池塘混养和专养条件下罗氏沼虾营养品质 比较研究

目的以罗氏沼虾为研究对象，比较分析河蟹-罗氏沼虾混养模式与传统罗氏沼虾专养模式产出的罗氏沼虾营养价值和品质变化。方法通过测定体重、体长、出肉率比较两种养殖模式下虾体形态特差异；通过测定水分、蛋白质、灰分、脂肪、矿物质、脂肪酸和氨基酸，比较虾肉营养价值变化；通过测定质构特性和呈味核苷酸比较虾肉品质变化。结果与专养的罗氏沼虾相比，混养模式下罗氏沼虾规格显著提高，但出肉率有所下降。混养的虾肉脂肪含量从(0.91±0.07) %下降为(0.59±0.05)%，差异显著(P <0.05)；虾肉的钙、镁、磷、铜含量上升；脂肪酸中EPA含量从(15.59±0.66) %下降至(13.64±0.71) %；氨基酸EAAI评分略有提高，罗氏沼虾虾肉营养价值变化较小。混养的虾肉硬度显著提高；呈味核苷酸AMP和IMP含量从(78.15±1.23) g/100g和(162.90±2.67) g/100g提高至(86.96±1.87) g/100g和(175.12±3.01) g/100g，混养的虾肉品质显著提高。结论河蟹-罗氏沼虾混养池塘内产出的罗氏沼虾规格显著增加，营养成分变化不大，虾肉品质显著提高，符合消费者品味，具有优秀的市场前景。

Comparative Study on Nutritional Quality of Macrobrachium rosenbergii under Mixed Culture and Exclusive Culture Conditions

Objective To compare and analyze the nutritional value and quality changes of the meat of M. rosenbergii produced by the Eriocheir sinensis and M. rosenbergii mixed culture mode and the traditional M. rosenbergii exclusive culture mode. Methods Weight, length and meat yield were measured to compare the morphological characteristics of M. rosenbergii under different culture modes; Moisture, protein, ash, fat, minerals, fatty acids and amino acids were measured to compare the nutritional value; The changes of shrimp meat quality were compared by measuring texture feature and tasty nucleotides. Results Compared with the specially cultured M. rosenbergii, the specification of M. rosenbergii in the mixed culture mode was significantly improved, but the meat yield was decreased. The fat content of shrimp meat in mixed culture decreased from (0.91±0.07)% to (0.59±0.05)%, with a significant difference (P<0.05); The contents of calcium, magnesium phosphorous and cuprum in shrimp meat increased; The content of EPA in fatty acids decreased from (15.59±0.66)% to (13.64±0.71)%; The EAAI score of amino acids increased slightly, and the nutritional value of the meat of M. rosenbergii changed little. The hardness of shrimp meat in mixed culture increased significantly; The content of AMP and IMP in tasty nucleotides increased from (78.15±1.23) g/100g and (162.90±2.67) g/100g to (86.96±1.87) g/100g and (175.12±3.01) g/100g. The quality of shrimp meat in mixed culture was significantly improved. Conclusion The specification of M. rosenbergii produced by the Eriocheir sinensis and M. rosenbergii mixed culture mode is significantly increased, the nutrient composition is not changed, the quality of shrimp meat is significantly improved, which is in line with consumer taste, and has excellent market prospects.