Comparative study on muscle nutritional composition and nutritional value between the introduced species of Macrobrachium nipponense Taihu Lake 2 and the native species under the rice-shrimp co-cultivation model

doi:10.16178/j.issn.0528-9017.20250374

Abstract

Abstract:

In order to explore the difference of muscle nutritional components and nutritional value of introduced species of Macrobrachium nipponense Taihu Lake 2 and the native species under the rice-shrimp co-cultivation mode, this study compared and analyzed the conventional nutritional components, amino acid content, fatty acid content and mineral content of the two species of shrimp under the same breeding environment and management measures. The results showed that the crude protein content, essential amino acid content, delicious amino acid content and mineral (Na, K, Mg, Ca, Mn, Se) content of the Taihu Lake 2 were significantly higher than those of native species (P<0.01), while the crude fat content and several unsaturated fatty acid (C18∶1, C20∶1, C20∶4 n-6 and monounsaturated fatty acid) content were significantly lower than those of native species. In addition, the proportion of delicious amino acids of Taihu Lake 2 was significantly higher than that of native species. It is confirmed that genetic factors are the main factor affecting the muscle nutritional value of introduced species of Macrobrachium nipponense, while the rice-shrimp co-cultivation environment has no significant effect on the nutritional components of introduced species. Taihu Lake 2 has better performance in protein quality, delicious degree and mineral nutrition, has higher food value and health benefits, and can provide scienjpgic basis for the promotion of improved varieties of Macrobrachium nipponense and the development of integrated rice-shrimp co-cultivation model.

Key words: rice-shrimp co-cultivation model, Macrobrachium nipponense, Taihu Lake 2, nutrition

CLC Number:

S966.12

JIANG Lina, TANG Jinyu, HUANG Fuyong, WANG Haizhi, BAO Tianjing, HU Xuchang, YANG Qingman. Comparative study on muscle nutritional composition and nutritional value between the introduced species of Macrobrachium nipponense Taihu Lake 2 and the native species under the rice-shrimp co-cultivation model[J]. Journal of Zhejiang Agricultural Sciences, 2025, 66(8): 1819-1823.

Figures/Tables 4

References 18

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指标	引进种	本地种
粗蛋白含量	19.32±0.11 a	17.79±0.07 b
粗脂肪含量	0.30±0.01 b	0.77±0.01 a
水分含量	76.53±0.34 a	74.95±0.21 b
粗灰分含量	1.12±0.02 b	1.35±0.03 a

指标	引进种	本地种
粗蛋白含量	19.32±0.11 a	17.79±0.07 b
粗脂肪含量	0.30±0.01 b	0.77±0.01 a
水分含量	76.53±0.34 a	74.95±0.21 b
粗灰分含量	1.12±0.02 b	1.35±0.03 a

氨基酸类别	氨基酸名称	氨基酸含量/(g·kg^-1)
氨基酸类别	氨基酸名称	引进种	本地种
必需氨基酸(EAA)	赖氨酸(Lys)	15.5±0.1 a	15.0±0.1 b
	苯丙氨酸(Phe)	8.6±0.1 a	8.4±0.1 a
	苏氨酸(Thr)	6.7±0.1 a	5.4±0.1 b
	异亮氨酸(Ile)	8.4±0.1 a	7.1±0.1 b
	亮氨酸(Leu)	15.3±0.3 a	14.5±0.6 a
	缬氨酸(Val)	9.0±0.1 a	8.2±0.1 b
	甲硫氨酸(Met)	6.9±0.1 a	7.1±0.1 a
半必需氨基酸(SEAA)	组氨酸(His)	3.6±0.1 a	3.8±0.1 a
	精氨酸(Arg)	15.6±0.1 a	13.5±0.1 b
非必需氨基酸(NEAA)	天冬氨酸(Asp)	19.7±0.1 a	16.2±0 b
	丙氨酸(Ala)	11.7±0.1 a	10.8±0.1 b
	谷氨酸(Glu)	30.6±0.2 a	27.1±0.1 b
	甘氨酸(Gly)	14.2±0.1 a	12.3±1.4 a
	丝氨酸(Ser)	7.8±0.1 a	8.0±0.1 a
	胱氨酸(Cys)	1.3±0 b	1.5±0 a
	脯氨酸(Pro)	9.0±0.1 a	9.1±0.1 a
	酪氨酸(Tyr)	6.6±0.1 a	6.0±0.1 b
必需氨基酸(EAA)		70.4±0.5 a	65.7±0.7 b
半必需氨基酸(SEAA)		19.2±0.1 a	17.3±0.1 b
非必需氨基酸(NEAA)		100.9±0.4 a	91.0±1.6 b
鲜味氨基酸(DAA)		76.3±0.5 a	66.3±1.8 b
氨基酸总量(TAA)		190.5±0.6 a	174.0±2.1 b
EAA与NEAA比值/%		69.8±0.5 a	72.2±1.3 a
EAA与TAA比值/%		36.9±0.2 a	37.8±0.3 a
DAA与TAA比值/%		40.1±0.2 a	38.1±0.5 b

氨基酸类别	氨基酸名称	氨基酸含量/(g·kg^-1)
氨基酸类别	氨基酸名称	引进种	本地种
必需氨基酸(EAA)	赖氨酸(Lys)	15.5±0.1 a	15.0±0.1 b
	苯丙氨酸(Phe)	8.6±0.1 a	8.4±0.1 a
	苏氨酸(Thr)	6.7±0.1 a	5.4±0.1 b
	异亮氨酸(Ile)	8.4±0.1 a	7.1±0.1 b
	亮氨酸(Leu)	15.3±0.3 a	14.5±0.6 a
	缬氨酸(Val)	9.0±0.1 a	8.2±0.1 b
	甲硫氨酸(Met)	6.9±0.1 a	7.1±0.1 a
半必需氨基酸(SEAA)	组氨酸(His)	3.6±0.1 a	3.8±0.1 a
	精氨酸(Arg)	15.6±0.1 a	13.5±0.1 b
非必需氨基酸(NEAA)	天冬氨酸(Asp)	19.7±0.1 a	16.2±0 b
	丙氨酸(Ala)	11.7±0.1 a	10.8±0.1 b
	谷氨酸(Glu)	30.6±0.2 a	27.1±0.1 b
	甘氨酸(Gly)	14.2±0.1 a	12.3±1.4 a
	丝氨酸(Ser)	7.8±0.1 a	8.0±0.1 a
	胱氨酸(Cys)	1.3±0 b	1.5±0 a
	脯氨酸(Pro)	9.0±0.1 a	9.1±0.1 a
	酪氨酸(Tyr)	6.6±0.1 a	6.0±0.1 b
必需氨基酸(EAA)		70.4±0.5 a	65.7±0.7 b
半必需氨基酸(SEAA)		19.2±0.1 a	17.3±0.1 b
非必需氨基酸(NEAA)		100.9±0.4 a	91.0±1.6 b
鲜味氨基酸(DAA)		76.3±0.5 a	66.3±1.8 b
氨基酸总量(TAA)		190.5±0.6 a	174.0±2.1 b
EAA与NEAA比值/%		69.8±0.5 a	72.2±1.3 a
EAA与TAA比值/%		36.9±0.2 a	37.8±0.3 a
DAA与TAA比值/%		40.1±0.2 a	38.1±0.5 b

脂肪酸类别	脂肪酸组成	引进种	本地种
饱和脂肪酸(SFA)	C14∶0	5.97±0.14 a	6.05±0.02 a
	C15∶0	1.49±0.02 a	1.56±0.02 a
	C16∶0	17.50±0.11 b	17.91±0.01 a
	C17∶0	0.57±0.02 a	0.53±0.01 a
	C18∶0	4.10±0.03 a	4.06±0.04 a
	C20∶0	0.66±0.01 a	0.44±0.02 b
	C22∶0	5.40±0.05 a	5.02±0.03 b
单不饱和脂肪酸(MUFA)	C14:l	0.45±0.01 a	0.44±0.01 a
	C16∶l	2.03±0.07 a	2.13±0.03 a
	C17∶l	0.45±0.01 a	0.50±0.03 a
	C18∶l	16.17±0.05 b	16.57±0.07 a
	C20∶l	0.32±0.01 b	0.36±0 a
多不饱和脂肪酸(PUFA)	C18:2 n-6	5.89±0.08 a	6.09±0.04 a
	C18∶3 n-3	7.72±0.05 a	7.74±0.05 a
	C20∶4 n-6	0.55±0.01 b	0.61±0 a
	C20∶5 n-3(EPA)	7.44±0.06 a	7.29±0.02 a
	C22∶5 n-3	1.18±0.03 a	1.21±0.01 a
	C22∶6 n-3(DHA)	22.10±0.40 a	21.51±0.04 a
EPA+DHA		29.53±0.40 a	28.79±0.06 a
∑SFA		35.68±0.21 a	35.56±0.05 a
∑MUFA		19.43±0.04 b	19.99±0.07 a
∑PUFA		44.88±0.23 a	44.45±0.04 a
∑n-3 PUFA		38.44±0.39 a	37.75±0.04 a
∑n-6 PUFA		6.44±0.11 a	6.70±0.04 a