| 刘家豪,刘长琳,多吉欧珠,热旦,拉巴罗布,刘宝良,李杰,马强,卫育良,梁萌青,徐后国.不同颜色亚东鲑卵的营养成分比较分析.渔业科学进展,2023,44(6):133-141 |
| 不同颜色亚东鲑卵的营养成分比较分析 |
| Comparative analysis of nutrient composition of different-colored Yadong trout eggs |
| 投稿时间：2022-06-07 修订日期：2022-07-06 |
| DOI：10.19663/j.issn2095-9869.20220607001 |
| 中文关键词: 亚东鲑 卵 营养成分 脂肪酸 氨基酸 |
| 英文关键词: Salmo trutta fario Egg Nutrient composition Amino acid Fatty acid |
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| 中文摘要: |
| 亚东鲑(Salmo trutta fario)作为我国西藏亚东地区特色经济鱼类，目前已经实现规模化人工养殖。在亚东鲑人工繁育过程中存在不同颜色的卵(黄色和橘红色)，且2种卵的质量在受精率、孵化率及仔鱼质量等方面表现不同。目前，对2种颜色卵营养成分的比较研究尚未见报道。本研究旨在对亚东鲑人工养殖过程中2种不同颜色卵的营养成分进行分析和比较。实验样品来自西藏亚东县产业园亚东鲑繁育养殖基地。每种卵测定3个重复。结果显示，黄色卵粗蛋白和灰分含量显著低于橘红色卵，而粗脂肪和水分含量显著高于橘红色卵。黄色卵的饱和脂肪酸(SFA)和n-3多不饱和脂肪酸(n-3PUFA)以及二十二碳六烯酸(DHA)含量显著低于橘红色卵，而单不饱和脂肪酸(MUFA)尤其是C18:1n-9含量显著高于橘红色卵。黄色卵的必需氨基酸(EAA)总量，非必需氨基酸(NEAA)总量以及总氨基酸(TAA)略低于橘红色卵；而在EAA中，黄色卵的缬氨酸、蛋氨酸、亮氨酸、赖氨酸、组氨酸显著低于橘红色卵。黄色卵中蛋白质羰基和丙二醛含量高于橘红色卵，而α-维生素E和虾青素含量低于橘红色卵。综上所述，橘红色卵中有较高的蛋白质、部分必需氨基酸、DHA、α-维生素E和虾青素含量，而过氧化产物含量较低，这可能是橘红色卵质量优于黄色卵的部分原因。 |
| 英文摘要: |
| Yadong trout (Salmo trutta fario) is an important and characteristic aquaculture fish species in Yadong, Xizang, China. Farmed Yadong trout has been produced on a large scale. Usually, two different-colored eggs (yellow and orange) are produced during Yadong trout farming and show differential reproductive performance. There has been very limited information on the nutrient composition of eggs with different colors, and relevant results have only been reported for rainbow trout. The present study aimed to analyze the nutrient compositions in different-colored Yadong trout eggs to elucidate the factors responsible for the different reproductive performances of the two egg types. The experimental samples were collected from Yadong Industry Park, where the broodstocks were reared with artificial compound feeds. Each egg type was analyzed in 3 replicates. Yellow eggs were produced by 2–3 year-old broodstocks, and orange eggs were produced from 3–5 year-old broodstocks. After spawning, the eggs were cryopreserved and transported to the laboratory by plane. The samples were lyophilized and used for the determination of proximate composition, fatty acids, amino acids, and other reproduction-related nutrients. The crude protein and crude lipid contents were analyzed using the Kjeldahl and Soxhlet extraction methods, respectively. The fatty acid composition (expressed as % total fatty acids) and amino acid composition (expressed as % dry matter) were assayed using gas chromatography and an automatic amino acid analyzer, respectively. The protein carbonyl and malondialdehyde concentration were assayed using commercial kits supplied by Nanjing Jiancheng Bioengineering Institute. The α-vitamin E and astaxanthin were assayed using national standard methods, and the α-vitamin E was measured from wet samples. The statistics of proximate composition, fatty acids, and amino acids data were determined using a t-test for independent samples. The results were expressed as mean ± standard error, and showed that yellow eggs had lower contents of crude protein and ash contents, but higher contents of crude lipid and moisture than orange eggs. There was no significant difference in carbohydrate and energy content between yellow and orange eggs. The saturated fatty acid (SFA), n-3 polyunsaturated fatty acid (n-3 PUFA), and docosahexaenoic acid (DHA) contents of yellow eggs were significantly lower than those of orange eggs, while the n-6 polyunsaturated fatty acids (n-6 PUFA) and EPA contents did not differ significantly between the two egg types. The C16:0 and C20:0 contents of yellow eggs were significantly lower than those of orange eggs, while the contents of monounsaturated fatty acids (MUFA), including C16:1n-7, C18:1n-9, C20:1n-9, and C22:1n-9, of yellow eggs were significantly higher than those of orange eggs. The contents of essential amino acids, non-essential amino acids, and total amino acids were slightly lower in yellow eggs compared to orange eggs. Among the essential amino acids, the contents of valine, methionine, leucine, lysine, and histidine in yellow eggs were significantly lower than those in orange eggs. Among the non-essential amino acids, except for glycine and alanine which were significantly lower in yellow eggs than in orange eggs, the contents of other amino acids did not differ significantly between the two egg types. The contents of protein carbonyl and malondialdehyde in yellow eggs were higher than those in orange eggs, while the contents of α-vitamin E and astaxanthin in yellow eggs were lower than those in orange eggs. In conclusion, orange eggs had higher contents of protein, some essential amino acids, DHA, α-vitamin E, and astaxanthin, but lower contents of MUFA, crude lipid, and peroxidation products (protein carbonyl and malondialdehyde) than yellow eggs. These differences in nutrient composition may contribute to the superior reproductive performance of orange eggs over yellow eggs. |
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