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宜兴水域野生青虾群体营养品质调查

Investigation of Nutritive Quality of Wild Macrobrachium Nipponense Population in Yixing Waters
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摘要 为调查宜兴市水域野生青虾资源,采集了东氿、西氿、团氿、马公荡都山荡、油车水库、横山水库、阳山荡等8个代表性水域野生青虾群体,分析其营养品质。结果表明,东氿、西氿和团氿群体相对于其他群体,显著富含更多的铁和锰等矿物质;17种游离氨基酸含量无显著性差异,10种非必需氨基酸与常见鲜味氨基酸比值为0.55左右,符合联合国粮农组织/世界卫生组织认定的优质动物蛋白原指标;17种脂肪酸含量无显著性差异,其中属于单不饱和脂肪酸的油酸含量最高,马公荡、都山荡群体的肉豆蔻烯酸含量和棕榈油酸含量显著低于其他群体(P<0.05),马公荡、都山荡群体亚油酸含量和花生二烯酸含量显著高于其他群体(P<0.05)。 In order to investigate the wild Macrobrachium nipponense resources in the waters of Yixing City,this study collected eight kinds of representative wild green shrimp populations in the waters of Dongjiu,Xijiu,Tuanjiu,Magongdang&Dushandang,Youche reservoir,Hengshan reservoir and Yangshandang,and then analyzed their nutritional quality.The results showed that dongjiu,xijiu and tuanjiu populations were significantly rich in iron,manganese and other minerals compared with other populations.There was no significant difference in the content of seventeen free amino acids among the eight populations(P>0.05).The F/N value of free amino acids was about 0.55,and both its ratio of inner constitution met the national standards of FAO/WHO;There was no significant difference in the content of seventeen kinds of fatty acids(P>0.05),among which the content of oleic acid belonging to monounsaturated fatty acid was the highest.The content of myristic acid and palmitoleic acid in Magongdang and Dushandang populations were significantly lower than that in other populations(P<0.05).The content of linoleic acid and arachidonic acid in Magongdang and Dushandang populations were significantly higher than that in other populations(P<0.05).
作者 毛颖 邵乃麟 蒋速飞 MAO Ying;SHAO Nailin;JIANG Sufei(Yixing Fisheries and Husbandry Technical Extension Station,Yixing,Jiangsu 214206,China;Freshwater Fisheries Ressearch Centre,Chinese Academy of Fishery Sciences,Wuxi,Jiangsu 214128,China)
出处 《水产养殖》 CAS 2022年第9期30-35,共6页 Journal of Aquaculture
基金 江苏现代农业(青虾)产业技术体系项目(JATS[2021]046)。
关键词 宜兴 水域 野生青虾 营养品质 Yixing Water area Wild Macrobrachium nipponense Nutritional quality
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