Effects of different salinities on nutritional composition in muscle of Litopenaeus vannamei in Tianjin
To help establish a scientific grading system for nutritional quality of Pacific white shrimp(Litopenaeus vannamei),the conventional nutritional components,amino acid content and composi-tion in the muscle of Pacific white shrimp were measured and analyzed under different salinity(2 ‰～36 ‰)aquaculture conditions.The results showed that with the increase of salinity,the water con-tent in the muscles of Pacific white shrimp showed a significant downtrend,while the crude protein content showed a significant uptrend.There was no statistically significant difference in the changes of crude fat content among the salinity groups,The moisture content of the 2 ‰ salinity group was sig-nificantly higher than that of the 4 ‰ to 36 ‰ salinity group,while the crude protein content of the 20 ‰ salinity group was significantly higher than that of the 2 ‰,4 ‰,6 ‰,12 ‰,and 36 ‰ salini-ty groups.16 amino acids were detected in the muscles of Pacific white shrimp,among which the total amino acid content,essential amino acid content,non-essential amino acid content,and flavor amino acid content of the 20 ‰ salinity group were significantly higher than those of other salinity groups,Under a salinity of 20 ‰,the levels of threonine,serine,glutamic acid,glycine,leucine,tyrosine,and lysine were significantly higher than those in other salinity groups(P＜0.05),while there was no significant difference in phenylalanine content among the salinity groups(P＞0.05).In summary,in a farming environment with a salinity of 20 ‰,the muscle nutritional value and flavor of Pacific w hite shrimp show significant advantages.
万方数据
维普
