黑鲷与真鲷及其杂交子一代脂肪含量测定与脂肪酸成分分析

Lipid Content and Fatty Acid Profile of Acanthopagrus schlegeli, Pagrosomus major and Their Hybrids

为了解真鲷、黑鲷及杂交子代的脂肪和脂肪酸含量与成分,采用索氏抽提法分析4种鲷鱼肝脏、肌肉和鱼骨的脂肪含量,气相色谱法分析脂肪酸组成。结果表明,正、反杂交子代均良好地继承了亲本真鲷的优势,脂肪含量明显高于亲本黑鲷,且以肝脏中最为显著。杂交后代与亲代的饱和脂肪酸成分组成情况基本吻合,杂交后代中产生了C_(12:0)、C_(22:0)、C_(24:0)等几种亲代脂肪酸成分中未检测到的脂肪酸,说明杂交后代脂肪酸组成更丰富。杂交后代的不饱和脂肪酸组成与黑鲷亲本基本相同,尤其体现在肝脏组成上。

The lipid contents of the liver, muscles and bones of Pagrosomus major, Acanthopagrus schlegeli and theirhybrids were analyzed by Soxhlet extraction method, and the fatty acid composition was tested by gas chromatography.The results showed that the hybrids fully inherited the advantages of the red sea bream parents and their lipid content wassignificantly higher than that of the parent black porgy, and the most significant difference in lipid content was observed forliver among the three fish tissues. The saturated fatty acid （SFA） composition of the hybrids and the parents were almostthe same. The fatty acids C12：0, C22：0, and C24：0 were not found in the parents but they were detected in the hybrids. It wasindicated that SFAs were more abundant in the hybrids. The unsaturated fatty acid （UFA） composition of the hybrids wasalmost the same as that of the parent black porgy, especially in the liver.