【摘要】 采用生化分析手段对合方鲫及其亲本的肌肉营养成分进行比较研究。结果显示,合方鲫肌肉中水分含量为71.00%,显著低于其亲本的水分含量(日本白鲫:75.60%,红鲫:75.50%),说明合方鲫具有低水分的特征。合方鲫的蛋白质含量为17.70%,高于红鲫的蛋白质含量(17.00%),且显著高于日本白鲫的蛋白质含量(14.80%)。在15种检测的氨基酸含量中,合方鲫的氨基酸总量(15.87%)、必需氨基酸总含量(6.55%)均高于红鲫的氨基酸总量(15.52%)和必需氨基酸总含量(6.46%),且显著高于日本白鲫的氨基酸总量(13.13%)和必需氨基酸总含量(5.27%)。值得一提的是合方鲫的呈味氨基酸总含量高达6.26%,高于红鲫的呈味氨基酸总含量(6.07%),且显著高于日本白鲫的呈味氨基酸总含量(5.29%)。研究表明,合方鲫是一种营养价值高、肉味鲜美的鱼类,为其生产上的应用提供了理论支撑。更多还原

【Abstract】 This paper conducted a cross of white crucian carp(Carassius auratus cuvieri)(♀)×red crucian carp(Carassius auratus red var.)(♂)(WR), and the nutritional composition and quality of muscles from WR and its parents were investigated and analyzed by biochemical analysis methods. The results show that the moisture content of WR(71.00%) was significantly lower than that of its parents(WCC:75.60%, RCC:75.50%), while the protein content of WR(17.70%) was higher than that of RCC(17.00%) and was much higher than that of WCC(14.80%). Fifteen kinds of amino acids were found in muscles from WR and its parents. Both total amino acids and total essential amino acids contents of WR(15.87% and 6.55%) were higher than those of RCC(15.52% and6.46% respectively), and were significantly higher than those of WCC(13.13% and 5.27% respectively). In particular, the total flavor amino acids content of WR(6.26%) was higher than that of RCC(6.07%), and was much higher than that of WCC(5.29%). Taken together, the results provided evidences for proving the advantages of WR in nutritional value and taste, and provided the theoretical supports for its application in production.更多还原