Abstract：The nutrient component was analyzed in muscles of Pacific white leg shrimp Litopenaeus vannamei cultured in seawater and freshwater by routine methods .The results showed that there were significantly higher contents of crude protein and crude ash in the muscle of the shrimp cultured in seawater than those in the shrimp farmed in freshwater (P <0 .05) .The moisture was significantly higher in the muscle of the shrimp cultured in freshwater than that in the shrimp farmed in seawater (P <0 .05) . A total of 18 amino acids was detected in the muscles of the shrimp ,significantly higher total contents of amino acids ,essential amino acids and tasty amino acids in the muscle of the shrimp cultured in seawater than those in the shrimp cultured in freshwater (P<0 .05) .The content of unsaturated fatty acids (UFA) was found 68 .48% in the muscle of the shrimp cultured in seawater and 69 .80% in the shrimp cultured in freshwater .The total contents of saturated fatty acidsc(SFA) and mono-unsaturated fatty acids (MUFA) in the muscle were significantly higher in the shrimp cultured in seawater than those in the shrimp cultured in freshwater (P <0 .05) ,significantly lower total content of polyunsaturated fatty acids (PUFA ) than that in the shrimp cultured in seawater (P <0 .01) .Meanwhile ,the total content of n-3 PUFA in muscle of the seawater cultured shrimp was significantly lower than that in the seawater cultured shrimp (P <0 .05) ,indicating that the shrimp in seawater environment have a poor ability to synthesis n-3 PUFA .It can be concluded that Pacific white leg shrimp cultured in seawater has slightly better nutritional value and flavor than one cultured in freshwater does .
收稿日期: 2013-08-25
引用本文:
彭永兴,许祥,程玉龙,过正乾,蒋飞,徐家涛,罗刚,许星鸿,程汉良. 海水和淡水养殖凡纳滨对虾肌肉营养成分的比较[J]. , 2013, (8): 435-440.
PENG Yongxing,XU Xiang,CHENG Yulong,GUO Zhengqian,JIANG Fei,XU Jiatao,LUO Gang,XU Xinghong,CHENG Hanliang. Comparative Analysis of Nutrients in Muscles of Pacific White Leg Shrimp Litopenaeus vannamei Cultured in Seawater and Freshwater. , 2013, (8): 435-440.
