Chemical and quality evaluation of Pacific white shrimp : Influence of strains on flesh nutrition.

The Pacific white shrimp, , is an important fisheries resource in China. To investigate the differences in nutritional quality among strains, we analyzed and compared the basic muscle nutritional components, amino acid (hydrolyzed and free) compositions, and fatty acid compositions among four strains (Universal, KH-1, Syaqua, and common). The result showed that under an efficiency aquaculture model, all four strains had high protein (21.1%-22.3%) and low fat (0.8%-1.1%). The Universal strain was highest in protein and fat as well as essential amino acid score (147.97). The Syaqua strain had the highest levels of polyunsaturated fatty acids (44.88%). The KH-1 strain had the highest free amino acid content (2.68%), which contributes to the taste. Our findings revealed that strain-specific variability exists in chemical composition of the shrimp under controlled condition, which may provide buying reference for consumers.