拟沼螺(Assiminea sp.)营养成分分析与评价

Nutritional Analysis and Appraisement of Assiminea sp.

中文关键词: 拟沼螺  营养成分  氨基酸  脂肪酸

英文关键词: Assiminea sp.  Nutrition composition  Amino acid  Fatty acid

中文摘要:

      采用凯氏定氮法及索氏抽提法对拟沼螺(Assiminea sp.)的基本营养成分以及氨基酸、脂肪酸的组成进行了测定和分析，并与蓝蛤、淡水钩虾、沙蚕、卤虫、轮虫等饵料生物进行了比较。结果显示，拟沼螺的粗蛋白含量为67.76%，高于比较组的饵料生物，水分含量最低为42.57%，粗脂肪含量为10.4%，高于蓝蛤、淡水钩虾和沙蚕；拟沼螺氨基酸组成全面，富含鱼虾生长所必需的各种氨基酸，总量达58.51%，必需氨基酸相对含量为46.62%，与蓝蛤(46.17%)、卤虫(47.31%)、轮虫(45.69%)、沙蚕(49.48%)的值接近，远大于WHO/FAO推荐模式(35.38%)，但略低于鸡蛋蛋白模式(48.08%)。另外，拟沼螺的呈味氨基酸总量较高，是淡水钩虾的2.5倍。根据氨基酸评分或化学评分，拟沼螺的第一限制氨基酸均为缬氨酸。分析比较必需氨基酸指数，拟沼螺的必需氨基酸组成更接近中国对虾和斑节对虾的必需氨基酸组成。拟沼螺体内脂肪酸种类齐全，不饱和脂肪酸含量为54.64%，多不饱和脂肪酸含量为27.45%，EPA(二十二碳五烯酸)含量为9.56%，DHA(二十二碳六烯酸)含量为4.46%。营养成分分析结果表明，拟沼螺氨基酸组成全面，必需氨基酸含量高，脂肪酸种类齐全，含有较多多不饱和脂肪酸，能够满足对虾生长对氨基酸、脂肪酸等各种营养物质的利用需求，在促进对虾生长、提高免疫力等方面具有许多潜在功效，是一种优质的生物饵料。

英文摘要:

      The basic nutrients, amino acids and fatty acids composition of Assiminea sp. were determined and analyzed, and were compared with Aloididae aloidis, fresh water gammarid, Perineries aibuhitensis, brine shrimp and rotifer. The results showed that the protein content of Assiminea sp. was 67.76%, which was higher than other organisms; moisture content was 42.57%; crude fat content was 10.4%, which was higher than the A. aloidis, fresh water gammarid and P. aibuhitensis; the amino acid composition of the Assiminea sp. was comprehensive and rich that the total amino acid was 58.51% and the relative contents of essential amino acids 46.62%, which was close to the value of A. aloidis (46.17%), brine shrimp (47.31%), rotifers (45.69%), P. aibuhitensis (49.48%). The value of essential amino acids was higher than the WHO/FAO pattern (35.38%), but slightly lower than the egg protein pattern (48.08%). In addition, the total delicious amino acid was 2.5 times of fresh water gammarid and valine was the first limiting amino acid according to the values of AAS and CS. The EAAI of Assiminea sp. was similar to the Penaeus chinensis and the Penaeus japonicas Bate. All kinds of fatty acids were found in Assiminea sp., and the content of unsaturated fatty acid was 54.64% including 27.45% polyunsaturated fatty acid, 9.56% EPA and 4.46% DHA.