南方农业学报2017，Vol.48Issue(3)：507-511,5.DOI:10.3969/j:issn.2095-1191.2017.03.021
野生云南光唇鱼肌肉营养成分分析及品质评价
Nutritional components analysis and nutritive value evaluation of wild Acrossocheilus yunnanensis muscle
摘要
Abstract
[Objective]The present study analyzed nutritional components in muscle of wild Acrossocheilus yunnanensis and evaluated the nutritive value, in order to further understand nutrients in wild A. yunnanensis muscles and provide basis for the protection and development. [Method]Wild A. yunnanensis at early breeding period was collected from Bijie section of Wujinag river. Muscle on both sides of the spine in live fishes were seperated to determined the general nutrients, amino acids and fatty acid, and to evaluate the nutritive value. [Result]In muscle of wild A. yunnanensis, there was (78.46±1.11)%moisture, (17.33±0.13)% crude protein, (2.07±0.07)% crude fat and (1.48±0.25)% crude ash. The content of 18 amino acids occupied (73.30±0.36)% of total muscle weight. Four kinds of flavor amino acid(Asp,Gla,Aia and Gly) made up (19.81±0.11)% of total amino acid. Percentage of total essential amino acid to total amino acid(∑EAA/∑TAA) was 46.97%, and that of essential amino acid to non-essential amino acid(∑EAA/∑NEAA) was 88.58%. Essential amino acids index(EAAI) was 70.63±0.39. Phe+Tyr and Trp played an important role in nutritive value evaluation of wild A. yunnanensis muscle. There were 13 fatty acids in muscle of wild A. yunnanensis, with saturated fatty acid content being (34.807±2.464)% and unsaturated fatty acid content being (65.191±2.735)%. [Conclusion]Wild A. yunnanensis contains high protein content, balanced amino acids and high nutritional value in muscle. Therefore, it can be used as edible fish and also developed as essential components of healthy food products.关键词
云南光唇鱼/野生/营养成分/氨基酸/脂肪酸Key words
Acrossocheilus yunnanensis/wild/nutritional component/amino acid/fatty acid分类
农业科技引用本文复制引用
王艳艳,詹会祥,李正友,刘桂兰,杨林..野生云南光唇鱼肌肉营养成分分析及品质评价[J].南方农业学报,2017,48(3):507-511,5.基金项目
贵州省特色水产产业技术体系建设项目(GZCYTX2013-011) （GZCYTX2013-011）
