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测定和分析了海水和淡水养殖的凡纳滨对虾肌肉常规营养成分、氨基酸含量和脂肪酸组成。试验结果表明,海水养殖凡纳滨对虾肌肉中粗蛋白和粗灰分含量显著高于淡水养殖凡纳滨对虾(P<0.05),而水分的含量显著低于淡水养殖凡纳滨对虾(P<0.05);海水养殖凡纳滨对虾氨基酸总量、必需氨基酸量、鲜味氨基酸总量均显著高于淡水养殖凡纳滨对虾(P<0.05);海水和淡水养殖凡纳滨对虾肌肉中均含有丰富的不饱和脂肪酸,总量分别达68.48%和69.80%,但海水虾肌肉中饱和脂肪酸和单不饱和脂肪酸总量显著高于淡水虾(P<0.05),而多不饱和脂肪酸总量显著低于淡水虾(P<0.01);海水虾肌肉中n-3多不饱和脂肪酸总量亦显著低于淡水虾(P<0.05),表明在海水环境中凡纳滨对虾合成n-3多不饱和脂肪酸的能力较差。综合分析表明,海水养殖凡纳滨对虾肌肉的营养价值和风味稍优于淡水养殖凡纳滨对虾。
The routine nutrition, amino acid content and fatty acid composition of Muscle of Litopenaeus vannamei were measured and analyzed in seawater and freshwater aquaculture. The results showed that the crude protein and crude ash content in juvenile Litopenaeus vannamei was significantly higher than that in freshwater cultured Litopenaeus vannamei (P <0.05), while the water content was significantly lower than that in freshwater cultured Litopenaeus vannamei (P <0.05) ). The total amino acids, the amount of essential amino acids and the total amount of fresh amino acids in marine culture of Litopenaeus vannamei were significantly higher than those of freshwater cultured Litopenaeus vannamei (P <0.05). Both marine and freshwater cultured shrimp were rich in muscle , The total amount of unsaturated fatty acids reached 68.48% and 69.80% respectively. However, the total amount of saturated fatty acids and monounsaturated fatty acids in seawater shrimp was significantly higher than that in freshwater shrimp (P <0.05), while the total amount of polyunsaturated fatty acids (P <0.01). The total amount of n-3 polyunsaturated fatty acids in seawater shrimp was also significantly lower than that in freshwater shrimp (P <0.05), indicating that n-3 polyunsaturated fatty acids Poor ability. The comprehensive analysis showed that the nutritional value and flavor of muscle of marine shrimp Litopenaeus vannamei were slightly better than freshwater cultured Litopenaeus vannamei.