人工繁殖条件下日本鳗鲡鱼卵营养成分分析及评价
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摘要
日本鳗鲡(Anguilla japonica)初孵仔鳗的开口饵料一直是实现全人工繁殖的难点,鱼卵的营养成分分析能够为开口饵料的设计提供帮助,因此,本实验对人工繁殖条件下获得的日本鳗鲡鱼卵进行了一般营养成分、氨基酸、脂肪酸和微量元素含量的测定。日本鳗鲡卵中水分含量为82. 28%、粗蛋白质含量为10. 54%、粗脂肪含量为7. 24%、粗灰分含量为0. 78%。此外,共检测出17种氨基酸,包括7种必需氨基酸(EAA)和10种非必需氨基酸(NEAA),总氨基酸(TAA)含量为8. 07%,EAA含量为3. 19%,NEAA含量为4. 88%;依据FAO/WHO建议的氨基酸评分模式,分别对氨基酸进行氨基酸评分(AAAS)和化学评分(CCS),其中,第一限制性氨基酸为缬氨酸,第二限制性氨基酸为异亮氨酸。必需氨基酸指数(EEAAI)为7. 79%。在日本鳗鲡卵中检测出27种脂肪酸,包括9种饱和脂肪酸(SFA)、8种单不饱和脂肪酸(MUFA)、10种多不饱和脂肪(PUFA),分别占脂肪酸总量的41. 14%、18. 19%、40. 69%,其中C20:5n-3(EPA)+C22:6n-3(DHA)占脂肪酸总量的30. 25%。日本鳗鲡鱼卵中钾、钙的含量丰富,分别为1 698. 676 mg/kg和121. 268 mg/kg。高含量的DHA符合海水鱼类鱼卵的特点,低含量的氨基酸可能是限制初孵仔鳗生存的原因。研究中所获得的各营养素需求量为初孵仔鳗的开口饵料设计提供了理论参考。
Since an appropriate initial feed for Anguilla japonica larvae is still the bottleneck of eel artificial reproduction,the nutritional analysis of its eggs could provide knowledge to study the initial feed. The contents of common nutritional components,trace elements,amino acid and fatty acid were detected using conventional analytical methods. The results showed that the contents of crude protein,crude fat,moisture and ash in fresh eggs of Anguilla japonica were 10. 54%,7. 24%,82. 28% and 0. 78%,respectively.Seventeen amino acids including 7 essential amino acids( EAA) and 10 nonessential amino acids( NEAA)were found in Anguilla japonica eggs. The contents of total amino acids( TAA),EAA and NEAA were8. 07%,3. 19% and 4. 88%,respectively. According to the FAO/WHO standard of amino acid score( AAAS) and chemical score( CCS),the first limiting amino acid was valine,and the second limiting amino acid was isoleucine. Essential amino acid index( EEAAI) of Anguilla japonica eggs was 7. 79%. There were27 fatty acids detected in eggs,including 9 saturated fatty acids( SFA),8 mono-unsaturated fatty acids( MUFA),and 10 polyunsaturated fatty acids( PUFA). The composition of SFA,MUFA and PUFA were41. 14%,18. 19% and 40. 69%,respectively,with EPA + DHA taking the 30. 25% of total fatty acids. The potassium( K) and calcium( Ca) of the Anguilla japonica eggs were 1 698. 676 mg/kg and 121. 268 mg/kg,respectively. The high level of DHA is commonly found in marine fish,and the limited content of amino acids might cause the short survival time of larvae.
Since an appropriate initial feed for Anguilla japonica larvae is still the bottleneck of eel artificial reproduction,the nutritional analysis of its eggs could provide knowledge to study the initial feed. The contents of common nutritional components,trace elements,amino acid and fatty acid were detected using conventional analytical methods. The results showed that the contents of crude protein,crude fat,moisture and ash in fresh eggs of Anguilla japonica were 10. 54%,7. 24%,82. 28% and 0. 78%,respectively.Seventeen amino acids including 7 essential amino acids( EAA) and 10 nonessential amino acids( NEAA)were found in Anguilla japonica eggs. The contents of total amino acids( TAA),EAA and NEAA were8. 07%,3. 19% and 4. 88%,respectively. According to the FAO/WHO standard of amino acid score( AAAS) and chemical score( CCS),the first limiting amino acid was valine,and the second limiting amino acid was isoleucine. Essential amino acid index( EEAAI) of Anguilla japonica eggs was 7. 79%. There were27 fatty acids detected in eggs,including 9 saturated fatty acids( SFA),8 mono-unsaturated fatty acids( MUFA),and 10 polyunsaturated fatty acids( PUFA). The composition of SFA,MUFA and PUFA were41. 14%,18. 19% and 40. 69%,respectively,with EPA + DHA taking the 30. 25% of total fatty acids. The potassium( K) and calcium( Ca) of the Anguilla japonica eggs were 1 698. 676 mg/kg and 121. 268 mg/kg,respectively. The high level of DHA is commonly found in marine fish,and the limited content of amino acids might cause the short survival time of larvae.
引文
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[2]ISHIDA O,ISHII T.Studies on the artificial maturation of Japanese eel,Anguilla japonica-II:Induction of maturation by mammalian gonadtrophic hormones[J].Aquaculture Science,1971,19(5/6):195-200.
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[6]OTAKE T,NOGAMI K,MARUYAMA K.Dissolved and particulate organic-matter as possible food sources for Eel Leptocephali[J].Marine Ecology Progress,1993,92(1/2):27-34.
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[10]TSUKAMOTO K.Recruitment mechanism of the eel,Anguilla japonica,to the Japanese Coast[J].Journal of Fish Biology,2010,36(5):659-671.
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[12]TANAKA H,KAGAWA H,OHTA H,et al.The first report of eel larvae ingesting rotifers[J].Fisheries Science,2008,61.
[13]OKAMURA A,YAMADA Y,HORIE N,et al.Hen egg yolk and skinned krill as possible foods for rearing leptocephalus larvae of Anguilla japonica Temminck&Schlegel[J].Aquaculture Research,2013,44(10):1531-1538.
[14]SKOOG A,ALLDREDGE A,PASSOW U,et al.Neutral aldoses as source indicators for marine snow[J].Marine Chemistry,2008,108(3/4):195-206.
[15]COWEN J P,HOLLOWAY C F.Structural and chemical analysis of marine aggragates:in situ macrophotography and laser confocal and electron microscopy[J].Marine Biology,1996,126(2):163-174.
[16]刘利平,刘登攀,蒲金成,等.日本鳗鲡仔鱼的开口饵料和行为特征[J].水产学报,2017,41(5):703-710.LIU L P,LIU D P,PU J C,et al.Effects of different initial diets on the survival and behavior characteristics of the larvae of Japanese eel(Anguilla japonica)[J].Journal of Fisheries of China,2017,41(5):703-710.
[17]杨晶晶,姜志强,左然涛,等.绒杜父鱼卵营养成分分析及评价[J].动物营养学报,2014,26(4):1103-1110.YANG J J,JIANG Z Q,ZUO R T,et al.Nutritional analysis and evaluation on eggs of Hemitripterus villosus[J].Chinese Journal of Animal Nutrition,2014,26(4):1103-1110.
[18]MOURENTE G,VZQUEZ R.Changes in the content of total lipid,lipid classes and their fatty acids of developing eggs and unfed larvae of the Senegal sole,Solea senegalensis Kaup[J].Fish Physiology&Biochemistry,1996,15(3):221.
[19]POUSAOFERREIRA P,MORAIS S,DORES E,et al.Eggs of gilthead seabream Sparus aurata L.as a potential enrichment product of Brachionus sp.in the larval rearing of gilthead seabream Sparus aurata L.[J].Aquaculture Research,1999,30(10):751-758.
[20]李成,程小飞,洪波,等.刺鲃鱼卵营养成分分析及评价[J].动物营养学报,2016,28(7):2204-2212.LI C,CHENG X F,HONG B,et al.Nutritional analysis and evaluation on eggs of Spinibarbus caldwelli[J].Chinese Journal of Animal Nutrition,2016,28(7):2204-2212.
[21]蒲金成,湛嘉,刘登攀,等.人工诱导日本鳗鲡成熟过程中血清及性腺内类固醇激素含量的变化[J].上海海洋大学学报,2018,27(1):48-54.PU J C,ZHAN J,LIU D P,et al.The determination of steroid hormones in Anguilla japonica gonad and blood during the artificial induction of maturation by UPLC-MS/MS[J].Journal of Shanghai Ocean University,2018,27(1):48-54.
[22]FAO/WHO.Energy and protein requirements[M].Rome:Food and Agriculture Organization of the United Nations,1973:63.
[23]中国预防医学科学院营养与食品卫生研究所.食物成分表[M].北京:人民卫生出版社,1991.INSTITUTE FOR NUTRITION AND FOOD SAFETY OF THECHINESE CENTER FOR DISEASE CONTROL ANDPREVENTION.Food Composition[M].Beijing:People's Medical Publishing House,1991.
[24]P.L.佩利特,V.R.扬.蛋白质食物的营养评价[M].北京:人民卫生出版社,1984.PELLETT P L,YOUNG V R.Nutritional evaluation of protein foods[M].Beijing:People's Medical Publishing House,1984.
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