盐度对卤虫生长性能和营养成分的影响

Effect of Salinity on the Growth Performance and Nutritional Composition of Artemia

中文关键词: 卤虫  盐度  营养成分  生长性能

英文关键词: Artemia  salinities  nutrients  growth performance

中文摘要:

      为挖掘卤虫作为海洋食品原料的潜力，本研究在不同盐度（30，60，90，120）下培养卤虫14 d，测定其体长、基本营养成分、氨基酸组成、脂肪酸组成和矿物质含量，并进行营养评价。结果表明，盐度对卤虫平均体长有显著影响，盐度30组卤虫体长最长，第14 d显著高于其他试验组（P＜0.05），日平均生长速率最高；盐度也显著影响卤虫的营养组成，各组卤虫粗蛋白含量为28.94%~47.27%，粗脂肪含量为5.89~13.62%，粗灰分含量为24.63~34.28%，其中粗蛋白含量盐度30组最高，显著高于其他试验组（P＜0.05），粗脂肪与粗灰分含量盐度120组最高；不同盐度下卤虫均检出18种氨基酸，包括8种必需氨基酸，必需氨基酸占总氨基酸的比例均超过40%，符合FAO/WHO推荐的理想蛋白质模式，总氨基酸含量为16.05 g/100g~37.22 g/100g；盐度30组氨基酸含量最高，必需氨基酸占氨基酸总量的43.42%，呈味氨基酸占氨基酸总量的49.52%，谷氨酸、亮氨酸和天冬氨酸含量较高，氨基酸评分为91.79，第一限制性氨基酸为半胱氨酸+蛋氨酸；不同盐度下卤虫脂肪酸含量为2.05 06 g/100g~5.49 48 g/100g，不饱和脂肪酸占总脂肪酸含量均超过60%。盐度120组脂肪酸含量最高，单元不饱和脂肪酸和多元不饱和脂肪酸含量分别为2.12 11 g/100g、和1.68 g/100g，EPA含量为1.13 g/100g。盐度60组钙、钠、铁含量最高，盐度90组锌含量最高。综上，盐度影响卤虫生长性能和营养价值，盐度30组卤虫平均体长最长、蛋白质与氨基酸含量最高，盐度120组脂肪酸含量最高。卤虫在食品领域有巨大潜力。本研究为卤虫资源在食品领域的开发利用提供了一定的依据和参考。

英文摘要:

      Artemia is widely distributed in inland salt lakes and coastal salt fields around the world, and is an extreme environmental organism that can withstand harsh environmental conditions. The dormant eggs, nauplii, and adults of Artemia contain abundant nutrients such as protein, fat, vitamins, amino acids, and fatty acids. Due to their high nutritional value and strong palatability, they have been used as high-quality biological bait in aquaculture for a long time. However, in addition to being used as bait for fish fry and shrimp fry, Artemia can also be used as a food ingredient. Native Americans collect large quantities of Artemia, which are dried and processed into food; Libyans regard Artemia as a high-quality protein source rich in beta carotene and riboflavin, and make bread for sale as a delicacy; There are also reports in China that use the enzymatic hydrolysate of Artemia eggs as raw materials to process amino acid beverages. Artemia has gradually shown great development prospects in the food industry. The growth of Artemia is mainly influenced by factors such as salinity, temperature, pH, dissolved oxygen, and light. These factors also affect physiological functions such as osmotic pressure, oxygen consumption rate, ammonia excretion rate, and reproduction to a certain extent. Among them, salinity is an important factor affecting the physiological response of Artemia. Under salinity stress, the body of Artemia maintains its normal physiological functions by regulating osmotic pressure balance. The regulation of osmotic pressure balance mainly achieves ion transport through related metabolic enzymes and transporter proteins. This reverse transport process requires a large amount of energy, which comes from sugars, lipids, and proteins in the body. Therefore, the influence of salinity on the physiological functions of Artemia leads to changes in their nutritional composition, thereby affecting their growth performance and nutritional quality. Experiments were carried out in order to study the effect of different salinities on the growth performance and nutritional value of Artemia and explore the potential of Artemia as raw material to develop marine food. Artemia were cultured under four different salinities (30, 60, 90, 120) for 14 days. Their body length, biomass, basic nutritional components, amino acid composition, fatty acid composition, and mineral contents were measured and nutritional evaluations were conducted afterwards. Results showed that different salinities had significant impact on the body length of Artemia. The Artemia in the salinity 30group had the longest body length (2.05 cm) with an average growth rate of 0.93 mm/d and a specific growth rate of 7.65%, respectively. Different salinities had significant impact on the biomass of Artemia, with the highest biomass of 1.36 g in the salinity 90 group. Different salinities had significant effects on the nutritional composition of Artemia, with crude protein contents ranging from 28.94% to 47.27%, crude fat contents ranging from 5.89% to 13.62%, ash contents ranging from 24.63% to 34.28%, amino acids contents ranging from 16.05 g/100g to 37.22 g/100g, and fatty acid contents ranging from 2.05 g/100g to 5.49 g/100g.Among them, the salinity 30 group Artemia had the highest crude protein and amino acid contents, which were 47.27% and 37.22 g/100g, respectively. Artemia in salinity 30 group contained 8 essential amino acidswith essential amino acids accounting for 43.42% of total amino acids and flavor amino acids accounting for 49.52% of total amino acids,and the first limiting amino acid was cysteine + methionine. The content of glutamate, leucine, and arginine of Artemia in salinity 30 group was high, with a balanced amino acids composition and an amino acid score of 91.79, which is in line with the ideal protein model recommended by the Food and Agriculture Organization/World Health Organization. Artemiain salinity 120 group had the highest crude fat and fatty acid contents, whichwere 13.62% and 5.49 g/100g, respectively, and the contents of MUFA, PUFA, and EPA were 2.12 g/100g, 1.68 g/100g, and 1.13 g/100g, respectively. Different salinities had significant impact on mineral contents of Artemia, with the salinity 60group having the highest calcium, sodium, and iron contents, and the salinity90 group having the highest zinc content. In summary, the growth performance and nutritional value of Artemia in salinity 30 group were the best. At this salinity, the body ength and biomass of Artemia were high and the growth rate was fast, and the growth performance was good. The Artemia was rich in protein with balanced composition and delicious taste. Unsaturated fatty acids accounted for over 60% of the total fatty acids, while polyunsaturated fatty acids accounted for over 30% of the total fatty acids. The Artemia had high nutritional value and enormous potential in food industry. Artemia has high nutritional value and great potential in the food industry. China has abundant Artemia resources, reasonably and efficiently utilizing Artemia resources, research and development of Artemia related nutritional foods, and further extension of the Artemia industry chain will have great potential.