分、氨基酸和脂肪酸组成进行了分析比较。结果表明:较大规格(Ⅲ组)的瓯江彩鲤含肉率54.76%,显著高于较小规格的鱼Ⅰ组(40.99%)。3组鱼肌肉中含人体必需氨基酸占总氨基酸的比例均为44%,与非必需氨基酸比值为91%～95%;第一限制性氨基酸均为缬氨酸;Ⅲ组鱼PUFA含量较高,而Ⅰ组鱼EPA和DHA含量较大;4种鲜味氨基酸总量均超过29%。更多还原

【Abstract】 In order to understand the fleshy difference and nutritional composition characteristics of Oujiang colour carp (Cypinus carpio var. color)between different individual sizes, taking 3 groups of colour carp with average body weight of 53.5 g,170.8 g and 308.5 g respectively as the research object, we analysed and compared their rate of flesh content, ratio of viscera : body, general nutritional composition and amino acids and fatty acids by conventional methods. The results showed that the rate of flesh content of large-sized fish group 3(54.76±2.21)was significantly higher than that of small-sized fish groupⅠ(40.99±2.83);in the total content of amino acids in muscle of 3 groups of carp , the essential amino acids(WEAA)were 44% respectively;of which the first limiting amino acid was valine (Val) for all 3 groups. And WEAA/ WNEAA(total nonessential amino acids)was 91%～95%. There were more polyunsaturated fatty acids (PUFA)in fish groupⅢ, and more eicosapntemacnioc acid(EPA)and docase hexaeno acid (DHA) in fish groupⅠ. Their contents of 4 delicious amino acids(Asp, Glu, Gly and Ala)were all more than 29%.更多还原