| 贵州喀斯特山区人工养殖的黑脊倒刺鲃肌肉营养成分分析与评价 |
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| 引用本文： | 梁正其,张龙婷,旷慧七,肖佳程,秦义标. 贵州喀斯特山区人工养殖的黑脊倒刺鲃肌肉营养成分分析与评价[J]. 畜牧与饲料科学, 2020, 41(4): 60-63. DOI: 10.12160/j.issn.1672-5190.2020.04.012 |
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| 作者姓名： | 梁正其 张龙婷 旷慧七 肖佳程 秦义标 |
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| 作者单位： | 铜仁学院农林工程与规划学院 梵净山特色动植物资源重点实验室,贵州 铜仁 554300;铜仁学院农林工程与规划学院 梵净山特色动植物资源重点实验室,贵州 铜仁 554300;铜仁学院农林工程与规划学院 梵净山特色动植物资源重点实验室,贵州 铜仁 554300;铜仁学院农林工程与规划学院 梵净山特色动植物资源重点实验室,贵州 铜仁 554300;铜仁学院农林工程与规划学院 梵净山特色动植物资源重点实验室,贵州 铜仁 554300 |
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| 基金项目： | 2019年贵州省大学生创新创业训练计划项目（20195201737） |
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| 摘 要： | 为了解黑脊倒刺鲃在贵州喀斯特山区人工养殖条件下的营养特点,分析了贵州喀斯特山区人工养殖条件下黑脊倒刺鲃肌肉的营养成分。结果表明：黑脊倒刺鲃肌肉鲜样中粗蛋白、粗脂肪、粗灰分、水分的含量分别为18.25%、1.83%、2.67%、77.25%;检测出氨基酸18种,占干重的75.07%,呈味氨基酸占干重的27.82%,∑EAA/∑TAA和∑EAA/∑NEAA分别为40.68%、68.58%;检测出脂肪酸27种,饱和脂肪酸（SFA）占脂肪酸总量的24.18%,单不饱和脂肪酸（MUFA）占脂肪酸总量的53.31%,多不饱和脂肪酸（PUFA）占脂肪酸总量的22.51%。试验结果表明,黑脊倒刺鲃是一种营养价值较高的优质鱼类。
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| 关 键 词： | 贵州喀斯特山区 黑脊倒刺鲃 肌肉 营养成分 |
| 收稿时间： | 2020-04-12 |
Analysis and Evaluation of Muscular Nutritional Components of Spinibarbus caldwelli under Artificial Breeding Condition in the Karst Mountainous Area of Guizhou Province |
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| LIANG Zheng-qi,ZHANG Long-ting,KUANG Hui-qi,XIAO Jia-cheng,QIN Yi-biao. Analysis and Evaluation of Muscular Nutritional Components of Spinibarbus caldwelli under Artificial Breeding Condition in the Karst Mountainous Area of Guizhou Province[J]. Animal Husbandry and Feed Science, 2020, 41(4): 60-63. DOI: 10.12160/j.issn.1672-5190.2020.04.012 |
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| Authors: | LIANG Zheng-qi ZHANG Long-ting KUANG Hui-qi XIAO Jia-cheng QIN Yi-biao |
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| Affiliation: | Key Laboratory of Special Wildlife Resources in Fanjing Mountain,College of Agroforestry Engineering and Planning,Tongren University,Tongren 554300,China |
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| Abstract: | The aim of this study was to understand the muscular nutritional characteristics of Spinibarbus caldwelli under artificial breeding condition in the Karst mountainous area of Guizhou Province. The results showed that the contents of crude protein, crude fat, crude ash and water in fresh muscular samples of Spinibarbus caldwelli were 18.25%, 1.83%, 2.67% and 77.25%, respectively. A total of 18 kinds of amino acids were detected, accounting for 75.07% of the dry weight; among which, the taste-active amino acids accounted for 27.82% of the dry weight; ∑EAA/∑TAA and ∑EAA/∑NEAA were 40.68% and 68.58%, respectively. A total of 27 kinds of fatty acids were observed, among which, the saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） accounted for 24.18%, 53.31% and 22.51% of the total fatty acids, respectively. In conclusion, Spinibarbus caldwelli is a high-quality fish with superior nutritional value. |
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| Keywords: | the Karst mountainous area of Guizhou Province Spinibarbus caldwelli muscle nutritional components |
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