Muscle Nutritional Components of Channa Argus and Golden Channa Argus: Analysis and Evaluation

doi:10.11924/j.issn.1000-6850.casb2021-0384

Abstract

Abstract:

The muscle nutritional components of Channa argus and golden Channa argus were compared to provide reliable data for the nutritional value research of golden C. argus. The conventional nutrient components, amino acids and fatty acids in the muscle of C. argus and golden C. argus were determined and analyzed by using the national standard test method, and SPSS16.0 was used for studying the results. The results showed that the content of crude protein, crude fat and ash between C. argus and golden C. argus were not significantly different (P>0.05), while the moisture content of the golden C. argus was significantly higher than that of C. argus (P<0.05). Among the 17 amino acids detected in the 2 species of C. argus, glutamic acid (Glu) content was the highest, cysteine (Cys) content was the lowest, and the ratios of EAA/TAA and EAA/NEAA were 39.29%-39.66% and 77.20%-79.36% respectively. There was no significant difference in the content of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid between C. argus and golden C. argus (P>0.05), as well as the content of DHA and EPA. The content of oleic acid and linoleic acid of golden C. argus were significantly higher than those of C. argus. The above results indicate that golden C. argus is a kind of fish with high nutritional value as well as ornamental value, and has good prospects for development and utilization.

Key words: Channa argus, golden Channa argus, muscle nutritional components, evaluation

CLC Number:

S917.4

AN Li, HU Bin, MA Rufang, ZHANG Zhishan, DONG Xuesa, ZHU Yongan, LI Xian, ZHU Shuren. Muscle Nutritional Components of Channa Argus and Golden Channa Argus: Analysis and Evaluation[J]. Chinese Agricultural Science Bulletin, 2022, 38(20): 143-148.

Figures/Tables 5

References 28

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营养成分	普通乌鳢	金黄色乌鳢	P值
水分/%	76.93±0.40	78.50±0.50	0.02
粗蛋白/%	19.20±0.26	19.07±0.21	0.53
粗脂肪/%	2.00±0.10	2.10±0.10	0.11
灰分/%	1.13±0.06	1.03±0.12	0.25

营养成分	普通乌鳢	金黄色乌鳢	P值
水分/%	76.93±0.40	78.50±0.50	0.02
粗蛋白/%	19.20±0.26	19.07±0.21	0.53
粗脂肪/%	2.00±0.10	2.10±0.10	0.11
灰分/%	1.13±0.06	1.03±0.12	0.25

氨基酸AA	普通乌鳢	金黄色乌鳢	P值
苏氨酸/% Thr ¹⁾	0.81±0.09	0.81±0.09	0.95
蛋氨酸/%Met ¹⁾	0.54±0.05	0.54±0.02	0.91
缬氨酸/% Val ¹⁾	0.86±0.07	0.82±0.01	0.40
苯丙氨酸/% Phe ¹⁾	0.79±0.08	0.79±0.01	0.89
异亮氨酸/% Ile ¹⁾	0.80±0.06	0.79±0.01	0.80
亮氨酸/% Leu ¹⁾	1.35±0.12	1.36±0.02	0.89
赖氨酸/% Lys ¹⁾	2.03±0.17	2.17±0.22	0.45
组氨酸/% His ²⁾	0.46±0.10	0.39±0.02	0.32
精氨酸/% Arg ^{2) 4)}	1.42±0.11	1.43±0.05	0.93
谷氨酸/% Glu ^{3) 4)}	2.86±0.26	3.08±0.16	0.29
天门冬氨酸/% Asp ^{3) 4)}	1.84±0.21	1.87±0.23	0.89
甘氨酸/% Gly^{3) 4)}	0.94±0.15	0.98±0.04	0.68
丙氨酸/% Ala ^{3) 4)}	1.05±0.11	1.13±0.01	0.29
丝氨酸/% Ser ³⁾	0.82±0.09	0.83±0.00	0.85
脯氨酸/% Pro ³⁾	0.66±0.08	0.71±0.04	0.33
半胱氨酸/% Cys ³⁾	0.17±0.03	0.17±0.01	1.00
酪氨酸/% Tyr ³⁾	0.71±0.13	0.66±0.01	0.54
氨基酸总量/% TAA	18.13±1.34	18.53±0.40	0.65
必需氨基酸总量/% EAA	7.19±0.52	7.28±0.19	0.79
半必需氨基酸总量/% HEAA	1.88±0.10	1.82±0.04	0.92
非必需氨基酸总量/% NEAA	9.06±0.79	9.43±0.47	0.52
鲜味氨基酸总量/% UAA	6.70±0.61	7.06±0.43	0.45
EAA/TAA/%	39.66	39.29
EAA/NEAA/%	79.36	77.20
UAA/TAA/%	36.96	38.10

氨基酸AA	普通乌鳢	金黄色乌鳢	P值
苏氨酸/% Thr ¹⁾	0.81±0.09	0.81±0.09	0.95
蛋氨酸/%Met ¹⁾	0.54±0.05	0.54±0.02	0.91
缬氨酸/% Val ¹⁾	0.86±0.07	0.82±0.01	0.40
苯丙氨酸/% Phe ¹⁾	0.79±0.08	0.79±0.01	0.89
异亮氨酸/% Ile ¹⁾	0.80±0.06	0.79±0.01	0.80
亮氨酸/% Leu ¹⁾	1.35±0.12	1.36±0.02	0.89
赖氨酸/% Lys ¹⁾	2.03±0.17	2.17±0.22	0.45
组氨酸/% His ²⁾	0.46±0.10	0.39±0.02	0.32
精氨酸/% Arg ^{2) 4)}	1.42±0.11	1.43±0.05	0.93
谷氨酸/% Glu ^{3) 4)}	2.86±0.26	3.08±0.16	0.29
天门冬氨酸/% Asp ^{3) 4)}	1.84±0.21	1.87±0.23	0.89
甘氨酸/% Gly^{3) 4)}	0.94±0.15	0.98±0.04	0.68
丙氨酸/% Ala ^{3) 4)}	1.05±0.11	1.13±0.01	0.29
丝氨酸/% Ser ³⁾	0.82±0.09	0.83±0.00	0.85
脯氨酸/% Pro ³⁾	0.66±0.08	0.71±0.04	0.33
半胱氨酸/% Cys ³⁾	0.17±0.03	0.17±0.01	1.00
酪氨酸/% Tyr ³⁾	0.71±0.13	0.66±0.01	0.54
氨基酸总量/% TAA	18.13±1.34	18.53±0.40	0.65
必需氨基酸总量/% EAA	7.19±0.52	7.28±0.19	0.79
半必需氨基酸总量/% HEAA	1.88±0.10	1.82±0.04	0.92
非必需氨基酸总量/% NEAA	9.06±0.79	9.43±0.47	0.52
鲜味氨基酸总量/% UAA	6.70±0.61	7.06±0.43	0.45
EAA/TAA/%	39.66	39.29
EAA/NEAA/%	79.36	77.20
UAA/TAA/%	36.96	38.10

必需氨基酸EAA	FAO/WHO标准	鸡蛋蛋白	普通乌鳢	金黄色乌鳢
苏氨酸 Thr	250	292	264	265
缬氨酸 Val	310	411	280	269
异亮氨酸 Ile	250	331	260	259
亮氨酸 Leu	440	534	439	446
赖氨酸 Lys	340	441	661	711
蛋氨酸+半胱氨酸 Met+Cys	220	386	231	233
苯丙氨酸+酪氨酸 Phe+Tyr	380	565	488	475
必需氨基酸质量分数总量	2190	2960	2340	2386