虹鳟鱼卵与山女鳟鱼卵营养成分的比较分析OA

To evaluate the nutritional quality and potential as novel raw materials for processed fish egg products,this study determined and compared the proximate composition and amino acid profiles of rainbow trout(Oncorhyn-chus mykiss)eggs and masu salmon(Oncorhynchus masou)eggs.The results showed significant differences in their basic nutrients.The moisture content(59.40%±0.20%)and crude fat content(6.46%±0.29%)of rainbow trout eggs were significantly lower than those of masu salmon eggs(64.60%±0.17%and 10.18%±0.43%,re-spectively).Conversely,the crude protein content of rainbow trout eggs(32.17%±0.07%)was significantly higher than that of masu salmon eggs(23.09%±0.01%).Both types of eggs contained 17 amino acids(exclu-ding tryptophan).The total essential amino acid(TEAA)contents were 14.86%and 16.23%,the total delicious amino acid(TDAA)contents were 10.34%and 9.96%,and the total amino acid(TAA)contents were 29.99%and 31.38%for rainbow trout and masu salmon eggs,respectively.The ratios of TEAA to TAA(EAA/TAA)were 49.54%and 51.71%,respectively.Amino acid score(AAS)indicated that phenylalanine+tyrosine was the first limiting amino acid,and methionine+cysteine was the second limiting amino acid for both.The study reveals that rainbow trout eggs are characterized by high protein and low fat,while the proximate composition of masu salmon eggs is more similar to that of Russian sturgeon eggs.Although the total amino acid content of both trout eggs is lower than that of premium sturgeon eggs,their well-balanced amino acid profiles,combined with significant aqua-culture advantages(shorter production cycle,lower cost),suggest promising potential for developing distinctive fish egg products or alternatives for different market segments.