Abstract：The purpose of this study was to understand the changes in nutrient composition and quality of the goby Acanthogobius ommaturus fed compound diet throughout the whole course, after several generations of acclimation and breeding of artificial formula feed, F3 generation muscles of the goby were selected as samples in this experiment. The approximate nutritional composition, amino acid composition, fatty acid composition in muscles of wild and farmed goby were analyzed by conventional methods. The results showed that compared with wild goby, the contents of crude protein and crude fat in muscle of cultured goby was significantly higher (P<0.05), while the crude ash content of cultured group was significantly lower than that of wild goby (P<0.01), without significant differences in the moisture in muscle (P>0.05 ). The amino acid composition of the two was basically the same, sixteen types of amino acids were found in the muscle of the goby, which included seven types of essential amino acids. Four types of delicious amino acids were found in the muscle, the content of the cultured and wild group were 39.47% and 31.74% respectively (P<0.05). The essential amino index (EAAI) of cultured goby (73.65) was higher than that of wild goby (66.76); the total contents of polyunsaturated fatty acids (PUFA)in muscles of cultured and wild goby were 39.58% and 40.91%, respectively. A total of 25 fatty acids were detected in cultured goby and 24 in wild goby. The total content of saturated fatty acids (SFA) in muscle of wild goby was significantly higher than that in cultured goby (P<0.05) while the total content of monounsaturated fatty acids (MUFA) was significantly lower than that in cultured goby (P<0.05). No significant difference was found in the total content of polyunsaturated fatty acids (PUFA) between wild and cultured goby. The total content of n-3 PUFA in muscle of wild goby, however, was significantly higher than that of farmed goby (P＜0.05). The total content of n-6 PUFA in muscle of wild goby was significantly lower than that of farmed goby (P＜0.05). The findings indicated that goby muscle is nutritional and delicious,and featured by high protein content and low fat content, and that the dietary supplementation of n-3 fatty acids can improve the meat quality and nutritional value of the goby.
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2023, Vol. 42 
