本研究分析了稻田养殖瓯江彩鲤的肌肉生化成分，旨在了解瓯江彩鲤在贵州省稻田养殖条件下的营养特点。试验采用常规营养成分分析方法以及生化方法测定了稻田养殖瓯江彩鲤肌肉中营养及生化成分。结果表明：稻田养殖瓯江彩鲤肌肉中水分含量为74.66%，粗蛋白质含量为18.06%，粗脂肪含量为4.26%，灰分含量为1.65%。粗脂肪中中性脂比例为84.45%，极性脂比例为15.55%。肌肉中所测到的15种氨基酸总量为70.57%，其中7种必需氨基酸占29.61%，非必需氨基酸占40.96%，鲜味氨基酸占27.83%。肌肉中含有21种脂肪酸，其中饱和脂肪酸占25.08%，单不饱和脂肪酸占41.89%，多不饱和脂肪酸占33.03%。矿质元素中钙、铁、锌含量较高，分别为350.33、58.13和46.27 mg/kg。由此可知：相对于原产地瓯江彩鲤，稻田养殖瓯江彩鲤肌肉中干物质、粗脂肪和灰分含量较高，氨基酸组成接近FAO/WHO的理想模式，此外，不饱和脂肪酸和铁、锌含量亦较高。

This study analyzed the muscle biochemical composition of Cyprinus carpio var. color cultured in paddy field of Guizhou so as to explore its muscle nutritional characteristics. The composition of nutrition and biochemistry of muscle in Cyprinus carpio var. color cultured in paddy field was determined by biochemical and general nutritional methods. The results showed as follows: in the muscle of Cyprinus carpio var. color cultured in paddy field, the moisture, crude protein, crude lipid and ash contents were 74.66%, 18.06%, 4.26% and 1.65%, respectively; in the crude lipid, the neutral lipid content was 84.45% and the polar lipid content was 15.55%. There were 15 amino acids in muscle and the total content of 15 amino acids was 70.57%, in which the contents of 7 essential amino acids, non-essential amino acids and delicious amino acids were 29.61%, 40.96% and 27.83%, respectively. The muscle was abundant with 21 kinds of fatty acid, in which the saturated fatty acids accounted for 25.08%, the monounsaturated fatty acids accounted for 41.89%, the polyunsaturated fatty acids accounted for 33.03%. The predominant mineral elements were Ca, Fe and Zn, and the Ca, Fe and Zn contents were 350.33, 58.13 and 46.27 mg/kg, respectively. In conclusion: compared with the Cyprinus carpio var. color cultured in producing area, the contents of dry matter, crude fat and ash in the muscle of Cyprinus carpio var. color cultured in paddy field were higher, and the same as unsaturated fatty acid, Fe and Zn, and the composition of amino acids was closed to the ideal model of FAO/WHO.［Chinese Journal of Animal Nutrition, 2010，22（2）:505-510］