文章摘要
不同颜色亚东鲑卵的营养成分比较分析
Comparative analysis of nutrient components of Yadong trout eggs with different colors
投稿时间:2022-06-07  修订日期:2022-07-06
DOI:
中文关键词: 亚东鲑    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
基金项目:黄海水产研究所基本科研业务费(20603022021003); 中国水产科学研究院基本科研业务费(2020TD48)
作者单位邮编
刘家豪 大连海洋大学水产与生命学院 116023
刘长琳 中国水产科学研究院黄海水产研究所 
多吉欧珠 西藏自治区日喀则市亚东县农牧综合服务中心 
热旦 西藏自治区日喀则市亚东县农牧综合服务中心 
拉巴罗布 西藏自治区日喀则市亚东县农牧综合服务中心 
刘宝良 中国水产科学研究院黄海水产研究所 
李杰 中国水产科学研究院黄海水产研究所 
马强 中国水产科学研究院黄海水产研究所 
卫育良 中国水产科学研究院黄海水产研究所 
梁萌青 中国水产科学研究院黄海水产研究所 
徐后国 中国水产科学研究院黄海水产研究所 266071
摘要点击次数: 160
全文下载次数: 0
中文摘要:
      亚东鲑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),且两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,对两种颜色卵营养成分的比较研究非常有限,尚未见报道。本实验旨在对亚东鲑人工养殖过程中两种不同颜色卵的营养成分进行分析和比较。试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。结果表明: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。必需氨基酸(EAA)总量,非必需氨基酸(NEAA)总量以及总氨基酸(TAA)在黄色卵略低于橘红色卵。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. At present, the farmed Yadong trout have been produced on a large scale. Two different-colored eggs (yellow and orange) are usually produced during the Yadong trout farming, and these eggs performed differentially in reproductive performance. There has been very little information about the nutrient composition of eggs with different colors. Relevant results have been reported only on rainbow trout. The present study was aimed at analyzing the nutrient compositions in Yadong trout eggs with different colors, in order to elucidate the factors responsible for the different reproductive performances of the two egg types. This experimental samples were collected from Yadong Industry Park, where the broodstock were reared with artificial compound feeds. Each type of egg was analyzed in 3 replicates. Yellow eggs were produced by broodstock of 2-3 years old, and orange eggs were produced from broodstock of 3-5 years old. 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 content was analyzed with the Kjeldahl method and Soxhlet extraction method, respectively. The fatty acid composition (expressed as % total fatty acids) and amino acid composition (expressed as % dry matter) were assayed with gas chromatography and automatic amino acid analyzer, respectively. The protein carbonyl and malondialdehyde concentration was assayed with commercial kits supplied by Nanjing Jiancheng Bioengineering Institute. The α-vitamin E and astaxanthin were assayed with national standard methods, and the α-vitamin E was measured with wet samples. The statistics of proximate composition, fatty acids and amino acids data used T test for independent samples. The results were expressed as mean ± standard error. The results 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-3PUFA) and 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 were not significantly different 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 was significantly higher than those of the orange eggs. The contents of essential amino acids (EAA), non-essential amino acids (NEAA) and total amino acids (TAA) 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, of which the contents were significantly lower in yellow eggs than in orange eggs, the contents of other amino acids were not statistically significant 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, as well as peroxidation products, namely, protein carbonyl and malondialdehyde, than yellow eggs. These differences in nutrient composition may contribute to the superior reproductive performance of orange eggs to yellow eggs.
附件
View Fulltext   查看/发表评论  下载PDF阅读器
关闭