罗氏沼虾高效饲料转化家系与原种后代肌肉营养成分的比较
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摘要
研究旨在比较分析罗氏沼虾高效饲料转化家系与原种后代的肌肉营养成分及品质。对同等养殖条件下养成的罗氏沼虾(Macrobrachium rosenbergii)十二个饲料转化家系(FF3:在"南太湖2号"的基础上运用BLUP育种技术,以饲料转化率为指标选育出的第三代家系,编号为1～12)与两个原种后代缅甸F3代(MF_3)和孟加拉F5代(BF_5)肌肉营养成分进行分析和比较。试验数据结果表明,各组之间罗氏沼虾肌肉营养含量、氨基酸组成及含量均无显著性差异(P>0.05)。应用氨基酸评分(AAS)、化学评分(CS)和必需氨基酸指数(EAAI)分别对试验虾营养价值的评定结果表明,各试验组间罗氏沼虾肌肉氨基酸营养价值无显著性差异(P>0.05)。研究证明,以饲料转化率为指标运用BLUP育种技术对罗氏沼虾进行选育不影响其肌肉的营养价值及品质。
In order to compare the muscle nutritive composition and quality among efficient feed con-version families [FF3: the third generation families bred by Best Linear Unbiased Prediction(BLUP)method on the basis of "South Tailake No.2", numbered 1～12] and descendants of the wild(MF_3 and BF_5) Macrobrachium rosenbergii, A comparison analysis was carried out for 14 groups cultured in thesame condition. The results showed that there was no significant difference in muscle nutritional com-ponent and amino acids component among these groups(P>0.05). Amino acid score, chemical scoreand essential amino acid index showed that there was no significant difference in amino acid nutrition-al value of muscle of Macrobrachium rosenbergii among the experimental groups(P>0.05). Researchhas proved that, muscle quality of Macrobrachium rosenbergii is not affected by BLUP breeding whenusing feed conversion as breeding index.
In order to compare the muscle nutritive composition and quality among efficient feed con-version families [FF3: the third generation families bred by Best Linear Unbiased Prediction(BLUP)method on the basis of "South Tailake No.2", numbered 1～12] and descendants of the wild(MF_3 and BF_5) Macrobrachium rosenbergii, A comparison analysis was carried out for 14 groups cultured in thesame condition. The results showed that there was no significant difference in muscle nutritional com-ponent and amino acids component among these groups(P>0.05). Amino acid score, chemical scoreand essential amino acid index showed that there was no significant difference in amino acid nutrition-al value of muscle of Macrobrachium rosenbergii among the experimental groups(P>0.05). Researchhas proved that, muscle quality of Macrobrachium rosenbergii is not affected by BLUP breeding whenusing feed conversion as breeding index.
引文
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[2]Bragagnolo N,Rodriguez-amayal D B.Total lipid,cholesterol,and fatty acids of farmed freshwater prawn(Macrobrachium rosenbergii)and Wild Marine Shrimp(Penaeus brasiliensis,Penaeus schimitti,Xiphopenaeus kroyer)[J].Journal of food composition and analysis,2001,14(4):359-369.
[3]高强,杨国梁,王军毅,等.罗氏沼虾“南太湖2号”选育群体肌肉营养品质分析[J].水产学报,2011,35(1):116-123.
[4]郭慧,陈立侨,陈杰,等.罗氏沼虾三群体间肌肉营养品质的比较[J].湛江海洋大学学报,2006,26(4):49-53.
[5]李明云,郑岳夫,管丹东,等.大黄鱼四家系肌肉营养成分差异及品质选育分析[J].水产学报,2009,33(4):632-638.
[6]林利民,王秋荣,王志勇,等.不同家系大黄鱼肌肉营养成分的比较[J].中国水产科学,2006,13(2):286-291.
[7]黄忠,林黑着,黄建华,等.斑节对虾6个家系生长、饲料利用和全虾营养成分的比较[J].南方水产,2009,5(1):42-47.
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[9]FAO/WHO Ad Hoe Expert Committee.Energy and protein requirements[M].Rome:FAO Nutrition Meeting Report Seriess,1973:52.
[10]中国预防医学科学院营养与食品卫生研究所编著.食物成分表(全国代表值)[M].北京:人民卫生出版社出版,1991:30-82,92-104.
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[13]王军毅,杨国梁,高强,等.罗氏沼虾“南太湖1号”选育群体的生长性能与养殖效益分析[J].水产养殖,2008(4):7-10.
[14]Hatae K,Yoshimatsu F,Matsumoto J J.Role of muscle fibers in contributing firmness of cooked fish[J].Journal of Food Science,1990,55(3):693-696.
[15]高露姣,黄艳青,夏连军,等.不同养殖模式下红鳍东方鲀的品质比较[J].水产学报,2011,35(11):1668-1676.
[16]邴旭文,王进波.池养南美蓝对虾与南美白对虾肌肉营养品质的比较[J].水生生物学报,2006,30(4):453-458.
[17]许星鸿,刘翔,阎斌伦,等.日本对虾肌肉营养成分分析与品质评价[J].食品科学,2011,32(13):297-301.
[18]庄平,宋超,章龙珍.舌虾虎鱼肌肉营养成分与品质的评价[J].水产学报,2010,34(4):559-564.
[19]唐雪,徐钢春,徐跑,等.野生与养殖刀鲚肌肉营养成分的比较分析[J].动物营养学报,2011,23(3):514-520.
[20]曹文红,章超桦,谌素华,等.中国毛虾营养成分分析与评价[J].福建水产,2001(3):8-14.
[21]邴旭文,蔡宝玉,王利平.中华倒刺鲃的肌肉营养成分与品质的评价[J].中国水产科学,2005,12(2):211-215.
[22]严安生,熊传喜,钱键旺,等.鳜鱼含肉率及鱼肉营养价值的研究[J].华中农业大学学报,1995,14(1):80-84.
[23]施永海,张根玉,刘永士,等.野生及养殖哈氏仿对虾肌肉营养成分的分析与比较[J].水产学报,2013,37(5):768-776.
[24]庄平,宋超,章龙珍.长江口安氏白虾与日本沼虾营养成分比较[J].动物学报:英文版,2008,54(5):822-829.
[25]张彤晴,林海,葛家春,等.日本沼虾和秀丽白虾野生群体肌肉品质分析[J].饲料研究,2008(1):59-63.
[26]陈丽花,肖作兵,周培根.中国对虾蛋白质的营养价值评价[J].上海海洋大学学报,2009,18(1):88-93.
[2]Bragagnolo N,Rodriguez-amayal D B.Total lipid,cholesterol,and fatty acids of farmed freshwater prawn(Macrobrachium rosenbergii)and Wild Marine Shrimp(Penaeus brasiliensis,Penaeus schimitti,Xiphopenaeus kroyer)[J].Journal of food composition and analysis,2001,14(4):359-369.
[3]高强,杨国梁,王军毅,等.罗氏沼虾“南太湖2号”选育群体肌肉营养品质分析[J].水产学报,2011,35(1):116-123.
[4]郭慧,陈立侨,陈杰,等.罗氏沼虾三群体间肌肉营养品质的比较[J].湛江海洋大学学报,2006,26(4):49-53.
[5]李明云,郑岳夫,管丹东,等.大黄鱼四家系肌肉营养成分差异及品质选育分析[J].水产学报,2009,33(4):632-638.
[6]林利民,王秋荣,王志勇,等.不同家系大黄鱼肌肉营养成分的比较[J].中国水产科学,2006,13(2):286-291.
[7]黄忠,林黑着,黄建华,等.斑节对虾6个家系生长、饲料利用和全虾营养成分的比较[J].南方水产,2009,5(1):42-47.
[8]AOAC.Official M:ethods of Analysis of the Association of Official Analytical Chemists16th[S].Association of Official Analytical Chemists,Arlington,VA,1995.
[9]FAO/WHO Ad Hoe Expert Committee.Energy and protein requirements[M].Rome:FAO Nutrition Meeting Report Seriess,1973:52.
[10]中国预防医学科学院营养与食品卫生研究所编著.食物成分表(全国代表值)[M].北京:人民卫生出版社出版,1991:30-82,92-104.
[11]Pellett P L,Yong V R.Nutritional Evaluation of protein foods[M].Japan:The United National University Publishing Company,1980:26-29.
[12]杨国梁,孔杰,高强,等.罗氏沼虾不同养殖条件下的生长和存活率相关分析[J].海洋水产研究,2008,29(3):74-79.
[13]王军毅,杨国梁,高强,等.罗氏沼虾“南太湖1号”选育群体的生长性能与养殖效益分析[J].水产养殖,2008(4):7-10.
[14]Hatae K,Yoshimatsu F,Matsumoto J J.Role of muscle fibers in contributing firmness of cooked fish[J].Journal of Food Science,1990,55(3):693-696.
[15]高露姣,黄艳青,夏连军,等.不同养殖模式下红鳍东方鲀的品质比较[J].水产学报,2011,35(11):1668-1676.
[16]邴旭文,王进波.池养南美蓝对虾与南美白对虾肌肉营养品质的比较[J].水生生物学报,2006,30(4):453-458.
[17]许星鸿,刘翔,阎斌伦,等.日本对虾肌肉营养成分分析与品质评价[J].食品科学,2011,32(13):297-301.
[18]庄平,宋超,章龙珍.舌虾虎鱼肌肉营养成分与品质的评价[J].水产学报,2010,34(4):559-564.
[19]唐雪,徐钢春,徐跑,等.野生与养殖刀鲚肌肉营养成分的比较分析[J].动物营养学报,2011,23(3):514-520.
[20]曹文红,章超桦,谌素华,等.中国毛虾营养成分分析与评价[J].福建水产,2001(3):8-14.
[21]邴旭文,蔡宝玉,王利平.中华倒刺鲃的肌肉营养成分与品质的评价[J].中国水产科学,2005,12(2):211-215.
[22]严安生,熊传喜,钱键旺,等.鳜鱼含肉率及鱼肉营养价值的研究[J].华中农业大学学报,1995,14(1):80-84.
[23]施永海,张根玉,刘永士,等.野生及养殖哈氏仿对虾肌肉营养成分的分析与比较[J].水产学报,2013,37(5):768-776.
[24]庄平,宋超,章龙珍.长江口安氏白虾与日本沼虾营养成分比较[J].动物学报:英文版,2008,54(5):822-829.
[25]张彤晴,林海,葛家春,等.日本沼虾和秀丽白虾野生群体肌肉品质分析[J].饲料研究,2008(1):59-63.
[26]陈丽花,肖作兵,周培根.中国对虾蛋白质的营养价值评价[J].上海海洋大学学报,2009,18(1):88-93.