Zeng Zeguo, Zeng Qingxiang, Lu Xinmin, Zheng Miao, Fang Yuan, Guo Jing, Luo Fang, Zeng Xiaorong, Cai Zhihuan, Liu Bin, Deng Lifang, Zeng Fei, Zou Xianguo
Ganzhou Animal Husbandry and Fisheries Research Institute, Gannan Academy of Sciences, Ganzhou, 341000, People's Republic of China.
Agricultural Technology Promotion Center of Deqing County, Deqing 313200, Huzhou, People's Republic of China.
Open Life Sci. 2024 Oct 25;19(1):20220969. doi: 10.1515/biol-2022-0969. eCollection 2024.
Environmental pollution and overfishing of wild spiny loach have led to the increased demand for breeding the fish. However, the nutritional value between the wild and cultivated spiny loaches was unknown. Therefore, this study aimed to evaluate the nutritional components among the wild and cultivated spiny loaches at different growth stages by analyzing and comparing the proximate compositions, fatty acids, amino acids and volatile compounds. Results showed that the cultivated ones had significantly higher energy and fat contents than the wild. Particularly, the cultivated second-age spiny loach contained the highest contents of polyunsaturated fatty acids (4.83 ± 0.01%) and EPA + DHA (0.85 ± 0.02%). Besides, the total essential amino acid content of cultivated second-age spiny loach was 2201.28, exceeding that recommended in the FAO/WTO scoring pattern (2,190). And it had the highest flavor amino acid (6.24 ± 0.04 g/100 g), essential amino acid index value (71.82) and higher contents of volatile compounds. Overall, the cultivated spiny loach, especially that at the second growth stage, displayed the highest nutritional value. The findings of this study would help farmers to harvest the suitable breeding stage of spiny loaches from the perspective of nutritional value, which is beneficial to the sustainable fish farming.
环境污染和野生刺鳅的过度捕捞导致了对该鱼类养殖需求的增加。然而，野生刺鳅和养殖刺鳅之间的营养价值尚不清楚。因此，本研究旨在通过分析和比较常规成分、脂肪酸、氨基酸和挥发性化合物，评估野生和养殖刺鳅在不同生长阶段的营养成分。结果表明，养殖刺鳅的能量和脂肪含量显著高于野生刺鳅。特别是，养殖二龄刺鳅的多不饱和脂肪酸（4.83±0.01%）和EPA+DHA（0.85±0.02%）含量最高。此外，养殖二龄刺鳅的必需氨基酸总量为2201.28，超过了粮农组织/世界卫生组织评分模式推荐的含量（2190）。并且它具有最高的呈味氨基酸（6.24±0.04克/100克）、必需氨基酸指数值（71.82）和更高的挥发性化合物含量。总体而言，养殖刺鳅，尤其是处于第二个生长阶段的刺鳅，营养价值最高。本研究结果将有助于养殖户从营养价值的角度收获合适的刺鳅养殖阶段，这有利于刺鳅养殖业的可持续发展。
