Analysis and Evaluation of Nutritional Composition in Muscle of Juvenile Alosa sapidissima Fed with Two Diets
In order to evaluate the nutritional quality in the muscles of juvenile Alosa sapidissima cultured by normal diet(normal diet group)and green diet(green diet group),nutritional compositions were determined and compared by biochemical analysis methods.The results showed that crude fat in muscle of normal group(7.84%)was very significantly higher than that of green group(5.05%),while the moisture of normal group(68.87%)was very significantly lower than that of green group(71.98%),and the crude protein of normal group(16.93%)was significantly lower than that of green group(17.54%).The total essential amino acids/total amino acids and total essential amino acids/total non-essential amino acids in muscle of normal group and green group had no significant difference,and they were all high-guality proteins.The delicious amino acid,bitterness amino acid,and sourness amino acid in muscle of green group were significantly higher than that of normal group.The sweetness amino acid in muscle of green group was very significantly higher than that of normal group.The branched chain amino acid and ratio of branched chain and aromatic amino acid in muscle of green group were significantly higher than that of normal group.According to nutrition evaluation in amino acids score and chemical score,the first limited amino acid was tryptophan(Trp)in 2 groups.The essential amino acid index of normal group(73.58)was higher than that of green group(71.00).The eicosa pentenoic acid(EPA)and docose hexaenoie acid(DHA)of normal group were very significantly higher than that of green group.The total unsaturated fatty acid、n-3 polyunsaturated fatty acid(Σn-3)、n-6 polyunsaturated fatty acid(Σn-3)、polyunsaturated fatty acid/saturated fatty acid and Σn-3/Σn-6 of normal group were very significantly higher than that of green group,while saturated fatty acid/unsaturated fatty acid of green group were very significantly higher than that of normal group.Above results demonstrated that both of normal group and green group were prominent protein.Increasing the levels of Trp,EPA and DHA in green feed helped enhance the nutritional quality of the muscle tissue in Alosa sapidissima.
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