| 摘要: |
| 通过对西伯利亚鲟(Acipenser baeri)、施氏鲟(Acipenser schrenckii)及其杂交种(西伯利亚鲟♀×施氏鲟♂, Acipenser baerii♀ × A. schrenckii♂)的肌肉常规营养成分进行测定，同时进行氨基酸和脂肪酸的测定，从而对3种鲟鱼营养品质进行分析评价。结果显示，除水分含量外，杂交种肌肉中粗灰分、粗蛋白和粗脂肪含量均高于其亲本西伯利亚鲟和施氏鲟，但均未达到显著差异(P>0.05)；在3种鲟鱼肌肉中共检测出16种氨基酸，其中，包括7种必需氨基酸和4种鲜味氨基酸，杂交种(西伯利亚鲟♀×施氏鲟♂)肌肉中的氨基酸总量、必需氨基酸总量及鲜味氨基酸总量均高于其亲本西伯利亚鲟和施氏鲟。根据氨基酸评分(AAS)和化学评分(CS)，3种鲟鱼肌肉中第一限制氨基酸均为蛋氨酸+胱氨酸；第二限制氨基酸均为缬氨酸。另外，在杂交种肌肉中检测出亲本含有的18种脂肪酸外，还另外检测出4种脂肪酸，且杂交种肌肉中饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸含量均显著高于亲本(P<0.05)。在3种鲟鱼肌肉中饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸含量最高的分别为棕榈酸(C16:0)、油酸(C18:1n9c)和亚油酸(C18:2n6c)。研究表明，杂交种相比于亲本具有更高的食用价值和营养价值，从而具有更明显的生产优势。 |
| 关键词: 西伯利亚鲟 施氏鲟 杂交 营养成分 比较分析 |
| DOI：10.19663/j.issn2095-9869.20210104001 |
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| 基金项目: |
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| Analysis and Evaluation of Nutritive Composition in Muscles of Acipenser baerii, Acipenser schrenckii, and Their Hybrids |
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ZHAO Zhongmeng, ZHANG Lu, ZHAO Han, HUANG Zhipeng, KE Hongyu, DUAN Yuanliang, LI Qiang, ZHOU Jian
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Fisheries Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 611730, China
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| Abstract: |
| To evaluate the quality characteristics of Acipenser baerii, Acipenser schrenckii, and their hybrids, their muscle, amino acid, and fatty acid compositions were compared. The results showed that the contents of crude ash, crude protein, and crude fat in hybrid muscle were higher than in A. baerii and A. schrenckii muscle, but not significantly (P>0.05). Sixteen amino acids, including seven essential amino acids, were detected in the muscle of A. baerii, A. schrenckii, and their hybrids. The total amount of amino acids, essential amino acids, flavor amino acids, and nonessential amino acids in hybrid muscle were higher than in that of the parents. There was no significant difference between the muscle values (WEAA/WTAA, WEAA/WNEAA, and WDAA/WTAA) for the hybrid sturgeon and those of its parents (P>0.05). According to the amino acid and chemistry score, the first limiting amino acid in all muscle samples was methionine plus cysteine, while the second limiting amino acid was valine. In addition, 18, 18, and 22 fatty acids were detected in the muscle of A. baerii, A. schrenckii, and their hybrids, respectively. The contents of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids in hybrid muscle were significantly higher than in that of the parents (P<0.05). Palmitic acid (C16:0) was the most abundant saturated fatty acid, oleic acid (C18:1n9c) was the most abundant monounsaturated fatty acid, and linoleic acid (C18:2n6c) was the most abundant polyunsaturated fatty acid in all muscle samples. Additionally, the crude protein, crude fat, amino acid, and fatty acid contents in the muscle of the hybrid were higher than in that of the parents. The hybrid also has higher edible and nutritional value than the parent species, and so has more obvious production advantages. |
| Key words: Acipenser baerii Acipenser schrenckii Hybridization Nutritional ingredient Comparative analysis |
