| 姜晓东,王颖,李红艳,张新峰,冯晓,仲晨,孙元芹.盐度对卤虫生长性能和营养成分的影响.渔业科学进展,2025,46(3):119-129 |
| 盐度对卤虫生长性能和营养成分的影响 |
| Effects of salinity on the growth performance and nutritional composition of Artemia |
| 投稿时间：2024-05-27 修订日期：2024-07-01 |
| DOI：10.19663/j.issn2095-9869.20240527001 |
| 中文关键词: 卤虫 盐度 营养成分 生长性能 |
| 英文关键词: Artemia Salinity Nutritional composition Growth performance |
| 基金项目:山东省虾蟹产业技术体系首席兼加工与质量控制岗位(SDAIT-13-01)资助 |
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| 中文摘要: |
| 为挖掘卤虫(Artemia)作为海洋食品原料的潜力，本研究在不同盐度(30、60、90和120)条件下培养卤虫14 d，测定其体长、基本营养成分、氨基酸组成、脂肪酸组成和矿物质含量，并进行营养评价。结果显示，盐度对卤虫平均体长有显著影响，盐度30组卤虫体长最长，第14天时显著高于其他实验组(P<0.05)，日平均生长速率(growth rate)最高。盐度也显著影响卤虫的营养组成，各组卤虫粗蛋白含量为28.94%~47.27%，粗脂肪含量为5.89%~13.62%，粗灰分含量为24.63%~34.28%，其中，盐度30组的粗蛋白含量最高，显著高于其他实验组(P<0.05)；盐度120组的粗脂肪与粗灰分含量最高。不同盐度条件下卤虫均检出18种氨基酸，包括8种必需氨基酸，必需氨基酸占总氨基酸的比例均超过40%，符合FAO/WHO推荐的理想蛋白质模式。总氨基酸含量为16.05~37.22 g/100 g；盐度30组氨基酸含量最高，必需氨基酸占氨基酸总量的43.42%，呈味氨基酸占氨基酸总量的49.52%，谷氨酸、亮氨酸和天冬氨酸含量较高，氨基酸评分为91.79，第1限制性氨基酸为半胱氨酸+蛋氨酸。不同盐度下卤虫脂肪酸含量为2.06~5.48 g/100 g，不饱和脂肪酸占总脂肪酸含量均超过60%；盐度120组脂肪酸含量最高，单不饱和脂肪酸和多不饱和脂肪酸含量分别为2.11 g/100 g和1.68 g/100 g，EPA含量为1.13 g/100 g。盐度60组卤虫的Ca、Na和Fe含量最高；盐度90组中Zn含量最高。研究表明，盐度影响卤虫生长性能和营养价值，盐度30组卤虫平均体长最长、蛋白质与氨基酸含量最高，盐度120组脂肪酸含量最高，卤虫在食品领域有巨大潜力。本研究为卤虫资源在食品领域的开发利用提供了一定的依据和参考。 |
| 英文摘要: |
| Artemia is widely distributed in inland salt lakes and coastal salt fields around the world, has high nutritional value and strong palatability, and has been used as high-quality biological bait in aquaculture for a long time. Artemia can also be used as a food ingredient. Native Americans collect large quantities of Artemia, which are dried and processed into food; Libyans regard Artemia as a high-quality protein source rich in beta carotene and riboflavin and use it to make bread for sale as a delicacy. There are also reports in China that the enzymatic hydrolysate of Artemia eggs is used as a raw material to process amino acid beverages. Artemia has gradually shown great development prospects in the food industry. The growth of Artemia is mainly influenced by factors such as salinity, temperature, pH, dissolved oxygen, and light. These factors also affect physiological functions such as osmotic pressure, oxygen consumption rate, ammonia excretion rate, and reproduction to certain extents. Among them, salinity is an important factor affecting the physiological response of Artemia. Under salinity stress, the body of Artemia maintains its normal physiological functions by regulating osmotic pressure balance. The regulation of osmotic pressure balance mainly achieves ion transport through related metabolic enzymes and transporter proteins. This reverse transport process requires a large amount of energy, which comes from sugars, lipids, and proteins in the body. Therefore, the influence of salinity on the physiological functions of Artemia leads to changes in their nutritional composition, thereby affecting their growth performance and nutritional quality. Experiments were carried out in order to study the effects of different salinities on the growth performance and nutritional value of Artemia and explore its potential as raw material to develop marine food. Artemia was cultured under four different salinities (30, 60, 90, and 120) for 14 days. The body length, basic nutritional components, amino acid composition, fatty acid composition, and mineral contents of Artemia were measured and nutritional evaluations were conducted. The results showed that the body length of Artemia significantly varied under different salinities on day 14. Artemia in the salinity 30 group had the longest body length (2.05 cm) with average and specific growth rates of 0.93 mm/d and 7.65%/d, respectively. The nutritional composition of Artemia also significantly varied under different salinities, with crude protein, crude fat, ash, amino acid, and fatty acid contents ranging from 28.94% to 47.27%, 5.89% to 13.62%, 24.63% to 34.28%, 16.05 g/100 g to 37.22 g/100 g, and 2.06 g/100g to 5.48 g/100g, respectively. Among them, the salinity 30 group Artemia had the highest crude protein (47.27%) and amino acid (37.22 g/100 g) contents. Artemia in the salinity 30 group contained eight essential amino acids, which accounted for 43.42% of total amino acids, with flavor amino acids accounting for 49.52% and the first limiting amino acid being cysteine+methionine. High glutamate, leucine, and arginine contents of Artemia were observed in the salinity 30 group, with a balanced amino acids composition and an amino acid score of 91.79, which is in line with the ideal protein model recommended by the Food and Agriculture Organization/World Health Organization. Artemia in salinity 120 group had the highest crude fat (13.62%) and fatty acid (5.48 g/100 g) contents, with 2.11 g/100 gMUFA and 1.68 g/100g PUFA, respectively. EPA content was 1.13 g/100 g. Salinity levels significantly affected the mineral contents of Artemia, with the salinity 60 group showing the highest calcium, sodium, and iron contents and the salinity 90 group having the highest zinc content. In summary, the growth performance and nutritional value of Artemia in the salinity 30 group were the best. At this salinity level, the body length of Artemia were high, the growth rate was fast, and the growth performance was good. Artemia was rich in protein with balanced composition and delicious taste. Unsaturated and polyunsaturated fatty acids accounted for over 60% and 30% of the total fatty acids, respectively. Salinity significantly affected the average body length and nutritional composition of Artemia. The salinity 30 group had the longest average body length and highest protein and amino acid contents, whereas the 120 salinity group had the highest fatty acid content. Artemia is rich in protein and has a reasonable amino acid composition, making it a high-quality source of food protein. It has high nutritional value and enormous potential in the food industry. China has abundant Artemia resources; reasonable and efficient utilization of Artemia resources, research and development of Artemia-related nutritional foods, and further extension of the Artemia industry chain have great potential. |
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