动物营养学报 >

2021 , Vol. 33 >Issue 8: 4592 - 4603

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.08.039

水产动物营养与饲料 AQUATIC ANIMAL NUTRITION AND FEED

湖南省稻田养殖的不同规格克氏原螯虾的肌肉营养成分分析

  • 罗雅婷 ,
  • 刘益 ,
  • 刘金梦 ,
  • 肖调义 ,
  • 刘巧林
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  • 1. 湖南农业大学, 动物科学技术学院, 长沙 410128;
    2. 湖南农业大学, 湖南省特色水产资源利用工程技术中心, 长沙 410128
罗雅婷(1998-),女,湖南邵阳人,硕士研究生,研究方向为水产动物营养。E-mail:212154212@qq.com

收稿日期: 2021-01-26

  网络出版日期: 2021-08-11

基金资助

现代农业产业技术体系建设专项（CARS-45-48）

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Analysis of Muscle Nutritional Components of Different Sizes of Procambarus clarkii Cultured in Rice Field in Hunan Province

  • LUO Yating ,
  • LIU Yi ,
  • LIU Jinmeng ,
  • XIAO Tiaoyi ,
  • LIU Qiaolin
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  • 1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
    2. Hunan Characteristic Aquatic Resources Utilization Engineering Technology Center, Hunan Agricultural University, Changsha 410128, China

Received date: 2021-01-26

  Online published: 2021-08-11

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摘要

为了科学评价稻虾共作模式下不同规格克氏原螯虾的营养特性，以8月份湖南省稻田养殖的0~10 g （A1组）、10~20 g （A2组）、20~30 g （A3组）和30~50 g （A4组）4种规格的克氏原螯虾为研究对象，测定出肉率、肝体比以及肌肉营养成分含量、质构特性、肌纤维特性和肉质相关基因表达量。结果表明：1）克氏原螯虾肝体比除了A1与A4组差异显著（P<0.05）外，其他组间无显著差异（P>0.05）；A1组的出肉率显著高于其他3组（P<0.05）；肌肉水分、粗蛋白质和粗灰分含量随着规格增大均呈逐渐降低趋势，且A1组显著高于A4组（P<0.05）；肌肉粗脂肪含量则随着规格增大而逐渐升高，A1组显著低于A3和A4组（P<0.05）；在肌肉中共检出17种氨基酸，包含7种必需氨基酸和4种呈味氨基酸，4个组的克氏原螯虾肌肉中赖氨酸的氨基酸评分（AAS）和化学评分（CS）皆为最高；在肌肉中共检出20种脂肪酸，其中7种饱和脂肪酸、3种单不饱和脂肪酸、10种多不饱和脂肪酸；A1组总脂肪酸含量最高，A3组最低。2） A4组肌肉硬度、胶黏性、弹性、咀嚼性和内聚性均最大，且咀嚼性与其他3组差异显著（P<0.05）；A1组肌纤维直径最小，肌纤维密度最大，且肌纤维密度显著大于其他3组（P<0.05）。3）肉质相关基因表达结果显示，肌肉生长抑制素（MSTN）基因的mRNA相对表达量在A2组最高，与其他3组差异显著（P<0.05）；原肌球蛋白（TM）基因的mRNA相对表达量在A4组最高，A3组次之，这2组均显著高于A1和A2组（P<0.05）；脂肪酸结合蛋白（FABP）和脂蛋白脂肪酶（LPL）基因的mRNA相对表达量在A4组最高，与其他3组差异显著（P<0.05）。由此可见，从出肉率以及肌肉粗蛋白质、脂肪酸总量和氨基酸总量考虑，规格小的0~10 g克氏原螯虾在营养价值上较高；从肌肉质构特性和4个肉质相关基因表达结果考虑，规格大的30~50 g克氏原螯虾在肉质口感方面更佳。

关键词： 稻田养殖; 规格; 克氏原螯虾; 营养成分; 肌肉特性; 肉质相关基因

本文引用格式

罗雅婷 , 刘益 , 刘金梦 , 肖调义 , 刘巧林 . 湖南省稻田养殖的不同规格克氏原螯虾的肌肉营养成分分析[J]. 动物营养学报, 2021 , 33(8) : 4592 -4603 . DOI: 10.3969/j.issn.1006-267x.2021.08.039

Abstract

In order to scientifically evaluate the nutritional characteristics of different sizes of Procambarus clarkii under the rice-shrimp co-culture mode, four sizes of 0 to 10 g (group A1), 10 to 20 g (group A2), 20 to 30 g (group A3) and 30 to 50 g (group A4) Procambarus clarkii cultured in Hunan rice field in August were taken as the research objects. The meat rate, hepatosomatic index and muscle nutritional component contents, texture characteristics, muscle fiber characteristics and meat-related gene expression levels of different sizes of Procambarus clarkii were measured. The results showed as follows:hepatosomatic index of Procambarus clarkii was significantly different between groups A1 and A4 (P<0.05), but there were no significant differences among other groups (P>0.05). The meat rate in group A1 was significantly higher than that in the other three groups (P<0.05). The contents of muscle moisture, crude protein and ash were gradually decreased with the increase of sizes, and all in group A1 were significantly higher than those in group A4 (P<0.05). The muscle ether extract content was increased gradually with the increase of sizes, which was significantly lower in group A1 than in groups A3 and A4 (P<0.05). A total of 17 amino acids were detected in muscle, including 7 essential amino acids and 4 delicious amino acids. The amino acid score (AAS) and chemical score (CS) of lysine in four groups were the highest. A total of 20 fatty acids were detected in muscle, including 7 saturated fatty acids, 3 monounsaturated fats and 10 polyunsaturated fatty acids. The content of total fatty acids in group A1 was the highest and that in group A3 was the lowest. 2) Muscle hardness, gumminess, springiness, chewiness and cohesiveness in group A4 were the highest, and the chewiness was significantly different from other three groups (P<0.05). The smallest muscle fiber diameter and the largest muscle fiber density were found in group A1, and the muscle fiber density in group A1 was significantly higher than that in the other three groups (P<0.05). 3) The results of meat-related gene expression showed that the highest mRNA relative expression level of myostatin (MSTN) gene in group A2, which was significantly different from the other three groups (P<0.05). The tropomyosin (TM) gene relative expression level in group A4 was the highest, followed by group A3, and it in groups A3 and A4 was significantly higher than that in groups A1 and A2 (P<0.05). The mRNA relative expression levels of fatty acid binding protein (FABP) and liportein lipase (LPL) genes in group A4 were the highest, which was significantly different from the other three groups (P<0.05). Therefore, from the point of meat rate, and muscle crude protein, total fatty acid and total amino acid contents, the nutritional value of the small size (0 to 10 g) Procambarus clarkii is higher. Considering the texture characteristics of muscle and the expression results of four meat-related genes, the larger size (30 to 50 g) Procambarus clarkii has better meat quality and taste.

Key words： rice field culture; size; Procambarus clarkii; nutritional components; muscle characteristics; meat-related genes

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