| 人工繁殖条件下日本鳗鲡鱼卵营养成分分析及评价 |
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| 引用本文： | 黎原谷,李慷,刘利平.人工繁殖条件下日本鳗鲡鱼卵营养成分分析及评价[J].上海海洋大学学报,2019,28(2):190-199. |
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| 作者姓名： | 黎原谷 李慷 刘利平 |
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| 作者单位： | 上海海洋大学 水产种质资源发掘与利用教育部重点实验室, 上海 201306;上海海洋大学 上海水产养殖工程技术研究中心, 上海 201306;上海海洋大学 水产科学国家级实验教学示范中心, 上海 201306,上海海洋大学 水产种质资源发掘与利用教育部重点实验室, 上海 201306;上海海洋大学 上海水产养殖工程技术研究中心, 上海 201306;上海海洋大学 水产科学国家级实验教学示范中心, 上海 201306,上海海洋大学 水产种质资源发掘与利用教育部重点实验室, 上海 201306;上海海洋大学 上海水产养殖工程技术研究中心, 上海 201306;上海海洋大学 水产科学国家级实验教学示范中心, 上海 201306 |
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| 基金项目： | 中国-东盟海上合作基金项目（DF） |
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| 摘 要： | 日本鳗鲡(Anguilla japonica)初孵仔鳗的开口饵料一直是实现全人工繁殖的难点,鱼卵的营养成分分析能够为开口饵料的设计提供帮助,因此,本实验对人工繁殖条件下获得的日本鳗鲡鱼卵进行了一般营养成分、氨基酸、脂肪酸和微量元素含量的测定。日本鳗鲡卵中水分含量为82. 28%、粗蛋白质含量为10. 54%、粗脂肪含量为7. 24%、粗灰分含量为0. 78%。此外,共检测出17种氨基酸,包括7种必需氨基酸(EAA)和10种非必需氨基酸(NEAA),总氨基酸(TAA)含量为8. 07%,EAA含量为3. 19%,NEAA含量为4. 88%;依据FAO/WHO建议的氨基酸评分模式,分别对氨基酸进行氨基酸评分(AAAS)和化学评分(CCS),其中,第一限制性氨基酸为缬氨酸,第二限制性氨基酸为异亮氨酸。必需氨基酸指数(EEAAI)为7. 79%。在日本鳗鲡卵中检测出27种脂肪酸,包括9种饱和脂肪酸(SFA)、8种单不饱和脂肪酸(MUFA)、10种多不饱和脂肪(PUFA),分别占脂肪酸总量的41. 14%、18. 19%、40. 69%,其中C20:5n-3(EPA)+C22:6n-3(DHA)占脂肪酸总量的30. 25%。日本鳗鲡鱼卵中钾、钙的含量丰富,分别为1 698. 676 mg/kg和121. 268 mg/kg。高含量的DHA符合海水鱼类鱼卵的特点,低含量的氨基酸可能是限制初孵仔鳗生存的原因。研究中所获得的各营养素需求量为初孵仔鳗的开口饵料设计提供了理论参考。
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| 关 键 词： | 日本鳗鲡 鱼卵 氨基酸 脂肪酸 微量元素 |
| 收稿时间： | 2018/5/10 0:00:00 |
| 修稿时间： | 2018/11/6 0:00:00 |
Nutritional analysis and evaluation of eggs from the artificially induced maturation Anguilla japonica |
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| LI Yuangu,LI Kang and LIU Liping.Nutritional analysis and evaluation of eggs from the artificially induced maturation Anguilla japonica[J].Journal of Shanghai Ocean University,2019,28(2):190-199. |
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| Authors: | LI Yuangu LI Kang and LIU Liping |
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| Institution: | Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China;National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China,Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China;National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China and Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China;National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: | Since an appropriate initial feed for Anguilla japonica larvae is still the bottleneck of eel artificial reproduction, the nutritional analysis of its eggs could provide knowledge to study the initial feed. The contents of common nutritional components, trace elements, amino acid and fatty acid were detected using conventional analytical methods. The results showed that the contents of crude protein, crude fat, moisture and ash in fresh eggs of Anguilla japonica were 10.54%, 7.24%, 82.28% and 0.78%, respectively. Seventeen amino acids including 7 essential amino acids (EAA) and 10 nonessential amino acids (NEAA) were found in Anguilla japonica eggs. The contents of total amino acids (TAA), EAA and NEAA were 8.07%, 3.19% and 4.88%, respectively. According to the FAO/WHO standard of amino acid score (AAAS) and chemical score (CCS), the first limiting amino acid was valine, and the second limiting amino acid was isoleucine. Essential amino acid index (EEAAI) of Anguilla japonica eggs was 7.79%. There were 27 fatty acids detected in eggs, including 9 saturated fatty acids (SFA), 8 mono-unsaturated fatty acids (MUFA), and 10 polyunsaturated fatty acids (PUFA). The composition of SFA, MUFA and PUFA were 41.14%, 18.19% and 40.69%, respectively, with EPA+DHA taking the 30.25% of total fatty acids. The potassium (K) and calcium (Ca) of the Anguilla japonica eggs were 1 698.676 mg/kg and 121.268 mg/kg, respectively. The high level of DHA is commonly found in marine fish, and the limited content of amino acids might cause the short survival time of larvae. |
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| Keywords: | Anguilla japonica egg amino acid fatty acid trace elements |
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