Analysis and Evaluation of Nutritive Composition in Muscles of Cultured Leiocassis longirostris at Different Ages

doi:10.11924/j.issn.1000-6850.casb2022-0593

Abstract

Abstract:

In this experiment, different age stages of L. longirostris were used as the research object. By measuring their muscle nutrients, the differences in muscle nutrition of different age stages were compared, and their muscle quality characteristics were scientifically evaluated. The results showed that with the increase of age, the moisture content decreased, whereas the contents of crude fat increased. The crude protein content in the muscle of the 2-year-old L. longirostris was significantly higher than that of the 3-year-old (P<0.05). In addition, the contents of calcium and phosphorus in L. longirostris muscles decreased with fish growth. Lysine was the highest essential amino acid and glutamate was the highest flavorful amino acid in their muscles. In muscle quality analysis, according to the amino acid and chemistry score, the first limiting amino acids were Methionine and cysteine, the second limiting amino acids were valine in the muscle of the different age stages. The results of nutritional quality evaluation showed that the essential amino acid index was the highest at 2 -year-old group. The types and contents of fatty acids were different in different age groups, but the content of Saturated fatty acid was significantly lower than that of unsaturated fatty acids (P<0.05).The content of monounsaturated fatty acids in polyunsaturated fatty acids was significantly higher in 2-year-old group, and the content of polyunsaturated fatty acids was significantly higher in 3-year-old group. These results indicate that L. longirostris is a kind of high nutritional value, delicious, and high quality fish, and that L. longirostris in 2-year-old stage is the best, because of higher contents of crude protein and crude fat, better amino acid and fatty acid compositions in muscle.

Key words: Leiocassis longirostris, different ages, muscle, nutrient components

ZHAO Zhongmeng, ZHOU Jian, LI Qiang, WEI Zhen, KE Hongyu, ZHAO Han, DUAN Yuanliang, HUANG Zhipeng, WU Lixiao, ZHANG Lu. Analysis and Evaluation of Nutritive Composition in Muscles of Cultured Leiocassis longirostris at Different Ages[J]. Chinese Agricultural Science Bulletin, 2023, 39(23): 102-108.

Figures/Tables 6

References 41

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年龄	样本数量	体长范围/mm	体长均值±标准差/mm	体重范围/g	体重均值±标准差/g
1龄	20	163.06~192.69	178.67±6.37	70.20~102.48	81.52±5.93
2龄	5	373.23~398.28	383.02±7.23	731.28~783.53	759.76±6.45
3龄	5	462.35~496.22	483.04±10.18	1362.47~1602.43	1493.89±12.49

年龄	样本数量	体长范围/mm	体长均值±标准差/mm	体重范围/g	体重均值±标准差/g
1龄	20	163.06~192.69	178.67±6.37	70.20~102.48	81.52±5.93
2龄	5	373.23~398.28	383.02±7.23	731.28~783.53	759.76±6.45
3龄	5	462.35~496.22	483.04±10.18	1362.47~1602.43	1493.89±12.49

检测指标	采用方法
水分	GB 5009.3—2016 第一法
灰分	GB 5009.4—2016 第一法
粗脂肪	GB 5009.6—2016 第一法
粗蛋白	GB 5009.5—2016 第三法
氨基酸	GB 5009.124—2016 微波辅助酸水解法
脂肪酸	GB 5009.168—2016 法
钙和磷	GB 5009.268—2016 第二法

检测指标	采用方法
水分	GB 5009.3—2016 第一法
灰分	GB 5009.4—2016 第一法
粗脂肪	GB 5009.6—2016 第一法
粗蛋白	GB 5009.5—2016 第三法
氨基酸	GB 5009.124—2016 微波辅助酸水解法
脂肪酸	GB 5009.168—2016 法
钙和磷	GB 5009.268—2016 第二法

必需氨基酸种类	生长阶段									FAO评分模式标准含量		全鸡蛋蛋白质标准含量
	1龄			2龄			3龄
	氨基酸含量	AAS	CS	氨基酸含量	AAS	CS	氨基酸含量	AAS	CS
总计	2544			2545			2461			2190		2960
EAAI	80.41			81.03			78.29			-	-
F	2.30			2.36			2.41			-	-