Comparative Study on Nutrient Composition of Body Walls of Green and White Sea Cucumbers (Apostichopus japonicus)

Abstract:

In this study we compared the nutrient compositions of the body walls of green and white sea cucumbers that were cultured in the same environment. It was found that there were significant differences in the contents of moisture, polysaccharides and ash, as well as the production rate of the body wall between the green and white sea cucumbers (P<0.05). However, there was no difference in the content of crude proteins and crude fat (P>0.05). Twenty major types of fatty acids were detected in the body wall, and there were no significant differences in the contents of the total fatty acids and polyunsaturated fatty acids (P>0.05). The content of saturated fatty acids was higher in green sea cucumber than in white sea cucumber, whereas the content of monounsaturated fatty acids was lower in green sea cucumber (P<0.05). Contents of AA and DHA were also lower in green sea cucumber (P<0.05). Seventeen types of major amino acids were detected in body walls, and the contents of EAA, FAA and DAA were not significantly different between white and green sea cucumbers (P>0.05). Green sea cucumbers had lower levels of aspartic acid, arginine, Mn, and Cr in the body wall than white sea cucumber (P<0.05). The contents of heavy metals such as Pb, Cd, Hg and As in the body wall of both green and white sea cucumbers met the food safety standard. In conclusion, under the same culture conditions, white sea cucumber exhibited higher quality than green sea cucumber in terms of the production rate of the body wall, the contents of polysaccharide and unsaturated fatty acid, the relative percentage of AA and DHA, and the levels of arginine, aspartic acid and trace elements (Mn and Cr).