Comparison of nutrient composition in muscles between cartilaginous and control common carp Cyprinus carpio rubrofuscus
MA Dong-mei, ZHU Hua-ping, FAN Jia-jia, HUANG Zhang-han
Key Laboratory of Tropical & Subtropical FisheryResource Application & Cultivation, Ministry ofAgriculture and Rural Affairs, Pearl River FisheriesResearch Institute, Chinese Academy of Fishery Sciences,Guangzhou 510380, China
Abstract: Compositions and contents of approximate nutrients, amino acids, fatty acids and seven mineral elements were analyzed in muscles of common carp Cyprinus carpio rubrofuscus with cartilaginous skeleton found in culture and normal skeleton with body weight of(270.2±62.4)g as control were detected and compared to explore for cause of soft skeleton, and to evaluate the nutritional composition in the muscles. The results showed that the carp with cartilaginous skeleton had significantly lower moisture(P<0.01) and higher lipid content(P<0.05) than the fish in the control group. There were very significantly higher amino acid contents except for histidine(His) in the carp with cartilaginous skeleton than those in the control group(P<0.01), without significant difference in other 15 amino acids contents between the two groups. The content of delicious amino acids was shown to be more than 38%, and the content of essential amino acids more than 43% in both groups. The evaluation of essential amino acids indicated that the content of seven essential amino acids was more than the WHO/FAO model standard, close to whole egg protein model, with essential amino acid index(EAAI) of 87.17 in the carp with cartilaginous skeleton and 90.24 in the control carp. All of the amino acid scores and chemical scores were slightly higher in the control carp than those in the cartilaginous carp, without significant difference, indicating that the characters of cartilage did not led to significantly affect the quality of muscle proteins, with similar amino acid nutrient compositions, and high quality protein sources in common carp in both groups. A total of 23 fatty acids were detected, including four saturated fatty acids(SFA), three monounsaturated fatty acids(UFA) and two polyunsaturated fatty acids, with significant difference(P<0.05) or very significant difference(P<0.01) in nine fatty acid contents between the carp with cartilaginous skeleton and normal skeleton, showing that the formation of cartilaginous skeleton in carp was probably
马冬梅, 朱华平, 樊佳佳, 黄樟翰. 软骨与正常华南鲤肌肉营养成分的比较分析[J]. 大连海洋大学学报, 2019, 34(3): 381-386.
MA Dong-mei, ZHU Hua-ping, FAN Jia-jia, HUANG Zhang-han. Comparison of nutrient composition in muscles between cartilaginous and control common carp Cyprinus carpio rubrofuscus. Journal of Dalian Ocean University, 2019, 34(3): 381-386.
2019, Vol. 34 
