野生与养殖光唇鱼肌肉营养组成与评价

The Nutritional Compositions and Evaluation of Wild and Cultured Acrossocheilus fasciatus

对采自浙江省新昌县的野生(平均质量15.3g)和养殖(平均质量14.9g)光唇鱼肌肉营养组成分别进行了测定和评价。野生光唇鱼肌肉蛋白质含量为16.62%,脂肪2.66%,水分80.73%,灰分0.92%;养殖光唇鱼肌肉蛋白质含量为16.51%,脂肪2.51%,水分80.65%,灰分0.94%;野生光唇鱼的水分、蛋白质和脂肪含量均较养殖光唇鱼略高。共检测到17种氨基酸,其中必需氨基酸8种,风味氨基酸4种。野生组的氨基酸总量显著高于养殖组;必需氨基酸的总量也高于养殖组。与养殖光唇鱼相比,野生光唇鱼肌肉中苏氨酸、亮氨酸及含硫氨基酸含量较高。以氨基酸评分为标准,光唇鱼肌肉的第一限制氨基酸是赖氨酸,第二限制性氨基酸为缬氨酸;以化学评分为标准,说明光唇鱼肌肉必需氨基酸组成相对平衡且含量丰富,是一种较为平衡的优质蛋白质。共检出22种脂肪酸,光唇鱼肌肉中所含饱和脂肪酸有9种;不饱和脂肪酸共有14种,其中单不饱和脂肪酸6种,多不饱和脂肪酸8种;饱和脂肪酸中C 16:0含量最大;而不饱和脂肪酸中C 16:1和C 18:2含量最高。多不饱和脂肪酸中二十碳五烯酸(C 20:5)含量为10.20%;二十碳六烯酸(C 22:6)含量为9.18%,在淡水鱼中是较高的,是一种优质的淡水食用鱼类。

Acrossocheilus fasciatus commonly known as light lip,groupers,and rose fish is a member in Barbinae,Cyprinidae,Cypriniformes.The nutritional composition were determined in the muscles of wild（with body weight of 15.3 g） and cultured（with body weight of 14.9 g） light lip fish in Xinchang country.There were protein content of 16.62%,fat content of 2.66%,80.73% moisture,and ash content 0.92% in the muscle of wild light lip fish;while in the farmed fish light lip muscle,there were protein content of 16.51%,fat content of 2.51%,moisture of 80.65%,and ash content of 0.94%,higher moisture,and protein and fat contents in the wild fish than those in the farmed fish.Totally,17 amino acids were detected,including 8 essential amino acids（EAA） and 4 tasty amino acid（DAA）,significantly higher than those in the wild fish than that in the farmed fish.There were significantly higher threonine,leucine,and sulfur-containing amino acids contents in the muscles in the wild fish than in the farmed fish.Using AAS as the standard for nutritional evaluation,the first limiting amino was found to be lysine,follwed by valine.In chemical standard（CS） as the evaluation,however,essential amino acids in the fish muscle were relative balance and rich content.Totally,22 fatty acids were found in the light lip fish muscles,including 9 saturated fatty acids（SFA）,14 unsaturated fatty acids（UFA）,6 mono-unsaturated fatty acids（MUFA）,and 8 polyunsaturated fatty acids（PUFA）.C16：0 was the maximum in the saturated fatty acids and EPA（C20：5,10.20%） and DHA（C22：6,9.18%） in polyunsaturated fatty acids,higher than those in freshwater fish,indicating that the light lip fish is of a better health food.