澳洲龙纹斑雌、雄亲鱼营养组成比较分析

罗钦; 李冬梅; 钟茂生; 朱品玲; 黄敏敏; 饶秋华; 刘洋; 潘葳; 罗土炎

doi:10.19303/j.issn.1008-0384.2020.01.008

澳洲龙纹斑雌、雄亲鱼营养组成比较分析

doi: 10.19303/j.issn.1008-0384.2020.01.008

罗钦^1,,
李冬梅²,
钟茂生³,
朱品玲³,
黄敏敏¹,
饶秋华¹,
刘洋¹,
潘葳^1, ,,
罗土炎^1, ,

1.
福建省农业科学院农业质量标准与检测技术研究所/福建省农产品质量安全重点实验室，福建　福州　350003
2.
福建师范大学协和学院文化贸易研究中心/跨境电商研究中心，福建　福州　350117
3.
中华人民共和国宁德海关，福建　宁德　352100

基金项目: 福建省科技计划公益类专项（2019R1022-7）；福建省农业科学院创新团队建设项目（STIT2017-1-12）；福建省农业科学院科技服务团项目（KJFW19）

详细信息

作者简介:
罗钦（1979−），男，副研究员，研究方向：水产品质量安全（E-mail：33044390@qq.com）

通讯作者:
潘葳（1970−），女，副研究员，研究方向：农产品质量安全（E-mail：870993292@qq.com）

罗土炎（1972−），男，硕士，副研究员，研究方向：水产养殖及畜牧兽医（E-mail：910371689@qq.com）

中图分类号: S 968
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出版历程
- 收稿日期: 2019-08-27
- 修回日期: 2019-11-12
- 刊出日期: 2020-01-01

Nutritional Compositions of Female and Male Murray Cod Filets

1.
Institute of Agricultural Quality Standards and Testing Technology Research, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality & Safety, Fuzhou, Fujian　350003, China
2.
Research Center for Culture and Trade/Research Center for Cross-border E-commerce, Concord College, Fujian Normal University, Fuzhou, Fujian　350117, China
3.
Ningde Customs of the People's Republic of China, Ningde, Fujian　352100, China

摘要

摘要: 目的探索澳洲龙纹斑亲鱼生长关键阶段的营养组成，提升澳洲龙纹斑人工繁殖技术，以增加其鱼类苗种资源。方法通过分析化学方法检测澳洲龙纹斑雌、雄亲鱼的蛋白质、脂肪、氨基酸和脂肪酸等含量，并进行分析和评价。结果澳洲龙纹斑雌、雄亲鱼肌肉中脂肪和蛋白质含量都呈极显著差异，雌、雄亲鱼肌肉中17种氨基酸除了组氨酸和胱氨酸的含量无显著性差异（P＞0.05）外，其他15种氨基酸均为雌亲鱼含量极显著高于雄亲鱼（P＜0.01），雌亲鱼的氨基酸总量、必需氨基酸总量、非必需氨基酸总量、甜味氨基酸总量、苦味氨基酸总量、酸味氨基酸总量、呈味氨基酸总量、含硫氨基酸总量、支链氨基酸总量和芳香族氨基酸总量等均极显著高于雄亲鱼（P＜0.01）。澳洲龙纹斑雌、雄亲鱼脂肪酸组成中含量最高的均是油酸C18 ∶ 1n9c，棕榈酸C16 ∶ 0次之，而且雌亲鱼的棕榈酸C16 ∶ 0含量极显著高于雄亲鱼（P＜0.01），但雌、雄亲鱼的油酸C18 ∶ 1n9c含量无显著性差异，雌、雄亲鱼n-3/n-6的比值都为1.0。澳洲龙纹斑雌、雄亲鱼都达到了WHO/FAO提出的E/T应为40%左右和E/NT应为60%以上的参考蛋白质模式标准，雌、雄亲鱼的氨基酸比值系数分SRCAA相近且高达78%，而且富含不饱和脂肪（∑UFA为57.4%和55.4%）。结论澳洲龙纹斑雌、雄亲鱼的主要营养成分脂肪、蛋白质差异显著。建议澳洲龙纹斑雌、雄亲鱼分池饲养，饲喂不同营养的饲料。雌、雄亲鱼肌肉营养价值高，是优质的动物蛋白源。
- 澳洲龙纹斑 /
- 雌、雄亲鱼 /
- 氨基酸 /
- 脂肪酸
Abstract: Objective Nutritional compositions in the meat of female and male Murray cods (Maccullochella peelii peelii) at critical growth stage were determined for feed improvement of the aquaculture. Method Contents of protein, amino acids (AAs), fat, and fatty acids (FAs) in the filets were analyzed for the evaluation. Result Significant differences were found on fat and protein contents between the female and male fish fillets. Among 17 AAs, there was no significant difference between the females and males on cystine (Cys) or histidine (His) (P＞0.05). However, the females had extremely significantly higher contents of the other AAs than the males (P＜0.01). The total AA as well as the essential, non-essential, sweet, bitter, acidic, flavoring, sulfur, branch-chain, and aromatic AAs were extremely significantly higher in the females than the males (P＜0.01). The highest content of FAs in the fish filets was C18:1n9c, followed by C16:0. The C16:0 FA in meat was extremely significantly higher for the female than the male (P＜0.01), but no significant difference on C18:1n9c. The n-3/n-6 ratios were same for the female and male at 1.0. The E/T of both female and male cods surpassed the reference protein standard at 40%, and the E/NT at more than 60%, as proposed by WHO/FAO. The SRCAA was 78% for both male and female Murray cods. The filets were rich in unsaturated FAs, i.e., 57.4% for the females and 55.4% for the males. Conclusion The major nutritional components in the filets of the male and female parental Murray cods were significantly different, indicating that they ought to be fed with differently formulated forages in separate ponds. Nutritionally, the meat of either female or male Murray cods was highly recommended as a source of animal protein.
- Murray cod /
- female and male parental fish /
- amino acids /
- fatty acids

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表 1 试验鱼体肌肉水分、灰分、脂肪和蛋白质含量

Table 1. Contents of moisture, ash, fat, and protein in fish filets (单位：g·hg⁻¹）

项目 Item	鱼苗 Fry	雌亲鱼 Female parent fish	雄亲鱼 Male parent fish
水分 Moisture	80.8±0.0A	75.5±0.0C	77.9±0.0B
灰分 Ash	0.9±0.0A	0.9±0.0A	0.9±0.0A
脂肪 Fat	1.7±0.0C	4.4±0.0A	2.3±0.0B
蛋白质 Protein	16.0±0.1C	18.3±0.0B	18.6±0.1A
注：同行数据后不同小写字母表示差异显著（0.01≤P＜0.05），不同大写字母表示差异极显著（P＜0.01）。表2～4同。 Note: Different lowercase letters on the same row indicate significant difference (0.01 ≤ P＜0.05), while different capital letters indicate extremely significant differences (P＜0.01). The same as Table 2–4.

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表 2 澳洲龙纹斑鱼苗及雌、雄亲鱼肌肉中氨基酸种类及含量

Table 2. Composition and content of AAs in muscles of fry, female, and male Murray cods

氨基酸 Amino acid	鱼苗 Fry	雌亲鱼 Female parent fish	雄亲鱼 Male parent fish
天门冬氨酸 Asp/%	1.73±0.01C	1.92±0.08A	1.86±0.01B
苏氨酸 Thr/%	0.79±0.01C	0.88±0.04A	0.84±0.00B
丝氨酸 Ser/%	0.74±0.01B	0.80±0.03A	0.76±0.01B
谷氨酸 Glu/%	2.73±0.01C	3.14±0.18A	2.97±0.03B
甘氨酸 Gly/%	0.76±0.01C	0.92±0.07A	0.84±0.00B
丙氨酸 Ala/%	0.99±0.01C	1.14±0.07A	1.05±0.00B
缬草氨酸 Val/%	0.72±0.00C	0.87±0.07A	0.82±0.01B
蛋氨酸 Met/%	0.55±0.01Bb	0.61±0.03Aa	0.53±0.00Bc
异亮氨酸 Ile/%	0.72±0.01C	0.82±0.05A	0.78±0.00B
亮氨酸 Leu/%	1.33±0.01C	1.52±0.08A	1.44±0.01B
酪氨酸 Tyr/%	0.57±0.01C	0.69±0.05A	0.64±0.00B
苯丙氨酸 Phe/%	0.73±0.01B	0.77±0.02A	0.74±0.00B
赖氨酸 Lys/%	1.59±0.01C	1.84±0.11A	1.75±0.01B
组氨酸 His/%	0.26±0.01B	0.41±0.07A	0.42±0.00A
精氨酸 Arg/%	1.13±0.01B	1.19±0.03A	1.13±0.01B
脯氨酸 Pro/%	0.67±0.01A	0.59±0.04B	0.51±0.00C
胱氨酸 Cys/%	0.09±0.01Ab	0.10±0.01Aab	0.11±0.00Aa
氨基酸总量 TAA/%	16.10±0.10C	18.23±0.93A	17.18±0.09B
必需氨基酸总量 ∑EAA/%	6.43±0.04C	7.31±0.39A	6.89±0.04B
非必需氨基酸总量 ∑NEAA/%	8.28±0.05C	9.31±0.45A	8.74±0.04B
甜味氨基酸总量 ∑SWAA/%	8.27±0.02C	9.31±0.46A	8.72±0.05B
苦味氨基酸总量 ∑BIAA/%	5.44±0.05C	6.20±0.33A	5.85±0.04B
半必需氨基酸总量/%	1.39±0.02C	1.60±0.09A	1.55±0.01B
酸味氨基酸总量 ∑SOAA/%	4.72±0.02C	5.48±0.33A	5.25±0.04B
儿童必需氨基酸总量 ∑CE/%	1.94±0.02C	2.21±0.12A	2.07±0.02B
呈味氨基酸总量 ∑FAA/%	7.34±0.02C	8.32±0.43A	7.85±0.04B
∑EAA/∑TAA/%	39.93±0.03Ab	40.11±0.11Aa	40.12±0.05Aa
含硫氨基酸总量 ∑SAA/%	0.64±0.02B	0.71±0.03A	0.64±0.00B
支链氨基酸总量 ∑BCAA/%	2.77±0.02C	3.22±0.20A	3.04±0.02B
芳香族氨基酸总量 ∑AAAA/%	1.30±0.02C	1.46±0.07A	1.37±0.01B
∑BCAA/∑AAAA	2.13±0.01B	2.20±0.04A	2.21±0.00A
∑EAA/∑NEAA/%	66.46±0.07Ab	66.96±0.30Aa	67.01±0.14Aa
注：必需氨基酸包括苏氨酸、缬草氨酸、蛋氨酸、异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸；非必需氨基酸包括天门冬氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸、酪氨酸、组氨酸、精氨酸、脯氨酸、胱氨酸；甜味氨基酸包括苏氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸、赖氨酸、脯氨酸；苦味氨基酸包括丙氨酸、缬草氨酸、蛋氨酸、异亮氨酸、亮氨酸、精氨酸；半必需氨基酸包括组氨酸、精氨酸；酸味氨基酸包括天门冬氨酸、谷氨酸、组氨酸；儿童氨基酸包括蛋氨酸、组氨酸、精氨酸，呈味氨基酸包括天门冬氨酸、谷氨酸、甘氨酸、丙氨酸、精氨酸；含硫氨基酸包括蛋氨酸、胱氨酸；支链氨基酸包括缬草氨酸、异亮氨酸、亮氨酸，芳香族氨基酸包括酪氨酸、苯丙氨酸。 Note: Essential amino acids include threonine, valerian glycine, methionine, isoleucine, leucine, phenylalanine, and lysine; non-essential amino acids include aspartic acid, glutamic acid, glycine, serine, alanine, tyrosine, histidine, arginine, proline, and cystine; sweet amino acids include threonine, serine, glutamic acid, glycine, alanine, lysine, and proline; bitter taste amino acids include alanine, valerian, methionine, isoleucine, leucine, and arginine; half essential amino acids include histidine and arginine; sour amino acids include aspartic acid, glutamic acid, histidine; children's amino acids include methionine, histidine, and arginine; flavoring amino acids include aspartate, glutamate, glycine, alanine, and arginine; sulfur containing amino acids include methionine and cystine; branched-chain amino acids include valine, isoleucine, and leucine; and, aromatic amino acids include tyrosine and phenylalanine.

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表 3 澳洲龙纹斑鱼苗和雌、雄亲鱼肌肉中氨基酸评价

Table 3. Evaluation on AAs in muscles of fry, female, and male Murray cods

氨基酸 Amino acids	必需氨基酸 EAA/（mg·g⁻¹ N）					氨基酸比值 RAA			氨基酸比值系数 RC			氨基酸评分 AAS			化学评分 CS
氨基酸 Amino acids	鱼苗 Fry	雌亲鱼 Female parent fish	雄亲鱼 Male parent fish	鸡蛋蛋白 Egg protein	粮农组织/ 世卫组织 FAO/WHO	鱼苗 Fry	雌亲鱼 Female parent fish	雄亲鱼 Male parent fish	鱼苗 Fry	雌亲鱼 Female parent fish	雄亲鱼 Male parent fish	鱼苗 Fry	雌亲鱼 Female parent fish	雄亲鱼 Male parent fish	鱼苗 Fry	雌亲鱼 Female parent fish	雄亲鱼 Male parent fish
异亮氨酸 Ile	281	281	261	331	250	1.13	1.12	1.04	0.90	0.90	0.90	0.85	0.85	0.79	0.91	0.91	0.91
亮氨酸 Leu	520	520	485	534	440	1.18	1.18	1.10	0.94	0.95	0.95	0.97	0.97	0.91	1.04	1.04	1.05
赖氨酸 Lys	621	627	588	441	340	1.83	1.84	1.73	1.46	1.48	1.49	1.41	1.42	1.33	1.51	1.52	1.54
蛋氨酸+半胱氨酸 Met+Cys	250	242	215	386	220	1.14	1.10	0.98	0.91	0.88	0.84	0.65	0.63	0.56	0.69	0.67	0.64
苯丙氨酸+酪氨酸 Phe+Tyr	508	499	461	565	380	1.34	1.31	1.21	1.07	1.05	1.05	0.90	0.88	0.82	0.96	0.94	0.94
缬氨酸 Val	280	297	276	411	310	0.90	0.96	0.89	0.72	0.77	0.77	0.68	0.72	0.67	0.73	0.77	0.77
苏氨酸 Thr	309	301	282	292	250	1.23	1.20	1.13	0.99	0.96	0.97	1.06	1.03	0.97	1.13	1.25	1.15
必需氨基酸总量 TEAA	2 768	2 768	2 568	2 960	2 190
必需氨基酸/必需氨基酸总量 E/T(%)	44.02	47.19	41.20	48.08	35.38
必需氨基酸/非必需氨基酸总量 E/N(%)	78.62	89.38	70.08	92.60	54.75
氨基酸比值系数分 SRCAA/%	78.79	78.79	78.09
必需氨基酸指数 EAAI/%	90.26	90.20	83.44
注：TEAA：必需氨基酸总量，包含Cys和Tyr；E/T：TEAA/TAA；E/N：TEAA/（TAA-TEAA）。 Note: TEAA: total essential AAs including Cys and Tyr; E/T: TEAA/TAA; E/N: TEAA/(TAA-TEAA).

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表 4 澳洲龙纹斑鱼苗和雌、雄亲鱼肌肉中脂肪酸组成分析

Table 4. Composition and content of FAs in muscles of fry, female, and male Murray cods （单位：%）

脂肪酸 Fatty acid	鱼苗 Fry	雌亲鱼 Female parent fish	雄亲鱼 Male parent fish
肉豆蔻酸 C14∶0	2.1±0.1B	2.5±0.0A	2.7±0.2A
十五碳酸 C15∶0	1.3±0.1A	0.3±0.0B	0.4±0.0B
棕榈酸 C16∶0	17.5±0.3B	22.1±0.2A	17.8±1.0B
棕榈油酸 C16∶1n7c	3.9±0.2C	10.4±0.1A	5.9±0.3B
十七碳酸 C17∶0	1.3±0.1A	0.5±0.0C	0.7±0.0B
十七碳酸一烯酸 C17∶1n7c	0.4±0.1A	0.4±0.0A	0.5±0.0A
硬脂酸 C18∶0	7.0±0.3A	4.0±0.0B	3.6±0.2B
油酸 C18∶1n9c	18.8±0.5B	24.0±0.1A	20.3±1.0A
反式亚油酸 C18∶2n6t	0.1±0.00A	0.1±0.0A	0.2±0.1A
亚油酸 C18∶2n6c（LA）	17.2±0.3A	9.3±0.1C	10.8±0.4B
ɣ-亚麻酸 C18∶3n6c（GLA）	0.2±0.00A	0.2±0.0A	0.4±0.1A
ɑ-亚麻酸 C18∶3n3c（ALA）	3.1±0.1A	1.1±0.0C	1.5±0.1B
花生酸 C20∶0	1.7±0.1Aa	0.2±0.0Bc	0.4±0.0Bb
花生一烯酸 C20∶1n9c	1.1±0.1Bb	0.8±0.0Bc	1.5±0.1Aa
二十碳二烯酸 C20∶2n6c	1.2±0.1A	0.2±0.0C	0.8±0.2B
顺-8，11，14-二十碳三烯酸C20∶3n6c	0.5±0.1Ab	0.2±0.0Bc	0.6±0.1Aa
花生四烯酸 C20∶4n6c（ARA）	3.0±0.2Aa	0.7±0.0Bc	1.1±0.1Bb
顺-11，14，17-二十碳三烯酸C20∶3n3c	0.2±0.0A	0.1±0.0A	0.3±0.2A
二十碳五烯酸 C20∶5n3c（EPA）	4.6±0.2A	2.3±0.0C	3.1±0.1B
介子酸 C22∶1n9c	0.6±0.1A	0.1±0.0B	0.2±0.0B
鲨油酸 C24∶1n9c	0.2±0.0A	0.2±0.0A	0.2±0.0A
二十二碳六烯酸 C22∶6n3c（DHA）	10.1±0.2Aa	7.2±0.1Bc	7.9±0.3Bb
其他 other	3.9±1.2Bc	12.9±0.2Ab	19.0±2.9Aa
饱和脂肪酸总量 ∑SFA	30.9±0.8A	29.6±0.2A	25.6±1.3B
单不饱和脂肪酸总量 ∑MUFA	25.0±0.5C	35.9±0.2A	28.6±1.2B
多不饱和脂肪总量 ∑PUFA	40.2±0.1A	21.4±0.1C	26.8±0.5B
不饱和脂肪总量 ∑UFA	65.2±0.4A	57.4±0.1B	55.4±1.7B
高不饱和脂肪酸总量 ∑HUFA	18.4±0.2A	10.5±0.1C	13.1±0.6B
必需脂肪酸总量 ∑EFA	23.3±0.1A	11.1±0.1C	13.3±0.4B
（n−6）系多不饱和脂肪酸总量 ∑（n−6）PUFA	22.2±0.0A	10.7±0.1C	13.9±0.0B
（n−3）系多不饱和脂肪酸总量 ∑（n−3）PUFA	18.2±0.1A	11.0±0.2C	13.3±0.4B
（n−9）系不饱和脂肪酸总量 ∑（n−9）UFA	20.7±0.3Bc	25.1±0.1Aa	22.2±0.9Bb
∑（n−6）PUFA/∑（n−3）PUFA	1.2±0.0A	1.0±0.0B	1.0±0.0B
∑PUFA/∑SFA	1.3±0.0A	0.7±0.0C	1.0±0.0B
∑UFA/∑SFA	2.6±0.0A	1.9±0.0B	2.2±0.1A
∑PUFA/∑MUFA	0.5±0.0C	0.6±0.0B	0.9±0.0A
注：必需脂肪酸包括亚油酸、ɑ-亚麻酸、花生四烯酸；高不饱和脂肪酸包括二十碳三烯酸、花生四烯酸、二十碳五烯酸、二十二碳六烯酸；单不饱和脂肪酸包括棕榈油酸、十七碳酸一烯酸、油酸、花生一烯酸、介子酸、鲨油酸；多不饱和脂肪包括亚油酸、ɣ-亚麻酸、ɑ-亚麻酸、二十碳二烯酸、二十碳三烯酸、花生四烯酸、二十碳五烯酸、二十二碳六烯酸。 Note: Essential fatty acid include linoleic acid, ɑ-linolenic acid, arachidonic acid; high unsaturated fatty acids include eicosaenoic acid, arachidonic acid, eicosapen-taenoic acid, docosahexaenoic acid; monounsaturated fatty acids include palmitic acid, monoenoic acid heptadecarbonate, oleic acid, arachidonic acid, meson acid and shark oleic acid; polyunsaturated fats include linoleic acid, ɣ-linolenic acid, ɑ-linolenic acid, eicosaenoic acid, eicosaenoic acid, arachidonic acid, eicosapentae-noic acid and docosahexaenoic acid.

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