淡水与半咸水养殖红螯螯虾肌肉营养成分研究

A Study on the Nutritional Composition of Red Crayfish(Cherax quadricanatus)Muscle in Freshwater and Brackish Water Culture

为探究养殖水体盐度对水产养殖动物的肉质营养的影响,对使用同种饲料养殖的2种红螯螯虾(淡水与半咸水)进行肉质基本营养成分、脂肪酸组成及含量、氨基酸组成及含量分析。研究结果表明,半咸水组虾肌肉的粗蛋白、粗脂肪、灰分、水分、氨基酸总含量以及不饱和脂肪酸的含量均低于淡水养殖组,而必需氨基酸占总氨基酸的比例、饱和脂肪酸以及油酸含量均高于淡水组。2种不同养殖环境的红螯螯虾肌肉的氨基酸组成中,含量最高的2种均为精氨酸、谷氨酸,该研究为不同养殖环境提升红螯螯虾养殖品质提供理论依据。

To investigate the effect of salinity in aquaculture water bodies on the meat nutrition of aquaculture animals.Analyze the basic meat nutritional composition,fatty acid composition and content,amino acid composition and content of two types of red crayfish(Cherax quadricanatus)cultured on the same feed(freshwater and brackish water).The research results show that the crude protein,crude fat,ash,water content,total amino acid content,and unsaturated fatty acid content of shrimp muscle in the brackish water group are lower than those in the freshwater aquaculture group,while the proportion of essential amino acids to total amino acids,saturated fatty acid,and oleic acid content are higher in the brackish water group than in the light water group.And among the amino acid composition of the muscles of red crayfish in two different breeding environments,the highest content is arginine and glutamic acid;This study provides a theoretical basis for improving the quality of red crayfish farming in different farming environments.