| 1 | Analysis on Nutrient Compositions and Nutritional Quality of Lota lota( Linnaeus) Muscle显示文摘In order to evaluate the nutritional quality of Lota lota(Linnaeus) muscle,the common nutrient components,amino acid composition and fatty acid composition in muscle of wild Lota lota(captured in Hailang reaches of Mudan River) were determined by routine methods. The results showed that the contents of moisture,crude protein,crude fat and ash were 81. 82%,15. 93%,0. 44% and 1. 06% in fresh muscle of Lota lota,respectively. Totally 17 amino acids,including seven kinds of essential amino acids(EAA),were detected in dry muscle of Lota lota(Linnaeus),accounting for 72. 43% of total dry muscle. The content of EAA was 29. 82%,accounting for 41. 17% of TAA,meeting the amino acid composition of high-quality protein standard required by Food and Agriculture Organization /Word Health Organization(FAO /WHO). There were four delicious amino acids(DAA) in dry muscle,accounting for 28. 34% of total dry weight.The percentage of DAA to TAA was 39. 13% in dry muscle. The contents of C20:5n- 3(EPA) and C22:6n- 3(DHA) in dry muscle were 8. 65% and 20. 32%respectively,which were significantly higher than that of the artificially cultured fish species,such as Oxyeleotris marmorata(EPA:2. 24%,DHA:4. 74%),Spinibarbus sinensis(EPA:0. 87%,DHA:3. 08%) and Glossogobius giuris(EPA: 3. 94%,DHA: 8. 10%). Based on the amino acids score(AAS) and chemical score(CS),the first limited amino acid in Lota lota(Linnaeus) was sulfur-containing amino acid(methionine + cysteine). The essential amino acids index(EAAI) of Lota lota(Linnaeus) was 62.58. It is concluded that Lota lota(Linnaeus) is abundant in amino acids and high-unsaturated fatty acids,and rational in composition of amino acids. Thus,Lota lota(Linnaeus) is a high quality freshwater fish with high nutritional value and health value,possessing good exploitation and utilization prospects. | Xu Gefeng Wang Yuyu Bai Qingli Li Xiaolong Jia Zhonghe | 2014 | Animal Husbandry and Feed Science2014，6，4： | 5 |
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