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对虹鳟、溪红点鲑及其杂交三倍体F1(虹鳟♀×溪红点鲑♂)的肌肉营养成分进行了测定和分析比较,旨在为虹鳟、溪红点鲑杂交育种时的性状选择提供参考。结果显示:F1的水分、粗脂肪含量与虹鳟差异不显著,但显著低于溪红点鲑(P<0.05);F1的粗蛋白含量显著高于双亲(P<0.05);灰分含量三者之间差异不显著;F1的钾、铜离子含量与虹鳟差异不显著,钾离子含量显著高于溪红点鲑,铜离子含量显著低于溪红点鲑(P<0.05);F1的铁、锌、磷离子含量与溪红点鲑差异不显著,二者的铁离子含量显著高于虹鳟,锌、磷离子含量显著低于虹鳟(P<0.05);F1的钙离子含量与双亲差异显著,其中虹鳟含量最高,溪红点鲑含量最低(P<0.05);三者的钠、镁、锰离子含量差异不显著。F1的氨基酸、必需氨基酸、非必需氨基酸、鲜味氨基酸及半必需氨基酸总量均显著高于双亲(P<0.05),亲本间差异不显著;F1多数氨基酸含量高于鸡蛋全卵蛋白标准,而两亲本只有赖氨酸含量高于该标准,其它氨基酸含量均低于该标准;F1所有的氨基酸含量高于WHO/FAO标准,两亲本仅部分指标高于该标准;F1的饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)、ω-3和ω-6族多不饱和脂肪酸总量均显著低于溪红点鲑(P<0.05),而与虹鳟的差异不显著。结果表明,F1与其双亲相比,氨基酸含量更丰富,脂肪含量较少,味觉更鲜美。
The nutrient composition of rainbow trout, brood trout and their hybridized triploid F1 (rainbow trout × broodstock salmon ♂) were determined and analyzed. The aim was to select the traits of rainbow trout and brook trout hybrid breeding for reference. The results showed that there was no significant difference between water and crude fat content of F1 and rainbow trout, but significantly lower than that of broodstock (P <0.05). The crude protein content of F1 was significantly higher than that of parents (P <0.05) The content of potassium and copper in F1 was not significantly different from that in rainbow trout, and the content of potassium was significantly higher than that in C. distichod and the content of copper was significantly lower than that in C. distichodon (P <0.05) (P <0.05). The content of calcium ion in F1 was significantly different from that of rainbow trout (P <0.05). The content of calcium in F1 was significantly different from that of rainbow trout The content of rainbow trout was the highest, and the content of broodstock was the lowest (P <0.05). The contents of sodium, magnesium and manganese of the three were not significantly different. The total amino acids, essential amino acids, nonessential amino acids, umami amino acids and semi-essential amino acids of F1 were significantly higher than those of parents (P <0.05), but there was no significant difference among F1 parents. The content of most amino acids in F1 was higher than that of egg whole egg protein Only the content of lysine in the two parents was higher than the standard, and the contents of other amino acids were lower than the standard. All the amino acids in F1 were higher than the WHO / FAO standard, only some of the parents in the two parents were higher than the standard. The saturated fatty acids (SFA) , The total amount of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), ω-3 and ω-6 polyunsaturated fatty acids were significantly lower than that of C. distichodon (P <0.05) Not obvious. The results showed that compared with their parents, F1 had more amino acid content, less fat content and more delicious taste.