Analysis and Quality Evaluation of Nutrient Components in Muscle of Cherax quadricarinatus and Procambarus clarkii

WANG Guangjun; SUN Yue; YU Ermeng; ZHANG Junwang; LI Zhifei; ZHANG Kai; YU Deguang

doi:10.3969/j.issn.1006-267x.2019.09.049

Chinese Journal of Animal Nutrition >

2019 , Vol. 31 >Issue 9: 4339 - 4348

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.09.049

Analysis and Quality Evaluation of Nutrient Components in Muscle of Cherax quadricarinatus and Procambarus clarkii

WANG Guangjun ,
SUN Yue ,
YU Ermeng ,
ZHANG Junwang ,
LI Zhifei ,
ZHANG Kai ,
YU Deguang

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1. Key Laboratory of Tropical and Subtropical Fishery Resource Application and Cultivation, Ministry of Agriculture and Rural Affairs, Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China;
2. College of Fishery, Tianjin Agricultural University, Tianjin 300384, China

Received date: 2019-03-13

Online published: 2019-09-17

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Abstract

In this experiment, the differences of nutrient components in muscle of Cherax quadricarinatus (C. quadricarinatus) and two kinds of Procambarus clarkia (P. clarkia) cultured with different models (cultured in paddy field or lotus pond) were compared to evaluate the nutritional quality of them. Thirty C. quadricarinatus and two kinds of P. clarkia which cultured in paddy field and lotus pond were selected, respectively, the contents of nutrient components, mineral elements, amino acids, fatty acids in the muscle of each kind of shrimps were measured and the nutritional quality of them were analyzed. The results showed that, compared with two kinds of P. clarkia cultured with different modes, the meat rate of C. quadricarinatus was significantly increased (P<0.05), and the content of ash in muscle was significantly increased (P<0.05), but the content of crude protein in muscle was significantly decreased (P<0.05). The contents of 17 kinds of amino acids in muscle of C. quadricarinatus, P. clarkia cultured in paddy field and P. clarkia cultured in lotus pond were 15.59%, 14.28% and 14.91%, respectively, of which eight of essential amino acids accounted for 36.37%, 35.99% and 36.82%, and the essential amino acid indices were 72.58, 69.87 and 67.69, but there was no significant difference in total delicious amino acids content in muscle among three kinds of shrimps (P>0.05). The fatty acid species in muscle of P. clarkia cultured in lotus pond was higher than that of other two kinds of shrimps (P<0.05), and the content of polyunsaturated fatty acids in muscle of C. quadricarinatus was lower than that of two kinds of P. clarkia cultured with different modes, and the difference was significant between C. quadricarinatus and P. clarkia cultured in lotus pond (P<0.05). Also, the calcium content in muscle of P. clarkia cultured in paddy field was significantly higher than that of P. clarkia cultured in lotus pond and C. quadricarinatus(P<0.05), the iron content in muscle of P. clarkia cultured in lotus pond was significantly higher than that of P. clarkia cultured in paddy field and C. quadricarinatus (P<0.05), and the zinc content in muscle of C. quadricarinatus was significantly higher than that of P. clarkia cultured in lotus pond (P<0.05). These results indicate that the muscle nutritional quality of C. quadricarinatus is better and the its meat rate is higher than those of two kinds of P. clarkia cultured with different modes; but compare with C. quadricarinatus and P. clarkia cultured in paddy field, P. clarkia cultured in lotus pond has the highest for the species and contents of fatty acids in muscle, and the ratio of zinc to iron is also more reasonable.

Key words： Cherax quadricarinatus; Procambarus clarkia; nutritional components analysis; nutritional quality evaluation

Cite this article

WANG Guangjun , SUN Yue , YU Ermeng , ZHANG Junwang , LI Zhifei , ZHANG Kai , YU Deguang . Analysis and Quality Evaluation of Nutrient Components in Muscle of Cherax quadricarinatus and Procambarus clarkii[J]. Chinese Journal of Animal Nutrition, 2019 , 31(9) : 4339 -4348 . DOI: 10.3969/j.issn.1006-267x.2019.09.049

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