取样分析了287尾日本沼虾和312尾克氏螯虾,含肉率分别为36.3%(♀)、31.5%(♂)和19.96%,含水率分别为78.84%和76.41%;与其它淡水虾类营养成分比较,其必需氨基酸(EAA)含量分别为35.21%和33.30%,高于罗氏沼虾和南美白对虾,但低于红螯螯虾;南湾水库日本沼虾和克氏螯虾均是高品质蛋白源,但营养价值前者高于后者。 A total of 287 Japanese malachite and 312 Chinese crayfish were sampled and analyzed. The meat content was 36.3% (♀), 31.5% (♂) and 19.96% respectively, with the water cut of 78.84% and 76.41%, respectively. Compared with other freshwater shrimp The contents of essential amino acids (EAA) were 35.21% and 33.30% respectively, higher than that of Macrobrachium rosenbergii and P. vannamei but lower than that of red crayfish Is a high quality protein source, but the former is higher in nutritional value than the latter.