Muscle Nutritional Components in Four Hybrid Offspring of Oreochromis niloticus× O. aureus: A Comparative Analysis

doi:10.11924/j.issn.1000-6850.casb19020034

Abstract

Abstract:

To investigate the effects of different parental genetic backgrounds on the muscle nutrients of hybrid tilapia (Oreochromis niloticus× O. aureus), we compared the muscle nutrient composition differences among four varieties of hybrid tilapia. The contents of nutritional components, amino acid and fatty acid were analyzed by common methods. The results showed that the moisture content of the four varieties of hybrid tilapia was 79.19%-79.82%, the crude protein content was 17.44%-18.03%, the crude lipid content was 2.13%-2.25%, and the ash content was 0.90%-0.99%, respectively. There was no significant difference among the varieties (P > 0.05) in the above four nutritional components. The total amounts of essential amino acids (EAA) and non-essential amino acids (NEAA) were similar among different varieties of hybrid tilapia, but the contents of arginine, phenylalanine, threonine and alanine were significantly affected by the parental genetic backgrounds (P< 0.05). There was no significant difference in the total amount of saturated fatty acids (SFA) among the hybrid varieties (P > 0.05). However, the total amounts of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were significantly influenced by female parents (P < 0.05). The present results could clarify the effect of parental selection on muscle nutrient composition difference in hybrid tilapia varieties, and provide technical assistance in obtaining hybrid tilapia fry of better muscle quality.

Key words: hybrid tilapia, nutritional components, amino acid, fatty acid, parental selection

CLC Number:

S917.4

Xiao Wei, Li Dayu, Zhu Lin, Zou Zhiying, Yu Jie, Yang Hong. Muscle Nutritional Components in Four Hybrid Offspring of Oreochromis niloticus× O. aureus: A Comparative Analysis[J]. Chinese Agricultural Science Bulletin, 2020, 36(8): 139-144.

Figures/Tables 5

References 25

[1]	夏德全 . 论罗非鱼产业发展[J]. 海洋与渔业, 2003(8):7-9.
[2]	de Verdal H, Vandeputte M, Mekkawy W , et al. Quantifying the genetic parameters of feed efficiency in juvenile Nile tilapia Oreochromis niloticus[J]. BMC Genetic, 2018,19(1):105.
[3]	祝璟琳, 邹芝英, 李大宇 , 等. 四个罗非鱼选育品种抗链球菌病能力差异研究[J]. 水生生物学报, 2017,41(6):1232-1241.
[4]	郝淑贤, 李来好, 杨贤庆 , 等. 5种罗非鱼营养成分分析及评价[J]. 营养学报, 2007,29(6):614-615.
[5]	梁银铨, 崔希群, 刘友亮 . 鳜肌肉生化成份分析和营养品质评价[J]. 水生生物学报, 1998,22(4):386-388.
[6]	徐革锋, 王裕玉, 白庆利 , 等. 江鳕肌肉营养成分分析与品质评价[J]. 动物营养学报, 2013,25(12):3027-3032.
[7]	林建斌, 陈度煌, 朱庆国 , 等. 3种石斑鱼肌肉营养成分比较初探[J]. 福建农业学报, 2010,25(5):548-553.
[8]	程波, 陈超, 王印庚 , 等. 七带石斑鱼肌肉营养成分分析与品质评价[J]. 渔业科学进展, 2009,30(5):51-57.
[9]	陈文治, 郭忠宝, 单丹 , 等. 6种不同罗非鱼品种的肌肉营养成分分析[J]. 南方农业学报, 2015,46(7):1303-1309.
[10]	王煜坤, 郝淑贤, 李来好 , 等. 不同地区、品种及养殖模式罗非鱼营养差异分析[J]. 食品工业科技, 2018,39(12):231-237.
[11]	叶鸽, 郝淑贤, 李来好 , 等. 不同养殖模式罗非鱼品质的比较[J]. 食品科学, 2014,35(2):196-200.
[12]	肖炜, 李大宇, 邹芝英 , 等. 4种杂交组合奥尼罗非鱼及其亲本的生长对比研究[J]. 水生生物学报, 2012,36(5):905-912.
[13]	黄伟坤, 赵国君, 赖献榈 , 等. 食品化学分析[M]. 上海: 科学技术出版社, 1978: 13-36.
[14]	Vinay B J, Kanya T C S . Effect of detoxification on the functional and nutritional quality of proteins of karanja seed meal[J]. Food Chemistry, 2008,106(1):77-84.
[15]	Duncan D B . Multiple range and multiple F tests[J]. Biometrics, 1955(11):1-42.
[16]	乐贻荣, 肖炜, 邹芝英 , 等. 奥尼罗非鱼肌肉营养成分分析和营养价值评定[J]. 中国农学通报, 2015,31(11):88-93.
[17]	Kiron V, Watanabe T, Fukuda H , et al: Protein nutrition and defense mechanisms in rainbow trout Oncorhynchus mykiss[J]. Comparative Biochemistry and Physiology Part A: Physiology, 1995,111(3):351-359.
[18]	Wilson R P. Amino acids and proteins. In: Halver J E & Hardy R W. (Eds.), Fish nutrition[M]. San Diego, CA: Academic Press, 2002: 143.
[19]	王志芳, 郭忠宝, 罗永巨 , 等. 淡水石斑鱼与3种罗非鱼肌肉营养成分的分析比较[J]. 南方农业学报, 2018,49(1):164-171.
[20]	邴旭文 . 中华倒刺鲃和光倒刺鲃肌肉营养品质的比较[J]. 大连水产学院学报, 2005,20(3):233-237.
[21]	Li P, Mai K, Trushenski J , et al: New developments in fish amino acid nutrition: towards functional and environmentally oriented aquafeeds[J]. Amino Acids, 2009,37(1):43-53.
[22]	Li P, Yin Y, Li D , et al: Amino acids and immune function[J]. British Journal of Nutrition, 2007,98(2):237-252.
[23]	Tocher D R, Bendiksen E A, Campbell P J , et al. The role of phospholipids in nutrition and metabolism of teleost fish[J]. Aquaculture, 2008,280(1-4):21-34.
[24]	陈涛, 于丹, 赵鑫 , 等. 繁殖期雌性江黄颡鱼的脂肪酸组成分析[J]. 南方农业学报, 2010,41(1):66-69.
[25]	Fernandez-Palacios H, Izquierdo M S, Robaina L , et al. Effect of n-3 HUFA level in broodstock diets on egg quality of gilthead sea bream (Sparus aurata)[J]. Aquaculture, 1995,132(3-4):325-337.

母本×父本	配组简称
尼罗罗非鱼‘88品系’♀×奥利亚罗非鱼‘夏奥1号’♂	G1
尼罗罗非鱼‘88品系’♀×奥利亚罗非鱼‘99品系’♂	G2
尼罗罗非鱼‘99品系’♀×奥利亚罗非鱼‘夏奥1号’♂	G3
尼罗罗非鱼‘99品系’♀×奥利亚罗非鱼‘99品系’♂	G4

母本×父本	配组简称
尼罗罗非鱼‘88品系’♀×奥利亚罗非鱼‘夏奥1号’♂	G1
尼罗罗非鱼‘88品系’♀×奥利亚罗非鱼‘99品系’♂	G2
尼罗罗非鱼‘99品系’♀×奥利亚罗非鱼‘夏奥1号’♂	G3
尼罗罗非鱼‘99品系’♀×奥利亚罗非鱼‘99品系’♂	G4

	G1	G2	G3	G4
水分	79.78±0.29	79.82±0.75	79.19±0.91	79.29±0.57
粗蛋白	17.44±0.59	17.49±0.53	17.79±0.62	18.03±0.81
粗脂肪	2.19±0.23	2.13±0.28	2.25±0.22	2.14±0.25
灰分	0.94±0.17	0.97±0.17	0.99±0.21	0.90±0.13

	G1	G2	G3	G4
水分	79.78±0.29	79.82±0.75	79.19±0.91	79.29±0.57
粗蛋白	17.44±0.59	17.49±0.53	17.79±0.62	18.03±0.81
粗脂肪	2.19±0.23	2.13±0.28	2.25±0.22	2.14±0.25
灰分	0.94±0.17	0.97±0.17	0.99±0.21	0.90±0.13

	G1	G2	G3	G4
精氨酸(Arg)	1.02±0.03^a	1.01±0.02^a	1.03±0.03^a	1.08±0.05^b
组氨酸(His)	0.46±0.03	0.46±0.02	0.48±0.03	0.48±0.03
亮氨酸(Leu)	1.47±0.06	1.48±0.05	1.52±0.06	1.55±0.08
异亮氨酸(Ile)	0.94±0.04	0.95±0.03	0.97±0.04	0.99±0.06
赖氨酸(Lys)	1.78±0.07	1.79±0.07	1.84±0.08	1.85±0.10
甲硫氨酸(Met)	0.49±0.04	0.50±0.04	0.49±0.02	0.51±0.05
苯丙氨酸(Phe)	0.84±0.03^a	0.85±0.02^a	0.87±0.03^ab	0.90±0.04^b
缬氨酸(Val)	1.01±0.04	1.01±0.04	1.02±0.04	1.06±0.06
苏氨酸(Thr)	0.77±0.02^a	0.76±0.03^a	0.81±0.05^b	0.81±0.03^b
丙氨酸*(Ala)	1.10±0.03^a	1.10±0.03^a	1.13±0.04^ab	1.17±0.05^b
天冬氨酸*(Asp)	1.78±0.09	1.79±0.06	1.83±0.08	1.76±0.06
半胱氨酸(Cys-s)	0.07±0.01	0.08±0.01	0.07±0.01	0.08±0.01
谷氨酸*(Glu)	3.10±0.22	3.04±0.11	3.09±0.13	3.01±0.07
甘氨酸*(Gly)	1.09±0.04	1.05±0.09	1.04±0.01	1.07±0.06
脯氨酸(Pro)	0.49±0.07	0.60±0.07	0.49±0.08	0.59±0.14
酪氨酸(Tyr)	0.49±0.04	0.50±0.06	0.52±0.03	0.52±0.05
丝氨酸(Ser)	0.56±0.02	0.55±0.04	0.60±0.05	0.60±0.04
必需氨基酸(EAA)	8.78±0.35	8.79±0.29	9.03±0.34	9.23±0.25
非必需氨基酸(NEAA)	8.68±0.28	8.71±0.25	8.77±0.28	8.80±0.17
鲜味氨基酸(DAA)	7.07±0.30	6.97±0.16	7.09±0.24	7.03±0.09
必需氨基酸比例(∑_EAA/∑_TAA)	0.50±0.01	0.50±0.01	0.51±0.01	0.51±0.01