| 香鱼背部脂肪腔的形态特征、显微结构及内容物成分分析 |
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| 引用本文： | 郭晓飞,苗亮,李明云,陈莹莹,潘娜,张浩,刘连亮,陈炯.香鱼背部脂肪腔的形态特征、显微结构及内容物成分分析[J].水产学报,2014,38(9):1345-1350. |
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| 作者姓名： | 郭晓飞 苗亮 李明云 陈莹莹 潘娜 张浩 刘连亮 陈炯 |
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| 作者单位： | 宁波大学应用海洋生物技术教育部重点实验室, 浙江 宁波 315211;宁波大学应用海洋生物技术教育部重点实验室, 浙江 宁波 315211;宁波大学应用海洋生物技术教育部重点实验室, 浙江 宁波 315211;宁波大学应用海洋生物技术教育部重点实验室, 浙江 宁波 315211;宁波大学应用海洋生物技术教育部重点实验室, 浙江 宁波 315211;宁波大学应用海洋生物技术教育部重点实验室, 浙江 宁波 315211;宁波大学应用海洋生物技术教育部重点实验室, 浙江 宁波 315211;宁波大学应用海洋生物技术教育部重点实验室, 浙江 宁波 315211 |
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| 基金项目： | 国家“九七三”计划前期研究专项（2008CB117015）；长江学者和创新团队发展计划（IRT0734号）；浙江省“十二五”水产育种专项（2012C12907-9） |
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| 摘 要： | 香鱼背部有一较为特殊的脂肪腔,但迄今尚未对脂肪腔形态、结构和成分进行研究。本实验采用常规方法对其进行了形态解剖、显微结构观察及内容物成分分析。结果显示,脂肪腔开始于头部上枕骨,止于脂鳍下方,呈长梭形,横切面倒三角形;脂肪腔质量(1.95±0.86)g]占鱼体总质量(39.31±5.12)g]的4.96%,长度(9.17±0.82)cm]占鱼体全长(17.23±0.72)cm]的53.22%;脂肪腔内有上下腺体、肌肉组织、未分化的间充质细胞、脂肪细胞以及分布其中的微血管;内容物的主要成分为粗脂肪(49.10%)、水(42.4%)、粗蛋白(6.8%)和灰分(1.13%);脂肪酸占内容物总量的34.266%,包含5种饱和脂肪酸和6种不饱和脂肪酸,其中,含量最高的为棕榈酸(11.800%),最低的为月桂酸(0.022%);氨基酸在脂肪腔中总含量为7.1%,其中含量最高的为谷氨酸(1.18%),最低的是蛋氨酸(0.10%)。
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| 关 键 词： | 香鱼 脂肪腔 结构 内容物 |
| 收稿时间： | 2014/6/25 0:00:00 |
| 修稿时间： | 2014/8/10 0:00:00 |
Morphology,microstructure and composition analysis of fat cavity in ayu(Plecoglossus altivelis) |
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| GUO Xiaofei,MIAO Liang,LI Mingyun,CHEN Yingying,PAN N,ZHANG Hao,LIU Lianliang and CHEN Jiong.Morphology,microstructure and composition analysis of fat cavity in ayu(Plecoglossus altivelis)[J].Journal of Fisheries of China,2014,38(9):1345-1350. |
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| Authors: | GUO Xiaofei MIAO Liang LI Mingyun CHEN Yingying PAN N ZHANG Hao LIU Lianliang and CHEN Jiong |
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| Institution: | Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo 315211, China;Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo 315211, China;Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo 315211, China;Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo 315211, China;Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo 315211, China;Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo 315211, China;Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo 315211, China;Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo 315211, China |
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| Abstract: | There is a special fat cavity in the dorsum of ayu(Plecoglossus altivelis),but no studies have been reported on morphology,structure and composition of the unique fat cavity so far.This study observed the anatomical morphology,microstructure and analyzed the composition of ayu fat cavity.The results showed that the fat cavity of ayu was fusiform and extends from supraoccipital bone to adipose fin,the shape of cross-section exhibits as an inverse-triangle.The weight and length of the fat cavity were(1.95±0.86)g and(9.17±0.82)cm respectively,which account for 4.96% and 53.22% of the total weight(39.31±5.12)g]and total length(17.23±0.72)cm]of the fish.In the fat cavity,there were top and down glands,muscles,undifferentiated mesenchymal cell,adipose tissue,and microvasculars.The main components of fat cavity were crude fat(49.10%),water(42.4%),crude protein(6.8%)and ash(1.13%).The percentage of fatty acid was 34.266%,which contains 5 kinds of saturated fatty acid and 6 kinds of unsaturated fatty acid.The highest and lowest fatty acids are palmitic acid(11.800%)and lauric(0.022%)respectively.The total percentage of amino acid was 7.1%,in which the highest content was glutamic acid(1.18%)and the lowest content was methionine(0.10%).This research provided biological basis data for investigating of the fat cavity function,occupy-territoty habit and potential medicinal value. |
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| Keywords: | Plecoglossus altivelis fat cavity structure composition |
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