Nutritional analysis and evaluation of eggs from the artificially induced maturation Anguilla japonica
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Affiliation:

1.Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources,Ministry of Education,Shanghai Ocean University;2.Shanghai Engineering Research Center of Aquaculture;3.National Demonstration Center for Experimental Fisheries Science Education

Clc Number:

S963

Fund Project:

China-ASEAN Center for Joint Research and Promotion of Marine Aquaculture Technology (DF)

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    Abstract:

    Since an appropriate initial feed for Anguilla japonica larvae is still the bottleneck of eel artificial reproduction, the nutritional analysis of its eggs could provide knowledge to study the initial feed. The contents of common nutritional components, trace elements, amino acid and fatty acid were detected using conventional analytical methods. The results showed that the contents of crude protein, crude fat, moisture and ash in fresh eggs of Anguilla japonica were 10.54%, 7.24%, 82.28% and 0.78%, respectively. Seventeen amino acids including 7 essential amino acids (EAA) and 10 nonessential amino acids (NEAA) were found in Anguilla japonica eggs. The contents of total amino acids (TAA), EAA and NEAA were 8.07%, 3.19% and 4.88%, respectively. According to the FAO/WHO standard of amino acid score (AAAS) and chemical score (CCS), the first limiting amino acid was valine, and the second limiting amino acid was isoleucine. Essential amino acid index (EEAAI) of Anguilla japonica eggs was 7.79%. There were 27 fatty acids detected in eggs, including 9 saturated fatty acids (SFA), 8 mono-unsaturated fatty acids (MUFA), and 10 polyunsaturated fatty acids (PUFA). The composition of SFA, MUFA and PUFA were 41.14%, 18.19% and 40.69%, respectively, with EPA+DHA taking the 30.25% of total fatty acids. The potassium (K) and calcium (Ca) of the Anguilla japonica eggs were 1 698.676 mg/kg and 121.268 mg/kg, respectively. The high level of DHA is commonly found in marine fish, and the limited content of amino acids might cause the short survival time of larvae.

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黎原谷,李慷,刘利平.人工繁殖条件下日本鳗鲡鱼卵营养成分分析及评价[J].上海海洋大学学报,2019,28(2):190-199.
LI Yuangu, LI Kang, LIU Liping. Nutritional analysis and evaluation of eggs from the artificially induced maturation Anguilla japonica[J]. Journal of Shanghai Ocean University,2019,28(2):190-199.

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History
  • Received:May 10,2018
  • Revised:November 06,2018
  • Adopted:November 08,2018
  • Online: March 27,2019
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