关键词: 双孢蘑菇, 双孢蘑菇, 培养料, 理化性状, 产量

Abstract: Nutritional components in the meat of tilapia (Oreochromis niloticus×O.aureus) were analyzed through the common methods. The results showed that the contents of moisture, crude protein, crude fat and ash of fresh meat were 77.90%, 18.70%, 2.65% and 1.09%, respectively. Seventeen kinds of amino acids (excepted tryptophan) were detected out in the meat, total content of amino acids was 16.90% (% fresh samples), and essential amino acid index (EAAI) was 67.68 which was in general accorded with that of FAO/WHO food standards. According to AAS score, the first- and second-limiting amino acids of the meat of tilapia (Oreochromis niloticus×O.aureus) were threonine and sulfur-containing amino acids (methionine and cystine), respectively. According to CS score, the first- and second-limiting amino acids of the meat of tilapia (Oreochromis niloticus×O.aureus) were sulfur-containing amino acids (methionine and cystine) and threonine, respectively. Furthermore, the total content of delicious amino acids (Asp, Glu, Gly and Ala) was 39.11%. The?present study shows that tilapia (Oreochromis niloticus×O.aureus) is one of freshwater fishes with high delicious, nutritional quality and health effects.