Comparison of Nutrient Composition in Grass Carp Ctenopharyngodon idellusCultured in Spring Flowing Water and in a Routine Pond
CHEN Xiaolei1, CUI Kai1, ZHOU Beibei1, BAO Junjie1, LIN Yanfeng2, MA Chaobin3
1.Anhui Key Laboratory of Aquaculture & Stock Enhancement, Fishery Institute, Anhui Academy of Agricultural Sciences,Hefei 230031, China; 2.Xiuning County Fishery Station, Xiuning 245400, China; 3.Laomiao Town Rural Integrated ServiceStation, Fuyang 236143, China
Abstract:The approximate nutrient composition, contents of mineral elements, collagen, amino acids and fatty acids and muscular antioxidant capacity were comparatively analyzed in grass carp, Ctenopharyngodon idellus, with body weight of 1500—1750 g, cultured in spring flowing water and in a routine pond by generic methods in order to compare the differences in muscular quality in grass carp farmed in different waters. The results showed that there were significantly lower moisture, and contents of crude fat, K and Na in muscle of the grass carp farmed in spring flowing water than those in the grass carp farmed in the routine ponds (P<0.05). However, there were significantly higher contents of crude protein, ash, P, Ca, Mg, Cu, Zn, Fe, Mn and Se in muscle of the grass carp farmed in spring flowing water than those in the grass carp farmed in the routine ponds (P<0.05). The grass carp farmed in spring flowing water had significantly higher content of insoluble collagen and superoxide dixmutase (SOD) activity than the grass carp farmed in the routine ponds did (P<0.05), with lower malondialdehyde (MDA) content in grass carp farmed in spring flowing water (P<0.05). A total of 18 amino acids were detected in muscles of grass carp farmed in both cultural patterns, significantly higher contents of total amino acids (TAA) and essential amino acids (EAA) in grass carp farmed in spring flowing water than those in grass carp farmed in the routine ponds (P<0.05).There was 5.6% of delicious amino acid contents in grass carp farmed in spring flowing water and 5.35% of delicious amino acid contents in grass carp farmed in the routine ponds, with higher amino acid score (AAS), chemical score (CS) and essential amino acid index (EAAI) in grass carp farmed in spring flowing water than those in grass carp farmed in the routine ponds. The grass carp farmed in spring flowing water had significantly lower saturated fatty acid (SFA) and mono- unsaturated fatty acid (MUFA) than the grass carp farmed in the routine ponds did (P<0.05), with significantly higher level of poly-unsaturated fatty acids (PUFA) in muscle of grass carp farmed in spring flowing water than that in grass carp farmed in the routine ponds (P<0.05). In conclusion, the grass carp farmed in spring flowing water showed higher nutritional value in the muscle than the grass carp farmed in the routine ponds did.
陈小雷, 崔凯, 周蓓蓓, 鲍俊杰, 林衍峰, 马朝彬. 山泉流水与池塘养殖草鱼营养成分比较[J]. 水产科学, 2020, 39(1): 63-71.
CHEN Xiaolei, CUI Kai, ZHOU Beibei, BAO Junjie, LIN Yanfeng, MA Chaobin. Comparison of Nutrient Composition in Grass Carp Ctenopharyngodon idellusCultured in Spring Flowing Water and in a Routine Pond. 水产科学, 2020, 39(1): 63-71.
[1]林洪,李萌,曹立民.我国水产食品安全与质量控制研究现状和发展趋势[J]. 北京工商大学学报:自然科学版,2012,30(1):1-5. [2]刘长琳,陈四清,王有廷,等.裸盖鱼(Anoploma fimbria)肌肉的营养成分分析及评价[J].渔业科学进展,2015,36(2):133-139. [3]曹栋正,张小忠,陈四清,等.星突江鲽(Platichthys stellatus)、石鲽(Karenius bicoloratus)及其正反杂交种肌肉的营养成分分析及评价[J]. 渔业科学进展,2016,37(3):34-41. [4]刘延岭,邓林.养殖三文鱼与挪威三文鱼营养成分的比较分析[J]. 食品与发酵科技,2011,47(6):84-86. [5]程汉良,蒋飞,彭永兴,等. 野生与养殖草鱼肌肉营养成分比较分析[J]. 食品科学,2013,34(13):266-270. [6]刘艳辉,祖岫杰,刘铁刚,等. 野生及养殖拉氏鱼岁营养成分比较分析[J]. 吉林农业大学学报,2017,39(1):82-88. [7]江茂旺,蒋霞敏,高晓兰,等. 野生与人工养殖虎斑乌贼墨的生化组分分析与比较[J]. 生物学杂志,2016,33(4):29-33. [8]王松君,常平,王璞珺,等. 电感耦合等离子体发射光谱法同时测定野生葡萄籽中多元素的方法研究[J]. 光谱学与光谱分析,2007,27(1):151-154. [9]梁萌青,雷霁霖,吴新颖,等. 3种主养鲆鲽类的营养成分分析及品质比较研究[J].渔业科学进展,2010,31(4):113-119. [10]郜卫华,田罗,谢芳丽,等. 2龄胭脂鱼肌肉营养成分分析与评价[J]. 江苏农业科学,2017,45(7):176-180. [11]Kjørsvik E, Mangor-Jensen A, Holmefjord I. Egg quality in fishes[J]. Advances in Marine Biology,1990(26):71-113. [12]Bowen S H. Dietary protein requirements of fishes—a reassessment[J]. Canadian Journal of Fisheries and Aquatic Science,1987,44(11):1995-2001. [13]Alasalvar C, Taylorkd A, Zubcov E, et al. Differentiation of cultured and wild sea bass:total lipid content, fatty acid and trace mineral composition[J]. Food Chemistry,2002,79(2):145-150. [14]俞寅寅,周健博,张玉明,等. 野生与养殖光唇鱼肌肉营养组成与评价[J]. 水产科学,2012,31(4):207-210. [15]曹静,张凤枰,宋军,等. 养殖和野生长吻鮠肌肉营养成分比较分析[J]. 食品科学,2015,36(2):126-131. [16]黄文,盛竹梅,于仕斌,等. 人工养殖与野生江鳕肌肉营养成分比较分析[J]. 浙江海洋学院学报,2015,34(1):36-39. [17]Pellett P L, Yong V R. Nutritional Evaluation of Protein Foods [M]. Tokyo:The United National University Publishing Company,1980:26-29. [18]于朝云,杨慧. 微量元素与人体生理功能的关系[J].山东医药,2009,49(9):113-114. [19]丁玉琴,刘友明,熊善柏.鳡与草鱼肌肉营养成分的比较研究[J]. 营养学报,2011,33(2):196-198. [20]吕林,罗绪刚,计成. 矿物元素影响畜禽肉质的研究进展[J]. 营养学报,2004,16(1):12-19. [21]王诚. 胶原蛋白酶在鲤鱼肌肉软化过程中的作用及机理研究[D]. 厦门:集美大学,2013. [22]Pearson A M, Young R B. Muscle and meat biochemistry[M]. San Diego:Academic Press,1989:457. [23]Joo S T, Kim G D, Hwang Y H, et al. Control of fresh meat quality through manipulation of muscle fiber characteristics[J]. Meat Science,2013,95(4):828-836. [24]Seas M I, Navarro G, Garcia-Mesa S, et al. Influence of pre-slaughtering feed restriction on muscle characteristics of farmed sea bass during cold storage[J]. Journal of the Science of Food and Agriculture,2013,93(9):2323-2330. [25]Merkin G V, Stien L H, Pittman K, et al. The effect of stunning methods and season on muscle texture hardness in Atlantic salmon[J]. Journal of Food Science,2014,79(6):1137-1141. [26]Yin X, Luo Y, Fan H, et al. Effect of previous frozen storage on quality changes of grass carp fillets during short-term chilled storage [J]. International Journal of Food Science and Technology,2014,49(6):1449-1460. [27]Suarez M D, Abad M, Ruiz-Cara T, et al. Changes in muscle collagen content during post mortem storage of farmed sea bream:influence on textural properties[J]. Aquaculture International,2005,13(4):315-325. [28]Christensen M, Ertbjerg P, Failla S, et al. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds[J]. Meat Science,2011,87(1):61-65. [29]曾勇庆,王慧. 猪肉中羟脯胺酸的分光光度法测定[J]. 山东农业大学学报:自然科学版,2000,31(1):79-81. [30]罗凤莲,夏延斌,欧阳建勋,等. 分光光度法测定鸡肉中的羟脯胺酸含量[J]. 食品科技,2010,35(1):122-124. [31]伍芳芳,林婉玲,李来好,等. 草鱼脆化过程中肌肉胶原蛋白、矿物质含量和脂肪酸组成变化[J]. 食品科学,2015,36(10):86-89. [32]Young O A, Braggins T J. Tenderness of ovine semimembranosus:is collagen concentration or solubility the critical factor [J]. Meat Science,1993,35(2):213-222. [33]Boccard R L, Naude R T, Cronje D E, et al. The influence of age, sex and breed of cattle on their muscle characteristics [J]. Meat Science,1979,3(4):261-280. [34]常海军,徐幸莲,周光宏.肌内结缔组织与肉嫩度关系研究[J].肉类研究,2009(7):9-14. [35]李晓波.肌肉胶原蛋白特性及其对肉食用品质的影响研究[D]. 呼和浩特:内蒙古农业大学,2008. [36]Riley D G, Johnson D D, Chase C C, et al. Factors influencing tendemess in steaks from Brahman cattle[J]. Meat Science,2005,70(2):347-356. [37]李华,曾永庆,魏述东,等. 猪宰后肌肉中SOD与MDA含量的变化及其对肉质特性的影响[J]. 畜牧兽医学报,2010,41(3):257-261. [38]赵睿,娄方瑞,丁福红,等. 草鱼、梭鱼、黑石斑鱼的营养成分及加工品质比较[J]. 渔业科学进展,2016,37(6):62-67. [39]周兴华. 齐口裂腹鱼营养学研究[D]. 重庆:西南农业大学,2007. [40]周建设,王万良,朱挺兵,等. 黑斑原鮡肌肉营养成分与品质评价[J]. 水产科学,2018,37(6):775-780. [41]刘露,施文正,王锡昌,等. 鲐鱼不同部位的营养评价及风味物质分析[J]. 现代食品科技,2016,32(4):210-217. [42]贾成霞,曲疆奇,李永刚,等. 密云水库鲢鱼、鳙鱼营养成分分析与评价[J]. 水产科学,2019,38(1):40-47. [43]World Health Organization. Energy and protein requirements [R]. Geneva:WHO,1973. [44]邴旭文,蔡宝玉,王利平,等. 中华倒刺鲃肌肉营养成分与品质评价[J]. 中国水产科学,2005,12(2):211-215. [45]黄海,杨宁,张希. 淡水石斑鱼含肉率和肌肉营养成分分析[J]. 水产科技情报,2012,39(2):87-91. [46]张昌颖,李亮,李昌甫,等. 生物化学[M]. 2版. 北京:人民卫生出版社,1988. [47]丁海燕,孙晓杰,盛晓风,等. 几种主要养殖淡水、海水经济鱼类肌肉营养组成及对比分析[J]. 食品科技,2016,41(3):150-155. [48]Browning L M, Walker C G, Mander A P, et al. Incorporation of eicosapentaenoic and docosahexaenoic acids into lipid pools when given as supplements proving doses equivalent to typical intakes of oily fish[J]. American Journal of Clinical Nutrition,2012,96(4):748-758. [49]Block R C, Dier U, Artero P C, et al. The effects of EPA+DHA and aspirin on inflammatory cytokines and angiogenesis factors[J]. World Journal of Cardiovascular Diseases,2012,2(1):14-19. [50]中国营养学会. 中国居民膳食营养素参考摄入量[M].北京:中国轻工业出版社,2000. [51]徐梅英,陈云仙,吴常文. 网箱养殖与野生黄姑鱼肌肉营养成分比较[J]. 浙江海洋学院学报:自然科学版,2010,29(4):340-345. [52]林树茂,李海华,钟赛意. 不同禽类肌肉脂肪酸组成的比较研究[J]. 中国畜牧杂志,2004,40(12):18-20. [53]Rørå A M B, Kvåle A, Mørkørea T, et al. Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics[J]. Food Research International,1998,31(8):601-609. [54]Sérot T, Regost C, Prost C, et al. Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima)[J]. Journal of the Science of Food and Agriculture,2001,81(14):1339-1346. [55]Wood J D, Richardson R I, Nute G R, et al. Effects of fatty acids on meat quality:a review[J]. Meat Science,2004,66(1):21-32. [56]周彦锋,徐东坡,单俊峰,等. 3个地理群体大银鱼营养成分的分析与评价[J]. 上海海洋大学学报,2011,20(5):734-740.