不同养殖模式下南美白对虾肌肉营养成分比较OA

[Objective]This study used greenhouse-and indoor-cultured Penaeus vannamei as research objects to compare the effects of these two culture modes on muscle meat yield,proximate composition,amino acid and fatty acid profiles,and mineral element composition,so as to provide a scientific basis for optimizing culture modes and improving nutritional quality.[Method]Pacific white shrimp cultured in greenhouses and indoors were selected as samples.The muscle meat yield,proximate composition(moisture,crude protein,crude fat,and crude ash),a-mino acid composition(including EAA,NEAA,HEAA,DAA,PFAA and individual amino acids),fatty acid composition(SFA,MUFA,PUFA,n3 PUFA,n6 PUFA and individual fatty acids),and the contents of 10 mineral elements(including macro-and trace elements)were determined and compared between the two culture modes.Statistical analysis was performed to evaluate significant differences(P<0.05).[Result]The meat yield of indoor-cultured shrimp was significantly higher than that of greenhouse-cultured shrimp(P<0.05).The contents of crude protein and crude fat in greenhouse-cultured shrimp were significantly higher than those in indoor-cultured shrimp(P<0.05),whereas no significant differences were found in moisture and crude ash contents between the two groups(P>0.05).A total of 18 amino acids were de-tected in the muscle of shrimp from both culture modes.The mass fractions of half-essential amino acids(HEAA),shrimp-flavor amino acids(PFAA),arginine(Arg),and glycine(Gly)in greenhouse-cultured shrimp were significantly higher than those in indoor-cultured shrimp(P<0.05).In contrast,the mass fractions of alanine(Ala)and proline(Pro)in indoor-cultured shrimp were significantly higher than those in greenhouse-cultured shrimp(P<0.05).There were no significant differences in the total contents of essential amino acids(EAA),non-es-sential amino acids(NEAA),and delicious amino acids(DAA)between the two culture modes(P>0.05).A total of 25 fatty acids were de-tected in the muscle of shrimp from both culture modes.The contents of saturated fatty acids(SFA),monounsaturated fatty acids(MUFA),polyunsaturated fatty acids(PUFA),and n3 polyunsaturated fatty acids(EPA+DHA)in greenhouse-cultured shrimp were all significantly higher than those in indoor-cultured shrimp(P<0.05),whereas the content of n6 polyunsaturated fatty acids was significantly lower than that in indoor-cultured shrimp(P<0.05).In both culture modes,palmitic acid(C16∶0)had the highest content and undecylic acid(C11∶0)had the lowest content.Ten mineral elements were detected in shrimp muscle.The contents of Cu,Zn,Na,Ca,and Mg in greenhouse-cul-tured shrimp were significantly higher than those in indoor-cultured shrimp(P<0.05),while the differences in other elements were not signifi-cant(P>0.05).The ranking of macro-and trace element contents was the same under both culture modes.[Conclusion]Different culture modes have marked effects on the nutritional composition and meat quality of Pacific white shrimp.Greenhouse-cultured shrimp show advanta-ges in crude protein,crude fat,several functional amino acids,n3 polyunsaturated fatty acids,and certain mineral elements,indicating that their nutritional composition is superior to that of indoor-cultured shrimp.